Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 51
... heptanol resulted in negative concentrations . To correct for this , the regression line for 1 - heptanol was forced through zero . This adjustment had an acceptable minor impact on the regression fit ( R2 reduced from 0.9983 to 0.9976 ) ...
... heptanol resulted in negative concentrations . To correct for this , the regression line for 1 - heptanol was forced through zero . This adjustment had an acceptable minor impact on the regression fit ( R2 reduced from 0.9983 to 0.9976 ) ...
Page 69
... heptanol than it would at 40 ° C ( e.g. cooking curd ) . However , a more polar compound , like 1 - propanol , is less affected by this change in temperature , as cooling from 40 to 10 ° C increases the concentration by 14 % . Even ...
... heptanol than it would at 40 ° C ( e.g. cooking curd ) . However , a more polar compound , like 1 - propanol , is less affected by this change in temperature , as cooling from 40 to 10 ° C increases the concentration by 14 % . Even ...
Page 84
... heptanol in milk fat initially . Log K 2.8 1 - Octanol and water 2.6 2.4 2.2 1.8 1.6 1.4 2 Log Kмw as determined by dissolving in milk fat initially Milk fat and water 1.2 -10 10 30 Temperature ( ° C ) 50 70 2.5 1 84.
... heptanol in milk fat initially . Log K 2.8 1 - Octanol and water 2.6 2.4 2.2 1.8 1.6 1.4 2 Log Kмw as determined by dissolving in milk fat initially Milk fat and water 1.2 -10 10 30 Temperature ( ° C ) 50 70 2.5 1 84.
Contents
Review of Literature | 3 |
Materials and Methods | 35 |
Results and Discussion | 50 |
4 other sections not shown
Common terms and phrases
1-butanol 1-butanol in milk 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone analysis anhydrous milk fat ANOVA aqueous phase aroma compounds calculated Cheddar cheese confidence interval crystal Deviation difference Differential scanning calorimetry diffusion dissolved in milk effect emulsion enthalpy entropy equilibration equilibrium conditions ethanol ethyl butyrate fat and water flavor compounds flavor development flavor formation flavor release impact influenced by temperature initially dissolved injection standard interactions isoamyl alcohol lipid lipid phase liquid fat liquid milk fat Log KMW Log P values measured Log milk fat globule milk fat partitioning milk fat phase mixing ml milk fat n-chain octanol partition coefficient partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies partitioning vial phase volume polar proteins sample Sangster solid fat content solid milk fat solubility solvent standard curve standard solution stir bar substrate availability verify versus in milk Walstra water as influenced water partitioning water versus