Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
Results 1-3 of 14
Page 53
... indicating strong evidence of a correlation to temperature . All of the alcohols partitioned more into the 1 - octanol phase at higher temperatures . This is in agreement with empirical observations that the solubility of many aliphatic ...
... indicating strong evidence of a correlation to temperature . All of the alcohols partitioned more into the 1 - octanol phase at higher temperatures . This is in agreement with empirical observations that the solubility of many aliphatic ...
Page 58
... indicating greater than 100 % recovery in the aqueous phase ( zero concentration in the milk fat phase by difference ) ... indicates that there is no evidence of a difference between partition results due to the initial phase . The large ...
... indicating greater than 100 % recovery in the aqueous phase ( zero concentration in the milk fat phase by difference ) ... indicates that there is no evidence of a difference between partition results due to the initial phase . The large ...
Page 112
... indicate a measurement after listed mixing time Filled points indicate a measurement with no additional mixing time -1 0 20 40 60 Time ( hours ) 80 100 120 Chapter 7 References AOCS . 1996. Solid fat content ( 112 12.
... indicate a measurement after listed mixing time Filled points indicate a measurement with no additional mixing time -1 0 20 40 60 Time ( hours ) 80 100 120 Chapter 7 References AOCS . 1996. Solid fat content ( 112 12.
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