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 92
Page 33
... influenced by temperature to understand temperature's effect in a simple system , 4 ) characterization of milk fat's physical properties which affect its solubility potential , as influenced by temperature , 5 ) measurement of milk fat ...
... influenced by temperature to understand temperature's effect in a simple system , 4 ) characterization of milk fat's physical properties which affect its solubility potential , as influenced by temperature , 5 ) measurement of milk fat ...
Page 45
... temperature will dissolve about 0.15 % water and at 50 ° C will dissolve 0.24 % . Likewise to the 1 - octanol procedure , a few mL of milk fat was included in a separatory funnel with HPLC grade water to form ... influenced by temperature.
... temperature will dissolve about 0.15 % water and at 50 ° C will dissolve 0.24 % . Likewise to the 1 - octanol procedure , a few mL of milk fat was included in a separatory funnel with HPLC grade water to form ... influenced by temperature.
Page 93
... temperature . The work was intended to improve understanding of partitioning as a control factor in flavor ... influenced by temperature to understand temperature's effect , 3 ) characterization of milk fat's physical properties as ...
... temperature . The work was intended to improve understanding of partitioning as a control factor in flavor ... influenced by temperature to understand temperature's effect , 3 ) characterization of milk fat's physical properties as ...
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 P values measured Log method 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