Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 6
... interaction between water and apolar molecules is not repellent , but rather considerably weaker than interactions with polar molecules . Dissolution of apolar methane in water is actually exothermic , yet solubility is very low . This ...
... interaction between water and apolar molecules is not repellent , but rather considerably weaker than interactions with polar molecules . Dissolution of apolar methane in water is actually exothermic , yet solubility is very low . This ...
Page 18
... interactions ( Seuvre et al . , 2000 ; Roberts et al . , 2003 ) . Salt content ( NaCl and others ) has an effect on ... interaction in the aqueous phase ( Walstra , 2003 ) . Lubieniecki - von Schelhorn ( 1964 ) reported that sodium ...
... interactions ( Seuvre et al . , 2000 ; Roberts et al . , 2003 ) . Salt content ( NaCl and others ) has an effect on ... interaction in the aqueous phase ( Walstra , 2003 ) . Lubieniecki - von Schelhorn ( 1964 ) reported that sodium ...
Page 63
... interactions with milk fat . There was no significant difference ( p 0.489 , ANOVA test , a = 0.05 ) between the alcohols in the difference between Log P and Log K. Further experimentation is needed to see how the deviation would vary ...
... interactions with milk fat . There was no significant difference ( p 0.489 , ANOVA test , a = 0.05 ) between the alcohols in the difference between Log P and Log K. Further experimentation is needed to see how the deviation would vary ...
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