Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 12
... less polar and , in effect , a better solvent for non - polar compounds ( Sangster , 1997 ) . The change in water could lead to both higher enthalpy ( less energy in bonding ) and higher entropy ( less orderly arrangement of water ...
... less polar and , in effect , a better solvent for non - polar compounds ( Sangster , 1997 ) . The change in water could lead to both higher enthalpy ( less energy in bonding ) and higher entropy ( less orderly arrangement of water ...
Page 21
... less in a milk salt solution ( 0.6 % solids buffered at pH 6.5 ) than in water . Flavor release is an additional topic of current interest in flavor research ( Roberts & Taylor , 2000 ) . These studies have shown the impact of fat and ...
... less in a milk salt solution ( 0.6 % solids buffered at pH 6.5 ) than in water . Flavor release is an additional topic of current interest in flavor research ( Roberts & Taylor , 2000 ) . These studies have shown the impact of fat and ...
Page 69
... less affected by this change in temperature , as cooling from 40 to 10 ° C increases the concentration by 14 % . Even though 1 - propanol's Log Kмw has a greater dependence on temperature , the relative change is less due to the high ...
... less affected by this change in temperature , as cooling from 40 to 10 ° C increases the concentration by 14 % . Even though 1 - propanol's Log Kмw has a greater dependence on temperature , the relative change is less due to the high ...
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