Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 14
... lipid phase . For example , 1 - butanol has a Log KAHC of -0.83 . Unlike the 1 - octanol system , 1 - butanol prefers the aqueous phase over a much more non - polar hydrocarbon phase . Log P group activity models are a specific ...
... lipid phase . For example , 1 - butanol has a Log KAHC of -0.83 . Unlike the 1 - octanol system , 1 - butanol prefers the aqueous phase over a much more non - polar hydrocarbon phase . Log P group activity models are a specific ...
Page 17
... lipid per kg of liquid cloud emulsion made significant reductions in headspace concentration for several compounds . This study suggests that small amounts of fat , in solid or liquid forms can dissolve or interact otherwise with ...
... lipid per kg of liquid cloud emulsion made significant reductions in headspace concentration for several compounds . This study suggests that small amounts of fat , in solid or liquid forms can dissolve or interact otherwise with ...
Page 22
... lipid and aqueous phases . The membrane and surfactant proteins can be a barrier to transfer or could have a direct ... lipid phase volume . Adsorption of proteins to the lipid - aqueous interface causes conformational changes and ...
... lipid and aqueous phases . The membrane and surfactant proteins can be a barrier to transfer or could have a direct ... lipid phase volume . Adsorption of proteins to the lipid - aqueous interface causes conformational changes and ...
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