Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page
1 Deviation between ethanol partitioning in 1 - octanol and water versus in milk
fat and water as influenced by temperature . . . . . . . . . . . . . 79 4 . 2 Deviation
between 1 - propanol partitioning in 1 - octanol and water versus in milk fat and
water ...
1 Deviation between ethanol partitioning in 1 - octanol and water versus in milk
fat and water as influenced by temperature . . . . . . . . . . . . . 79 4 . 2 Deviation
between 1 - propanol partitioning in 1 - octanol and water versus in milk fat and
water ...
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of the water - soluble material from the milk fat . According to Walstra et al . ( 1999
) , milk fat at room temperature will dissolve about 0 . 15 % water and at 50° C will
dissolve 0 . 24 % . 001 Likewise to the 1 - octanol procedure , a few mL of milk ...
of the water - soluble material from the milk fat . According to Walstra et al . ( 1999
) , milk fat at room temperature will dissolve about 0 . 15 % water and at 50° C will
dissolve 0 . 24 % . 001 Likewise to the 1 - octanol procedure , a few mL of milk ...
Page 60
Results indicate that some of the e una alcohols dissolved in partially solid milk
fat are unavailable to participate in partitioning with the aqueous phase .
Likewise , when dissolved in water , alcohols encounter less enco available milk
fat ...
Results indicate that some of the e una alcohols dissolved in partially solid milk
fat are unavailable to participate in partitioning with the aqueous phase .
Likewise , when dissolved in water , alcohols encounter less enco available milk
fat ...
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Common terms and phrases
1-butanol 1-heptanol 1-octanol and water 1-propanol according acetone achieved acid activity Additional alcohols allowed analysis anhydrous milk fat approximately aqueous phase associated calculated cheese chromatography compared comparison compounds concentration conducted constant containing correlation crystal curve decrease dependent determined Deviation difference diffusion dissolved effect emulsion energy enthalpy entropy equilibrium conditions et al ethanol experiments factor fat and water flavor development globule greater groups hydrophobic impact improve increase indicates influenced by temperature initially injection standard interactions less levels limited lipid liquid Log Kmw mass mean measured melting method milk fat minutes mixing models needed observed partition coefficient peak area physical polar prepared properties proteins ratio reactions reduced regression reported sample saturated separate slope solid fat content solubility solute solvent stirring suggest Table understanding values verify versus vial volatiles volume water partitioning