Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
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Page 5
... mixture . A decrease in enthalpy occurs in exothermic , or heat releasing reactions . Since solubility is dependent on the magnitudes of both entropy and enthalpy , a favorable change in one could offset an unfavorable change in the ...
... mixture . A decrease in enthalpy occurs in exothermic , or heat releasing reactions . Since solubility is dependent on the magnitudes of both entropy and enthalpy , a favorable change in one could offset an unfavorable change in the ...
Page 25
... mixtures is needed . In the present study , partitioning data will be collected along with solid fat content and phase transition physical measurements to help understand the complex partitioning interactions of partially solid lipids ...
... mixtures is needed . In the present study , partitioning data will be collected along with solid fat content and phase transition physical measurements to help understand the complex partitioning interactions of partially solid lipids ...
Page 53
... mixtures of alcohols and water increased free energy ( + AG ) despite exothermic conditions ( -AH ) , indicating a larger loss in entropy ( -AS ) . Water is hypothesized to arrange into flickering " ice - like " clusters in the presence ...
... mixtures of alcohols and water increased free energy ( + AG ) despite exothermic conditions ( -AH ) , indicating a larger loss in entropy ( -AS ) . Water is hypothesized to arrange into flickering " ice - like " clusters in the presence ...
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