Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 14
Rekker and Mannhold ( 1992 ) made extensions to their fragmental constant
models to accommodate differences for an aliphatic hydrocarbon ( Log Kahc )
lipid phase . For example , 1 - butanol has a Log Kahc of - 0 . 83 . Unlike the 1 -
octanol ...
Rekker and Mannhold ( 1992 ) made extensions to their fragmental constant
models to accommodate differences for an aliphatic hydrocarbon ( Log Kahc )
lipid phase . For example , 1 - butanol has a Log Kahc of - 0 . 83 . Unlike the 1 -
octanol ...
Page 19
( 2002 ) recently reviewed partitioning models and the hydrophobic effect and
concluded that a single model , e . g . Log P , does not fully describe differences
associated with the oil phase and solute parameters . For example , partitioning ...
( 2002 ) recently reviewed partitioning models and the hydrophobic effect and
concluded that a single model , e . g . Log P , does not fully describe differences
associated with the oil phase and solute parameters . For example , partitioning ...
Page 63
Development of fragmental constant models for milk fat based on adjustments to
Log P constants may be feasible with a greater MW understanding of how solute
structure relates to Log Kmw . Rekker and Mannhold ( 1992 ) also presented a ...
Development of fragmental constant models for milk fat based on adjustments to
Log P constants may be feasible with a greater MW understanding of how solute
structure relates to Log Kmw . Rekker and Mannhold ( 1992 ) also presented a ...
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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