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 14
... models are a specific application of UNIFAC ( Universal function for activity coefficients ) . UNIFAC models can be extended to other solvent pairs . With the assumption that olive oil would behave similar to thermodynamically defined ...
... models are a specific application of UNIFAC ( Universal function for activity coefficients ) . UNIFAC models can be extended to other solvent pairs . With the assumption that olive oil would behave similar to thermodynamically defined ...
Page 19
... 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 measurements of amino acids under ...
... 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 measurements of amino acids under ...
Page 63
... models for milk fat based on adjustments to Log P constants may be feasible with a greater understanding of how solute structure relates to Log KMw . Rekker and Mannhold ( 1992 ) also presented a modification to Log P fragment constant ...
... models for milk fat based on adjustments to Log P constants may be feasible with a greater understanding of how solute structure relates to Log KMw . Rekker and Mannhold ( 1992 ) also presented a modification to Log P fragment constant ...
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