Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 14
Although 1 - octanol and water Log P values may provide partitioning tendencies , thorough experimentation in actual systems is needed to unravel factors in biological lipid partitioning . In order to define the partitioning properties ...
Although 1 - octanol and water Log P values may provide partitioning tendencies , thorough experimentation in actual systems is needed to unravel factors in biological lipid partitioning . In order to define the partitioning properties ...
Page 32
A valid comparison of real lipid systems is needed to evaluate the role that partitioning could have in flavor development . Chin and Rosenberg ( 1997 ) established relationships between volatile concentration and fat content ...
A valid comparison of real lipid systems is needed to evaluate the role that partitioning could have in flavor development . Chin and Rosenberg ( 1997 ) established relationships between volatile concentration and fat content ...
Page 95
Research with individual high melting point triglycerides is needed to resolve solid fat's role in volatile availability . The determined Log Kyw values give a more accurate starting point than available 1 - octanol based Log P data to ...
Research with individual high melting point triglycerides is needed to resolve solid fat's role in volatile availability . The determined Log Kyw values give a more accurate starting point than available 1 - octanol based Log P data to ...
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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-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 error ethanol evidence 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 Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning