Volatile partitioning between milk fat and aqueous phases as influenced by temperature |
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Page vii
... A diffusion coefficient DSC differential scanning calorimetry G Gibb's free
energy GC gas chromatography H enthalpy Ho null hypothesis HPLC high
performance liquid chromatography k number of treatments K partition coefficient
K-AHC ...
... A diffusion coefficient DSC differential scanning calorimetry G Gibb's free
energy GC gas chromatography H enthalpy Ho null hypothesis HPLC high
performance liquid chromatography k number of treatments K partition coefficient
K-AHC ...
Page 8
2.2 Partitioning principles Partitioning is the physical phenomenon of how a
solute will disperse itself between two immiscible phases (Sangster, 1989). The
partition coefficient (P) is a measurement of equilibrium concentration in one
phase ...
2.2 Partitioning principles Partitioning is the physical phenomenon of how a
solute will disperse itself between two immiscible phases (Sangster, 1989). The
partition coefficient (P) is a measurement of equilibrium concentration in one
phase ...
Page 20
Van der Waal, covalent and electrostatic interactions may influence the apparent
partition coefficient in a food (Lee et al., 1995). Movement between phases is
affected by physical properties including viscosity, interfacial surface area and ...
Van der Waal, covalent and electrostatic interactions may influence the apparent
partition coefficient in a food (Lee et al., 1995). Movement between phases is
affected by physical properties including viscosity, interfacial surface area and ...
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Contents
Review of Literature | 3 |
Materials and Methods | 35 |
Results and Discussion | 50 |
3 other sections not shown
Common terms and phrases
1-butanol 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone adsorption analysis anhydrous milk fat ANOVA aqueous phase aroma compounds butyrate calculated Cheddar Cheddar cheese crystal determined 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 forming flavor release heptanol impact influenced by temperature injection standard interactions interface isoamyl alcohol lipid lipid phase liquid fat liquid milk fat Log P values measured Log method milk fat globule milk fat partitioning milk fat phase mixing ml milk fat n-chain octanol partition coefficient partition vial partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies Peak Area Ratio phase volume polar proteins samples Sangster saturated 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
Bibliographic information
| Title | Volatile partitioning between milk fat and aqueous phases as influenced by temperature |
| Author | Daniel P. Berg |
| Publisher | University of Wisconsin--Madison, 2003 |
| Original from | the University of Wisconsin - Madison |
| Digitized | 19 Sep 2007 |
| Length | 252 pages |
| Export Citation | BiBTeX EndNote RefMan |