Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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... phase و ي diffusion coefficient DSC differential scanning calorimetry Gibb ' s
free energy gas chromatography enthalpy null hypothesis HPLC high
performance liquid chromatography number of treatments partition coefficient
KAHC aliphatic ...
... phase و ي diffusion coefficient DSC differential scanning calorimetry Gibb ' s
free energy gas chromatography enthalpy null hypothesis HPLC high
performance liquid chromatography number of treatments partition coefficient
KAHC aliphatic ...
Page 8
2 Partitioning principles Partitioning is the physical phenomenon of how a solute
will disperse itself between nomenon va en two immiscible phases ( Sangster ,
1989 ) . The partition coefficient ( P ) is a measurement of equilibrium ...
2 Partitioning principles Partitioning is the physical phenomenon of how a solute
will disperse itself between nomenon va en two immiscible phases ( Sangster ,
1989 ) . The partition coefficient ( P ) is a measurement of equilibrium ...
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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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