Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
Results 1-3 of 60
Page v
... ethanol partitioning in 1 - octanol and water versus in milk fat and water as influenced by temperature ... .79 4.2 Deviation between 1 - propanol partitioning in 1 - octanol and water versus in milk fat and water as influenced by ...
... ethanol partitioning in 1 - octanol and water versus in milk fat and water as influenced by temperature ... .79 4.2 Deviation between 1 - propanol partitioning in 1 - octanol and water versus in milk fat and water as influenced by ...
Page 35
Daniel P. Berg. Chapter 3 Materials and Methods 3.1 Partitioning between 1 - octanol and water 3.1.1 Preparation of saturated solvents Partitioning between 1 - octanol and water is a standard method to measure partitioning properties . A ...
Daniel P. Berg. Chapter 3 Materials and Methods 3.1 Partitioning between 1 - octanol and water 3.1.1 Preparation of saturated solvents Partitioning between 1 - octanol and water is a standard method to measure partitioning properties . A ...
Page 51
... 1 - heptanol were very small due to its hydrophobic nature . This resulted in peak area ratios relative to isoamyl ... Partitioning in 1 - octanol and water 4.2.1 Comparison of measured partition results to literature values As an initial ...
... 1 - heptanol were very small due to its hydrophobic nature . This resulted in peak area ratios relative to isoamyl ... Partitioning in 1 - octanol and water 4.2.1 Comparison of measured partition results to literature values As an initial ...
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