Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 10
phase is analyzed for a solute , the concentration of the other phase can be
calculated from the analyzed concentration and the phase volumes according to
formula 2 . 1 : cms - ( Cava ) VO ( 2 . 1 ) where C . = Concentration of solute in 1 ...
phase is analyzed for a solute , the concentration of the other phase can be
calculated from the analyzed concentration and the phase volumes according to
formula 2 . 1 : cms - ( Cava ) VO ( 2 . 1 ) where C . = Concentration of solute in 1 ...
Page 30
Individual particles of a food product ( e . g . salts , proteins and carbohydrates as
well as their degradation products ) may exist dissolved within the lipid or
aqueous phase . Particles may also exist at the interface between phases or be
bound ...
Individual particles of a food product ( e . g . salts , proteins and carbohydrates as
well as their degradation products ) may exist dissolved within the lipid or
aqueous phase . Particles may also exist at the interface between phases or be
bound ...
Page 58
2 , phase volume can have a substantial effect on the precision of partitioning
calculations , especially when one phase concentration is determined by
subtraction . This was evident in experiments with ethanol at low temperatures .
Ideally , a ...
2 , phase volume can have a substantial effect on the precision of partitioning
calculations , especially when one phase concentration is determined by
subtraction . This was evident in experiments with ethanol at low temperatures .
Ideally , a ...
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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