Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 10
... phase can be calculated from the analyzed concentration and the phase volumes according to formula 2.1 : C1 = ms - ( Ca · Va ) · ( 2.1 ) where C = Concentration of solute in 1 - octanol phase ( in Molarity ) ms = moles of the solute ...
... phase can be calculated from the analyzed concentration and the phase volumes according to formula 2.1 : C1 = ms - ( Ca · Va ) · ( 2.1 ) where C = Concentration of solute in 1 - octanol phase ( in Molarity ) ms = moles of the solute ...
Page 30
... phase . Particles may also exist at the interface between phases or be bound , entrapped , or adsorbed to other food components ( Kilara , 1995 ) . Diffusion can be limited by the interactions of the various food components ...
... phase . Particles may also exist at the interface between phases or be bound , entrapped , or adsorbed to other food components ( Kilara , 1995 ) . Diffusion can be limited by the interactions of the various food components ...
Page 109
... phases and did not change the measured Log Kмw • Under conditions of partially solid milk fat , phase separation decreased . A water in fat emulsion formed as one phase with free water as a second phase . No emulsifiers were included ...
... phases and did not change the measured Log Kмw • Under conditions of partially solid milk fat , phase separation decreased . A water in fat emulsion formed as one phase with free water as a second phase . No emulsifiers were included ...
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