Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 24
5 Physical properties of milk fat Milk fat naturally contains a wide variety of
triglycerides that influence its physical properties . With no single triglyceride
species present at greater than 2 mol % , milk fat properties can not be
adequately ...
5 Physical properties of milk fat Milk fat naturally contains a wide variety of
triglycerides that influence its physical properties . With no single triglyceride
species present at greater than 2 mol % , milk fat properties can not be
adequately ...
Page 48
3 Milk fat physical properties 3 . 3 . 1 Differential scanning calorimetry Differential
scanning calorimetry ( DSC ) measures the energy required to change a sample '
s temperature at the same rate as a reference sample . Physical transitions ( e ...
3 Milk fat physical properties 3 . 3 . 1 Differential scanning calorimetry Differential
scanning calorimetry ( DSC ) measures the energy required to change a sample '
s temperature at the same rate as a reference sample . Physical transitions ( e ...
Page 124
Octanol - water partition coefficients of simple organic compounds . e Journal of
Physical Chemical Reference Data . 18 ( 3 ) : 1111 - 1229 . Sangster , J . 1997 .
Octanol - Water Partition Coefficients : Fundamentals and Physical Chemistry .
Octanol - water partition coefficients of simple organic compounds . e Journal of
Physical Chemical Reference Data . 18 ( 3 ) : 1111 - 1229 . Sangster , J . 1997 .
Octanol - Water Partition Coefficients : Fundamentals and Physical Chemistry .
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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