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 20
Page 24
Daniel P. Berg. 2.5 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 ...
Daniel P. Berg. 2.5 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 ...
Page 48
... 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.g. ...
... 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.g. ...
Page 124
... Physical Chemical Reference Data . 18 ( 3 ) : 1111-1229 . Sangster , J. 1997. Octanol - Water Partition Coefficients : Fundamentals and Physical Chemistry . Pp . 1-5 , 57-59 . John Wiley & Sons , New York , NY . Scott , R. , R.K. ...
... Physical Chemical Reference Data . 18 ( 3 ) : 1111-1229 . Sangster , J. 1997. Octanol - Water Partition Coefficients : Fundamentals and Physical Chemistry . Pp . 1-5 , 57-59 . John Wiley & Sons , New York , NY . Scott , R. , R.K. ...
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-heptanol 1-octanol and water 1-propanol according acetone achieved 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 evidence 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 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 Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning