Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 13
... polar compounds in water is due to entropy at room temperature and due to enthalpy in hot water as it approaches its ... polar groups ( e.g. methylene groups ) have positive values indicating a 1 - octanol preferring influence , while ...
... polar compounds in water is due to entropy at room temperature and due to enthalpy in hot water as it approaches its ... polar groups ( e.g. methylene groups ) have positive values indicating a 1 - octanol preferring influence , while ...
Page 14
... polar hydrocarbon phase . Log P group activity models are a specific application of UNIFAC ( Universal function for activity coefficients ) . UNIFAC models can be extended to other solvent pairs . With the assumption that olive oil ...
... polar hydrocarbon phase . Log P group activity models are a specific application of UNIFAC ( Universal function for activity coefficients ) . UNIFAC models can be extended to other solvent pairs . With the assumption that olive oil ...
Page 32
... polar organic solvents with a Log P below 1 promoted monoester formation , while non - polar solvents promote triester formation . Higher conversion of substrates into a product can be achieved when the product has a greater partition ...
... polar organic solvents with a Log P below 1 promoted monoester formation , while non - polar solvents promote triester formation . Higher conversion of substrates into a product can be achieved when the product has a greater partition ...
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