Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 10
... procedure has an inherent error of 0.05 mg / 100 ml , the P value could vary between 133 and 400. If , however , 200 ml of water and 5 ml of non - polar solvent were used , the water layer would contain 3.5 mg or 1.75 mg / 100 ml and ...
... procedure has an inherent error of 0.05 mg / 100 ml , the P value could vary between 133 and 400. If , however , 200 ml of water and 5 ml of non - polar solvent were used , the water layer would contain 3.5 mg or 1.75 mg / 100 ml and ...
Page 45
... procedure , a few mL of milk fat was included in a separatory funnel with HPLC grade water to form presaturated water . Additionally , to limit the introduction of non - volatiles to the column and detector , a laminar cup splitter ...
... procedure , a few mL of milk fat was included in a separatory funnel with HPLC grade water to form presaturated water . Additionally , to limit the introduction of non - volatiles to the column and detector , a laminar cup splitter ...
Page 107
... procedure allows for good mixing of the phases at the start of the experiment . Partitioning was between seven mL of milk fat and 34 mL of water . The vials were mixed by gentle repeated inversion for two minutes by hand , as done for 1 ...
... procedure allows for good mixing of the phases at the start of the experiment . Partitioning was between seven mL of milk fat and 34 mL of water . The vials were mixed by gentle repeated inversion for two minutes by hand , as done for 1 ...
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