Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page viii
... resonance viscosity of solvent probability Р 1 - octanol and water partition coefficient PA peak area of alcohol PAis peak area of injection standard R R2 gas constant regression coefficient S standard deviation S entropy SFC solid fat ...
... resonance viscosity of solvent probability Р 1 - octanol and water partition coefficient PA peak area of alcohol PAis peak area of injection standard R R2 gas constant regression coefficient S standard deviation S entropy SFC solid fat ...
Page 24
... resonance ( NMR ) is able to measure solid fat content ( SFC ) due to the differences in how hydrogen protons react in magnetic fields . A radio frequency pulse applied to a sample creates a temporary magnetic moment , whose ...
... resonance ( NMR ) is able to measure solid fat content ( SFC ) due to the differences in how hydrogen protons react in magnetic fields . A radio frequency pulse applied to a sample creates a temporary magnetic moment , whose ...
Page 113
... resonance . AOCS Official Method Cd 16b - 93 . Archer , M.H. , V.M. Dillon , G. Campbell - Platt and J.D. Owens . 1994. The partitioning of diacetyl between food oils and water . Food Chemistry . 50 : 407-409 . Bakker , J. 1995. Flavor ...
... resonance . AOCS Official Method Cd 16b - 93 . Archer , M.H. , V.M. Dillon , G. Campbell - Platt and J.D. Owens . 1994. The partitioning of diacetyl between food oils and water . Food Chemistry . 50 : 407-409 . Bakker , J. 1995. Flavor ...
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 P values measured Log method 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