Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 14
With the assumption that olive oil would behave similar to thermodynamically defined triolein , Rodis et al . ( 2002 ) predicted partition coefficients of antioxidants between olive oil and water . However , experimental and predicted ...
With the assumption that olive oil would behave similar to thermodynamically defined triolein , Rodis et al . ( 2002 ) predicted partition coefficients of antioxidants between olive oil and water . However , experimental and predicted ...
Page 29
Although the experiment was designed to use fats of similar melting point , significant differences exist between the solid fat content temperature profiles of milk fat , cocoa butter , coconut oil and partially hydrogenated cottonseed ...
Although the experiment was designed to use fats of similar melting point , significant differences exist between the solid fat content temperature profiles of milk fat , cocoa butter , coconut oil and partially hydrogenated cottonseed ...
Page 106
Aqueous samples produced broad , tailing peaks . Since water elutes at a time similar to 1 - propanol and 1 - butanol , saturation of the column due to the high level of water prevented good chromatography . Dilution of these samples ...
Aqueous samples produced broad , tailing peaks . Since water elutes at a time similar to 1 - propanol and 1 - butanol , saturation of the column due to the high level of water prevented good chromatography . Dilution of these samples ...
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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 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 error 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 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 Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning
Bibliographic information
| Title | Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
| Author | Daniel P. Berg |
| Publisher | University of Wisconsin--Madison, 2003 |
| Original from | the University of Wisconsin - Madison |
| Digitized | 19 Sep 2007 |
| Length | 252 pages |
| Export Citation | BiBTeX EndNote RefMan |