Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 8
... species partitioned between two phases . Partitioning follows Henry's law as a linear relationship occurs between the concentration of each phase , so that the slope is constant and equivalent to the partition coefficient ( Rodis et al ...
... species partitioned between two phases . Partitioning follows Henry's law as a linear relationship occurs between the concentration of each phase , so that the slope is constant and equivalent to the partition coefficient ( Rodis et al ...
Page 11
... species can not be considered as accurately depicting partitioning properties ( Sangster , 1997 ) . pH has a direct influence on Log P for compounds capable of disassociation , as increases in the ionized form will favor the aqueous ...
... species can not be considered as accurately depicting partitioning properties ( Sangster , 1997 ) . pH has a direct influence on Log P for compounds capable of disassociation , as increases in the ionized form will favor the aqueous ...
Page 30
... species , due to their small size and polar groups ( e.g. carboxyl , amine and carbonyl ) . Flavor compounds often arise from reactions that reduce the polarity of the substrate ( e.g. decarboxylation , deamination , condensation ) ...
... species , due to their small size and polar groups ( e.g. carboxyl , amine and carbonyl ) . Flavor compounds often arise from reactions that reduce the polarity of the substrate ( e.g. decarboxylation , deamination , condensation ) ...
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