Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 18
... surface area from 1.6 x 103 to 10 m2 / mL didn't change the volatility , suggesting that esters aren't adsorbed at the interface . In agreement with Landy et al . ( 1996 ) , Carey et al . ( 2002 ) reported an emulsifier effect in lipid ...
... surface area from 1.6 x 103 to 10 m2 / mL didn't change the volatility , suggesting that esters aren't adsorbed at the interface . In agreement with Landy et al . ( 1996 ) , Carey et al . ( 2002 ) reported an emulsifier effect in lipid ...
Page 22
... Surface active proteins can replace disruptions to the membrane so that globules always have an interface between lipid and aqueous phases . The membrane and surfactant proteins can be a barrier to transfer or could have a direct ...
... Surface active proteins can replace disruptions to the membrane so that globules always have an interface between lipid and aqueous phases . The membrane and surfactant proteins can be a barrier to transfer or could have a direct ...
Page 40
... surfaces , visibility through the glass surface to observe phase separation and the ability to draw trace samples through the septum from either phase with minimal introduction of contaminants . Measured volumes of the two phases were ...
... surfaces , visibility through the glass surface to observe phase separation and the ability to draw trace samples through the septum from either phase with minimal introduction of contaminants . Measured volumes of the two phases were ...
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