Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 3
... thermodynamic potential of each compound may be less or more than its actual concentration . Activity ( a ) is the actual potential of a compound to influence a thermodynamic equilibrium ( Brey , 1978 ) . An activity coefficient is the ...
... thermodynamic potential of each compound may be less or more than its actual concentration . Activity ( a ) is the actual potential of a compound to influence a thermodynamic equilibrium ( Brey , 1978 ) . An activity coefficient is the ...
Page 4
... Thermodynamics drive reactions toward the equilibrium state . Thermodynamics describe two natural forces : enthalpy ( AH ) is the tendency towards the lowest energy state , e.g. the most stable molecular bonding , and entropy ( TAS ) is ...
... Thermodynamics drive reactions toward the equilibrium state . Thermodynamics describe two natural forces : enthalpy ( AH ) is the tendency towards the lowest energy state , e.g. the most stable molecular bonding , and entropy ( TAS ) is ...
Page 122
... thermodynamic study . Journal of Agricultural and Food Chemistry . 51 : 1393-1398 . Piraprez , G. , M.-F. Hérent and ... Thermodynamics of non - electrolyte transfer between octanol and water . Journal of Solution Chemistry . 15 ( 2 ) ...
... thermodynamic study . Journal of Agricultural and Food Chemistry . 51 : 1393-1398 . Piraprez , G. , M.-F. Hérent and ... Thermodynamics of non - electrolyte transfer between octanol and water . Journal of Solution Chemistry . 15 ( 2 ) ...
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