Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
Results 1-3 of 4
Page 24
... transition properties of a material ( melting , crystallization , glass transition ) can be observed based on the amount of heat flow to change the material's temperature ( Davis , 1994 ) . Understanding transition properties can allow ...
... transition properties of a material ( melting , crystallization , glass transition ) can be observed based on the amount of heat flow to change the material's temperature ( Davis , 1994 ) . Understanding transition properties can allow ...
Page 25
... transition physical measurements to help understand the complex partitioning interactions of partially solid lipids . Combination of partitioning , DSC and SFC data may allow for improved modeling of the conditions in a natural lipid ...
... transition physical measurements to help understand the complex partitioning interactions of partially solid lipids . Combination of partitioning , DSC and SFC data may allow for improved modeling of the conditions in a natural lipid ...
Page 70
... transition ( melting or crystallizing ) . Mean onsets and peaks of the DSC analysis are in Table 4.6 . Although milk fat contains many types of triglycerides , with differing melt and crystallizing characteristics , phase changes occur ...
... transition ( melting or crystallizing ) . Mean onsets and peaks of the DSC analysis are in Table 4.6 . Although milk fat contains many types of triglycerides , with differing melt and crystallizing characteristics , phase changes occur ...
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