Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 13
... values based on molecule size and group types led scientists to develop mathematical models to predict partition ... values indicating a 1 - octanol preferring influence , while polar compounds ( e.g. oxygen or nitrogen containing groups ) ...
... values based on molecule size and group types led scientists to develop mathematical models to predict partition ... values indicating a 1 - octanol preferring influence , while polar compounds ( e.g. oxygen or nitrogen containing groups ) ...
Page 14
... values recorded in the literature . Although 1 - octanol and water Log P values may provide partitioning tendencies , thorough experimentation in actual systems is needed to unravel factors in biological lipid partitioning . In order to ...
... values recorded in the literature . Although 1 - octanol and water Log P values may provide partitioning tendencies , thorough experimentation in actual systems is needed to unravel factors in biological lipid partitioning . In order to ...
Page 52
... values are listed in Table 4.2 along with literature values . The three reference values show moderate variability , which appears inherent in partition measurements ( Sangster , 1989 ; Leo , 1991 ; Rekker & Mannhold , 1992 ) ...
... values are listed in Table 4.2 along with literature values . The three reference values show moderate variability , which appears inherent in partition measurements ( Sangster , 1989 ; Leo , 1991 ; Rekker & Mannhold , 1992 ) ...
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