Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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1 Deviation between ethanol partitioning in 1 - octanol and water versus in milk
fat and water as influenced by temperature . . . . . . . . . . . . . 79 4 . 2 Deviation
between 1 - propanol partitioning in 1 - octanol and water versus in milk fat and
water ...
1 Deviation between ethanol partitioning in 1 - octanol and water versus in milk
fat and water as influenced by temperature . . . . . . . . . . . . . 79 4 . 2 Deviation
between 1 - propanol partitioning in 1 - octanol and water versus in milk fat and
water ...
Page 62
4 ) were accumulated after verification of equilibrium conditions and control
mechanisms ( positive and negative controls ) . Figs . 4 . 1 – 4 . 6 graphically
illustrates the trend of Log Kmw versus temperature along with a 95 %
confidence interval ...
4 ) were accumulated after verification of equilibrium conditions and control
mechanisms ( positive and negative controls ) . Figs . 4 . 1 – 4 . 6 graphically
illustrates the trend of Log Kmw versus temperature along with a 95 %
confidence interval ...
Page 70
A level plotting of heat flow versus temperature is seen when there is no change
in heat capacity . Peaks indicate a phase transition ( melting or crystallizing ) .
Mean onsets and peaks of the DSC analysis are in Table 4 . 6 . Although milk fat
...
A level plotting of heat flow versus temperature is seen when there is no change
in heat capacity . Peaks indicate a phase transition ( melting or crystallizing ) .
Mean onsets and peaks of the DSC analysis are in Table 4 . 6 . Although milk fat
...
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Common terms and phrases
1-butanol 1-heptanol 1-octanol and water 1-propanol according acetone achieved acid 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 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 Log Kmw 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 saturated separate slope solid fat content solubility solute solvent stirring suggest Table understanding values verify versus vial volatiles volume water partitioning