Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page v
... 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 as influenced by temperature ......... ....... 80 4.3 Deviation ...
... 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 as influenced by temperature ......... ....... 80 4.3 Deviation ...
Page viii
... content 2 Sp pooled variance SPME solid phase microextraction t time T temperature UNIFAC universal function for activity coefficients Va V volume of aqueous phase molar volume of solute Vo v / v volume of 1 - octanol phase viii.
... content 2 Sp pooled variance SPME solid phase microextraction t time T temperature UNIFAC universal function for activity coefficients Va V volume of aqueous phase molar volume of solute Vo v / v volume of 1 - octanol phase viii.
Page 62
... versus temperature along with a 95 % confidence interval , comparatively to Log P results . As can be seen in the comparative graphs ( Figs . 4.1 - 4.6 ) , partitioning measurements of alcohols between milk fat and water phases deviated ...
... versus temperature along with a 95 % confidence interval , comparatively to Log P results . As can be seen in the comparative graphs ( Figs . 4.1 - 4.6 ) , partitioning measurements of alcohols between milk fat and water phases deviated ...
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