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 7
Page viii
... viscosity of solvent probability Р 1 - octanol and water partition coefficient PA peak area of alcohol PAis peak area of injection standard R R2 gas constant regression coefficient S standard deviation S entropy SFC solid fat content 2 ...
... viscosity of solvent probability Р 1 - octanol and water partition coefficient PA peak area of alcohol PAis peak area of injection standard R R2 gas constant regression coefficient S standard deviation S entropy SFC solid fat content 2 ...
Page 16
... ( viscosity effects ) may have an impact on substrate availability and need to be considered in these studies . A full understanding of how these effects contribute to substrate availability is lacking ( Seuvre et al . , 2000 ) . It is ...
... ( viscosity effects ) may have an impact on substrate availability and need to be considered in these studies . A full understanding of how these effects contribute to substrate availability is lacking ( Seuvre et al . , 2000 ) . It is ...
Page 26
... viscosity of solvent ( mPa / s ) S V1 = molar volume of solute ( cm3 / mol ) Diffusion is a function of probability and can be estimated by Gaussian distribution . The distance traversed by an average particle , diffusion coefficient ...
... viscosity of solvent ( mPa / s ) S V1 = molar volume of solute ( cm3 / mol ) Diffusion is a function of probability and can be estimated by Gaussian distribution . The distance traversed by an average particle , diffusion coefficient ...
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