Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page ii
... partitioning on flavor development in cheese 2.9 Research objectives ... 3. Materials and Methods ...... 3.1 Partitioning between 1 - octanol and water 3.1.1 Preparation of saturated solvents ......... 3.1.2 Preparation of injection ...
... partitioning on flavor development in cheese 2.9 Research objectives ... 3. Materials and Methods ...... 3.1 Partitioning between 1 - octanol and water 3.1.1 Preparation of saturated solvents ......... 3.1.2 Preparation of injection ...
Page 35
... water 3.1.1 Preparation of saturated solvents Partitioning between 1 - octanol and water is a standard method to measure partitioning properties . A series of partitioning experiments were conducted to validate methodology with previous ...
... water 3.1.1 Preparation of saturated solvents Partitioning between 1 - octanol and water is a standard method to measure partitioning properties . A series of partitioning experiments were conducted to validate methodology with previous ...
Page 47
Daniel P. Berg. 3.2.2 Method controls in milk fat and water partitioning systems Blanks ( negative controls ) were prepared by combining ... water partitioning systems Measurement of partitioning equilibrium conditions in milk fat and water.
Daniel P. Berg. 3.2.2 Method controls in milk fat and water partitioning systems Blanks ( negative controls ) were prepared by combining ... water partitioning systems Measurement of partitioning equilibrium conditions in milk fat and water.
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