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-heptanol 1-octanol and water 1-propanol according acetone achieved 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 evidence 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 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 Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning