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 3
Page viii
... ratio n number of observations N NMR ns a total number of observations under all treatments nuclear magnetic resonance viscosity of solvent probability Р 1 - octanol and water partition coefficient PA peak area of alcohol PAis peak area ...
... ratio n number of observations N NMR ns a total number of observations under all treatments nuclear magnetic resonance viscosity of solvent probability Р 1 - octanol and water partition coefficient PA peak area of alcohol PAis peak area ...
Page 39
... peak area was integrated ( Enhanced ChemStation software , Agilent Technologies Inc. , Palo Alto , CA ) for each compound in each analysis . The ratio of peak area of an individual alcohol to the peak area of the injection standard was ...
... peak area was integrated ( Enhanced ChemStation software , Agilent Technologies Inc. , Palo Alto , CA ) for each compound in each analysis . The ratio of peak area of an individual alcohol to the peak area of the injection standard was ...
Page 50
... peak area ratio relative to the concentration ratio of alcohols to isoamyl alcohol in a series of five standards . Results confirmed a linear response ( R2 > 0.99 ; see Table 4.1 ) . Linear regression of the data yielded a formula to ...
... peak area ratio relative to the concentration ratio of alcohols to isoamyl alcohol in a series of five standards . Results confirmed a linear response ( R2 > 0.99 ; see Table 4.1 ) . Linear regression of the data yielded a formula to ...
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 P values measured Log method 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