Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
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Page 9
... analysis call for a 0.01 M maximum solute concentration in both phases ( Leo et al . , 1971 ; US EPA , 1980 ) . Analysis of both phases is recommended when possible to avoid errors associated with adhesion to container surfaces or other ...
... analysis call for a 0.01 M maximum solute concentration in both phases ( Leo et al . , 1971 ; US EPA , 1980 ) . Analysis of both phases is recommended when possible to avoid errors associated with adhesion to container surfaces or other ...
Page 65
... Analysis of both phases will remove errors associated with concentration determination by subtraction . Furthermore , the mass balance could be examined by analysis of both phases to determine if accumulation at the interface is a ...
... Analysis of both phases will remove errors associated with concentration determination by subtraction . Furthermore , the mass balance could be examined by analysis of both phases to determine if accumulation at the interface is a ...
Page 104
... Analysis of variance ( ANOVA ) Treatment means were compared by ANOVA as calculated in Minitab ( Minitab , Inc. , State College , PA ) . ANOVA compares treatments by calculation of the sum of squares related to each treatment and to ...
... Analysis of variance ( ANOVA ) Treatment means were compared by ANOVA as calculated in Minitab ( Minitab , Inc. , State College , PA ) . ANOVA compares treatments by calculation of the sum of squares related to each treatment and 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 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