Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 42
Concentration and Log P values were calculated from peak areas and compared to literature values . The experiment was done in triplicate . 3.1.6.2 Partitioning of alcohols as influenced by temperature In the temperature partitioning ...
Concentration and Log P values were calculated from peak areas and compared to literature values . The experiment was done in triplicate . 3.1.6.2 Partitioning of alcohols as influenced by temperature In the temperature partitioning ...
Page 52
Overall , the measured results are comparable to previous measurements and calculated values ( +/- 0.04 of Sangster ... Likewise to section 4.2.1 , the measured values show general agreement at 20 > 30 ° C as compared to the 25 ° C ...
Overall , the measured results are comparable to previous measurements and calculated values ( +/- 0.04 of Sangster ... Likewise to section 4.2.1 , the measured values show general agreement at 20 > 30 ° C as compared to the 25 ° C ...
Page 104
... 2 = 0.025 s = standard deviation n n = number of samples ( Nordheim & Clayton , 1996 ) 6.3.2 Analysis of variance ( ANOVA ) Treatment means were compared by ANOVA as calculated in Minitab ( Minitab , Inc. , State College , PA ) .
... 2 = 0.025 s = standard deviation n n = number of samples ( Nordheim & Clayton , 1996 ) 6.3.2 Analysis of variance ( ANOVA ) Treatment means were compared by ANOVA as calculated in Minitab ( Minitab , Inc. , State College , PA ) .
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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 acid 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 error 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 Log Kmw 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