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 . ... 1 , the measured values show general agreement at
20 to 30° C as compared to the 25° C reference values in Table 4 . 2 .
Overall , the measured results are comparable to previous measurements and
calculated values ( + / - 0 . ... 1 , the measured values show general agreement at
20 to 30° C as compared to the 25° C reference values in Table 4 . 2 .
Page 104
2 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 ...
2 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 ...
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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 et al ethanol 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 saturated separate slope solid fat content solubility solute solvent stirring suggest Table understanding values verify versus vial volatiles volume water partitioning