Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page ii
... Comparison of measured partition results to literature values 3.1.6.2 Partitioning of alcohols as influenced by temperature . ........ 41 42 3.1.6.3 Measurement of partitioning equilibrium conditions 43 3.2 Partitioning between milk fat ...
... Comparison of measured partition results to literature values 3.1.6.2 Partitioning of alcohols as influenced by temperature . ........ 41 42 3.1.6.3 Measurement of partitioning equilibrium conditions 43 3.2 Partitioning between milk fat ...
Page 59
... comparisons at 2 , 4 , 8 , 18 , 24 and 90 hours gave no evidence of a difference with p > 0.1 . Independent sample comparison allows for a direct comparison of treatments at a single time point , as opposed to an ANOVA evaluation ...
... comparisons at 2 , 4 , 8 , 18 , 24 and 90 hours gave no evidence of a difference with p > 0.1 . Independent sample comparison allows for a direct comparison of treatments at a single time point , as opposed to an ANOVA evaluation ...
Page 105
... comparison of means In order to establish a more accurate sample variance , a pooled variance ( sp2 ) was utilized according to the following formula : 2 - 2 ( n − 1 ) s , 2 + ( n2 − 1 ) s22 n1 + n2-2 2 - The standard deviation for a ...
... comparison of means In order to establish a more accurate sample variance , a pooled variance ( sp2 ) was utilized according to the following formula : 2 - 2 ( n − 1 ) s , 2 + ( n2 − 1 ) s22 n1 + n2-2 2 - The standard deviation for a ...
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