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 vii
... coefficient equilibrium constant KMW milk fat and water partition coefficient M Molar ms Ms moles of the solute partitioned molar mass of solvent MS mass spectroscopy MSD mass selective detection m / z vii List of Abbreviations.
... coefficient equilibrium constant KMW milk fat and water partition coefficient M Molar ms Ms moles of the solute partitioned molar mass of solvent MS mass spectroscopy MSD mass selective detection m / z vii List of Abbreviations.
Page viii
Daniel P. Berg. MS mass spectroscopy MSD mass selective detection m / z mass to charge ratio n number of observations N NMR ns a total number of observations under all treatments nuclear magnetic resonance viscosity of solvent ...
Daniel P. Berg. MS mass spectroscopy MSD mass selective detection m / z mass to charge ratio n number of observations N NMR ns a total number of observations under all treatments nuclear magnetic resonance viscosity of solvent ...
Page 38
... mass selective detection Assays for all volatile partitioning experiments , as well as calibration standards were conducted on a gas chromatograph ( 6890N , Agilent Technologies Inc. , Palo Alto , CA ) and a mass selective detector ...
... mass selective detection Assays for all volatile partitioning experiments , as well as calibration standards were conducted on a gas chromatograph ( 6890N , Agilent Technologies Inc. , Palo Alto , CA ) and a mass selective detector ...
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 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 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 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