Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 41
... Samples for GC - MSD analysis were prepared by removing a 100 μL sample of the water phase from the bottom of an inverted partition vial . The sample was expelled into a 2 mL glass vial , also with a Teflon - fluorocarbon - resin ...
... Samples for GC - MSD analysis were prepared by removing a 100 μL sample of the water phase from the bottom of an inverted partition vial . The sample was expelled into a 2 mL glass vial , also with a Teflon - fluorocarbon - resin ...
Page 59
... samples initially dissolved in water were compared to samples dissolved in milk fat at several time points . An independent sample comparison of means , using the statistical T - test , allowed for a test of the H , that the system is ...
... samples initially dissolved in water were compared to samples dissolved in milk fat at several time points . An independent sample comparison of means , using the statistical T - test , allowed for a test of the H , that the system is ...
Page 105
... sample 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 ...
... sample 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 ...
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