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| Метод на Кьелдал× | Желатинизация на нишесте чрез DSC× | HPLC× | |
|---|---|---|---|
| Област | Наука за храните | Наука за храните | Наука за храните |
| Семейство | Process / pipeline | Process / pipeline | Process / pipeline |
| Година на възникване≠ | 1883 | 1985 | 1970 |
| Създател≠ | Johan Kjeldahl | Multiple researchers | Csaba Horváth |
| Тип≠ | Nitrogen Quantification | Thermodynamic Characterization | Separation and Quantification Technique |
| Основополагащ източник≠ | Kjeldahl, J. G. C. T. (1883). Neue Methode zur Bestimmung des Stickstoffs in organischen Körpern. Zeitschrift für Analytische Chemie, 22, 366-383. link ↗ | Biliaderis, C. G. (1991). The structure and interactions of starch with food constituents. Canadian Journal of Physiology and Pharmacology, 69(1), 60-78. DOI ↗ | Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley. DOI ↗ |
| Други названия≠ | Kjeldahl nitrogen determination | DSC, differential scanning calorimetry | HPLC, high-pressure liquid chromatography |
| Свързани | 3 | 3 | 3 |
| Резюме≠ | The Kjeldahl Method is a classical analytical procedure for determining the total nitrogen content of food products, developed by Johan Kjeldahl in 1883. By measuring total nitrogen and applying a conversion factor specific to the food type, the method indirectly determines crude protein content. Kjeldahl remains the official standard method for protein determination in foods, nutraceuticals, and animal feeds worldwide. | Differential Scanning Calorimetry (DSC) is a thermal analysis technique that measures the heat absorbed or released by a sample as temperature changes, enabling characterization of starch gelatinization—the structural transformation of starch granules when heated with water. DSC reveals the temperature at which starch swells, the energy required, and the range over which this occurs, providing insight into starch source, processing history, and ingredient interactions. | High-Performance Liquid Chromatography (HPLC) is an analytical technique that separates, identifies, and quantifies components in a complex food sample by passing the sample through a pressurized column packed with a stationary phase. Developed by Horváth in the early 1970s, HPLC enables rapid, sensitive measurement of nutrients, contaminants, additives, and bioactive compounds in food products with high precision and accuracy. |
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