Comparar métodos
Revisa los métodos seleccionados uno junto a otro; las filas que difieren aparecen resaltadas.
| Gelatinización de almidón por DSC× | HACCP× | |
|---|---|---|
| Campo | Ciencia de los alimentos | Ciencia de los alimentos |
| Familia | Process / pipeline | Process / pipeline |
| Año de origen≠ | 1985 | 1988 |
| Autor original≠ | Multiple researchers | Frank Bryan |
| Tipo≠ | Thermodynamic Characterization | Risk Management Framework |
| Fuente seminal≠ | Biliaderis, C. G. (1991). The structure and interactions of starch with food constituents. Canadian Journal of Physiology and Pharmacology, 69(1), 60-78. DOI ↗ | Bryan, F. L. (1992). Hazard Analysis Critical Control Point Evaluations: A Guide to Identifying Hazards and Assessing Risks Associated with Food Preparation and Storage. Journal of Food Protection, 55(1), 51-59. link ↗ |
| Alias≠ | DSC, differential scanning calorimetry | — |
| Relacionados | 3 | 3 |
| Resumen≠ | 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. | HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety developed in the late 1980s by Bryan and colleagues. It identifies potential biological, chemical, and physical hazards in food production processes and establishes critical control points to prevent contamination. HACCP is now globally recognized as the gold standard for food safety management. |
| ScholarGateConjunto de datos ↗ |
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