Comparar métodos
Revisa los métodos seleccionados uno junto a otro; las filas que difieren aparecen resaltadas.
| Método de Kjeldahl× | Gelatinización de almidón por DSC× | |
|---|---|---|
| Campo | Ciencia de los alimentos | Ciencia de los alimentos |
| Familia | Process / pipeline | Process / pipeline |
| Año de origen≠ | 1883 | 1985 |
| Autor original≠ | Johan Kjeldahl | Multiple researchers |
| Tipo≠ | Nitrogen Quantification | Thermodynamic Characterization |
| Fuente seminal≠ | 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 ↗ |
| Alias≠ | Kjeldahl nitrogen determination | DSC, differential scanning calorimetry |
| Relacionados | 3 | 3 |
| Resumen≠ | 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. |
| ScholarGateConjunto de datos ↗ |
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