विधियों की तुलना करें
चुनी हुई विधियों की आमने-सामने समीक्षा करें; भिन्नता वाली पंक्तियाँ रेखांकित हैं।
| एचपीएलसी (HPLC)× | टेक्सचर प्रोफाइल एनालिसिस× | |
|---|---|---|
| क्षेत्र | खाद्य विज्ञान | खाद्य विज्ञान |
| परिवार | Process / pipeline | Process / pipeline |
| उद्भव वर्ष≠ | 1970 | 1968 |
| प्रवर्तक≠ | Csaba Horváth | Malcolm Bourne |
| प्रकार≠ | Separation and Quantification Technique | Mechanical Texture Method |
| मौलिक स्रोत≠ | Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley. DOI ↗ | Bourne, M. C. (1968). Texture profile of foods. Journal of Food Science, 33(3), 280-283. link ↗ |
| उपनाम≠ | HPLC, high-pressure liquid chromatography | TPA |
| संबंधित | 3 | 3 |
| सारांश≠ | 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. | Texture Profile Analysis (TPA) is an objective, mechanical method that simulates mastication (chewing) to measure the textural properties of food products. Developed by Bourne in 1968, TPA uses a texture analyzer (a machine that applies defined forces and movements to a sample) to generate a force-time curve from which multiple texture attributes (hardness, springiness, chewiness, cohesiveness, adhesiveness) are extracted and quantified. |
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