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Esamina i metodi selezionati fianco a fianco; le righe che differiscono sono evidenziate.
| Naso Elettronico× | HPLC× | Analisi del Profilo Tissutale× | |
|---|---|---|---|
| Campo | Scienze degli alimenti | Scienze degli alimenti | Scienze degli alimenti |
| Famiglia | Process / pipeline | Process / pipeline | Process / pipeline |
| Anno di origine≠ | 1982 | 1970 | 1968 |
| Ideatore≠ | Krishna Persaud | Csaba Horváth | Malcolm Bourne |
| Tipo≠ | Chemical Sensing Device | Separation and Quantification Technique | Mechanical Texture Method |
| Fonte seminale≠ | Persaud, K., & Dodd, G. (1982). Analysis of discrimination mechanisms in the mammalian olfactory system using a model nose. Nature, 299(5881), 352-355. DOI ↗ | 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 ↗ |
| Alias≠ | e-Nose, artificial olfaction | HPLC, high-pressure liquid chromatography | TPA |
| Correlati | 3 | 3 | 3 |
| Sintesi≠ | An electronic nose (e-nose) is an instrumental analytical device that mimics the mammalian olfactory system to detect and identify volatile organic compounds (odors) in food products. Developed by Persaud and Dodd in 1982, e-noses use arrays of non-selective chemical sensors combined with pattern recognition algorithms to create electronic signatures of food aromas, enabling objective, rapid quality assessment and shelf-life prediction. | 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. |
| ScholarGateInsieme di dati ↗ |
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