Salīdzināt metodes
Apskatiet izvēlētās metodes blakus; rindas, kas atšķiras, ir izceltas.
| Želatīnizācija DSC× | HPLC× | |
|---|---|---|
| Nozare | Pārtikas zinātne | Pārtikas zinātne |
| Saime | Process / pipeline | Process / pipeline |
| Izcelsmes gads≠ | 1985 | 1970 |
| Autors≠ | Multiple researchers | Csaba Horváth |
| Tips≠ | Thermodynamic Characterization | Separation and Quantification Technique |
| Pirmavots≠ | 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 ↗ |
| Citi nosaukumi | DSC, differential scanning calorimetry | HPLC, high-pressure liquid chromatography |
| Saistītās | 3 | 3 |
| Kopsavilkums≠ | 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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