Compară metode
Examinează metodele selectate una lângă alta; rândurile care diferă sunt evidențiate.
| Gelatinizarea amidonului× | CLAE× | |
|---|---|---|
| Domeniu | Știința alimentelor | Știința alimentelor |
| Familie | Process / pipeline | Process / pipeline |
| Anul apariției≠ | 1985 | 1970 |
| Autorul original≠ | Multiple researchers | Csaba Horváth |
| Tip≠ | Thermodynamic Characterization | Separation and Quantification Technique |
| Sursa seminală≠ | 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 ↗ |
| Denumiri alternative | DSC, differential scanning calorimetry | HPLC, high-pressure liquid chromatography |
| Înrudite | 3 | 3 |
| Rezumat≠ | 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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