Сравнение методов
Просматривайте выбранные методы рядом; строки с различиями подсвечены.
| Метод Кьельдаля× | Желатинизация крахмала× | |
|---|---|---|
| Область | Пищевая наука | Пищевая наука |
| Семейство | Process / pipeline | Process / pipeline |
| Год появления≠ | 1883 | 1985 |
| Автор метода≠ | Johan Kjeldahl | Multiple researchers |
| Тип≠ | Nitrogen Quantification | Thermodynamic Characterization |
| Основополагающий источник≠ | 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 ↗ |
| Другие названия≠ | Kjeldahl nitrogen determination | DSC, differential scanning calorimetry |
| Связанные | 3 | 3 |
| Сводка≠ | 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. |
| ScholarGateНабор данных ↗ |
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