67 - FOOD TECHNOLOGY
ICS 67 Details
FOOD TECHNOLOGY
LEBENSMITTELTECHNOLOGIE
TECHNOLOGIE ALIMENTAIRE
ŽIVILSKA TEHNOLOGIJA
General Information
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This document specifies a reference method for the determination of the nitrogen content of meat and meat products by the Kjeldahl principle.
- Standard8 pagesEnglish languagesale 15% off
This document specifies two reference methods for the determination of the moisture content of meat and meat products: a direct drying method and a distillation method. The direct drying method is applicable to meat and meat products with low volatile substances in addition to moisture. The distillation method is applicable to meat and meat products with high volatile substances in addition to moisture.
- Standard8 pagesEnglish languagesale 15% off
This document specifies criteria for the selection of and procedures for the training of trained sensory assessors and expert sensory assessors for food and beverages, as well as home and personal care products.
It is applicable to all industries concerned with the evaluation of products by the sense organs.
This document supplements the information given in ISO 6658.
- Standard48 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft43 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a procedure to evaluate the passive behaviour of stainless steels and other passive alloys used in construction products intended to come into contact with drinking water.
The passive state is the reason why no relevant amounts of metals are released from such materials into the drinking water. This test is used to verify whether the alloy under consideration is passive under conditions which can occur in drinking waters.
This document is not applicable for product testing. It is only applicable for the assessment of passive behaviour of materials.
- Standard11 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft11 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method of determining, using an Alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling.
It describes the Alveograph test and how to use a laboratory mill to produce flour in two stages:
— stage 1: preparation of the wheat grain for milling to make it easier to separate the bran from the endosperm;
— stage 2: the milling process, including breaking between three fluted rollers, reduction of particle size between two smooth rollers and the use of a centrifugal sieving machine to grade the products.
- Standard65 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft61 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a fluorimetric microplate method for the determination of alkaline phosphatase (ALP, EC 3.1.3.1)[5] activity in raw and heat-treated whole milk, semi-skimmed milk, skimmed milk, cream, flavoured milks and cheeses. This method is applicable to milk and milk-based drinks from cows, sheep and goats. Although the method was not tested in milk from other species, it can also be applicable to milk from other species with a similar composition to cow, sheep or goat milk, such as milk from buffalo and camelids. It is also applicable to milk powder after reconstitution and soft, semi-hard and hard cheeses provided that the mould is only on the surface of the cheese and not also in the inner part (e.g. blue veined cheeses). For large hard cheeses, specific conditions of sampling apply (see Clause 7). NOTE This method was adapted from Reference [6].
- Technical specification21 pagesEnglish languagesale 15% off
- Draft21 pagesEnglish languagesale 15% off
- Draft21 pagesEnglish languagesale 15% off
This document specifies a method for the determination of the moisture content of all types of dried milk and dried milk products.
- Draft14 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for the determination of the moisture content of all types of dried milk and dried milk products.
- Standard9 pagesEnglish languagesale 15% off
This document specifies a method for the determination of the saponification value of animal and vegetable fats and oils. The saponification value is a measure of the free and esterified acids present in fats and fatty acids.
The method is applicable to refined and crude vegetable and animal fats.
If mineral acids are present, the results given by this method are not interpretable unless the mineral acids are determined separately.
The saponification value can also be calculated from fatty acid data obtained by gas chromatography analysis as given in Annex B. For this calculation, it is necessary to be sure that the sample does not contain major impurities or is thermally degraded.
- Draft14 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for the determination of Ag, As, Cd, Co, Cr, Cu, Mn, Mo, Ni, Pb, Se, Tl, U and Zn in foodstuffs by ICP-MS after pressure digestion.
The following foodstuffs were analysed for the elements listed in Table 1 in an interlaboratory study: Banana (deep-frozen), Cocoa powder, Wheat noodle powder, Currant nectar (deep-frozen), Milk powder, Oyster (dried), Celery (dried), Dogfish liver (dried), Liver (deep-frozen), Kale (dried).
Table 1 - Rangea
....
- Draft38 pagesEnglish languagesale 10% offe-Library read for1 day
This document addresses a blockchain-based traceability platform for cold chain food which realizes continuous and effective tracking of the cold chain food. The following aspects are included: — it explores issues and considerations for cold chain food traceability, especially during the epidemic outbreak; — it describes scenarios and stakeholders for effective tracking of the cold chain food using the platform; — it describes data elements and processes for the platform; — it presents the platform capabilities such as data tamper resistance, sustainability; — it gives relevant use cases based on the platform.
- Technical report11 pagesEnglish languagesale 15% off
- Draft11 pagesEnglish languagesale 15% off
- Draft11 pagesEnglish languagesale 15% off
This document specifies a method for the determination of the saponification value of animal and vegetable fats and oils. The saponification value is a measure of the free and esterified acids present in fats and fatty acids. The method is applicable to refined and crude vegetable and animal fats. If mineral acids are present, the results given by this method are not interpretable unless the mineral acids are determined separately. The saponification value can also be calculated from fatty acid data obtained by gas chromatography analysis as given in Annex B. For this calculation, it is necessary to be sure that the sample does not contain major impurities or is thermally degraded.
- Standard10 pagesEnglish languagesale 15% off
This document specifies a method of determining, using an Alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling.
It describes the Alveograph test and how to use a laboratory mill to produce flour in two stages:
— stage 1: preparation of the wheat grain for milling to make it easier to separate the bran from the endosperm;
— stage 2: the milling process, including breaking between three fluted rollers, reduction of particle size between two smooth rollers and the use of a centrifugal sieving machine to grade the products.
- Standard65 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft61 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies the physical, chemical and microbiological requirements for, and test methods of, starch acetates.
- Standard7 pagesEnglish languagesale 15% off
- Draft7 pagesEnglish languagesale 15% off
- Draft7 pagesEnglish languagesale 15% off
This document specifies a method of determining, using an Alveograph, the rheological properties of different types of dough obtained from common wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory milling. It describes the Alveograph test and how to use a laboratory mill to produce flour in two stages: — stage 1: preparation of the wheat grain for milling to make it easier to separate the bran from the endosperm; — stage 2: the milling process, including breaking between three fluted rollers, reduction of particle size between two smooth rollers and the use of a centrifugal sieving machine to grade the products.
- Standard56 pagesEnglish languagesale 15% off
- Standard56 pagesFrench languagesale 15% off
- Draft63 pagesFrench languagesale 15% off
This document specifies requirements for sweet fennel seed (Foeniculum vulgare var. panmorium), whole or ground. Recommendations relating to storage and transport conditions are given in Annex A. ISO 7927-1 specifies requirements for bitter fennel seed. NOTE Although, botanically speaking, the product is a “fruit”, the term “seed” is in common commercial use.
- Standard6 pagesEnglish languagesale 15% off
- Standard6 pagesFrench languagesale 15% off
- Draft6 pagesEnglish languagesale 15% off
- Draft6 pagesEnglish languagesale 15% off
This document specifies requirements for bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare), whole or ground. Recommendations relating to storage and transport conditions are given in Annex A. ISO 7927-2 specifies requirements for sweet fennel seed. NOTE Although, botanically speaking, the product is a “fruit”, the term “seed” is in common commercial use.
- Standard6 pagesEnglish languagesale 15% off
- Standard6 pagesFrench languagesale 15% off
- Draft6 pagesEnglish languagesale 15% off
- Draft6 pagesEnglish languagesale 15% off
This document specifies the characteristics of a glass intended for use in the sensory analysis of the organoleptic attributes of odour, taste and flavour of virgin olive oils, for the classification of such oils. The glass does not apply for the analysis of the colour or texture of olive oils. In addition, this document describes an adapted heating unit used to reach and maintain the right temperature for this analysis.
- Standard5 pagesEnglish languagesale 15% off
- Standard5 pagesFrench languagesale 15% off
- Draft5 pagesEnglish languagesale 15% off
- Draft5 pagesEnglish languagesale 15% off
- Draft5 pagesFrench languagesale 15% off
This document specifies a procedure to evaluate the passive behaviour of stainless steels and other passive alloys used in products intended to come into contact with drinking water.
The passive state is the reason why no relevant amounts of metals are released from such materials into the drinking water. This test is used to verify whether the alloy under consideration is passive under conditions which can occur in drinking waters.
This document is not applicable for product testing. It is only applicable for the assessment of passive behaviour of materials.
- Standard11 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft11 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies requirements for dried chive (Allium schoenoprasum L., family Liliaceae) in cut and ground forms. It is also applicable to dehydrated chive, i.e. artificially dried chive. Recommendations relating to storage and transport conditions are given in Annex A.
- Standard4 pagesEnglish languagesale 15% off
- Draft4 pagesEnglish languagesale 15% off
- Draft4 pagesEnglish languagesale 15% off
This document specifies criteria for the selection of and procedures for the training of trained sensory assessors and expert sensory assessors for food and beverages, as well as home and personal care products.
It is applicable to all industries concerned with the evaluation of products by the sense organs.
This document supplements the information given in ISO 6658.
- Standard48 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft43 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies criteria for the selection of and procedures for the training of trained sensory assessors and expert sensory assessors for food and beverages, as well as home and personal care products. It is applicable to all industries concerned with the evaluation of products by the sense organs. This document supplements the information given in ISO 6658.
- Standard38 pagesEnglish languagesale 15% off
- Standard39 pagesFrench languagesale 15% off
- Draft36 pagesEnglish languagesale 15% off
- Draft45 pagesFrench languagesale 15% off
This document specifies a liquid chromatography tandem mass spectrometry method (LC-MS/MS) for the determination of fipronil and metabolites (including fipronil-desulfinyl, fipronil-sulfide and fipronil-sulfone) residues in eggs and egg products.
- Standard13 pagesEnglish languagesale 15% off
- Draft13 pagesEnglish languagesale 15% off
- Draft13 pagesEnglish languagesale 15% off
This document specifies a general method for evaluation of compliance with product specifications for sensory properties based on sensory scoring and the use of a common nomenclature of terms. The method is especially applicable in process and quality control performed regularly on a larger number of samples and/or with some time pressure and/or with a limited number of expert assessors available. The results from the method can be part of product classification systems for domestic and international trade. This document does not apply to classification systems.
- Standard7 pagesEnglish languagesale 15% off
- Draft7 pagesEnglish languagesale 15% off
- Draft7 pagesEnglish languagesale 15% off
- Draft13 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies recommended methods for the sensory evaluation of specific milk and milk products. It specifies criteria for the sampling and preparation of samples and the assessment of the samples. This document is suitable for application in conjunction with the sensory methodologies outlined in ISO 22935-1 | IDF 99-1 and other ISO or IDF sensory methodologies for specific situations and products. Annex A provides international tables of common attributes, including terms in the official ISO languages English and French as well as equivalent terms in German and Spanish.
- Standard23 pagesEnglish languagesale 15% off
- Draft23 pagesEnglish languagesale 15% off
- Draft23 pagesEnglish languagesale 15% off
- Draft30 pagesEnglish languagesale 10% offe-Library read for1 day
This document gives general guidance for the recruitment, selection, training, and monitoring of assessors for sensory analysis of milk and milk products. It specifies criteria for the selection, and procedures for the training and monitoring, of selected assessors and expert sensory assessors for milk and milk products. It supplements the information given in ISO 8586 that deals with expert assessors.
- Standard17 pagesEnglish languagesale 15% off
- Draft17 pagesEnglish languagesale 15% off
- Draft17 pagesEnglish languagesale 15% off
- Draft24 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for determining the ash yield by cereals, pulses and their milled products intended for human consumption. The source materials and products covered are:
a) grains of cereals;
b) flours and semolinas;
c) other milling products (bran and high bran content products, shorts);
d) mixed cereal flours (mixes);
e) cereal by-products other than c) (such as wheat gluten, maize grits, broken rice kernels);
f) pulses and their by-products (flour).
This document does not apply to starches and starch derivatives (see ISO 3593), to products intended for animal feeding stuffs (see ISO 5984) or to seeds.
- Standard19 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft15 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies minimum requirements of performance characteristics for the detection of nucleic acid sequences (DNA) by molecular methods, such as the polymerase chain reaction (PCR), including different post-PCR detection methods, real-time PCR, single and/or multiple probe-based detection techniques as well as the combination of such methods.
The document is applicable to the detection, identification and quantification of DNA from animal species of higher and lower taxonomic groups in foodstuffs, and the validation of applicable methods.
It is applicable to mammals, birds, reptiles, amphibians, fishes, molluscs, crustaceans and insects. Typical examples for each are listed in Annex A.
- Standard34 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft31 pagesEnglish languagesale 10% offe-Library read for1 day
This method describes a procedure for the qualitative detection of hazelnut (Corylus avellana) in
chocolate. DNA is extracted from the chocolate and a specific DNA sequence for hazelnut
detected from the gene for corA 1.
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft16 pagesEnglish languagesale 10% offe-Library read for1 day
This method specifies a procedure for the qualitative detection of species specific DNA from
white mustard (Sinapis alba) and soya (Glycine max) in cooked sausages using singleplex realtime
PCR based on the genes MADS-D (mustard) and lectin (soya). A mustard content of 10
mg/kg or greater and a soya content of 10 mg/kg or greater can be detected with a probability of
> 95 %.
- Standard17 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft16 pagesEnglish languagesale 10% offe-Library read for1 day
ISO 734:2015 specifies a method for the determination of the hexane extract (or light-petroleum extract), called "oil content", of meals (excluding compounded products) obtained by the extraction of oil from oilseeds by pressure or solvents.
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft12 pagesEnglish languagesale 10% offe-Library read for1 day
This method describes a procedure for the qualitative detection of peanut (Arachis hypogaea) in
chocolate using real-time PCR based on the gene for the peanut allergen Ara h 2 [4, 5].
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft15 pagesEnglish languagesale 10% offe-Library read for1 day
ISO 51900:2009 applies to the minimum requirements for dosimetry needed to conduct research on the effect of radiation on food and agricultural products. Such research includes establishment of the quantitative relationship between absorbed dose and the relevant effects in these products. ISO 51900:2009 also describes the overall requirement for dosimetry in such research, and in reporting of the results. It is necessary that dosimetry be considered as an integral part of the experiment. ISO 51900:2009 applies to research conducted using the following types of ionizing radiation: gamma radiation, X-ray (bremsstrahlung), and electron beams. The purpose of ISO 51900:2009 is to ensure that the radiation source and experimental methodology are chosen such that the results of the experiment will be useful and understandable to other scientists and regulatory agencies. ISO 51900:2009 describes dosimetry requirements for establishing the experimental method and for routine experiments; however, ISO 51900:2009 is not intended to limit the flexibility of the experimenter in the determination of the experimental methodology. ISO 51900:2009 includes tutorial information in the form of notes. ISO 51900:2009 does not include dosimetry requirements for installation qualification or operational qualification of the irradiation facility.
- Standard9 pagesEnglish languagesale 15% off
- Draft9 pagesEnglish languagesale 15% off
This document specifies a method for determining the ash yield by cereals, pulses and their milled products intended for human consumption. The source materials and products covered are:
a) grains of cereals;
b) flours and semolinas;
c) other milling products (bran and high bran content products, shorts);
d) mixed cereal flours (mixes);
e) cereal by-products other than c) (such as wheat gluten, maize grits, broken rice kernels);
f) pulses and their by-products (flour).
This document does not apply to starches and starch derivatives (see ISO 3593), to products intended for animal feeding stuffs (see ISO 5984) or to seeds.
- Standard19 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft15 pagesEnglish languagesale 10% offe-Library read for1 day
This document establishes a classification for the types of tea produced from the plant Camellia sinensis (L.) O. Kuntze. It is applicable to the production, scientific research, teaching, trade and inspection of tea. It does not apply to the infusions from herbs or fruits other than Camellia sinensis (L.) O. kuntze referred to as “tea”.
- Standard8 pagesEnglish languagesale 15% off
- Draft7 pagesEnglish languagesale 15% off
This document specifies the determination of the fatty acid methyl esters (FAME) and squalene in olive oil and other vegetable oils by gas chromatography (GC). This document is applicable to the determination of FAME from C12 to C24, including saturated, cis- and trans-monounsaturated, cis- and trans-polyunsaturated FAME and squalene.
- Standard22 pagesEnglish languagesale 15% off
This document specifies a procedure for the qualitative detection of species specific DNA from white mustard (Sinapis alba) and soya (Glycine max) in cooked sausages using singleplex real-time PCR based on the genes MADS-D (mustard) and lectin (soya).
- Standard17 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft16 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for the detection of hazelnut (Corylus avellana) in chocolate.
Real-time PCR (Polymerase chain reaction) detection of hazelnut is based on an152 bp (base pair) sequence from the corA 1 gene of hazelnut.
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft16 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for the detection of peanut (Arachis hypogaea) in chocolate.
Real-time PCR (Polymerase Chain Reaction) detection of peanut is based on an 86 bp (base pair) sequence from the Ara h 2 gene of peanut.
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft15 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for determining the ash yield by cereals, pulses and their milled products intended for human consumption. The source materials and products covered are: a) grains of cereals; b) flours and semolinas; c) other milling products (bran and high bran content products, shorts); d) mixed cereal flours (mixes); e) cereal by-products other than c) (such as wheat gluten, maize grits, broken rice kernels); f) pulses and their by-products (flour). This document does not apply to starches and starch derivatives (see ISO 3593), to products intended for animal feeding stuffs (see ISO 5984) or to seeds.
- Standard12 pagesEnglish languagesale 15% off
- Standard12 pagesFrench languagesale 15% off
This document specifies a method for the determination of the hexane extract (or light-petroleum extract), called “oil content”, of meals (excluding compounded products) obtained by the extraction of oil from oilseeds by pressure or solvents.
- Standard16 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft12 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a method for the determination of rheological properties by uniaxial compression at constant displacement rate in hard and semi-hard cheeses. The method provides standard conditions for sampling and testing, for data representation and general principles of calculation. NOTE Sampling can be difficult with some cheese varieties, e.g. caused by shortness, brittleness, stickiness and soft consistency. In these cases, reliable results cannot be achieved.
- Technical specification18 pagesEnglish languagesale 15% off
- Draft18 pagesEnglish languagesale 15% off
- Draft18 pagesEnglish languagesale 15% off
This document specifies a method for the determination of the hexane extract (or light-petroleum extract), called “oil content”, of meals (excluding compounded products) obtained by the extraction of oil from oilseeds by pressure or solvents.
- Standard8 pagesEnglish languagesale 15% off
- Standard8 pagesFrench languagesale 15% off
- Draft8 pagesEnglish languagesale 15% off
- Draft8 pagesEnglish languagesale 15% off
- Draft8 pagesFrench languagesale 15% off
This document specifies methods for measuring overall migration of plastic materials and articles intended to come into contact with foodstuffs by contacting test specimens with vegetable oils at temperatures greater than or equal to 4 °C and less than or equal to 175 °C.
NOTE Some vegetable oils are not suitable for use below 20 °C.
The overall migration from a sample of the plastics is determined as the loss in mass of non-volatile substances expressed:
- per unit surface area; or
- per kg of food simulant; or
- per article
after contact with a food simulant under defined conditions.
According to the type of materials or shape of articles, contact with the food simulant is carried out on a single surface (pouch, cell, filling) or by immersion.
This document does not cover the interpretation of the results which is expected to account for regulatory requirements.
- Standard38 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft37 pagesEnglish languagesale 10% offe-Library read for1 day
This document deals with all significant hazards, hazardous situations or hazardous events relevant to derinding, skinning and membrane removal machines, when they are used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Annex D).
This document deals with the hazards which can arise during all the lifetime of the machinery (see EN ISO 12100:2010, 5.4).
This document is not applicable to derinding, skinning, and membrane removal machines for domestic purposes, hand-guided machines and table-top machines.
This document is not applicable to fish heading and filleting machines as described in EN 15467:2014.
This document is not applicable to derinding, skinning and membrane removal machines manufactured before the date of its publication.
- Standard51 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft54 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies safety and hygiene requirements of clipping machines (hereafter referred to as machine) for closing of casings filled with foodstuffs (hereafter referred to as product) by using a clip, and which are intended to be used in butcheries, meat processing factories, main kitchens and other food processing factories.
Clipping machines are used to close tubes with a single clip (one side) or a double clip (end locking and start locking).
The machines are equipped with closing tools (punch/die), which create the closure by deforming the locking element (clip).
This document deals with all significant hazards, hazardous situations and hazardous events relevant to machinery when it is used as intended and under conditions of misuse which are reasonably foreseeable by the manufacturer (see Clause 4).
This document covers the following types of machines:
— semi-automatic machine (see Figure 1 and Figure 2);
— automatic machine (see Figure 3).
This document does not cover any machines whose closing procedure is only performed manually.
This document is not applicable to machinery manufactured before the date of publication of this document by CEN.
- Standard51 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft47 pagesEnglish languagesale 10% offe-Library read for1 day
This document establishes an overall framework covering qualitative and quantitative methods for the determination of food allergens and allergenic ingredients using mass spectrometry-based methods for the determination of specific peptides/proteins. This document provides general guidelines and performance criteria applicable to this methodology. Guidelines, minimum requirements and performance criteria laid down in this document are intended to ensure that comparable and reproducible results are obtained by different analysts, instrumentation and laboratories.
- Standard20 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft20 pagesEnglish languagesale 10% offe-Library read for1 day
This document describes general requirements, procedures and performance criteria for evaluating the content of genetically modified (GM) seeds/grains in a lot by a group testing strategy that includes qualitative analysis of sub-sampled groups followed by statistical evaluation of the results.
This document is applicable to group testing strategy estimating the GM content on a percentage seed/grain basis for purity estimation, testing towards a given reject/accept criterion and for cases where seed/grain lots are carrying stacked events.
This document is not applicable to processed products.
NOTE Description of the use of group testing strategy are available in References [1], [7], [8], [18], [19] and [20].
- Standard34 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft31 pagesEnglish languagesale 10% offe-Library read for1 day
This document describes a method for the determination of T-2 toxin and HT-2 toxin in cereals and cereal-based products, e.g. oats, intended for nutrition of infants and young children by high performance liquid chromatography (HPLC) coupled with tandem mass spectrometry (MS/MS) after cleanup by solid phase extraction (SPE) [5].
The method has been validated for HT-2 toxin in oat flour at levels of 9,3 µg/kg and 28,1 µg/kg, oat flakes at levels of 16,5 µg/kg and 21,4 µg/kg, and breakfast cereals (containing oat flakes) at a level of 8,1 µg/kg and for T-2 toxin in oat flour at levels of 4,4 µg/kg and 8,3 µg/kg, oat flakes at levels of 4,9 µg/kg and 6,6 µg/kg and breakfast cereals (containing oat flakes) at a level of 3,5 µg/kg.
Laboratory experiences [6] have shown that the method is also applicable to highly swelling materials (dry cereal based porridges and modified starches), but these were not examined in the method validation study. Details are outlined in 7.3.
The method can also be applied to oat-by-products at higher levels of T-2- and HT-2 toxin. In this case, the dilution steps need to be considered [6].
The method can also be applied to cereals and cereal products for infants and young children based on e.g. wheat, barley and rice. In this case, the method needs to be in-house-validated for each material. At the time of the interlaboratory study, planned range was 10 µg/kg to 100 µg/kg, and it is known from the pre-study that the method works well in the whole range, although final validation was only done in the range from 3,5 µg/kg to 28,1 µg/kg.
- Standard27 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft27 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies a titrimetric method for the determination of iodine value in Fatty Acid Methyl Esters, hereinafter referred as FAME.
The precision statement of this test method was determined in a Round Robin exercise with iodine values in the range 111 g iodine/100 g to 129 g iodine/100 g.
The test method is also applicable for lower iodine values; however, the precision statement is not established for iodine values below 111 g iodine/100 g.
WARNING - The use of this document can involve hazardous materials, operations and equipment. This document does not purport to address all of the safety problems associated with its use. It is the responsibility of users of this document to take appropriate measures to ensure the safety and health of personnel prior to the application of the document, and to determine the applicability of any other restrictions for this purpose.
- Standard10 pagesEnglish languagesale 10% offe-Library read for1 day
- Draft10 pagesEnglish languagesale 10% offe-Library read for1 day