Aoac Methods Of Food Analysis
fermiwords

Aoac Methods Of Food Analysis

Codex
Of 48 RECOMMENDED METHODS OF ANALYSIS AND SAMPLING CODEX STAN 234-1999METHODS OF ANALYSIS BY ALPHABETICAL ORDER OF COMMODITY CATEGORIES AND METHODS OF SAMPLING BY ALPHABETICAL ORDER OF COMMODITY CATEGORIES AND NAMES Cereals, Pulses and Legumes and Derived Products Fish and Fishery Products Foods for Special Dietary Uses Milk and Milk Products Processed Fruits and Vegetables Processed Meat and Poultry Products and Soups and Broths Quick Frozen Fruits and Vegetables Sugars and Honey Miscellaneous Products

The most updated version of the method should be used, in application of ISO/IEC 17025: 1999.The present list of methods reflects the amendments adopted by the 29 Session of the Codex Alimentarius Commission in 2006.

of 48

Method Degermed maize (corn) meal and Particle size (granularity) AOAC 965.22 Sieving I Degermed maize (corn) meal and Protein ICC Method No 105/1 (1986) Titrimetry, Kjeldahl digestion I Durum wheat semolina and durum Ash (semolina) AOAC 923.03 ISO 2171:1993 Gravimetry I Durum wheat semolina and durum Moisture ISO 712:1998 ICC Method 110/1 (1986) Gravimetry I Durum wheat semolina and durum Protein (N x 5.7) ICC Method No 105/1 Titrimetry, Kjeldahl digestion I Instant Noodles Extraction of oil from instant described in the standard Gravimetry

I Instant Noodles Acid Value described in the standard Titrimetry

I Instant Noodles Moisture described in the standard Gravimetry

Maize (corn) Moisture ISO 6540:1980 (confirmed 1994) Gravimetry I Peanuts (raw) Aflatoxins, total AOAC 991.31 Immunoaffinity column (Aflatest) II Peanuts (raw) Aflatoxins, total AOAC 993.17 Thin layer chromatography III Peanuts (intended for further Aflatoxins, total AOAC 975.36 Romer minicolmn III (Cereals, shell-fruits and derived products ( including peanuts))Sum of aflatoxins BEN 12955 : 1999-07 ISO 16050:2003 HPLC with post column derivatization and immunoaffinity column clean upPeanuts (intended for further Aflatoxins, total AOAC 979.18 Holaday-Velasco minicolumn III Pearl millet flour Ash AOAC 923.03 Gravimetry I Pearl millet flour Colour Modern Cereal Chemistry, 6th Ed., D.W.Kent-Jones and A.J.

Amos (Ed.), pp.605-612, Food Trade Press Ltd, London, 1969.Colorimetry using specific colour

of 48

Method Soy protein products Ash AOAC 923.03 ISO 2171:1993 (Method B) Gravimetry I Soy protein products Fat CAC/RM 55-1976 - Method 1 Gravimetry (extraction) I Soy protein products Fibre, crude ISO 5498:1981 Gravimetry I Soy protein products Moisture AOAC 925.09 Gravimetry (vacuum oven) I Soy protein products Protein AOAC 955.04D (using factor 6.25) Titrimetry , Kjeldahl digestion II Vegetable protein products Ash AOAC 923.03 ISO 2171:1993 (Method B) Gravimetry, Direct I Vegetable protein products Fat CAC/RM 55-1976 - Method 1 Gravimetry (extraction) I Vegetable protein products Fibre, crude AACC (1982) 32-17 Ceramic fiber filteration I Vegetable protein products Moisture AOAC 925
aoac methods of food analysis
.09 Gravimetry (vacuum oven) I Vegetable protein products Protein AOAC 955.04D (using factor 6.25) Titrimetry, Kjeldahl digestion II Wheat flour Ash AOAC 923.03 ISO 2171:1993 ICC Method No 104/1 (1990) Gravimetry I Wheat flour Fat acidity AOAC 939.05 Titrimetry I Wheat flour Moisture ISO 712:1998 ICC Method No 110/1 (1986) Gravimetry I Wheat flour Particle size (granularity) AOAC 965.22 Sieving I Wheat flour Protein ICC Method No 105/1 (1986) Titrimetry, Kjeldahl digestion I Wheat protein products including Protein Vital wheat gluten and devitalized wheat (wheat protein in grain Nx5.7) Kjeldahl I

of 48

Method Cocoa Products and Chocolate Chocolate and chocolate products
Chocolate and chocolate products Cocoa butter AOAC 963.15 Gravimetry (Soxhlet extraction) I Chocolate and chocolate products Fat-free cocoa solids AOAC 931.05 Oven evaporation and factor I Chocolate and chocolate products Fat-free milk solids IOCCC 17-1973 or AOAC 939.02 Titrimetry, Kjeldahl digestion; after extraction of milk proteins Chocolate and chocolate products Fat, total AOAC 963.15 Gravimetry (Soxhlet extraction) I Chocolate and chocolate products Milkfat IOCCC 5-1962 AOAC 945.34; 925.41B; 920.80 Titrimetry/Distillation I Chocolate and chocolate products Moisture IOCCC 26-1988 or AOAC 977.10 (Karl Fischer method); or AOAC 931.04 or Gravimetry I Chocolate and chocolate products Non-cocoa butter vegetable fat AOCS Ce 10/02 and described in the Described in the Standard I Cocoa (Cacao) Mass or Cocoa/ Chocolate Liquor, and Cocoa Cake Cocoa shell AOAC 968.10 and 970.23 Spiral vessel count, Stone cell count I Cocoa (Cacao) Mass or Cocoa/ Chocolate Liquor, and Cocoa Cake Fat AOAC 963.15 or IOCCC 14 (1972) Gravimetry (Soxhlet extraction) I Cocoa butter Free fatty acids IUPAC 2.201 Titrimetry II Cocoa butter Unsaponifiable matter IUPAC 2.401 Gravimetry I Cocoa powders (cocoa) and dry cocoa-sugar mixtures
Cocoa powders (cocoa) and dry cocoa-sugar mixtures Moisture

IOCCC 26-1988 or AOAC 977.10 (Karl Fischer method)

Gravimetry I

of 48

Method Named Animal Fats Acidity IUPAC 2.201 ISO 660:1996

Titrimetry I Named Animal Fats GLC ranges of fatty acid composition IUPAC 2.301, 2.302 and 2.304 or

ISO 5508: 1995 and ISO 5509: 2000 Gas chromatography of methyl esters II Named Animal Fats Copper and Iron AOAC 990.05 ISO 8294:1994 IUPAC 2.631 (Codex general method) Atomic absorption Spectrophotometry (direct graphite Named Animal Fats Iodine value (IV) IUPAC 2.205/1,

ISO 3961: 1996; or AOAC 993.20; or AOCS Cd 1d-1992 (97) Wijs-Titrimetry

I Named Animal Fats Peroxide value IUPAC 2.501 (as amended) ISO 3961:1998 Titrimetry using Named Animal Fats Relative density IUPAC 2.101 with the appropriate Pycnometry II Named Animal Fats Refractive index IUPAC 2.102 ISO 6320:1995 Refractometry II Named Animal Fats Saponification value IUPAC 2.202 ISO 3657:1988

Titrimetry I Named Animal Fats
Named Animal Fats Unsaponifiable matter IUPAC 2.401 (part
© 2012 labroda
Downloadic - infolari - Contact · Privacy Policy