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coffee ingredients
coffee ingredients, Total:179 items.
In the international standard classification, coffee ingredients involves: Tea. Coffee. Cocoa, Sensory analysis, Services, Agricultural machines, implements and equipment, Energy and heat transfer engineering in general, Kitchen equipment.
Taiwan Provincial Standard of the People's Republic of China, coffee ingredients
- CNS 11289-1985 Instant Coffee-Determination of Insoluble Matter
- CNS 8153-1981 Green Coffee - Determination of Moisture Content (Routine Method)
- CNS 8152-1981 Green Coffee - Determination of Moisture Content (Basic Reference Method)
German Institute for Standardization, coffee ingredients
- DIN 10792:2013 Analysis of coffee and coffee products - Preparation of coffee beverage for analytical purposes
- DIN 10792:2013-06 Analysis of coffee and coffee products - Preparation of coffee beverage for analytical purposes
- DIN 10779:2011-03 Analysis of coffee and coffee products - Determination of 16-O-methyl cafestol content of roasted coffee - HPLC-method
- DIN 10767:2015 Analysis of coffee and coffee products - Determination of chlorogenic acids content in roasted coffee and soluble coffee - HPLC method
- DIN 10777-2:2000 Analysis of coffee and coffee products - Determination of coffeine content - Part 2: HPLC rapid method
- DIN 10779:2011 Analysis of coffee and coffee products - Determination of 16-O-methyl cafestol content of roasted coffee - HPLC-method
- DIN 10779:1999 Analysis of coffee and coffee products - Determination of 16-O-methyl cafestol content of roasted coffee - HPLC-method
- DIN 10765:2016-07 Analysis of coffee and coffee products - Determination of particle size of ground roasted coffee - Air-jet sieving method
- DIN 10768:1989 Analysis of coffee and coffee products; determination of insoluble matter content of instant coffee
- DIN 10764-4:2007 Analysis of coffee and coffee products - Determination of loss in mass of soluble coffee - Part 4: Method for soluble coffee and soluble coffee products by heating under atmospheric pressure (routine method)
- DIN 10767:2015-08 Analysis of coffee and coffee products - Determination of chlorogenic acids content in roasted coffee and soluble coffee - HPLC method
- DIN 10783:2011 Analysis of coffee and coffee products - Determination of dichlormethane in decaffeinated green coffee using headspace gaschromatography
- DIN 10783:2011-01 Analysis of coffee and coffee products - Determination of dichlormethane in decaffeinated green coffee using headspace gaschromatography
- DIN 10765:2016 Analysis of coffee and coffee products - Determination of particle size of ground roasted coffee - Air-jet sieving method
- DIN 10765:1975 Analysis of coffee and coffee products; determination of particle size of ground roasted coffee, air-jet sieving method
- DIN 10775:2016-07 Analysis of coffee and coffee products - Determination of water-soluble extract - Method for roasted coffee
- DIN 10764-4:2007-03 Analysis of coffee and coffee products - Determination of loss in mass of soluble coffee - Part 4: Method for soluble coffee and soluble coffee products by heating under atmospheric pressure (routine method)
- DIN 10764-3:2016-07 Testing of coffee and coffee products - Determination of dry matter content of soluble coffee - Part 3: Sea sand method for liquid coffee extracts
- DIN 10776-2:1998 Analysis of coffee and coffee products - Determination of pH and acid content - Method for soluble coffee
- DIN 10776-1:2016 Analysis of coffee and coffee products - Determination of pH and acid content - Part 1: Method for roasted coffee
- DIN 10776-2:2016-07 Analysis of coffee and coffee products - Determination of pH and acid content - Part 2: Method for soluble coffee
- DIN 10776-1:2016-07 Analysis of coffee and coffee products - Determination of pH and acid content - Part 1: Method for roasted coffee
- DIN 10764-2:2007 Analysis of coffee and coffee products - Determination of loss in mass of soluble coffee - Part 2: Method using vacuum oven (routine method)
- DIN 10772-1:1988 Analysis of coffee and coffee products; Karl Fischer method for the determination of water content; method for roasted coffee
- DIN 10764-3:2016 Testing of coffee and coffee products - Determination of dry matter content of soluble coffee - Part 3: Sea sand method for liquid coffee extracts
- DIN 10776-2:2016 Analysis of coffee and coffee products - Determination of pH and acid content - Part 2: Method for soluble coffee
- DIN 10764-2:2014 Analysis of coffee and coffee products - Determination of loss in mass of soluble coffee - Part 2: Method using vacuum oven (routine method)
- DIN 10772-2:2005-05 Analysis of coffee and coffee products - Karl Fischer method for the determination of water content - Part 2: Reference method for soluble coffee
- DIN 10772-1:2009 Analysis of coffee and coffee products - Karl Fischer method for the determination of water content - Part 1: Reference method for roasted coffee
- DIN 10772-2:2005 Analysis of coffee and coffee products - Karl Fischer method for the determination of water content - Part 2: Reference method for soluble coffee
- DIN 10767:1992 Analysis of coffee and coffee products; determination of chlorogenic acids content; HPLC method
- DIN 10772-1:2009-06 Analysis of coffee and coffee products - Karl Fischer method for the determination of water content - Part 1: Reference method for roasted coffee
- DIN 10766:1977 Analysis of coffee and coffee products; determination of water content of green coffee, dioxane distillation, Karl Fischer titration
- DIN 10764-2:2014-02 Analysis of coffee and coffee products - Determination of loss in mass of soluble coffee - Part 2: Method using vacuum oven (routine method)
- DIN EN 16620:2015-06 Food Analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS); German version EN 16620:2015
- DIN EN 16620:2015 Food Analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS); German version EN 16620:2015
- DIN 10781:2000 Roasted ground coffee - Determination of loss in mass at 103 °C (Routine method for the determination of moisture content)
- DIN 18873-2:2016-02 Methods for measuring the energy consumption of commercial kitchen appliances - Part 2: Commercial coffee machines
- DIN 18873-2:2016 Methods for measuring the energy consumption of commercial kitchen appliances - Part 2: Commercial coffee machines
- DIN 18873-2:2011 Methods for measuring of the energy use from equipment for commercial kitchens - Part 2: Commercial coffee machines
- DIN 10785:2013 Analysis of coffee and coffee products - Determination of acrylamide - Methods using HPLC-MS/MS and GC-MS after derivatization
- DIN EN ISO 4254-20:2022-08 Agricultural machinery - Safety - Part 20: Grape, olives and coffee harvesters (ISO/DIS 4254-20:2022); German and English version prEN ISO 4254-20:2022 / Note: Date of issue 2022-07-15
- DIN 10781:2000-11 Roasted ground coffee - Determination of loss in mass at 103 °C (Routine method for the determination of moisture content)
British Standards Institution (BSI), coffee ingredients
- BS 5752-10:1986 Methods of test for coffee and coffee products. Instant coffee: size analysis
- BS 6379-3:1983 Sampling of coffee and coffee products - Specification for a coffee trier for sampling green coffee
- BS 5752-5:1991 Methods of test for coffee and coffee products - Green coffee: size analysis by manual sieving
- BS 5752-1:1979 Methods of test for coffee and coffee products - Green coffee - Determination of moisture content (basic reference method)
- BS 5752-12:1992 Methods of test for coffee and coffee products - Coffee: determination of caffeine content (routine method by HPLC)
- BS 5752-2:1984 Methods of test for coffee and coffee products. Green coffee: determination of moisture content (routine method)
- BS ISO 4150:2011 Green coffee or raw coffee. Size analysis. Manual and machine sieving
- BS 6379-4:1991 Sampling of coffee and coffee products - Method for preparation of samples of green coffee for use in sensory analysis
- BS ISO 18794:2018 Coffee. Sensory analysis. Vocabulary
- BS 5752-13:1995 Methods of test for coffee and coffee products. Roasted ground coffee. Determination of moisture content. Karl Fischer method (reference method)
- BS ISO 23134:2022 Coffee and coffee products. Determination of particle size of ground roasted coffee. Horizontal sieving motion method using circular brushes
- BS 5752-14:1995 Methods of test for coffee and coffee products. Roasted ground coffee. Determination of moisture content (loss in mass at 103°C (routine method)
- 21/30397040 DC BS ISO 23134. Coffee and coffee products. Determination of particle size of ground roasted coffee. Horizontal sieving motion method-using circular brushes
- BS ISO 10727:2002 Tea and instant tea in solid form - Determination of caffeine content - Method using high-performance liquid chromatography
- BS ISO 6668:2008 Green coffee - Preparation of samples for use in sensory analysis
- BS ISO 4150:2012 Green coffee or raw coffee. Size analysis. Manual and machine sieving
- BS EN 16620:2015 Food analysis. Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
- 22/30414613 DC BS EN ISO 4254-20. Agricultural machinery. Safety - Part 20. Grape, olives and coffee harvesters
IN-BIS, coffee ingredients
VN-TCVN, coffee ingredients
ET-QSAE, coffee ingredients
International Organization for Standardization (ISO), coffee ingredients
- ISO 23134:2022 Coffee and coffee products — Determination of particle size of ground roasted coffee — Horizontal sieving motion method using circular brushes
- ISO 4150:2011 Green coffee or raw coffee - Size analysis - Manual and machine sieving
- ISO 18794:2018 Coffee — Sensory analysis — Vocabulary
- ISO 7532:1985 Instant coffee - Size analysis
- ISO 4150:1980 Green coffee — Size analysis — Manual sieving
- ISO 4150:1991 Green coffee; size analysis; manual sieving
- ISO 6668:2008 Green coffee - Preparation of samples for use in sensory analysis
- ISO 6668:1991 Green coffee; preparation of samples for use in sensory analysis
- ISO 6668:1991/Cor 1:2000 Green coffee - Preparation of samples for use in sensory analysis; Technical Corrigendum 1
- ISO/FDIS 4254-20 Agricultural machinery — Safety — Part 20: Grape, olives and coffee harvesters
- ISO 20938:2008 Instant coffee - Determination of moisture content - Karl Fischer method (Reference method)
- ISO 10727:2002 Tea and instant tea in solid form - Determination of caffeine content - Method using high-performance liquid chromatography
Yunnan Provincial Standard of the People's Republic of China, coffee ingredients
Association Francaise de Normalisation, coffee ingredients
- NF V05-223:1986 Instant coffee. Size analysis.
- NF V03-311:1987 Green coffee. Determination of moisture content (routine method).
- NF V03-308*NF ISO 4150:1991 Green coffee. Size analysis. Manual sieving.
- NF ISO 4150:1991 Café vert - Analyse granulométrique - Tamisage manuel.
- NF V03-313*NF ISO 6668:2008 Green coffee - Preparation of samples for use in sensory analysis
- NF ISO 6668:2008 Café vert - Préparation des échantillons en vue de l'analyse sensorielle
- NF V03-310:1987 GREEN COFFEE. DETERMINATION OF MOISTURE CONTENT (BASIC REFERENCE METHOD).
- NF V03-313:1991 Green coffee - Preparation of samples for use in sensory analysis.
- NF V03-167*NF EN 16620:2015 Food analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
- NF EN 16620:2015 Analyse des produits alimentaires - Dosage du furane dans le café et les produits à base de café par chromatographie en phase gazeuse avec espace de tête couplée à la spectrométrie de masse (HS CG-SM)
- NF ISO 1446:2002 Café vert - Détermination de la teneur en eau - Méthode de référence fondamentale
- NF V05-203*NF ISO 11817:1994 Roasted ground coffee. Determination of moisture content. Karl fischer method (reference method).
- NF ISO 11817:1994 Café torréfié moulu - Détermination de la teneur en eau - Méthode de Karl Fischer (méthode de référence).
- NF V05-202*NF ISO 11294:1994 Roasted ground coffee. Determination of moisture content. Method by determination of loss in mass at 103 degrees celsius (routine method).
Korean Agency for Technology and Standards (KATS), coffee ingredients
KR-KS, coffee ingredients
RU-GOST R, coffee ingredients
中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会, coffee ingredients
Professional Standard - Agriculture, coffee ingredients
General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, coffee ingredients
PT-IPQ, coffee ingredients
Shanghai Provincial Standard of the People's Republic of China, coffee ingredients
Group Standards of the People's Republic of China, coffee ingredients
SE-SIS, coffee ingredients
- SIS SS-EN 60 335-2-33-1991 Safety ofhousehold and similar electrical appliances - Part 2: Particular requirements for coffee milis and coffee grinders
CZ-CSN, coffee ingredients
- CSN IEC 335-2-33:1992 Safety of household and similar electrical appliances. Part 2: Particular requirement for coffee millss and coffee grinders
农业农村部, coffee ingredients
- NY/T 3979-2021 Green coffee particle size analysis manual and mechanical screening
- NY/T 2667.5-2016 Code of Conduct for Variety Approval of Tropical Crops Part 5: Coffee
- NY/T 2668.5-2016 Technical regulations for tropical crop variety testing Part 5: Coffee
未注明发布机构, coffee ingredients
- BS EN 60335-2-33:1992(2000) Specification for Safety of household and similar electrical appliances — Part 2 : Particular requirements — Section 2.33 Coffee mills and coffee grinders
European Committee for Standardization (CEN), coffee ingredients
- EN 16620:2015 Food analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
- prEN ISO 4254-20 Agricultural machinery - Safety - Part 20: Grape, olives and coffee harvesters (ISO/DIS 4254-20:2022)
- EN 14132:2003 Foodstuffs - Determination of ochratoxin A in barley and roasted coffee - HPLC method with immunoaffinity column clean-up
PL-PKN, coffee ingredients
- PN E08204-01-1991 Safety of household and similar electrical appliances Part 2: Particular requirements for coffee mills and coffee and grain grinders
- PN E08204-04-1991 Household and similar electrical appliances Coffee mills and coffee and grain grinders Complementary requirements
- PN E08218-01-1988 Safety of household and similar ekctrical appliances Part 2: Particular requirements for coffeemakers
ES-UNE, coffee ingredients
- UNE-EN 16620:2015 Food analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)
European Committee for Electrotechnical Standardization（CENELEC）, coffee ingredients
- HD 260 S3-1987 Safety of Household and Similar Electrical Appliances Part 2: Particular Requirements for Coffee Mills and Coffee Grinders
- EN 60335-2-33:1990 Safety of Household and Similar Electrical Appliances Part 2: Particular Requirements for Coffee Mills and Coffee Grinders
KE-KEBS, coffee ingredients
RO-ASRO, coffee ingredients
- STAS SR 13257-1996 COFFEE Determination of nitrogen content by the Kjeldahi method Spectrophotometric method
- STAS 9682/3-1974 Stimulant foods GREEN COFFEE BEANS Determination of moisture content (Routine method)
AT-ON, coffee ingredients
Canadian Standards Association (CSA), coffee ingredients
- CSA E335-2-33-94-CAN/CSA-1994 Safety of Household and Similar Electrical Appliances Part 2: Particular Requirements for Coffee Mills and Coffee Grinders General Instruction No 1 R(1999)
Indonesia Standards, coffee ingredients
Lithuanian Standards Office , coffee ingredients
- LST ISO 11817:2004 Roasted ground coffee. Determination of moisture content. Karl Fischer method (Reference method) (idt ISO 11817:1994)
Tianjin Provincial Standard of the People's Republic of China, coffee ingredients
- DB12/ 046.70-2011 Calculation method and limit of comprehensive energy consumption per unit output of products Part 70: Caffeine
中华全国供销合作总社, coffee ingredients
- GH/T 1259-2019 Near-infrared spectroscopic determination of moisture, tea polyphenols and caffeine content in tea polyphenol products
- GH/T 1260-2019 Near-infrared spectroscopic determination of moisture, tea polyphenols and caffeine content in solid instant tea