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fat in peppers
fat in peppers, Total:160 items.
In the international standard classification, fat in peppers involves: Spices and condiments. Food additives, Processes in the food industry, FOOD TECHNOLOGY, Protection against crime, Animal feeding stuffs, Pharmaceutics, Farming and forestry, Products of the chemical industry, Organic chemicals, Food products in general, General methods of tests and analysis for food products, Edible oils and fats. Oilseeds, Milk and milk products, Fruits. Vegetables, Textile auxiliary materials, Meat, meat products and other animal produce, Biology. Botany. Zoology.
HU-MSZT, fat in peppers
German Institute for Standardization, fat in peppers
- DIN 10234:2003-02 Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powdered chillies and chillie oleoresins - Method using high performance liquid chromatography (HPLC)
- DIN EN ISO 19219:2004-02 Animal and vegetable fats and oils - Determination of visible foots in crude fats and oils (ISO 19219:2002); German version EN ISO 19219:2003
- DIN EN ISO 19219:2004 Animal and vegetable fats and oils - Determination of visible foots in crude fats and oils (ISO 19219:2002); German version EN ISO 19219:2003
- DIN EN ISO 6800:1998 Animal and vegetable fats and oils - Determination of the composition of fatty acids in the 2-position of the triglycerides molecules (ISO 6800:1997); German version EN ISO 6800:1997
- DIN EN ISO 7541:2020-11 Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020); German version EN ISO 7541:2020
- DIN EN ISO 15304 Berichtigung 1:2006 Animal and vegetable fats and oils - Determination of the content of trans fatty acid isomers of vegetable fats and oils - Gas chromatographic method (ISO 15304:2002); German version EN ISO 15304:2002; Corrigenda to DIN EN ISO 15304:2002-07; German versio
- DIN EN 16300:2023-02 Automotive fuels - Determination of iodine value in fatty acid methyl esters (FAME) - Calculation method from gas chromatographic data; German and English version prEN 16300:2023 / Note: Date of issue 2023-01-06*Intended as replacement for DIN EN 16300...
其他未分类, fat in peppers
International Organization for Standardization (ISO), fat in peppers
- ISO 7543-1:1994 Chillies and chilli oleoresins - Determination of total capsaicinoid content - Part 1: Spectrometric method
- ISO 7543-2:1993 Chillies and chilli oleoresins; determination of total capsaicinoid content; part 2: method using high-performance liquid chromatography
- ISO 19219:2002 Animal and vegetable fats and oils - Determination of visible foots in crude fats and oils
- ISO 17780:2015 Animal and vegetable fats and oils - Determination of aliphatic hydrocarbons in vegetable oils
- ISO 7541:2020 Spices and condiments — Spectrophotometric determination of the extractable colour in paprika
AENOR, fat in peppers
- UNE-ISO 7543-1:2010 Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 1: Spectrometric method.
- UNE-ISO 7543-2:2011 Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 2: Method using high performance liquid chromatography.
- UNE 55077:1973 FATS. DETERMINATION OF NEUTRAL FAT IN REFINERY PASTE.
- UNE 55032:1973 FATS. DETERMINATION OF OIL GREASE IN TOTAL FAT MATTER.
- UNE 55073:1981 FATS AND OILS. DETERMINATION OF TOCOPHEROLS IN EDIBLE FATS
- UNE 55076:1973 FATS. DETERMINATION OF TOTAL ACIDITY FATS EXTRACTED FROM PETROLEUM ETHER IN GREAVE OIL.
- UNE 55126:1979 FATS AND OILS. DETEMINATION OF CHLORINATED PESTICIDES RESIDUES IN FATTY MATTER
- UNE 55120:1981 FATS AND OILS. ERUCIC ACID DETERMINATION IN EDIBLE FATS BY GAS CHROMATOGRAPHY
- UNE 55044:1974 FATS. LOSSES IN NEUTRALIZING COTTON OIL.
- UNE 55043:1973 FATS. COLOUR DETERMINATION IN COTTON OIL.
- UNE 55085:1973 FATS. RECOGNITION OF NON GLYCERIDIC ESTERS IN EDIBLE FATS BY CHROMATOGRAPHY IN THIN LAYER.
- UNE 55071:1965 DETERMINATION OF TOTAL FAT ACIDS, IN REFINERY PASTE.
- UNE 55118:1979 SHORT CHAIN FATTY ACIDS DETERMINATION AND COMPOSITION OF THE FATTY ACIDS FRACTION FROM THE BUTTER FAT BY GAS CHROMATOGRAPHY
- UNE 34801:2011 Spices and condiments. Spectrophotometric determination of extractable colour of ground paprika and its oleoresins.
- UNE 34852:1983 DETERMINATION OF THE ACID VALUE OF FAT FROM BUTTER. (REFERENCE METHOD).
- UNE 55086:1973 FATS. RECOGNITION OF THE SEEDS OIL IN OLIVE OIL. (FITELSON TEST).
Group Standards of the People's Republic of China, fat in peppers
- T/GZSX 009-2016 Determination of Capsaicin and Dihydrocapsaicin in capsicum and its products HPLC fluorescence method
- T/GZSX 008-2016 Determination of Capsaicin and Dihydrocapsaicin in edible oil by Liquid chromatography / mass spectrometry
- T/GDNB 10-2020 Determination of Crude Fat in Microencapsulated Fat Powder
- T/SDFA 032-2023 Determination of Capsicum Oleoresin in Mixed Feed Additives by High Performance Liquid Chromatography
- T/SDFA 024-2023 Determination of Capsanthin in Mixed Feed Additives Spectrophotometric Method
Hebei Provincial Standard of the People's Republic of China, fat in peppers
Professional Standard - Public Safety Standards, fat in peppers
- GA/T 1652-2019 Liquid chromatography-mass spectrometry for the detection of natural capsaicin, dihydrocapsaicin, and synthetic capsaicin in vegetable oils and fats for forensic science
Professional Standard - Agriculture, fat in peppers
- NY/T 3109-2017 Determination of Capsaicin in Vegetable Oil - Immunoassay
- NY/T 1502-2007 Determination of total capsaicinoid in the biopesticide
- KJ 201801 Colloidal gold immunochromatographic method for rapid detection of Sudan red Ⅰ in pepper products
- NY/T 1797-2009 Method for determination of free fatty acids content in rapeseed-Titrimetric method
General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, fat in peppers
- GB/T 30389-2013 Chillies and chilli oleoresins.Determination of total capsaicinoid content.Spectrophotometric methods
- GB/T 30388-2013 Chillies and chilli oleoresins.Determination of total capsaicinoid content.Method using HPLC
- GB/T 5009.6-2003 Determination of fat in foods
- GB/T 14772-2008 Determination of crude fat in foods
- GB/T 6433-2006 Determination of crude fat in feeds
- GB/T 22223-2008 Determination of total fat,saturated fat, and unsaturated fat in foods.Hydrolytic extraction-gas chromatography
- GB/T 21514-2008 Determination of the content of fatty acids in feeds
- GB/T 14772-1993 Method for determination of crude fat content in foods
- GB/T 15674-2009 Determination of crude fat in edible mushroom
- GB/T 14489.3-1993 Method for determination of free fatty acids content of oils in oilseeds
Association Francaise de Normalisation, fat in peppers
- NF V32-070-1*NF ISO 7543-1:1995 Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 1 : spectrometric method.
- NF ISO 7543-1:1995 Piments et leurs oléorésines - Détermination de la teneur en capsaicinoïdes totaux - Partie 1 : méthode par spectrométrie.
- NF ISO 17780:2015 Corps gras d'origines animale et végétale - Détermination des hydrocarbures aliphatiques en corps gras d'origines végétale
- NF EN ISO 6800:1998 Corps gras d'origines animale et végétale - Détermination de la composition des acides gras en position 2 dans les triglycérides
- NF EN ISO 15301:2001 Corps gras d'origines animale et végétale - Détermination de la teneur en sédiment dans des corps gras bruts - Méthode par centrifugation
- NF T60-270*NF EN ISO 19219:2004 Animal and vegetable fats and oils - Determination of visible foots in crude fats and oils
- NF T60-284*NF ISO 17780:2015 Animal and vegetable fats and oils - Determination of aliphatic hydrocarbons in vegetable oils
- NF EN ISO 19219:2004 Corps gras d'origines animale et végétale - Détermination de la teneur en sédiments visibles dans des graisses et huiles brutes
- NF T60-265*NF EN ISO 15301:2001 Animal and vegetable fats and oils - Determination of sediment in crude fats and oils - Centrifuge method
- NF T60-264:2002 Animal and vegetable fats and oils - Determination of the content of trans fatty acid isomers of vegetable fats and oils - Gas chromatographic method.
- NF V57-001:1994 Fasts and oils. Methods to be used for analysis of margarines, medium-fat margarines, half-fat butters and mixed and/or low fat content products.
- NF T60-240:1983 ANIMAL AND VEGETABLE FATS AND OILS. DETERMINATION OF CONTENT OF SYNTHETIC POLYMERS SOLUBLE IN TETRACHLOROETHYLENE.
- NF M07-167*NF EN 17057:2018 Automotive fuels and fat o？l saturated monoglycerides content in Fatty Acid methyl Esters (FAME) - Method by GC-FID
- NF V32-176*NF EN ISO 7541:2020 Spices and condiments - Spectrophotometric determination of the extractable colour in paprika
- NF ISO 28198:2019 Corps gras d'origine végétale - Détermination des matières insolubles dans le toluène
British Standards Institution (BSI), fat in peppers
- BS 4585-18:1996 Methods of test for spices and condiments - Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method)
- BS 4585-12:1983 Methods of test for spices and condiments. Determination of piperine content of pepper
- BS EN ISO 19219:2003 Animal and vegetable fats and oils. Determination of visible foots in crude fats and oils
- BS EN ISO 19219:2002 Animal and vegetable fats and oils - Determination of visible foots in crude fats and oils
- BS ISO 17780:2015 Animal and vegetable fats and oils. Determination of aliphatic hydrocarbons in vegetable oils
- 18/30360287 DC BS EN 17250. Foodstuffs. Determination of ochratoxin A in paprika, chilli, black & white pepper, nutmeg, spice mix, liquorice, cocoa and cocoa products by immunoaffinity column clean-up and high performance liquid chromatography with fluorescence d...
- BS EN ISO 15301:2001 Animal and vegetable fats and oils. Determination of sediment in crude fats and oils. Centrifuge method
- BS 684-0.1:1995 Methods of analysis of fats and fatty oils. General introduction - General procedures and list of determinations in BS 684
- BS 734C:1962 Measurement of the density of milk using a hydrometer - Percentage of total solids and non-fatty solids in milk corresponding to given fat content and observed density fat content range 2-6 per cent (with fat in the liquid state)
- BS 684 Sec.2.8:1977 Methods of analysis of fats and fatty oils. Other methods. Determination of total neutral oil
- BS 684-0.1:1996 Methods of analysis of fats and fatty oils - General introduction - General procedures and list of determinations in BS 684
- BS 684-1.1:2000 Methods of analysis of fats and fatty oils - Physical methods - Determination of litre weight in air
- BS 684-2.8:1977 Methods of analysis of fats and fatty oils - Other methods - Determination of total neutral oil
American Society for Testing and Materials (ASTM), fat in peppers
- ASTM E1396-90(2004) Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
- ASTM E1396-90(1997)e2 Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
- ASTM E1396-90(2011) Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
- ASTM D5560-95(2011) Standard Test Method for Determination of Neutral Fatty Matter Contained in Fats and Oils
- ASTM D5560-95(2018) Standard Test Method for Determination of Neutral Fatty Matter Contained in Fats and Oils
- ASTM D5560-95(2006) Standard Test Method for Determination of Neutral Fatty Matter Contained in Fats and Oils
- ASTM D5560-95 Standard Test Method for Determination of Neutral Fatty Matter Contained in Fats and Oils
- ASTM D5560-95(2001) Standard Test Method for Determination of Neutral Fatty Matter Contained in Fats and Oils
- ASTM D5555-95(2001) Standard Test Method for Determination of Free Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils Used in Fat Liquors and Stuffing Compounds
- ASTM D5555-95(2017) Standard Test Method for Determination of Free Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils Used in Fat Liquors and Stuffing Compounds
- ASTM D5565-95(2006) Standard Test Method for Determination of the Solidification Point of Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils
- ASTM D5557-95(2017) Standard Test Method for Determination of Insoluble Impurities Contained in Fats and Oils Used in Fat Liquors and Stuffing Compounds
- ASTM D5555-95(2006) Standard Test Method for Determination of Free Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils Used in Fat Liquors and Stuffing Compounds
- ASTM D5555-95 Standard Test Method for Determination of Free Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils Used in Fat Liquors and Stuffing Compounds
- ASTM D5555-95(2011) Standard Test Method for Determination of Free Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils Used in Fat Liquors and Stuffing Compounds
- ASTM D5556-95(2001) Standard Test Method for Determination of the Moisture and Other Volatile Matter Contained in Fats and Oils Used in Fat Liquors and Softening Compounds
- ASTM D5556-95(2006) Standard Test Method for Determination of the Moisture and Other Volatile Matter Contained in Fats and Oils Used in Fat Liquors and Softening Compounds
- ASTM D5556-95 Standard Test Method for Determination of the Moisture and Other Volatile Matter Contained in Fats and Oils Used in Fat Liquors and Softening Compounds
- ASTM D5556-95(2011) Standard Test Method for Determination of the Moisture and Other Volatile Matter Contained in Fats and Oils Used in Fat Liquors and Softening Compounds
- ASTM D5556-95(2001)e1 Standard Test Method for Determination of the Moisture and Other Volatile Matter Contained in Fats and Oils Used in Fat Liquors and Softening Compounds
- ASTM D5557-95 Standard Test Method for Determination of Insoluble Impurities Contained in Fats and Oils Used in Fat Liquors and Stuffing Compounds
- ASTM D5557-95(2001) Standard Test Method for Determination of Insoluble Impurities Contained in Fats and Oils Used in Fat Liquors and Stuffing Compounds
- ASTM D5557-95(2011) Standard Test Method for Determination of Insoluble Impurities Contained in Fats and Oils Used in Fat Liquors and Stuffing Compounds
- ASTM D5557-95(2006) Standard Test Method for Determination of Insoluble Impurities Contained in Fats and Oils Used in Fat Liquors and Stuffing Compounds
- ASTM D5565-95(2001) Standard Test Method for Determination of the Solidification Point of Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils
- ASTM D5565-95 Standard Test Method for Determination of the Solidification Point of Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils
- ASTM D5565-95(2011) Standard Test Method for Determination of the Solidification Point of Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils
ZA-SANS, fat in peppers
BE-NBN, fat in peppers
(U.S.) Ford Automotive Standards, fat in peppers
NL-NEN, fat in peppers
- NEN 3168-1969 Butyrometric determination of fat content of dried milk
- NEN 6803-1992 Dried miik - Separation of fatty constituents from a sample
AR-IRAM, fat in peppers
TN-INNORPI, fat in peppers
Indonesia Standards, fat in peppers
RO-ASRO, fat in peppers
- STAS 145/28-1978 VEGETAL OILS AND FATS Determination of oxidized fatty acids nonsoluble in petroleum ether
- STAS 145/27-1978 VEGETAL OILS AND FATS Determination of composition in fatty acids by chromatography in gas phase
PL-PKN, fat in peppers
- PN C04288-04-1987 Technical fats Methods of testing Determination of fatty matter content
- PN C04288-15-1987 Technical fats Methods ot' testing Determination of nickel Spectrophotometric method
- PN A88021-1971 Hard confec?ion products Determina?ion of fa?
Professional Standard - Commodity Inspection, fat in peppers
- SN/T 4059-2014 Determination of magnetic metal particles in paprika condiment for export
IE-NSAI, fat in peppers
- I.S.66-1955 DETERMINATION OF THE PERCENTAGE OF FAT IN MILK
- I.S.68-1955 DETERMINATION OF THE PERCENTAGE OF FAT IN CREAM
- I.S.69-1955 DETERMINATION OF THE PERCENTAGE OF FAT IN CHEESE
ES-AENOR, fat in peppers
CO-ICONTEC, fat in peppers
RU-GOST R, fat in peppers
- GOST R 51483-1999 Vegetable oils and animal fats. Determination by gaz chromatography of constituent contents of methyl esters of total fatty acid content
- GOST 31664-2012 Vegetable oils and animal fats. Method for determination of the composition of fatty acids in the position 2 of the triglyceride molecules
Association of Official Analytical Chemists (AOAC), fat in peppers
IL-SII, fat in peppers
商业部, fat in peppers
European Committee for Standardization (CEN), fat in peppers
- EN ISO 19219:2003 Animal and vegetable fats and oils - Determination of visible foots in crude fats and oils ISO 19219:2002
- EN ISO 6800:1997 Animal and Vegetable Fats and Oils - Determination of the Composition of Fatty Acids in the 2-Position of the Triglycerides Molecules Supersedes BISO 6800:1997
- EN ISO 15301:2001/AC:2007 Animal and vegetable fats and oils - Determination of sediment in crude fats and oils - Centrifuge method (ISO 15301:2001/Cor 1:2007)
IX-EU/EC, fat in peppers
- (EU) No 2015-1137 Revision (EC) No 1881/2006 of the maximum limit for ochratoxin A in spices of the genus Capsicum
- 76/621/EEC-1976 Council Directive Relating to the Fixing of the Maximum Level of Erucic Acid in Oils and Fats Intended as Such for Human Consumption and in Foodstuffs Containing Added Oils or Fats
AT-ON, fat in peppers
未注明发布机构, fat in peppers
- BS 684-2.8:1977(2009) Methods of analysis of Fats and fatty oils — Part 2 : Other methods — Section 2.8 : Determination of total neutral oil
Guizhou Provincial Food Standard of the People's Republic of China, fat in peppers
- DBS52/ 069-2022 Determination of epoxy soybean oil in food safety local standard oil chili food
IN-BIS, fat in peppers
UNKNOWN, fat in peppers
CEN - European Committee for Standardization, fat in peppers
- PREN 17250-2018 Foodstuffs - Determination of ochratoxin A in paprika@ chilli@ black & white pepper@ nutmeg@ spice mix@ liquorice@ cocoa and cocoa products by immunoaffinity column clean-up and high performance liquid chromatography with fluorescence detection
Korean Agency for Technology and Standards (KATS), fat in peppers
- KS H ISO 19219:2003 Animal and vegetable fats and oils-Determination of visible foots in crude fats and oils
SE-SIS, fat in peppers
Lithuanian Standards Office , fat in peppers
- LST 1984-2006 Foodstuffs - Determination of preservatives content in fatty foods
国家市场监督管理总局、中国国家标准化管理委员会, fat in peppers
- GB/T 40348-2021 Determination of capsaicinoid in plant derived products—Liquid chromatography-tandem mass spectrometry