Livsmedelsteknik

Ämnesområden: Kaffe och kaffesubstitut
Kommittébeteckning: SIS/TK 435/AG 05 (Livsmedelsanalyser)
Källa: CEN
Svarsdatum: den 25 okt 2024
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This document specifies methods for the determination of acrylamide in coffee and coffee products by extraction with water, clean-up by solid-phase extraction and determination by HPLC-MS/MS and GC-MS. It was validated in a method validation study on roasted coffee, soluble coffee, coffee substitutes and coffee products with ranges from 53 μg/kg to 612,1 μg/kg.

Ämnesområden: Livsmedelstillsatser
Kommittébeteckning: SIS/TK 435/AG 05 (Livsmedelsanalyser)
Källa: ISO
Svarsdatum: den 5 dec 2024
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This document specifies characteristics of fresh and dry baker’s yeast, particularly those relating to general product properties, application performance, physical and chemical properties, microbiology, and nutritional value information. This document is primarily intended for use by the baking industry, but is also aimed at laboratory and food testers