Livsmedelsteknik

prEN ISO 21415-2 - Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means (ISO/DIS 21415-2:2025)
Ämnesområden: Spannmål, baljväxter samt produkter därav
Kommittébeteckning: SIS/TK 435/AG 04 (Spannmål)
Källa: CEN
Svarsdatum: den 6 okt 2025
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This part of ISO 21415 specifies a method for determining the content of wet gluten and the gluten index for wheat flours (Triticum aestivum L. and Triticum durum Desf.) by mechanical means. This method is directly applicable to flours. It also applies to common and durum wheat after grinding, if their particular size distribution meets the specification given in Table B.1.

prEN 18218-1 - Food authenticity - Non-targeted testing methods - Part 1: General considerations and definitions
Ämnesområden: Livsmedelsteknik (Ordlistor); Livsmedelstekniska processer
Kommittébeteckning: SIS/TK 998 (Standardiseringsarbete utan svenskt deltagande)
Källa: CEN
Svarsdatum: den 14 okt 2025
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This document provides a common language covering NTTM in food authentication. It provides: - definitions of terms involved in the development and validation of NTTM; - a general structure and guidelines for development of NTTM; - general considerations for the validation of NTTM. NOTE “Food and feed” is implied whenever the term “food” is used in this document.