67 TOIDUAINETE TEHNOLOOGIA

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Uued standardid

CEN/TS 15633-2:2013
Hind 13,92 EUR
Foodstuffs - Detection of food allergens by immunological methods - Part 2: Quantitative determination of hazelnut with an enzyme immunoassay using monoclonal antibodies and bicinchoninic acid-protein detection
This Technical Specification specifies an enzyme linked immunsorbent assay (ELISA) method for the determination of hazelnut from food samples. In the ELISA the antibodies bind to hazelnut proteins from the food sample. The result of the ELISA is given in mg hazelnut/kg (ppm) because the calibrators consist of an extract of whole hazelnut. Matrices like cereals, ice cream, cookies, chocolate, sausage, cottage cheese, yogurt and salad dressing were validated by spiking experiments with a carboxymethylcellulose-suspension containing hazelnut paste [2]. The monoclonal antibodies, raised against the whole aqueous extract of hazelnut, detect proteins with approximate molecular weights of 14 kDa, 18 kDa, and 42 kDa. The antibodies detect the major thermostable allergen Cor a9 (11S storage protein). Both antibodies were evaluated by western blots with partially purified hazelnut extracts and purified allergenic proteins. The ELISA test method is commercially available1). The performance has been validated by an in house validation performed by the manufacturer. All parameters of interest are indicated. In addition, the ELISA was successfully validated by a collaborative study in order to determine the interlaboratory reproducibility. This ring trial was organised by the working group established by the Federal Office of Consumer Protection and Food Safety (BVL) for the execution of § 64 of the German Food and Feed Code (LFGB) for the determination of hazelnut content in dark chocolate. Fourteen German laboratories participated in this collaborative study.

ISO 5530-1:2013
Hind 95,95 EUR
Wheat flour -- Physical characteristics of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph


ISO 21570:2005/Amd 1:2013
Hind 13,23 EUR
Foodstuffs — Methods of analysis for the detection of genetically modified organisms and derived products — Quantitative nucleic acid based methods AMENDMENT 1


ISO 24276:2006/Amd 1:2013
Hind 13,23 EUR
Foodstuffs — Methods of analysis for the detection of genetically modified organisms and derived products — General requirements and definitions AMENDMENT 1


ISO 21569:2005/Amd 1:2013
Hind 162,12 EUR
Foodstuffs — Methods of analysis for the detection of genetically modified organisms and derived products — Qualitative nucleic acid based methods AMENDMENT 1


EVS-EN ISO 21569:2005/A1:2013
Hind 22,15 EUR
Foodstuffs - Methods of analysis for the detection of genetically modified organisms and derived products - Qualitative nucleic acid based methods - Amendment 1 (ISO 21569:2005/Amd 1:2013)
This International Standard describes the procedure to qualitatively detect genetically modified organisms (GMOs) and derived products by analysing the nucleic acids extracted from the sample under study. The main focus is on polymerase chain reaction (PCR) based amplification methods.

Asendatud või tühistatud standardid

ISO 5530-1:1997
Wheat flour -- Physical characteristics of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph

Keel: Inglise

ISO/TS 21098:2005
Foodstuffs -- Nucleic acid based methods of analysis of genetically modified organisms and derived products -- Information to be supplied and procedure for the addition of methods to ISO 21569, ISO 21570 or ISO 21571

Keel: Inglise

Kavandite arvamusküsitlus

prEN 13805
Tähtaeg 30.06.2013
Toiduained. Raskemetallide määramine. Rõhuall mineraliseerimine
This European Standard specifies a method for the pressure digestion of foodstuffs intended for the determination of trace elements. This method has been collaboratively tested in combination with atomic absorption (flame, furnace, hydride, cold-vapour) techniques and ICP-MS. Other techniques such as e.g. ICPOES, voltammetry or atomic fluorescence can be used in combination with this standard.
Keel: Inglise

prEN ISO 12228-1
Tähtaeg 30.06.2013
Animal and vegetable fats and oils - Determination of individual and total sterols content by gas chromatography - Part 1: Animal and vegetable fats and oils (ISO/DIS 12228-1:2013)
This International Standard specifies a procedure for the gas chromatographic determination of the content and composition of sterols in animal and vegetable fats and oils. However, for the determination of the contents and composition of sterols in olive and olive pomace oils, Part 2 of this standard shall be used.
Keel: Inglise

EN ISO 5555:2002/prA1
Tähtaeg 30.06.2013
Loomsed ja taimsed rasvad ja õlid. Proovivõtmine - Muudatus 1
See rahvusvaheline standard kirjeldab meetoteid, kuidas võtta proove töötlemata või töödeldud loomsetest ja taimsetest rasvadest ja õlidest (edaspidi: rasvad), olenemata nende päritolust ja sellest, kas nad on vedelad või tahked. Ühtlasi kirjeldab standard selles toimingus kasutatavaid seadmeid.
Keel: Inglise

prEN ISO 8968-1
Tähtaeg 30.06.2013
Piim. Lämmastikusisalduse määramine. Osa 1: Kjeldahli meetod
This International Standard specifies a method for the determination of the nitrogen content and crude protein calculation of milk and milk products by the Kjeldahl principle, using traditional and block digestion methods. The methods here specified are applicable to liquid, cow (whole, partially skimmed or skimmed milk), goat and sheep whole milk, hard, semi hard and processed cheese, dried milk, milk based infant formulae, milk protein concentrates, whey protein concentrates, caseins and caseinates, excluding those containing ammonium caseinate. NOTE Inaccurate crude protein results will be obtained if non milk sources of nitrogen are present in the products here specified.
Keel: Inglise

prEN ISO 6647-1
Tähtaeg 30.06.2013
Rice - Determination of amylose content - Part 1: Reference method (ISO/DIS 6647-1:2013)
This part of ISO 6647 specifies a reference method for determining calibration values for standards that will be used to make a standard curve for the quantification of amylose content in milled, non parboiled rice in the range of amylose content from 0 % - 30 %.
Keel: Inglise

prEN ISO 6647-2
Tähtaeg 30.06.2013
Rice - Determination of amylose content - Part 2: Routine methods (ISO/DIS 6647-2:2013)
This part of ISO 6647 specifies a simplified routine method for the determination of the amylose content of milled, non parboiled rice in the range from 1 % - 30 %. Rice samples for which the amylose content has been determined by the reference method- Size Exclusion Chromatography (SEC) are used as standards to generate the calibration curve. Note The use of standards calibrated by SEC is an approach to determining the true amylose content and decreases the conversion errors of the present standard [1].
Keel: Inglise