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Número de resultados: 176

UNE-EN 16618:2015  UNE

Estado: Vigente / 2021-03-21

Análisis de los productos alimenticios. Determinación de acrilamida en alimentos mediante cromatografía en fase líquida acoplada con espectrometría de masas (LC-ESI-MS-MS).

CTN 34/SC 4 ANÁLISIS DE LOS PRODUCTOS ALIMENTICIOS. MÉTODOS HORIZONTALES

UNE-EN 16620:2015  UNE

Estado: Vigente / 2021-03-21

Análisis de productos alimenticios. Determinación de furano en café y productos de café por cromatografía en fase gaseosa de espacio de cabeza acoplada con espectrometría de masas (HS GC-MS).

CTN 34/SC 4 ANÁLISIS DE LOS PRODUCTOS ALIMENTICIOS. MÉTODOS HORIZONTALES

UNE-CEN/TS 17083:2017  UNE

Estado: Vigente / 2021-03-21

Productos alimenticios. Determinación de la acrilamida en alimentos y café por cromatografía de gases-espectrometría de masas (GC-MS) (Ratificada por la Asociación Española de Normalización en julio de 2017.)

CTN 34/SC 4 ANÁLISIS DE LOS PRODUCTOS ALIMENTICIOS. MÉTODOS HORIZONTALES

UNE-EN ISO 18862:2020  UNE

Estado: Vigente / 2020-12-02

Café y productos de café. Determinación de acrilamida. Métodos utilizando HPLC-MS/MS y GC-MS tras derivatización. (ISO 18862:2016).

CTN 34/SC 4 ANÁLISIS DE LOS PRODUCTOS ALIMENTICIOS. MÉTODOS HORIZONTALES

UNE-EN 14132:2009  UNE

Estado: Vigente / 2020-10-28

Productos alimenticios. Determinación de ocratoxina A en cebada y café tostado. Método por HPLC con purificación en columna de inmunoafinidad.

CTN 34/SC 4 ANÁLISIS DE LOS PRODUCTOS ALIMENTICIOS. MÉTODOS HORIZONTALES

UNE 34100:2017  UNE

Estado: Vigente / 2017-09-13

Productos alimenticios. Determinación del contenido de 16-O-metilcafestol en café tostado. Método por HPLC.

CTN 34 PRODUCTOS ALIMENTARIOS

ISO 18862:2016  ISO

Estado: Published / 2016-07-11

Coffee and coffee products — Determination of acrylamide — Methods using HPLC-MS/MS and GC-MS after derivatization

ISO 24114:2011  ISO

Estado: Published / 2011-03-18

Instant coffee — Criteria for authenticity

ISO 1446:2001/Amd 1:2011  ISO

Estado: Published / 2011-02-11

Green coffee — Determination of water content — Basic reference method — Amendment 1

ISO 8455:2011  ISO

Estado: Published / 2011-02-03

Green coffee — Guidelines for storage and transport

ISO 20481:2008  ISO

Estado: Published / 2008-04-22

Coffee and coffee products — Determination of the caffeine content using high performance liquid chromatography (HPLC) — Reference method

ISO 4149:2005  ISO

Estado: Published / 2005-03-16

Green coffee — Olfactory and visual examination and determination of foreign matter and defects

ISO 10470:2004  ISO

Estado: Published / 2004-09-03

Green coffee — Defect reference chart

ISO 6673:2003  ISO

Estado: Published / 2003-08-22

Green coffee — Determination of loss in mass at 105 degrees C

ISO 6670:2002  ISO

Estado: Published / 2002-07-18

Instant coffee — Sampling method for bulk units with liners

ISO 1446:2001  ISO

Estado: Published / 2001-12-20

Green coffee — Determination of water content — Basic reference method

ISO 6669:1995  ISO

Estado: Published / 1995-09-14

Green and roasted coffee — Determination of free-flow bulk density of whole beans (Routine method)

ISO 11292:1995  ISO

Estado: Published / 1995-06-08

Instant coffee — Determination of free and total carbohydrate contents — Method using high-performance anion-exchange chromatography

ISO 11294:1994  ISO

Estado: Published / 1994-09-29

Roasted ground coffee — Determination of moisture content — Method by determination of loss in mass at 103 degrees C (Routine method)

ISO 11817:1994  ISO

Estado: Published / 1994-09-22

Roasted ground coffee — Determination of moisture content — Karl Fischer method (Reference method)

ISO 8460:1987  ISO

Estado: Published / 1987-05-14

Instant coffee — Determination of free-flow and compacted bulk densities

ISO 6667:1985  ISO

Estado: Published / 1985-10-31

Green coffee — Determination of proportion of insect-damaged beans

ISO 3726:1983  ISO

Estado: Published / 1983-05-01

Instant coffee — Determination of loss in mass at 70 degrees C under reduced pressure

ISO 4072:1982  ISO

Estado: Published / 1982-12-01

Green coffee in bags — Sampling

ISO/DIS 23134  ISO

Estado: Draft (Enquiry) / 2021-09-09

Coffee and coffee products — Determination of particle size of ground roasted coffee — Horizontal sieving motion method-using circular brushes

ISO 22994:2021  ISO

Estado: Published / 2021-03-29

Coffee extracts — Determination of the dry matter content of coffee extracts — Sea sand method of liquid or pasty coffee extracts

ISO 18794:2018  ISO

Estado: Published / 2018-01-03

Coffee — Sensory analysis — Vocabulary

ISO 8455:2011/Amd 1:2015  ISO

Estado: Published / 2015-04-08

Green coffee — Guidelines for storage and transport — Amendment 1

ISO 24115:2012  ISO

Estado: Published / 2012-05-21

Green coffee — Procedure for calibration of moisture meters — Routine method

ISO 4150:2011  ISO

Estado: Published / 2011-11-15

Green coffee or raw coffee — Size analysis — Manual and machine sieving

ISO 20938:2008  ISO

Estado: Published / 2008-11-20

Instant coffee — Determination of moisture content — Karl Fischer method (Reference method)

ISO 6668:2008  ISO

Estado: Published / 2008-05-26

Green coffee — Preparation of samples for use in sensory analysis

ISO 3509:2005  ISO

Estado: Published / 2005-11-25

Coffee and coffee products — Vocabulary

ISO 9116:2004  ISO

Estado: Published / 2004-11-23

Green coffee — Guidelines on methods of specification

DIN EN ISO 18862:2019-12  DIN

Estado: Active / 2019-12

Coffee and coffee products - Determination of acrylamide - Methods using HPLC-MS/MS and GC-MS after derivatization (ISO 18862:2016); German version EN ISO 18862:2019

DIN EN 14132:2009-09  DIN

Estado: Active / 2019-09

Foodstuffs - Determination of ochratoxin A in barley and roasted coffee - HPLC method with immunoaffinity column clean-up; German version EN 14132:2009

DIN 10772-1:2009-06  DIN

Estado: Active / 2019-06

Analysis of coffee and coffee products - Karl Fischer method for the determination of water content - Part 1: Reference method for roasted coffee

DIN CEN/TS 17083:2017-09;DIN SPEC 10808:2017-09  DIN

Estado: Active / 2017-09

Foodstuffs - Determination of acrylamide in food and coffee by gas chromatography-mass spectrometry (GC-MS); German version CEN/TS 17083:2017

DIN ISO 6673:2007-03  DIN

Estado: Active / 2017-03

Green coffee - Determination of loss in mass at 105 °C (ISO 6673:2003)

DIN 10764-4:2007-03  DIN

Estado: Active / 2017-03

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 10765:2016-07  DIN

Estado: Active / 2016-07

Analysis of coffee and coffee products - Determination of particle size of ground roasted coffee - Air-jet sieving method

DIN 10764-3:2016-07  DIN

Estado: Active / 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 10775:2016-07  DIN

Estado: Active / 2016-07

Analysis of coffee and coffee products - Determination of water-soluble extract - Method for roasted coffee

DIN 10776-2:2016-07  DIN

Estado: Active / 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  DIN

Estado: Active / 2016-07

Analysis of coffee and coffee products - Determination of pH and acid content - Part 1: Method for roasted coffee

DIN 10767:2015-08  DIN

Estado: Active / 2015-08

Analysis of coffee and coffee products - Determination of chlorogenic acids content in roasted coffee and soluble coffee - HPLC method

DIN EN 16618:2015-06  DIN

Estado: Active / 2015-06

Food analysis - Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS); German version EN 16618:2015

DIN EN 16620:2015-06  DIN

Estado: Active / 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 10772-2:2005-05  DIN

Estado: Active / 2015-05

Analysis of coffee and coffee products - Karl Fischer method for the determination of water content - Part 2: Reference method for soluble coffee

DIN 10764-2:2014-02  DIN

Estado: Active / 2014-02

Analysis of coffee and coffee products - Determination of loss in mass of soluble coffee - Part 2: Method using vacuum oven (routine method)

Número de resultados: 176

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