Compendium of Food Analysis Methods
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| Our new compendium of food analysis methods is packed with essential and practical information. Get an introduction to food testing. Access an extensive collection of food analysis methods following ISO, DIN and CEN norms.
Learn about different instrumental techniques, such as AAS, GC, HPLC, ICP, KF and TLC. In addition get insight into relevant, up to date, information from US, EU, and WHO food safety regulations. Learn More About |
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Regulated Instrumental Norm Methods
Discover a few of the standardized methods included in our compendium.
- pH measurement in meat and meat products - ISO 2917:1999
- pH determination in fruit and vegetables - ISO 1842:1991
- Chloride content in meat and meat products - ISO 1841-1:1996
- Fatty acid methyl esters (FAME) in oil samples - EN ISO 12966-2:2011 and EN ISO 12966-4:2015
- Determination of lead and cadmium in fish - EN 14084:2003
- Determination of deoxynivalenol (DON) - EN 15791:2009
- Determination of sodium content in meat - EN 15505:2008
- Water content determination in oil samples - DIN EN ISO 8534:2009
- Determination of trace elements - EN 13805:2002
- Determination of pesticides - EN 15662:2009
Instrumental Techniques used in Norm Methods
Select a topic to learn about different instrumental techniques used in food analysis according to international norms.
- Atomic spectroscopy (including AAS, GFAAS, ICP-OES and ICP-MS)
- pH
- Titration
- Karl Fischer titration
- Chromatography (Including GC, HPLC and TLC)
- Mass spectrometry (MS)
International Norm Organizations
Learn more about the main international organizations responsible for developing food testing standards.
- ISO (International Organization for Standardization)
- DIN (Deutsches Institut für Normung)
- CEN (European standards maintained by the European Committee for Standardization)
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