iTeh StandardsiTeh Standards
EURUSD
Your shopping cart is empty.
CEN

EN 12014-1:1997

(Main)

Foodstuffs - Determination of nitrate and/or nitrite content - Part 1: General considerations

Foodstuffs - Determination of nitrate and/or nitrite content - Part 1: General considerations

This European Standard provides a summary of each scope and principle and describes general considerations for the applicability of the following parts of EN 12014.

Lebensmittel - Bestimmung des Nitrat- und/oder Nitritgehaltes - Teil 1: Allgemeines

Dieser Teil von prEN 12014:1995 listet die Anwendungsbereiche und Prinzipien der anderen Teile auf und gibt somit allgemeine Hinweise zur Anwendbarkeit der folgenden Teile dieser Reihe.

Produits alimentaires - Détermination de la teneur en nitrates et/ou en nitrites - Partie 1: Considérations générales

La présente partie du projet de norme européenne prEN 12014:1995 donne un résumé de chaque domaine d'application et principe et, par conséquent, décrit les considérations générales pour l'applicabilité des parties suivantes de cette série.

Živila - Določevanje vsebnosti nitratov in/ali nitritov - 1. del: Splošna navodila

General Information

Status
Published
Publication Date
22-Apr-1997
ICS
67.040 - Food products in general
Technical Committee
CEN/TC 275 - Food analysis - Horizontal methods
Drafting Committee
CEN/TC 275/WG 7 - Nitrate, nitrite
Current Stage
9093 - Decision to confirm - Review Enquiry
Completion Date
28-Oct-2020
Ref Project
SIST EN 12014-1:1999 - Foodstuffs - Determination of nitrate and/or nitrite content - Part 1: General considerations

Relations

Amended By
EN 12014-1:1997/A1:1999 - Foodstuffs - Determination of nitrate and/or nitrite content - Part 1: General considerations
Effective Date
22-Dec-2008

Buy Standard

EN 12014-1:1999EN 12014-1:1999
PreviousNext
Standard
EN 12014-1:1999
English language
4 pages
sale 10% off
Preview
sale 10% off
Preview
e-Library read for
1 day

Standards Content (Sample)

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Lebensmittel - Bestimmung des Nitrat- und/oder Nitritgehaltes - Teil 1: AllgemeinesProduits alimentaires - Détermination de la teneur en nitrates et/ou en nitrites - Partie 1: Considérations généralesFoodstuffs - Determination of nitrate and/or nitrite content - Part 1: Gene
...

Questions, Comments and Discussion

Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.

This May Also Interest You

CEN
EN 12822:2014(Main)
Foodstuffs - Determination of vitamin E by high performance liquid chromatography - Measurement of α-, β-, γ- and δ-tocopherol
SIST EN 12822:2014

This European Standard specifies a method for the determination of vitamin E in foods by high performance liquid chromatography (HPLC). The determination of vitamin E content is carried out by measurement of α-, β , γ- and δ-tocopherol. This method has been validated in two interlaboratory studies. The first study was for the analysis of α-tocopherol in margarine and milk powder ranging from 9,89 mg/100 g to 24,09 mg/100 g. The second study was for the analysis of α-, β-, γ- and δ-tocopherol in milk powder and of α-, and β-tocopherol in oat powder ranging from 0,057 mg/100 g (β-tocopherol) to 10,2 mg/100 g (α-tocopherol).
NOTE   The vitamin E activity can be calculated from the tocopherol content assuming appropriate factors as given in [1], [2], [3] and [4].

  • Standard
    20 pages
    English language
    sale 10% off
    e-Library read for
    1 day
CEN
EN 12823-1:2014(Main)
Foodstuffs - Determination of vitamin A by high performance liquid chromatography - Part 1: Measurement of all-E-retinol and 13-Z-retinol
SIST EN 12823-1:2014

This European Standard specifies a method for the determination of vitamin A in foodstuffs by high performance liquid chromatography (HPLC). This method has been validated in an interlaboratory study with samples of margarine and milk powder with all-E-retinol levels ranging from 653 µg/100 g to 729 µg/100 g and with 13-Z-retinol levels ranging from 30 µg/100 g to 39 µg/100 g. The determination of vitamin A content is carried out by the measurement of all-E-retinol, 13-Z-retinol and β-carotene. This part covers the measurement of all-E-retinol and 13-Z-retinol.
The extract obtained after saponification in this method can be used for the determination of β-carotene, as described in EN 12823 2:2000 Foodstuffs - Determination of vitamin A by high performance liquid chromatography - Part 2: Measurements of β-carotene. In this case, the saponification temperature should preferably not exceed 80 °C in order to prevent isomerisation and oxidation of β-carotene.

  • Standard
    16 pages
    English language
    sale 10% off
    e-Library read for
    1 day
CEN
EN 1785:2003(Main)
Foodstuffs - Detection of irradiated food containing fat - Gas chromatographic/mass spectrometric analysis of 2-alkylcyclobutanones
SIST EN 1785:2003

This draft European Standard specifies a method for identification of irradia- tion treatment of food containig fat. It is based on the mass spectrometric (MS)detection of radiation-induced 2-alkylcyclobutanones after gas chromatographic (GC) separation 1 to 3. The method has been successfully tested in interlabora- tory tests on raw chicken, pork, and liquid whole egg, 4 to 6.

  • Standard
    16 pages
    English language
    sale 10% off
    e-Library read for
    1 day
CEN
EN 12823-2:2000(Main)
Foodstuffs - Determination of vitamin A by high performance liquid chromatography - Part 2: Measurements of Beta-carotene
SIST EN 12823-2:2000

This European Standard specifies a method for the determination of total- beta-carotene in foodstuffs by high performance liquid chromatography (HPLC).

  • Standard
    13 pages
    English language
    sale 10% off
    e-Library read for
    1 day
CEN
EN 12396-2:1998(Main)
Non-fatty foods - Determination of dithiocarbamate and thiuram disulfide residues - Part 2: Gas chromatographic method
SIST EN 12396-2:1999

This European standard specifies a gas chromatographic method for the determination of residues of dithiocarbamates and thiuram disulfides, which release carbondisulfide under the described conditions (e.g. mancozeb, maneb, propineb, thiram, zineb). It is applicable to such compounds in and on fruits and some vegetables but also in and on cereals and other foodstuffs of plant origin. Only the quantification of the whole group is possible using this method not the identification of individual compounds.

  • Standard
    12 pages
    English language
    sale 10% off
    e-Library read for
    1 day
CEN
EN 12396-1:1998(Main)
Non-fatty foods - Determination of dithiocarbamate and thiuram disulfide residues - Part 1: Spectrometric method
SIST EN 12396-1:1999

This European Standard specifies a spectrometric method for the determination of residues of dithiocarbamates and thiuram disulfides, which release carbon disulfide under the described conditions (e.g. mancozeb, maneb, propineb, thiram, zineb). It is applicable to such compounds in and on fruits and many vegetables  and also in and on cereals and other foodstuffs of plant origin. Only the quantification of the whole group is possible using this method but not the identification of individual compounds.

  • Standard
    12 pages
    English language
    sale 10% off
    e-Library read for
    1 day
CEN
EN 1988-1:1998(Main)
Foodstuffs - Determination of sulfite - Part 1: Optimized Monier-Williams method
SIST EN 1988-1:1999

This European Standard specifies a distillation method for the determination of the sulfite content, expressed as sulfur dioxide, in foodstuffs, in which the content of sulfite is at least 10 mg/kg. The method is applicable in the presence of other volatile sulfur compounds. It is not applicable to cabbage, dried garlic, dried onions, ginger, leeks and soy proteins. It has been shown that the analysis of isolated soy protein leads to false positive results.

  • Standard
    9 pages
    English language
    sale 10% off
    e-Library read for
    1 day
CEN
EN 1988-2:1998(Main)
Foodstuffs - Determination of sulfite - Part 2: Enzymatic method
SIST EN 1988-2:1999

This European Standard specifies an enzymatic method for the determination of the sulfite content, expressed as sulfur dioxide, in foodstuffs. Other sulfur-containing substances such as sulfate, sulfide or thiosulfate do not interfere with the determination. Carbonyl-sulfite complexes react as free sulfites. Isothiocyanates occuring in, e.g. mustard interfere with the determination. The method is not applicable to cabbages, dried garlic, dried onions, ginger, leeks and soy protein.

  • Standard
    10 pages
    English language
    sale 10% off
    e-Library read for
    1 day
CEN
EN 1528-4:1996(Main)
Fatty food - Determination of pesticides and polychlorinated biphenyls (PCBs) - Part 4: Determination, confirmatory tests, miscellaneous
SIST EN 1528-4:1998

This part of prEN 1528:1994 specifies some recommended techniques for the determination of pesticides and PCBs in fatty foodstuffs, confirmation of results and an additional clean-up procedure.

  • Standard
    13 pages
    English language
    sale 10% off
    e-Library read for
    1 day
CEN
EN 1528-2:1996(Main)
Fatty food - Determination of pesticides and polychlorinated biphenyls (PCBs) - Part 2: Extraction of fat, pesticides and PCBs, and determination of fat content
SIST EN 1528-2:1998

This part of prEN 1528 specifies a range of analytical procedures for extractingthe fat portion containing the pesticide and PCB residues from different groups of fat-containing foodstuffs.

  • Standard
    10 pages
    English language
    sale 10% off
    e-Library read for
    1 day