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Standard [CURRENT] 2018-02

DIN EN 12014-2:2018-02

Foodstuffs - Determination of nitrate and/or nitrite content - Part 2: HPLC/IC method for the determination of nitrate content of vegetables and vegetable products; German version EN 12014-2:2017

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Standard [CURRENT] 1998-08

DIN EN 12014-7:1998-08

Foodstuffs - Determination of nitrate and/or nitrite content - Part 7: Continuous flow method for the determination of nitrate content of vegetables and vegetable products after cadmium reduction; German version EN 12014-7:1998

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Standard [CURRENT] 2004-03

DIN EN 14177:2004-03

Foodstuffs - Determination of patulin in clear and cloudy apple juice and puree - HPLC method with liquid/liquid partition clean-up; German version EN 14177:2003

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Standard [CURRENT] 2006-08

DIN EN 15055:2006-08

Non fatty foods - Determination of chlormequat and mepiquat - LC-MS/MS method; German version EN 15055:2006

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Standard [CURRENT] 2010-05

DIN EN 15829:2010-05

Foodstuffs - Determination of ochratoxin A in currants, raisins, sultanas, mixed dried fruit and dried figs - HPLC method with immunoaffinity column cleanup and fluorescence detection; German version EN 15829:2010

Mycotoxins are very harmful secondary metabolites produced by mold. Foodstuffs which are grown, harvested or stored under wet conditions can be attacked by mold the metabolites of which will then ...

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Standard [CURRENT] 2010-12

DIN EN 15890:2010-12

Foodstuffs - Determination of patulin in fruit juice and fruit based purée for infants and young children - HPLC method with liquid/liquid partition cleanup and solid phase extraction and UV detection; German version EN 15890:2010

Patulin is produced by the mold species Penicillium, Aspergillus, Byssochlamis and Paecilomyces variotii and is detected in pomaceous fruit which has started to go bad. It has a hemorrhagic effect ...

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Standard [CURRENT] 2015-06

DIN EN 16618:2015-06

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

This European Standard specifies a method for the determination of acrylamide in bakery ware such as bread, toasted bread, crisp bread, butter cookies, and biscuits, as well as potato products ...

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Standard [CURRENT] 2011-09

DIN EN ISO 16050:2011-09

Foodstuffs - Determination of aflatoxin B₁, and the total content of aflatoxins B₁, B₂, G₁ and G₂ in cereals, nuts and derived products - High performance liquid chromatographic method (ISO 16050:2003); German version EN ISO 16050:2011

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Technical rule [CURRENT] 2017-09

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

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

This Technical Specification specifies a method for the determination of acrylamide in cereal-based products, potato-based products and coffee by gas-chromatography mass spectrometry (GC-MS). The ...

Procedure : Pre-Standard

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