BS 7087-20:1995
Current
The latest, up-to-date edition.
Herbs and spices ready for food use Specification for dried parsley (cut, rubbed and ground)
Hardcopy , PDF
English
15-02-1995
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Committees responsible
Foreword
Specification
1. Scope
2. References
3. Definitions
4. Sampling
5. Physical properties
6. Chemical composition
7. Packing and storage
8. Marking
Annexes
A. (normative) Description of dried cut, rubbed and
ground parsley
B. (normative) Preparation of samples for chemical
tests
C. (informative) Additional information
Tables
1. Chemical composition of dried cut and rubbed parsley
2. Chemical composition of ground parsley
C.1 Levels of trace metals
List of references
Specifies requirements for dried, cut or rubbed parsley processed for food use. Coverage includes: definitions, physical properties, chemical composition, marking, and packing and storage. Also gives detailed tables and annexes.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 93/509417 DC (09/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This Part of BS 7087 specifies requirements for dried, cut or rubbed parsley processed for food use, and derived from the herbaceous plant of the Umbelliferae (Apiaceae) family of the species Petroselinum crispum (Miller) Lyman & A.W. Hill, synonyms: Petroselinum hortense, Petroselinum sativum (Hoffm.), formerly Apium petroselinum L. or subspecies thereof. This Part of BS 7087 also specifies requirements for ground parsley derived from parsley conforming to this standard. Additional information on further requirements that may be specified in purchase contracts is given in Annex C.
| BS 4585-2:1982 | Methods of test for spices and condiments Determination of moisture content (entrainment method) |
| BS 4540-1:1981 | Sampling of spices and condiments Methods of sampling |
| BS 4585-1:1983 | Methods of test for spices and condiments Determination of extraneous matter |
| BS 4585-9:1981 | Methods of test for spices and condiments Determination of acid-insoluble ash |
| BS 4585-3:1981 | Methods of test for spices and condiments Determination of total ash |
| BS 4585-15:1985 | Methods of test for spices and condiments Determination of volatile oil content |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
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