DIN EN ISO 7540:2010-05
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION
Hardcopy , PDF
03-11-2020
English
01-01-2010
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Vorwort
Einleitung
1 Anwendungsbereich
2 Normative Verweisungen
3 Begriffe
4 Anforderungen
4.1 Beschreibung
4.2 Geschmack und Geruch
4.3 Vorkommen von Insekten, Schimmelpilzen usw
4.4 Fremdkörper
4.5 Verfälschungsmittel
4.6 Qualitätskategorien
5 Prüfverfahren
6 Kontaminanten
7 Hygienische Anforderungen
8 Verpackung, Kennzeichnung oder Beschilderung
8.1 Verpackung
8.2 Kennzeichnung
Anhang A (normativ) Bestimmung des Feuchtigkeitsgehalts
Anhang B (informativ) Empfehlungen für Lager- und
Transportbedingungen
Anhang C (informativ) Auswahl aus der Liste allgemeiner
Bezeichnungen für Capsicum annuum L. in
verschiedenen Sprachen
Literaturhinweise
Diese Norm legt die Anforderungen für gemahlenen Paprika fest sowie ein Verfahren zur Bestimmung des Feuchtigkeitsgehalts von gemahlenem Paprika, Empfehlungen bezüglich der Bedingungen von Lagerung und Transport und eine Liste der Begriffe, die in verschiedenen Ländern für Paprika (Capsicum annuum L.) verwendet werden.
| DocumentType |
Standard
|
| Pages |
17
|
| PublisherName |
German Institute for Standardisation (Deutsches Institut für Normung)
|
| Status |
Superseded
|
| Standards | Relationship |
| EN ISO 7540:2010 | Identical |
| ISO 7540:2006 | Identical |
| ISO 1108:1992 | Spices and condiments — Determination of non-volatile ether extract |
| ISO 15161:2001 | Guidelines on the application of ISO 9001:2000 for the food and drink industry |
| ISO 22000:2005 | Food safety management systems Requirements for any organization in the food chain |
| ISO 930:1997 | Spices and condiments — Determination of acid-insoluble ash |
| ISO 7541:1989 | Ground (powdered) paprika Determination of total natural colouring matter content |
| ISO 972:1997 | Chillies and capsicums, whole or ground (powdered) — Specification |
| EN 14123:2007 | Foodstuffs - Determination of aflatoxin B1 and the sum of aflatoxin B1, B2, G1 and G2 in hazelnuts, peanuts, pistachios, figs, and paprika powder - High performance liquid chromatographic method with post-column derivatisation and immunoaffinity column cleanup |
| DIN EN ISO 7541:2010-05 | GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT |
| DIN 10223:1996-01 | ANALYSIS OF SPICES AND CONDIMENTS - DETERMINATION OF TOTAL ASH AND ACID-INSOLUBLE ASH |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
| DIN EN ISO 15161:2005-01 (Draft) | GUIDELINES ON THE APPLICATION OF ISO 9001:2000 FOR THE FOOD AND DRINK INDUSTRY |
| ISO 948:1980 | Spices and condiments — Sampling |
| DIN EN ISO 22000:2005-11 | FOOD SAFETY MANAGEMENT SYSTEMS - REQUIREMENTS FOR ANY ORGANIZATION IN THE FOOD CHAIN |
| ISO 7542:1984 | Ground (powdered) paprika (Capsicum annuum Linnaeus) Microscopical examination |
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