UNI EN ISO 7540 : 2010
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION
13-09-2022
01-01-2010
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Specifications
5 Test methods
6 Contaminants
7 Hygienic requirements
8 Packaging, marking or labelling
Annex A (normative) - Determination of moisture content
Annex B (informative) - Recommendations relating to
storage and transport conditions
Annex C (informative) - Selected list of common names
for Capsicum annuum L. in different languages
Bibliography
Describes the requirements for ground paprika.
| DocumentType |
Standard
|
| PublisherName |
Ente Nazionale Italiano di Unificazione (UNI)
|
| Status |
Superseded
|
| SupersededBy |
| 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 |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
| ISO 948:1980 | Spices and condiments — Sampling |
| ISO 7542:1984 | Ground (powdered) paprika (Capsicum annuum Linnaeus) Microscopical examination |
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