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Analysis of spices and condiments - Determination of total ash and acid-insoluble ash

Standard [CURRENT] 1996-01

DIN 10223:1996-01

Analysis of spices and condiments - Determination of total ash and acid-insoluble ash

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Standard [CURRENT] 2003-02

Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powdered chillies and chillie oleoresins - Method using high performance liquid chromatography (HPLC)

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Pepper an pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography (HPLC)

Standard [CURRENT] 1999-09

DIN 10235:1999-09

Pepper an pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography (HPLC)

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Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying

Standard [CURRENT] 2001-12

DIN 10236:2001-12

Analysis of spices and condiments - Determination of loss in mass of capsicum and allium species and of dried vegetables by vacuum oven drying

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Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking; German version EN 13188:2000

Standard [CURRENT] 2000-11

DIN EN 13188:2000-11

Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking; German version EN 13188:2000

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Corrigenda to DIN EN 13188:2000-11 (EN 13188:2000/AC:2002)

Standard [CURRENT] 2002-11

DIN EN 13188 Berichtigung 1:2002-11

Corrigenda to DIN EN 13188:2000-11 (EN 13188:2000/AC:2002)

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Acetic acid food grade - Product made from materials of non-agricultural origin - Definitions, requirements, marking; German version EN 13189:2000

Standard [CURRENT] 2000-11

DIN EN 13189:2000-11

Acetic acid food grade - Product made from materials of non-agricultural origin - Definitions, requirements, marking; German version EN 13189:2000

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Corrigenda to DIN EN 13189:2000-11(EN 13189:2000/AC:2002)

Standard [CURRENT] 2002-11

DIN EN 13189 Berichtigung 1:2002-11

Corrigenda to DIN EN 13189:2000-11(EN 13189:2000/AC:2002)

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Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: ²H-NMR analysis of acetic acid; German version EN 16466-1:2024

Standard [CURRENT] 2025-02

DIN EN 16466-1:2025-02

Food authenticity - Isotopic analysis of acetic acid and water in vinegar - Part 1: ²H-NMR analysis of acetic acid; German version EN 16466-1:2024

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Vinegar - Isotopic analysis of acetic acid and water - Part 2: ¹³C-IRMS analysis of acetic acid; German version EN 16466-2:2013

Standard [CURRENT] 2013-03

DIN EN 16466-2:2013-03

Vinegar - Isotopic analysis of acetic acid and water - Part 2: ¹³C-IRMS analysis of acetic acid; German version EN 16466-2:2013

The European Standards EN 16466-1 to 3 are been based on an international collaborative study of the three analyses published in Analytica Chimica Acta 649 (2009) 98-105, and organised under the ...

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