Proelemene content

Proelemene content, Total:52 items.

The international standard classification for "Proelemene content" includes: Spices and condiments .

The Chinese standard classification for "Proelemene content" includes: Grease and oil processing and products .

Hubei Provincial Standard of the People's Republic of China

DB42/T 1179-2016 Quality Grading of Peaches Peaches Seeds in Chinese Medicinal Materials

LY/T 1546-1999 Method for determination of fatty acid composition in olive oil and olive pomace oil
LY/T 1545-1999 Determination of soap content in olive oil and olive pomace oil

DIN EN ISO 12872 E:2022-04 Determination of 2-glycerol monopalmitate content in olive oil and olive pomace oil (draft)

NF V32-078:1982 SPICES AND CONDIMENTS. BLACK PEPPER AND WHITE PEPPER,WHOLE OR GROUND. DETERMINATION OF PIPERINE CONTENT. SPECTROPHOTOMETRIC METHOD.
NF V32-078:2000 Black pepper and white pepper (Piper nigrum L.), whole or ground - Determination of alcaloids (expressed as piperine) - Spectrometric method.
NF T60-873*NF EN ISO 12873:2014 Olive oils and olive-pomace oils - Determination of wax content by capillary gas chromatography
NF T60-872*NF EN ISO 12872:2014 Olive oils and olive-pomace oils - Determination of the 2-glyceryl monopalmitate content
NF EN ISO 12872:2022 Olive oils and olive pomace oils - Determination of the 2-glyceryl monopalmitate content
NF EN ISO 12873:2014 Olive oils and olive pomace oils - Determination of the wax content by gas chromatography on a capillary column
NF T60-871:2010 Olive oils and olive-pomace oils - Determination of aliphatic alcohols content by capillary gas chromatography.
NF V32-079:1990 Spices and condiments. Whole or ground pepper and pepper oleoresin. Determination of piperine content by high performance liquid chromatography.

BS 4585-12:1983 Methods of test for spices and condiments. Determination of piperine content of pepper
BS EN ISO 12873:2014 Olive oils and olive-pomace oils. Determination of wax content by capillary gas chromatography
BS EN ISO 12872:2022 Olive oils and olive-pomace oils. Determination of the 2-glyceryl monopalmitate content
BS ISO 12872:2010 Olive oils and olive-pomace oils - Determination of the 2-glyceryl monopalmitate content
BS ISO 12873:2010 Olive oils and olive-pomace oils - Determination of wax content by capillary gas chromatography
BS EN ISO 12872:2014 Olive oils and olive-pomace oils. Determination of the 2-glyceryl monopalmitate content
BS ISO 12871:2010 Olive oils and olive-pomace oils - Determination of aliphatic alcohols content by capillary gas chromatography

UNE 55030:1961 DETERMINATION OF THE CONTENT IN TOTAL FAT OF OLIVES.
UNE 55039:1958 DETERMINATION OF SOAP CONTENT IN OLIVE OIL.
UNE-ISO 5564:2010 Black pepper and white pepper, whole or ground. Determination of ipiperine content. Spetrophotometric method.

AENOR UNE 51204:1984 PETROLEUM DISTILLATES. DETERMINATION OF OLEFINIC AND AROMATIC HYDROCARBONS CONTENT
DANSK DS/ISO 12872:2022 Olive oils and olive-pomace oils – Determination of the 2-glyceryl monopalmitate content
DANSK DS/EN ISO 12873:2014 Olive oils and olive-pomace oils - Determination of wax content by capillary gas chromatography
DANSK DS/EN ISO 12872:2014 Olive oils and olive-pomace oils – Determination of the 2-glyceryl monopalmitate content
NS-EN ISO 12872:2022 Olive oils and olive-pomace oils - Determination of the 2-glyceryl monopalmitate content (ISO 12872:2022)
NS-EN ISO 12872:2014 Olive oils and olive-pomace oils - Determination of the 2-glyceryl monopalmitate content (ISO 12872:2010)

DIN 10235:1999 Pepper an pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography (HPLC)
DIN EN ISO 12872:2022-12 Olive oils and olive-pomace oils - Determination of the 2-glyceryl monopalmitate content (ISO 12872:2022); German version EN ISO 12872:2022
DIN 10235:1999-09 Pepper an pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography (HPLC)
DIN EN ISO 12873:2014-07 Olive oils and olive-pomace oils - Determination of wax content by capillary gas chromatography (ISO 12873:2010); German version EN ISO 12873:2014

GSO ISO 12873:2015 Olive oils and olive-pomace oils -- Determination of wax content by capillary gas chromatography
BH GSO ISO 12872:2017 Olive oils and olive-pomace oils -- Determination of the 2-glyceryl monopalmitate content
GSO ISO 5564:1997 BLACK PEPPER AND WHITE PEPPER, WHOLE OR GROUND - DETERMINATION OF PIPERINE CONTENT – SPECTROPHOTOMETRIC METHOD
BH GSO ISO 12873:2017 Olive oils and olive-pomace oils -- Determination of wax content by capillary gas chromatography
OS GSO ISO 12873:2015 Olive oils and olive-pomace oils -- Determination of wax content by capillary gas chromatography
OS GSO ISO 5564:1997 BLACK PEPPER AND WHITE PEPPER, WHOLE OR GROUND - DETERMINATION OF PIPERINE CONTENT – SPECTROPHOTOMETRIC METHOD
GSO ISO 12872:2015 Olive oils and olive-pomace oils -- Determination of the 2-glyceryl monopalmitate content
GSO ISO 12871:2015 Olive oils and olive-pomace oils -- Determination of aliphatic alcohols content by capillary gas chromatography

EN ISO 12873:2014 Olive oils and olive-pomace oils - Determination of wax content by capillary gas chromatography (ISO 12873:2010)

ISO 11027:1993 Pepper an pepper oleoresins; determination of piperine content; method using high-performance liquid chromatography
ISO 12873:2010 Olive oils and olive-pomace oils - Determination of wax content by capillary gas chromatography
ISO 12872:2022 Olive oils and olive-pomace oils — Determination of the 2-glyceryl monopalmitate content
ISO 5564:1982 Black pepper and white pepper, whole or ground; Determination of piperine content; Spectrophotometric method
ISO 12872:2010 Olive oils and olive-pomace oils - Determination of the 2-glyceryl monopalmitate content
ISO 12871:2010 Olive oils and olive-pomace oils - Determination of aliphatic alcohols content by capillary gas chromatography

GOST R 51443-1999 Fruit and vegetable juices. Method for determination of total carotinoid content and content of individual carotinoid fractions
GOST ISO 7358-2015 Essential oils of bergamot, lemon, citron and lime, fully and partially reduced in bergapten. Determination of bergapten content by high-pressure liquid chromatography (HPLC)

NP EN 12136-2000 Fruit and vegetable juices Determination of total carotenoid content and individual carotenoid fractions