enzymatic tyrosol

enzymatic tyrosol, Total:115 items.

The international standard classification for "enzymatic tyrosol" includes: Sugar and sugar products , Cheese , Laboratory medicine , General methods of tests and analysis for food products .

The Chinese standard classification for "enzymatic tyrosol" includes: Sugar refining , Sanitation in general , Food sanitation , Medical laboratory equipment , Basic standards and general methods .

Group Standards of the People's Republic of China

T/GDCA 006-2021 Cosmetic ingredients-Tyrosinase activity inhibition test method (in vitro)
T/SHRH 015-2018 Cosmetics -Tyrosinase Activity Inhibition Test Method
T/GZHPSPSA 005-2021 Hydrolyzed casein peptide powder (enzymatic casein peptide powder)
T/AHPCA 050-2023 Cosmetic whitening efficacy testing method (tyrosinase activity test method)

中华全国供销合作总社

GH/T 1315-2020 Determination of casein in honey—Enzyme-linked immunosorbent assay method

未注明发布机构

DIN EN ISO 9233-2 E:2012-12 Determination of enzyme content in cheese, cheese rinds and processed cheeses - Part 2: High performance liquid chromatography method in cheese, cheese rinds and processed cheeses (draft)
DIN ISO 5545 E:2020-06 Rennet caseins and caseinates - Determination of ash (Reference method)
DIN EN ISO 9233-2 E:2018-01 Determination of enzyme content in cheese, cheese rinds and processed cheeses - Part 2: High performance liquid chromatography method in cheese, cheese rinds and processed cheeses (draft)
DIN EN ISO 9233-1 E:2018-01 Determination of enzyme content in cheese, cheese rinds and processed cheeses - Part 1: Molecular absorption spectrometry for cheese rinds (draft)
DIN EN ISO 9233-1 E:2012-12 Determination of enzyme content in cheese, cheese rinds and processed cheeses - Part 1: Molecular absorption spectrometry for cheese rinds (draft)

Shanghai Provincial Standard of the People's Republic of China

DB31/T 138-7-1994 Total Cholesterol Determination Kit for Clinical Chemistry (Cholesterol Esterase-Cholesterol Oxidase-Peroxidase Endpoint Colorimetric Method)

Professional Standard - Hygiene

WS/T 120-1999 Guidelines for enzymatic measurements of blood serum total cholesterol

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

GB/T 22031-2008 Determination of added citrate content in cheese and rpocessed cheese products―Enzyme-chlorimetric method

Professional Standard - Medicine

YY/T 1206-2013 Total cholesterol kit(COD-PAP method)

国家市场监督管理总局、中国国家标准化管理委员会

GB/T 37077-2018 Determination of cholesterol in eggs-Enzymatic method

国家能源局

NB/T 13005-2016 Cellulase evaluation methods for biofuel ethanol preparation

Jiangsu Provincial Standard of the People's Republic of China

DB32/T 1823-2011 Determination of Total Cholesterol Content in Poultry Eggs by Enzyme Colorimetric Method

Hunan Provincial Standard of the People's Republic of China

DB43/T 789-2013 Determination of olaquindox in feed by ELISA

Association Francaise de Normalisation

NF V04-384:1985 Rennet caseins and caseinates. Determination of ash (reference method).
XP ISO/TS 2963:2006 Cheeses and processed cheeses - Determination of citric acid content - Enzymatic method
XP V04-285*XP ISO/TS 2963:2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
NF ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
NF V04-280-2:2013 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: high-performance liquid chromatographic method for cheese, cheese rind and processed cheese
NF V04-285:1997 Cheese and processed cheese products. Determination fo citric acid content. Enzymatic method.
NF V04-280-1:2008 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1 : molecular absorption spectrometric method for cheese rind.
NF V04-280-1:2013 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: molecular absorption spectrometric method for cheese rind
NF ISO 23942:2023 Determination of the hydroxytyrosol and tyrosol content in extra virgin olive oils - Reverse-phase high-performance liquid chromatography (RP-HPLC) method
NF T60-282*NF EN ISO 11702:2016 Animal and vegetable fats and oils - Enzymatic determination of total sterols content
NF EN ISO 11702:2016 Fats of animal and plant origin - Enzymatic determination of total sterol content

German Institute for Standardization

DIN 10452:1983 Determination of ash of rennet caseins and caseinates; reference method
DIN ISO 5545:2020-12 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008)
DIN ISO 5545:2020 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008)
DIN 10325:1986 Determination of the citric acid content of processed cheese; enzymic method
DIN 10762:2021-03 Analysis of honey - Determination of ethanol content - Enzymatic method
DIN EN ISO 9233-2:2018 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2018); German version EN ISO 9233-2:2018
DIN EN ISO 9233-2:2013 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese (ISO 9233-2:2007 including Amd 1:2012); German version EN ISO 9233-2:2013

International Dairy Federation (IDF)

IDF/RM 34-2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
IDF/RM 82-2004 Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder - Detection of phosphatase activity

Korean Agency for Technology and Standards (KATS)

KS H ISO TS 2963-2007(2012) Cheese and processed cheese products－Determination of citric acid content－Enzymatic method
KS H ISO TS 2963-2007(2021) Cheese and processed cheese products－Determination of citric acid content－Enzymatic method
KS H ISO TS 2963-2021 Cheese and processed cheese products－Determination of citric acid content－Enzymatic method
KS H ISO TS 2963:2007 Cheese and processed cheese products－Determination of citric acid content－Enzymatic method
KS H ISO 5545-2006(2016) Rennet caseins and caseinates－Determination of ash(Reference method)
KS H ISO 5545:2021 Rennet caseins and caseinates —Determination of ash(Reference method)
KS H ISO 9233:2006 Cheese and cheese rind－Determination of natamycin content－Method by molecular absorption spectrometry and by high-performance liquid chromatography

International Organization for Standardization (ISO)

ISO/TS 2963:2006 | IDF/RM 34:2006 Cheese and processed cheese products — Determination of citric acid content — Enzymatic method
ISO 5545:1978 Rennet caseins and caseinates; Determination of ash (Reference method)
ISO 2963:1997 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
ISO/TS 2963:2006|IDF/RM 34:2006 Enzymatic method for determination of citric acid content in cheese and melted cheese products
ISO/TS 2963:2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
ISO 5545:2008 | IDF 90:2008 Rennet caseins and caseinates — Determination of ash (Reference method)
ISO 9233-2:2007|IDF 140-2:2007 Determination of enzyme content in cheese, cheese rinds and processed cheeses High performance liquid chromatography method in cheeses, cheese rinds and processed cheeses
ISO 9233-1:2007|IDF 140-1:2007 Determination of enzyme content in cheese, cheese rinds and processed cheeses - Part 1: Molecular absorption spectrometry of cheese rinds
ISO 9233-1:2007 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind
ISO/TS 23942:2020 Determination of hydroxytyrosol and tyrosol content in extra virgin olive oils — Reverse phase high performance liquid chromatography (RP-HPLC)
ISO 9233-1:2018 Cheese, cheese rind and processed cheese - Determination of natamycin content- Part 1:Molecular absorption spectrometric method for cheese rind
ISO 9233-2:2007/Amd 1:2012 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese; Amendment 1
ISO 23942:2022 Determination of hydroxytyrosol and tyrosol content in extra virgin olive oils — Reverse phase high performance liquid chromatography (RP-HPLC) method
ISO 9233:1991 Cheese and cheese rind; determination of natamycin content; method by molecular absorption spectrometry and by high-performance liquid chromatography
ISO 9233-1:2007/Amd 1:2012 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind; Amendment 1
ISO 3356:1975 Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder; Determination of phosphatase activity (Reference method)
ISO/TS 6090:2004|IDF/RM 082:2004 Testing of phosphatase activity in milk and milk powder, buttermilk and buttermilk powder, whey and whey powder
ISO/TS 6090:2004 Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder - Detection of phosphatase activity
ISO/TS 6090:2004 | IDF/RM 82: 2004 Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder — Detection of phosphatase activity
ISO/TS 6090:2004|IDF/RM 82:2004 Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder — Detection of phosphatase activity

GSO

OS GSO ISO/TS 2963:2010 Cheese and processed cheese products- Determination of citric acid content- Enzymatic method
GSO ISO/TS 2963:2010 Cheese and processed cheese products- Determination of citric acid content- Enzymatic method
GSO ISO 5545:2015 Rennet caseins and caseinates -- Determination of ash (Reference method)
GSO ISO 11702:2015 Animal and vegetable fats and oils -- Enzymatic determination of total sterols content
BH GSO ISO 11702:2017 Animal and vegetable fats and oils -- Enzymatic determination of total sterols content
BH GSO ISO 27105:2022 Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography

British Standards Institution (BSI)

BS EN ISO 9233-2:2013 Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
BS EN ISO 9233-2:2008 Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
DD ISO/TS 2963:2006 Cheese and processed cheese products. Determination of citric acid content. Enzymatic method
BS EN ISO 9233-1:2013 Cheese, cheese rind and processed cheese. Determination of natamycin content. Molecular absorption spectrometric method for cheese rind
BS ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
BS DD ISO/TS 2963:2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
BS 6248-3:1982 Caseins and caseinates - Method for determination of ash of rennet caseins and caseinates (reference method)
BS ISO 9233-2:2007+A1:2012 Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
BS ISO 9233-2+A1:2008 Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
BS ISO 9233-1:2007+A1:2012 Cheese, cheese rind and processed cheese. Determination of natamycin content. Molecular absorption spectrometric method for cheese rind
19/30393126 DC BS ISO 23942. Determination of hydroxytyrosol and tyrosol content in extra virgin olive oils. HPLC method
BS ISO 23942:2022 Determination of hydroxytyrosol and tyrosol content in extra virgin olive oils. Reverse phase high performance liquid chromatography (RP-HPLC) method
22/30450230 DC BS ISO 23942. Determination of hydroxytyrosol and tyrosol content in extra virgin olive oils. Reverse phase high performance liquid chromatography (RP-HPLC) method
DD ISO/TS 6090:2004 Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder. Detection of phosphatase activity
BS EN ISO 11816-2:2024 Milk and milk products. Determination of alkaline phosphatase activity - Fluorimetric method for cheese

AT-ON

ONORM DIN 10452-1993 Determination of ash of rennet caseins and caseinates - Reference method
ONORM DIN 10325-1993 Determination of the citric acid content of processed cheese - Enzymic method

KR-KS

KS H ISO 5545-2021 Rennet caseins and caseinates —Determination of ash(Reference method)

RU-GOST R

GOST R 51463-1999 Rennet caseins and caseinates. Method for determination of ASH content
GOST 32249-2013 Juice products. Determination of ethanol by enzymatic method

IN-BIS

IS 11962-1987 Method for determination of ash content in chymosin casein and caseinate (reference method)

SCC

BS 1416:1948 Methods for the sampling and analysis of rennet casein
BS 1416:1962 Methods for the sampling and analysis of rennet casein
BS 1416:1953 Methods for the sampling and analysis of rennet casein
AS N60C2:1970 Colour standards for untreated rennet casein
BS DD ISO/TS 6090:2004 Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder. Detection of phosphatase activity
BS PD ISO/TS 23942:2020 Determination of hydroxytyrosol and tyrosol content in extra virgin olive oils. Reverse phase high performance liquid chromatography (RP-HPLC)
UNE 34878:1986 PASTEURIZED STABILIZED CHEESE. DETERMINATION OF THE PHOSPHATASE ACTIVITY. REFERENCE METHOD.
DIN 10762 E:2020 Draft Document - Analysis of honey - Determination of ethanol content - Enzymatic method
AS 2300.10.3 SUPP 2:1991 Caseins, caseinates and coprecipitates - Assessment of colour of caseins, Part 10.3: Colour standards for untreated rennet casein (Supplement to AS 2300.10.3-1991)

NL-NEN

NEN 3791-1986 Quarg (fresh cheese) - Detection of phosphatase activity
NEN 3777-1981 Cheese - Physical and chemical test methods - Detection of the type of rennet used in Dutch cheeses
NEN 3769-1981 Cheese - Physical and chemical test methods - Enzymatic determination of the lactose content

European Committee for Standardization (CEN)

EN ISO 9233-2:2013 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
EN ISO 9233-1:2018 Cheese@ cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind
EN ISO 9233-1:2013 Cheese, cheese rind and processed cheese - Determination of natamycin content - Part 1: Molecular absorption spectrometric method for cheese rind

CEN - European Committee for Standardization

EN ISO 9233-2:2018 Cheese@ cheese rind and processed cheese - Determination of natamycin content - Part 2: High-performance liquid chromatographic method for cheese@ cheese rind and processed cheese

Lithuanian Standards Office

LST ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008, identical)

YU-JUS

JUS E.L8.006-1980 Determiriation ofethanol by enzymatic method (UV-test)

AENOR

UNE 34832:1986 MILK AND MILK POWDER, BUTTERMILK AND BUTTERMILK POWDER, WHEY AND WHEY POWER. DETERMINATION OF PHOSPHATASE ACTIVITY. ROUTINE METHOD.

ES-AENOR

UNE 34-878-1986 Pasteurized stabilized cheese. Determination of phosphatase activity. Reference method

ES-UNE

UNE-EN ISO 11702:2016 Animal and vegetable fats and oils - Enzymatic determination of total sterols content (ISO 11702:2016)

PL-PKN

PN A86230-1968 Milk and dairy products Rennet manner fermented cheeses

Danish Standards Foundation

DS/EN ISO 11702:2010 Animal and vegetable fats and oils - Enzymatic determination of total sterols content

Others: enzymatic tyrosol