| Name |
Description |
Abstract |
Status |
Publication date |
Edition |
Number of pages |
Technical committee |
ICS |
| ISO 5532:1987 |
Durum wheat — Determination of proportion of non-wholly vitreous grains (Reference method) |
|
Withdrawn |
1987-10 |
Edition : 2 |
Number of pages : 2 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6322-1:1981 |
Storage of cereals and pulses — Part 1: General considerations in keeping cereals |
|
Withdrawn |
1981-05 |
Edition : 1 |
Number of pages : 8 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6322-1:1996 |
Storage of cereals and pulses — Part 1: General recommendations for the keeping of cereals |
Gives general guidance of keeping cereals. Other aspects of the storage of cereals and pulses are dealt with in ISO 6322-2 and ISAO 6322-3.
|
Published |
1996-11 |
Edition : 2 |
Number of pages : 20 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO/CD 6322-1 |
Storage of cereals and pulses — Part 1: General recommendations for the keeping of cereals |
|
Deleted |
|
Edition : 3 |
|
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6322-2:1981 |
Storage of cereals and pulses — Part 2: Essential requirements |
|
Withdrawn |
1981-06 |
Edition : 1 |
Number of pages : 6 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6322-2:2000 |
Storage of cereals and pulses — Part 2: Practical recommendations |
|
Published |
2000-02 |
Edition : 2 |
Number of pages : 9 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6322-3:1981 |
Storage of cereals and pulses — Part 3: Control of attack by vertebrate and invertebrate animals |
|
Withdrawn |
1981-07 |
Edition : 1 |
Number of pages : 6 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6322-3:1989 |
Storage of cereals and pulses — Part 3: Control of attack by pests |
Gives guidance in means of controlling attack by vertebrate and invertebrate pests. It shows onset of infestation, factors affecting insect and mite development, heating of grain caused by insects and mites, prevention and control of insect and mite infestation. An informative annex A gives limiting and optimum conditions for increase in populations of 23 insect and mite pests.
|
Published |
1989-06 |
Edition : 2 |
Number of pages : 6 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6540:1980 |
Maize — Determination of moisture content (on milled grains and on whole grains) |
A section one specifies the reference method. It consists in grinding of sample, if necessery, after pre-conditioning, if required, then drying of a test portion at a temperature between 130 and 133 C under conditions which enable a result to be obtained which is in agreement with that obtained by the absolute method ( prescribed in an annex). A section two specifies the routine method on whole grains. It consists in drying of whole grains for 38 h at a temperature between 130 and 133 C.
|
Withdrawn |
1980-11 |
Edition : 1 |
Number of pages : 11 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6540:2021 |
Maize — Determination of moisture content (on milled grains and on whole grains) |
This document specifies two methods:
- a reference method for the determination of the moisture content of maize grains and ground whole maize, groats, grits and maize flour, see Clause 4;
- a routine method for the evaluation of the moisture content of maize in whole grains, see Clause 5.
The latter is not suitable for use for experts' reports, or for calibration or checking of humidity meters, because of its significant bias to the reference method (see Table B.3).
|
Published |
2021-02 |
Edition : 2 |
Number of pages : 25 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6639-1:1986 |
Cereals and pulses — Determination of hidden insect infestation — Part 1: General principles |
Deals with sampling and methods of detremination. A table shows a summary of the principal characteristics of methods of determination, as referance method, carbon dioxide method, ninhydrin method, flotation method, X-ray method, acoustic method.
|
Published |
1986-12 |
Edition : 1 |
Number of pages : 2 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6639-2:1986 |
Cereals and pulses — Determination of hidden insect infestation — Part 2: Sampling |
Shows general principles, apparatus, sampling times and places, pre-sampling inspection and identification of lots, sampling of bilk grain, sampling of grain in bags, preparation of laboratory sample, and packing, labelling and dispatch of laboratory samples.
|
Published |
1986-12 |
Edition : 1 |
Number of pages : 4 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6639-3:1986 |
Cereals and pulses — Determination of hidden insect infestation — Part 3: Reference method |
The method consists in maintaining test samples at a controlled temperature and relative humidity such that the greatest possible proportion of the insects present in the sample when collected can develop to the adult stage, removing of insects that emerge from the grains, identification and counting, at close intervals, to enable the number initially present to be identified. An annex shows a suitable data record sheet.
|
Published |
1986-12 |
Edition : 1 |
Number of pages : 4 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6639-4:1987 |
Cereals and pulses — Determination of hidden insect infestation — Part 4: Rapid methods |
|
Published |
1987-02 |
Edition : 1 |
Number of pages : 17 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6644:1981 |
Cereals and milled cereal products — Automatic sampling by mechanical means |
The method applies to the assessment of quality of grains or of milled cereal products moving in bulk, intended for human consumption. It is not applicable to commodities in sachs or packages, to static bulks in wagons, ships, bulk tankers, silos or warehouses, nor does it apply to seed grain. It describes apparatus, location and time of sampling, taking increments, bulk sample, laboratory samples, size, packaging, labelling and dispatch of samples.
|
Withdrawn |
1981-06 |
Edition : 1 |
Number of pages : 5 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6644:2002 |
Flowing cereals and milled cereal products — Automatic sampling by mechanical means |
ISO 6644:2002 specifies requirements for the automatic sampling, by mechanical means, of cereals (as grain) or of milled cereal products moving in bulk, for assessment of their quality.
It is not applicable to commodities in sacks or in packages, to static bulks in wagons, ships, bulk tankers, silos or warehouses. It does not apply to seed grain.
|
Withdrawn |
2002-12 |
Edition : 2 |
Number of pages : 9 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6645:1981 |
Wheat flour — Determination of dry gluten |
The method consists in desiccating and weighing of a ball of wet gluten obtained under the conditions specified in ISO 5531. It may also be used to determine the water content of the wet gluten.
|
Withdrawn |
1981-02 |
Edition : 1 |
Number of pages : 2 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6646:1984 |
Rice — Determination of the yield of husked rice and milled rice |
|
Withdrawn |
1984-10 |
Edition : 1 |
Number of pages : 3 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6646:2000 |
Rice — Determination of the potential milling yield from paddy and from husked rice |
|
Withdrawn |
2000-02 |
Edition : 2 |
Number of pages : 10 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6646:2011 |
Rice — Determination of the potential milling yield from paddy and from husked rice |
ISO 6646:2011 specifies a laboratory method for the determination of the yield of husked rice obtained from paddy or parboiled paddy (Oryza sativa L.), and for the determination of the yield of milled head rice obtained from paddy or parboiled paddy, or from husked rice or husked parboiled rice.
ISO 6646:2011 is only applicable to abrasive milling equipment.
|
Published |
2011-07 |
Edition : 3 |
Number of pages : 10 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6647-1:2007 |
Rice — Determination of amylose content — Part 1: Reference method |
ISO 6647-1:2007 specifies a reference method for the determination of the amylose content of milled rice, non-parboiled. The method is applicable to rice with an amylose mass fraction higher than 5 %.
ISO 6647-1:2007 can also be used for husked rice, maize, millet and other cereals if the extension of this scope has been validated by the user.
|
Withdrawn |
2007-09 |
Edition : 1 |
Number of pages : 12 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6647-1:2015 |
Rice — Determination of amylose content — Part 1: Reference method |
ISO 6647-1:2015 specifies a reference method for determining calibration values for standards that will be used to make a standard curve for the quantification of amylose content in milled, non-parboiled rice in the range of amylose content from 0 % to 30 %.
|
Withdrawn |
2015-05 |
Edition : 2 |
Number of pages : 7 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6647-1:2020 |
Rice — Determination of amylose content — Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin |
This document specifies a reference method for the determination of the amylose content of milled rice, non-parboiled. The method is applicable to rice with an amylose mass fraction higher than 5 %.
This document can also be used for husked rice, maize, millet and other cereals if the extension of this scope has been validated by the user.
NOTE Amylose values determined with this document can be compared with PDO and PGI legislation.
|
Published |
2020-07 |
Edition : 3 |
Number of pages : 11 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6647-2:2007 |
Rice — Determination of amylose content — Part 2: Routine methods |
ISO 6647-2:2007 specifies two simplified routine methods for the determination of the amylose mass fraction of milled rice, non-parboiled. The main difference between the two methods is in the dispersion procedure: method A specifies hot, and method B cold, dispersion.
Both methods are applicable to rice with amylose mass fraction higher than 5 %.
|
Withdrawn |
2007-09 |
Edition : 1 |
Number of pages : 12 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6647-2:2015 |
Rice — Determination of amylose content — Part 2: Routine methods |
ISO 6647-2:2015 specifies a simplified routine method for the determination of the amylose content of milled, non-parboiled rice in the range from 1 % to 30 %. Rice samples for which the amylose content has been determined by the reference method size exclusion chromatography (SEC) are used as standards to generate the calibration curve.
|
Withdrawn |
2015-05 |
Edition : 2 |
Number of pages : 9 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6647-2:2020 |
Rice — Determination of amylose content — Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards |
This document specifies two simplified routine methods for the determination of the amylose mass fraction of milled rice, non-parboiled. The main difference between the two methods is the dispersion procedure: method A specifies hot dispersion, and method B specifies cold dispersion.
Both methods are applicable to rice with an amylose mass fraction higher than 5 %.
NOTE These methods describe simplified procedures for the preparation of samples, which are frequently used in routine laboratories. The methods use the same reagents as the reference method (see ISO 6647-1), but omit the defatting step. Rice samples where the amylose mass fraction has been determined by the reference method are used as standards.
|
Published |
2020-07 |
Edition : 3 |
Number of pages : 11 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6647:1987 |
Rice — Determination of amylose content |
|
Withdrawn |
1987-04 |
Edition : 1 |
Number of pages : 4 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6648:1985 |
Rice — Evaluation of cooking behaviour using a viscoelastograph |
|
Withdrawn |
1985-08 |
Edition : 1 |
Number of pages : 3 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6648:1993 |
Rice — Determination of viscoelastic properties at various stages of cooking — Method using a viscoelastograph |
|
Withdrawn |
1993-06 |
Edition : 2 |
Number of pages : 4 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 6820:1985 |
Wheat flour and rye flour — General guidance on the drafting of bread-making tests |
The guidance follows the standard layout widely used for methods of analysis and thus ensures that no element id left unconsidered by the user when elaborating or drafting a bread-making test. It provides information on the contents of the clauses, such as scope and field of application, principle, ingredients, apparatus, sampling, procedure, expression of results, test report.
|
Published |
1985-09 |
Edition : 1 |
Number of pages : 4 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7301:1988 |
Rice — Specification |
Definitons of relevant terms, then specification of general, organoleptic, health, physical and chemical characteristics;further description of sampling, of test methods, of packaging and marking. A normative annex specifies the determination of extraneous matter, broken kernels, defective kernels and other kinds of rice.
|
Withdrawn |
1988-10 |
Edition : 1 |
Number of pages : 12 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7301:2002 |
Rice — Specification |
|
Withdrawn |
2002-05 |
Edition : 2 |
Number of pages : 17 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7301:2011 |
Rice — Specification |
ISO 7301:2011 gives the minimum specifications for rice (Oryza sativa L.) which is subject to international trade. It is applicable to the following types: husked rice and milled rice, parboiled or not, intended for direct human consumption. It is neither applicable to other products derived from rice, nor to waxy rice (glutinous rice).
|
Withdrawn |
2011-03 |
Edition : 3 |
Number of pages : 19 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 2813:1978 |
Paints and varnishes — Measurement of specular gloss of non-metallic paint films at 20 degrees, 60 degrees and 85 degrees |
|
Withdrawn |
1978-06 |
Edition : 2 |
Number of pages : 7 |
Technical Committee |
87.040
Paints and varnishes
|
| ISO 7301:2021 |
Rice — Specification |
This document establishes the minimum specifications for rice (Oryza sativa L.) that is subject to international trade. It is applicable to husked rice and milled rice (aromatic and not aromatic), parboiled or not, intended for direct human consumption. It does not apply to other products derived from rice nor to waxy rice (glutinous rice).
|
Published |
2021-06 |
Edition : 4 |
Number of pages : 21 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7301:2021/CD Amd 1 |
Rice — Specification — Amendment 1 |
|
Under development |
|
Edition : 4 |
|
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7302:1982 |
Cereals and cereal products — Determination of total fat content |
The method consists in hydroyzing of a test portion by hydrochloric acid in the presence of ethanol and formic acid, after any grinding required, then extracting of the fat by hexane in a special flask, removing of the solvent and weighing the residue thus obtained.
|
Withdrawn |
1982-11 |
Edition : 1 |
Number of pages : 3 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7304-1:2016 |
Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method |
ISO 7304-1:2016 sets out a method for estimation by sensory analysis of the cooking quality of alimentary pasta. Estimation takes place through the evaluation of the following:
- firmness, by chewing;
- liveliness, by manual handling;
- starch release, by manual handling.
The method does not express a preference and only gives an estimate relating to the evaluation of the cooking of the pasta; it does not apply to small pasta shapes usually consumed in soups.
NOTE This method can be applied to all forms of alimentary pasta produced from durum wheat and to products made from common wheat or a mixture of common wheat and durum wheat as long as the appropriate national regulations allow these raw materials to be used in alimentary pasta.
ISO 7304-1:2016 has been specifically designed to establish the reference method with a view to the development, approval or monitoring of instrumental or practical methods of sensory analysis.
|
Published |
2016-03 |
Edition : 1 |
Number of pages : 9 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7304-2:2008 |
Alimentary pasta produced from durum wheat semolina — Estimation of cooking quality by sensory analysis — Part 2: Routine method |
ISO 7304-2:2008 specifies a method for assessing, by sensory analysis, the quality of cooked alimentary pasta in the form of spaghetti or macaroni (i.e. long, solid or short, hollow strands) produced from durum wheat semolina, expressed in terms of the starch release, liveliness and firmness characteristics (i.e. texture) of the pasta. It does not apply to pasta in the form of small strands usually consumed in soups.
The method may also be applied to alimentary pasta made from common wheat or a mixture of common wheat and durum wheat, as long as the appropriate national regulations allow these products to be used in alimentary pasta.
The method has been specifically developed to provide a procedure for the daily evaluation of pasta samples based on the use of reference samples obtained by sensory analysis.
The test result does not express a preference, but gives only an estimate of the cooking quality of the pasta after it has been cooked for the optimum cooking time.
|
Published |
2008-08 |
Edition : 1 |
Number of pages : 12 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7304:1985 |
Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis |
The method consists in determining of a minimum cooking time and calculation of two experimental cooking times for each sample. Sensory analysis of at most six samples presented in pairs to a panel of at least six qualified assessors. Classification and scoring of the samples according to their surface condition and firmness. An annex gives examples of arrangements for presentation of samples. An example of response form is given in an annex B. Reference photographs are shown in annexes C and D.
|
Withdrawn |
1985-04 |
Edition : 1 |
Number of pages : 10 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7305:1986 |
Milled cereal products — Determination of fat acidity |
|
Withdrawn |
1986-03 |
Edition : 1 |
Number of pages : 3 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7305:1998 |
Milled cereal products — Determination of fat acidity |
|
Withdrawn |
1998-07 |
Edition : 2 |
Number of pages : 7 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7305:2019 |
Milled cereal products — Determination of fat acidity |
This document specifies a method for the determination of the fat acidity of milled cereal products. It is applicable to flours and semolinas obtained from wheat and durum wheat, and to pasta.
NOTE This document appears to be applicable also to grains, flours and semolinas obtained from maize, and rye flour and oat flakes, but a further interlaboratory test is necessary before confirming this extension of the field of application.
|
Published |
2019-03 |
Edition : 3 |
Number of pages : 8 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7495:1990 |
Wheat flour — Determination of wet gluten content by mechanical means |
|
Withdrawn |
1990-07 |
Edition : 1 |
Number of pages : 5 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7970:1989 |
Wheat — Specification |
|
Withdrawn |
1989-06 |
Edition : 1 |
Number of pages : 9 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7970:2011 |
Wheat (Triticum aestivum L.) — Specification |
ISO 7970:2011 establishes minimum specifications for wheat (Triticum aestivum L.) intended for human consumption and which is the subject of international trade.
|
Withdrawn |
2011-11 |
Edition : 3 |
Number of pages : 12 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7970:2021 |
Wheat (Triticum aestivum L.) — Specification |
This document establishes minimum specifications for wheat (Triticum aestivum L.) grains intended for human consumption and which are the subject of international trade. It is also applicable to local wheat trade.
NOTE Wheat (Triticum aestivum L.) is also called "common wheat" in some regions.
|
Published |
2021-01 |
Edition : 4 |
Number of pages : 22 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7971-1:2003 |
Cereals — Determination of bulk density, called "mass per hectolitre" — Part 1: Reference method |
ISO 7971-1:2003 specifies the reference method for the determination of bulk density, called "mass per hectolitre", of cereals.
Several routine methods are used in different countries. A routine method for the determination of bulk density, called "mass per hectolitre" utilizing a 1 litre measuring container is given in ISO 7971-2.
|
Withdrawn |
2003-07 |
Edition : 1 |
Number of pages : 8 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7971-1:2009 |
Cereals — Determination of bulk density, called mass per hectolitre — Part 1: Reference method |
ISO 7971-1:2009 specifies the reference method for the determination of bulk density, called “mass per hectolitre”, of cereals as grain.
|
Published |
2009-08 |
Edition : 2 |
Number of pages : 8 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7971-2:1995 |
Cereals — Determination of bulk density, called "mass per hectolitre" — Part 2: Routine method |
Describes a routine method for the determination of bulk density, called "mass per hectolitre" of cereals (wheat, barley, oats and rye), utilizing a 1 litre measuring container.
|
Withdrawn |
1995-11 |
Edition : 1 |
Number of pages : 6 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7971-2:2009 |
Cereals — Determination of bulk density, called mass per hectolitre — Part 2: Method of traceability for measuring instruments through reference to the international standard instrument |
ISO 7971-2:2009 specifies a test method for ensuring the traceability of mass per hectolitre measuring instruments through reference to standard measurement instruments. The mass per hectolitre or bulk density is of commercial importance for grain cereals. Several types of instruments with varying performances exist for measuring it.
ISO 7971-2:2009 also specifies the performances required of national standards instruments, secondary standards instruments, and measuring instruments used in laboratories or in collection or storage silos.
|
Withdrawn |
2009-08 |
Edition : 2 |
Number of pages : 19 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7971-2:2019 |
Cereals — Determination of bulk density, called mass per hectolitre — Part 2: Method of traceability for measuring instruments through reference to the international standard instrument |
This document specifies a test method for ensuring the traceability of bulk density, called "mass per hectolitre", measuring instruments through reference to standard measurement instruments. The mass per hectolitre is of commercial importance for grain cereals. Several types of instruments with varying performances exist for measuring it.
This document also specifies the performances required of national standards instruments, secondary standards instruments, and measuring instruments used in laboratories or in collection or storage silos.
|
Published |
2019-02 |
Edition : 3 |
Number of pages : 23 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7971-3:2009 |
Cereals — Determination of bulk density, called mass per hectolitre — Part 3: Routine method |
ISO 7971-3:2009 specifies a routine method for the determination of bulk density, called “mass per hectolitre” of cereals as grain using manual or automatic, mechanical, electric or electronic mass per hectolitre measuring instruments.
|
Withdrawn |
2009-08 |
Edition : 1 |
Number of pages : 14 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7971-3:2019 |
Cereals — Determination of bulk density, called mass per hectolitre — Part 3: Routine method |
This document specifies a routine method for the determination of bulk density, called "mass per hectolitre", of cereals as grain using manual or automatic, mechanical, electric or electronic mass per hectolitre measuring instruments.
NOTE Further details of the measuring instruments are specified in ISO 7971‑2:2019, 6.4.
|
Published |
2019-02 |
Edition : 2 |
Number of pages : 16 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 7971:1986 |
Cereals — Determination of bulk density, called "mass per hectolitre" (Reference method) |
The method consists in pouring a sample through a hopper into a 20 litr container and weighing. A figure shows an apparatus for determing. It shall comply with the requirements of the OIML Recommendation No. 15.
|
Withdrawn |
1986-03 |
Edition : 1 |
Number of pages : 5 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO/TR 3172:1974 |
Paints and varnishes — Large scale brushing test |
|
Withdrawn |
1974-05 |
Edition : 1 |
Number of pages : 8 |
Technical Committee |
87.040
Paints and varnishes
|
| ISO 7973:1992 |
Cereals and milled cereal products — Determination of the viscosity of flour — Method using an amylograph |
The method is based on preparation of a suspension of flour in water, followed by recording of the viscosity of the suspension which is heated at a constant rate from 30 °C to the temperature corresponding to the moment at which viscosity starts to decrease, having reached its maximum (approximately 95 °C). Applies to wheat and rye flour and also to wheat and rye grain.
|
Published |
1992-12 |
Edition : 1 |
Number of pages : 8 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 8981:1993 |
Wheat — Identification of varieties by electrophoresis |
Specifies a method for the identification of the variety of a given lot of soft or hard wheat, in the form of individual ground kernels, flour farina or semolina, by the separation of gliadin proteins by polyacrylamide gel electrophoresis (PAGE) in slab gels containing aluminium lactate buffer.
|
Withdrawn |
1993-11 |
Edition : 1 |
Number of pages : 8 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 9648:1988 |
Sorghum — Determination of tannin content |
The method consists in extraction by shaking with dimethylformamide, then after centrifuging, addition of ferric ammonium citrate and ammonia to an aliqiot part of the supernatant liquid and spectrometric determination, at 525 nm, of the absorbance of the solution thus obtained, and determing of the tannic content using a calibration curve prepared using tannic acid.
|
Published |
1988-12 |
Edition : 1 |
Number of pages : 3 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 11050:1993 |
Wheat flour and durum wheat semolina — Determination of impurities of animal origin |
The principle of the method described is hydrolysis of a test portion with a solution of hydrochloric acid at boiling point, concentration of the insoluble particles at a water/hydrocarbon interface, separation by filtration on a filter paper or membrane, microscopic examination, and counting under reflected light, of the impurities of animal origin (i.e. insects at all stages of their development, insect fragments, mites and their fragments, and rodent hairs and their fragments). Applies to wheat flours, with or without additives and having an ash yield not exceeding 0,63 % (m/m), and durum wheat semolinas.
|
Withdrawn |
1993-07 |
Edition : 1 |
Number of pages : 11 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 11050:2020 |
Wheat flour and durum wheat semolina — Determination of impurities of animal origin |
This document specifies a method for determining the content of impurities of animal origin in wheat flours, with or without additives and having an ash yield not exceeding a mass fraction of 0,75 %, and in durum wheat semolinas.
This method permits the separation and quantification of contamination of animal origin, such as insects at all stages of their development and their fragments, rodent hairs and their fragments, and mites.
|
Published |
2020-04 |
Edition : 2 |
Number of pages : 15 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 11051:1994 |
Durum wheat (Triticum durum Desf.) — Specification |
Lays down minimum specifications for durum wheat (Triticum durum Desf.) intended for human consumption and forming the subject of international trade. Also gives methods for the determination of the level of impurities, the proportion of non-wholly-vitreous grains, a list of typical insect pests of stored cereals and an informative list of harmful and toxic seeds.
|
Published |
1994-10 |
Edition : 1 |
Number of pages : 12 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 11052:1994 |
Durum wheat flour and semolina — Determination of yellow pigment content |
Establishes a method for determination of the yellow pigment content in durum wheat flour and semolina (Triticum durum L.).
|
Published |
1994-09 |
Edition : 1 |
Number of pages : 5 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 11085:2008 |
Cereals, cereals-based products and animal feeding stuffs — Determination of crude fat and total fat content by the Randall extraction method |
ISO 11085:2008 specifies procedures for the determination of the fat content of cereals, cereal-based products and animal feeding stuffs. These procedures are not applicable to oilseeds and oleaginous fruits.
The choice of procedure to be used depends on the nature and composition of the material analysed and the reason for carrying out the analysis.
Procedure A is a method for the determination of directly extractable crude fats, applicable to all materials, except those included within the scope of procedure B.
Procedure B is a method for the determination of total fats, applicable to all materials from which the oils and fats cannot be completely extracted without prior hydrolysis.
|
Withdrawn |
2008-05 |
Edition : 1 |
Number of pages : 16 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 20483:2013 |
Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method |
ISO 20483:2013 specifies a method for the determination of the nitrogen content of cereals, pulses and derived products, according to the Kjeldahl method, and a method for calculating the crude protein content. The method does not distinguish between protein nitrogen and non-protein nitrogen.
|
Published |
2013-12 |
Edition : 2 |
Number of pages : 13 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 3231:1974 |
Paints and varnishes — Determination of resistance to humid atmospheres containing sulphur dioxide |
|
Withdrawn |
1974-11 |
Edition : 1 |
Number of pages : 3 |
Technical Committee |
87.040
Paints and varnishes
|
| ISO 11085:2015 |
Cereals, cereals-based products and animal feeding stuffs — Determination of crude fat and total fat content by the Randall extraction method |
ISO 11085:2015 specifies procedures for the determination of the fat content of cereals, cereal-based products, and animal feeding stuffs. These procedures are not applicable to oilseeds and oleaginous fruits.
The choice of procedure to be used depends on the nature and composition of the material analysed and the reason for carrying out the analysis.
Procedure A is a method for the determination of directly extractable crude fats, applicable to all materials, except those included within the scope of procedure B.
Procedure B is a method for the determination of total fats, applicable to all materials from which the oils and fats cannot be completely extracted without prior hydrolysis.
NOTE Most cereals, as well as feeds of animal origin, yeasts, potato protein, compound feeds with milk products, glutens, and products subjected to processes such as extrusion, flaking, and heating, yield significantly higher total fat contents when tested by procedure B than by procedure A. See Annex B.
|
Published |
2015-09 |
Edition : 2 |
Number of pages : 16 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 11746:2012 |
Rice — Determination of biometric characteristics of kernels |
|
Withdrawn |
2012-01 |
Edition : 1 |
Number of pages : 7 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 11746:2012/Amd 1:2017 |
Rice — Determination of biometric characteristics of kernels — Amendment 1 |
|
Withdrawn |
2017-10 |
Edition : 1 |
Number of pages : 1 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 11746:2020 |
Rice — Determination of biometric characteristics of kernels |
This document specifies a method for the determination of the biometric characteristics of husked or milled rice kernels.
|
Published |
2020-01 |
Edition : 2 |
Number of pages : 8 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 11747:2012 |
Rice — Determination of rice kernel resistance to extrusion after cooking |
ISO 11747:2012 Standard specifies a method for the determination of resistance to extrusion of milled rice kernels, parboiled or not parboiled, after cooking under specified conditions.
|
Published |
2012-08 |
Edition : 1 |
Number of pages : 10 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 11747:2012/Amd 1:2017 |
Rice — Determination of rice kernel resistance to extrusion after cooking — Amendment 1 |
|
Published |
2017-10 |
Edition : 1 |
Number of pages : 2 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 13690:1999 |
Cereals, pulses and milled products — Sampling of static batches |
|
Withdrawn |
1999-10 |
Edition : 1 |
Number of pages : 18 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 14864:1998 |
Rice — Evaluation of gelatinization time of kernels during cooking |
|
Published |
1998-12 |
Edition : 1 |
Number of pages : 9 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 15141-1:1998 |
Foodstuffs — Determination of ochratoxin A in cereals and cereal products — Part 1: High performance liquid chromatographic method with silica gel clean up |
|
Withdrawn |
1998-10 |
Edition : 1 |
Number of pages : 9 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 15141-2:1998 |
Foodstuffs — Determination of ochratoxin A in cereals and cereal products — Part 2: High performance liquid chromatographic method with bicarbonate clean up |
|
Withdrawn |
1998-10 |
Edition : 1 |
Number of pages : 11 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 15141:2018 |
Cereals and cereal products — Determination of ochratoxin A — High performance liquid chromatographic method with immunoaffinity column cleanup and fluorescence detection |
This document specifies a high performance liquid chromatographic method with immunoaffinity column cleanup for the determination of ochratoxin A in cereals and cereal products.
The limit of quantification is 0,2 μg/kg. The method detection limit is dependent on the sample matrix as well as on the instrument.
|
Published |
2018-07 |
Edition : 1 |
Number of pages : 12 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 15793:2000 |
Durum wheat semolinas — Determination of the undersize fraction |
|
Published |
2000-12 |
Edition : 1 |
Number of pages : 7 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 16002:2004 |
Stored cereal grains and pulses — Guidance on the detection of infestation by live invertebrates by trapping |
ISO 16002:2004 describes methods for the detection by trapping of live invertebrates in cereal grains and pulses stored in bags or in bulk.
|
Published |
2004-05 |
Edition : 1 |
Number of pages : 14 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 11722:1999 |
Solid mineral fuels — Hard coal — Determination of moisture in the general analysis test sample by drying in nitrogen |
|
Withdrawn |
1999-04 |
Edition : 1 |
Number of pages : 5 |
Technical Committee |
73.040
Coals
|
| ISO 16050:2003 |
Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products — High-performance liquid chromatographic method |
ISO 16050:2003 specifies a reverse-phase high-performance liquid chromatographic method, with immunoaffinity column clean-up and post-column derivatization, for the determination of aflatoxins in cereals, nuts and derived products. The limit of quantification for aflatoxin B1, and for the sum of aflatoxins B1, B2, G1 and G2, is 8 micrograms per kilogram.
The method has been validated for maize containing 24,5 micrograms per kilogram, for peanut butter containing 8,4 micrograms per kilogram, and for raw peanuts containing 16 micrograms per kilogram of total aflatoxins. It has also been shown that this method can be used for oilseed products, dried fruits and derived products.
|
Published |
2003-09 |
Edition : 1 |
Number of pages : 12 |
Technical Committee |
67.060
Cereals, pulses and derived products
;
67.080.10
Fruits and derived products
|
| ISO 16624:2020 |
Wheat flour and durum wheat semolina — Determination of colour by diffuse reflectance colorimetry |
This document specifies a method for the determination of colour in durum wheat semolina and wheat flour by diffuse reflectance colorimetry.
It is applicable to industrial semolina and flour.
The method can be applicable to flour obtained from experimental mill.
|
Published |
2020-03 |
Edition : 1 |
Number of pages : 12 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 16634-2:2016 |
Food products — Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content — Part 2: Cereals, pulses and milled cereal products |
ISO 16634-2:2016 specifies a method for the determination of the total nitrogen content and the calculation of the crude protein content of cereals, pulses and milled cereal products.
This method, like the Kjeldahl method (see References [1] and [6]), does not distinguish between protein nitrogen and non-protein nitrogen. For the calculation of the protein content, various conversion factors are used (see 3.2).
|
Published |
2016-05 |
Edition : 1 |
Number of pages : 24 |
Technical Committee |
67.050
General methods of tests and analysis for food products
;
67.060
Cereals, pulses and derived products
|
| ISO/TS 16634-2:2009 |
Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content — Part 2: Cereals, pulses and milled cereal products |
ISO/TS 16634-2:2009 specifies a method for the determination of the total nitrogen content and the calculation of the crude protein content of cereals, pulses and milled cereal products.
This method, like the Kjeldahl method, does not distinguish between protein nitrogen and non-protein nitrogen. For the calculation of the protein content, various conversion factors, given in the document, are used.
|
Withdrawn |
2009-10 |
Edition : 1 |
Number of pages : 25 |
Technical Committee |
67.050
General methods of tests and analysis for food products
;
67.060
Cereals, pulses and derived products
|
| ISO 17715:2013 |
Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement |
ISO 17715:2013 specifies the determination of the damage to starch using an amperometric method.
It is applicable to all flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).
|
Published |
2013-02 |
Edition : 1 |
Number of pages : 13 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 17715 |
Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement |
|
Under development |
|
Edition : 2 |
|
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 17718:2013 |
Wholemeal and flour from wheat (Triticum aestivum L.) — Determination of rheological behaviour as a function of mixing and temperature increase |
ISO 17718:2013 specifies the determination of rheological behaviour as a function of mixing and temperature increase. It is applicable to all wholemeal and flour samples from industrial or laboratory milling of wheat (Triticum aestivum L.).
|
Published |
2013-05 |
Edition : 1 |
Number of pages : 36 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 19942:2018 |
Maize (Zea mays L.) — Specification |
This document specifies minimum specifications for maize (Zea mays L.) intended for human consumption and which is the subject of international trade.
|
Published |
2018-07 |
Edition : 1 |
Number of pages : 14 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 19942:2018/Amd 1:2020 |
Maize (Zea mays L.) — Specification — Amendment 1: Feed maize |
|
Published |
2020-11 |
Edition : 1 |
Number of pages : 3 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 20483:2006 |
Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method |
ISO 20483:2006 specifies a method for the determination of the nitrogen content of cereals, pulses and derived products, according to the Kjeldahl method, and a method for calculating the crude protein content.
The method does not distinguish between protein nitrogen and non-protein nitrogen. If it is important to determine the non-protein nitrogen content, an appropriate method can be applied.
|
Withdrawn |
2006-11 |
Edition : 1 |
Number of pages : 13 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 21415-1:2006 |
Wheat and wheat flour — Gluten content — Part 1: Determination of wet gluten by a manual method |
ISO 21415-1:2006 specifies a manual washing out method for the determination of the wet gluten content of wheat flour (Triticum aestivum L. and Triticum durum Desf.). This method is directly applicable to flour. It is also applicable to semolina and wheat after grinding, if their particle size distribution meets the given specification.
|
Published |
2006-05 |
Edition : 1 |
Number of pages : 9 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 21415-2:2006 |
Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten by mechanical means |
ISO 21415-2:2006 specifies a method for the determination of the wet gluten content of wheat flour (Triticum aestivum L. and Triticum durum Desf.) by mechanical means. This method is directly applicable to flour. It is also applicable to semolina and wheat after grinding, if their particle size distribution meets the specification given.
|
Withdrawn |
2006-11 |
Edition : 1 |
Number of pages : 11 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 21415-2:2015 |
Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten and gluten index by mechanical means |
ISO 21415-2:2015 specifies a method for determining the content of wet gluten and the gluten index for wheat flours (Triticum aestivum L. and Triticum durum Desf.) by mechanical means. This method is directly applicable to flours. It also applies to common and durum wheat after grinding, if their particular size distribution meets the specification given in Table B.1.
|
Published |
2015-10 |
Edition : 2 |
Number of pages : 15 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 21415-3:2006 |
Wheat and wheat flour — Gluten content — Part 3: Determination of dry gluten from wet gluten by an oven drying method |
ISO 21415-3:2006 specifies a method for the determination of the dry gluten content from wet gluten obtained as specified in either ISO 21415-1 or ISO 21514-2. In this method, dry gluten is obtained from wet gluten by drying in an oven.
The method can also be used to determine the moisture content of the wet gluten.
|
Published |
2006-05 |
Edition : 1 |
Number of pages : 6 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 21415-4:2006 |
Wheat and wheat flour — Gluten content — Part 4: Determination of dry gluten from wet gluten by a rapid drying method |
ISO 21415-4:2006 specifies a rapid method for the determination of the dry gluten content from wet gluten obtained as specified in either ISO 21415-1 or ISO 21415-2.
The method can also be used to determine the moisture content of the wet gluten.
|
Published |
2006-05 |
Edition : 1 |
Number of pages : 6 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 23637:2021 |
Cereals — Determination of cadmium content by graphite furnace atomic absorption spectrometry with diluted nitric acid extraction |
This document specifies a method for the determination of cadmium (Cd) in cereals.
It is applicable to rice, brown rice, wheat and maize by graphite furnace atomic absorption spectrometry (GFAAS) after extraction with diluted nitric acid (HNO3). The limit of quantification is 0,002 mg/kg; it is approximate and dependent on the sample matrix as well as on the instrument conditions.
|
Published |
2021-12 |
Edition : 1 |
Number of pages : 10 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 24333:2009 |
Cereals and cereal products — Sampling |
ISO 24333:2009 specifies requirements for the dynamic or static sampling, by manual or mechanical means, of cereals and cereal products, for assessment of their quality and condition.
It is applicable to sampling for the determination of heterogeneously distributed contaminants, undesirable substances, and parameters usually homogeneously distributed like those used to assess quality or compliance with specification.
It can be used to determine insects in a grain lot.
It is applicable to sampling for assessment of the quality and condition of lots of genetically modified organisms (GMO) but is inappropriate for the determination of the presence of adventitious genetically modified material in non-GM product.
It is not applicable to seed grain.
|
Published |
2009-12 |
Edition : 1 |
Number of pages : 28 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 24557:2009 |
Pulses — Determination of moisture content — Air-oven method |
ISO 24557:2009 specifies a routine reference method for the determination of moisture content of pulses. The procedure is applicable to chickpeas, lentils, peas, and all classes of beans with the exception of soybeans.
|
Published |
2009-10 |
Edition : 1 |
Number of pages : 8 |
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO/CD 24557 |
Pulses — Determination of moisture content — Air-oven method |
|
Under development |
|
Edition : 2 |
|
Technical Committee |
67.060
Cereals, pulses and derived products
|
| ISO 11053:2009 |
Vegetable fats and oils — Determination of cocoa butter equivalents in milk chocolate |
ISO 11053:2009 specifies a procedure for the detection and quantification of cocoa butter equivalents (CBEs) and milk fat in milk chocolate by triacylglycerol profiling using high-resolution capillary gas-liquid chromatography, and subsequent data evaluation by simple and partial least-squares regression analysis. CBE admixtures can be detected at a minimum level of 0,5 g CBE/100 g milk chocolate and quantified at a level of 5 % mass fraction CBE addition to milk chocolate with a predicted error of 0,7 g CBE/100 g milk chocolate.
|
Published |
2009-09 |
Edition : 1 |
Number of pages : 22 |
Technical Committee |
67.190
Chocolate
;
67.200.10
Animal and vegetable fats and oils
|