DIN EN ISO 7540:2010-05

Superseded

GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION

Available format(s)

Hardcopy , PDF

Superseded date

03-11-2020

Language(s)

English

Published date

01-01-2010

Publisher

German Institute for Standardisation (Deutsches Institut für Normung)

Vorwort
Einleitung
1 Anwendungsbereich
2 Normative Verweisungen
3 Begriffe
4 Anforderungen
  4.1 Beschreibung
  4.2 Geschmack und Geruch
  4.3 Vorkommen von Insekten, Schimmelpilzen usw
  4.4 Fremdkörper
  4.5 Verfälschungsmittel
  4.6 Qualitätskategorien
5 Prüfverfahren
6 Kontaminanten
7 Hygienische Anforderungen
8 Verpackung, Kennzeichnung oder Beschilderung
  8.1 Verpackung
  8.2 Kennzeichnung
Anhang A (normativ) Bestimmung des Feuchtigkeitsgehalts
Anhang B (informativ) Empfehlungen für Lager- und
         Transportbedingungen
Anhang C (informativ) Auswahl aus der Liste allgemeiner
         Bezeichnungen für Capsicum annuum L. in
         verschiedenen Sprachen
Literaturhinweise

Diese Norm legt die Anforderungen für gemahlenen Paprika fest sowie ein Verfahren zur Bestimmung des Feuchtigkeitsgehalts von gemahlenem Paprika, Empfehlungen bezüglich der Bedingungen von Lagerung und Transport und eine Liste der Begriffe, die in verschiedenen Ländern für Paprika (Capsicum annuum L.) verwendet werden.

DocumentType	Standard
Pages	17
PublisherName	German Institute for Standardisation (Deutsches Institut für Normung)
Status	Superseded

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
DIN EN ISO 7541:2010-05	GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT
DIN 10223:1996-01	ANALYSIS OF SPICES AND CONDIMENTS - DETERMINATION OF TOTAL ASH AND ACID-INSOLUBLE ASH
ISO 928:1997	Spices and condiments — Determination of total ash
DIN EN ISO 15161:2005-01 (Draft)	GUIDELINES ON THE APPLICATION OF ISO 9001:2000 FOR THE FOOD AND DRINK INDUSTRY
ISO 948:1980	Spices and condiments — Sampling
DIN EN ISO 22000:2005-11	FOOD SAFETY MANAGEMENT SYSTEMS - REQUIREMENTS FOR ANY ORGANIZATION IN THE FOOD CHAIN
ISO 7542:1984	Ground (powdered) paprika (Capsicum annuum Linnaeus) Microscopical examination

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DIN EN ISO 7540:2010-05

GROUND PAPRIKA (CAPSICUM ANNUUM L.) - SPECIFICATION

Table of Contents

Abstract

General Product Information

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