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Number of results 95
UNE-EN ISO 7540:2021 UNE
Status: Vigente/ 2021-04-07
Spices and condiments - Ground sweet and hot paprika (Capsicum annuum L. and Capsicum frutescens L.) - Specifications (ISO 7540:2020)
UNE-EN ISO 7541:2021 UNE
Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)
UNE-EN ISO 6571:2010/A1:2018 UNE
Status: Vigente/ 2018-02-21
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)
UNE-EN ISO 3493:2014 UNE
Status: Vigente/ 2014-11-19
Vanilla - Vocabulary (ISO 3493:2014)
UNE 34803:2014 UNE
Status: Anulada/ 2015-11-26
Spices and condiments. Determination by spectrophotometry of safranal from saffron stigmata (Crocus sativus L.)
UNE-EN ISO 927:2010/AC:2012 UNE
Status: Vigente/ 2012-11-21
Spices and condiments - Determination of extraneous matter and foreign matter content - Technical Corrigendum 1 (ISO 927:2009/Cor 1:2012)
UNE-ISO 3632-1:2012 UNE
Status: Vigente/ 2012-07-04
Saffron (Crocus sativus Linnaeus) -- Part 1: Specifications
UNE-ISO 3632-2:2011 ERRATUM:2011 UNE
Status: Vigente/ 2022-09-28
Spices. Saffron(Crocus Sativus L.). Part 2: Test methods.
UNE 34802:2011 UNE
Status: Vigente/ 2011-06-08
Spices and condiments. Determination by spectrophotometry of picrocrocin from saffron stigmata(Crocus sativus L.)
UNE 34801:2011 UNE
Spices and condiments. Spectrophotometric determination of extractable colour of ground paprika and its oleoresins.
UNE-ISO 6577:2011 UNE
Status: Vigente/ 2024-09-20
Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification
UNE 34804:2011 UNE
Spices and condiments. Detection of non-polar colorants by high performance liquid chromatography in saffron (Crocus sativus L.)
UNE 34803:2011 UNE
Status: Anulada/ 2014-06-11
Spices and condiments. Determination by spectrophotometry of safranal from saffron stigmata(Crocus sativus L.)
UNE-ISO 5560:2011 UNE
Status: Vigente/ 2024-10-15
Dehydrated garlic (Allium sativum L.) -- Specification
UNE-ISO 3632-2:2011 UNE
Spices. Saffron( Crocus Sativus L.). Part 2: Test methods.
UNE-ISO 5565-2:2011 UNE
Status: Vigente/ 2011-03-30
Vanilla (Vanilla fragans(Salisbury) Ames). Part 2: Test methods
UNE-ISO 11162:2011 UNE
Status: Vigente/ 2011-02-09
Peppercorns (piper nigrum L.) in brine. Specification and test methods.
UNE-ISO 10622:2011 UNE
Large cardamom (Amomum subulatum Roxb.), as capsules and seeds. Specification.
UNE-ISO 11027:2011 UNE
Status: Current/2021-02-26
Pepper and pepper oleoresins. Determination of piperine content. Method using high-performance liquid chromatography.
UNE-ISO 13685:2011 UNE
Ginger and its oleoresins. Determination of the main pungent components (gingerols and shogaols). Method using high-performance liquid chromatography.
UNE-ISO 11178:2011 UNE
Star anise (Illicium verum Hook. f.) -- Specification
UNE-ISO 10620:2011 UNE
Status: Vigente/ 2012-06-20
Dried sweet marjoram (Origanum majorana L.). Specification.
UNE-ISO 7927-1:2011 UNE
Fennel seed, whole or ground (powdered). Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare). specification.
UNE-ISO 6538:2011 UNE
Status: Vigente/ 2011-02-02
Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] -- Specification
UNE-ISO 6575:2011 UNE
Fenugreek, whole or ground (powdered). Specification.
UNE-ISO 7543-2:2011 UNE
Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 2: Method using high performance liquid chromatography.
UNE-ISO 5563:2011 UNE
Dried peppermint (Menta piperita Linnaeus). Specification.
UNE-ISO 6539:2011 UNE
Cinamon, Sri Lankan type, Seychelles tyoe and Madagascan type (Cinnamomum zeylanicum Blume). Specification.
UNE-ISO 2256:2011 UNE
Dried mint (speramint)(Mentha spicata Linnaeus syn. Mentha viridis Linnaeus). Specification.
UNE-ISO 5566:2011 UNE
Turmeric. Determination of colouring power. Spectrophotometric method.
UNE-ISO 2253:2011 UNE
Curry powder. Specification.
UNE-ISO 6576:2011 UNE
Laurel (Laurus nobilis L.). Whole and ground leaves. Specification.
UNE-ISO 6754:2011 UNE
Dried thyme (Thymus vulgaris L.) -- Specification
UNE-EN ISO 7540:2010 UNE
Status: Anulada/ 2021-04-07
Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006)
UNE-EN ISO 7541:2010 UNE
Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989)
UNE-ISO 5565-1:2010 UNE
Status: Vigente/ 2015-11-20
Vanilla (Vanilla fragans(Salisbury) Ames). Part 1: Specification.
UNE-ISO 7926:2010 UNE
Dehydrated tarragon (Artemisia dracunculus Linnaeus). Specification.
UNE-ISO 7543-1:2010 UNE
Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 1: Spectrometric method.
UNE-ISO 7928-1:2010 UNE
Savory. Specification. Part 1: Winter savory (Satureja montana Linnaeus)
UNE-ISO 5561:2010 UNE
Black caraway and blond caraway Carum carvi Linnaeus) whole. Specification.
UNE-ISO 5564:2010 UNE
Black pepper and white pepper, whole or ground. Determination of ipiperine content. Spetrophotometric method.
UNE-ISO 7386:2010 UNE
Aniseed (Pimpinella anisum Linnaeus). Specification.
UNE-ISO 7928-2:2010 UNE
Savory. Specification. Part 2: Summer savory (Satureja hortensis Linnaeus).
UNE-ISO 7377:2010 UNE
Juniper berries (Junìperus communis Linnaeus). Specification.
UNE-ISO 5567:2010 UNE
Status: Vigente/ 2024-05-21
Dehydrated garlic. Cetermination of volatile organic sulphur compounds.
UNE-EN ISO 2825:2010 UNE
Status: Vigente/ 2010-05-19
Spices and condiments - Preparation of a ground sample for analysis (ISO 2825:1981)
UNE-ISO/TS 3632-1:2010 UNE
Status: Anulada/ 2012-07-04
Saffron (Crocus sativus L.). Part 1: Specification.
UNE-ISO 882-1:2010 UNE
Cardamom [Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill]. Specification. Part 1: Whole capsules.
UNE-ISO 1208:2010 UNE
Status: Vigente/ 2025-05-19
Spices and condiments. Determination of filth
UNE-ISO 2255:2010 UNE
Coriander (Coriandrum sativum L.) whole or ground (powdered). Specification.
