Approved Methods of the American Association of Cereal Chemists, Volumes 1-2New methods have been added to the 10th Edition. The 10th Edition provides scientists working with grain-based ingredients the most up-to-date techniques and the highest level of analytical results. The 10th Edition also removes obsolete methods that are no longer in common use or for which equipment is no longer available.A concise and clearly written Objective has been added to every method in the 10th Edition, helping food scientists easily identify methods most appropriate for their specific applications.The 10th Edition Supplier Index is now greatly expanded, giving food scientists complete and rapid access to information about companies that can provide the instruments, chemicals, and equipment they need for each method. |
Contents
0204A Fat AcidityColorimetric Method | 4 |
Acids | 5 |
Admixture of Flours | 7 |
Copyright | |
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Common terms and phrases
acid Adjust agar alcohol aliquot Analysis of AOAC AOAC International Apparatus approval April 13 assay Autoclave beaker blank boiling broth buffer solution Calculation calibration Celite centrifuge Cereal Chem color containing cookie cool crucible desiccator Determination dietary fiber dilute dishes Dissolve distilled water dough enzyme Erlenmeyer flask experimental milling extract filter paper filtrate Final approval April flour fructan funnel g flour glass glucose gluten grain heptane hydrolysis Incubate ingredients insect Let stand liter magnetic stirrer material Method continued Methods of Analysis mixer mixture ml water moisture basis NaOH Note Official Methods oven petroleum ether phosphate pipet plate polydextrose Prepare Procedure protein reagent Reapproval November Reference AOAC International remove residue Rinse Rodent rolls room temperature Salmonella sample sieve sodium acetate standard starch sterile stirring titration transfer volume volumetric flask wash water bath weight wet gluten yeast