I. |
Introduction (Updated September 2023) |
II. |
Apparatus for Macroanalytical Methods (Updated September 2023) |
III. |
Reagents for Macroanalytical Methods (Update May 2021) |
IV. |
Special Techniques |
V. |
Macroanalytical Methods |
V. |
1. Beverage and Beverage Materials
A. Method for Coffee Beans |
V. |
2. Bakery Products, Cereals, and Alimentary Pastes
A. Method for Bakery Products, Cooked Cereals, and Alimentary Pastes
B. Method for Modified Whole Grains |
V. |
3. Whole Grains and Pseudo-Grains (Update May 2021)
A. Method for Wheat, Corn, Popcorn Kernels, and Rice
B. Method for Other Grains
C. Method for Pseudo-Grains |
V. |
4. Chocolate, Sugars, and Related Products
A. Method for Cocoa Beans
B. Method for Candy |
V. |
5. Miscellaneous Food Products, Especially Plant Gums (Update February 2024)
A. Method for Plant Gums |
V. |
6. Dairy, Cheese, and Related Products (Update July 2023)
A. Method for Casein and Sodium Caseinate |
V. |
7. Seafood
A. Method for Microscopic Detection of Fish Tissue in Crab Meat or Crab Cakes
B. Method for Determination of Parasites in Fin Fish |
V. |
8. Spices, Condiments, Flavors, and Crude Drugs
A. General Method for Spices, Herbs, and Botanicals
B. Supplemental Method for Black and White Pepper
C. SUPPLEMENTAL Method for Nutmegs |
V. |
9. Fruits and Fruit Products
A. Method for Apple Products
B. Method for Decomposition in Blackberries, Raspberries and Other Drupelet Berries
C. Method for Decomposition in Blueberries
D. Method for Cherries
E. Method for Canned and Frozen Fruits
F. Method for Dried Fruits
G. Method for Grape Products
H. Method for Jams, Preserves, and Jellies
I. Method for Lingonberries
J. Method for Mincemeat
L. Method for Olives
L. Method for Pineapple Products
M. Method for Raisins
N. Method for Processed Strawberries |
V. |
10. Nuts and Nut Products
A. Method for In-shell and Shelled Tree Nuts
B. Method for Peanuts and Peanut Siftings
C. Method for Microscopic Detection of Foreign Plant Tissues in Peanut Butter |
V. |
11. Vegetables and Vegetable Products
A. Method for Asparagus
B. Method for Brussels Sprouts
C. Method for Microscopic Detection of Substitute Vegetable Tissues in Ground Horseradish
D. Method for Lettuce
E. Method for Mushroom Products
F. Method for the Reservation and Identification of Mushrooms
G. Method for Peas and Beans (Canned, Frozen, and Dried)
H. Method for Pickled Vegetables and Relish
I. Method for Pimientos
J. Method for Potato Chips
K. Method for Corn Husks
L. Method for Garlic Bulbs |
V. |
12. Cosmetic Products (Updated March 2023)
A. Method for Cosmetic Brushes |
VI. |
Applications of Macroanalytical Methods to Field Testing and Factory Samples |
Glossary |
Index of Tables and Figures |