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