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ISO 6647-2
Rice - Determination of amylose content - Part 2: Routine methods - Second Edition
Organization:
ISO - International Organization for Standardization
Year: 2015
Abstract: This part of ISO 6647 specifies a simplified routine method for the determination of the amylose content of milled, non-parboiled rice in the range from 1 % to 30 %. Rice samples for which the amylose content has been determined by the reference method size exclusion chromatography (SEC) are used as standards to generate the calibration curve.
NOTE The use of standards calibrated by SEC is an approach to determine the true amylose content and decreases the conversion errors of this part of ISO 6647.[
NOTE The use of standards calibrated by SEC is an approach to determine the true amylose content and decreases the conversion errors of this part of ISO 6647.[
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| contributor author | ISO - International Organization for Standardization | |
| date accessioned | 2017-09-04T18:44:34Z | |
| date available | 2017-09-04T18:44:34Z | |
| date copyright | 2015.05.15 | |
| date issued | 2015 | |
| identifier other | KFBNKFAAAAAAAAAA.pdf | |
| identifier uri | http://yse.yabesh.ir/std;query=authoF2377D8669B749A/handle/yse/226036 | |
| description abstract | This part of ISO 6647 specifies a simplified routine method for the determination of the amylose content of milled, non-parboiled rice in the range from 1 % to 30 %. Rice samples for which the amylose content has been determined by the reference method size exclusion chromatography (SEC) are used as standards to generate the calibration curve. NOTE The use of standards calibrated by SEC is an approach to determine the true amylose content and decreases the conversion errors of this part of ISO 6647.[ | |
| language | English | |
| title | ISO 6647-2 | num |
| title | Rice - Determination of amylose content - Part 2: Routine methods - Second Edition | en |
| type | standard | |
| page | 14 | |
| status | Active | |
| tree | ISO - International Organization for Standardization:;2015 | |
| contenttype | fulltext |