Official Methods of Analysis of AOAC International, 19th Edition, Two (2) Volume Set, 2012, Aoac International, ISBN: 0-935584-83-8, Hardcover

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Official Methods of Analysis of AOAC International, 19th Edition, Two (2) Volume Set, 2012, Aoac International, ISBN: 0-935584-83-8, Hardcover

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Product Details


Series: OFFICIAL METHODS OF ANALYSIS OF AOAC

HardcoverPublisher: Aoac Intl; 19 edition (November 30, 2012)

Language: English

ISBN-10: 0935584838

ISBN-13: 978-0935584837

Product Dimensions: 11.5 x 9.3 x 5.3 inches

Shipping Weight: 11.1 pounds

 

For over 125 years AOAC INTERNATIONAL has been meeting the needs of its members and scientists throughout the world for confidence in analytical results by delivering AOAC® Official MethodsSM. The Official Methods of Analysis of AOAC INTERNATIONAL (OMA) is an international source of methods and voluntary consensus standards, with many countries and international organizations contributing their expertise. OMA is the most comprehensive and reliable collection of chemical and microbiological methods available in the world and are contained in many of the Codex food standards.

 

Following are highlights in the new edition:

 

- 31 Methods adopted as First Action

- 16 Standard Method Performance Requrements (SMPRs) developed and approved by AOAC stakeholder panels

- 7 Methods with major modifications

- 10 Methods with minor editorial revisions

- 7 New appendices on guidelines for SMPRs, voluntary consensus standards, probability of detection, validation of microbiological methods for foods and environmental surfaces, validation of dietary supplements and botanicals, single-laboratory validation of infant formula and adult nutritionals, and validation of food allergens

- A new subchapter on General Screening Methods (Chapter 17, subchapter 15) that includes screening methods for bacteria

- Updated information on program components of the Official MethodsSM process (found in the front matter)

 

Contents

 

List of Changes for the 19th Edition, 2012 .......... iii

Important Notices....................... vi

Preface ........................... viii

About the Association.................... xiii

Guide to Method Format .................. xvi

Def inition of Terms and Explanatory Notes ........ xvii

AOAC® Official MethodsSM Program ........... xxv

Standard Method Performance Requirements....... xxvii

1. Agricultural Liming Materials

1.1 Liming Materials—General............. 1

1.2 Calcium Silicate Slags ............... 3

1.3 Gravimetric Elemental Analyses .......... 4

1.4 Chelometric Elemental Analyses .......... 6

1.5 Colorimetric Elemental Analyses.......... 6

2. Fertilizers

2.1 Fertilizers—General ................ 1

2.2 Water ........................ 4

2.3 Phosphorus ..................... 5

2.4 Nitrogen ...................... 12

2.5 Potassium ..................... 22

2.6 Other Elements .................. 29

2.7 Peat ........................ 52

2.8 Soils ........................ 56

3. Plants

3.1 General Methods .................. 1

3.2 Metals........................ 2

3.3 Individual Metals .................. 7

3.4 Nonmetals ..................... 16

3.5 Other Constituents................. 26

3.6 Pigments...................... 31

3.7 Tobacco ...................... 33

4. Animal Feed

4.1 Animal Feed—General ............... 1

4.2 Protein ....................... 24

4.3 Urea ........................ 36

4.4 Nitrogen ...................... 37

4.5 Fat ......................... 40

4.6 Fiber ........................ 44

4.7 Sugars ....................... 56

4.8 Minerals ...................... 60

4.9 Microscopy .................... 71

4.10 Additives ..................... 73

5. Drugs in Feeds

5.1 Feeds—General Methods .............. 1

5.2 Chemical Methods for Antibiotics......... 44

5.3 Microbiological Methods for Antibiotics ................... 60

Common and Chemical Names of Drugs ......... 88

6. Disinfectants

6.1 Phenol Coefficient Methods ............ 1

6.2 Hard Surface Carrier Test Methods......... 6

6.3 Other Tests..................... 22

7. Pesticide Formulations

7.1 Gen eral Methods .................. 1

7.2 Inorganic and Organometallic Pesticides and Adjuvants.................... 8

7.3 Fungicides ..................... 25

7.4 Herbicides ..................... 45

7.5 Pesticides Related to Natural Products and Their Synergists................ 56

7.6 Organohalogen Pesticides ............. 69

7.7 Thiophosphorus and Other Organophosphorus Pesticides .......... 104

7.8 Miscellaneous Pesticides............. 130

Common and Chemical Names of Pesticides ...... 136

8. Hazardous Substances....................... 1

9. Metals and Other Elements at Trace Levels in Foods

9.1 Multielement Methods ............... 1

9.2 Single Element Methods.............. 22

10. Pesticide and Industrial Chemical Residues

10.1 General Multiresidue Methods ........... 1

10.2 Organo chlorine Residues ............. 26

10.3 Organophosphorus Residues............ 35

10.4 Fumigant Residues ................ 50

10.5 Carbamate Residues ................ 51

10.6 Individual Residues ................ 58

10.7 Pesticides in Water................. 97

10.8 Pesticides in Soil ................. 136

Common and Chemical Names of Pesticides ...... 140

11. Waters; and Salt

11.1 Water ........................ 1

11.2 Salt......................... 31

12. Microchemical Methods .................... 1

13. Radioactivity ............................. 1

14. Veterinary Analytical Toxicology ............. 1

15. Cosmetics

15.1 General Methods .................. 1

15.2 Deodorants and Antiperspirants........... 6

15.3 Depilatories .................... 11

15.4 Face Pow der .................... 11

15.5 Hair Preparations ................. 13

15.6 Suntan Preparations ................ 15

16. Ex traneous Materials: Isolation

16.1 General ....................... 1

16.2 Beverages and Beverage Materials ......... 11

16.3 Dairy Products................... 13

16.4 Nuts and Nut Products............... 18

16.5 Grains and Their Products............. 19

16.6 Baked Goods ................... 26

16.7 Breakfast Cereals ................. 28

16.8 Eggs and Egg Products .............. 29

16.9 Poultry, Meat, and Fish and Other Marine Products .................. 30

16.10 Fruits and Fruit Products ............. 33

16.11 Snack Food Products ............... 36

16.12 Sugars and Sugar Products ............ 36

16.13 Vegetables and Vegetable Products ......... 37

16.14 Spices and Other Condiments ........... 44

16.15 Miscellaneous ................... 53

16.16 Animal Excretions................. 61

16.17 Mold ........................ 71

16.18 Fruits and Fruit Products ............. 74

16.19 Vegetables and Vegetable Products ......... 75

17. Microbiological Methods

17.1 Eggs and Egg Products ............... 1

17.2 Chilled, Frozen, Precooked,or Prepared Foods, and Nutmeats.......... 4

17.3 Coliforms ..................... 27

17.4 Escherichia coli .................. 50

17.5 Staphylococcus .................. 89

17.6 Sterility (Commercial) of Foods (Canned, Low Acid) ............... 110

17.7 Clostridium .................... 115

17.8 Bacillus...................... 124

17.9 Salmonella .................... 128

17.10 Listeria ...................... 220

17.11 Vibrio ....................... 263

17.12 Viruses ...................... 268

17.13 Somatic Cells................... 270

17.14 Bacillus anthracis ................ 272

17.15 General Screening Methods ........... 279

18. Drugs: Part I

18.1 General Methods .................. 1

18.2 Solvents....................... 2

18.3 Halogenated Drugs ................. 3

18.4 Inorganic Drugs................... 5

18.5 Antihistamines................... 18

18.6 Alkanolamines................... 21

18.7 Phenethylamines.................. 27

18.8 Aminobenzoates .................. 28

18.9 Syn thetics ..................... 32

18.10 Microchemical Tests................ 44

18.11 Microscopy .................... 54

18.12 Miscellaneous ................... 55

18.13 Antifungal ..................... 55

18.14 Antiparkinsonian ................. 56

18.15 Antihypertensive.................. 57

Common and Chemical Names of Drugs ......... 59

19. Drugs: Part II

19.1 Acids ........................ 1

19.2 Phenolic Drugs ................... 2

19.3 Analgesics and Antipyretics ............ 7

19.4 Hypnotics and Sedatives.............. 13

19.5 Anticoagulants................... 20

19.6 Sulfonamides ................... 24

19.7 Thiazides ..................... 27

19.8 Other Sul fur-Containing Drugs .......... 30

Common and Chemical Names of Drugs ......... 36

20. Drugs: Part III

20.1 Opium Alkaloids .................. 1

20.2 Tropane Alkaloids ................. 6

20.3 Xanthine Alkaloids ................. 7

20.4 Ipecac Alkaloids .................. 8

20.5 Ephedra Alkaloids ................. 9

20.6 Ergot Alkaloids .................. 11

20.7 Physostigmine Alkaloids ............. 14

20.8 Chinchona Alkaloids ............... 16

20.9 Rauwolfia Alkaloids................ 18

20.10 Other Alkaloids .................. 25

20.11 Digitalis ...................... 27

20.12 Other Natural Products .............. 30

Common and Chemical Names of Drugs ......... 35

21. Drugs: Part IV

21.1 Natural Estrogens .................. 1

21.2 Synthetic Estrogens................. 3

21.3 Progestational Steroids ............... 6

21.4 Adrenocortico Steroids ............... 8

21.5 Thyroid ...................... 14

Common and Chemical Names of Drugs ......... 15

22. Drugs: Part V............................. 1

Common and Chemical Names of Drugs.......... 7

23. Drugs and Feed Additives in Animal Tissues ... 1

Common and Chemical Names of Drugs ......... 27

24. Forensic Sciences .......................... 1

25. Baking Powders and Baking Chemicals ....... 1

26. Distilled Liquors

26.1 Spirits ........................ 1

26.2 Cordials and Liqueurs ............... 19

27. Malt Beverages and Brewing Materials

27.1 Beer ......................... 1

27.2 Barley ....................... 23

27.3 Malt ........................ 24

27.4 Cereal Adjuncts .................. 31

27.5 Hops ........................ 34

27.6 Brewing Sugars and Syrups ............ 36

27.7 Wort ........................ 38

27.8 Yeast ........................ 39

27.9 Brewers’ Grains .................. 41

28. Wines

28.1 General ....................... 1

28.2 Preservatives.................... 17

28.3 Flavors....................... 18

29. Nonalcoholic Beverages and Concentrates........ 1

30. Coffee and Tea ............................ 1

31. Cacao Bean and Its Products

31.1 General ....................... 1

31.2 Shell......................... 3

31.3 Chocolate Liquor .................. 9

31.4 Fat.......................... 9

31.5 Other Constituents................. 12

32. Cereal Foods

32.1 Wheat Flour..................... 1

32.2 Wheat, Rye, Oats, Corn, Buck wheat, Rice, Barley, and Soybeans and Their Products Except Cereal Adjuncts .............. 44

32.3 Bread ....................... 66

32.4 Baked Products .................. 71

32.5 Macaroni, Egg Noodles, and Similar Products ...................... 73

33. Dairy Products

33.1 Sampling ...................... 1

33.2 Milk ......................... 4

33.3 Cream ....................... 64

33.4 Evaporated and Condensed Milk ......... 70

33.5 Dried Milk, Non fat Dry Milk, and Malted Milk .................. 71

33.6 Butter ....................... 75

33.7 Cheese ....................... 81

33.8 Ice Cream and Frozen Desserts .......... 95

34. Eggs and Egg Products ..................... 1

35. Fish and Other Marine Products ............. 1

36. Flavors

36.1 General Methods .................. 1

36.2 Vanilla Extract and Its Substitutes .......... 1

36.3 Lemon, Orange, and Lime Extracts, Flavors, and Oils.................. 16

36.4 Al mond Extract .................. 22

36.5 Cassia, Cinnamon, and Clove Extracts ...... 24

36.6 Flavor Extracts and Toilet Preparations .................... 25

37. Fruits and Fruit Products ................... 1

38. Gelatin, Dessert Preparations, and Mixes ....... 1

39. Meat and Meat Products.................... 1

40. Nuts and Nut Products ..................... 1

41. Oils and Fats.............................. 1

42. Vegetable Products, Processed

42.1 Canned Vegetables ................. 1

42.2 Dried Veg e tables .................. 9

42.3 Frozen Vegetables ................. 10

43. Spices and Other Condiments ............... 1

44. Sugars and Sugar Products

44.1 Sugars and Syrups ................. 1

44.2 Molasses and Molasses Products ......... 18

44.3 Confectionary ................... 24

44.4 Honey ....................... 25

44.5 Maple, Sap, Maple Syrup, Maple Syrup Products................... 37

44.6 Sugar Beets .................... 47

44.7 Corn Syrups and Other Starch Derived Sweeteners..................... 48

45. Vitamins and Other Nutrients

45.1 Chemical Methods ................. 1

45.2 Microbiological Methods ............. 56

45.3 Bioassay Methods ................. 74

45.4 Nutritionally Related Components ......... 86

46. Color Additives

46.1 Separation and Identification of Color Additives in Foods, Drugs, and Cosmetics ..... 1

46.2 Intermediates ................... 14

46.3 Subsidiary and Lower Sulfonated Dyes ...... 21

46.4 Metals and Other Elements ............ 22

46.5 Halogens...................... 25

46.6 Miscellaneous ................... 26

47. Food Additives: Direct

47.1 General Methods .................. 1

47.2 Antioxidants .................... 1

47.3 Chemical Preservatives .............. 11

47.4 Emulsifying Agents ................ 41

47.5 Enzymes ...................... 43

47.6 Miscellaneous ................... 44

48. Food Additives: Indirect .................... 1

49. Natural Toxins

49.1 Mycotoxins ..................... 1

49.2 Aflatoxins...................... 2

49.3 Aflatoxin M1 .................... 47

49.4 Deoxynivalenol .................. 54

49.5 Fumonisins .................... 56

49.6 Ochratoxins .................... 63

49.7 Patulin ....................... 754

9.8 Sterigmatocystin .................. 80

49.9 Zearalenone .................... 82

49.10 Seafood Toxins .................. 86

49.11 Plant Toxins ................... 123

50. Infant Formulas, Baby Foods, and Enteral Products....................... 1

51.Dietary Supplements

51.1 Ephedra Alkaloids ................. 1

51.2 Glucosamine .................... 10

51.3 b-Carotene ..................... 13

51.4 Ginkgo biloba ................... 19

51.5 Saw Palmetto ................... 24

51.6 Aristolochic Acid ................. 27

51.7 Goldenseal ..................... 31

51.8 Enzymes/Coenzymes ............... 33

51.9 Lycopene ..................... 35

Appendix A

Standard Solutions and Reference Materials ........ 1

Appendix B

Laboratory Safety...................... 1

Appendix C

Reference Tables ...................... 1

Appendix D

Guidelines for Collaborative Study Procedures to Validate Characteristics of a Method of Analysis ..... 1

Appendix E

Laboratory Quality Assurance ............... 1

Appendix F

Guidelines for Standard Method Performance Requirements........................ 1

Appendix G

Procedures and Guidelines for the Use of AOAC Voluntary Consensus Standards to EvaluateCharacteristics of a Method of Analysis .......... 1

Appendix H

Probability of Detection (POD) as a Statistical Model for the Validation of Qualitative Methods ......... 1

Appendix I

AOAC INTERNATIONAL Methods Committee Guidelines for Validation of Biological Threat AgentMethods and/or Procedures ................ 1

Appendix J

AOAC INTERNATIONAL Methods Committee Guidelines for Validation of Microbiological Methodsfor Food and Environmental Surfaces ........... 1

Appendix K

Guidelines for Dietary Supplements and Botanicals .... 1

Appendix L

AOAC Recommended Guidelines for Stakeholder Panel on Infant Formula and Adult Nutritionals (SPIFAN) Single-Laboratory Validation................ 1

Appendix M

Validation Procedures for Quantitative Food Allergen ELISA Methods: Community Guidance and Best Practices .......................... 1

Subject Index................................. 1

Index of Method Numbers...................... 1

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