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United States Department of Agriculture

Agricultural Research Service

Research Project: OPTICAL PROPERTIES OF SMALL GRAINS FOR RAPID AND OBJECTIVE ASSESSMENT OF QUALITY AND SAFETY Title: Chapter 32. Cereal Foods.

Author
item Delwiche, Stephen

Submitted to: Official Methods of Analysis of AOAC International
Publication Type: Book / Chapter
Publication Acceptance Date: September 1, 2005
Publication Date: September 30, 2006
Citation: Delwiche, S.R. 2006. Chapter 32: Cereal Foods. In: Horowitz, W., Latimre, G.W., Official Methods of Analysis of AOAC International, 18th Edition. In: Horowitz, W., Latimer, G.W. Gaithersburg, MD. AOAC International. 32.1-32.61.

Technical Abstract: AOAC International is the international professional organization that is largely responsible for the development of analytical chemical methods that apply to food, agriculture, marine organisms, dietary supplements, and food allergens. Methods traditionally arise from the collaborative efforts of scientists in university, government, and private laboratories worldwide, who, in sequence, develop a protocol of methodology, perform the method in a multi-laboratory, or ring, study, statistically analyze the results for estimation of the precision of the procedure, and eventually, campaign to the organization to have the procedure formally adopted as a method. (Frequently, AOAC methods are later adopted by the worldwide organization, Codex, jointly supported by the World Health Organization and the Food and Agriculture Organization of the United Nations. AOAC International periodically releases updated editions of its methods manual, known as the Official Methods of Analysis, or OMA. The word "official" has particular significance in that it implies an adherence to the Food, Drug, and Cosmetic Act, 21 CFR 2.19, that is recognized in Title 9 of USDA-FSIS Code of Federal Regulations. The manual is composed of 50-plus chapters, with each chapter specific to a commodity or class of product. Chapter 32, designated as Cereal Foods, covers the methods that are pertinent to constituents and properties of wheat, corn, soybean, and their derived products. More than 50 methods are described in this chapter.

Last Modified: 8/22/2014
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