ISO 7540:2006
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
View Superseded by
Ground paprika (Capsicum annuum L.) Specification
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
07-25-2020
English, French, Russian
10-23-2006
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ISO 7540:2006 defines the requirements for ground paprika.
A method for the determination of the moisture content of ground paprika is given in Annex A. Recommendations relative to storage and transport conditions are given in Annex B. A list of terms used in different countries for paprika (Capsicum annuum L.) is given in Annex C.
This International Standard is not applicable to ground chillies and capsicums.
| DevelopmentNote |
Supersedes ISO/DIS 7540 (10/2006)
|
| DocumentType |
Standard
|
| Pages |
11
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
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| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| ONORM EN ISO 7540 : 2010 | Identical |
| GOST R ISO 7540 : 2008 | Identical |
| NF EN ISO 7540 : 2010 | Identical |
| NF ISO 7540 : 2007 | Identical |
| NBN EN ISO 7540 : 2010 | Identical |
| NEN ISO 7540 : 2006 | Identical |
| NEN EN ISO 7540 : 2010 | Identical |
| NS EN ISO 7540 : 2010 | Identical |
| I.S. EN ISO 7540:2010 | Identical |
| PN EN ISO 7540 : 2010 | Identical |
| UNI EN ISO 7540 : 2010 | Identical |
| IS 16959:2019 | Identical |
| SS-EN ISO 7540 : 2010 | Identical |
| SN EN ISO 7540 : 2010 | Identical |
| UNE-EN ISO 7540:2010 | Identical |
| BS EN ISO 7540:2010 | Identical |
| EN ISO 7540:2010 | Identical |
| DIN EN ISO 7540:2010-05 | Identical |
| BS ISO 7540 : 2006 | Identical |
| NFV 32 166 : 1985 | Identical |
| UNE-EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| I.S. EN ISO 676:2009 | SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE |
| BS 7087-11:1990 | Herbs and spices ready for food use Specification for ground paprika |
| UNI EN ISO 676 : 2009 | SPICES AND CONDIMENTS - BOTANICAL NOMENCLATURE |
| EN ISO 676:2009 | Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997) |
| BS 7087-11:1996 | Herbs and spices ready for food use Specification for ground paprika |
| UNE-ISO 7542:2010 | Ground (powdered) paprika (Capsicum annuum Linnaeus). Microscopical examination. |
| BS EN ISO 676:2009 | Spices and condiments. Botanical nomenclature |
| ISO 1108:1992 | Spices and condiments — Determination of non-volatile ether extract |
| ISO 15161:2001 | Guidelines on the application of ISO 9001:2000 for the food and drink industry |
| ISO 22000:2005 | Food safety management systems Requirements for any organization in the food chain |
| ISO 930:1997 | Spices and condiments — Determination of acid-insoluble ash |
| ISO 7541:1989 | Ground (powdered) paprika Determination of total natural colouring matter content |
| ISO 972:1997 | Chillies and capsicums, whole or ground (powdered) — Specification |
| EN 14123:2007 | Foodstuffs - Determination of aflatoxin B1 and the sum of aflatoxin B1, B2, G1 and G2 in hazelnuts, peanuts, pistachios, figs, and paprika powder - High performance liquid chromatographic method with post-column derivatisation and immunoaffinity column cleanup |
| ISO 928:1997 | Spices and condiments — Determination of total ash |
| ISO 948:1980 | Spices and condiments — Sampling |
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