1
IS 10226 : Part 1 : 1982 Method for determination of crude fibre content in - food products: Part 1 general method
2020
Methods of tests
2
IS 10226 : Part 2 : 1982 Method for determination of crude fibre content in food products: Part 2 modified scharrer method
2020
Methods of tests
3
IS 10641 : 1983 Recommended methods for determination of aroma and taste thresholds
2020
Methods of tests
4
IS 11062 : 2019 Method for estimation of total dietary fibre in foodstuffs (First Revision)
2023
Methods of tests
5
IS 15285 : 2016 Sensory analysis - Methodology - Initiation and training of assessors in the detection and recognition of odours (First Revision)
2021
Methods of tests
6
IS 15286 : 2003 Sensory analysis - Methodology - Guidelines for the preparation of samples for which direct sensory analysis is not feasible
2023
Methods of tests
7
IS 15315 : 2003 Sensory analysis - Methodology - Flavour profile methods
2019
Methods of tests
8
IS 15316 : 2016 Sensory analysis - General guidance for the design of test rooms (First Revision)
2021
Methods of tests
9
IS 15317 : 2017 Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
2022
Others
10
IS 15642 : Part 1 AND 2 : 2006 Quick methods for detection of adulterants/contaminants in common food products
2020
Methods of tests
11
IS 15733 : 2006 Portable kit for quick detection of adulterants/contaminants in common food products - Specification
2020
Product Specification
12
IS 16639 : 2018 Infant formula and adult nutritionals - Determination of vitamin E and vitamin A by normal phase high performance liquid chromatography
2022
Methods of tests
13
IS 16640 : 2018 Infant formula and adult nutritionals - Determination of vitamin B12 by reversed phase high performance liquid chromatography (RP - HPLC)
2022
Methods of tests
14
IS 16641 : 2018 Infant formula - Determination of nucleotides by liquid chromatography
2022
Methods of tests
15
IS 16642 : 2018 Infant formula and adult nutritionals - Determination of pantothenic acid by ultra high performance liquid chromatography and tandem mass spectrometry method (UHPLC - MS/MS)
2022
Methods of tests
16
IS 16643 : 2018 Food products - Determination of the glycaemic index (GI) and recommendation for food classification
2022
Methods of tests
17
IS 16649 : 2018 Infant formula and adult nutritionals - Determination of Myo - Inositol by liquid chromatography and pulsed amperometry
2022
Methods of tests
18
IS 5126 : 2016 Sensory analysis - Vocabulary (Second Revision)
2021
Terminology
19
IS 5398 : 1969 Methods for estimation of thiamine (Vitamin B1) in foodstuffs
2020
Methods of tests
20
IS 5399 : 1969 Methods for estimation of riboflavin (Vitamin B2) in, foodstuffs
2020
Methods of tests
21
IS 5400 : 1969 Methods for estimation of nicotinic acid (Niacin) in foodstuffs
2020
Methods of tests
22
IS 5835 : 1970 Method for estimation of vitamin D in foodstuffs
2020
Methods of tests
23
IS 5838 : 1970 Methods for estimation of vitamin C in foodstuffs
2020
Methods of tests
24
IS 5886 : 1970 Methods for estimation of carotenes and vitamin A (Retinol) in foodstuffs
2020
Methods of tests
25
IS 6273 : Part 2 : 1971 Guide for sensory evaluation of foods: Part 2 methods and evaluation cards
2019
Methods of tests
26
IS 6273 : Part 3 : Sec 1 : 1983 Guide for sensory evaluation of foods: Part 3 statistical analysis of data: Sec 1 difference/preference tests (First Revision)
2023
Methods of tests
27
IS 7219 : 1973 Method for determination of protein in foods and feeds
2020
Methods of tests
28
IS 7234 : 1974 Method for estimation of folic acid in foodstuffs
2020
Methods of tests
29
IS 7235 : 1974 Method for estimation of tocopherols (Vitamin E) in foodstuffs
2020
Methods of tests
30
IS 7481 : 1974 Method for determination of protein efficiency ratio (Per)
2020
Methods of tests
31
IS 7529 : 1975 Method for estimation of vitamin B 12 in foodstuffs
2020
Methods of tests
32
IS 7530 : 1975 Method for estimation of pyridoxine (Vitamin B6) in foodstuffs
2020
Methods of tests
33
IS 7815 : 1975 Method for estimation of amino acids in food
2020
Methods of tests
34
IS 8077 : 1976 Procedure for checking temperature of quick - Frozen foods
2020
Methods of tests
35
IS 8168 : 1976 Method for determination of available lysine in foods
2020
Methods of tests
36
IS 8639 : 1977 Code for evaluation of the effect of packaging and storage on the sensory qualities of foods and beverages
2019
Code of Practice
37
IS 9820 : 1981 Method for estimation of biotin in foodstuffs
2020
Methods of tests
38
IS 9840 : 1981 Method for estimation of pantothenic acid in foodstuffs
2020
Methods of tests
