What is BS EN 16943-ICP-OES method for the determination of calcium, copper, etc in foodstuffs about?
BS EN 16943 discusses the determination of calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium, sulfur, and zinc in foodstuffs. BS EN 16943 is a European standard that provides the ICP-OES method for the determination of calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium, sulfur, and zinc in foodstuffs to ensure the physicochemical properties of foodstuffs.
BS EN 16943 describes a method for the determination of calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium, sulfur, and zinc in different foodstuffs using optical emission spectrometry with inductively coupled plasma (ICP-OES) after pressure digestion.
The method under BS EN 16943 has been validated in an interlaboratory study according to ISO 5725 [1] on infant formula soya-based, cheese, chicken meat, wheat flour, apple juice, lobster, and milk.
Who is BS EN 16943-ICP-OES method for the determination of calcium, copper, etc in foodstuffs for?
BS EN 16943 on ICP-OES method for the determination of calcium, copper, etc in foodstuffs is relevant to:
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS EN 16943-ICP-OES method for the determination of calcium, copper, etc in foodstuffs?
Minerals are those elements on the earth and in foods that our bodies need to develop and function normally. Those essential for health include calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, zinc, iodine, chromium, copper, fluoride, molybdenum, manganese, and selenium.
BS EN 16943 provides you with apparatus, methods, procedures, quality control of analysis, calculation, precision, and much more.
The methods and procedures provided by BS EN 16943 assist in improving the quality of foodstuffs and ensure restoring the minerals in foodstuffs and protecting the body of end-users from long-term damage.
By adopting BS EN 16943 you can improve the quality of the foodstuffs and produce standardized food products.
