Official analytical methods of the American Spice Trade Association.

Englewood Cliffs, NJ: American Spice Trade Assn, 1986. 3rd edition. Hardcover. Very Good+/None. Black plastic 1-inch, 6-ring binder with 5.5 x 8.5 in. pages, unmarked and crisp. Gilt titling on front and spine. No apparent wear. 7 1/8 x 9 ins. BOOK INFO: Loose leaf binder includes all previous existing ASTA methods, revised and updated, as well new methods. References and statistical data are inserted. See included photo for Table of Contents: General Methods: Preparation of Sample; Moisture, Distillation Method; Moisture, Vacuum Oven Metho; Total Ash; Acid Insoluble Ash; Steam Volatile Oil, Modified Clevenger Method; Steam Volatile Oil, Lee and Ogg Method; Crude Fiber; Starch, Direct Acid Hydrolysis; Alcohol Extract; Sieve Analysis; Non-volatile Methylene Chloride Extract. Methods for Specific Spices: Piperine Content of Black and White Pepper; Light Berries nd Extraneous Matter in Pepper; Volatile Oil in Mustard Seed and Flour (with Alternate Method); Steam Volatile Oil in Cassia; Cinnamic Aldehyde in Cassia Oils; Color Power of Turmeric; Phenols in Nutmeg and Mace; Extractable Color in Capsicums and Their Oleoresins; Pungency of Capsicums and Their Oleoresins (scoville and HPLC); Microanalytical Analysis of Paprika; Microanalytical Analysis of Ground Capsicum; Aflatoxin Determination; Bulk Index/Bulk Density (Manual & Machine Methods); Ethylene Oxide and Ethylene Chlorohydrin Residue in Black Pepper.