What are the common detection indexes in food physical and chemical inspection?

What specific detection indicators should be formulated according to specific foods. Common detection indicators are moisture, ash and water extract.

Acid-insoluble ash, water-soluble ash alkalinity, (crude) protein (nitrogen), (crude) fat, fatty acid, reducing sugar and total sugar.

, starch, crude fiber, dietary fiber, insoluble dietary fiber, net content, pH value, dry matter content, soluble solids, solid content, dry-wet ratio, pull-tab size, pull-tab thickness, dry-wet ratio, pull-tab length, width, flower diameter, calculation, impurities and fluorescent substances. Crude polysaccharide. Moldy grain, taste. Natural crushing rate, cooked crushing rate, cooking loss rate, sand content, color, smell, taste, stuffing (material) content, temperature, specific volume, alkalinity, bulk density, transparency, smell, taste, acid value (acid value), peroxide value, etc.