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| official methods of analysis of aoac international: Official Methods of Analysis of AOAC International AOAC International, 1995 |
| official methods of analysis of aoac international: Official Methods of Analysis of the Association of Official Analytical Chemists Association of Official Analytical Chemists, 1925 |
| official methods of analysis of aoac international: Official Methods of Analysis of AOAC International AOAC International, George W. Latimer, 2012 The Official Methods of AnalysisSM, 19th Edition (print), is now available for purchase. The print edition is a 2-volume set (hard cover bound books; not a subscription). Following are highlights in the new edition: * 31 Methods adopted as First Action * 16 SMPRs developed and approved by AOAC stakeholder panels * 7 Methods with major modifications * 10 Methods with minor editorial revisions * 7 New appendices on guidelines for SMPRs, voluntary consensus standards, probability of detection, validation of microbiological methods for foods and environmental surfaces, validation of dietary supplements and botanicals, single-laboratory validation of infant formula and adult nutritionals, and validation of food allergens * A new subchapter on General Screening Methods (Chapter 17, subchapter 15) that includes screening methods for bacteria * Updated information on program components of the Official MethodsSM process (found in the front matter) |
| official methods of analysis of aoac international: Official Methods of Analysis of AOAC International Association of official analytical chemists international, 2023 |
| official methods of analysis of aoac international: Official Methods of Analysis of Aoac International Aoac INTERNATIONAL, 2022-06-27 AOAC INTERNATIONAL has been publishing a robust set of methods for analytical scientists since 1884. Scientists from around the globe contribute their expertise to ensure the content remains reliable in terms of standards development, method development, and the systematic evaluation and review of methods. As a result, the Official Methods of Analysis of AOAC INTERNATIONAL is the most comprehensive collection of chemical and microbiological methods available in the world. Now in its twenty-second edition, this publication continues to be the most extensive and reliable collection of chemical and microbiological methods and consensus standards. Many methods within the compendium have notation indicating their adoption as harmonized international reference methods by the International Organization for Standardization (ISO), the International Dairy Federation (IDF), the International Union of Pure and Applied Chemistry (IUPAC), and the Codex Alimentarius Commission. This new edition includes new and updated methods approved since 2019 |
| official methods of analysis of aoac international: Bacteriological Analytical Manual United States. Food and Drug Administration. Division of Microbiology, 1969 |
| official methods of analysis of aoac international: Handbook of Dairy Foods Analysis Leo M.L. Nollet, Fidel Toldra, 2009-11-04 Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries. |
| official methods of analysis of aoac international: Official Methods of Analysis of AOAC International Patricia Cunniff, 1999 |
| official methods of analysis of aoac international: Handbook of Food Analysis: Residues and other food component analysis Leo M. L. Nollet, 2004 Thoroughly updated to accommodate recent research and state-of-the-art technologies impacting the field, Volume 2: Residues and Other Food Component Analysis of this celebrated 3 volume reference compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and other sources. Volume 2 evaluates methods for: establishing the presence of mycotoxins and phycotoxins identifying growth promoters and residual antibacterials tracking residues left by fungicides and herbicides discerning carbamate and urea pesticide residues confirming residual amounts of organochlorine and organophosphate pesticides detecting dioxin, polychlorobiphenyl (PCB), and dioxin-like PCB residues ascertaining n-nitroso compounds and polycyclic aromatic hydrocarbons tracing metal contaminants in foodstuffs |
| official methods of analysis of aoac international: Official Methods of Analysis of AOAC International AOAC International, Association of Official Analytical Chemists (Arlington, Estados Unidos), 1997 Agricultural chemicals; Contaminants; Drugs; Food composition; Additives; Natural contaminants. |
| official methods of analysis of aoac international: Van Nostrand's Encyclopedia of Chemistry Glenn D. Considine, 2005-02-03 Scientists, engineers, and technologists in many fields need a knowledge of chemistry because of the importance of chemistry in diverse technologies. In addition, to classical topics of chemistry, the new Encyclopedia covers nanotechnology, fuel cell technology, green chemistry, forensic chemistry, supramolecular chemistry, combinatorial chemistry, materials chemistry, and proteomics. This fifth print edition has been revised and updated, and includes over 200 new articles, as well as 1,300 updated articles. |
| official methods of analysis of aoac international: Official Methods of Analysis of AOAC International Association of Official Analytical Chemists, 2000 |
| official methods of analysis of aoac international: Official Methods of Analysis of AOAC International Association of Official Analytical Chemists, 2000 |
| official methods of analysis of aoac international: Essentials Of Functional Foods Mary K. Schmidl, Theodore P. Labuza, 2000-06-30 Providing overview, depth, and expertise, Essentials of Functional Foods is the key resource for all involved in the exciting and rapidly growing arena of functional foods. Every important aspect of functional foods and ingredients is covered, from technology, product groups, and nutrition, to safety, efficacy, and regulation. The editors and their expert contributors emphasize broadly based principles that apply to many functional foods. This book is essential reading for food scientists, researchers, and professionals who are developing, researching, or working with functional foods and ingredients in the food, drug, and dietary supplement industry. |
| official methods of analysis of aoac international: Official Methods of Analysis of Aoac International, 1st Supplement Aoac International, 1996-01-01 |
| official methods of analysis of aoac international: Food Analysis Laboratory Manual S. Suzanne Nielsen, 2010-03-20 This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis. |
| official methods of analysis of aoac international: Vitamin Analysis for the Health and Food Sciences Ronald R. Eitenmiller, W. O. Landen Jr., Lin Ye, 2016-04-19 Employing a uniform, easy-to-use format, Vitamin Analysis for the Health and Food Sciences, Second Edition provides the most current information on the methods of vitamin analysis applicable to foods, supplements, and pharmaceuticals. Highlighting the rapid advancement of vitamin assay methodology, this edition emphasizes the use of improved |
| official methods of analysis of aoac international: Food Analysis Suzanne Nielsen, 2014-09-04 This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook. |
| official methods of analysis of aoac international: Chemical Analysis of Antibiotic Residues in Food Jian Wang, James D. MacNeil, Jack F. Kay, 2011-11-29 An insightful exploration of the key aspects concerning the chemical analysis of antibiotic residues in food The presence of excess residues from frequent antibiotic use in animals is not only illegal, but can pose serious health risks by contaminating products for human consumption such as meat and milk. Chemical Analysis of Antibiotic Residues in Food is a single-source reference for readers interested in the development of analytical methods for analyzing antibiotic residues in food. It covers themes that include quality assurance and quality control, antibiotic chemical properties, pharmacokinetics, metabolism, distribution, food safety regulations, and chemical analysis. In addition, the material presented includes background information valuable for understanding the choice of marker residue and target animal tissue to use for regulatory analysis. This comprehensive reference: Includes topics on general issues related to screening and confirmatory methods Presents updated information on food safety regulation based on routine screening and confirmatory methods, especially LC-MS Provides general guidance for method development, validation, and estimation of measurement uncertainty Chemical Analysis of Antibiotic Residues in Food is written and organized with a balance between practical use and theory to provide laboratories with a solid and reliable reference on antibiotic residue analysis. Thorough coverage elicits the latest scientific findings to assist the ongoing efforts toward refining analytical methods for producing safe foods of animal origin. |
| official methods of analysis of aoac international: Safety Evaluation of Certain Food Additives Joint FAO/WHO Expert Committee on Food Additives. Meeting, World Health Organization, 2009 IPCS--International Programme on Chemical Safety. |
| official methods of analysis of aoac international: Official Methods of Analysis of AOAC International AOAC International, 1997 Includes March 1997 Supplement. |
| official methods of analysis of aoac international: Compendium of Methods for the Microbiological Examination of Foods Yvonne Salfinger, Mary Lou Tortorello, 2015 The Fifth edition of the Compendium of Methods for the Microbiological Examination of Foods has now been fully updated. All chapters have been revised and new chapters have been added. This Compendium is the primary authority for food safety testing and presents a comprehensive selection of proven testing methods with an emphasis on accuracy, relevance, and reliability. The Compendium is a must-have for all food laboratories, food manufacturers, public health laboratories, and anyone performing food safety testing. - Publisher. |
| official methods of analysis of aoac international: Gels Handbook: Functions , 2001 |
| official methods of analysis of aoac international: Food Emulsifiers and Their Applications Richard W Hartel, Gerard L. Hasenhuettl, 2013-04-17 Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food. |
| official methods of analysis of aoac international: Handbook of Processed Meats and Poultry Analysis Leo M.L. Nollet, Fidel Toldra, 2008-11-12 Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American |
| official methods of analysis of aoac international: Food Composition Data Heather Greenfield, D. A. T. Southgate, 2003-01-01 The second edition of this publication contains a set of guidelines on data compilation, dissemination and use in the analysis of food, which seeks to highlight how to obtain quality data that meet the varied requirements of food composition database users. These guidelines draw on experience gained in countries where food composition programmes have been active for many years. It will be of relevance to professionals in health and agriculture research, policy development, food regulation and safety, food product development, clinical practice and epidemiology. |
| official methods of analysis of aoac international: Citrus Processing Dan A. Kimball, 2012-12-06 Citrus juices are the most common among the fruit juices around the world and constitute a major portion of the food industry. Even though juice-processing technology has been around for many years, interest in historical and modem in novations and applications is widespread. New juice enterprises are springing up constantly all over the world. Old enterprises are constantly undergoing change, growth, and development. The Internet has expanded the reach of many, not only for information but for marketing and production alterations. The World Wide Web has made the wide world one. Computer technology alone is growing faster than the oranges on the trees. With these multifaceted changes, a need has emerged for an update to the first edition of Citrus Processing. The second edition of Citrus Processing has expanded its scope beyond the quality control theme of the first edition. I have used a more holistic approach to the subject of citrus processing. Those using this text in the classroom will find it more comprehensive in its treatment of the subject. The first edition targeted the industrial technologist. The second edition approaches citrus processing as a complete subject, assuming an audience interested in learning from the ground up. This new approach should be particularly appealing to those unfamiliar with the industry. Even so, experienced industrialists will find the information con tained here contemporary, futuristic, and fundamental. |
| official methods of analysis of aoac international: Dietary Fiber George V. Vahouny, David Kritchevsky, 2012-12-06 Only 15 years ago a conference on dietary fiber, let alone an international conference, would have been considered an extremely unlikely, and in fact an unthinkable, event. Yet in recent years a number of such conferences have taken place at the international level and in different parts of the world; the conference of which the present volume is an outgrowth is the second to have been held in Washington, D. C. This extraordinary development of interest in a hitherto largely neglected component of diet has been reflected by a veritable explosion of scientific literature, with published articles increasing 40-fold, from around ten to over 400 per year, within the decade 1968-1978. Not only has the growth of interest in and knowledge of fiber made it perhaps the most rapidly developing aspect of nutritional science in recent history if not in all time, but epidemiologic studies relating fiber intake to disease patterns, subsequently broadened to include other food components, have been largely responsible for the current concept of diseases characteristic of modern Western culture and lifestyle. The potential importance of this realization is forcefully underlined by the considered judgment of Thomas MacKeown, epidemiologist and medical historian of Birmingham University, England. |
| official methods of analysis of aoac international: Karl Fischer Titration Eugen Scholz, 2012-12-06 The Karl Fischer titration is used in many different ways following its publication in 1935 and further applications are continually being explored. At the present time we are experiencing another phase of expansion, as shown by the development of new titration equipment and new reagents. KF equipment increasingly incorporates microprocessors which enable the course of a titration to be programmed thus sim plifying the titration. Coulometric titrators allow water determinations in the micro gram-range: the KF titration has become a micro-method. The new pyridine-free re agents make its application significantly more pleasant and open up further possibili ties on account of their accuracy. To make the approach to Karl Fischer titrations easier, we have summarized the present knowledge in this monograph and we have complemented it with our own studies and practical experience. As this book should remain readable, we have tried to keep the fundamentals to a minimum. Historical developments are only mentioned if they seem to be necessary for understanding the KF reaction. The ap plications are described more fully. Specific details which may interest a particular reader can be found in the original publications cited. The referenced literature is in chronological order as the year of publication may also prove informative. Thus, [6902] for example denotes 69 for 1969 being the year of publication and 02 is a non-recurring progressive number. The referenced litera ture includes summaries which we hope will be of help to find the right publica tion easily. |
| official methods of analysis of aoac international: Principles of Bacterial Detection: Biosensors, Recognition Receptors and Microsystems Mohammed Zourob, Sauna Elwary, Anthony P. F. Turner, 2008-09-03 Principles of Bacterial Detection: Biosensors, Recognition Receptors and Microsystems will cover the up-to-date biosensor technologies used for the detection of bacteria. Written by the world's most renowned and learned scientists each in their own area of expertise, Principles of Bacterial Detection: Biosensors, Recognition Receptors and Microsystems is the first title to cover this expanding research field. |
| official methods of analysis of aoac international: Flavors for Nutraceutical and Functional Foods M. Selvamuthukumaran, Yashwant Pathak, 2018-08-06 Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different natural ingredients/botanicals used in various functional foods and nutraceutical products. The techniques of incorporating flavors in Nutraceutical products can be classified as conventional and using recently developed modern techniques such as nanotechnology are also covered in different chapters. These techniques are mainly used for masking the taste of nutraceutical and functional food products. The book discusses the basics of flavors and the significance of the flavor industry in relation to Nutraceuticals. This book covers various processes involved in incorporating flavor and improving product acceptability. It provides an overview on the potential applications of the main terpene based flavors as part of nutraceuticals formulations. This book will serve as a reference to academicians and industry people who are involved in Nutraceutical formulations and marketing. |
| official methods of analysis of aoac international: Official Methods of Analysis of AOAC International AOAC International, 1995 |
| official methods of analysis of aoac international: Distillers Grains KeShun Liu, Kurt A. Rosentrater, 2016-04-19 In recent years, there has been a dramatic increase in grain-based fuel ethanol production in North America and around the world. Whether such production will result in a net energy gain or whether this is sustainable in the long term is under debate, but undoubtedly millions of tons of non-fermented residues are now produced annually for global tr |
| official methods of analysis of aoac international: Methods of Analysis of Food Components and Additives, Second Edition Semih Otles, 2011-11-16 With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing methods to meet analytical needs. Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet these ever-increasing analytical demands. This updated edition of Methods of Analysis of Food Components and Additives covers recent advances as well as established methods in a concise guide, presenting detailed explanations of techniques for analysis of food components and additives. Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments. It provides readers with a survey of modern analytical instruments and methods for the analysis of food components, additives, and contaminants. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive that can be analyzed, explains how it works, and then offers examples of applications. This reference covers selection of techniques, statistical assessments, analysis of drinking water, and rapid microbiological techniques. It also describes the application of chemical, physical, microbiological, sensorial, and instrumental novel analysis to food components and additives, including proteins, peptides, lipids, vitamins, carotenoids, chlorophylls, and food allergens, as well as genetically modified components, pesticide residues, pollutants, chemical preservatives, and radioactive components in foods. The Second Edition contains three valuable new chapters on analytical quality assurance, the analysis of carbohydrates, and natural toxins in foods, along with updates in the remaining chapters, numerous examples, and many new figures. |
| official methods of analysis of aoac international: Handbook of Food Analysis: Physical characterization and nutrient analysis Leo M. L. Nollet, 2004 This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters. |
| official methods of analysis of aoac international: Practical HPLC Method Development Lloyd R. Snyder, Joseph J. Kirkland, Joseph L. Glajch, 2012-12-03 This revision brings the reader completely up to date on the evolving methods associated with increasingly more complex sample types analyzed using high-performance liquid chromatography, or HPLC. The book also incorporates updated discussions of many of the fundamental components of HPLC systems and practical issues associated with the use of this analytical method. This edition includes new or expanded treatments of sample preparation, computer assisted method development, as well as biochemical samples, and chiral separations. |
| official methods of analysis of aoac international: Analytical Methods for Milk and Milk Products Megh R. Goyal, N. Veena, Santosh Kumar Mishra, 2024-02-20 This new three-volume set comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products. This volume focuses on various analytical methods for physicochemical and compositional analysis of concentrated, coagulated, and fermented dairy products in detail. It also describes the standard methodologies for the analysis of nutraceutical components and food additives commonly used in various dairy products to meet technological and nutritional quality standards. The other volumes are: Volume 1: Sampling Methods, Chemical, and Compositional Analysis Volume 3: Microbiological Analysis is forthcoming. Together, these three volumes will be a complete and thorough reference on analytical methods for milk and milk products. The volumes will be valuable for researchers, scientists, food analysts, food analysis and research laboratory personnel involved in the area of milk and milk products analysis as well as for faculty and students. |
| official methods of analysis of aoac international: Evaluation of Certain Food Additives and Contaminants Joint FAO/WHO Expert Committee on Food Additives. Meeting, World Health Organization, 2007 This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavoring agents with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The Committee also evaluated the risk posed by two food contaminants with the aim of advising on risk management options for the purpose of public health protection. Annexed to the report are tables summarizing the Committee's recommendations for intakes and toxicological evaluations of the food additives and contaminants considered. |
| official methods of analysis of aoac international: Quality Assurance for the Food Industry J. Andres Vasconcellos, 2003-12-29 Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to quality, as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and |
| official methods of analysis of aoac international: Handbook of Reference Methods for Plant Analysis Yash Kalra, 1997-12-29 The Handbook of Reference Methods for Plant Analysis is an outstanding resource of plant analysis procedures, outlined in easy-to-follow steps and laboratory-ready for implementation. Plant laboratory preparation methods such as dry ashing and acid and microwave digestion are discussed in detail. Extraction techniques for analysis of readily soluble elements (petiole analysis) and quick test kits for field testing are also presented. This handbook consolidates proven, time tested methods in one convenient source. Plant scientists in production agriculture, forestry, horticulture, environmental sciences, and other related disciplines will find the Handbook a standard laboratory reference. The Handbook was written for the Soil and Plant Analysis Council, Inc., of which the editor is a board member. The council aims to promote uniform soil test and plant analysis methods, use, interpretation, and terminology; and to stimulate research on the calibration and use of soil testing and plant analysis. This reference will help readers reach these important goals in their own research. |
OFFICIAL Definition & Meaning - Merriam-Webster
The meaning of OFFICIAL is one who holds or is invested with an office : officer. How to use official in a sentence.
OFFICIAL | English meaning - Cambridge Dictionary
OFFICIAL definition: 1. relating to a position of responsibility: 2. agreed to or arranged by people in positions of…. Learn more.
OFFICIAL Definition & Meaning | Dictionary.com
adjective of or relating to an office, its administration, or its duration sanctioned by, recognized by, or derived from authority an official statement appointed by authority, esp for some special duty …
Official - Definition, Meaning & Synonyms | Vocabulary.com
If something is official, it's authorized and approved by somebody. If Gatorade is the official drink of the Olympics, somebody with authority has signed some papers and a deal has been made.
Official - definition of official by The Free Dictionary
1. a person appointed or elected to an office or charged with certain duties. 2. of or pertaining to an office or position of duty, trust, or authority: official powers. 3. appointed, authorized, or …
official adjective - Definition, pictures, pronunciation and usage ...
Definition of official adjective in Oxford Advanced Learner's Dictionary. Meaning, pronunciation, picture, example sentences, grammar, usage notes, synonyms and more.
official - Wiktionary, the free dictionary
May 4, 2025 · official (comparative more official, superlative most official) Of or about an office or public trust.
official - WordReference.com Dictionary of English
of or relating to an office or to a position of duty, trust, or authority:[before a noun] official powers. appointed, authorized, recognized, or approved by a government or organization: an official flag.
Official Definition & Meaning | YourDictionary
By, from, or with the proper authority; authorized or authoritative. An official request. Holding office or serving in a public capacity. An official representative. In a formal or ceremonious manner, …
Official - Wikipedia
An official is someone who holds an office (function or mandate, regardless of whether it carries an actual working space with it) in an organization or government and participates in the …
OFFICIAL Definition & Meaning - Merriam-Webster
The meaning of OFFICIAL is one who holds or is invested with an office : officer. How to use official in a sentence.
OFFICIAL | English meaning - Cambridge Dictionary
OFFICIAL definition: 1. relating to a position of responsibility: 2. agreed to or arranged by people in positions of…. Learn more.
OFFICIAL Definition & Meaning | Dictionary.com
adjective of or relating to an office, its administration, or its duration sanctioned by, recognized by, or derived from authority an official statement appointed by authority, esp for some special …
Official - Definition, Meaning & Synonyms | Vocabulary.com
If something is official, it's authorized and approved by somebody. If Gatorade is the official drink of the Olympics, somebody with authority has signed some papers and a deal has been made.
Official - definition of official by The Free Dictionary
1. a person appointed or elected to an office or charged with certain duties. 2. of or pertaining to an office or position of duty, trust, or authority: official powers. 3. appointed, authorized, or …
official adjective - Definition, pictures, pronunciation and usage ...
Definition of official adjective in Oxford Advanced Learner's Dictionary. Meaning, pronunciation, picture, example sentences, grammar, usage notes, synonyms and more.
official - Wiktionary, the free dictionary
May 4, 2025 · official (comparative more official, superlative most official) Of or about an office or public trust.
official - WordReference.com Dictionary of English
of or relating to an office or to a position of duty, trust, or authority:[before a noun] official powers. appointed, authorized, recognized, or approved by a government or organization: an official flag.
Official Definition & Meaning | YourDictionary
By, from, or with the proper authority; authorized or authoritative. An official request. Holding office or serving in a public capacity. An official representative. In a formal or ceremonious manner, …
Official - Wikipedia
An official is someone who holds an office (function or mandate, regardless of whether it carries an actual working space with it) in an organization or government and participates in the …
