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The LanguaL 2017™ Thesaurus  -  Systematic Display

 Updated 2018-06-12

 

FTCF0011
Descriptor    F. EXTENT OF HEAT TREATMENT
Scope noteThis term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. 
Description 
Used to broadly characterize a food product based on the extent of heat applied. Heat treatment affects the flavor and textural characteristics of a food and thus consumer preparation time. Heat treatment causes chemical changes and/or reduction of enzyme and of microbial activity and thus affects food safety and shelflife. Specifics of preparation are covered by *G. COOKING METHOD* and *H. TREATMENT APPLIED*. [FDA CFSAN 1995]
 



 News
First Albanian food composition tables (2022).

2023-07-01
First Albanian food composition tables (2022) published with assistance from NPPC-VÚP in the frame of the Slovak Republic Official Development Support Programme.
Download here.
 
Swedish food composition database updated.

2023-06-13
New version of the Swedish food composition database with updated nutritional values for several food groups and new foods and iodine values added. See the Swedish Food Agency's website.
 
First edition of the Kyrgyz Food Composition Table.

2022-10-04
Kyrgyzstan has released their first national food composition table. For more information, see the EuroFIR website.
 
2021 Release of the New Zealand Food Composition Database.

2022-10-04
The 2021 update of New Zealand food composition database (NZFCD) released online on 31st March 2022. For more information, see the EuroFIR website.