Shared Left Border
    LanguaL™ Home
    Thesaurus
    Literature
    Proposals
    Downloads
    Contacts
    About the web pages
    Links
  
  
  
  
 

 Other DFI sites

    DFI Home
    SciName Finder™
    Compilers' Toolbox™

The LanguaL 2014™ Thesaurus  -  Systematic Display


 Updated 2015-01-20

 

Descriptor    F. EXTENT OF HEAT TREATMENT [F0011]
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
New release of Brazilian Food Composition Table.

2017-10-17
Version 6.0 of the Brazilian Food Composition Table is now available.
See the TBCA website.
 
Release of the Nigerian Food Composition Database.

2017-10-01
Version 1.0 of the Nigerian Food Composition Database is now available.
See the Nigeria Food Data website.
 
New release of the NZ Food Composition Database

2017-05-19
The 2017 release of the NZFCD products are now available on the NZFCD website.
 
FoodOn
A farm to fork ontology.

2017-02-02
FoodOn is a new ontology built to represent entities which bear a “food role”, currently based largely on LanguaL.
For more information,
see the FoodOn site.