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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. 
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]

New release of the Swedish food database

A new release of the Swedish food database published. See the Swedish National Food Administration website.
New release of the Danish Food Composition Database.

The Danish Food Composition Database, FRIDA version 3, has been published.
See the DTU National Food Institute website.
New release of the French Food Composition Table

The 2017 version of the French Food Composition Table is online.
See the ANSES-CIQUAL website.
New release of Brazilian Food Composition Table.

Version 6.0 of the Brazilian Food Composition Table is now available.
See the TBCA website.