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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
UK Composition of Foods online

2019-05-23
Food Databanks National Capability extended dataset based on PHE’s McCance and Widdowson’s Composition of Foods Integrated Dataset.
 
Composition of foods integrated dataset (CoFID) 2019

2019-05-22
McCance and Widdowson’s 'composition of foods integrated dataset' on the nutrient content of the UK food supply. Available from Public Health England's website.
 
IFDC 2019 in Lisbon 14-18 October 2019

2019-04-02
The 13th International Food Data Conference (IFDC 2019) will take place in Lisbon, Portugal, between the 14th and 18th of October 2019. For more information, see the conference website.
 
FoodComp 2019 in December 2019

2019-03-22
The upcoming food composition database training course to be held in Wageningen, The Netherlands from 1-6 December 2019. See the VLAG website.