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The LanguaL 2017™ Thesaurus  -  Systematic Display


 Updated 2018-06-12

 

FTCG0042
Descriptor    SCALDED OR BLANCHED
Synonym(s)blanched or scalded 
Scope noteThis terms is used for foods in the prepartion process, e.g. preparation in the kitchen of peeled tomatoes, the scalding loosens the tomato skin. For industrial processing, e.g. in the process inactivation of enzymatic activity, use the term *BLANCHED [J0175]*. This process is normally always used in the processing of frozen vegetables. 
Description 
A method of precooking food where a liquid is heated to just below the boiling point. Often used to retard the spoiling of milk. Also, to plunge food such as fruit or vegetables into boiling water (or to pour boiling water over them) in order to loosen the skin and facilitate peeling.
 



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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

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The upcoming food composition database training course to be held in Wageningen, The Netherlands from 1-6 December 2019. See the VLAG website.
 
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2019-01-24
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EFSA to share data on open-access platform

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EFSA takes major step towards fully open data organisation by publishing the scientific data it uses for EU-wide monitoring programmes, surveys and risk assessments, including food composition data from 7 EU Member Countries. See EFSA website.