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The LanguaL 2014™ Thesaurus  -  Systematic Display


 Updated 2015-01-20

 

Descriptor    J. PRESERVATION METHOD [J0107]
Scope noteThis term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. 
Description 
The methods contributing to the prevention or retardation of microbial, enzymatic or oxidative spoilage and thus to the extension of shelf life. Index all methods for which information is available, even if a corresponding descriptor has already been used in *H. TREATMENT APPLIED*. Preservation descriptors refer to the finished food as a whole with these exceptions: (1) if the components of a multi-component food, such as cream pie, are preserved by different methods, index all methods; (2) if chemical preservatives are declared on the label, always index them even if it is known that the preservative was introduced through or is only present in a component or ingredient of the food; and (3) if the preservation method for an ingredient is declared on the label (such as brie cheese made from pasteurized milk) index it. Also use *INGREDIENT PRESERVED BY THERMAL PROCESSING* or *INGREDIENT PRESERVED BY IRRADIATION* when ingredients have been pasteurized, ultrapasteurized, sterilized or irradiated.
 



 News
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.
 
Indian food composition tables 2017.

2017-02-01
The Indian food composition tables 2017 have been published. A PDF copy of the tables can be downloaded.
For more information see the Indian FCDB site.
 
FAO/INFOODS dataset on pulses published.

2017-01-31
The FAO/INFOODS Global food composition database for pulses – version 1.0 (uPulses1.0) has been published.
For more information, see the FAO/INFOODS website.