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The LanguaL 2017™ Thesaurus  -  Systematic Display


 Updated 2018-06-12

 

FTCJ0107
Descriptor    J. PRESERVATION METHOD
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.
 
Showing 57 terms
Close expanded terms     

 

A. PRODUCT TYPE

B. FOOD SOURCE

ALGAE, BACTERIA OR FUNGUS USED AS FOOD SOURCE

ANIMAL USED AS FOOD SOURCE

CHEMICAL FOOD SOURCE

FOOD SOURCE NOT KNOWN

LIQUID AS FOOD SOURCE

PLANT USED AS FOOD SOURCE

C. PART OF PLANT OR ANIMAL

EXTRACT, CONCENTRATE OR ISOLATE OF PLANT OR ANIMAL

PART OF ALGAE OR FUNGUS

PART OF ANIMAL

PART OF PLANT

PART OF PLANT OR ANIMAL NOT APPLICABLE

PART OF PLANT OR ANIMAL NOT KNOWN

E. PHYSICAL STATE, SHAPE OR FORM

F. EXTENT OF HEAT TREATMENT

EXTENT OF HEAT TREATMENT NOT KNOWN

HEAT-TREATED

HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT

NOT HEAT-TREATED

G. COOKING METHOD

H. TREATMENT APPLIED

COMPONENT REMOVED

COMPONENT SUBSTITUTED

FAT SUBSTITUTED

PROTEIN SUBSTITUTED

FOOD MODIFIED

INGREDIENT ADDED

NO TREATMENT APPLIED

TREATMENT APPLIED NOT KNOWN

WATER ADDED OR REMOVED

J. PRESERVATION METHOD

NO PRESERVATION METHOD USED

PRESERVATION METHOD NOT KNOWN

PRESERVED BY ADDING SPICES OR EXTRACTS

PRESERVED BY CHEMICALS

PRESERVED BY CHILLING OR FREEZING

PRESERVED BY FERMENTATION

PRESERVED BY FILTRATION

PRESERVED BY HEAT TREATMENT

PRESERVED BY IRRADIATION

PRESERVED BY OTHER METHOD

PRESERVED BY REDUCING WATER ACTIVITY

PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE

STERILIZED BY ULTRA HIGH PRESSURE

K. PACKING MEDIUM

M. CONTAINER OR WRAPPING

N. FOOD CONTACT SURFACE

FOOD CONTACT SURFACE FROM HUMAN-MADE MATERIAL

FOOD CONTACT SURFACE FROM NATURAL MATERIAL

FOOD CONTACT SURFACE NOT KNOWN

FOOD CONTACT SURFACE, OTHER

NO FOOD CONTACT SURFACE PRESENT

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM

R. GEOGRAPHIC PLACES AND REGIONS

Z. ADJUNCT CHARACTERISTICS OF FOOD




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