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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.
 
Showing 43 terms
Close expanded terms     

 

A. PRODUCT TYPE [A0361]

B. FOOD SOURCE [B1564]

C. PART OF PLANT OR ANIMAL [C0116]

E. PHYSICAL STATE, SHAPE OR FORM [E0113]

F. EXTENT OF HEAT TREATMENT [F0011]

EXTENT OF HEAT TREATMENT NOT KNOWN [F0001]

HEAT-TREATED [F0022]

HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT [F0023]

NOT HEAT-TREATED [F0003]

G. COOKING METHOD [G0002]

H. TREATMENT APPLIED [H0111]

J. PRESERVATION METHOD [J0107]

NO PRESERVATION METHOD USED [J0003]

PRESERVATION METHOD NOT KNOWN [J0001]

PRESERVED BY ADDING SPICES OR EXTRACTS [J0153]

PRESERVED BY CHEMICALS [J0109]

PRESERVED BY CHILLING OR FREEZING [J0142]

PRESERVED BY FERMENTATION [J0104]

PRESERVED BY FILTRATION [J0121]

PRESERVED BY HEAT TREATMENT [J0120]

PRESERVED BY IRRADIATION [J0138]

PRESERVED BY OTHER METHOD [J0004]

PRESERVED BY REDUCING WATER ACTIVITY [J0145]

PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE [J0111]

STERILIZED BY ULTRA HIGH PRESSURE [J0160]

K. PACKING MEDIUM [K0020]

M. CONTAINER OR WRAPPING [M0100]

N. FOOD CONTACT SURFACE [N0010]

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM [P0032]

R. GEOGRAPHIC PLACES AND REGIONS [R0010]

Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]

ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN [Z0001]

ADJUNCT CHARACTERISTICS OF MEAT, POULTRY OR FISH [Z0049]

ADJUNCT CHARACTERISTICS OF PLANTS [Z0268]

BIOTECHNOLOGICALLY DERIVED FOOD [Z0151]

FOOD CONTENT RANGE (EUROPE) [Z0176]

FORMULATED MIX [Z0074]

HACCP GUIDE [Z0221]

MATERIAL OF CONTACT PRIOR TO PACKAGING [Z0077]

PRESENCE OF CASING OR RIND [Z0102]

PRESENCE OF PACKING MEDIUM [Z0218]

PRODUCTION ENVIRONMENT [Z0206]

STATUS OF FOOD NAME [Z0087]




 News
New release of Brazilian Food Composition Table.

2017-10-17
Version 6.0 of the Brazilian Food Composition Table is now available.
See the TBCA website.
 
Release of the Nigerian Food Composition Database.

2017-10-01
Version 1.0 of the Nigerian Food Composition Database is now available.
See the Nigeria Food Data website.
 
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.