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The LanguaL 2014™ Thesaurus  -  Systematic Display


 Updated 2015-01-20

 

Descriptor    PRESERVED BY REDUCING WATER ACTIVITY [J0145]
Scope note 
Description 
Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
 



 News
New release of the Swedish food database

2018-12-18
A new release of the Swedish food database published. See the Swedish National Food Administration website.
 
New release of the Danish Food Composition Database.

2017-12-15
The Danish Food Composition Database, FRIDA version 3, has been published.
See the DTU National Food Institute website.
 
New release of the French Food Composition Table

2017-12-07
The 2017 version of the French Food Composition Table is online.
See the ANSES-CIQUAL website.
 
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.