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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 55 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

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

COOKED BY DRY HEAT

COOKED BY MICROWAVE

COOKED BY MOIST HEAT

COOKED IN STEAM

COOKED IN WATER OR WATER-BASED LIQUID

COOKED WITH FAT OR OIL

COOKING METHOD NOT APPLICABLE

COOKING METHOD NOT KNOWN

METHOD OF HEATING CONTAINER

REHEATED

SCALDED OR BLANCHED

H. TREATMENT APPLIED

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

NO PACKING MEDIUM USED

PACKED IN EDIBLE MEDIUM

PACKED IN GAS OTHER THAN AIR

PACKED WITH AEROSOL PROPELLANT

PACKING MEDIUM NOT KNOWN

PACKING MEDIUM, OTHER

VACUUM-PACKED

M. CONTAINER OR WRAPPING

N. FOOD CONTACT SURFACE

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM

R. GEOGRAPHIC PLACES AND REGIONS

Z. ADJUNCT CHARACTERISTICS OF FOOD




 News
2021 Release of the New Zealand Food Composition Database.

2022-10-04
The 2021 update of New Zealand food composition database (NZFCD) released online on 31st March 2022. For more information, see the EuroFIR website.
 
7th edition of the Belgian food composition table.

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New version of the Belgian printed food composition table. For more information, see the EuroFIR website.
 
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Kyrgyzstan has released their first national food composition table. For more information, see the EuroFIR website.
 
Version 6.4 of the Swiss food composition database.

2022-08-01
The updated Swiss Food Composition Database includes new data from analyses of minerals and vitamins carried out in Switzerland, see the FSVO website.