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The LanguaL 2017™ Thesaurus  -  Systematic Display

 Updated 2018-06-12

 

FTCJ0145
Descriptor    PRESERVED BY REDUCING WATER ACTIVITY
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
Swedish Food Composition Database update.

2025-06-19
Updates include new data for dairy, fish and molluscs. For more information, see the Swedish Food Composition Database.
 
Estonian FCDB updated.

2025-06-01
Updates include new data on sprouts (mung bean, alfalfa, green lentil) and shoots (broccoli, sunflower), available in the public Estonian database.
 
Danish Food Composition Database updated.

2025-06-01
The Danish Food Composition Database, verion 5.4 (2025-05-31) available fron National Food Institute, Technical University of Denmark.
 
14th International Food Data Conference.

2025-01-01
The conference will take place from 1 to 3 September 2025 at FAO Headquarters, Rome, Italy. For more information, see the IFDC website.