The LANGUAL 2008 Thesaurus - Systematic display
| Descriptor | F. EXTENT OF HEAT TREATMENT [F0011] | | Scope note | This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. | | Additional Information | | Used to broadly characterize a food product based on the extent of heat applied. Heat treatment affects the flavor and textural characteristics of a food and thus consumer preparation time. Heat treatment causes chemical changes and/or reduction of enzyme and of microbial activity and thus affects food safety and shelflife. Specifics of preparation are covered by *G. COOKING METHOD* and *H. TREATMENT APPLIED*. [FDA CFSAN 1995] |
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This web site is hosted by Danish Food Information. Updated
2010-03-10.
A. PRODUCT TYPE [A0361]
F. EXTENT OF HEAT TREATMENT [F0011]
EXTENT OF HEAT TREATMENT NOT KNOWN [F0001]
NOT HEAT-TREATED [F0003]