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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. 
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.

New release of the Swedish food database

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

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

The 2017 version of the French Food Composition Table is online.
See the ANSES-CIQUAL website.
New release of Brazilian Food Composition Table.

Version 6.0 of the Brazilian Food Composition Table is now available.
See the TBCA website.