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The LanguaL 2017™ Thesaurus  -  Systematic Display

 Updated 2018-06-12

 

FTCF0011
Descriptor    F. EXTENT OF HEAT TREATMENT
Scope noteThis term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. 
Description 
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]
 



 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.