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The LanguaL 2017™ Thesaurus  -  Systematic Display


 Updated 2018-06-12

 

FTCG0042
Descriptor    SCALDED OR BLANCHED
Synonym(s)blanched or scalded 
Scope noteThis terms is used for foods in the prepartion process, e.g. preparation in the kitchen of peeled tomatoes, the scalding loosens the tomato skin. For industrial processing, e.g. in the process inactivation of enzymatic activity, use the term *BLANCHED [J0175]*. This process is normally always used in the processing of frozen vegetables. 
Description 
A method of precooking food where a liquid is heated to just below the boiling point. Often used to retard the spoiling of milk. Also, to plunge food such as fruit or vegetables into boiling water (or to pour boiling water over them) in order to loosen the skin and facilitate peeling.
 



 News
First Albanian food composition tables (2022).

2023-07-01
First Albanian food composition tables (2022) published with assistance from NPPC-VÚP in the frame of the Slovak Republic Official Development Support Programme.
Download here.
 
Swedish food composition database updated.

2023-06-13
New version of the Swedish food composition database with updated nutritional values for several food groups and new foods and iodine values added. See the Swedish Food Agency's website.
 
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2022-10-04
Kyrgyzstan has released their first national food composition table. For more information, see the EuroFIR website.
 
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.