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The LanguaL 2017™ Thesaurus  -  Systematic Display

 Updated 2018-06-12

 

FTCH0111
Descriptor    H. TREATMENT APPLIED
Scope noteThis term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. 
Description 
Used to specifically characterize a food product based on the treatment or processes applied to the product or any indexed ingredient. The processes include adding, substituting or removing components or modifying the food or component, e.g., through fermentation. Multiple values can be assigned.
 



 News
Swiss food composition database ver. 7.0

2025-07-17
Updates include new data on polyunsaturated fatty acids (linoleic, alpha-linolenic, EPA, and DHA) as well as results for vitamins and minerals in meat substitutes, dairy products, and breakfast cereals, see the Swiss food composition database.
 
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.