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The LanguaL 2017™ Thesaurus  -  Systematic Display


 Updated 2018-06-12

 

FTCH0138
Descriptor    WATER REMOVED
Scope noteUsed for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated. 
Showing 64 terms
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A. PRODUCT TYPE

B. FOOD SOURCE

C. PART OF PLANT OR ANIMAL

E. PHYSICAL STATE, SHAPE OR FORM

F. EXTENT OF HEAT TREATMENT

G. COOKING METHOD

COOKED BY DRY HEAT

COOKED BY MICROWAVE

COOKED BY MOIST HEAT

COOKED WITH FAT OR OIL

COOKING METHOD NOT APPLICABLE

COOKING METHOD NOT KNOWN

METHOD OF HEATING CONTAINER

REHEATED

SCALDED OR BLANCHED

H. TREATMENT APPLIED

COMPONENT REMOVED

COMPONENT SUBSTITUTED

FAT SUBSTITUTED

PROTEIN SUBSTITUTED

FOOD MODIFIED

INGREDIENT ADDED

CARBOHYDRATE OR RELATED COMPOUND ADDED

COATED OR COVERED

COLOR ADDED

FAT OR OIL ADDED

FILLED OR STUFFED

FLAVORING OR TASTE INGREDIENT ADDED

FOOD ADDED

FOOD ADDITIVE ADDED

FOOD ADDITIVE ADDED, USA

LEAVENING AGENT ADDED

NUTRIENT OR DIETARY SUBSTANCE ADDED

PHOSPHATE ADDED

PROTEIN ADDED

NO TREATMENT APPLIED

TREATMENT APPLIED NOT KNOWN

WATER ADDED OR REMOVED

REHYDRATED

WATER ADDED

WATER REMOVED

WATER REMOVED TO RECONSTITUTION RATIO 1 PLUS 1

WATER REMOVED TO RECONSTITUTION RATIO 2 PLUS 1

WATER REMOVED TO RECONSTITUTION RATIO 3 PLUS 1 OR HIGHER

J. PRESERVATION METHOD

K. PACKING MEDIUM

NO PACKING MEDIUM USED

PACKED IN EDIBLE MEDIUM

PACKED IN GAS OTHER THAN AIR

PACKED WITH AEROSOL PROPELLANT

PACKING MEDIUM NOT KNOWN

PACKING MEDIUM, OTHER

VACUUM-PACKED

M. CONTAINER OR WRAPPING

N. FOOD CONTACT SURFACE

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM

CONSUMER GROUP

CONSUMER GROUP NOT APPLICABLE

CONSUMER GROUP NOT KNOWN

DIETARY CLAIM OR USE

FOOD ALLERGEN LABELLING

LABEL OR LABELING CLAIM

R. GEOGRAPHIC PLACES AND REGIONS

Z. ADJUNCT CHARACTERISTICS OF FOOD




 News
Version 6.4 of the Swiss food composition database.

2022-08-01
The updated Swiss Food Composition Database includes new data from analyses of minerals and vitamins carried out in Switzerland, see the FSVO website.
 
New version of the Swedish Food Agency food database.

2022-05-30
New version of the Swedish Food Agency food database. See the Swedish Food Agency's website.
 
New version 2021/7.0 of the Dutch Food Composition Database (NEVO)

2021-12-17
The Dutch Food Composition Database (NEVO) has been updated. See the NEVO website.
 
FooDB Version 1.0

2021-12-07
FooDB is the world’s largest and most comprehensive resource on food constituents, chemistry and biology. See FooDB version 1.0.