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The LanguaL 2017™ Thesaurus  -  Systematic Display


 Updated 2018-06-12

 

FTCJ0107
Descriptor    J. PRESERVATION METHOD
Scope noteThis term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. 
Description 
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.
 
Showing 53 terms
Close expanded terms     

 

A. PRODUCT TYPE

B. FOOD SOURCE

C. PART OF PLANT OR ANIMAL

E. PHYSICAL STATE, SHAPE OR FORM

F. EXTENT OF HEAT TREATMENT

EXTENT OF HEAT TREATMENT NOT KNOWN

HEAT-TREATED

HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT

NOT HEAT-TREATED

G. COOKING METHOD

H. TREATMENT APPLIED

J. PRESERVATION METHOD

NO PRESERVATION METHOD USED

PRESERVATION METHOD NOT KNOWN

PRESERVED BY ADDING SPICES OR EXTRACTS

PRESERVED BY CHEMICALS

PRESERVED BY CHILLING OR FREEZING

PRESERVED BY FERMENTATION

PRESERVED BY FILTRATION

PRESERVED BY HEAT TREATMENT

PRESERVED BY IRRADIATION

PRESERVED BY OTHER METHOD

PRESERVED BY REDUCING WATER ACTIVITY

PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE

STERILIZED BY ULTRA HIGH PRESSURE

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

R. GEOGRAPHIC PLACES AND REGIONS

Z. ADJUNCT CHARACTERISTICS OF FOOD

ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN

ADJUNCT CHARACTERISTICS OF MEAT, POULTRY OR FISH

ADJUNCT CHARACTERISTICS OF PLANTS

BIOTECHNOLOGICALLY DERIVED FOOD

FOOD CONTENT RANGE (EUROPE)

FORMULATED MIX

HACCP GUIDE

MATERIAL OF CONTACT PRIOR TO PACKAGING

PRESENCE OF CASING OR RIND

PRESENCE OF PACKING MEDIUM

PRODUCTION ENVIRONMENT

STATUS OF FOOD NAME

CONTROLLED DESIGNATION OF ORIGIN (AOC)

CONTROLLED ORIGIN DENOMINATION (DOC)

PROTECTED GEOGRAPHICAL STATUS (PGS)




 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.
 
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The 2021 update of New Zealand food composition database (NZFCD) released online on 31st March 2022. For more information, see the EuroFIR website.