Register: Treatment-modifying-structure-or-nature
Notation:
treat
Treatment-modifying-structure-or-nature
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Name Breading | Notation A07HK | Description Subject to the process of applying a breadcrumb-based coating... | Types Concept, food type | Status experimental |
Name Battering | Notation A07HL | Description Covering with a semi-liquid mixture of one or more flours com... | Types Concept, food type | Status experimental |
Name Glazing / icing | Notation A07HM | Description Term used when a coating of a glossy, often sweet, sometimes ... | Types food type, Concept | Status experimental |
Name Sugar coating | Notation A07HN | Description Embedding in a layer of sugar | Types Concept, food type | Status experimental |
Name Chocolate coating | Notation A07HP | Description Embedding in a layer of chocolate | Types Concept, food type | Status experimental |
Name Nuts coating | Notation A07HQ | Description Covering with ground nuts (similar to breaded, but with nuts ... | Types food type, Concept | Status experimental |
Name Modification with chemical and biological agents | Notation A07JL | Description Preserving by using preserving chemicals or ingredients | Types Concept, food type | Status experimental |
Name Acidifying | Notation A07JM | Description Adding with acid(s) in order to reduce pH below the range whe... | Types food type, Concept | Status experimental |
Name Carbonating | Notation A07JN | Description Enriching in carbon dioxide (especially for liquids) | Types Concept, food type | Status experimental |
Name Preserving with salt | Notation A07JP | Description Preserving by reducing the water activity using salt (particu... | Types Concept, food type | Status experimental |
Name Preserving with sugars | Notation A07JQ | Description Preserving by reducing the water activity using sugars (parti... | Types food type, Concept | Status experimental |
Name Candying | Notation A07JR | Description Placing in heated sugar syrup, which absorbs the moisture fro... | Types Concept, food type | Status experimental |
Name Preserving with preserving additives | Notation A07JS | Description Treating by addition of chemicals with anti-microbial propert... | Types food type, Concept | Status experimental |
Name Marinating | Notation A07JT | Description Marination is the process of soaking foods in a seasoned, oft... | Types Concept, food type | Status experimental |
Name Smoking | Notation A07JV | Description Smoking is the process of flavoring, cooking, or preserving f... | Types food type, Concept | Status experimental |
Name Biological treatment | Notation A07JX | Description Preserving by action of microorganisms | Types food type, Concept | Status experimental |
Name Yeast fermentation | Notation A07JY | Description preserving by yeast fermentation | Types food type, Concept | Status experimental |
Name Bacteria fermentation | Notation A07JZ | Description Treated by controlled bacterial fermentation, with specific n... | Types food type, Concept | Status experimental |
Name Mould culturing | Notation A07KA | Description Treating by culturing with mould (specific strains not repres... | Types food type, Concept | Status experimental |
Name Enzyme treatment | Notation A07KB | Description Treating with specific enzymes (allowed for food) | Types Concept, food type | Status experimental |
Name Pickling | Notation A07KC | Description Pickling, also known as brining or corning is the process of ... | Types food type, Concept | Status experimental |
Name Curing | Notation A07KD | Description Curing refers to various food preservation and flavouring pro... | Types food type, Concept | Status experimental |
Name Subtraction of water | Notation A07KE | Description Treating in a way to reduced the water content | Types Concept, food type | Status experimental |
Name Concentration / evaporation | Notation A07KF | Description Increase in certain contents by removal of water and/or other... | Types food type, Concept | Status experimental |
Name Drying (dehydration) | Notation A07KG | Description Transformation of moist food/feed into its solid - dry form d... | Types Concept, food type | Status experimental |
Name Freeze-drying (lyophilisation) | Notation A07KH | Description Subject to action of vacuum in frozen status in order to full... | Types Concept, food type | Status experimental |
Name Air / heat drying | Notation A07KJ | Description Drying by effect of air (most commonly hot air) | Types Concept, food type | Status experimental |
Name Sun drying | Notation A07KK | Description Drying by exposing to the effect of sun (usually in the open ... | Types food type, Concept | Status experimental |
Name Semi-drying (e.g. Fruits) | Notation A07KL | Description Drying to a water content low enough to guarantee microbiolog... | Types Concept, food type | Status experimental |
Name Condensing milk (concentration + sugars) | Notation A07KM | Description Subject to the particular process of evaporation combined wit... | Types Concept, food type | Status experimental |
Name Physical division / dimension reduction | Notation A07KS | Description Treating in order to separate into pieces of different form a... | Types food type, Concept | Status experimental |
Name Portioning | Notation A07KT | Description Separating into portions (intended for a defined number of ea... | Types Concept, food type | Status experimental |
Name Slicing | Notation A07KV | Description Cutting into slices (when one of the tree dimensions is much ... | Types food type, Concept | Status experimental |
Name Dicing and stripe-cutting | Notation A07KX | Description Cutting to form dices, strips or sticks | Types food type, Concept | Status experimental |
Name Mincing / chopping / cutting | Notation A07KY | Description Cutting or chopping into very small pieces (usually said for ... | Types Concept, food type | Status experimental |
Name Grating | Notation A07KZ | Description Reducing to fragments, shreds, or powder by rubbing against a... | Types food type, Concept | Status experimental |
Name Grinding / milling / crushing | Notation A07LA | Description Reducing to fragments, shreds, or powder by passing through a... | Types Concept, food type | Status experimental |
Name Sifting | Notation A07LB | Description Separation of particles of different sizes by passing feed of... | Types food type, Concept | Status experimental |
Name Removal of external layer | Notation A07LC | Description Treating to remove external layer of food/feed, like peel, hu... | Types food type, Concept | Status experimental |
Name Physico-chemical modification | Notation A07LD | Description When a food or food item underwent a modification of any type... | Types food type, Concept | Status experimental |
Name Aerating / whipping | Notation A07LE | Description with addition of a finely mixed gas, increasing in a relative... | Types food type, Concept | Status experimental |
Name Extrusion/extrusion-cooking | Notation A07LF | Description Thermal process during which the product's internal water con... | Types Concept, food type | Status experimental |
Name Flaking | Notation A07LG | Description Flattening and drying/heat-treating moistured or cooked grain... | Types Concept, food type | Status experimental |
Name Flattening / rolling | Notation A07LH | Description Flattening by passing through rolls (e.g. grains) | Types Concept, food type | Status experimental |
Name Homogenizing or emulsifying | Notation A07LJ | Description Treatment of a fluid containing both water and fat, passed th... | Types food type, Concept | Status experimental |
Name Parboiling / pre-gelatinising | Notation A07LK | Description Boiling or steaming (mostly referred to cereals) until partia... | Types Concept, food type | Status experimental |
Name Puffing / expanding | Notation A07LL | Description Treating under high pressure with steam (refers to grains). W... | Types food type, Concept | Status experimental |
Name Texturing | Notation A07LM | Description Treating with pressure, extrusion and heat in variable combin... | Types Concept, food type | Status experimental |
Name Juicing | Notation A07LN | Description Transforming into a juice by physical or enzymatic action or ... | Types food type, Concept | Status experimental |
Name Coagulating / clotting | Notation A07LP | Description Subject to a process in which a liquid (usually with protein ... | Types food type, Concept | Status experimental |
Name Alkalizing | Notation A07LQ | Description Treating with alkali to increase pH and improve other propert... | Types Concept, food type | Status experimental |
Name Bleaching | Notation A07LR | Description Treating with hypochlorite or other chemicals to remove color... | Types Concept, food type | Status experimental |
Name Bromating | Notation A07LS | Description Subject to addition of bromate (e.g. as a flour improver, str... | Types Concept, food type | Status experimental |
Name Hydrogenation | Notation A07LT | Description Treating with hydrogen, to reduce and saturate insaturated or... | Types food type, Concept | Status experimental |
Name Liquid injection | Notation A07LV | Description Treating with injection of liquids | Types food type, Concept | Status experimental |
Name Hydrolysis (sugar/proteins/fats) | Notation A07LX | Description Treating with enzymes or chemicals and/or heat+pressure in or... | Types Concept, food type | Status experimental |
Name Pressurizing with aerosol propellant (spray) | Notation A07LY | Description Packing under pressure of a gas, in order to get instant whip... | Types Concept, food type | Status experimental |
Name Compounding, assembling, coating or filling | Notation A07LZ | Description All processes that join different food elements into a compos... | Types Concept, food type | Status experimental |
Name Filling | Notation A07MA | Description Stuffing by injection or inclusion of a food preparation into... | Types Concept, food type | Status experimental |
Name Separation of fractions / subtraction of components | Notation A07MB | Description Treating in a way to separate one or more of the components o... | Types food type, Concept | Status experimental |
Name Centrifugal separation | Notation A07MC | Description Separating into components (e.g. fat and water phases) by act... | Types Concept, food type | Status experimental |
Name Ultra-filtration | Notation A07MD | Description Separating into components by membrane separation (semi-perme... | Types food type, Concept | Status experimental |
Name Reverse osmosis | Notation A07ME | Description Treating with a membrane technical filtration method that rem... | Types food type, Concept | Status experimental |
Name Distillation | Notation A07MF | Description Separating into components by distillation, a method of separ... | Types Concept, food type | Status experimental |
Name Fat fractioning | Notation A07MG | Description Said of fats processing in order to separate fractions with f... | Types food type, Concept | Status experimental |
Name Churning | Notation A07MH | Description Processing in order to separate butter from cream | Types food type, Concept | Status experimental |
Name Extraction | Notation A07MJ | Description Processing in order to separate one or more substances from a... | Types food type, Concept | Status experimental |
Name Brewing / infusion | Notation A07MK | Description Treating in order to make a beverage by boiling, steeping, or... | Types food type, Concept | Status experimental |
Name Crystallization | Notation A07ML | Description Processing in order to separate solid crystals of a (generall... | Types food type, Concept | Status experimental |
Name Lactose reduction | Notation A07MM | Description Treating in order to reduce the lactose content either by hyd... | Types food type, Concept | Status experimental |
Name Decaffeinating | Notation A07MN | Description Treating in order to extract coffeine while leaving the taste... | Types food type, Concept | Status experimental |
Name Addition of water | Notation A07MP | Description Adding water in different ways for different purposes | Types Concept, food type | Status experimental |
Name Dilution | Notation A07MQ | Description With addition of water, thus reducing the concentration of so... | Types food type, Concept | Status experimental |
Name Reconstitution from concentrate, powder or other dehydrated form | Notation A07MR | Description Said of concentrated or dried food brought back to the origin... | Types food type, Concept | Status experimental |
Name Soaking | Notation A07MS | Description To immerse a food in liquid (e.g. water) for a period of time... | Types food type, Concept | Status experimental |
Name Granulation (from powder) | Notation A07XY | Description Solid food in form of small-medium free flowing particles, ea... | Types food type, Concept | Status experimental |
Name Instantisation | Notation A07XZ | Description Powder produced with a process (like particular spray dryers ... | Types food type, Concept | Status experimental |
Name Air fractionation | Notation A0BZH | Description Separation of particles by means of an air stream | Types food type, Concept | Status experimental |
Name Condensation (gas to liquid) | Notation A0BZJ | Description Transition of a substance from a gaseous to a liquid phase | Types food type, Concept | Status experimental |
Name Depectinising | Notation A0BZK | Description Extraction of pectin from a feed or food material | Types Concept, food type | Status experimental |
Name Desugaring | Notation A0BZM | Description Complete or partial removal of mono- and disaccharides from m... | Types Concept, food type | Status experimental |
Name Pressing | Notation A0BZN | Description Physical removal of liquids like fat, oil, water or juice fro... | Types food type, Concept | Status experimental |
Name Filtration | Notation A0BZP | Description Separating by conventional filtration. Separation of a mixtur... | Types food type, Concept | Status experimental |
Name Super-critical gas extraction | Notation A0BZQ | Description Extraction using as fluid phase a gas in super-critical state | Types Concept, food type | Status experimental |
Name Solvent extraction | Notation A0BZR | Description Extraction using as fluid phase a non-water solvent | Types food type, Concept | Status experimental |
Name Water or steam extraction | Notation A0BZS | Description Extraction using as fluid phase water in any fluid state | Types Concept, food type | Status experimental |
Name Refining | Notation A0BZT | Description Complete or partial removal of impurities or unwanted compone... | Types food type, Concept | Status experimental |
Name Polishing | Notation A0BZV | Description The polishing of dehulled grain, e.g. rice, by rotation in dr... | Types food type, Concept | Status experimental |
Name Pelleting | Notation A0BZX | Description Shaping by compression through a die | Types Concept, food type | Status experimental |
Name Fractionation | Notation A0BZY | Description Separation of food or feed material fragments by sieving and/... | Types food type, Concept | Status experimental |
Name Spray drying | Notation A0C0C | Description Reducing the moisture content of a liquid by creating a spray... | Types food type, Concept | Status experimental |
Name Gravitational separation | Notation A0C0D | Description Process of separating the lighter components from a liquid ta... | Types food type, Concept | Status experimental |
Name Micronisation | Notation A0C0F | Description Process of reducing the average diameter of a solid material'... | Types food type, Concept | Status experimental |
Name Gelling | Notation A0C0G | Description Process to form a gel, a solid, jelly-like material that can ... | Types Concept, food type | Status experimental |
Name Melting | Notation A0C0H | Description Transition from a solid to a liquid phase by the application ... | Types food type, Concept | Status experimental |
Name Liquefying | Notation A0C0J | Description Transition from a solid or a gas phase into a liquid. Include... | Types Concept, food type | Status experimental |
Name Maceration | Notation A0C0K | Description Reducing the size of feed or food materials using mechanical... | Types food type, Concept | Status experimental |
Name Malting | Notation A0C0L | Description Allowing grain to commence germination to activate naturally ... | Types Concept, food type | Status experimental |
Name Detoxification | Notation A0C0M | Description Process by which toxic contaminants are destroyed or reduced ... | Types Concept, food type | Status experimental |
Name Preservation with substances / ingredients | Notation A0C0N | Description The facet descriptor refers to preservation obtained using i... | Types Concept, food type | Status experimental |
Name Modification with substances / ingredients | Notation A0C0P | Description The facet descriptor refers to treatments transforming one fo... | Types Concept, food type | Status experimental |
Name Ripening | Notation A0C6F | Description Process combining fermentation, maturation (particularly by e... | Types food type, Concept | Status experimental |
Name Pulping / mashing | Notation A0C6N | Description Process transforming food (in general vegetables or fruits) f... | Types Concept, food type | Status experimental |
Name Degermination | Notation A0CQY | Description Process of complete or partial removal of germ from cereals d... | Types Concept, food type | Status experimental |
Name Fermentation | Notation A0CQZ | Description physica-chemical modification due to the activity (metabolism... | Types food type, Concept | Status experimental |
Name Rectification | Notation A0CRC | Description The purification or refinement of a substance by distillation... | Types Concept, food type | Status experimental |
Name Brining | Notation A0F2N | Description Treatment with a salt brine (for preservation, with additiona... | Types Concept, food type | Status experimental |