Food Standards Agency Codes

Entry: Physico-chemical modification

URI:

http://data.food.gov.uk/codes/foodtype/id/A07LD

Notation:

A07LD

When a food or food item underwent a modification of any type not previously listed, by physical or chemical action

Hierarchy term only, do not use in coding.

State:

Facets

Term type:

Hierarchy term

Hierarchies

Hierarchy	Broader	Narrower
Hierarchy Master	Broader Process	Narrower Flattening / rolling \| Flaking \| Coagulating / clotting \| Aerating / whipping \| Homogenizing or emulsifying \| Micronisation \| Puffing / expanding \| Parboiling / pre-gelatinising \| Stirring \| Extrusion/extrusion-cooking \| Granulation (from powder) \| Texturing \| Liquefying \| Gelling \| Instantisation \| Juicing \| Pelleting
Hierarchy Process	Broader	Narrower Homogenizing or emulsifying \| Coagulating / clotting \| Aerating / whipping \| Stirring \| Puffing / expanding \| Gelling \| Liquefying \| Parboiling / pre-gelatinising \| Extrusion/extrusion-cooking \| Texturing \| Granulation (from powder) \| Flattening / rolling \| Flaking \| Juicing \| Instantisation \| Pelleting \| Micronisation
Hierarchy treatment modifying structure or nature	Broader	Narrower Polishing \| Malting \| Homogenizing or emulsifying \| Micronisation \| Flattening / rolling \| Texturing \| Juicing \| Flaking \| Maceration \| Pelleting \| Granulation (from powder) \| Instantisation \| Puffing / expanding \| Aerating / whipping \| Extrusion/extrusion-cooking \| Liquefying \| Parboiling / pre-gelatinising \| Gelling \| Coagulating / clotting

Full Details

broader	Process
definition	When a food or food item underwent a modification of any type not previously listed, by physical or chemical action
hierarchyCode_master	Z0001.0006.0002.0009
hierarchyCode_process	Z0009
hierarchyCode_treat	Z0004
in scheme	Food type Identifiers \| Process \| Treatment-modifying-structure-or-nature
langualCode	H0130
lastVersion	01.01.019
narrower	Flattening / rolling \| Flaking \| Coagulating / clotting \| Aerating / whipping \| Homogenizing or emulsifying \| Micronisation \| Puffing / expanding \| Parboiling / pre-gelatinising \| Stirring \| Extrusion/extrusion-cooking \| Granulation (from powder) \| Texturing \| Liquefying \| Gelling \| Instantisation \| Juicing \| Pelleting
narrower_process	Homogenizing or emulsifying \| Coagulating / clotting \| Aerating / whipping \| Stirring \| Puffing / expanding \| Gelling \| Liquefying \| Parboiling / pre-gelatinising \| Extrusion/extrusion-cooking \| Texturing \| Granulation (from powder) \| Flattening / rolling \| Flaking \| Juicing \| Instantisation \| Pelleting \| Micronisation
narrower_treat	Polishing \| Malting \| Homogenizing or emulsifying \| Micronisation \| Flattening / rolling \| Texturing \| Juicing \| Flaking \| Maceration \| Pelleting \| Granulation (from powder) \| Instantisation \| Puffing / expanding \| Aerating / whipping \| Extrusion/extrusion-cooking \| Liquefying \| Parboiling / pre-gelatinising \| Gelling \| Coagulating / clotting
notation	A07LD
pref label	Physico-chemical modification
scope note	When a food or food item underwent a modification of any type not previously listed, by physical or chemical action
state	Facets
termType	Hierarchy term
top concept of	Process \| Treatment-modifying-structure-or-nature
type	Food-type \| Concept
validFrom	1 Jan 2010 00:00:00.000