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Food Standards Agency Codes

Entry: Extrusion/extrusion-cooking - showing version 1

Notation:
A07LF

Thermal process during which the product's internal water content, abruptly steamed, leads to the breaking-up of the product combined with special shaping by passing through an orifice. Forming by passing through an extrusion hole, more often in connection with a cooking step

State:
Term type:
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Hierarchies

Hierarchy Master Broader Physico-chemical modification Narrower
Hierarchy Process Broader Physico-chemical modification Narrower
Hierarchy treatment modifying structure or nature Broader Physico-chemical modification Narrower

Full Details

broader Physico-chemical modification
broader_process Physico-chemical modification
broader_treat Physico-chemical modification
definition Thermal process during which the product's internal water content, abruptly steamed, leads to the breaking-up of the product combined with special shaping by passing through an orifice. Forming by passing through an extrusion hole, more often in connection with a cooking step
foodExOldCode T138A
hierarchyCode_master Z0001.0006.0002.0009.0004
hierarchyCode_process Z0009.0004
hierarchyCode_treat Z0004.0003
in scheme Process | Treatment-modifying-structure-or-nature | Food type Identifiers
langualCode H0352
lastVersion 01.04.013
notation A07LF
pref label Extrusion/extrusion-cooking
scope note Thermal process during which the product's internal water content, abruptly steamed, leads to the breaking-up of the product combined with special shaping by passing through an orifice. Forming by passing through an extrusion hole, more often in connection with a cooking step
state Facets
termType Core term
type Concept | Food-type
validFrom 1 Jan 2010 00:00:00.000