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Food Standards Agency Codes

Entry: Modification with substances / ingredients - showing version 1

URI:
http://data.food.gov.uk/codes/foodtype/id/A0C0P
Notation:
A0C0P

The facet descriptor refers to treatments transforming one food into a different (derived) one by interaction with ingredients or chemical substances potentially changing the nature of food

Hierarchy term only, do not use in coding.

State:
Facets
Term type:
Hierarchy term

Hierarchies
Hierarchy Master Broader Modification with chemical and biological agents Narrower Pickling | Alkalizing | Bromating | Hydrogenation | Seasoning | Bleaching | Acidifying | Marinating | Carbonating | Hydrolysis (sugar/proteins/fats)
Hierarchy preservation technique Broader Modification with chemical and biological agents Narrower Acidifying | Marinating | Carbonating
Hierarchy Process Broader Modification with chemical and biological agents Narrower Hydrogenation | Alkalizing | Marinating | Acidifying | Seasoning | Bromating | Carbonating | Hydrolysis (sugar/proteins/fats) | Bleaching | Pickling
Hierarchy treatment modifying structure or nature Broader Modification with chemical and biological agents Narrower Liquid injection | Bromating | Pressurizing with aerosol propellant (spray) | Hydrogenation | Acidifying | Alkalizing | Pickling | Carbonating | Marinating | Bleaching | Hydrolysis (sugar/proteins/fats)

Full Details

broader Modification with chemical and biological agents
broader_preserv Modification with chemical and biological agents
broader_process Modification with chemical and biological agents
broader_treat Modification with chemical and biological agents
definition The facet descriptor refers to treatments transforming one food into a different (derived) one by interaction with ingredients or chemical substances potentially changing the nature of food
hierarchyCode_master Z0001.0006.0002.0008.0001
hierarchyCode_preserv Z0008.0002
hierarchyCode_process Z0008.0001
hierarchyCode_treat Z0003.0002
in scheme Food type Identifiers | Treatment-modifying-structure-or-nature | Preservation-technique | Process
lastVersion 00.00.000
narrower Pickling | Alkalizing | Bromating | Hydrogenation | Seasoning | Bleaching | Acidifying | Marinating | Carbonating | Hydrolysis (sugar/proteins/fats)
narrower_preserv Acidifying | Marinating | Carbonating
narrower_process Hydrogenation | Alkalizing | Marinating | Acidifying | Seasoning | Bromating | Carbonating | Hydrolysis (sugar/proteins/fats) | Bleaching | Pickling
narrower_treat Liquid injection | Bromating | Pressurizing with aerosol propellant (spray) | Hydrogenation | Acidifying | Alkalizing | Pickling | Carbonating | Marinating | Bleaching | Hydrolysis (sugar/proteins/fats)
notation A0C0P
pref label Modification with substances / ingredients
scope note The facet descriptor refers to treatments transforming one food into a different (derived) one by interaction with ingredients or chemical substances potentially changing the nature of food
state Facets
termType Hierarchy term
type Concept | Food-type
validFrom 1 Jan 2010 00:00:00.000