Agrotermos

Preferred term

pickling

Pickling is the process of soaking food in a solution containing salt, acid, or alcohol. It can be used with most foods, including fruits, vegetables, meats, seafood, and eggs. Pickling includes chemical pickling and fermentation pickling. In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other microorganisms. Typical pickling agents include brine (high in salt), vinegar, alcohol, and vegetable oil, especially olive oil but also many other oils can be alternatively used. In fermentation pickling the food itself produces the preservation agent, typically by a process that produces lactic acid.

food preservation

French

Created

2024-12-17T14:49:14

Last modified

2024-12-17T14:50:43

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Change note

Le terme préféré en français pour ce concept passe de "saumurage" à "conservation dans la saumure" le 17 décembre 2024.

Notation

5865

conservation dans la saumure

Portuguese

Created

1998-08-04T00:00:00Z

Last modified

2021-06-16T21:24:42Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

5865

conservação em vinagre

Portuguese (Brazil)

Created

1998-08-04T00:00:00Z

Last modified

2021-06-16T21:24:42Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

5865

conservação em vinagre

Spanish

Created

1981-01-23T00:00:00Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Notation

5865

Encurtido (proceso)

URI

http://aims.fao.org/aos/agrovoc/c_5865

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Created 11/20/11, 8:20 PM, last modified 9/23/26, 9:05 AM