Terminology Service for NFDI4Health
All terms in FOODON
| Label | Id | Description |
|---|---|---|
| jellyfish | FOODON_03412408 | |
| beefalo | FOODON_03412407 | [Beefalo are a fertile hybrid offspring of domestic cattle, *Bos taurus*, and the American bison, *Bison bison* (generally called buffalo in the US). The breed was created to combine the characteristics of both animals with a view towards beef production.] |
| fish, lophiiform | FOODON_03412404 | |
| humectant (codex) | FOODON_03400425 | [FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5] |
| gelling agent (codex) | FOODON_03400426 | [FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5] |
| green: nutrient, diet supplement, anti-caking agent (codex) | FOODON_03400427 | [FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5] |
| absinthin | CHEBI_2366 | [A dimeric sesquiterpene lactone that is produced by the plant Artemisia absinthium (Wormwood). The bitter tasting constituent of Absinthe.] |
| leavening agent (codex) | FOODON_03400428 | [FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5] |
| liquid freezant (codex) | FOODON_03400429 | [FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5] |
| formulation aid (codex) | FOODON_03400420 | [FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5] |
| freezant (codex) | FOODON_03400421 | [FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5] |
| fumigant (codex) | FOODON_03400422 | [FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5] |
| fungicidal preservative (codex) | FOODON_03400423 | [FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5] |
| fungistatic agent (codex) | FOODON_03400424 | [FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5] |
| Beta vulgaris subsp. maritima | NCBITaxon_350892 | [A member of the family *Chenopodiaceae*, and is the wild ancestor of common vegetables such as beetroot, sugar beet, and Swiss chard. Its leaves have a pleasant texture and taste when served raw or cooked.] |
| propellant (codex) | FOODON_03400436 | [FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5] |
| release agent (codex) | FOODON_03400437 | [FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5] |
| residue (codex) | FOODON_03400438 | [FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5] |
| salt substitute (codex) | FOODON_03400439 | [FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5] |
| moisture retaining agent (codex) | FOODON_03400430 | [FAO Food and Nutrition Paper 30/Rev. 1. FAO, Rome 1985. ISBN 92-5-102292-5] |