Terminology Service < Semantic Lookup Platform

All terms in FOODON

Label	Id	Description
griddle cooking	FOODON_03450008	[Cooking on a flat surface at medium heat with only a sufficient amount of fat used to prevent sticking.]
cooking by dry heat	FOODON_03450004	[Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.]
cooked by popping	FOODON_03450009	[Cooking by agitating the food over a dry, high heat source, resulting in exploding.]
broiling or grilling	FOODON_03450006	[Cooked without moisture under or over intense direct heat.]
charcoal broiling	FOODON_03450007	[Cooked without moisture over direct heat from a charcoal fire.]
food cooking	FOODON_03450002
food baking	FOODON_03450005	[Cooked without moisture, covered or uncovered, in an oven.]
food (baked)	FOODON_00002456
concentration of (11Z)-icos-11-enoic acid in material entity	CDNO_0200089	[The concentration of (11Z)-icos-11-enoic acid when measured in some material entity.]
concentration of monounsaturated fatty acid in material entity	CDNO_0200456	[The concentration of monounsaturated fatty acid when measured in some material entity.]
food transformation process	FOODON_00002451	[A process involving the physical transformation of a food source or food product into some derived organic material or food product]
concentration of vaccenic acid in material entity	CDNO_0200088	[The concentration of vaccenic acid when measured in some material entity.]
concentration of elaidic acid in material entity	CDNO_0200087	[The concentration of elaidic acid when measured in some material entity.]
calcium lactate	FOODON_03413044	[Food additive; technological purpose(s): acidity regulator, flour treatment agent.]
10000196 - desserts (frozen) (gs1 gpc)	FOODON_03401077	[Includes any products that can be described/observed as a prepared food normally consumed as the last course of a meal. These products must be frozen to extend their consumable life. Products include desserts that are biscuit based, bread based, cake/spon]
50192300 - desserts/dessert sauces/toppings (gs1 gpc)	FOODON_03401073
calcium inosinate	FOODON_03413043	[Food additive; technological purpose(s): flavour enhancer.]
10000197 - desserts (perishable) (gs1 gpc)	FOODON_03401078	[Includes any products that can be described/observed as a prepared food normally consumed as the last course of a meal. These products must be refrigerated to extend their consumable life. Products include desserts that are biscuit based, bread based, cak]
10000312 - desserts (shelf stable) (gs1 gpc)	FOODON_03401079	[Includes any products that can be described/observed as a prepared food normally consumed as the last course of a meal. These products have been packaged in such a way as to extend their consumable life. Products include desserts that are biscuit based, b]
calcium hydrogen sulphite	FOODON_03413041	[Food additive; technological purpose(s): antioxidant, preservative.]