Terminology Service for NFDI4Health
All terms in FOODON
| Label | Id | Description |
|---|---|---|
| carotenone | CHEBI_35310 | |
| conventional maceration | FOODON_00004070 | [A wine maceration process which occurs in a room temperature environment without other atmospheric controls.????] |
| carbonic maceration | FOODON_00004075 | [A maceration process in which whole grapes are fermented in a carbon dioxide rich environment before crushing. Fermentation occurs within grape tissue, rather than from the skin surface.] |
| dill leaf (dried) | FOODON_00004076 | |
| lemongrass food product | FOODON_00004077 | |
| food component addition process | FOODON_03460225 | |
| hot maceration | FOODON_00004071 | [A method of maceration involving high-temperature treatment of grape must before fermentation.] |
| limited maceration | FOODON_00004072 | [A maceration process where seeds and skins of grapes are left in contact with juice or wine for a shorter period of time.] |
| extended maceration | FOODON_00004073 | [A maceration process where seeds and skins of grapes are left in contact with juice or wine for a longer period of time.] |
| cold maceration | FOODON_00004074 | [A wine maceration process in which temperatures of the fermenting must are kept low to encourage extraction by water and added sulfur dioxide rather than relying principally on heat and alcohol to act as a solvent.] |
| sugar stick | FOODON_03307193 | |
| waffle (frozen) | FOODON_03307194 | |
| carrot juice (canned) | FOODON_03307191 | |
| carrot juice food product | FOODON_00001686 | |
| capsorubin | CHEBI_3378 | |
| xanthophyll | CHEBI_27325 | [A subclass of carotenoids consisting of the oxygenated carotenes.] |
| protein doughnut | FOODON_03307199 | |
| doughnut food product | FOODON_00001821 | |
| doughnut (us cfr) | FOODON_03400248 | [Deep-fat fried sweetened bakery product that may be leavened with yeast or baking powder.] |
| scuppernong grape juice | FOODON_03307197 |