Terminology Service < Semantic Lookup Platform

All terms in FOODON

Label	Id	Description
10000242 - pasta/noodles - not ready to eat (shelf stable) (gs1 gpc)	FOODON_03401098	[Includes any products that can be described/observed as a savoury pasta, noodle or gnocchi not ready to eat product. These products must not include any additional ingredients such as vegetables, protein or a sauce, and must not be part of a recipe prior]
crocetin	CHEBI_3918	[A 20-carbon dicarboxylic acid which is a diterpenoid and natural carotenoid. Found in the crocus flower, it has been administered as an anti-fatigue dietary supplement.]
diterpenoid	CHEBI_23849	[Any terpenoid derived from a diterpene. The term includes compounds in which the C20 skeleton of the parent diterpene has been rearranged or modified by the removal of one or more skeletal atoms (generally methyl groups).]
10000296 - grain based products / meals - not ready to eat - savoury (frozen) (gs1 gpc)	FOODON_03401090	[Includes any products that can be described/observed as a savoury grain-based not ready to eat, prepared/processed product, such as Rice, Polenta or Couscous with other ingredients, such as meat, eggs, fish, vegetables, and/or seasoning. An optional seaso]
distarch phosphate	FOODON_03413091	[Food additive; technological purpose(s): binder, emulsifier, stabilizer, thickener.]
4-hydroxybenzoate ester	CHEBI_79323	[A benzoate ester that is an ester of 4-hydroxybenzoic acid.]
phenols	CHEBI_33853	[Organic aromatic compounds having one or more hydroxy groups attached to a benzene or other arene ring.]
benzoate ester	CHEBI_36054	[Esters of benzoic acid or substituted benzoic acids.]
food reheating by dry heat	FOODON_03450039
food reheating	FOODON_03450037	[A process to bring an already fully cooked product to serving temperature.]
concentration of lysine in material entity	CDNO_0200059	[The concentration of lysine when measured in some material entity.]
concentration of amino acid in material entity	CDNO_0200464	[The concentration of amino acid when measured in some material entity.]
concentration of leucine in material entity	CDNO_0200058	[The concentration of leucine when measured in some material entity.]
concentration of isoleucine in material entity	CDNO_0200057	[The concentration of isoleucine when measured in some material entity.]
food reheating by microwave	FOODON_03450038
concentration of hydroxyproline in material entity	CDNO_0200056	[The concentration of hydroxyproline when measured in some material entity.]
Oxycheilinus	NCBITaxon_241326
Labridae	NCBITaxon_8247
shallow frying process	FOODON_03450035	[A chinese cooking technique similar to sauteing in which thick slices or chunks of floured or battered ingredients are slow seared over moderate to low heat.]
cooking with added fat or oil	FOODON_03450025	[Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.]