Terminology Service for NFDI4Health
All terms in FOODON
| Label | Id | Description |
|---|---|---|
| wheat refined food product | FOODON_00002355 | |
| plant fat or oil refined food product | FOODON_00002139 | [An edible plant fat or oil product with characteristics that consumers desire such as bland flavour and odour, clear appearance, light colour, stability to oxidation and suitability for frying, and which is the result of a refining process that removes free fatty acids.] |
| wheat plant | FOODON_03411312 | [Wheat (*Triticum* spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat: * Common wheat or Bread wheat (*Triticum aestivum*) A hexaploid species that is the most widely cultivated in the world. * Durum (*Triticum durum*) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat. * Einkorn (*Triticum monococcum*) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance. * Emmer (*Triticum dicoccon*) A tetraploid species, cultivated in ancient times but no longer in widespread use. * Spelt (*Triticum spelta*) Another hexaploid species cultivated in limited quantities.] |
| fruit (candied) | FOODON_03305040 | [Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it.] |
| dried or candied fruit | FOODON_03460364 | [A convenience class for food indexers that encompases dried or candied fruit products.] |
| hen egg yolk (dried) | FOODON_03305042 | |
| Argopecten purpuratus | NCBITaxon_228297 | |
| Argopecten | NCBITaxon_31198 | |
| sweet potato flakes | FOODON_03305041 | |
| sweet potato food product | FOODON_00002297 | |
| fat (enzyme-modified) | FOODON_03305047 | |
| fat | FOODON_00003265 | [Fat (in the strict sense) specifically refers to lipids that are solids at room temperature.] |
| food additive (us cfr) | FOODON_03400181 | [Substance that is added to food or that is used to treat food and that becomes a component of the food or otherwise affects the functional or nutritional characteristics of the food; for purposes of this vocabulary it excludes products that fall under other categories, such as flavors and sweeteners.] |
| confectionery jelly product | FOODON_03317023 | |
| dessert (jelly based, dry mix) | FOODON_03317024 | |
| sweet cream (sterilized) | FOODON_03317025 | |
| cow milk cream food product | FOODON_00001775 | |
| sweet cream | FOODON_03317016 | [Sweet cream is cream skimmed from milk, in contrast from cream skimmed from whey, a by-product of cheese-making.] |
| blancmange concentrate | FOODON_03317020 | |
| casein, edible | FOODON_03317019 |