Terminology Service for NFDI4Health
All terms in FOODON
| Label | Id | Description |
|---|---|---|
| ilish egg (whole) | FOODON_00004270 | [An egg of an ilish fish (Tenualosa ilisha).] |
| fish egg food product | FOODON_00001250 | |
| increased size | PATO_0000586 | [A size quality which is relatively high.] |
| size | PATO_0000117 | [A morphology quality inhering in a bearer by virtue of the bearer's physical magnitude.] |
| increased object quality | PATO_0002305 | [A quality of an object that has a value that is increased compared to normal or average.] |
| kitten | FOODON_00004271 | [A juvenile cat.] |
| Felis catus | NCBITaxon_9685 | |
| decreased size | PATO_0000587 | [A size quality which is relatively low.] |
| decreased object quality | PATO_0002303 | [A quality of an object that has a value that is decreased compared to normal or average.] |
| processed material | OBI_0000047 | [Is a material entity that is created or changed during material processing.] |
| increased thickness | PATO_0000591 | [A thickness which is relatively high.] |
| thickness | PATO_0000915 | [A 1-D extent quality which is equal to the dimension through an object as opposed to its length or width.] |
| food preservation applied | FOODON_00004288 | [A food datum indicating that a food preservation process has been applied to one or more food items.] |
| food datum | FOODON_03530005 | [A data item consisting of a claim or record of a food product's origin or processing history or suitability for some purpose.] |
| decreased thickness | PATO_0000592 | [A thickness which is relatively low.] |
| food preservation planned | FOODON_00004289 | [A food datum indicating that a food preservation process is intended to be applied to one or more food items.] |
| strawberry-flavored jelly mix (instant, artificially sweetened) | FOODON_03307553 | |
| fruit jelly (us cfr) | FOODON_03400209 | [Jelled product made from one or more fruit juices and optional ingredients. Includes both fruit jelly, which may be sweetened with nutritive carbohydrate sweeteners, (21 CFR 150.140), and artificially sweetened fruit jelly (21 CFR 150.141). The finished fruit jelly must have a soluble solid content of no less than 65% and the ratio by weight of the fruit ingredient to sweetener in the starting mixture must be no less than 45:55. Artificially sweetened fruit jelly must contain no less than 55% fruit ingredient by weight.] |
| grape sugar | FOODON_03307552 | |
| grape berry food product | FOODON_00001170 |