diff --git a/tests/output/owl/merged/recipe-all-merged.owl b/tests/output/owl/merged/recipe-all-merged.owl new file mode 100644 index 000000000..bec3952d9 --- /dev/null +++ b/tests/output/owl/merged/recipe-all-merged.owl @@ -0,0 +1,54490 @@ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + is part of + a core relation that holds between a part and its whole + + part of + part of + part_of + + + + + + + + + + has part + a core relation that holds between a whole and its part + + + has part + has part + has_part + + + + + + + + + has food substance analog + + + + + + + + + A defining ingredient defines what a food is principally categorized as, rather than an ingredient listed by percentage of weight or volume. A food may have more than one defining ingredient. + Damion Dooley + FoodOn + For example, 'bean soup' has a defining ingredient of some 'bean (whole)'. Similarly, spicy chicken wings require a defining ingredient of (usually minute) amounts of chilli. + +A soup may 'has ingredient' some bean, but that doesn't make it a 'bean soup', i.e. there should be no inference to that category. However, some classes may have that simple ingredient "necessary and sufficient" equivalency. + has defining ingredient + + + + + + + + + + + A relation attaching between a food material and another food material that has been added to it at some point in its history. + Damion Dooley + FoodOn + has ingredient + + + + + + + + + + has_specified_output + has_specified_output + + The inverse property of is_specified_output_of + + has_specified_output + + + + + + + + participates in + a relation between a continuant and a process, in which the continuant is somehow involved in the process + + + participates in + participates_in + + + + + + + + has participant + a relation between a process and a continuant, in which the continuant is somehow involved in the process + + has participant + has_participant + + + + + + + + a relation between an independent continuant (the bearer) and a quality, in which the quality specifically depends on the bearer for its existence + + has quality + + + + + + + + a relation between an independent continuant (the bearer) and a role, in which the role specifically depends on the bearer for its existence + + has role + + + + + + + + + a relation between two distinct material entities, the new entity and the old entity, in which the new entity begins to exist when the old entity ceases to exist, and the new entity inherits the significant portion of the matter of the old entity + + derives from + + + + + + + + + x is in taxon y if an only if y is an organism, and the relationship between x and y is one of: part of (reflexive), developmentally preceded by, derives from, secreted by, expressed. + + + + in taxon + + + + + + + + + develops from + develops from + develops_from + + + + + + + + + p has input c iff: p is a process, c is a material entity, c is a participant in p, c is present at the start of p, and the state of c is modified during p. + + has input + + + + + + + + + p has output c iff c is a participant in p, c is present at the end of p, and c is not present in the same state at the beginning of p. + + has output + + + + + + + + + An organism that is a member of a population of organisms + is member of is a mereological relation between a item and a collection. + is member of + member part of + SIO + + + member of + + + + + + + + + has member is a mereological relation between a collection and an item. + SIO + + has member + + + + + + + + inverse of has output + + output of + + + + + + + + x composed_primarily_of y if and only if more than half of the mass of x is made from y or units of the same type as y. + + + composed primarily of + + + + + + + + + + + + + + + a produced_by b iff some process that occurs_in b has_output a. + + produced by + + + + + + + + + + "has substance added" is a relation existing between a (physical) entity and a substance in which the entity has had the substance added to it at some point in time. + Damion Dooley + + has substance added + + + + + + + + + + + + + + + + + + + + + + + + + + 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quick-cooking grits + + + + + + + + + red enchilada sauce + + + + + + + + + red pepper flakes + + + + + + + + + red wine vinegar + + + + + + + + + reduce; add + + + + + + + + + reduce; stir; simmer + + + + + + + + + regular blender + + + + + + + + + reserved dressing + + + + + + + + + return to a boil; + + + + + + + + + rimmed baking sheet + + + + + + + + + sauce mixture + + + + + + + + + scatter; + + + + + + + + + sea salt + + + + + + + + + season; + + + + + + + + + serve; + + + + + + + + + set aside + + + + + + + + + skinless, boneless chicken thighs + + + + + + + + + slice; + + + + + + + + + sliced carrots + + + + + + + + + slotted spatula + + + + + + + + + slotted spoon. + + + + + + + + + slotted spoon, bowl + + + + + + + + + small bowl + + + + + + + + + small (chopped) + + + + + + + + + small bunch mint + + + + + + + + + soak; + + + + + + + + + soft lentils + + + + + + + + + spread; + + + + + + + + + stir; + + + + + + + + + stirring utensil. + + + + + + + + + sweet chili sauce + + + + + + + + + tablespoons, plus more for drizzling + + + + + + + + + tastier dish + + + + + + + + + top; dress + + + + + + + + + topping; + + + + + + + + + toss and saute; + + + + + + + + + toss; + + + + + + + + + transfer; + + + + + + + + + transfer; blend + + + + + + + + + two salads + + + + + + + + + two large plates + + + + + + + + + two pieces of dough + + + + + + + + + uncooked medium shrimp + + + + + + + + + vanilla extract + + + + + + + + + waffle iron + + + + + + + + + waffle iron. + + + + + + + + + well done + + + + + + + + + whisk; + + + + + + + + + white wine vinegar + + + + + + + + + yellow cornmeal + + + + + + + + + yolk mixture + + + + + + + + + entity + Entity + Julius Caesar + Verdi’s Requiem + the Second World War + your body mass index + BFO 2 Reference: In all areas of empirical inquiry we encounter general terms of two sorts. First are general terms which refer to universals or types:animaltuberculosissurgical procedurediseaseSecond, are general terms used to refer to groups of entities which instantiate a given universal but do not correspond to the extension of any subuniversal of that universal because there is nothing intrinsic to the entities in question by virtue of which they – and only they – are counted as belonging to the given group. Examples are: animal purchased by the Emperortuberculosis diagnosed on a Wednesdaysurgical procedure performed on a patient from Stockholmperson identified as candidate for clinical trial #2056-555person who is signatory of Form 656-PPVpainting by Leonardo da VinciSuch terms, which represent what are called ‘specializations’ in [81 + Entity doesn't have a closure axiom because the subclasses don't necessarily exhaust all possibilites. For example Werner Ceusters 'portions of reality' include 4 sorts, entities (as BFO construes them), universals, configurations, and relations. It is an open question as to whether entities as construed in BFO will at some point also include these other portions of reality. See, for example, 'How to track absolutely everything' at http://www.referent-tracking.com/_RTU/papers/CeustersICbookRevised.pdf + + + + + + An entity is anything that exists or has existed or will exist. (axiom label in BFO2 Reference: [001-001]) + + entity + entity + + + + + Entity doesn't have a closure axiom because the subclasses don't necessarily exhaust all possibilites. For example Werner Ceusters 'portions of reality' include 4 sorts, entities (as BFO construes them), universals, configurations, and relations. It is an open question as to whether entities as construed in BFO will at some point also include these other portions of reality. See, for example, 'How to track absolutely everything' at http://www.referent-tracking.com/_RTU/papers/CeustersICbookRevised.pdf + + per discussion with Barry Smith + + + + + + An entity is anything that exists or has existed or will exist. (axiom label in BFO2 Reference: [001-001]) + + + + + + + + + + + + + + + + + continuant + Continuant + continuant + An entity that exists in full at any time in which it exists at all, persists through time while maintaining its identity and has no temporal parts. + An entity that exists in full at any time in which it exists at all, persists through time while maintaining its identity and has no temporal parts. + BFO 2 Reference: Continuant entities are entities which can be sliced to yield parts only along the spatial dimension, yielding for example the parts of your table which we call its legs, its top, its nails. ‘My desk stretches from the window to the door. It has spatial parts, and can be sliced (in space) in two. With respect to time, however, a thing is a continuant.’ [60, p. 240 + Continuant doesn't have a closure axiom because the subclasses don't necessarily exhaust all possibilites. For example, in an expansion involving bringing in some of Ceuster's other portions of reality, questions are raised as to whether universals are continuants + + + + + A continuant is an entity that persists, endures, or continues to exist through time while maintaining its identity. (axiom label in BFO2 Reference: [008-002]) + if b is a continuant and if, for some t, c has_continuant_part b at t, then c is a continuant. (axiom label in BFO2 Reference: [126-001]) + if b is a continuant and if, for some t, cis continuant_part of b at t, then c is a continuant. (axiom label in BFO2 Reference: [009-002]) + if b is a material entity, then there is some temporal interval (referred to below as a one-dimensional temporal region) during which b exists. (axiom label in BFO2 Reference: [011-002]) + (forall (x y) (if (and (Continuant x) (exists (t) (continuantPartOfAt y x t))) (Continuant y))) // axiom label in BFO2 CLIF: [009-002] + (forall (x y) (if (and (Continuant x) (exists (t) (hasContinuantPartOfAt y x t))) (Continuant y))) // axiom label in BFO2 CLIF: [126-001] + (forall (x) (if (Continuant x) (Entity x))) // axiom label in BFO2 CLIF: [008-002] + (forall (x) (if (Material Entity x) (exists (t) (and (TemporalRegion t) (existsAt x t))))) // axiom label in BFO2 CLIF: [011-002] + + continuant + continuant + + + + + (forall (x y) (if (and (Continuant x) (exists (t) (hasContinuantPartOfAt y x t))) (Continuant y))) // axiom label in BFO2 CLIF: [126-001] + + + + + + (forall (x) (if (Continuant x) (Entity x))) // axiom label in BFO2 CLIF: [008-002] + + + + + + (forall (x) (if (Material Entity x) (exists (t) (and (TemporalRegion t) (existsAt x t))))) // axiom label in BFO2 CLIF: [011-002] + + + + + + Continuant doesn't have a closure axiom because the subclasses don't necessarily exhaust all possibilites. For example, in an expansion involving bringing in some of Ceuster's other portions of reality, questions are raised as to whether universals are continuants + + + + + + A continuant is an entity that persists, endures, or continues to exist through time while maintaining its identity. (axiom label in BFO2 Reference: [008-002]) + + + + + + if b is a continuant and if, for some t, c has_continuant_part b at t, then c is a continuant. (axiom label in BFO2 Reference: [126-001]) + + + + + + if b is a continuant and if, for some t, cis continuant_part of b at t, then c is a continuant. (axiom label in BFO2 Reference: [009-002]) + + + + + + if b is a material entity, then there is some temporal interval (referred to below as a one-dimensional temporal region) during which b exists. (axiom label in BFO2 Reference: [011-002]) + + + + + + (forall (x y) (if (and (Continuant x) (exists (t) (continuantPartOfAt y x t))) (Continuant y))) // axiom label in BFO2 CLIF: [009-002] + + + + + + + + + + occurrent + Occurrent + An entity that has temporal parts and that happens, unfolds or develops through time. + An entity that has temporal parts and that happens, unfolds or develops through time. + BFO 2 Reference: every occurrent that is not a temporal or spatiotemporal region is s-dependent on some independent continuant that is not a spatial region + BFO 2 Reference: s-dependence obtains between every process and its participants in the sense that, as a matter of necessity, this process could not have existed unless these or those participants existed also. A process may have a succession of participants at different phases of its unfolding. Thus there may be different players on the field at different times during the course of a football game; but the process which is the entire game s-depends_on all of these players nonetheless. Some temporal parts of this process will s-depend_on on only some of the players. + Occurrent doesn't have a closure axiom because the subclasses don't necessarily exhaust all possibilites. An example would be the sum of a process and the process boundary of another process. + Simons uses different terminology for relations of occurrents to regions: Denote the spatio-temporal location of a given occurrent e by 'spn[e]' and call this region its span. We may say an occurrent is at its span, in any larger region, and covers any smaller region. Now suppose we have fixed a frame of reference so that we can speak not merely of spatio-temporal but also of spatial regions (places) and temporal regions (times). The spread of an occurrent, (relative to a frame of reference) is the space it exactly occupies, and its spell is likewise the time it exactly occupies. We write 'spr[e]' and `spl[e]' respectively for the spread and spell of e, omitting mention of the frame. + + + + + An occurrent is an entity that unfolds itself in time or it is the instantaneous boundary of such an entity (for example a beginning or an ending) or it is a temporal or spatiotemporal region which such an entity occupies_temporal_region or occupies_spatiotemporal_region. (axiom label in BFO2 Reference: [077-002]) + Every occurrent occupies_spatiotemporal_region some spatiotemporal region. (axiom label in BFO2 Reference: [108-001]) + b is an occurrent entity iff b is an entity that has temporal parts. (axiom label in BFO2 Reference: [079-001]) + (forall (x) (if (Occurrent x) (exists (r) (and (SpatioTemporalRegion r) (occupiesSpatioTemporalRegion x r))))) // axiom label in BFO2 CLIF: [108-001] + (forall (x) (iff (Occurrent x) (and (Entity x) (exists (y) (temporalPartOf y x))))) // axiom label in BFO2 CLIF: [079-001] + + occurrent + occurrent + + + + + Occurrent doesn't have a closure axiom because the subclasses don't necessarily exhaust all possibilites. An example would be the sum of a process and the process boundary of another process. + + per discussion with Barry Smith + + + + + Simons uses different terminology for relations of occurrents to regions: Denote the spatio-temporal location of a given occurrent e by 'spn[e]' and call this region its span. We may say an occurrent is at its span, in any larger region, and covers any smaller region. Now suppose we have fixed a frame of reference so that we can speak not merely of spatio-temporal but also of spatial regions (places) and temporal regions (times). The spread of an occurrent, (relative to a frame of reference) is the space it exactly occupies, and its spell is likewise the time it exactly occupies. We write 'spr[e]' and `spl[e]' respectively for the spread and spell of e, omitting mention of the frame. + + + + + + An occurrent is an entity that unfolds itself in time or it is the instantaneous boundary of such an entity (for example a beginning or an ending) or it is a temporal or spatiotemporal region which such an entity occupies_temporal_region or occupies_spatiotemporal_region. (axiom label in BFO2 Reference: [077-002]) + + + + + + Every occurrent occupies_spatiotemporal_region some spatiotemporal region. (axiom label in BFO2 Reference: [108-001]) + + + + + + b is an occurrent entity iff b is an entity that has temporal parts. (axiom label in BFO2 Reference: [079-001]) + + + + + + (forall (x) (if (Occurrent x) (exists (r) (and (SpatioTemporalRegion r) (occupiesSpatioTemporalRegion x r))))) // axiom label in BFO2 CLIF: [108-001] + + + + + + (forall (x) (iff (Occurrent x) (and (Entity x) (exists (y) (temporalPartOf y x))))) // axiom label in BFO2 CLIF: [079-001] + + + + + + + + + + + + + + + + + + ic + IndependentContinuant + a chair + a heart + a leg + a molecule + a spatial region + an atom + an orchestra. + an organism + the bottom right portion of a human torso + the interior of your mouth + A continuant that is a bearer of quality and realizable entity entities, in which other entities inhere and which itself cannot inhere in anything. + A continuant that is a bearer of quality and realizable entity entities, in which other entities inhere and which itself cannot inhere in anything. + b is an independent continuant = Def. b is a continuant which is such that there is no c and no t such that b s-depends_on c at t. (axiom label in BFO2 Reference: [017-002]) + b is an independent continuant = Def. b is a continuant which is such that there is no c and no t such that b s-depends_on c at t. (axiom label in BFO2 Reference: [017-002]) + + + + + For any independent continuant b and any time t there is some spatial region r such that b is located_in r at t. (axiom label in BFO2 Reference: [134-001]) + For every independent continuant b and time t during the region of time spanned by its life, there are entities which s-depends_on b during t. (axiom label in BFO2 Reference: [018-002]) + (forall (x t) (if (IndependentContinuant x) (exists (r) (and (SpatialRegion r) (locatedInAt x r t))))) // axiom label in BFO2 CLIF: [134-001] + (forall (x t) (if (and (IndependentContinuant x) (existsAt x t)) (exists (y) (and (Entity y) (specificallyDependsOnAt y x t))))) // axiom label in BFO2 CLIF: [018-002] + (iff (IndependentContinuant a) (and (Continuant a) (not (exists (b t) (specificallyDependsOnAt a b t))))) // axiom label in BFO2 CLIF: [017-002] + + independent continuant + independent continuant + + + + + b is an independent continuant = Def. b is a continuant which is such that there is no c and no t such that b s-depends_on c at t. (axiom label in BFO2 Reference: [017-002]) + + + + + + For any independent continuant b and any time t there is some spatial region r such that b is located_in r at t. (axiom label in BFO2 Reference: [134-001]) + + + + + + For every independent continuant b and time t during the region of time spanned by its life, there are entities which s-depends_on b during t. (axiom label in BFO2 Reference: [018-002]) + + + + + + (forall (x t) (if (IndependentContinuant x) (exists (r) (and (SpatialRegion r) (locatedInAt x r t))))) // axiom label in BFO2 CLIF: [134-001] + + + + + + (forall (x t) (if (and (IndependentContinuant x) (existsAt x t)) (exists (y) (and (Entity y) (specificallyDependsOnAt y x t))))) // axiom label in BFO2 CLIF: [018-002] + + + + + + (iff (IndependentContinuant a) (and (Continuant a) (not (exists (b t) (specificallyDependsOnAt a b t))))) // axiom label in BFO2 CLIF: [017-002] + + + + + + + + + + + t-region + TemporalRegion + Temporal region doesn't have a closure axiom because the subclasses don't exhaust all possibilites. An example would be the mereological sum of a temporal instant and a temporal interval that doesn't overlap the instant. In this case the resultant temporal region is neither 0-dimensional nor 1-dimensional + A temporal region is an occurrent entity that is part of time as defined relative to some reference frame. (axiom label in BFO2 Reference: [100-001]) + All parts of temporal regions are temporal regions. (axiom label in BFO2 Reference: [101-001]) + Every temporal region t is such that t occupies_temporal_region t. (axiom label in BFO2 Reference: [119-002]) + (forall (r) (if (TemporalRegion r) (occupiesTemporalRegion r r))) // axiom label in BFO2 CLIF: [119-002] + (forall (x y) (if (and (TemporalRegion x) (occurrentPartOf y x)) (TemporalRegion y))) // axiom label in BFO2 CLIF: [101-001] + (forall (x) (if (TemporalRegion x) (Occurrent x))) // axiom label in BFO2 CLIF: [100-001] + + temporal region + + + + + Temporal region doesn't have a closure axiom because the subclasses don't exhaust all possibilites. An example would be the mereological sum of a temporal instant and a temporal interval that doesn't overlap the instant. In this case the resultant temporal region is neither 0-dimensional nor 1-dimensional + + per discussion with Barry Smith + + + + + A temporal region is an occurrent entity that is part of time as defined relative to some reference frame. (axiom label in BFO2 Reference: [100-001]) + + + + + + All parts of temporal regions are temporal regions. (axiom label in BFO2 Reference: [101-001]) + + + + + + Every temporal region t is such that t occupies_temporal_region t. (axiom label in BFO2 Reference: [119-002]) + + + + + + (forall (r) (if (TemporalRegion r) (occupiesTemporalRegion r r))) // axiom label in BFO2 CLIF: [119-002] + + + + + + (forall (x y) (if (and (TemporalRegion x) (occurrentPartOf y x)) (TemporalRegion y))) // axiom label in BFO2 CLIF: [101-001] + + + + + + (forall (x) (if (TemporalRegion x) (Occurrent x))) // axiom label in BFO2 CLIF: [100-001] + + + + + + + + + + process + Process + a process of cell-division, \ a beating of the heart + a process of meiosis + a process of sleeping + the course of a disease + the flight of a bird + the life of an organism + your process of aging. + An occurrent that has temporal proper parts and for some time t, p s-depends_on some material entity at t. + An occurrent that has temporal proper parts and for some time t, p s-depends_on some material entity at t. + p is a process = Def. p is an occurrent that has temporal proper parts and for some time t, p s-depends_on some material entity at t. (axiom label in BFO2 Reference: [083-003]) + p is a process = Def. p is an occurrent that has temporal proper parts and for some time t, p s-depends_on some material entity at t. (axiom label in BFO2 Reference: [083-003]) + BFO 2 Reference: The realm of occurrents is less pervasively marked by the presence of natural units than is the case in the realm of independent continuants. Thus there is here no counterpart of ‘object’. In BFO 1.0 ‘process’ served as such a counterpart. In BFO 2.0 ‘process’ is, rather, the occurrent counterpart of ‘material entity’. Those natural – as contrasted with engineered, which here means: deliberately executed – units which do exist in the realm of occurrents are typically either parasitic on the existence of natural units on the continuant side, or they are fiat in nature. Thus we can count lives; we can count football games; we can count chemical reactions performed in experiments or in chemical manufacturing. We cannot count the processes taking place, for instance, in an episode of insect mating behavior.Even where natural units are identifiable, for example cycles in a cyclical process such as the beating of a heart or an organism’s sleep/wake cycle, the processes in question form a sequence with no discontinuities (temporal gaps) of the sort that we find for instance where billiard balls or zebrafish or planets are separated by clear spatial gaps. Lives of organisms are process units, but they too unfold in a continuous series from other, prior processes such as fertilization, and they unfold in turn in continuous series of post-life processes such as post-mortem decay. Clear examples of boundaries of processes are almost always of the fiat sort (midnight, a time of death as declared in an operating theater or on a death certificate, the initiation of a state of war) + + + + + + (iff (Process a) (and (Occurrent a) (exists (b) (properTemporalPartOf b a)) (exists (c t) (and (MaterialEntity c) (specificallyDependsOnAt a c t))))) // axiom label in BFO2 CLIF: [083-003] + + process + process + + + + + p is a process = Def. p is an occurrent that has temporal proper parts and for some time t, p s-depends_on some material entity at t. (axiom label in BFO2 Reference: [083-003]) + + + + + + (iff (Process a) (and (Occurrent a) (exists (b) (properTemporalPartOf b a)) (exists (c t) (and (MaterialEntity c) (specificallyDependsOnAt a c t))))) // axiom label in BFO2 CLIF: [083-003] + + + + + + + + + + sdc + SpecificallyDependentContinuant + Reciprocal specifically dependent continuants: the function of this key to open this lock and the mutually dependent disposition of this lock: to be opened by this key + of one-sided specifically dependent continuants: the mass of this tomato + of relational dependent continuants (multiple bearers): John’s love for Mary, the ownership relation between John and this statue, the relation of authority between John and his subordinates. + the disposition of this fish to decay + the function of this heart: to pump blood + the mutual dependence of proton donors and acceptors in chemical reactions [79 + the mutual dependence of the role predator and the role prey as played by two organisms in a given interaction + the pink color of a medium rare piece of grilled filet mignon at its center + the role of being a doctor + the shape of this hole. + the smell of this portion of mozzarella + b is a specifically dependent continuant = Def. b is a continuant & there is some independent continuant c which is not a spatial region and which is such that b s-depends_on c at every time t during the course of b’s existence. (axiom label in BFO2 Reference: [050-003]) + Specifically dependent continuant doesn't have a closure axiom because the subclasses don't necessarily exhaust all possibilites. We're not sure what else will develop here, but for example there are questions such as what are promises, obligation, etc. + (iff (SpecificallyDependentContinuant a) (and (Continuant a) (forall (t) (if (existsAt a t) (exists (b) (and (IndependentContinuant b) (not (SpatialRegion b)) (specificallyDependsOnAt a b t))))))) // axiom label in BFO2 CLIF: [050-003] + + specifically dependent continuant + + + + + b is a specifically dependent continuant = Def. b is a continuant & there is some independent continuant c which is not a spatial region and which is such that b s-depends_on c at every time t during the course of b’s existence. (axiom label in BFO2 Reference: [050-003]) + + + + + + Specifically dependent continuant doesn't have a closure axiom because the subclasses don't necessarily exhaust all possibilites. We're not sure what else will develop here, but for example there are questions such as what are promises, obligation, etc. + + per discussion with Barry Smith + + + + + (iff (SpecificallyDependentContinuant a) (and (Continuant a) (forall (t) (if (existsAt a t) (exists (b) (and (IndependentContinuant b) (not (SpatialRegion b)) (specificallyDependsOnAt a b t))))))) // axiom label in BFO2 CLIF: [050-003] + + + + + + + + + + fiat-object-part + FiatObjectPart + or with divisions drawn by cognitive subjects for practical reasons, such as the division of a cake (before slicing) into (what will become) slices (and thus member parts of an object aggregate). However, this does not mean that fiat object parts are dependent for their existence on divisions or delineations effected by cognitive subjects. If, for example, it is correct to conceive geological layers of the Earth as fiat object parts of the Earth, then even though these layers were first delineated in recent times, still existed long before such delineation and what holds of these layers (for example that the oldest layers are also the lowest layers) did not begin to hold because of our acts of delineation.Treatment of material entity in BFOExamples viewed by some as problematic cases for the trichotomy of fiat object part, object, and object aggregate include: a mussel on (and attached to) a rock, a slime mold, a pizza, a cloud, a galaxy, a railway train with engine and multiple carriages, a clonal stand of quaking aspen, a bacterial community (biofilm), a broken femur. Note that, as Aristotle already clearly recognized, such problematic cases – which lie at or near the penumbra of instances defined by the categories in question – need not invalidate these categories. The existence of grey objects does not prove that there are not objects which are black and objects which are white; the existence of mules does not prove that there are not objects which are donkeys and objects which are horses. It does, however, show that the examples in question need to be addressed carefully in order to show how they can be fitted into the proposed scheme, for example by recognizing additional subdivisions [29 + the FMA:regional parts of an intact human body. + the Western hemisphere of the Earth + the division of the brain into regions + the division of the planet into hemispheres + the dorsal and ventral surfaces of the body + the upper and lower lobes of the left lung + BFO 2 Reference: Most examples of fiat object parts are associated with theoretically drawn divisions + + b is a fiat object part = Def. b is a material entity which is such that for all times t, if b exists at t then there is some object c such that b proper continuant_part of c at t and c is demarcated from the remainder of c by a two-dimensional continuant fiat boundary. (axiom label in BFO2 Reference: [027-004]) + (forall (x) (if (FiatObjectPart x) (and (MaterialEntity x) (forall (t) (if (existsAt x t) (exists (y) (and (Object y) (properContinuantPartOfAt x y t)))))))) // axiom label in BFO2 CLIF: [027-004] + + fiat object + fiat object part + + + + + b is a fiat object part = Def. b is a material entity which is such that for all times t, if b exists at t then there is some object c such that b proper continuant_part of c at t and c is demarcated from the remainder of c by a two-dimensional continuant fiat boundary. (axiom label in BFO2 Reference: [027-004]) + + + + + + (forall (x) (if (FiatObjectPart x) (and (MaterialEntity x) (forall (t) (if (existsAt x t) (exists (y) (and (Object y) (properContinuantPartOfAt x y t)))))))) // axiom label in BFO2 CLIF: [027-004] + + + + + + + + + + object-aggregate + ObjectAggregate + a collection of cells in a blood biobank. + a swarm of bees is an aggregate of members who are linked together through natural bonds + a symphony orchestra + an organization is an aggregate whose member parts have roles of specific types (for example in a jazz band, a chess club, a football team) + defined by fiat: the aggregate of members of an organization + defined through physical attachment: the aggregate of atoms in a lump of granite + defined through physical containment: the aggregate of molecules of carbon dioxide in a sealed container + defined via attributive delimitations such as: the patients in this hospital + the aggregate of bearings in a constant velocity axle joint + the aggregate of blood cells in your body + the nitrogen atoms in the atmosphere + the restaurants in Palo Alto + your collection of Meissen ceramic plates. + An entity a is an object aggregate if and only if there is a mutually exhaustive and pairwise disjoint partition of a into objects + BFO 2 Reference: object aggregates may gain and lose parts while remaining numerically identical (one and the same individual) over time. This holds both for aggregates whose membership is determined naturally (the aggregate of cells in your body) and aggregates determined by fiat (a baseball team, a congressional committee). + ISBN:978-3-938793-98-5pp124-158#Thomas Bittner and Barry Smith, 'A Theory of Granular Partitions', in K. Munn and B. Smith (eds.), Applied Ontology: An Introduction, Frankfurt/Lancaster: ontos, 2008, 125-158. + b is an object aggregate means: b is a material entity consisting exactly of a plurality of objects as member_parts at all times at which b exists. (axiom label in BFO2 Reference: [025-004]) + (forall (x) (if (ObjectAggregate x) (and (MaterialEntity x) (forall (t) (if (existsAt x t) (exists (y z) (and (Object y) (Object z) (memberPartOfAt y x t) (memberPartOfAt z x t) (not (= y z)))))) (not (exists (w t_1) (and (memberPartOfAt w x t_1) (not (Object w)))))))) // axiom label in BFO2 CLIF: [025-004] + + object aggregate + + + + + An entity a is an object aggregate if and only if there is a mutually exhaustive and pairwise disjoint partition of a into objects + + + + + + An entity a is an object aggregate if and only if there is a mutually exhaustive and pairwise disjoint partition of a into objects + + + + + + ISBN:978-3-938793-98-5pp124-158#Thomas Bittner and Barry Smith, 'A Theory of Granular Partitions', in K. Munn and B. Smith (eds.), Applied Ontology: An Introduction, Frankfurt/Lancaster: ontos, 2008, 125-158. + + + + + + b is an object aggregate means: b is a material entity consisting exactly of a plurality of objects as member_parts at all times at which b exists. (axiom label in BFO2 Reference: [025-004]) + + + + + + (forall (x) (if (ObjectAggregate x) (and (MaterialEntity x) (forall (t) (if (existsAt x t) (exists (y z) (and (Object y) (Object z) (memberPartOfAt y x t) (memberPartOfAt z x t) (not (= y z)))))) (not (exists (w t_1) (and (memberPartOfAt w x t_1) (not (Object w)))))))) // axiom label in BFO2 CLIF: [025-004] + + + + + + + + + + gdc + GenericallyDependentContinuant + The entries in your database are patterns instantiated as quality instances in your hard drive. The database itself is an aggregate of such patterns. When you create the database you create a particular instance of the generically dependent continuant type database. Each entry in the database is an instance of the generically dependent continuant type IAO: information content entity. + the pdf file on your laptop, the pdf file that is a copy thereof on my laptop + the sequence of this protein molecule; the sequence that is a copy thereof in that protein molecule. + b is a generically dependent continuant = Def. b is a continuant that g-depends_on one or more other entities. (axiom label in BFO2 Reference: [074-001]) + + (iff (GenericallyDependentContinuant a) (and (Continuant a) (exists (b t) (genericallyDependsOnAt a b t)))) // axiom label in BFO2 CLIF: [074-001] + + generically dependent continuant + + + + + b is a generically dependent continuant = Def. b is a continuant that g-depends_on one or more other entities. (axiom label in BFO2 Reference: [074-001]) + + + + + + (iff (GenericallyDependentContinuant a) (and (Continuant a) (exists (b t) (genericallyDependsOnAt a b t)))) // axiom label in BFO2 CLIF: [074-001] + + + + + + + + + + 1d-t-region + OneDimensionalTemporalRegion + the temporal region during which a process occurs. + BFO 2 Reference: A temporal interval is a special kind of one-dimensional temporal region, namely one that is self-connected (is without gaps or breaks). + A one-dimensional temporal region is a temporal region that is extended. (axiom label in BFO2 Reference: [103-001]) + (forall (x) (if (OneDimensionalTemporalRegion x) (TemporalRegion x))) // axiom label in BFO2 CLIF: [103-001] + + one-dimensional temporal region + + + + + A one-dimensional temporal region is a temporal region that is extended. (axiom label in BFO2 Reference: [103-001]) + + + + + + (forall (x) (if (OneDimensionalTemporalRegion x) (TemporalRegion x))) // axiom label in BFO2 CLIF: [103-001] + + + + + + + + + + material + MaterialEntity + material entity + material entity + a flame + a forest fire + a human being + a hurricane + a photon + a puff of smoke + a sea wave + a tornado + an aggregate of human beings. + an energy wave + an epidemic + the undetached arm of a human being + An independent continuant that is spatially extended whose identity is independent of that of other entities and can be maintained through time. + BFO 2 Reference: Material entities (continuants) can preserve their identity even while gaining and losing material parts. Continuants are contrasted with occurrents, which unfold themselves in successive temporal parts or phases [60 + BFO 2 Reference: Object, Fiat Object Part and Object Aggregate are not intended to be exhaustive of Material Entity. Users are invited to propose new subcategories of Material Entity. + BFO 2 Reference: ‘Matter’ is intended to encompass both mass and energy (we will address the ontological treatment of portions of energy in a later version of BFO). A portion of matter is anything that includes elementary particles among its proper or improper parts: quarks and leptons, including electrons, as the smallest particles thus far discovered; baryons (including protons and neutrons) at a higher level of granularity; atoms and molecules at still higher levels, forming the cells, organs, organisms and other material entities studied by biologists, the portions of rock studied by geologists, the fossils studied by paleontologists, and so on.Material entities are three-dimensional entities (entities extended in three spatial dimensions), as contrasted with the processes in which they participate, which are four-dimensional entities (entities extended also along the dimension of time).According to the FMA, material entities may have immaterial entities as parts – including the entities identified below as sites; for example the interior (or ‘lumen’) of your small intestine is a part of your body. BFO 2.0 embodies a decision to follow the FMA here. + + + + + A material entity is an independent continuant that has some portion of matter as proper or improper continuant part. (axiom label in BFO2 Reference: [019-002]) + Every entity which has a material entity as continuant part is a material entity. (axiom label in BFO2 Reference: [020-002]) + every entity of which a material entity is continuant part is also a material entity. (axiom label in BFO2 Reference: [021-002]) + (forall (x) (if (MaterialEntity x) (IndependentContinuant x))) // axiom label in BFO2 CLIF: [019-002] + (forall (x) (if (and (Entity x) (exists (y t) (and (MaterialEntity y) (continuantPartOfAt x y t)))) (MaterialEntity x))) // axiom label in BFO2 CLIF: [021-002] + (forall (x) (if (and (Entity x) (exists (y t) (and (MaterialEntity y) (continuantPartOfAt y x t)))) (MaterialEntity x))) // axiom label in BFO2 CLIF: [020-002] + bfo + BFO:0000040 + + material entity + material entity + + + + + A material entity is an independent continuant that has some portion of matter as proper or improper continuant part. (axiom label in BFO2 Reference: [019-002]) + + + + + + Every entity which has a material entity as continuant part is a material entity. (axiom label in BFO2 Reference: [020-002]) + + + + + + every entity of which a material entity is continuant part is also a material entity. (axiom label in BFO2 Reference: [021-002]) + + + + + + (forall (x) (if (MaterialEntity x) (IndependentContinuant x))) // axiom label in BFO2 CLIF: [019-002] + + + + + + (forall (x) (if (and (Entity x) (exists (y t) (and (MaterialEntity y) (continuantPartOfAt x y t)))) (MaterialEntity x))) // axiom label in BFO2 CLIF: [021-002] + + + + + + (forall (x) (if (and (Entity x) (exists (y t) (and (MaterialEntity y) (continuantPartOfAt y x t)))) (MaterialEntity x))) // axiom label in BFO2 CLIF: [020-002] + + + + + + + + + + A peduncle arising at or beneath the surface of the ground in an acaulescent plant (as the tulip); broadly: a flower stalk. + + BrendaTissueOBO + BTO:0001217 + scape + + + + + + + + + A material entity that is ingested and contributes to survival, growth and development + + dietary chemical component + + + + + + + + + Carbohydrates that are absorbed in the small intestine and provide carbohydrate for metabolism in monogastric animals. + + digestible carbohydrate + available carbohydrate + + + + + + + + + Available carbohydrate in monosaccharide and disaccharide form + + free sugar + + + + + + + + + + + Any member of the class of organooxygen compounds that is a polyhydroxy-aldehyde or -ketone or a lactol resulting from their intramolecular condensation (monosaccharides); substances derived from these by reduction of the carbonyl group (alditols), by oxidation of one or more hydroxy groups to afford the corresponding aldehydes, ketones, or carboxylic acids, or by replacement of one or more hydroxy group(s) by a hydrogen atom; and polymeric products arising by intermolecular acetal formation between two or more such molecules (disaccharides, polysaccharides and oligosaccharides). Carbohydrates contain only carbon, hydrogen and oxygen atoms; prior to any oxidation or reduction, most have the empirical formula Cm(H2O)n. Compounds obtained from carbohydrates by substitution, etc., are known as carbohydrate derivatives and may contain other elements. Cyclitols are generally not regarded as carbohydrates. + + + CHEBI:15131 + CHEBI:23008 + CHEBI:9318 + Wikipedia:Carbohydrate + carbohydrate + carbohydrates + chebi_ontology + Kohlenhydrat + Kohlenhydrate + a carbohydrate + carbohidrato + carbohidratos + glucide + glucides + glucido + glucidos + hydrates de carbone + saccharide + saccharides + saccharidum + CHEBI:16646 + + carbohydrate + carbohydrate + + + + + + + + + Any oligosaccharide, polysaccharide or their derivatives consisting of monosaccharides or monosaccharide derivatives linked by glycosidic bonds. See also http://www.ontobee.org/ontology/GNO?iri=http://purl.obolibrary.org/obo/GNO_00000001. + + glycan + + + + + + + + + + + A glycosyl glycoside formed by glucose and fructose units joined by an acetal oxygen bridge from hemiacetal of glucose to the hemiketal of the fructose. + + + 0 + C12H22O11 + InChI=1S/C12H22O11/c13-1-4-6(16)8(18)9(19)11(21-4)23-12(3-15)10(20)7(17)5(2-14)22-12/h4-11,13-20H,1-3H2/t4-,5-,6-,7-,8+,9-,10+,11-,12+/m1/s1 + CZMRCDWAGMRECN-UGDNZRGBSA-N + 342.29650 + 342.11621 + OC[C@H]1O[C@H](O[C@]2(CO)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@H](O)[C@@H](O)[C@@H]1O + CHEBI:15128 + CHEBI:26812 + CHEBI:45795 + CHEBI:9314 + Beilstein:90825 + CAS:57-50-1 + DrugBank:DB02772 + Drug_Central:4610 + Gmelin:97695 + HMDB:HMDB0000258 + KEGG:C00089 + KEGG:D00025 + KEGG:D06533 + KEGG:G00370 + KNApSAcK:C00001151 + MetaCyc:SUCROSE + PDBeChem:SUC + PMID:11021636 + PMID:11093712 + PMID:11111003 + PMID:12065720 + PMID:12706980 + PMID:13508893 + PMID:15291457 + PMID:15660210 + PMID:15792978 + PMID:15845855 + PMID:16228482 + PMID:16304615 + PMID:16313996 + PMID:16525719 + PMID:16660545 + PMID:16663947 + PMID:16665852 + PMID:17233733 + PMID:17439666 + PMID:17597061 + PMID:18625236 + PMID:19199566 + PMID:19726178 + PMID:21703290 + PMID:21972845 + PMID:22085755 + PMID:22311778 + PMID:22404833 + PMID:22751876 + Reaxys:1435311 + Reaxys:90825 + SUBSET_SIREN:F15176 + Wikipedia:Sucrose + http://www.langual.org/langual_thesaurus.asp?termid=C0210 + http://www.langual.org/langual_thesaurus.asp?termid=H0136 + http://www.langual.org/langual_thesaurus.asp?termid=H0158 + SUCROSE + Sucrose + beta-D-fructofuranosyl alpha-D-glucopyranoside + sucrose + chebi_ontology + 1-alpha-D-Glucopyranosyl-2-beta-D-fructofuranoside + Cane sugar + Saccharose + Sacharose + White sugar + beta-D-Fruf-(2<->1)-alpha-D-Glcp + sacarosa + table sugar + CHEBI:17992 + + subset_siren + LanguaL term definition: Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose. + sucrose + sucrose + + + + + + + + + + 'Lipids' is a loosely defined term for substances of biological origin that are soluble in nonpolar solvents. They consist of saponifiable lipids, such as glycerides (fats and oils) and phospholipids, as well as nonsaponifiable lipids, principally steroids. + + + CHEBI:14517 + CHEBI:25054 + CHEBI:6486 + KEGG:C01356 + Lipid + lipids + chebi_ontology + CHEBI:18059 + + lipid + + + + + + + + + Any constitutionally or isotopically distinct atom, molecule, ion, ion pair, radical, radical ion, complex, conformer etc., identifiable as a separately distinguishable entity. + + molecular entity + + + + + + + + + Any disaccharide in which the two monosaccharide components are connected by a glycosidic linkage between their anomeric centres. + + glycosyl glycoside + + + + + + + + + A chemical entity is a physical entity of interest in chemistry including molecular entities, parts thereof, and chemical substances. + + chemical entity + + + + + + + + + A role played by the molecular entity or part thereof within a biological context. + + biological role + + + + + + + + + + oxygen molecular entity + + + + + + + + + A heteroorganic entity is an organic molecular entity in which carbon atoms or organic groups are bonded directly to one or more heteroatoms. + + heteroorganic entity + + + + + + + + + food role + A physiological role played by any substance of either plant, animal or artificial origin which contains essential body nutrients that can be ingested by an organism to provide energy, promote growth, and maintain the processes of life. + + food + + + + + + + + + Any p-block molecular entity containing a chalcogen. + + chalcogen molecular entity + + + + + + + + + A molecular entity containing one or more atoms from any of groups 1, 2, 13, 14, 15, 16, 17, and 18 of the periodic table. + + main group molecular entity + + + + + + + + + + carbon group molecular entity + + + + + + + + + A main group molecular entity that contains one or more atoms of a p-block element. + + p-block molecular entity + + + + + + + + + A compound in which two monosaccharides are joined by a glycosidic bond. + + + CHEBI:23844 + CHEBI:4654 + KEGG:C01911 + Disaccharide + disaccharides + chebi_ontology + Disaccharid + Disacharid + disacarido + disacaridos + CHEBI:36233 + + disaccharide + disaccharide + + + + + + + + + + An organochalcogen compound is a compound containing at least one carbon-chalcogen bond. + + organochalcogen compound + + + + + + + + + + An organochalcogen compound containing at least one carbon-oxygen bond. + + organooxygen compound + + + + + + + + + + A compound in which monosaccharide units are joined by glycosidic linkages. The term is commonly used to refer to a defined structure as opposed to a polymer of unspecified length or a homologous mixture. When the linkages are of other types the compounds are regarded as oligosaccharide analogues. + oligosaccharide + + + http://langual.org + CHEBI:25679 + CHEBI:35319 + CHEBI:7758 + KEGG:C00930 + http://www.langual.org/langual_thesaurus.asp?termid=C0226 + Oligosaccharide + oligosaccharides + chebi_ontology + O-glycosylglycoside + O-glycosylglycosides + oligosacarido + oligosacaridos + CHEBI:50699 + + LanguaL term definition: Complex carbohydrate with molecules composed of three to ten saccharide units (specifically dextrin). May be slightly sweet to the taste. + oligosaccharide + + + + + + + + + Any molecular entity that contains carbon. + + organic molecular entity + + + + + + + + + role (CHEBI) + A role is particular behaviour which a material entity may exhibit. + + role + + + + + + + + + + physiological role + + + + + + + + + A chemical substance is a portion of matter of constant composition, composed of molecular entities of the same type or of different types. + + chemical substance + + + + + + + + + A mixture is a chemical substance composed of multiple molecules, at least two of which are of a different kind. + + mixture + + + + + + + + + Any organooxygen compound that is a polyhydroxy-aldehyde or -ketone, or a compound derived from one. Carbohydrates contain only carbon, hydrogen and oxygen and usually have an empirical formula Cm(H2O)n; carbohydrate derivatives may contain other elements by substitution or condensation. + + carbohydrates and carbohydrate derivatives + + + + + + + + + + + + + + + + + + A mixture of sugar (fructose, glucose, sucrose) and carbohydrate components that is a by-product from sugar refinery. + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=H0156 + LANGUAL:C0207 + LanguaL term definition: Liquid product remaining after crystallization of sugar from sugar syrup; most molasses is made from sugar cane. + molasses + + + + + + + + + An environmental material primarily composed of dihydrogen oxide in its liquid form. + + liquid water + + + + + + + + + Water which has a low concentration of dissolved solutes, particularly that of sodium chloride. + + fresh water + + + + + + + + + A portion of environmental material is a fiat object part which forms the medium or part of the medium of an environmental system. + + environmental + environmental material + + + + + + + + + An environmental material which is in a liquid state. + + liquid environmental material + + + + + + + + + A liquid or a gas. + + fluid environmental material + + + + + + + + + A process of cutting food into smaller pieces, chunks or slices. + Damion Dooley + food cutting process + + + + + + + + + Food material for humans and animals which is processed with the intention that it be consumable as a whole or added to other food products. + Damion Dooley + Foodon product type + https://en.wikipedia.org/wiki/Food + The FoodOn "food product" class is provided as a branch under which new food product categories and food products themselves can be placed. Here classes are provided to differentiate a food product by its food composition, processing and/or consumption characteristics. This avoids brand name products but it may include generic food dish categories. It has a much greater depth and polyhierarchy than other agency product type schemes have in an effort to group related products together. The upper level basis of this tree originated in the environment ontology (ENVO) and from the US Code of Federal Regulations. + food product + + + + + + + + + + + + + + + + + + + + + + A food product made of meat, the skeletal muscle and associated fat, and other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys, or lungs, of mammals. + + SUBSET_SIREN:F17332 + mammalian meat food product + + + + + + + + + A processed meat food product that is made from a sausage. + + 2022-10-28T11:02:42Z + sausage food product + + + + + + + + + + A hot dog is a moist sausage of soft, even texture and flavor, often made from advanced meat recovery or meat slurry. Most types are fully cooked, cured or smoked. It is often placed hot in a special purpose soft, sliced hot dog bun. + Damion Dooley + + + hotdog + frankfurter + hot dog + hot dogs + + + + + + + + + + + + + + + + + + + + + + + + + + + + + processed meat food product + + + + + + + + + + + + + + + + Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. + SUBSET_SIREN:F1076 + https://en.wikipedia.org/wiki/Cheese + cheese + cheese + cheese food product + + + + + + + + + + + + + + + + + + + + + + + + + + + + + This class includes food products which are derived from or produced by a plant. + plant food product + + + + + + + + + + + + + + + + + + + + + + + + + + + A food product made from domestic pig meat (Sus domesticus or Sus scrofa scrofa). + Damion Dooley + http://en.wikipedia.org/wiki/Pork + pork + Pork + pork meat food product + + + + + + + + + + + + + + + + + + + + + + + + + chicken meat food product + + + + + + + + + + + + + + + + + + + + + + + + + + Meat from bovines, especially domestic cattle (cows). + beef food product + + + + + Meat from bovines, especially domestic cattle (cows). + http://en.wikipedia.org/wiki/Beef + + + + + + + + + + + + + + + + A seafood product is a vertebrate or invertibrate organism from an aquatic environment. + Some of the subclasses are currently freshwater organisms. + Damion Dooley + animal seafood product + + + + + + + + + + + + + + + + + + fermented dairy food product + + + + + + + + + + + + + + + + + + + + + + + + + + + + + fermented fish or seafood food product + + + + + + + + + + sea water fish food product + + + + + + + + + A fine powder made from cereals or other starchy food sources. + Damion Dooley + Wikipedia:Flour + http://www.langual.org/langual_thesaurus.asp?termid=H0152 + flour added + flour food product + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A food product derived from plant fruit. + plant fruit food product + + + + + + + + + + + + + + + + + + + Apple juice is a fruit juice made by the maceration and pressing of an apple. + https://en.wikipedia.org/wiki/Apple_juice + http://langual.org + SUBSET_SIREN:F1419 + apple juice + subset_siren + apple juice + + + + + + + + + + + + + + + + + + + + + + + + + + fermented fruit food product + + + + + + + + + + + + + + + + A liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. + vinegar food product + + + + + A liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. + Wikipedia:Vinegar + + + + + + + + + + + + + + + + + + + + + + + + + + + A food preserved by soaking and storing it in vinegar or brine. + + SUBSET_SIREN:F1302 + SUBSET_SIREN:F16510 + pickled + subset_siren + subset_siren + SIREN DB annotation: +* has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) +* formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) + food (pickled) + + + + + + + + + + + + + + + + + + + + + + + + + + sugar condiment + + + + + + + + + + + A lipid material derived from plants. Physically, oils are liquid at room temperature. + Damion Dooley + + vegetable oil food product + + + + + + + + + + + + + + + + + + + + + corn flour food product + + + + + + + + + + + + + + + + + + + + + + + + + + + A food product which is derived from or produced by an animal that has a vertibrae. + Damion Dooley + vertebrate animal food product + + + + + + + + + + + + + + + + + + + + + + + + + + cereal grain food product + + + + + + + + + + + + + + + + + + Damion Dooley + http://langual.org + 2019-06-11T07:25:19Z + SUBSET_SIREN:F5644 + alcoholic beverage + subset_siren + SIREN DB annotation: +* has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) +* formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) +* formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) + + fermented beverage + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A food product made from an avian egg. + avian egg food product + + + + + + + + + bovine dairy food product + + + + + + + + + + + + + + + cattle dairy food product + + + + + + + + + bovine cheese food product + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + cow milk cheese + + + + + + + + + + + + + + + + + + + + + + + + + + + A food product made from domesticated bird meat. + Damion Dooley + + poultry meat food product + + + + + + + + + + + + + + + + + + + + + + + + + + + Suidae is a family of artiodactyl mammals which are commonly called pigs, hogs or boars. In addition to numerous fossil species, 17 extant species are currently recognized (or 18 counting domestic pigs and wild boars separately), classified into between four and eight genera. The family includes the domestic pig, Sus scrofa domesticus or Sus domesticus, in addition to numerous species of wild pig, such as babirusas and warthogs. All suids, or swine, are native to the Old World, ranging from Asia to Europe and Africa. + Damion Dooley + https://en.wikipedia.org/wiki/Suidae + porcine meat + swine food product + + + + + + + + + + + + + + + A relish, sauce, or seasoning added to food to impart a particular flavour or to complement the dish. + Damion Dooley + https://en.wikipedia.org/wiki/Condiment + condiment + condiment food product + + + + + + + + + + + + + + + + + + + + + + + + + + bovine meat food product + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + fruit juice food product + + + + + + + + + + + + + + + wheat food product + + + + + + + + + + + + + + + + + + + + + + + + + + A food product deriving primarily from corn (maize). + Damion Dooley + + maize food product + maize (corn) food product + + + + + + + + + A food product derived from or produced by a plant root. + plant root food product + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A citrus fruit is botanically classified as a type of berry called a hesperidium that has a thick, leathery rind, with numerous oil glands, and a large flesh portion composed of several wedge-shaped sections. Unlike pome fruit, such as the apple, the citrus fruit is derived from a superior ovary, an ovary completely separate from the calyx. + Damion Dooley + https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/hesperidium + citrus + citrus fruit food product + + + + + + + + + + + + + + + + + + citrus fruit juice + + + + + + + + + + + + + + + + + + + + + + + + + + pomes + pomaceous fruit food product + + + + + + + + + + solanaceous fruit food product + + + + + + + + + + + + + + + + A food product deriving from one or more tomatoes. + tomato food product + + + + + + + + + solanaceous food product + + + + + + + + + cruciferous food product + + + + + + + + + + + + + + + + + + + + + + + + + + grape berry food product + + + + + + + + + + + + + + + + + + + + + + + The default nut product is a whole, raw nut - meaning that the kernel is whole, and moderately or significantly dried, but not baked. Minimal references to nuts often leave ambiguous whether the shell is on or off. "I ate a peanut" doesn't clarify whether I ate a shell-off nut or whether I did the shelling. + Damion Dooley + SUBSET_SIREN:F16972 + nut food product + + + + + + + + + + + + + + + + + + + + + + + + + + plant seed food product + + + + + + + + + + plant lipid food product + + + + + + + + + plant stem food product + + + + + + + + + + + + + + + + + + + + + + + + + + invertebrate animal food product + + + + + + + + + + + + + + + Food product that is 1) ready or nearly ready for consumption; 2) usually a composite of several foods or ingredients that often belong to distinct product types; 3) usually formulated, mixed and partially or fully cooked. + + prepared + prepared food product + + + + + + + + + + + + + + + + + + + + + + Damion Dooley + cooked + food (cooked) + + + + + + + + + + + + + + + + bread food product + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + rice food product + + + + + + + + + + wheat flour food product + + + + + + + + + + A dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. + LANGUAL:C0195 + sweet cream + cream food product + + + + + A dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. + http://en.wikipedia.org/wiki/Cream + + + + + + + + + + + + + + + + + + + + + + A sausage made with fresh meats, and then fully cooked. + Damion Dooley + + sausage (cooked) + + + + + + + + + A salad dressing that is usually mayonnaise-based, but which may also contain yogurt, sour cream, or creme fraiche. + creamy salad dressing + + + + + A salad dressing that is usually mayonnaise-based, but which may also contain yogurt, sour cream, or creme fraiche. + http://en.wikipedia.org/wiki/Salad_dressing#Dressings + + + + + + + + + + + + + + + A stable emulsion of oil, and vinegar or lemon juice, with many options for embellishment with other herbs and spices. Egg yolk is the traditional emulsifier. + mayonnaise food product + + + + + A stable emulsion of oil, and vinegar or lemon juice, with many options for embellishment with other herbs and spices. Egg yolk is the traditional emulsifier. + http://en.wikipedia.org/wiki/Mayonnaise + + + + + + + + + + + + + + + + + + processed pork meat food product + + + + + + + + + + + + + + + + + A vegetable product such as leaves, flowers, seeds and roots that is rich in essential oils and aromatic principles. Used mainly a a condiment. + Damion Dooley + http://www.fao.org/WAICENT/faoinfo/economic/faodef/fdef10e.htm#1.01 + http://www.langual.org/langual_thesaurus.asp?termid=H0151 + herb and spice + herb or spice + spice or herb + + + + + + + + + + animal lipid food product + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A fish food product includes products made from any fish species (aquatic vertebrate with gills and fins). + Damion Dooley + + fish food product + + + + + + + + + avian food product + + + + + + + + + + plant derived beverage + + + + + + + + + + + + + + + + + + plant derived fermented beverage + + + + + + + + + nonfermented plant derived beverage product + + + + + + + + + + + + + + + + + + + + + + A dairy food product has mammilian milk or a milk component as an ingredient. + Damion Dooley + http://www.langual.org/langual_thesaurus.asp?termid=H0242 + dairy product + milk product + dairy food product + + + + + + + + + milk or milk based food product + + + + + + + + + + + + + + + + + + Are all fermented foods considered preserved to some extent? + Damion Dooley + food (fermented) + + + + + + + + + + + + + + + + + + + + + Any plant food product which, typically, is constituted by intact parts from one or more annual plants cultivated as field and garden crops in the open and under glass, and used almost exclusively for food. + + vegetable food product + + + + + + + + + Mature ovary of a plant, with a fleshy part of the carpel that develops with the seed to attract animals for aid in dispersal. Botanically, nuts are considered fruits. + botanical fruit food product + + + + + Mature ovary of a plant, with a fleshy part of the carpel that develops with the seed to attract animals for aid in dispersal. Botanically, nuts are considered fruits. + http://eurovoc.europa.eu/drupal/?q=request&amp;uri=http://eurovoc.europa.eu/1115 + http://oek1.fao.org/skosmos/agrovoc/en/page/c_3119 + http://www.fao.org/pollination/resources/glossary/en/ + https://en.wikipedia.org/wiki/Fruit + + + + + + + + + A one-celled fruit (pod) usually dehiscing down both sutures, and having the seed attached along a ventral suture. (Roubik 1995) + http://www.fao.org/pollination/resources/glossary/en/ + legume + http://purl.obolibrary.org/obo/FOODON_03411338 + http://purl.obolibrary.org/obo/FOODON_03411254 + legume food product + + + + + + + + + + + + + + + A food consisting of a round or oval body laid by the female of many animals, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves. + Regarding American regulatory aspects of egg products, see this summary: +https://www.politico.com/agenda/story/2016/03/crazy-us-chicken-egg-regulation-graphic-000077 + egg food product + + + + + A food consisting of a round or oval body laid by the female of many animals, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves. + Wikipedia:Egg_%28food%29 + + + + + + + + + + + + + + + + + + + + + + + + + + + A hen egg food product is any food product consisting mainly of hen eggs or derivatives. + https://en.wikipedia.org/wiki/Egg_as_food + SUBSET_SIREN:F1074 + hen egg food product + + + + + + + + + + A ground beef product is made of beef that has been finely chopped with a knife or a meat grinder (American English) or mincing machine (British English). Ground beef is used in many recipes including hamburgers and spaghetti Bolognese. + + + beef mince + beef mince + ground beef + hamburger meat + minced beef + ground beef food product + hamburger meat + + + + + + + + + + + + + + + + A food product from a category of domestic birds kept for meat, eggs, and feathers including fowl such as chickens, turkeys, and waterfowls such as domestic ducks and geese and other meat birds such as pigeons and doves and games birds including pheasants. + Damion Dooley + + poultry food product + + + + + + + + + + + + + + + + + + + + + + + + + + + A turkey meat food product is any food product made predominantly of turkey parts. + Damion Dooley + turkey meat food product + + + + + + + + + + + + + + + + A sauce for a salad. + http://en.wikipedia.org/wiki/Salad_dressing#Dressings + salad dressing + + + + + + + + + + + + + + + + + + + + + + + + + + oyster food product + + + + + + + + + + + + + + + + + + + + + + + + + + + + shellfish food product + + + + + + + + + + + + + + + + A fermentation process in which either carbohydrates, proteins or fats are modified through microbial, enzymatic and/or other biological process. + Damion Dooley + food fermentation + + + + + + + + + + + + + + + + + + + + + + + + + + + Fermented meat product is any product made primarily of meat subjected to a fermentation process. + Damion Dooley + fermented meat product + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + Food trimmings are the parts removed from the culinary trimming of unwanted or inedible parts (i.e. sinews, skin, fat etc.) from meat, fish poultry or vegetables. Trimmings are used for making stocks, soups and sauces. + Gregory Harhay + http://en.foodlexicon.org/p0000380.php + trim + trimmings + food trimming + + + + + + + + + + + + + + + animal product sandwich + + + + + + + + + + + + + + + + + + + + + + + + + + apple condiment + + + + + + + + + + + + + + + + + + + + + + + + + + apple food product + + + + + + + + + + + + + + + + + + + apple vinegar food product + + + + + + + + + + + + + + + + + + + + + + + + + + asparagus vegetable food product + + + + + + + + + + + + + + + + A food product deriving from one or more avocados. + avocado food product + + + + + + + + + + + + + + + bakery food product + + + + + + + + + + + + + + + + + + + + + + + + + + berry food product + + + + + + + + + pepper + Pepper + black or white pepper product + pepper + + + + + + + + + + + + + + + black pepper food product + + + + + + + + + + + + + + + + + + carrot juice food product + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + carrot food product + + + + + + + + + + + + + + + cattle sandwich + + + + + + + + + + + + + + + + + + + + + + + + + + A plant food product derived from a celery plant (Apium graveolens) + + celery food product + + + + + + + + + + + + + + + + + + + + + cheese product analog + + + + + + + + + A food product which normally exists as an ingredient to another food product, rather than eaten on its own, and is more complex than a chemical food component. + food product component + + + + + + + + + + + + + + + A food product deriving from one or more cherries. + cherry food product + + + + + + + + + + condiment sauce + + + + + + + + + + + + + + + + + + + + + + + + + + coriander food product + + + + + + + + + + + + + + + + corn snack + + + + + + + + + + + + + + + + + + + + + + + + + + + + vegetable corn food product + + + + + + + + + + + + + + + + + + + + + + + + + + + cow milk based food product + + + + + + + + + cow milk butter food product + + + + + + + + + + cow milk cream food product + + + + + + + + + + + + + + + cow milk hard cheese food product + + + + + + + + + + + + + + + + + + + + + + + + + + crustacean food product + + + + + + + + + + + + + + + + + + + + + + + + + + + A pickled cucumber (commonly known as a pickle in the United States and Canada or generically as gherkins in the United Kingdom, Ireland, Australia, and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. + Damion Dooley + https://en.wikipedia.org/wiki/Pickled_cucumber + cucumber or gherkin pickle food product + + + + + + + + + + + + + + + A food product deriving from one or more cucumbers. + cucumber food product + + + + + + + + + SUBSET_SIREN:F1442 + dairy product analog + + + + + + + + + + + + + + + + + + + + + + Damion Dooley + egg substitute + egg product analog + + + + + + + + + + + + + + + + + + + + + + + + + + fermented cereal beverage + + + + + + + + + + + + + + + + + + + + + field corn based bakery food product + + + + + + + + + + + + + + + + + + + + + + + + + + + A product made from the North American term for maize (Zea mays) grown for livestock fodder (silage), ethanol, cereal and processed food products. The principal field corn varieties are dent corn, flint corn, flour corn (also known as soft corn) which includes blue corn (Zea mays amylacea), and waxy corn. + Damion Dooley + + dry corn food product + dry corn + field corn food product + + + + + + + + + + + + + + + field corn snack food product + + + + + + + + + + + + + + + + + + + + + + + + + + + field corn sweetener product + + + + + + + + + + + + + + + food flavoring or seasoning product + + + + + + + + + food dressing product + + + + + + + + + food product analog + + + + + + + + + + + + + + + + + + + + + + + + + + + garlic food product + + + + + + + + + + + + + + + + + + + + + + + + + + ginger + ginger + ginger food product + + + + + + + + + + + + + + + + + + + + + grain based bakery food product + + + + + + + + + + + + + + + + + + + + + + + + + + grain based vinegar food product + + + + + + + + + + + + + + + gravy or sauce + + + + + + + + + + + + + + + + + + + + + + + + + + green bell pepper food product + + + + + + + + + + hot pepper spice food product + + + + + + + + + + + + + + + + + + + + + + + + + + red pepper + hot pepper food product + + + + + + + + + imitation food product + + + + + + + + + + + + + + + + + + + + + + + + + + + + A food product made from a kale plant. + + kale food product + + + + + + + + + + + + + + + + + + + + + + + + + + lemon food product + + + + + + + + + + + + + + + + + + + + + + + + + + lentil vegetable food product + + + + + + + + + + + + + + + + + + + + + + + + + + + A lettuce vegetable food product is the head, stem or leaf portion of a lettuce plant. + Damion Dooley + 2019-06-27T13:30:10Z + lettuce + lettuce + lettuce head food product + + + + + + + + + + + + + + + + + macaroni or noodle food product + + + + + + + + + + + + + + + + + + + + + + + + + + milk based gravy or sauce food product + + + + + + + + + + + + + + + + + + + + + + + + + + mollusk food product + mollusc food product + + + + + + + + + nonalcoholic beverage + + + + + + + + + + + + + + + olive fat or oil refined food product + + + + + + + + + + + + + + + + + + + + + onion flavouring food product + + + + + + + + + + + + + + + + + + + + + + + + + + onion food product + + + + + + + + + + + + + + + pancake or waffle food product + + + + + + + + + + + + + + + + + + green or red pepper pickle food product + + + + + + + + + + + + + + + A food product deriving from one or more sweet or hot peppers. + pepper vegetable food product + + + + + + + + + + + + + + + + + + plant based bakery food product + + + + + + + + + + + + + + + + + + + + + plant based refined or partially-refined food product + + + + + + + + + + + + + + + + + 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. + Damion Dooley + plant fat or oil refined food product + + + + + + + + + + + + + + + + A plant fruit food product which is labeled (in common language or by regulation) as a vegetable food product. + plant fruit as vegetable food product + + + + + + + + + plant head vegetable food product + + + + + + + + + + + + + + + + + + + + + + + + + + plant leaf vegetable food product + + + + + + + + + + + + + + + + + + plant product dressing + + + + + + + + + + + + + + + + + + + + + + + + + + + + A food product harvested from underground plant parts. + plant root vegetable food product + + + + + + + + + + + + + + + + + + plant seed based bakery food product + + + + + + + + + + + + + + + + + + + + + + + + + + + + plant seed vegetable food product + + + + + + + + + + + + + + + + + + plant stem or spear vegetable food product + + + + + + + + + plant sweetener + + + + + + + + + + Damion Dooley + preserved + food (preserved) + + + + + + + + + + + + + + + + + + + A prepared hen egg product is a product predominantly made of hen egg that has been cooked and may only require defrosting or reheating for consumption. + Damion Dooley + prepared hen egg product + + + + + + + + + + + + + + + + + + + + + + + + + + + red bell pepper food product + + + + + + + + + refined or partially-refined food product + + + + + + + + + + + + + + + salad food product + + + + + + + + + + + + + + + + + + + + + + A sandwich food product is a food product used to create a sandwich. This includes bread as a container, and sandwich ingredients and spreads. + Damion Dooley + sandwich food product + + + + + + + + + + + + + + + + + + + + + + + + + + + sesame food product + + + + + + + + + + + + + + + + + + + + + + + + + + shallot food product + + + + + + + + + + + + + + + + + + + + + + + + + + shrimp food product + + + + + + + + + + + + + + + + Damion Dooley notes: We can't say all soups are cooked there are many chilled soup recipes. + soup food product + + + + + + + + + + + + + + + A food product deriving from one or more squashes. + squash food product + + + + + + + + + stone fruit food product + + + + + + + + + + + + + + + + + + + + + sugar based vinegar food product + + + + + + + + + + + + + + + + + + + + + + + + + + + sugar cane food product + + + + + + + + + sugar maple sweetener food product + + + + + + + + + + http://www.langual.org/langual_thesaurus.asp?termid=H0202 + sweetener food product + + + + + + + + + tomato condiment + + + + + + + + + + + + + + + + + + tomato juice food product + + + + + + + + + + + + + + + + + + + + + + + + + + Curcuma + turmeric food product + + + + + + + + + uncured cheese food product + + + + + + + + + uncured cow milk cheese food product + + + + + + + + + + + + + + + multi-component corn food product + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + vegetable pickle food product + + + + + + + + + + + + + + + A food product derived from one or more walnuts. + walnut food product + + + + + + + + + + + + + + + + + + + + + + A water food product is a food product derived from H20 (water) in its liquid form. + https://en.wikipedia.org/wiki/Water + SUBSET_SIREN:F10414 + water + subset_siren + SIREN DB annotation: +* has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) + Water + water + water food product + + + + + + + + + + + + + + + + + + + + + + + + + + wheat based bakery food product + + + + + + + + + + + + + + + wheat based pastry food product + + + + + + + + + wheat bread food product + + + + + + + + + + + + + + + + + + + + + + + + + + white pepper food product + + + + + + + + + + A meal type is the name of an eating occasion that may have location, food type, or other customary contextual features. (Damion's 1st draft definition) + Damion Dooley + food product by meal type + + + + + + + + + food seasoning product + + + + + + + + + + + + + + + A food product consisting of food material derived primarily from a single organism. + Damion Dooley + food product by organism + + + + + + + + + baking supply product + + + + + + + + + + + + + + + + + + + + + + + + + + Any substance that can be consumed by an organism to satisfy nutritional or other health needs, or to provide a social or organoleptic food experience + + + food + foodstuff + nourishment + sustenance + This class is the top of FOODON's main food product hierarchy which is described in the https://www.foodon.org website, and can be searched in lookup services like https://www.ebi.ac.uk/ols/ + food material + + + + + + + + + + + + + + + + + + + + + + + + + + + A product derived from any variety of mint plant. + Damion Dooley + mint + American Corn Mint, Brook Mint, Canadian Mint, Chinese Mint, Corn Mint, Cornmint Oil, Field Mint Oil, Huile de Menthe, Huile de Menthe des Champs, Japanese Oil of Peppermint, Menta Japonesa, Mentha Arvensis Aetheroleum, Mentha arvensis var. piperascens, Mentha canadensis, Menthe du Canada, Menthe des Champs, Menthe Japonaise, Mint Oil, Minzol, Poleo, Pudina, Putiha. [source: https://www.webmd.com/vitamins-supplements/ingredientmono-616-japanese%20mint.aspx?activeingredientid=616&activeingredientname=japanese%20mint] + mint + mint food product + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A zucchini food product is a food product deriving from either golden or green zucchini plant cultivars. + Damion Dooley + zucchini food product + + + + + + + + + + + + + + + requires discussion + A process involving the physical transformation of a food source or food product into some derived organic material or food product + Damion Dooley + food transformation process + + + + + + + + + Familiar examples of invertebrates include arthropods (insects, arachnids, crustaceans, and myriapods), mollusks (chitons, snails, bivalves, squids, and octopuses), annelids (earthworms and leeches), and cnidarians (hydras, jellyfishes, sea anemones, and corals).[wikipedia] + + Invertebrates are animals that neither possess nor develop a vertebral column (commonly known as a backbone or spine), derived from the notochord. This includes all animals apart from the subphylum Vertebrata. + Damion Dooley + https://en.wikipedia.org/wiki/Invertebrate + animal + invertebrate animal + + + + + + + + + + + + + + + + + + Raw apple is apple that has not been subject to cooking or other preservation processes other than by cold storage. + apple (raw) + + + + + + + + + + A class which contains food product categories qualified by a quality such as granularity or temperature, which is useful for tasks like food inspection where little prior knowledge of how the food came to be is available. Some terms like "food (frozen)" are both a quality descriptor and the output of a process. + Damion Dooley + food product by quality + + + + + + + + + + + + + + + + + + + + + baked + baked food product + food (baked) + + + + + + + + + + + + + + + + + + + + + + + + + + lime fruit food product + + + + + + + + + + A physical object quality which can describe an attribute of a food item or related to a food product. + http://orcid.org/0000-0001-8008-8249 + food object quality + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A pome fruit of an apple tree (Malus domestica). + http://orcid.org/0000-0002-8844-9165 + apple + A whole apple may include a stem. + Apples + apple (whole) + https://www-atlasobscura-com.cdn.ampproject.org/c/s/www.atlasobscura.com/articles/heritage-appalachian-apples.amp + + + + + + + + + cherry (whole or parts) + + + + + + + + + carrot root (whole or parts) + + + + + + + + + + + + + + + + + + + + + + A food product consisting of food material derived from ingredients sourced from multiple organisms. + Damion Dooley + 2019-01-23T22:40:32Z + multi-ingredient + The definition of this is being discussed in issue: https://github.com/FoodOntology/foodon/issues/57 + +Namely, how to characterize the threshold of ingredients that make for multi-component classification? Salt, pepper, spices wouldn't normally make a food multi-component? + multi-component food product + + + + + + + + + + Dairy cattle are a type of cattle bred for the ability to produce large quantities of milk, from which dairy products are made. This class covers both male and female members of a dairy breed. + Damion Dooley + https://en.wikipedia.org/wiki/Dairy_cattle + 2019-01-26T22:49:27Z + dairy cattle + https://en.wikipedia.org/wiki/List_of_dairy_cattle_breeds + + + + + + + + + + Taurine cattle (Bos taurus taurus), also called European cattle, are a subspecies of domesticated cattle originating in the Near East. Both taurine cattle and indicine cattle (zebus) are descended from the aurochs. Taurine cattle were originally considered a distinct species, but are now typically grouped with zebus and aurochs into one species, Bos taurus. Most modern breeds of cattle are taurine cattle. + Damion Dooley + https://en.wikipedia.org/wiki/Taurine_cattle + 2019-01-28T02:41:04Z + http://www.langual.org/langual_thesaurus.asp?termid=B5186 + taurine cattle + + + + + + + + + + Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage. + Damion Dooley + https://en.wikipedia.org/wiki/Pork_loin + 2019-04-13T18:58:46Z + pork loin + pork loin + + + + + + + + + + An aquatic invertebrate may live entirely beneath the water, or may live upon its surface or on the plants surrounding it. Some breathe air, others breathe water. To move, they may walk, swim, float, skate, fly or glide on their bellies—or they may not move much at all. + Because snails are members of gastropod, a subclass of molluscs, ... leading to aquatic invertebrates, we can't make aquatic invertebrates disjoint with terrestrial invertebrates. + Damion Dooley + https://nature.mdc.mo.gov/discover-nature/general-species-information/aquatic-invertebrate-facts + 2019-04-29T19:23:38Z + aquatic invertebrate + + + + + + + + + + + + + + + Damion Dooley + 2019-05-21T22:37:06Z + Aves + avian + bird + avian animal + + + + + + + + + + A food product organized by the process which it results from. + Damion Dooley + 2019-05-23T23:02:07Z + food product by process + + + + + + + + + + The largest and main meal of the day, taken either around midday or in the evening. + + Damion Dooley + https://en.wikipedia.org/wiki/Dinner + 2019-05-25T05:03:08Z + dinner + main meal + supper + Main Meal + dinner food + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + Damion Dooley + 2019-05-25T06:38:12Z + pasteurized + food (pasteurized) + + + + + + + + + Damion Dooley + 2019-06-14T04:23:35Z + pork food product + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A lipid food product is a food product made primarily of plant or animal fat or oil + Damion Dooley + 2019-06-11T09:18:41Z + fats and oils + oils and fats + lipid food product + + + + + + + + + + A food product made of ground or minced turkey meat + Damion Dooley + 2019-06-28T04:44:34Z + ground turkey + minced turkey + ground turkey + turkey (ground or minced) + + + + + + + + + Damion Dooley + 2019-06-28T00:25:22Z + ginger + ginger root + + + + + + + + + + + + + + + + + A hamburger (short: burger) is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The patty may be pan fried, grilled, or flame broiled. + Damion Dooley + https://en.wikipedia.org/wiki/Hamburger + 2019-06-28T07:39:11Z + burger + hamburger + Burgers + beef hamburger (dish) + + + + + + + + + + + + + + + + + + + + + + + Food material chopped into roughly bite-sized pieces. + Damion Dooley + 2019-07-09T20:59:57Z + chopped + cut + Cut + food (chopped) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + Damion Dooley + 2019-07-10T17:35:07Z + SUBSET_SIREN:F4839 + turkey egg + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194) + turkey egg (whole, shell on, raw) + + + + + + + + + + A whole turkey food product consists of the plucked carcass of a turkey with head and entrails removed and with organ meats and neck severed and possibly included in body cavity. + Damion Dooley + 2019-07-10T19:28:58Z + turkey + turkey + turkey (whole, raw) + https://www.nwtf.org/hunt/article/how-to-clean-wild-turkey + + + + + + + + + + The Granny Smith is a tip-bearing apple cultivar, which originated in Australia in 1868. The tree is thought to be a hybrid of Malus sylvestris, the European wild apple, with the North American apple Malus pumila as the polleniser. + + + 2019-08-07T19:29:34Z + Granny Smith apple tree + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A pome fruit of a Granny Smith apple tree cultivar. + + Damion Dooley + + https://en.wikipedia.org/wiki/Granny_Smith + 2019-08-07T19:34:52 + + granny smith apple + Granny Smith apple + Granny Smith apple (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + A hazelnut food product is a food product that derives from hazelnuts + + 2019-08-09T22:59:15Z + hazelnut food product + + + + + + + + + + The hazelnut is the nut of the hazel and therefore includes any of the nuts deriving from species of the genus Corylus, especially the nuts of the species Corylus avellana. It also is known as cobnut or filbert nut according to species. + + Emma Griffiths + + 2019-08-09T23:07:38Z + cobnut + Hazelnuts + hazelnut + + + + + + + + + + + A patty, in American, Canadian, South African, Australian and New Zealand English, is a flattened, usually round, serving of ground food, often meat or meat alternatives. The food is compacted and shaped into the patty, then cooked, and served. + + Emma Griffiths + + 2019-08-11T05:07:26Z + pattie + patties + patty + + + + + + + + + + Gnetum africanum is a vine gymnosperm species found natively throughout tropical Africa. It is grown in various countries across Africa, including: Cameroon. + + Emma Griffiths + + 2019-08-11T22:22:09Z + Gnetum africanum + KoKo + afang + eru + fumbua + m’fumbua + okok + ukase + wild spinach + African jointfir plant + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A leaf of an okazi plant (Gnetum africanum). + + + + https://pfaf.org/user/Plant.aspx?LatinName=Gnetum+africanum + 2019-08-11T22:28:35 + spinach + Gnetum africanum leaf + afang leaf + african jointfir leaf + eru leaf + fumbua leaf + okazi leaf + okok leaf + ukazi leaf + wild spinach leaf + Okazi leaves, often referred to as wild spinach, are used as a leafy vegetable for soups and stews, commonly called eru soup or afang soup, or eaten raw. The leaves may further be used as a remedy for nausea, sore throats, or as a dressing for warts. + okazi leaf (whole) + spinach + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A tuber of an okazi plant (Gnetum africanum). + + + https://pfaf.org/user/Plant.aspx?LatinName=Gnetum+africanum + 2019-08-11T22:31:04 + Gnetum africanum tuber + afang tuber + african jointfir tuber + eru tuber + gnetum africanum tuber + okazi root tuber + ukazi tuber + The okazi root tuber may be used as a source of famine food, and is similar to that of a yam. + okazi tuber + + + + + + + + + + + + + + + + + + + + + + + + + + + The poblano (Capsicum annuum) is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho ("wide"). + + Emma Griffiths + 2019-08-13T04:55:19Z + ancho + ancho pepper + chile ancho + poblano + ancho pepper + + + + + + + + + + A multicellular eukaryotic heterotrophic organism within the kingdom Animalia. + + + 2019-08-14T18:02:36Z + + animal + + + + + + + + + + A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. + + + 2019-08-20T19:10:28Z + + gherkin + pickle + Pickles + pickled cucumber + + + + + + + + + + + + + + + + + + + + + + + + + + + A bell pepper is a fruits in different colours - including red, yellow, orange, green, white, and purple - from a bell pepper plant cultivar. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". + + + 2019-08-22T18:01:49Z + + pepper + bell pepper food product + + + + + + + Kham Tran - www.khamtran.com + + + + + + + + + + Golden zucchini is a modern hybrid summer squash (Cucurbita pepo). + + + 2019-08-22T19:52:25Z + gold gush zucchini + golden delight zucchini + goldfinger zucchini + yellow zucchini + golden zucchini plant + + + + + + + + + + + + + + + + + + + + + + + + + + A golden or yellow zucchini is a summer squash harvested from the golden zucchini cultivar. + + 2019-08-22T20:36:52Z + golden zucchini + yellow zucchini + golden zucchini squash (whole) + + + + + + + + + + + + + + + + + + + Sunburst squash is a summer squash (species *Cucurbita pepo*) notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer. + + + 2019-08-22T21:11:29Z + cibleme + pattypan squash + scallopini + sunburst squash + white squash + yellow squash + pattypan squash + pattypan squash (whole, raw) + + + + + + + + + + A shallot is the bulb part of a shallot plant + + 2019-08-22T23:45:59Z + shallot + shallot (whole, raw) + shallots + + + + + + + + + + Damion Dooley + http://langual.org + 2019-08-23T00:37:18Z + SUBSET_SIREN:F11872 + cumin + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) +* formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) + + cumin + cumin seed (whole, dried) + + + + + + + + + + 2019-08-24T15:46:35Z + basil + basil + basil food product + + + + + + + + + + A dish made from boiled cornmeal. + + + 2019-08-24T17:49:54Z + corn grits + Grits + grits + + + + + + + + + + + + + + + Malus is a genus of about 30–55 species[3] of small deciduous trees or shrubs in the family Rosaceae, including the domesticated orchard apple (M. pumila syn. M. domestica) – also known as the eating apple, cooking apple, or culinary apple. The other species are commonly known as crabapples, crab apples, crabtrees or wild apples + + 2019-08-25T15:37:56Z + Malus group + + + + + + + + + + A poultry sandwich contains chicken, turkey or other poultry meat. + + Damion Dooley + 2019-08-26T18:45:16Z + poultry sandwich + + + + + + + + + + A variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. + + + 2019-09-11T00:21:19Z + Cavolo nero + Lacinato + Tuscan kale + black Tuscan palm + black cabbage + dinosaur kale + flat back cabbage + palm tree kale + Lacinato kale + lacinato kale + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A food product not including meat and animal tissue products (such as gelatin or animal-derived rennet). + + https://en.wikipedia.org/wiki/Vegetarian_cuisine + 2019-09-11T21:12:43Z + vegetarian food + vegetarian food product + + + + + + + + + + + + + + + + + + + + An adult female chicken. + + 2019-11-15T20:12:48Z + + hen + + + + + + + + + + A food product made from black, white, pink or similar peppercorns. + + 2019-11-15T23:03:24Z + peppercorn food product + + + + + + + + + + 2019-11-15T23:19:38Z + multi-component meat product + + + + + + + + + + + + + + + + + + + + + + + + + + + 2020-01-08T00:20:27Z + echinoderm food product + + + + + + + + + A lemon, whole or in pieces, for eating or other food processing. + + 2020-03-28T23:38:10Z + lemon (whole or parts) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A hesperidium fruit of a citrus plant (Citrus). + + https://orcid.org/0000-0001-5275-8866 + 2020-10-20T06:54:39 + citrus fruit + citrus fruit (whole) + + + + + + + + + + + + + + + + + + + + + + A genus of plants in the mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, or mustard plants. + + bok choy vegetable food product + bomdong vegetable food product + broccolini vegetable food product + chinese cabbage vegetable food product + choy sum vegetable food product + collard greens vegetable food product + gai lan vegetable food product + komatsuna vegetable food product + mizuna vegetable food product + rutabaga vegetable food product + savoy cabbage vegetable food product + tatsoi vegetable food product + cole crop vegetable food product + cruciferous vegetable food product + brassica food product + + + + + + + + + + Food contact materials are materials that are intended to be in contact with food. These can be things that are quite obvious like a glass or a can for soft drinks as well as machinery in a food factory or a coffee machine. + + + 2020-07-31T17:07:09Z + food contact material + + + + + + + + + + + + + + + + 2020-09-06T15:59:54Z + multi-component wheat food product + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A seed of a cumin plant (Cuminum cyminum). + + https://en.wikipedia.org/wiki/Cumin + 2020-09-06T16:35:13 + cumin + cumin seed (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A primary root of a carrot plant (Daucus carota). + http://orcid.org/0000-0002-8844-9165 + 2020-09-09T07:27:10 + carrot + carrot + carrot root (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A petiole of a celery plant (Apium graveolens Dulce Group). + http://orcid.org/0000-0002-8844-9165 + 2020-09-09T07:43:45 + celery stalk + celery stalk (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A pepo fruit of a cucumber plant (Cucumis sativus). + http://orcid.org/0000-0002-8844-9165 + 2020-09-09T14:18:28 + cucumber (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A berry fruit of a grape plant. + http://orcid.org/0000-0002-8844-9165 + 2020-09-09T14:38:33 + de-stemmed grape + grape + grape (whole) + + + + + + + + + + + + + + + + 2020-09-09T19:28:43Z + Maize plant + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A stem of an asparagus plant (Asparagus officinalis) + + https://orcid.org/0000-0001-5275-8866 + 2020-10-13T05:48:32 + asaparagus + asparagus spear (whole) + + + + + + + + + A food product which has been separated into pieces. + + 2020-10-12T07:07:16Z + food (pieces) + + + + + + + + + + + + + + + + + + + + + + + + + An edible drupe fruit of a cherry plant. + + https://orcid.org/0000-0001-5275-8866 + 2020-10-13T05:48:32 + cherry + cherries + cherry (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A ripened red colored berry fruit of a bell pepper plant cultivar. + + https://orcid.org/0000-0001-5275-8866 + 2020-10-14T12:37:01 + bell pepper + capsicum + pepper + sweet pepper + sweet red bell pepper + Bell pepper + bell pepper + sweet red bell pepper (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A berry fruit of a pepper plant (Capsicum) + + https://orcid.org/0000-0001-5275-8866 + https://www.britannica.com/plant/pepper-plant-Capsicum-genus + 2020-10-14T02:39:11 + pepper + peppers + pepper (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A juicy, rounded, brightly colored fruit without a stone or pit, though pips or seeds may be present. + + https://orcid.org/0000-0001-5275-8866 + https://en.wikipedia.org/wiki/Berry + 2020-10-23T09:28:05 + berry + common berry + berry (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A pepo fruit varietal of a squash plant (Cucurbita). + + https://orcid.org/0000-0001-5275-8866 + https://en.wikipedia.org/wiki/Cucurbita + 2020-10-20T12:01:59 + squash + squash + squash (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A berry fruit in the Grossum cultivar group of a bell pepper plant. + + 2020-11-19T01:08:58Z + bell pepper + capsicum + pepper + sweet pepper + bell pepper (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + An immature green colored berry fruit of a bell pepper plant cultivar. + + https://orcid.org/0000-0001-5275-8866 + 2020-10-14T07:08:14 + bell pepper + capsicum + pepper + sweet green pepper + sweet pepper + sweet green bell pepper (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A mature yellow colored berry fruit of a bell pepper plant cultivar. + + 2020-11-19T01:24:18Z + bell pepper + capsicum + pepper + sweet pepper + sweet yellow pepper + sweet yellow bell pepper (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A bulb of a garlic plant (Allium sativum) + + https://en.wikipedia.org/wiki/Garlic + 2020-11-30T04:49:32 + garlic + garlic + garlic bulb + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + An immature flower stalk of a garlic plant. + + https://en.wikipedia.org/wiki/Garlic + 2020-12-16T22:45:47 + garlic spear + garlic stem + garlic top + garlic scape + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A berry fruit of an avocado plant (Persea americana) + + https://en.wikipedia.org/wiki/Avocado + 2021-02-10T22:52:57 + avocado + avocado + avocado (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A leaf of a celery plant (Apium graveolens Dulce Group). + + https://en.wikipedia.org/wiki/Celery + 2021-02-11T02:01:06 + celery leaf + celery leaf (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A bunch of a raw celery leaves. + + https://en.wikipedia.org/wiki/Celery + 2021-02-11T02:01:46 + celery bunch + celery bunch + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A leaf of a grape plant. + + 2021-02-11T02:02:32 + grape leaf + grape leaf (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + A leaf of a vegetable-producing plant. + + 2021-02-11T02:40:22 + vegetable leaf (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + A hesperidium fruit of a lime plant. + + https://en.wikipedia.org/wiki/Lime_(fruit) + 2021-02-11T02:57:03 + lime + lime + lime (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A pepo fruit of a pattypan squash plant, a varietal of summer squash. + + https://en.wikipedia.org/wiki/Pattypan_squash + 2021-02-11T16:45:15 + button squash + custard squash + pattypan squash + scallop squash + scallopini squash + pattypan squash (whole) + + + + + + + + + + + + + + + + + + + + + + + A pepo fruit of a summer squash plant. + + https://en.wikipedia.org/wiki/Summer_squash + 2021-02-11T16:47:21 + summer squash + summer squash (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A root of a ginger plant (Zingiber officinale) + + https://en.wikipedia.org/wiki/Ginger + 2021-02-11T17:33:19 + elephant ginger + elephant ginger root + ginger + ginger root + ginger root (whole) + + + + + + + + + + A berry fruit of a chili pepper plant. + + https://en.wikipedia.org/wiki/Chili_pepper + 2021-02-11T21:40:27 + chile pepper + chili + chili pepper + chili pod + chilli + chilli pepper + chile pepper + chili pepper (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + A bulb of a shallot plant (Allium cepa var. aggregatum) + + https://en.wikipedia.org/wiki/Shallot + 2021-02-11T21:44:21 + shallot + shallot (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A root of a turmeric plant (Curcuma longa) + + https://en.wikipedia.org/wiki/Turmeric + 2021-02-11T22:31:47 + indian saffron + turmeric + yellow ginger + turmeric + turmeric root (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A riped berry fruit of a white pepper plant. + + https://en.wikipedia.org/wiki/Black_pepper + 2021-02-11T23:07:09 + white pepper + white peppercorn + white peppercorn (whole) + + + + + + + + + + An anatomical part of a plant that is consumed by humans or other animals as food. + + https://en.wikipedia.org/wiki/Vegetable + 2021-02-12T18:49:32 + vegetable (whole) + + + + + + + + + + A sausage (usually a hot dog) on a stick that has been coated in a thick layer of cornmeal batter and deep fried. + + https://en.wikipedia.org/wiki/Corn_dog + + 2021-07-19T11:58:23Z + corndog + Corn dogs + corn dog + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A pepo fruit of a winter squash plant harvested in the fall. + + https://orcid.org/0000-0002-7463-6306 + https://en.wikipedia.org/wiki/Winter_squash + 2021-07-22T17:39:12 + winter squash + winter squash (whole) + + + + + + + + + + A food product made from feta cheese. + + 2022-01-06T22:23:57Z + feta cheese food product + + + + + + + + + + + A celery food product derived from an Apium graveolens Dulce Group plant. + 2022-01-31T07:44:24Z + celery (Dulce Group) food product + + + + + + + + + A food product deriving from one or more animals. + + 2022-09-01T16:31:09Z + animal food product + + + + + + + + + + A processed material which is referenced in an ingredient specification. + This term could probably go in the COB ontology. + + 2022-08-12T04:23:10Z + ingredient + ingredients + + + + + + + + + + Chickens, turkeys, quail, ducks, and geese are only called poultry if they aren't reared in the wild. + A domesticated bird that is kept by humans for its eggs, meat or feathers. + + 2022-08-25T10:01:00Z + + poultry + + + + + + + + + An unshelled lentil with a brown seed coat and an orange-red cotyledon. + https://orcid.org/0000-0001-5275-8866 + https://en.wikipedia.org/wiki/Lentil + 2022-03-28T16:12:32Z + masoor daal + orange lentil + red lentil + pink lentil (whole) + red lentils + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A leaf of a ginger plant (Zingiber officinale). + ginger leaf (whole) + + + + + + + + + + + + + + + + + + + + + + + + + + + + A whole ginger leaf or some substance made from a processed ginger leaf. + https://orcid.org/0000-0001-5275-8866 + https://en.wikipedia.org/wiki/Ginger + 2022-04-13T09:40:25Z + ginger leaf + ginger leaf (whole or parts) + + + + + + + + + + + + + + + + + + + + + + + + + + + + A whole ginger root or some substance made from a processed ginger root. + https://orcid.org/0000-0001-5275-8866 + https://en.wikipedia.org/wiki/Ginger + ginger + ginger root + ginger root (whole or parts) + + + + + + + + + + + + + + + + + + + + + + + + + + + + A whole tomato or some substance made from a processed tomato. + https://orcid.org/0000-0001-5275-8866 + https://en.wikipedia.org/wiki/Tomato + 2022-04-13T12:27:40Z + tomato + tomato + tomato (whole or parts) + tomatoes + + + + + + + + + + + + + + + + + + + + + + + + + + + + A whole cucumber or some substance made from a processed cucumber. + https://orcid.org/0000-0001-5275-8866 + cucumber + cucumber (whole or parts) + + + + + + + + + + + + + + + + + + + + + + + Whole kale or some substance made from processed kale. + https://orcid.org/0000-0001-5275-8866 + https://en.wikipedia.org/wiki/Kale + 2022-04-13T09:55:24Z + kale + kale + kale (whole or parts) + + + + + + + + + + + + + + + + + + + + + + + A whole black pepper or some substance made from processed black pepper. + https://orcid.org/0000-0001-5275-8866 + black pepper + black pepper + black pepper (whole or parts) + + + + + + + + + + + + + + + + + + + + + + + + + + + + A whole squash or some substance made from a processed squash. + squash (whole or parts) + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1073 + subset_siren + SIREN DB annotation: +* has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) +* formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) + + sugar (granulated) + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1115 + subset_siren + SIREN DB annotation: +* has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) +* formed as a result of 'proteolytic fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460102) + + soy sauce + soy sauce + + + + + + + + + + + + + + + + http://langual.org + flour + SUBSET_SIREN:F1116 + subset_siren + SIREN DB annotation: +* has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) +* formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) + + Flour + wheat flour + + + + + + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1146 + SUBSET_SIREN:F1404 + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) +* derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) +* formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) +* formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) +* immersed in 'packed in salt brine' (http://purl.obolibrary.org/obo/FOODON_03480018) + + cucumber pickle + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1256 + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) +* has substance added 'flavoring or spice extract or concentrate added' (http://purl.obolibrary.org/obo/FOODON_03460100) +* has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) + + maraschino cherries + maraschino cherry + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1283 + raisin + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* derives from 'fruit, peel present' (http://purl.obolibrary.org/obo/FOODON_03420137) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) +* formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) + + raisin (whole) + raisins + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1304 + subset_siren + SIREN DB annotation: +* has quality 'semiliquid' (http://purl.obolibrary.org/obo/FOODON_03430103) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) + + Batter + batter + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1337 + citrus fruit + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) + + citrus fruit (whole, raw) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A drupe fruit from a walnut tree (Juglans). + https://en.wikipedia.org/wiki/Walnut + http://langual.org + SUBSET_SIREN:F1364 + walnut + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) +* formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) + + walnut (whole) + walnuts + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1440 + subset_siren + SIREN DB annotation: +* has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) +* has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) +* derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) +* formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) +* has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) +* has substance added http://purl.obolibrary.org/obo/FOODON_03460185 + + mayonnaise + mayonnaise + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1441 + lemon + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) + + lemon + lemon (whole, raw) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1444 + subset_siren + SIREN DB annotation: +* has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) +* derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) + + vegetable juice food product + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A berry fruit of a tomato plant (Solanum lycopersicum). + http://orcid.org/0000-0002-8844-9165 + http://langual.org + SUBSET_SIREN:F1453 + tomato + subset_siren + tomato (whole) + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1460 + Ketchup + subset_siren + SIREN DB annotation: +* has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) +* formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) +* has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) +* has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) + + ketchup + tomato catsup + + + + + + + + + + A concentrated cow milk product is obtained through partial water removal, yeilding milk that has less than the approximate 88% water content that fresh whole milk has. + Damion Dooley + https://www.uoguelph.ca/foodscience/book-page/concentrated-and-dried-dairy-products + http://langual.org + SUBSET_SIREN:F1503 + condensed milk + subset_siren + SIREN DB annotation: +* has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) +* has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) +* derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) +* formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) + + cow milk (concentrated) + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1505 + subset_siren + SIREN DB annotation: +* has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) +* formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) +* formed as a result of 'sterilization by heating' (http://purl.obolibrary.org/obo/FOODON_03470123) +* has substance added 'vitamin D' (http://purl.obolibrary.org/obo/CHEBI_27300) +* has substance added 'nutrient or dietary substance added' (http://purl.obolibrary.org/obo/FOODON_03460194) + + evaporated milk + evaporated milk + + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1545 + cucumber + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) + + cucumber (whole, raw) + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1570 + carrot + carrot root + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) + + carrot root (whole, raw) + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1577 + squash + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) + + squash (whole, raw) + + + + + + + + + + A rice food product consisting of hulled rice kernels. + http://langual.org + SUBSET_SIREN:F1641 + rice + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) +* formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) + + rice + rice kernel food product + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1704 + onion + subset_siren + SIREN DB annotation: +* has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239) + + onion + onion (whole, raw) + onions + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1705 + subset_siren + SIREN DB annotation: +* has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* formed as a result of 'alcohol-acetic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460123) +* formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) +* formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120) + + vinegar + vinegar + + + + + + + + + + + + + + + + + + + + A whole raw apple is an apple harvested from an apple tree. It may include a stem. It has not been subject to cooking or preservation processes other than cold storage or waxing. + Damion Dooley + http://langual.org + SUBSET_SIREN:F1710 + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) + + apple (whole, raw) + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1727 + celery + celery stalk + subset_siren + SIREN DB annotation: +* has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'stem or stalk (without leaves)' (http://purl.obolibrary.org/obo/FOODON_03420101) + + celery + celery stalk (whole, raw) + + + + + + + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1774 + subset_siren + asparagus (raw) + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1826 + subset_siren + SIREN DB annotation: +* has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) +* derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) + + olive oil + olive oil + https://static.oliveoiltimes.com/library/ioc-olive-oil-standard.pdf + + + + + + + + + + + + + + + + A spice mixture that is made from finely ground spices and is used for making curry. + http://langual.org + SUBSET_SIREN:F1842 + subset_siren + SIREN DB annotation: +* has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) +* derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) +* formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) +* has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) + + curry powder + curry powder + + + + + + + + + + + A seasoning made from dried garlic flake that has been ground into a powder. + http://langual.org + + SUBSET_SIREN:F1844 + subset_siren + SIREN DB annotation: +* has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) +* derives from 'root, tuber or bulb, without peel' (http://purl.obolibrary.org/obo/FOODON_03420240) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) +* formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) + + garlic powder + garlic powder + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1848 + subset_siren + SIREN DB annotation: +* has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) + + maple syrup + maple syrup + + + + + + + + + + + + + + + + + + + + http://langual.org + 2019-08-26T14:29:56Z + SUBSET_SIREN:F1886 + SUBSET_SIREN:F5599 + raw beef hamburger + subset_siren + SIREN DB annotation: +* has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) + + ground beef (raw) + + + + + + + + + + A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type. + + http://langual.org + SUBSET_SIREN:F1906 + subset_siren + SIREN DB annotation: +* has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) +* formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) +* has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) + + sandwich + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1924 + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) +* formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) +* has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) +* has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) + + apple (baked) + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F1940 + subset_siren + SIREN DB annotation: +* has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) + + baking powder + baking powder + + + + + + + + + + + + + + + + A liquid prepared for consumption, or a product that can be combined with water or milk to make one. + Damion Dooley + http://langual.org + 2019-09-12T00:00:00 + beverage food product + + + + + + + + + + + + + + + + + + + + + + Fruit which has not been subjected to heat treatment, but which may have other mechanical processes such as slicing applied to it. + http://langual.org + SUBSET_SIREN:F2007 + subset_siren + SIREN DB annotation: +* has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) + + fruit (raw) + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F2008 + subset_siren + SIREN DB annotation: +* has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) + + vegetable (raw) + + + + + + + + + + http://langual.org + SUBSET_SIREN:F2030 + subset_siren + SIREN DB annotation: +* has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) +* derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) +* formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) + + chili powder + chili powder + + + + + + + + + + http://langual.org + SUBSET_SIREN:F2052 + subset_siren + SIREN DB annotation: +* has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) +* formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) +* has substance added 'fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460221) + + corn chip + corn chips + + + + + + + + + + + http://langual.org + milk + SUBSET_SIREN:F2116 + cow milk + subset_siren + SIREN DB annotation: +* has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) +* derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) + + cow milk (liquid) + milk + + + + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F2386 + subset_siren + SIREN DB annotation: +* has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) +* derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) + + lemon beverage + + + + + + + + + + http://langual.org + SUBSET_SIREN:F2458 + subset_siren + SIREN DB annotation: +* has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) +* derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) +* formed as a result of 'curing or aging process' (http://purl.obolibrary.org/obo/FOODON_03460253) +* formed as a result of 'interior bacteria curing process' (http://purl.obolibrary.org/obo/FOODON_03460328) + + Cheddar cheese + cheddar cheese + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F2515 + subset_siren + SIREN DB annotation: +* has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) +* has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) +* derives from 'cream food product' (http://purl.obolibrary.org/obo/FOODON_00001216) +* formed as a result of 'lactic acid fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460101) +* formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) +* formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) + + sour cream + sour cream + + + + + + + + + + http://langual.org + SUBSET_SIREN:F2653 + subset_siren + SIREN DB annotation: +* has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) +* derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) + + cooking oil + cooking oil + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F2676 + subset_siren + SIREN DB annotation: +* has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) +* has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) + + imitation maple sweetener + + + + + + + + + + http://langual.org + SUBSET_SIREN:F2695 + subset_siren + SIREN DB annotation: +* has quality 'sliced, thick, between 0.5 and 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430124) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) +* formed as a result of 'griddle cooking' (http://purl.obolibrary.org/obo/FOODON_03450008) +* formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) +* has substance added http://purl.obolibrary.org/obo/FOODON_03460184 +* has substance added http://purl.obolibrary.org/obo/FOODON_03460186 +* has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) + + French Toast + french toast + + + + + + + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F2726 + subset_siren + SIREN DB annotation: +* has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) + + chili seed oil + + + + + + + + + + http://langual.org + SUBSET_SIREN:F2735 + subset_siren + SIREN DB annotation: +* has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) + + pork (raw) + + + + + + + + + + + + + + + + A seed, fruit, root, bark, or other plant substance that is primarily used for flavouring or colouring food. + https://en.wikipedia.org/wiki/Spice + http://langual.org + SUBSET_SIREN:F3380 + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) + + spice + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F4007 + subset_siren + SIREN DB annotation: +* has quality 'liquid, high viscosity, with small particles' (http://purl.obolibrary.org/obo/FOODON_03430121) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) +* has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) +* has substance added 'animal fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460262) + + enchilada sauce + enchilada sauce + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F4152 + subset_siren + SIREN DB annotation: +* has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) + + sesame oil + sesame oil + + + + + + + + + + A spice product which is a mixture of more than one spice. + https://en.wikipedia.org/wiki/Spice_mix + http://langual.org + https://orcid.org/0000-0001-8008-8249 + https://orcid.org/0000-0002-8844-9165 + https://orcid.org/0000-0002-9578-0788 + SUBSET_SIREN:F4292 + spice blend + spice mix + subset_siren + Spice mixes can be whole or in parts, but are most commonly blended spices or herbs. + +SIREN DB annotation: +* has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) +* has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) + spice mixture (whole or parts) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F4497 + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) + + edible seed food product + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F4583 + subset_siren + SIREN DB annotation: +* has quality 'semiliquid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430135) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) +* formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) +* has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) + + chili sauce + chili sauce + + + + + + + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F4616 + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'shelled egg' (http://purl.obolibrary.org/obo/UBERON_0007379) + + hen egg (whole, shell on, raw) + + + + + + + + + + + + + + + + + + + Note that this allows for several kinds of fruit in one sample, e.g. "some fruit (whole,raw)" allows "apple (whole, raw)" and "orange (whole, raw)". + Damion Dooley + http://langual.org + SUBSET_SIREN:F4644 + fruit + fruits + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) + + Fruit + fruit (whole, raw) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F4706 + subset_siren + SIREN DB annotation: +* has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'sugar syrup or syrup solids' (http://purl.obolibrary.org/obo/FOODON_03420271) +* has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) + + imitation maple syrup + + + + + + + + + + + + + + + + + + + + + + + + + + + A food product derived from one or more turkey eggs. + Damion Dooley + http://langual.org + turkey egg food product + + + + + + + + + + + + + + + + http://langual.org + egg white + SUBSET_SIREN:F4840 + egg albumen food product + subset_siren + SIREN DB annotation: +* has quality 'liquid, high viscosity' (http://purl.obolibrary.org/obo/FOODON_03430102) +* derives from 'albumen' (http://purl.obolibrary.org/obo/UBERON_0008944) + + egg whites + hen egg white food product + + + + + + + + + + http://langual.org + SUBSET_SIREN:F5086 + lime + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) + + lime (whole, raw) + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F5146 + subset_siren + SIREN DB annotation: +* has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) +* has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) +* has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) +* immersed in 'packed in heavily sweetened liquid' (http://purl.obolibrary.org/obo/FOODON_03480012) + + imitation maraschino cherry + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F5263 + subset_siren + SIREN DB annotation: +* has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) +* derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) + + vegetable oil + vegetable oil + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F5364 + subset_siren + SIREN DB annotation: +* formed as a result of 'sterilization by irradiation' (http://purl.obolibrary.org/obo/FOODON_03470113) + + food (irradiated) + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F5428 + subset_siren + SIREN DB annotation: +* has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) +* derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) + + Lemon juice + lemon juice + lemon juice + + + + + + + + + + An hors d'oeuvre (French: hors-d'œuvre), appetizer or starter is a small dish served before a meal in European cuisine. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. + Damion Dooley + https://en.wikipedia.org/wiki/Hors_d%27oeuvre + http://langual.org + SUBSET_SIREN:F5516 + appetizer + canapé + subset_siren + Appetizer + Appetizers + hors d'oeuvre + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F5609 + subset_siren + SIREN DB annotation: +* has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) +* has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) +* derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) +* formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) + + cow milk (pasteurized) + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F6160 + subset_siren + SIREN DB annotation: +* has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) +* derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) + + lime juice + + + + + + + + + + http://langual.org + SUBSET_SIREN:F6255 + subset_siren + SIREN DB annotation: +* has quality 'sliced, thick, between 0.5 and 1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430124) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) +* formed as a result of 'food toasting process' (http://purl.obolibrary.org/obo/FOODON_03450010) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) +* formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) + + toast + toast + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F6347 + subset_siren + SIREN DB annotation: +* has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) +* derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) + + Pasta + pasta + + + + + + + + + + + + + + + + + + + + + + + + + + + + + Damion Dooley + http://langual.org + 2019-06-15T02:12:40Z + SUBSET_SIREN:F16329 + SUBSET_SIREN:F6409 + subset_siren + SIREN DB annotation: +* has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) +* has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) +* derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) +* formed as a result of 'acidified' (http://purl.obolibrary.org/obo/FOODON_03460200) +* formed as a result of 'food homogenization or emulsification process' (http://purl.obolibrary.org/obo/FOODON_03460306) + mayonnaise analog + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F6429 + subset_siren + SIREN DB annotation: +* has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) + + meat (raw) + + + + + + + + + + http://langual.org + SUBSET_SIREN:F6581 + subset_siren + SIREN DB annotation: +* has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) +* has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) +* derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) +* formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) + + cow whole milk (pasteurized) + + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F6667 + subset_siren + SIREN DB annotation: +* has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) +* derives from 'fructose' (http://purl.obolibrary.org/obo/CHEBI_28757) +* has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) +* has substance added 'flavoring or taste ingredient added' (http://purl.obolibrary.org/obo/FOODON_03460117) +* has consumer 'energy special claim or use' (http://purl.obolibrary.org/obo/FOODON_03510045) + + imitation maple syrup (artificially sweetened) + + + + + + + + + + http://langual.org + SUBSET_SIREN:F6726 + green bell pepper + green pepper + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* has quality 'unripe or immature' (http://purl.obolibrary.org/obo/FOODON_03530051) +* derives from 'pod containing small, immature seed' (http://purl.obolibrary.org/obo/FOODON_03420169) + + green bell pepper + sweet green pepper (whole, raw) + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F6944 + subset_siren + SIREN DB annotation: +* has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) +* formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) +* has substance added http://purl.obolibrary.org/obo/FOODON_03460186 + + Noodles + noodle + noodles + + + + + + + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F6952 + subset_siren + SIREN DB annotation: +* has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) +* formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) + + imitation noodle + + + + + + + + + + + A Greek brined curd white cheese made from sheep's milk or from a mixture of sheep and goat's milk. + + http://langual.org + SUBSET_SIREN:F7280 + subset_siren + SIREN DB annotation: +* has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) +* derives from 'curd' (http://purl.obolibrary.org/obo/FOODON_03420245) +* formed as a result of 'lactic acid-other agent fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460107) + + feta cheese + feta cheese + + + + + + + + + + http://langual.org + SUBSET_SIREN:F7345 + subset_siren + SIREN DB annotation: +* has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'white sugar' (http://purl.obolibrary.org/obo/FOODON_03420157) + + sugar (refined) + + + + + + + + + + + + + + + + + + + + + + http://langual.org + raw milk + SUBSET_SIREN:F7455 + milk + subset_siren + SIREN DB annotation: +* has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) +* has consumer 'not pasteurized claim or use' (http://purl.obolibrary.org/obo/FOODON_03510121) + + cow milk (raw) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F7555 + subset_siren + SIREN DB annotation: +* has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) +* derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) +* has substance added 'nonnutritive sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460108) +* has consumer 'dietary claim or use' (http://purl.obolibrary.org/obo/FOODON_03510023) + + imitation sugar + + + + + + + + + + http://langual.org + SUBSET_SIREN:F9389 + subset_siren + Note - curators are implementing "whole or pieces" rather than "whole and pieces". +SIREN DB annotation: +* has quality 'whole and pieces' (http://purl.obolibrary.org/obo/FOODON_03430104) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) + carrot root (raw, whole or parts) + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F9462 + subset_siren + SIREN DB annotation: +* has quality 'liquid, low viscosity' (http://purl.obolibrary.org/obo/FOODON_03430109) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'broth or stock' (http://purl.obolibrary.org/obo/FOODON_03420170) + + broth + broth + + + + + + + + + + + + + + + + + + + A meat part that has been cut from a large piece of meat and is too small to be sold individually. + https://www.merriam-webster.com/dictionary/meat%20scrap + http://langual.org + + SUBSET_SIREN:F9475 + meat scrap + meat trim + meat trim + subset_siren + SIREN DB annotation: +* has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) +* formed as a result of 'cooking with inherent fat or oil' (http://purl.obolibrary.org/obo/FOODON_03450030) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) +* formed as a result of 'partial fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460247) +* formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) +* has consumer 'animal as consumer' (http://purl.obolibrary.org/obo/FOODON_03510021) + + meat trimming + + + + + + + + + + + + + + + + + + + definition: Shrimp paste or shrimp sauce is a fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines. + Need to set languages of synonyms (japanese/thai ?) + http://orcid.org/0000-0002-1816-4260 + + http://langual.org + SUBSET_SIREN:F9823 + shrimp sauce + bagoong alamang + bagoong aramang + belacan + belachan + blachang + hae ko + hom ha + kapi + mắm ruốc + mắm tép + mắm tôm + ngapi + sidol + terasi + subset_siren + SIREN DB annotation: +* has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) +* formed as a result of 'fermentation/modification process, multiple component' (http://purl.obolibrary.org/obo/FOODON_03460128) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) +* formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) +* formed as a result of 'preservation by fermentation' (http://purl.obolibrary.org/obo/FOODON_03470104) + + shrimp paste + + + + + + + + + + http://langual.org + SUBSET_SIREN:F9840 + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239) + + ginger root (whole, raw) + + + + + + + + + + http://langual.org + SUBSET_SIREN:F10351 + subset_siren + SIREN DB annotation: +* has quality 'semisolid with smooth consistency' (http://purl.obolibrary.org/obo/FOODON_03430119) +* has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) +* derives from 'butter' (http://purl.obolibrary.org/obo/FOODON_00001023) +* formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) + + butter + butter + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F10387 + subset_siren + SIREN DB annotation: +* has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) +* derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) + + oil + oil + + + + + + + + + + http://langual.org + SUBSET_SIREN:F10490 + ground ginger + subset_siren + SIREN DB annotation: +* has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'root, tuber or bulb' (http://purl.obolibrary.org/obo/FOODON_03420238) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) +* formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) + + ginger (ground) + ground ginger + + + + + + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F10573 + subset_siren + SIREN DB annotation: +* has quality 'whole, shape achieved by forming, thickness 1.5-7 cm.' (http://purl.obolibrary.org/obo/FOODON_03430105) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* has quality 'meat color, undesignated or unknown (deprecated)' (http://purl.obolibrary.org/obo/FOODON_03530003) +* derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) +* formed as a result of 'food baking process' (http://purl.obolibrary.org/obo/FOODON_03450005) +* formed as a result of 'food filling process' (http://purl.obolibrary.org/obo/FOODON_03460207) +* formed as a result of 'carbohydrate fermentation process' (http://purl.obolibrary.org/obo/FOODON_03460256) +* has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) + + turkey sandwich + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A seed of a lentil plant (Lens culinaris). + http://orcid.org/0000-0002-8844-9165 + http://langual.org + SUBSET_SIREN:F10641 + lentil + subset_siren + lentil (whole) + lentils + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A seed of a legume plant in the family Fabaceae. + https://orcid.org/0000-0001-5275-8866 + http://langual.org + 2020-10-21T09:28:28 + SUBSET_SIREN:F10646 + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) + + legume (whole) + + + + + + + + + + http://langual.org + SUBSET_SIREN:F10710 + subset_siren + SIREN DB annotation: +* has quality 'whole, shape achieved by forming, thickness <0.3 cm.' (http://purl.obolibrary.org/obo/FOODON_03430153) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) +* formed as a result of 'salted' (http://purl.obolibrary.org/obo/FOODON_03460173) +* formed as a result of 'food alkalization process' (http://purl.obolibrary.org/obo/FOODON_03460206) +* has substance added 'vegetable fat or oil added' (http://purl.obolibrary.org/obo/FOODON_03460263) + + Tortilla chips + tortilla chip + + + + + + + + + + http://langual.org + SUBSET_SIREN:F10780 + cow whole milk + whole milk + subset_siren + SIREN DB annotation: +* has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123) +* has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018) +* derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) +* formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135) + + cow whole milk 3.5% fat + whole milk + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F10784 + subset_siren + SIREN DB annotation: +* has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) +* derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) +* formed as a result of 'microbial/enzymatic modification process' (http://purl.obolibrary.org/obo/FOODON_03460119) + + fermented vegetable food product + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A whole apple or some substance made from processed apple. + Damion Dooley + http://langual.org + SUBSET_SIREN:F10788 + apple + subset_siren + apple (whole or parts) + + + + + + + + + + + + + + + + + + + + + + + + + + + + Damion Dooley + http://langual.org + zucchini + SUBSET_SIREN:F10943 + green zucchini + zucchini squash + courgettes + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) + + zucchini + zucchini squash (whole) + + + + + + + + + + A food product that has not been cooked. + http://langual.org + SUBSET_SIREN:F11126 + subset_siren + SIREN DB annotation: +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) + + food (raw) + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F11146 + subset_siren + SIREN DB annotation: +* has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) + + Sauces + sauce + sauce + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F11349 + asparagus + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'spear or shoot' (http://purl.obolibrary.org/obo/FOODON_03420186) + + asparagus + asparagus spear (whole, raw) + + + + + + + + + + http://langual.org + SUBSET_SIREN:F11353 + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'leaf' (http://purl.obolibrary.org/obo/FOODON_03420200) + + carrot top (raw) + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F11507 + subset_siren + SIREN DB annotation: +* has quality 'divided or disintegrated' (http://purl.obolibrary.org/obo/FOODON_03430122) +* derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) + + pork trimming + + + + + + + + + + http://langual.org + SUBSET_SIREN:F11552 + subset_siren + SIREN DB annotation: +* has quality 'semisolid' (http://purl.obolibrary.org/obo/FOODON_03430144) +* has quality 'not heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440003) +* derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) +* has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) + + dough + dough + + + + + + + + + + http://langual.org + SUBSET_SIREN:F11737 + subset_siren + processed food product + + + + + + + + + + + + + + + + + + + + + + + + + + + A cumin food product is derived from the seed of a cumin plant. + Damion Dooley + http://langual.org + cumin + cumin food product + + + + + + + + + + + + + + + + snack + A snack is a small portion of food and generally eaten between meals. + Damion Dooley + + http://langual.org + SUBSET_SIREN:F15013 + subset_siren + snack food + + + + + + + + + + Hen egg substance is food material derived from a hen egg + http://langual.org + SUBSET_SIREN:F15102 + subset_siren + SIREN DB annotation: +* derives from 'egg' (http://purl.obolibrary.org/obo/FOODON_03420194) + + hen egg substance + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A hesperidium fruit of a lemon plant (Citrus limon) + http://langual.org + SUBSET_SIREN:F15104 + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) + + lemon (whole) + + + + + + + + + + http://langual.org + SUBSET_SIREN:F15150 + subset_siren + SIREN DB annotation: +* derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913) + + mammalian milk product + + + + + + + + + + A fish product is a home-made or commercially produced or retail or wholesale product containing substantial amounts of freshwater or saltwater fish and/or shellfish flesh. Note that this category should avoid items that mention a particular species of fish or shellfish. + Damion Dooley + http://langual.org + SUBSET_SIREN:F15173 + subset_siren + SIREN DB annotation: +* derives from 'skeletal meat part' (http://purl.obolibrary.org/obo/FOODON_03420175) + + fish product (unspecified species) + https://en.wikipedia.org/wiki/Fish_products + + + + + + + + + + http://langual.org + SUBSET_SIREN:F15259 + subset_siren + SIREN DB annotation: +* has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) +* formed as a result of 'griddle cooking' (http://purl.obolibrary.org/obo/FOODON_03450008) + + waffle + waffle + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F15272 + subset_siren + SIREN DB annotation: +* has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) +* derives from 'seed, skin removed, germ removed (endosperm)' (http://purl.obolibrary.org/obo/FOODON_03420208) +* has substance added 'sucrose added' (http://purl.obolibrary.org/obo/FOODON_03460158) + + pastry + pastry + + + + + + + + + + + + + + + + + + + + + + + + + + + + A whole vegetable or some substance made from a processed vegetable. + https://orcid.org/0000-0001-5275-8866 + https://en.wikipedia.org/wiki/Vegetable + 2022-04-13T09:20:12Z + vegetable + Vegetable + Vegetables + vegetable + vegetable (whole or parts) + + + + + + + + + + http://langual.org + SUBSET_SIREN:F15552 + juice + subset_siren + juice beverage + + + + + + + + + + http://langual.org + SUBSET_SIREN:F15614 + subset_siren + SIREN DB annotation: +* derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) + + berry product + + + + + + + + + + http://langual.org + SUBSET_SIREN:F15615 + subset_siren + SIREN DB annotation: +* derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) + + fruit food product + + + + + + + + + + http://langual.org + SUBSET_SIREN:F15708 + subset_siren + Condiments + condiment + + + + + + + + + + + + + + + + http://langual.org + yolk + SUBSET_SIREN:F15772 + subset_siren + SIREN DB annotation: +* derives from 'egg yolk' (http://purl.obolibrary.org/obo/UBERON_0007378) + + hen egg yolk food product + yolks + + + + + + + + + + The chili pepper is the fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae. + Damion Dooley + https://en.wikipedia.org/wiki/Chili_pepper + http://langual.org + SUBSET_SIREN:F15873 + chile + chile pepper + chilli + chilli pepper + chīlli + green chili + green chilli pepper + red chili pepper + chili pod + green chilies + subset_siren + The color of the chili can vary depending on its harvest time. + +SIREN DB annotation: +* has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) +* derives from 'fruit part' (http://purl.obolibrary.org/obo/FOODON_03420167) + chili pepper + + + + + + + + + + Is this red bell pepper entry different from "Sweet red bell pepper"? + http://langual.org + SUBSET_SIREN:F15874 + red bell pepper + subset_siren + SIREN DB annotation: +* has quality 'whole, shape achieved by forming, thickness 0.3-1.5 cm.' (http://purl.obolibrary.org/obo/FOODON_03430140) +* derives from 'pod or seed' (http://purl.obolibrary.org/obo/FOODON_03420158) + + red bell pepper (whole, raw) + red bell peppers + + + + + + + + + + + + + + + A food product that is highly seasoned minced meat and is encased in a skin in the shape of a cylinder. + https://en.wikipedia.org/wiki/Sausage + http://langual.org + + SUBSET_SIREN:F15904 + sausage + subset_siren + SIREN DB annotation: +* has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) +* derives from 'meat part of animal' (http://purl.obolibrary.org/obo/FOODON_03420103) +* has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) + + sausage (whole) + + + + + + + + + + http://langual.org + SUBSET_SIREN:F16042 + subset_siren + Salad + salad + + + + + + + + + + An egg produced by a chicken hen. + http://langual.org + egg + SUBSET_SIREN:F16061 + chicken egg + hen egg + subset_siren + This term is ambiguous about whether shell remains on egg or not, i.e. this encompasses both an uncooked egg in shell, or a boiled peeled egg, or a fried egg. + +SIREN DB annotation: +* derives from 'whole egg' (http://purl.obolibrary.org/obo/FOODON_03420274) + Eggs + eggs + hen egg (whole) + + + + + + + + + + http://langual.org + SUBSET_SIREN:F16133 + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* derives from 'fruit, peel present, core, pit or seed removed' (http://purl.obolibrary.org/obo/FOODON_03420139) +* has substance added 'sugar or sugar syrup added' (http://purl.obolibrary.org/obo/FOODON_03460136) +* has substance added 'color added' (http://purl.obolibrary.org/obo/FOODON_03460150) +* has substance added 'flavoring, spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460227) + + cocktail cherry + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F16271 + subset_siren + SIREN DB annotation: +* derives from 'sugar' (http://purl.obolibrary.org/obo/FOODON_03420108) + + sugar product + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A bulb of an onion plant (Allium cepa). + https://orcid.org/0000-0001-5275-8866 + http://langual.org + 2020-10-21T05:43:41 + SUBSET_SIREN:F16347 + bulb onion + common onion + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* derives from 'root, tuber or bulb, with peel' (http://purl.obolibrary.org/obo/FOODON_03420239) + + onion (whole) + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F16449 + subset_siren + SIREN DB annotation: + + dough raising agent + + + + + + + + + + http://langual.org + SUBSET_SIREN:F16453 + subset_siren + seasoning substance + + + + + + + + + + + + + + + + + + + + + + + + + + + + + A whole or processed walnut. + https://orcid.org/0000-0001-5275-8866 + https://en.wikipedia.org/wiki/Walnut + http://langual.org + + 2022-04-13T12:47:02Z + SUBSET_SIREN:F16466 + walnut + subset_siren + SIREN DB annotation: +* has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) +* derives from 'seed (anatomical part)' (http://purl.obolibrary.org/obo/FOODON_03420155) + + walnut (whole or parts) + + + + + + + + + + http://langual.org + SUBSET_SIREN:F16490 + subset_siren + SIREN DB annotation: +* has quality 'finely ground' (http://purl.obolibrary.org/obo/FOODON_03430106) +* formed as a result of 'water removal process' (http://purl.obolibrary.org/obo/FOODON_03460138) +* formed as a result of 'preservation by dehydration or drying' (http://purl.obolibrary.org/obo/FOODON_03470116) + + seasoning, powdered + + + + + + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F16563 + subset_siren + SIREN DB annotation: +* has quality 'whole, natural shape' (http://purl.obolibrary.org/obo/FOODON_03430150) +* derives from 'fruit, peel present, core, pit or seed present' (http://purl.obolibrary.org/obo/FOODON_03420140) +* formed as a result of 'pickling process' (http://purl.obolibrary.org/obo/FOODON_03460190) +* has substance added 'sweetener added' (http://purl.obolibrary.org/obo/FOODON_03460202) + + gherkin pickle + http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-gherkins-and-pickles/ + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F16579 + subset_siren + SIREN DB annotation: +* derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) + + multi-component plant food product + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F16694 + subset_siren + SIREN DB annotation: +* derives from 'fat or oil' (http://purl.obolibrary.org/obo/FOODON_03420190) + + vegetable fat food product + + + + + + + + + + A meat product is a product organized by the form of - or processing done to - its meat component (a skeletal meat part of an animal or crustacean). + http://langual.org + SUBSET_SIREN:F17170 + subset_siren + SIREN DB annotation: +* derives from 'animal body or body part' (http://purl.obolibrary.org/obo/FOODON_03420127) + + meat (whole or parts) + + + + + + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F17238 + subset_siren + SIREN DB annotation: +* has quality 'solid' (http://purl.obolibrary.org/obo/FOODON_03430151) +* derives from 'part of plant' (http://purl.obolibrary.org/obo/FOODON_03420174) + + spice (capsicum-based) + + + + + + + + + + http://langual.org + chili + chilli + SUBSET_SIREN:F17304 + subset_siren + SIREN DB annotation: +* has quality 'semisolid with solid pieces' (http://purl.obolibrary.org/obo/FOODON_03430134) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) +* has substance added http://purl.obolibrary.org/obo/FOODON_03460191 +* has substance added http://purl.obolibrary.org/obo/FOODON_03460212 + + chili con carne with beans (dish, vegetarian) + chilis + + + + + + + + + + + http://langual.org + 2019-08-26T14:16:46Z + SUBSET_SIREN:F10762 + SUBSET_SIREN:F17336 + SUBSET_SIREN:F17337 + beef hamburger patty + beef patty + beefburger + subset_siren + SIREN DB annotation: +* has quality 'whole, shape achieved by forming' (http://purl.obolibrary.org/obo/FOODON_03430147) +* derives from 'skeletal meat part, without bone, without skin' (http://purl.obolibrary.org/obo/FOODON_03420268) + + ground beef patty + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F17492 + subset_siren + cheese analog, dairy-based + + + + + + + + + + + + + + + + http://langual.org + SUBSET_SIREN:F17654 + subset_siren + SIREN DB annotation: +* has quality 'liquid, high viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430139) +* has quality 'fully heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440014) +* derives from 'whole animal or most parts used' (http://purl.obolibrary.org/obo/FOODON_03420173) +* has substance added 'spice or herb added' (http://purl.obolibrary.org/obo/FOODON_03460151) +* has substance added 'grain added' (http://purl.obolibrary.org/obo/FOODON_03460152) +* has substance added http://purl.obolibrary.org/obo/FOODON_03460184 + + oyster sauce + oyster sauce + + + + + + + + + + Milk modified by adding acid-producing and/or flavor-producing bacteria under controlled conditions. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0101 + milk product, cultured + cultured milk product (us cfr) + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0102 + crepe, dinner + taco, prepared + prepared food product with bakery base or enclosure, unsweetened (us cfr) + + + + + + + + + + Liquid food prepared from fruit (21 CFR 146). Products prepared from fruit juice by thickening with pectin are indexed under *FRUIT JELLY*; those thickened with gelatin are under *FRUIT BUTTER, JELLY, PRESERVE OR RELATED PRODUCT*. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0104 + fruit juice or related product (us cfr) + + + + + + + + + + Seasoned product that contains multiple ingredients and that is used in limited amounts to accompany other foods; excludes flavors, spices and herbs. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0105 + condiment, dressing, gravy or sauce + gravy, condiment, dressing or sauce + sauce, condiment, dressing or gravy + dressing, condiment, gravy or sauce (us cfr) + + + + + + + + + + Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0106 + prepared grain or starch product (us cfr) + + + + + + + + + + Includes breads, crackers, pie or pizza crusts and pretzels. Excludes glazed, filled or frosted bakery products, which fall under *BAKERY PRODUCT, SWEETENED* and unsweetened filled products that fall under *PREPARED FOOD PRODUCT WITH BAKERY BASE OR ENCLOSURE, UNSWEETENED* or the appropriate narrower term. See 21 CFR for description of some subgroups. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0107 + crepe, unfilled + unfilled crepe + unsweetened bakery product + bakery product, unsweetened (us cfr) + + + + + + + + + + + + + + + + Beverage containing no more than 0.5% alcohol; it may be flavored, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices, diluted fruit juices and vegetable juices. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0112 + malt beverage, nonalcoholic + nonalcoholic beverage (us cfr) + + + + + + + + + + Aromatic or pungent plant product used whole or ground as a seasoning in food products. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0113 + herb or spice + spice or herb (us cfr) + + + + + + + + + + Natural cheese, cured or uncured, cheese product (which is further processed), or cheese product analog. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0115 + cheese or cheese product (us cfr) + + + + + + + + + + + A substance having greater than 2% of the caloric value of sucrose per equivalent unit of sweetening capacity. For example, the amount of such subtance having the sweetening capacity of 1 teaspoon of sucrose would have more than 0.4 calories (21 CFR 170.3(o)(21)). + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0118 + nutritive carbohydrate sweetener + sweetener, nutritive + nutritive sweetener (us cfr) + + + + + + + + + + Any form of whole or milled grain, prepared grain product or starch containing product derived from non-grain sources. [FDA CFSAN 1995] + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0125 + grain or starch product (us cfr) + + + + + + + + + + The liquid extracted or expressed from mature fruit with or without the application of heat. Includes concentrated juice and single-strength juice. If the single-strength juice is prepared from concentrate, then *WATER ADDED* should be used. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0127 + juice, fruit + fruit juice (us cfr) + + + + + + + + + + Food product having functional characteristics similar to those of cheese or cheese product; it may be nutritionally equivalent or inferior to the product it purports to resemble. The ingredients may or may not be milk-based. An example is a cheese-like product made from skim milk and vegetable oil. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0128 + cheese substitute + cheese, imitation + imitation cheese + cheese product analog (us cfr) + + + + + + + + + + Extract, concentrate or isolate derived from a food source through one or more refining steps (see *EXTRACT, CONCENTRATE OR ISOLATE OF PLANT OR ANIMAL*) and marketed as such. [FDA CFSAN 1995] + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0129 + refined or partially-refined food product (us cfr) + + + + + + + + + + Product that imparts or helps to impart a taste or aroma in food (21 CFR.170.3(n)(26). [FDA CFSAN 1995] + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0133 + seasoning or flavoring + flavoring or seasoning (us cfr) + + + + + + + + + + Includes cakes, cookies, pies, quick breads, doughnuts and related products, also bakery products that are glazed, frosted or have a sweetened filling. If sugar is not the first ingredient, *SUGAR OR SUGAR SYRUP ADDED* as well as *SWEETENER ADDED* (or the appropriate narrower term under each) should be indexed in *H. TREATMENT APPLIED*. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0135 + crepe, dessert + dessert crepe + sweetened bakery product + bakery product, sweetened (us cfr) + + + + + + + + + + Dressing for which no standards of identity are specified in the CFR. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0136 + nonstandardized dressing (us cfr) + + + + + + + + + + A multiple-component food product typically containing a protein source, a vegetable, and a potato, rice or cereal-based component packaged to be served after heating, either as separate items or courses or mixed as recipe components; see 21 CFR 102.26, 102.28 and 104.47 for nutritional quality guidelines. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0139 + compartmentalized dinner + dinner with components separated in serving containers + dinner, compartmentalized + food packs with separate components + heat and serve dinner + multiple-course dinner + tv dinner + multicomponent meal (us cfr) + + + + + + + + + + Fruit in all forms; includes fruit juices and fruit juice drinks, fruit butters, jellies, preserves, and related products. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0143 + pie filling, fruit + fruit or fruit product (us cfr) + + + + + + + + + + Milk in all forms, milk-based beverage, cultured milk product, or milk or milk product analog. Index infant formula under *MEAL REPLACEMENT*. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0148 + milk or milk product (us cfr) + + + + + + + + + + Food product prepared by milling a grain or by producing flour, meal or grits from a non-grain source such as beans, starchy roots or tubers. Refined starch is indexed under *REFINED OR PARTIALLY REFINED FOOD PRODUCT*. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0149 + milled grain or starch product (us cfr) + + + + + + + + + + Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0150 + meat or meat product (from mammal) (us cfr) + + + + + + + + + + Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0152 + vegetable or vegetable product (us cfr) + + + + + + + + + + Milk, a product derived from milk, or a dairy product analog; includes cheese and frozen dairy desserts. [FDA CFSAN 1995] + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0164 + dairy product (us cfr) + + + + + + + + + + Natural cheese that is cured; includes cheeses that are normally consumed cured but may be sold in an uncured or very lightly cured stage. The classification of cured cheeses is based on the method of curing, the moisture content, and the milk fat content measured as the proportion of solids. Scope notes given for the general classes give moisture and milkfat proportions that cover the entire range specified in the CFR for the individual cheeses included in a class; the class definition given in the CFR section cited may be more restrictive. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0168 + cheese, cured + cured cheese (us cfr) + + + + + + + + + + Food product that is 1) ready or nearly ready for consumption; 2) usually a composite of several foods or ingredients that often belong to distinct product types; 3) usually formulated, mixed and partially or fully cooked. Prepared foods often undergo several of the processes listed in *F. EXTENT OF HEAT TREATMENT* and *H. TREATMENT APPLIED*; these factors should be carefully considered in indexing. The classification of prepared food products emphasizes consumption characteristics. [FDA CFSAN 1995] + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0172 + prepared dish + prepared food product (us cfr) + + + + + + + + + + Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0178 + bun, roll, or bread + roll, bun, or bread + bread (us cfr) + + + + + + + + + + Food product that is usually pungent, tart, salty, or spicy and is used to enhance the flavors of other foods; includes catsup, relish, prepared mustard, prepared horseradish, and condiment sauces. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0179 + relish or condiment + condiment or relish (us cfr) + + + + + + + + + + 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. + Damion Dooley + FDA CFSAN 1995 + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0181 + food additive (us cfr) + + + + + + + + + + + + Natural cheese that is not cured or is cured for less than 7 days. It may undergo some further processing, such as creaming. It is consumed fresh and has a mild acid flavor. Moisture max. 80%. Includes such products as cottage cheese, cream cheese and mozzarella cheese. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0185 + soft cheese + uncured cheese (us cfr) + + + + + + + + + + Cured cheese ripened by bacteria. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0186 + LanguaL curation note: Used for cheeses, which contain not more than 39 percent of moisture, and their solids contain not less than 50 percent of milkfat [21 CFR Ch. I (4-1-99 Edition)] + hard cheese (us cfr) + + + + + + + + + + Cheese made from milk or milk components, such as cream, by the following process: (1) produce curd through coagulation of milk by bacterial action and/or enzymes and/or acidification and draining of whey. (2) For cured cheese only: cure the curd. Excludes products made through further processing, such as comminuting (see *CHEESE PRODUCT*). + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0187 + natural cheese (us cfr) + + + + + + + + + + Prepared grain product made by baking or frying. Includes doughs, batters and mixes. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0191 + bakery product (us cfr) + + + + + + + + + + A thin, sweetened bakery product griddled or cooked in a heated mold. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0194 + waffle or pancake + pancake or waffle (us cfr) + + + + + + + + + + A liquid food made by simmering meat, poultry, seafood or vegetables, being clear or thickened to the consistency of a thin puree or having milk or cream added, and often containing pieces of solid food such as meat, shellfish, pasta or vegetables. Soup takes precedence over other food products. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0198 + soup (us cfr) + + + + + + + + + + Sweetened bakery product consisting of a sweetened or unsweetened pastry shell or enclosure containing a sweetened filling, usually fruit, cheese or custard. Examples would be apple strudel, danish pastry or cream puff. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0202 + pastry, sweetened (us cfr) + + + + + + + + + + A combination of one or more vegetable, fruit, herb, meat, poultry, seafood, egg, cereal or pasta, usually served with some kind of moist dressing; may be molded with a jelling agent. Salad takes precedence over other product types. Examples are egg salad, tuna salad, mixed vegetable salad, jelled fruit salad and macaroni salad. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0208 + salad (us cfr) + + + + + + + + + + Natural or synthetic product, dissolved in a suitable solvent or carried on an appropriate dry base and added to a food product to enhance or impart taste and aroma. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0215 + aroma + flavoring (us cfr) + + + + + + + + + + Products of the flesh of animals. [FDA CFSAN 1995] + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0217 + meat, poultry, seafood or related product (us cfr) + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0218 + LanguaL curation note: Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term. + sandwich (us cfr) + + + + + + + + + + This category includes a wide variety of products made from comminuted or chopped meat (skeletal and/or organ meat) that is usually salted and/or seasoned and often stuffed in an edible or inedible casing. Includes products such as pork sausage, pickle or pimiento loaf, meat spread and pate, and products made by binding meat chunks with gelatin or other binders, such as sectioned and formed ham, beef rolls, and headcheese. Excludes plain ground meat, meat loaf and products made by slicing intact muscle or other tissue, even if packaged and marketed like luncheon meat. Index all processes applied to the product at hand; examples: *FULLY HEAT TREATED*, *CURED FOR 2 MONTHS*, *SMOKED*, *FERMENTED*, *EMULSIFIED OR HOMOGENIZED*. Also consider *PARTICLE SIZE IN SOLID FORMED PRODUCTS* and *TYPEOF SAUSAGE CASING* in *Z. ADJUNCT CHARACTERISTICS OF FOOD*. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0221 + luncheon meat + sausage or luncheon meat (us cfr) + + + + + + + + + + Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995] + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0228 + snack food (us cfr) + + + + + + + + + + + + + + + + + + + + + + + + Alcoholic or nonalcoholic beverage; excludes milk and milk-based beverages, fruit juices and fruit juice drinks, and vegetable juices. [FDA CFSAN 1995] + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0229 + beverage (us cfr) + + + + + + + + + + A product added to a food item to achieve some degree of sweet taste; it may be nutritive or nonnutritive. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0237 + sweetener (us cfr) + + + + + + + + + + A soup in which the liquid phase has low viscosity. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0243 + bouillon + consomme + soup, thin (us cfr) + + + + + + + + + + Fruits and vegetables in all forms. [FDA CFSAN 1995] + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0257 + fruit or vegetable product (us cfr) + + + + + + + + + + Nuts in all forms, including nut butters and pastes. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0260 + nut or nut product (us cfr) + + + + + + + + + + Fresh egg in shell, liquid, frozen, dried egg or egg component, or egg product analog. Includes boiled, poached, scrambled, and fried eggs. Excludes prepared egg dishes, such as omelettes. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0261 + egg or egg product (us cfr) + + + + + + + + + + Pourable condiment that is usually applied after the food is prepared but can also be used in cooking. Examples are soy sauce, pepper sauce or barbeque sauce. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0263 + sauce, condiment + condiment sauce (us cfr) + + + + + + + + + + The liquid extracted or expressed from mature vegetables with or without optional ingredients such as seasoning or salt. Products prepared from vegetable juice by thickening with gelatin or pectin are indexed under the broader term *VEGETABLE OR VEGETABLE PRODUCT*. For part or portion, index the part or the plant from which the juice was extracted, rather than *PLANT EXTRACT, CONCENTRATE, OR ISOLATE*. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0264 + juice, vegetable + vegetable juice (us cfr) + + + + + + + + + + Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0267 + seafood or seafood product (us cfr) + + + + + + + + + + Vegetable product prepared by immersing vegetable in a brine or an acid solution. Often this treatment induces fermentation and/or other changes in the product. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0271 + pickle, vegetable + vegetable pickle (us cfr) + + + + + + + + + + Meat (flesh and organs including blood and bone marrow) from poultry. Used for poultry meat in all forms including poultry product analogs and poultry-based sausage or luncheon meat. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0273 + poultry or poultry product (us cfr) + + + + + + + + + + A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139). + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0275 + macaroni or noodle product (us cfr) + + + + + + + + + + Standardized or nonstandardized mixture of edible fats or oils, acidifying agents and optional ingredients such as sweeteners (nutritive or nonnutritive), starch, egg and seasonings. Used in limited amounts to accompany salads and other foods. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0276 + food dressing + dressing for food (us cfr) + + + + + + + + + + Nonstandardized food product used as a meal accompaniment and consisting of a mixture of fats or oils, starch, liquid and other optional ingredients specified by the recipe; excludes condiment sauce (q.v.) and tomato or spaghetti sauce, which are vegetable products. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0286 + sauce or gravy + gravy or sauce (us cfr) + + + + + + + + + + Food group having common consumption, functional or manufacturing characteristics, e.g. *FRUIT OR VEGETABLE PRODUCT*, *DAIRY PRODUCT*, *CONFECTIONARY*, *PREPARED FOOD PRODUCT*, etc. [FDA CFSAN 1995] + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0289 + LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. + USA agency food product type + + + + + + + + + + Dressing for which standards of identity are specified in the CFR. Includes french dressing (21 CFR 169.115), mayonnaise (21 CFR 169.140) and salad dressing (21 CFR 169.150). + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0292 + standardized dressing (us cfr) + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0300 + flavor enhancer or flavoring + flavoring or flavor enhancer (us cfr) + + + + + + + + + + An acetic acid-containing liquid. Used as condiment or preservative in cooking, pickling and salad dressing preparation; may be flavored with herbs, vegetables or fruits. Natural vinegar is made by fermenting cider, wine, etc. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0302 + vinegar (us cfr) + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0306 + nut or seed product (us cfr) + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0316 + cheese hardness class (us cfr) + + + + + + + + + + An agency food product type is a class of food product defined by an agency or consortium. + Damion Dooley + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A0361 + This class is designed to hold 3rd party food classification schemes which are being mapped to FoodOn classes using the 'has member' relation. The two hierarchies are not melded into a subclass polyhierarchy because of possible logical inconsistencies in the agency schemes. The hierarchies of agency schemes are as true to their agency representation as possible. + agency food product type + + + + + + + + + + Food and Drugs, title 21, Code of Federal Regulations. Original food classification in LanguaL. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=A1270 + LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. + U.S. code of federal regulations, title 21 food product type + https://www.ecfr.gov/cgi-bin/text-idx?SID=87f720ce0d0b6c4548f4bbfd1f8e4c3d&mc=true&tpl=/ecfrbrowse/Title21/21chapterI.tpl + + + + + + + + + Examples of stem vegetables are kohlrabi, celery, fennel and rhubarb. Examples of shoot vegetables are asparagus, hop, bamboo shoots and taugé. + + A vegetable having shoot or stem which can be cooked and eaten. + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1005 + shoot vegetable + spear vegetable + stem or spear vegetable plant + + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1006 + fruit plant used as vegetable + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1009 + polysaccharide-producing plant + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1012 + sugar-producing plant + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1013 + plant used for producing extract or concentrate + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1016 + starch-producing plant + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1017 + oil-producing plant + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1018 + vegetable-producing plant, root, tuber or bulb + + + + + + + + + + + + + + + + + + + An aquatic animal is an animal, either vertebrate or invertebrate, which lives in the water for most or all of its lifetime. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1021 + This is equivalent to: + +'fish (food source)' or 'shellfish (food source)' or 'crustacean (food source)' or 'echinoderm (food source)' or 'coelenterate (food source)' + +However, this disjunction appears to be a burden on reasoners, and so this is currently not implemented. + fish or lower water animal + + + + + + + + + + Any chemical or chemical mixture that exists in a food material or was added to a food material. + http://langual.org + + http://www.langual.org/langual_thesaurus.asp?termid=B1041 + LanguaL curation note: A chemical food component is a food substance derived from a nonliving source (e.g., salt, water or synthesized compounds). + +Note however that the LanguaL category includes additives which may be naturally derived, such as agar. + chemical food component + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1047 + grain or seed-producing plant + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1048 + carbohydrate-producing plant + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1057 + vegetable-producing plant, above-ground parts + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1058 + vegetable-producing plant, most parts + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1062 + temperate-zone nut producing plant + + + + + + + + + + A lime is a hybrid citrus fruit, which is typically round, lime green, 3-6 centimetres (1.2-2.4 in) in diameter, and contains acidic juice vesicles. There are several species of citrus trees whose fruits are called limes, including the Key lime (*Citrus aurantifolia*), Persian lime, kaffir lime, and desert lime. Limes are a rich source of vitamin C, sour and are often used to accent the flavours of foods and beverages. They are grown year-round. Plants with fruit called "limes" have diverse genetic origins; limes do not form a monophyletic group. [https://en.wikipedia.org/wiki/Lime_(fruit)] + http://langual.org + GRIN:10683 + ITIS:506403 + MANSFELD:7576 + PLANTS:CIAU7 + http://eol.org/pages/4414 + http://www.langual.org/langual_thesaurus.asp?termid=B1067 + Citrus aurantiifolia (Christm. & Panz.) Swingle + Citrus aurantiifolia (Christm.) Swingle + Citrus ×aurantiifolia (Christm.) Swingle (pro sp.) + citrus aurantiifolia + citrus medica var. acida + indian lime + key lime + sour lime + lime (citrus) plant + + + + + + + + + + Mammals (from Latin mamma "breast") are vertebrate animals constituting the class Mammalia, and characterized by the presence of mammary glands which in females produce milk for feeding (nursing) their young, a neocortex (a region of the brain), fur or hair, and three middle ear bones. + Damion Dooley + https://en.wikipedia.org/wiki/Mammal + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1134 + mammal + + + + + + + + + + + + + + + + Suidae is a family of artiodactyl mammals which are commonly called pigs, hogs or boars. + Damion Dooley + https://en.wikipedia.org/wiki/Suidae + http://langual.org + In addition to numerous fossil species, 17 extant species are currently recognized (or 18 counting domestic pigs and wild boars separately), classified into between four and eight genera. The family includes the domestic pig, Sus scrofa domesticus or Sus domesticus, in addition to numerous species of wild pig, such as babirusas and warthogs. All suids, or swine, are native to the Old World, ranging from Asia to Europe and Africa. [Wikipedia] + + ITIS:180722 + MSW3:14200054 + http://eol.org/pages/328663 + http://www.langual.org/langual_thesaurus.asp?termid=B1136 + porcine + sus domesticus + sus scrofa + sus scrofa domesticus + Sus scrofa Linnaeus, 1758 + hog + pig + swine + + + + + + + + + + + Rutaceae, commonly known as the rue or citrus family, is a family of flowering plants, usually placed in the order Sapindales. +Citrus is a common term and genus (*Citrus*) of flowering plants in the rue family, *Rutaceae*. Citrus is believed to have originated in the part of Southeast Asia bordered by Northeastern India, Myanmar (Burma) and the Yunnan province of China. Citrus fruit has been cultivated in an ever-widening area since ancient times; the best-known examples are the oranges, lemons, grapefruit, and limes. + WIKIPEDIA:Rutaceae + http://langual.org + http://eol.org/pages/4414 + http://www.langual.org/langual_thesaurus.asp?termid=B1139 + rutaceae + citrus family + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1140 + fruit-producing plant + + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1141 + white pepper + white pepper plant + + + + + + + + + + + + + + + + + + + Aquatic animals other than fish and shellfish + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1142 + aquatic invertebrate animal (excluding shellfish) + + + + + + + + + + A legume is a plant or its fruit or seed in the family *Fabaceae* (or *Leguminosae*). Legumes are grown agriculturally, primarily for their grain seed called pulse, for livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include alfalfa, clover, peas, beans, chickpeas, lentils, lupin bean, mesquite, carob, soybeans, peanuts and tamarind. [https://en.wikipedia.org/wiki/Legume] + http://langual.org + http://eol.org/pages/4277 + http://www.langual.org/langual_thesaurus.asp?termid=B1156 + fabaceae + pod or seed vegetable plant + + + + + + + + + + http://langual.org + GRIN:1227 + MANSFELD:7306 + http://www.langual.org/langual_thesaurus.asp?termid=B1167 + Acer saccharum Marsh. + sugar maple plant + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1174 + edible seed producing plant + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1179 + flavor-producing plant + herb-producing plant + spice or flavor-producing plant + + + + + + + + + + Winter squash is an annual fruit representing several squash species within the genus Cucurbita. It differs from summer squash in that it is harvested and eaten in the mature fruit stage when the seeds within have matured fully and the skin has hardened into a tough rind. At this stage, most varieties of this fruit can be stored for use during the winter. + + http://langual.org + + http://www.langual.org/langual_thesaurus.asp?termid=B1189 + curcurbita + winter squash + Cucurbita moschata + Cucurbita pepo + cucurbita maxima + winter squash plant + + + + + + + + Californiacondor + + + + + + + + + + http://langual.org + GRIN:12606 + MANSFELD:4153 + http://www.langual.org/langual_thesaurus.asp?termid=B1190 + Cucurbita pepo L. + cucurbita pepo + yellow crookneck squash + yellow squash + summer squash plant + + + + + + + + + + http://langual.org + GRIN:28589 + MANSFELD:9964 + http://www.langual.org/langual_thesaurus.asp?termid=B1191 + Piper nigrum L. + black pepper + malabar black pepper + black pepper plant + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1194 + head vegetable plant + + + + + + + + + + + + + + + + + + + + + A dairy cow is an adult female member of a dairy cattle breed + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1201 + cow + domesticated cattle + dairy cow + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1208 + squash plant + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1213 + nut producing plant + + + + + + + + + + + Fish are the gill-bearing aquatic craniate animals that lack limbs with digits. Most fish are ectothermic ("cold-blooded"), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature. + Damion Dooley + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1222 + fish + fish + + + + + + + + + + + Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species the valves are highly calcified, and many are somewhat irregular in shape. +True oysters are members of the family *Ostreidae*. This family includes the edible oysters, which mainly belong to the genera *Ostrea, Crassostrea, Ostreola, Magallana, Saccostrea*. Pearl oysters are not closely related to true oysters, being members of a distinct family, the feathered oysters (*Pteriidae*). + Damion Dooley + https://en.wikipedia.org/wiki/Oyster + http://langual.org + http://eol.org/pages/2267 + http://www.langual.org/langual_thesaurus.asp?termid=B1224 + ostreidae + crassostrea spp. + ostrea spp. + pteriidae + oyster + + + + + + + + + + + http://langual.org + GRIN:33749 + ITIS:505186 + MANSFELD:10138 + PLANTS:SEOR4 + http://eol.org/pages/4428 + http://www.langual.org/langual_thesaurus.asp?termid=B1226 + simsim + Sesamum indicum L. + Sesamum orientale L. + sesamum indicum + sesamum orientale + sesame plant + + + + + + + + + + A berry is a small, pulpy, and often edible fruit. Berries are typically juicy, rounded, brightly colored, sweet or sour, and do not have a stone or pit, although many pips or seeds may be present. Common examples are strawberries, raspberries, blueberries, red currants, and blackcurrants. + The scientific usage of the term "berry" differs from common usage. In scientific terminology, a berry is a fruit produced from the ovary of a single flower in which the outer layer of the ovary wall develops into an edible fleshy portion (pericarp). The definition includes many fruits that are not commonly known as berries, such as grapes, tomatoes, cucumbers, eggplants (aubergines) and bananas. Fruits excluded by the botanical definition include strawberries, raspberries, and blackberries, which are aggregate fruits, and mulberries, which are multiple fruits. [https://en.wikipedia.org/wiki/Berry] + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1231 + berry plant + + + + + + + + + + + + + + + + + http://langual.org + + GRIN:311987 + ITIS:42269 + MANSFELD:36372 + PLANTS:ZEMA + http://eol.org/pages/1115259 + http://www.langual.org/langual_thesaurus.asp?termid=B1232 + Zea mays L. + maize + zea mays + LanguaL curation note: Use 'field corn' for any breakfast cereals or snack foods having 'corn' as the main ingredient. + Zia mays plant + + + + + + + + + + + + + + + + The turkey is a large bird in the genus Meleagris, which is native to the Americas. Males of both turkey species have a distinctive fleshy wattle or protuberance that hangs from the top of the beak (called a snood). They are among the largest birds in their ranges. As in many galliformes, the male is larger and much more colorful than the female. + + http://langual.org + http://eol.org/pages/18523 + http://www.langual.org/langual_thesaurus.asp?termid=B1236 + turkey + meleagris spp. + turkey (bird) + + + + + + + + + + http://langual.org + http://eol.org/pages/2602479 + http://www.langual.org/langual_thesaurus.asp?termid=B1237 + caridea + crangonidae + palaemondidae + penaeidae + prawn + Shrimp + shrimp + + + + + + + + + + + + + + + + + + + + + + + An apple tree (Malus pumila species in genus Malus), is cultivated worldwide as a fruit tree, providing sweet, edible fruit. Malus pumila encompasses over 7,500 apple cultivars (https://en.wikipedia.org/wiki/List_of_apple_cultivars). + https://en.wikipedia.org/wiki/Apple + http://langual.org + GRIN:104681 + MANSFELD:8860 + http://eol.org/pages/8097 + http://www.langual.org/langual_thesaurus.asp?termid=B1245 + Malus domestica Borkh. + malus communis + malus domestica + pyrus malus + Malus pumila encompasses over 7,500 apple cultivars (https://en.wikipedia.org/wiki/List_of_apple_cultivars). + apple tree + + + + + + + + + + + + The taxonomies given vary widely. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1250 + capsicum + capsicum annuum + green or red pepper plant + + + + + + + + + + *Mentha* is a genus of plants in the family *Lamiaceae* (mint family). It is estimated that 13 to 18 species exist, and the exact distinction between species is still unclear. Hybridization between some of the species occurs naturally. The genus has a subcosmopolitan distribution across Europe, Africa, Asia, Australia, and North America. Mints are aromatic, almost exclusively perennial, rarely annual herbs. [https://en.wikipedia.org/wiki/Mentha] + http://langual.org + GRIN:313210 + PLANTS:MENTH + http://eol.org/pages/4302 + http://www.langual.org/langual_thesaurus.asp?termid=B1267 + Mentha + Mentha L. + Mentha spp. + mentha spp. + mint plant + + + + + + + + + + http://langual.org + GRIN:21739 + MANSFELD:30720 + http://www.langual.org/langual_thesaurus.asp?termid=B1268 + Lens culinaris Medik. + lens culinaris + lentil plant + + + + + + + + + + http://langual.org + GRIN:12617 + MANSFELD:1199 + http://www.langual.org/langual_thesaurus.asp?termid=B1274 + Cuminum cyminum L. + cuminum cyminum + cumin plant + + + + + + + + + + + The lemon, *Citrus limon *(L.) Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. [https://en.wikipedia.org/wiki/Lemon] + http://langual.org + GRIN:10732 + ITIS:28885 + MANSFELD:7625 + PLANTS:CILI5 + http://eol.org/pages/4414 + http://www.langual.org/langual_thesaurus.asp?termid=B1275 + Citrus limon (L.) Burm. f. + Citrus limon (L.) Burm. fil. + Citrus ×limon (L.) Burm. f. (pro sp.) + citrus limon + citrus medica var. limonum + lemon plant + + + + + + + + + + + + + + + + + The word "tomato" may refer to the plant (*Solanum lycopersicum*) or the edible, typically red, fruit that it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler climates.See also the list of tomato cultivars + WIKIPEDIA:List_of_tomato_cultivars + http://langual.org + + GRIN:101442 + ITIS:521671 + ITIS:529044 + MANSFELD:6054 + PLANTS:SOLY2 + http://eol.org/pages/392557 + http://www.langual.org/langual_thesaurus.asp?termid=B1276 + Lycopersicon esculentum Mill. + Lycopersicon esculentum var. esculentum P. Mill. + Solanum lycopersicum L. + gold apple + love apple + lycopersicon esculentum + lycopersicon lycopersicum + solanum lycopersicum + tomato plant + + + + + + + + + + + Kale (also called Borecole) is a form of cabbage (*Brassica oleracea* Acephala Group) in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species *Brassica oleracea* contains a wide array of vegetables, including broccoli, cauliflower, and Brussels sprouts. The Cultivar Group Acephala also includes spring greens and collard greens, which are extremely similar genetically. Kale can be classified by leaf type: Curly leaved (Scots kales), Plain leaved, Rape kale, Leaf and spear (a cross between curly leaved and plain leaved kale), Cavolo nero (also known as black cabbage, Tuscan kale, Lacinato and dinosaur kale) + WIKIPEDIA:Kale) + http://langual.org + + GRIN:319629 + ITIS:23062 + MANSFELD:23870 + http://eol.org/pages/583899 + http://www.langual.org/langual_thesaurus.asp?termid=B1281 + Brassica oleracea L. + Brassica oleracea L. var. sabellica L. + Brassica oleracea var. sabellica L. + brassica oleracea + cole + kale plant + + + + + + + + + + A vertebrate animal is any species of organism within the subphylum Vertebrata (chordates with backbones). Vertebrates represent the overwhelming majority of the phylum Chordata, with currently about 69,276 species described. + Damion Dooley + + http://langual.org + animal + http://www.langual.org/langual_thesaurus.asp?termid=B1297 + LanguaL curation note: For a unicellular animal, use *ALGAE OR FUNGUS USED AS FOOD SOURCE*. + vertebrate animal + + + + + + + + + + + http://langual.org + GRIN:25555 + MANSFELD:11672 + http://www.langual.org/langual_thesaurus.asp?termid=B1299 + Olea europaea L. + manzanilla olive + olea europaea + olive plant + + + + + + + + + + + + The onion (*Allium cepa *L), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus *Allium*. Its close relatives include the garlic, shallot, leek, chive,[2] and Chinese onion. + This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (*Allium fistulosum*), the tree onion (*A. ×proliferum*), and the Canada onion (*Allium canadense*). The name "wild onion" is applied to a number of *Allium* species, but *A. cepa* is exclusively known from cultivation. [https://en.wikipedia.org/wiki/Onion] + http://langual.org + GRIN:300022 + PLANTS:ALLIU + http://eol.org/pages/8187 + http://www.langual.org/langual_thesaurus.asp?termid=B1300 + Allium + Allium L. + Allium sp. + allium spp. + bulb onion + cebolla + garden onion + onion plant + + + + + + + + + + + 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. + WIKIPEDIA:Wheat + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1312 + triticum spp. + wheat plant + + + + + + + + + + + + + + + + *Oryza sativa*, commonly known as Asian rice, is the plant species most commonly referred to in English as rice. *Oryza sativa* contains two major subspecies: the sticky, short-grained *japonica* or *sinica* variety, and the nonsticky, long-grained *indica* variety. + http://langual.org + GRIN:26077 + ITIS:41976 + MANSFELD:20986 + PLANTS:ORSA + http://eol.org/pages/1115098 + http://www.langual.org/langual_thesaurus.asp?termid=B1322 + lowland rice + upland rice + Rice occurs in a variety of colors, including white, brown, black, purple, and red rices. Black rice (also known as purple rice) is a range of rice types, some of which are glutinous rice. Varieties include Indonesian black rice and Thai jasmine black rice. + rice plant + + + + + + + + + + Any grass cultivated (grown) for the edible components of its grain. + Damion Dooley + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1324 + grain plant + + + + + + + + + + + + *Vitis* (grapevines) is a genus of 79 accepted species of vining plants in the flowering plant family *Vitaceae*. The genus is made up of species predominantly from the Northern hemisphere. It is economically important as the source of grapes, both for direct consumption of the fruit and for fermentation to produce wine. [https://en.wikipedia.org/wiki/Vitis] + http://langual.org + http://eol.org/pages/38383 + http://www.langual.org/langual_thesaurus.asp?termid=B1329 + Vitis + vitis spp. + grape plant + + + + + + + + + + Crustaceans form a large, diverse arthropod taxon which includes such familiar animals as crabs, lobsters, crayfish, shrimp, krill, woodlice, and barnacles. [https://en.wikipedia.org/wiki/Crustacean] + http://langual.org + http://eol.org/pages/2598871 + http://www.langual.org/langual_thesaurus.asp?termid=B1374 + crustacea + crustacean + + + + + + + + + + http://langual.org + GRIN:32617 + MANSFELD:35616 + http://www.langual.org/langual_thesaurus.asp?termid=B1378 + Saccharum officinarum L. + saccharum officinarum + sugar cane plant + + + + + + + + + + + + + Field corn is maize of varieties that (in contrast with sweet corn and popcorn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. More than 98% of corn-growing land in the U.S. is in use for field-corn production. Principal field corn varieties are Dent corn, Flint corn, Flour corn (including blue corn (*Zea mays amylacea*), and Waxy corn. + WIKIPEDIA:Field_corn + http://langual.org + GRIN:311987 + PLANTS:ZEMAM2 + http://eol.org/pages/8223 + http://www.langual.org/langual_thesaurus.asp?termid=B1379 + Zea mays L. ssp. mays + Zea mays L. subsp. mays + Zea mays ssp. mays L. + corn, field + dent corn + flint corn + maize + podcorn + zea mays var. indentata (not acc.) + zea mays var. indurata (not acc.) + Field corn is a general term used in North America for corn varieties other than sweet corn, popcorn, yellow food grade corn used for yellow corn meal or flour and corn starch, and white food-grade corn used for white meal or flour and corn starch. Source: https://en.wikipedia.org/wiki/Field_corn + +LanguaL curation note: Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. + field corn plant + + + + + + + + + + http://langual.org + GRIN:11523 + MANSFELD:1118 + http://www.langual.org/langual_thesaurus.asp?termid=B1381 + Coriandrum sativum L. + chinese parsley + cilantro + coriandrum sativum + coriander plant + + + + + + + + + + Lettuce (Lactuca sativa) is an annual plant of the daisy family, Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. + https://en.wikipedia.org/wiki/Lettuce + http://langual.org + GRIN:21360 + ITIS:36607 + PLANTS:LASA3 + http://eol.org/pages/468144 + http://www.langual.org/langual_thesaurus.asp?termid=B1390 + Lactuca sativa L. + lactuca sativa + lettuce plant + + + + + + + + + + + + + Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bears cucumiform fruits that are used as vegetables. There are three main varieties of cucumber: slicing, pickling, and seedless. + https://en.wikipedia.org/wiki/Cucumber + http://langual.org + GRIN:12580 + MANSFELD:3698 + http://www.langual.org/langual_thesaurus.asp?termid=B1404 + Cucumis sativus L. ssp. sativus + cucumis sativus + cucumber plant + + + + + + + + + + http://langual.org + GRIN:300050 + MANSFELD:25827 + http://www.langual.org/langual_thesaurus.asp?termid=B1415 + Asparagus officinalis L. + asparagus officinalis + asparagus plant + + + + + + + + + + Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking. + + http://langual.org + GRIN:12676 + MANSFELD:3244 + http://www.langual.org/langual_thesaurus.asp?termid=B1425 + Curcuma longa L. + curcuma domestica + curcuma longa + turmeric plant + + + + + + + + + + + + The term shellfish is used both broadly and specifically. For regulatory purposes it is often narrowly defined as filter-feeding molluscs such as clams, mussels, and oyster to the exclusion of crustaceans and all else. Although their shells may differ, all shellfish are invertebrates. + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1433 + Covers both freshwater and saltwater organisms + shellfish + + + + + + + + + + http://langual.org + ITIS:176086 + http://eol.org/pages/1049263 + http://www.langual.org/langual_thesaurus.asp?termid=B1457 + Gallus gallus (Linnaeus, 1758) + chicken + chicken + + + + + + + + + + The zucchini or courgette is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less. Along with certain other squashes, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color. + + + courgette + cucurbita pepo var. melopepo cv. zucchini + zucchini plant + + + + + + + + + + + + + + + + + + The shallot is a type of onion, specifically a botanical variety of the species *Allium cepa*. The shallot was formerly classified as a separate species,* A. ascalonicum*, a name now considered a synonym of the currently accepted name. + Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. The skin colour of shallots can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta. [https://en.wikipedia.org/wiki/Shallot] + http://langual.org + + GRIN:101652 + ITIS:42720 + MANSFELD:110 + http://eol.org/pages/8187 + http://www.langual.org/langual_thesaurus.asp?termid=B1538 + Allium cepa L. + Allium cepa L. var. aggregatum G. Don + Allium cepa L. var. aggregatum G.Don + allium cepa var. aggregatum + shallot plant + + + + + + + + + + + + + + + + + + This "or" class is just to represent an equivalency with a commonly used classification outside of FoodOn. It should not have subclasses under it. (2022-11-30) + http://langual.org + https://orcid.org/0000-0002-9578-0788 + http://www.langual.org/langual_thesaurus.asp?termid=B1563 + fjerkrae + gamebird + fowl + game birds + poultry or game bird + + + + + + + + + + This is a hierarchy of organisms, grouped minimally in a combination of taxonomy and consumer-oriented food groups. + http://langual.org + + http://www.langual.org/langual_thesaurus.asp?termid=B1564 + This was LanguaL definition: Individual plant or animal from which the food product or its major ingredient is derived; also a chemical food source [FDA CFSAN 1995]. + food product organismal source + + + + + + + + + + Leaf vegetables, also called leafy greens, salad greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. + https://en.wikipedia.org/wiki/Leaf_vegetable + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1566 + leafy green + leafy vegetable plant + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1579 + vegetable-producing plant + + + + + + + + + + A type of fruit produced by flowering plants in the subfamily *Maloideae* of the family *Rosaceae*. + Damion Dooley + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1599 + maloideae + pome fruit plant + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1607 + nut or edible seed producing plant + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1643 + capsicum annuum, longum group + capsicum chile pepper + cayenne pepper + chile pepper + chili pepper + long pepper + red pepper (chile pepper) + hot pepper plant + + + + + + + + + + + + + + + + + + + A mature female chicken (usually more than 10 months of age) with meat less tender than that of a roaster, and with a nonflexible breastbone tip. + http://langual.org + hen + http://www.langual.org/langual_thesaurus.asp?termid=B1713 + stewing chicken + stewing hen + chicken hen + + + + + + + + + + The Decapoda or decapods (literally "ten-footed") are an order of crustaceans within the class Malacostraca, including many familiar groups, such as crayfish, crabs, lobsters, prawns, and shrimp. Most decapods are scavengers. [https://en.wikipedia.org/wiki/Decapoda] + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B1998 + decapoda + decapod + + + + + + + + + + + + + + + + + Cucurbita (Latin for gourd) is a genus of herbaceous vines in the gourd family, Cucurbitaceae, also known as cucurbits, native to the Andes and Mesoamerica. Five species are grown worldwide for their edible fruit, variously known as squash, pumpkin, or gourd depending on species, variety, and local parlance, and for their seeds. + + http://langual.org + GRIN:12957 + MANSFELD:4048 + http://www.langual.org/langual_thesaurus.asp?termid=B2091 + Cucurbita maxima L. (Duch.) + pumpkin plant + cucurbita spp. + pumpkin, squash or gourd + squash, gourd or pumpkin plant + + + + + + + + + + *Mollusca* is a large phylum of invertebrate animals whose members are known as molluscs or mollusks. Molluscs are the largest marine phylum, comprising about 23% of all the named marine organisms. Numerous molluscs also live in freshwater and terrestrial habitats. [https://en.wikipedia.org/wiki/Mollusca] + http://langual.org + EC:No 216/2009 MOL + FAO ASFIS:MOL + http://eol.org/pages/2195 + http://www.langual.org/langual_thesaurus.asp?termid=B2112 + Mollusca + mollusk + mollusc + + + + + + + + + + *Bivalvia*, in previous centuries referred to as the *Lamellibranchiata* and *Pelecypoda*, is a class of marine and freshwater molluscs that have laterally compressed bodies enclosed by a shell consisting of two hinged parts. Bivalves as a group have no head and they lack some usual molluscan organs like the radula and the odontophore. They include the clams, oysters, cockles, mussels, scallops, and numerous other families that live in saltwater, as well as a number of families that live in freshwater.[https://en.wikipedia.org/wiki/Bivalvia] + http://langual.org + http://eol.org/pages/2215 + http://www.langual.org/langual_thesaurus.asp?termid=B2113 + bivalvia + lamellibranchiata + pelecypod + pelecypoda + bivalve + + + + + + + + + + + Echinoderm is the common name given to any member of the phylum *Echinodermata* of marine animals. The adults are recognizable by their (usually five-point) radial symmetry, and include such well-known animals as sea stars, sea urchins, sand dollars, and sea cucumbers, as well as the sea lilies or "stone lilies". [https://en.wikipedia.org/wiki/Echinoderm] + http://langual.org + EC:No 1637/2001 ECH + FAO ASFIS:ECH + http://www.langual.org/langual_thesaurus.asp?termid=B2115 + Echinodermata + Echinodermata Klein, 1734 + echinodermata + echinoderm + + + + + + + + + + + + + + + + + + + Black pepper consists of unripe whole fruit that are sundried. White pepper consists of the seeds only of ripe fruit. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B2255 + piper nigrum + black or white pepper plant + + + + + + + + + + + *Coelenterata* is an obsolete term encompassing the animal phyla *Cnidaria* (coral animals, true jellies, sea anemones, sea pens, and their allies) and *Ctenophora* (comb jellies). [https://en.wikipedia.org/wiki/Coelenterata] + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B2409 + coelenterata + coelenterate + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B2559 + pepper, poblano + poblano pepper plant + + + + + + + + + + + + + + + + + + + + + + + + + The bell pepper (also known as sweet pepper or pepper in the United Kingdom, Canada and Ireland, and capsicum in Australia, India, Pakistan, Bangladesh, Singapore and New Zealand) is a cultivar group of the species *Capsicum annuum*. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". [https://en.wikipedia.org/wiki/Bell_pepper] + http://langual.org + + GRIN:311784 + GRIN:8904 + ITIS:30492 + MANSFELD:6120 + PLANTS:CAAN4 + http://eol.org/pages/581098 + http://www.langual.org/langual_thesaurus.asp?termid=B2628 + sweet pepper plant + Capsicum annuum L. + Capsicum anuum L. + capsicum frutescens var. grossum + bell pepper plant + + + + + + + + + + Unripe fruit of red or yellow bell pepper varieties. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B2629 + green pepper plant + green bell pepper plant + + + + + + + + + + Ripe fruit of red bell pepper varieties. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B2630 + red bell sweet pepper plant + red sweet pepper plant + LanguaL curation note: Do not confuse with *RED PEPPER*. + red bell pepper plant + + + + + + + + + + Ripe fruit of yellow bell pepper varieties. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B2631 + yellow bell pepper plant + + + + + + + + + + Grouped together because of similar use. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B2633 + paprika, hot + red pepper (pungent pepper variety) + pungent pepper variety plant + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B3357 + LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. + plant according to family + + + + + + + + + + http://langual.org + CCPR: + GRIN:30008 + GRIN:300085 + PLANTS:BRASS2 + http://eol.org/pages/4219 + http://www.langual.org/langual_thesaurus.asp?termid=B3372 + Brassica + Brassica L. + Brassica sp. + Brassica spp. + brassica spp. + brassica species + + + + + + + + + + http://langual.org + CCPR: + GRIN:12546 + http://www.langual.org/langual_thesaurus.asp?termid=B3407 + Cucumis sativus L.; pickling cucumber cultivars + bur cucumber + bur gherkin + cucumis anguria + west indian gherkin plant + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B4168 + plant used for dietary supplements + + + + + + + + + + *Allium* is a genus of monocotyledonous flowering plants that includes hundreds of species, including the cultivated onion, garlic, scallion, shallot, leek, and chives. [https://en.wikipedia.org/wiki/Allium] + http://langual.org + http://eol.org/pages/8187 + http://www.langual.org/langual_thesaurus.asp?termid=B4302 + allium + onion + wild onion + allium species + + + + + + + + + + The biological subfamily *Bovinae* includes a diverse group of 10 genera of medium- to large-sized ungulates, including domestic cattle, the bison, African buffalo, the water buffalo, the yak, and the four-horned and spiral-horned antelopes. The evolutionary relationship between the members of the group is obscure, and their classification into loose tribes rather than formal subgroups reflects this uncertainty. General characteristics include cloven hoofs and usually at least one of the sexes of a species having true horns. + WIKIPEDIA:Bovinae + http://langual.org + http://eol.org/pages/2851454 + http://www.langual.org/langual_thesaurus.asp?termid=B4374 + bovinae + bovine + + + + + + + + + + A bovid (family *Bovidae*) is any of almost 140 species of cloven-hoofed, ruminant mammal which has males with characteristic unbranching horns covered in a permanent sheath of keratin. + +The family is widespread, being native to Asia, Africa, Europe and North America, and diverse: members include bison, African buffalo, water buffalo, antelopes, gazelles, sheep, goats, muskoxen, and domestic cattle. + WIKIPEDIA:Bovidae + http://langual.org + http://eol.org/pages/7687 + http://www.langual.org/langual_thesaurus.asp?termid=B4381 + bovidae + bovid + + + + + + + + + + *Cucumis* is a genus of twining, tendril-bearing plants in the *Cucurbitaceae* family which includes the cucumber (*Cucumis sativus*), muskmelons (*Cucumis melo*, including cantaloupe and honeydew), the horned melon (*Cucumis metuliferus*), and the West Indian gherkin (*Cucumis anguria*). [https://en.wikipedia.org/wiki/Cucumis] + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B4459 + cucumis species + + + + + + + + + + The *Cucurbitaceae*, also called cucurbits and the gourd family, are a plant family consisting of about 965 species in around 95 genera, the most important of which are: + *Cucurbita* - squash, pumpkin, zucchini, some gourds; + *Lagenaria* - calabash, and others that are inedible; + *Citrullus* - watermelon (*C. lanatus, C. colocynthis*) and others; + *Cucumis* - cucumber (*C. sativus*), various melons; + *Luffa* - luffa, loofah + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B4460 + cucurbitaceae + gourd/squash family + + + + + + + + + + Tunicates, previously known as *Urochordata* or urochordates, are members of the *Tunicata*, a subphylum of the phylum *Chordata*. They are marine filter feeders with a saclike morphology. In their respiration and feeding they take in water through an incurrent (or inhalant) siphon and expel the filtered water through an excurrent (or exhalant) siphon. Most adult tunicates are sessile and attached to rocks or similarly suitable surfaces on the ocean floor; others such as salps, doliolids and pyrosomes swim in the pelagic zone as adults. Various species are commonly known as sea squirts or sea pork. + WIKIPEDIA:Tunicate + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B4466 + oopah + sea squirt + tunicata + tunicate + + + + + + + + + + Pattypan squash, sunburst squash, cibleme in Cajun French, white squash, scallopini or yellow squash in Australian English, is a summer squash (species *Cucurbita pepo*) notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer. + WIKIPEDIA:Pattypan_squash + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B4505 + pattypan squash plant + scallop squash plant + + + + + + + + + + The *Solanaceae*, or nightshades, are an economically important family of flowering plants. Many members of the family contain potent alkaloids, and some are highly toxic, but many, including tomatoes, potatoes, eggplant, bell/chili peppers, and tobacco are widely used. The *Solanaceae* consists of about 98 genera and some 2,700 species, with a great diversity of habitats, morphology and ecology. [https://en.wikipedia.org/wiki/Solanaceae] + http://langual.org + http://eol.org/pages/4437 + http://www.langual.org/langual_thesaurus.asp?termid=B4934 + nightshade family + solanaceae plant + + + + + + + + + + *Solanum* is a large and diverse genus of flowering plants, which include two food crops of high economic importance, the potato and the tomato. It also contains the nightshades and horse nettles, as well as numerous plants cultivated for their ornamental flowers and fruit. + *Solanum* species show a wide range of growing habits, such as annual and perennials, vines, subshrubs, shrubs, and small trees. Many formerly independent genera like *Lycopersicon* (the tomatoes) and *Cyphomandra* are now included in *Solanum* as subgenera or sections. Thus, the genus today contains roughly 1,500-2,000 species. + + http://langual.org + GRIN:300568 + PLANTS:SOLAN + http://eol.org/pages/4437 + http://www.langual.org/langual_thesaurus.asp?termid=B5104 + Solanum + Solanum L. + Solanum spp. + solanum plant + + + + + + + + + + + + + + + + + + Edible flesh of any type of animal, including poultry and seafood. Excludes parts containing only animal fat, which is indexed under *FAT OR OIL* or under *FAT, TRIM*. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0103 + Damion Dooley Feb 6, 2017: Good meat cut resources to incorporate for Canada: The CFIA Meat Cuts Manual +http://www.inspection.gc.ca/food/labelling/meat-cuts/eng/1300126276015/1300126372856 + meat part of animal + + + + + + + + + + A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0108 + sugar + sugar + + + + + + + + + + Anatomical part of the plant or animal from which a food product or its major ingredient is derived. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0116 + LanguaL curation note: "e.g. *LEAF*, *ROOT OR TUBER*, *ORGAN MEAT*, *MILK* OR *EGG*; it also includes components of parts, such as *CREAM*, and extracts, concentrates or isolates, such as *PROTEIN EXTRACT* or *SUGAR*." + part of organism + + + + + + + + + + Bone, feathers, shell, skin or trim fat. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0122 + LanguaL curation note: *BLOOD* AND *INK, AQUATIC ANIMAL* are now listed under organism substance. + nonmeat part of animal + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0125 + boneless meat + skeletal meat part, without bone, skin undetermined + skeletal meat part, without bone or shell + + + + + + + + + + Includes carcass meat, organ meat, and nonmeat parts of animals, as well as the whole animal. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0127 + LanguaL curation note: Includes carcass meat, organ meat, and nonmeat parts of animals, as well as the whole animal. + animal body or body part + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0138 + LanguaL curation note: Renamed from *FRUIT OR BERRY, PEEL REMOVED* in LanguaL 2008. + fruit, peel removed + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0144 + LanguaL curation note: This broad term is used for the plant as a whole, excluding the root and the fruit; for any piece consisting of two or more individual parts (e.g., a celery stalk with the leaf blades attached); or for any mixture of two or more individual parts (e.g., mushroom stems and pieces). + plant above surface, excluding fruit and seed + + + + + + + + + + The parts of a plant that are not fruit or seed. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0148 + flower, root, stem or leaf + leaf, flower, root or stem + stem, leaf, flower or root + root, stem, leaf or flower + + + + + + + + + Extract, concentrate or isolate high in sugar, oligosaccharide or polysaccharide. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0152 + carbohydrate extract, concentrate, or isolate + + + + + + + + + + + + + + + + + + + + + + + Soft sugar whose crystals are covered by a film of refined dark syrup that imparts color, flavor, and moisture. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0156 + brown sugar + brown sugar + + + + + + + + + + + + + + + + + White sugar is highly refined crystalline sugar, mostly sucrose, that appears white in color. White sugar is commonly used in North America and Europe, made either of beet sugar or cane sugar, that has undergone a refining process which removes molasses. + Damion Dooley + https://en.wikipedia.org/wiki/White_sugar + http://langual.org + 2019-06-18T21:52:36Z + https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/A_Bowl_of_Sugar_2.jpg/320px-A_Bowl_of_Sugar_2.jpg + SUBSET_SIREN:F4298 + http://www.langual.org/langual_thesaurus.asp?termid=C0157 + subset_siren + SIREN DB annotation: +* has quality 'crystal' (http://purl.obolibrary.org/obo/FOODON_03430143) +* derives from 'white sugar' (http://purl.obolibrary.org/obo/FOODON_03420157) + + white sugar + white sugar + + + + + + + + + + Anatomical part of an animal; includes eggs and milk that, although separated from the animal, are produced as integral parts and are affected by the animal's food intake and metabolism. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0164 + part of animal + + + + + + + + + + + + + + + + + + + + + + The fleshy fruit of any plant. *FRUIT* includes vegetables berries and pods as well. The bulk of a fruit is its fleshy part, which is covered by a peel (skin) and which encloses a core, pit or seeds. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0167 + berry + berry or fruit (anatomical part) + fruit or berry, peel undetermined + hip (fruit) + infructescence + LanguaL curation note: The descriptors under *FRUIT* are arrayed so that the indexer can check first whether the peel is present, removed or undetermined; then check the same informationfor the core, pit or seeds. For juices, beverages or jellies made from fruit, Index the entire part from which the product is derived. + +Renamed from *FRUIT OR BERRY* in LanguaL 2008. + fruit part + + + + + + + + + + + Carcass meat from any type of animal including poultry and seafood. Includes retail and wholesale cuts other than organ meat. Refers to the whole carcass or parts. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0175 + skeletal meat part + + + + + + + + + + + + + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0178 + seed part + + + + + + + + + + Poultry, game bird or turtle eggs. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0194 + LanguaL curation note: Fish roe are indexed under *OVARY, ROE*. + egg or egg component + + + + + + + + + + Edible organ meat, including blood and bone marrow. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0218 + variety meat + organ meat + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + The egg yolk and albumen component of one or more eggs with shell removed. + Damion Dooley + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0225 + egg (without shell) + + + + + + + + + + A physical-chemical component separated from the food source or its parts by extraction, centrifugation, filtration, heat processing, expressing or a similar process. The separated component may be converted through further processing. If this is done, the final substance is indexed. A water-extracted component may remain in aqueous dispersion. The extract, concentrate or isolate is indexed in preference to the anatomic part from which it is derived. For example, peanut oil is indexed under *PEANUT* combined wih *FAT OR OIL* rather than with *SEED OR KERNEL*. On the other hand, fruit and vegetable juices can be indexed under *FRUIT JUICE OR NECTAR* or *VEGETABLE JUICE* (A. PRODUCT TYPE); therefore the anatomic part of the plant should be indexed. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0228 + Damion Dooley's note: Items in this branch will be merged into foodon food product branch. + extract, concentrate or isolate of plant or animal + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0229 + flesh of fruit + LanguaL curation note: Renamed from *FRUIT OR BERRY, PEEL REMOVED, CORE, PIT OR SEED REMOVED* in LanguaL 2008. + fruit, peel removed, core, pit or seed removed + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0238 + bulb, root or tuber + tuber, bulb or root + root, tuber or bulb + + + + + + + + + + The oil produced by pressing or extracting lipids from plant seeds (e.g. grapeseed oil, rapeseed oil, linseed oil) /AM + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0307 + seed oil + + + + + + + + + + The physical state of the food product (liquid, semiliquid, semisolid, or solid). Solid food products are further subdivided by shape or form. Terms are provided for products that have both liquid and solid components or that incorporate air or other gases. [FDA CFSAN 1995] + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=E0113 + Damion Dooley's note: these categories need to be mapped over to PATO phenotypic categories, with a suitable treatment of mixtures of solids that are divided into parts. + food physical quality + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=E0122 + LanguaL curation note: The distinctions in this category are based on size characteristics, primarily thickness, which are important for heat transfer and for diffusion of chemicals in processing. *DIVIDED INTO HALVES, QUARTERS OR SEGMENTS* should be examined first and if one of the descriptors listed applies it should be used regardless of the size of the pieces. If none of these are applicable, other *DIVIDED OR DISINTEGRATED* descriptors should be examined. Do not use any of these descriptors if dividing or disintegrating results in a semiliquid or semisolid product. + divided or disintegrated + + + + + + + + + + + + + + + + + + + + + + + + + + + A state of matter between a solid and a gas, in which a substance has the capacity to flow and conforms to the shape of the container. Liquids range from water to honey, corresponding to a range in viscosity (or apparent viscosity) from 1 to 500 centipoise (viscosity is a measure of a liquid's resistance to flow). Products that are pourable but have a higher viscosity are *SEMILIQUID*. + http://langual.org + SUBSET_SIREN:F5105 + http://www.langual.org/langual_thesaurus.asp?termid=E0130 + fluid + SIREN DB annotation: +* has quality 'liquid' (http://purl.obolibrary.org/obo/FOODON_03430130) + + food (liquid) + + + + + + + + + + + + + + + + + + + + + + + + + + + A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid. + http://langual.org + SUBSET_SIREN:F17643 + http://www.langual.org/langual_thesaurus.asp?termid=E0151 + solid + food (solid) + + + + + + + + + + Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese. + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=E0152 + divided into pieces + + + + + + + + + + + + + + + http://www.langual.org/langual_thesaurus.asp?termid=G0002 + food cooking + + + + + + + + + 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. + http://www.langual.org/langual_thesaurus.asp?termid=G0004 + dry cooked + LanguaL + cooking by dry heat + + + + + + + + + + + + + + + Cooked without moisture, covered or uncovered, in an oven. + Damion Dooley + http://www.langual.org/langual_thesaurus.asp?termid=G0005 + roasting + food baking + + + + + + + + + Used to specifically characterize a food product based on the treatment or processes applied to the product or any indexed ingredient. The processes include adding, substituting or removing components or modifying the food or component, e.g., through fermentation. + http://www.langual.org/langual_thesaurus.asp?termid=H0111 + LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. + food treatment process + + + + + + + + + A food modification process by microbial or enzymatic action which results in molecular changes in any food component. + http://www.langual.org/langual_thesaurus.asp?termid=H0119 + fermented, unspecified + LanguaL curation note: If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*. + microbial/enzymatic modification process + + + + + + + + + A food modification process where physical or chemical changes are effected in any food ingredient through a physical or non-enzymatic chemical process. + http://www.langual.org/langual_thesaurus.asp?termid=H0130 + physical/chemical modification process + + + + + + + + + http://www.langual.org/langual_thesaurus.asp?termid=H0141 + LanguaL curation note: Used when the food product underwent mechanical, chemical or enzymatic modification that has affected the texture, flavor or other characteristic of the product. + food modification process + + + + + + + + + + + + + + + + + + + + + + requires curation + A food product which is output of a salting process where salt is dissolved or absorbed into the food as an ingredient or flavourant. + http://langual.org + + + http://www.langual.org/langual_thesaurus.asp?termid=H0173 + salted + compounded food + LanguaL curation note: Used when it is necessary to distinguish one product from another (e.g., salted vs. unsalted peanuts), or for salt-fermented products (e.g. soy sauce). It can also be used for other products known to contain at least 4% added and naturally present salt (sodium chloride). +When salting is used as preservation method, index *preservation by SALTING [J0103]* or narrower term. + food (salted) + salted + + + + + + + + + + + + + + + + + + This disjunction is provided for food indexers who used the LanguaL category per guidelines. Currently, by specifying the more specific nut or seed as ingredient instead, this category can be inferred. + nut or seed added + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=H0177 + LanguaL curation note: With the exception of peanut (see *PEANUT OR PEANUT BUTTER ADDED*), used when a nut or seed ingredient is the second ingredient in order of predominance. + plant seed or nut food product + + + + + + + + + Treated with acid that may be produced by fermentation or added and/or with salt brine, often in the presence of spices or herbs, producing changes in flavor and texture. + http://www.langual.org/langual_thesaurus.asp?termid=H0190 + LanguaL curation note: Also index by other applicable terms from *MICROBIALLY/ ENZYMATICALLY MODIFIED*. + pickling + + + + + + + + + + + + + + + + + + A fat or oil derived from vegetable material + Damion Dooley + vegetable fat or oil added + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=H0263 + This is a convenience class inherited from LanguaL + vegetable fat or oil + + + + + + + + + Preservation by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity. + http://www.langual.org/langual_thesaurus.asp?termid=J0100 + preservation by adding chemicals + + + + + + + + + + + http://www.langual.org/langual_thesaurus.asp?termid=J0103 + LanguaL curation note: Used when salting is used for preservation. The salt content of the food is generally 8% or higher (e.g. salted fish, etc.). + food salting + + + + + + + + + The methods contributing to the prevention or retardation of microbial, enzymatic or oxidative spoilage and thus to the extension of shelf life. Index all methods for which information is available, even if a corresponding descriptor has already been used in *H. TREATMENT APPLIED*. Preservation descriptors refer to the finished food as a whole with these exceptions: (1) if the components of a multi-component food, such as cream pie, are preservation by different methods, index all methods; (2) if chemical preservatives are declared on the label, always index them even if it is known that the preservative was introduced through or is only present in a component or ingredient of the food; and (3) if the preservation method for an ingredient is declared on the label (such as brie cheese made from pasteurized milk) index it. Also use *INGREDIENT preservation by THERMAL PROCESSING* or *INGREDIENT preservation by IRRADIATION* when ingredients have been pasteurized, ultrapasteurized, sterilized or irradiated. + http://www.langual.org/langual_thesaurus.asp?termid=J0107 + LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. + food preservation process + + + + + + + + + Preservation by use of chemical to destroy, suppress or inhibit undesirable microorganisms or enzyme activity. + http://www.langual.org/langual_thesaurus.asp?termid=J0109 + chemical food preservation process + + + + + + + + + http://www.langual.org/langual_thesaurus.asp?termid=J0119 + LanguaL curation note: Used when sufficient radiation (e.g. 10 kGy) is applied to destroy most patho-genic and food spoilage organisms. Also index *preservation by CHILLING*. + pasteurization by irradiation + + + + + + + + + Preservation by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995] + http://www.langual.org/langual_thesaurus.asp?termid=J0120 + heat treatment food preservation + + + + + + + + + Preservation by irradiation, primarily by gamma radiation. + http://www.langual.org/langual_thesaurus.asp?termid=J0122 + preservation by ionizing radiation + + + + + + + + + http://www.langual.org/langual_thesaurus.asp?termid=J0135 + LanguaL curation note: Used when the product is held at a temperature of 60-150 °C (140-300 °F) for a time sufficient to destroy most pathogenic and food spoilage organisms. When followed by refrigeration, also index *preservation by CHILLING*. + pasteurization by heating + + + + + + + + + Preservation by the use of radiation to destroy or suppress undesirable microorganisms or enzyme activity. + http://www.langual.org/langual_thesaurus.asp?termid=J0138 + preservation by irradiation + + + + + + + + + Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing. + http://www.langual.org/langual_thesaurus.asp?termid=J0145 + preservation by reducing water activity + + + + + + + + + http://www.langual.org/langual_thesaurus.asp?termid=J0149 + preservation by adding acid + + + + + + + + + Preservation by adding inorganic acids or salts (e.g. SO2, H2SO4, KNO4, NaNO3) to suppress or inhibit undesirable micro-organisms or enzyme activity. + http://www.langual.org/langual_thesaurus.asp?termid=J0154 + preservation by adding inorganic acids or salts + + + + + + + + + + A food contact material which encloses the food and can be in the type of a container, packaging or wrapping. + Previous definition was a legacy definition, not ontological and has been moved to comments. + http://orcid.org/0000-0001-8008-8249 + https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/food-packaging + http://langual.org + container + packaging + wrapping + http://www.langual.org/langual_thesaurus.asp?termid=M0100 + food container + food wrap + food wrapping + Previous definition: Type of container or wrapping defined by the main container material, the container form and the material of the liner lids of ends. Also type of container or wrapping by form; prefer description by material first, then by form. [FDA CFSAN 1995]. + food packaging + + + + + + + + + + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=M0194 + bottle, jar or can + jar, bottle or can + can, bottle or jar + + + + + + + + + + Classification corresponding to FSTA Thesaurus Packaging 3.1 Package Types + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=M0195 + container or wrapping by form + + + + + + + + + + + + + + + + + + + + A container which is a bottle or a jar. + https://en.wikipedia.org/wiki/Container + http://langual.org + + http://www.langual.org/langual_thesaurus.asp?termid=M0203 + jar + bottle or jar + + + + + + + + + + A container which is made of a thin metal and and is used for the distribution or storage of goods. + http://langual.org + + http://www.langual.org/langual_thesaurus.asp?termid=M0204 + canister + canned (packed in a can) + can (container) + + + + + + + + + + + A narrow-necked container typically made of glass or plastic that is used to store and transport liquids. + https://en.wikipedia.org/wiki/Bottle + http://langual.org + + http://www.langual.org/langual_thesaurus.asp?termid=M0214 + bottle + + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=M0215 + wide-necked bottle + wide-necked jar + jar + jar + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=M0218 + jug or demijohn + + + + + + + + + + The specific container or coating materials in direct contact with the food. [FDA CFSAN 1995] + + + http://langual.org + surface + http://www.langual.org/langual_thesaurus.asp?termid=N0010 + food product contact surface + + + + + + + + + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=N0050 + food contact surface from natural material + + + + + + + + + + + An uncured cheese food product which is soft and acid set and can be made from cow or buffalo milk. + https://en.wikipedia.org/wiki/Paneer + 2022-10-20T17:11:49.301Z + https://orcid.org/0000-0001-5193-0062 + https://orcid.org/0000-0001-8008-8249 + + ponir + paneer + paneer + + + + + + + + + requires discussion + An avian animal which is any of a number of species of wild birds which are hunted, killed and eaten by humans. + https://simple.wikipedia.org/wiki/Game_bird#:~:text=A%20game%20bird%20is%20any,so%20there%20are%20gun%20laws. + + 2022-11-03T01:40:18.746Z + game bird + + + + + + + + + Population category defined using ancestry informative markers (AIMs) based on genetic/genomic data + + ancestral group + ancestry category + + + + + + + + + Includes individuals who either self-report or have been described by authors as South Asian or one of the sub-populations from this region (e.g Asian Indian). This category also includes individuals who genetically cluster with reference populations from this region, for example 1000 Genomes and/or HapMap +BEB, GIH, ITU, PJL and STU populations. + + South Asian + + + + + + + + + Includes individuals who either self-report or have been described by authors as South East Asian or one of the sub-populations from this region (e.g Vietnamese). This category also includes includes individuals who genetically cluster with reference populations from this region, for example 1000 Genomes KHV population. We note that East Asian and South East Asian populations are often conflated. However, recent studies indicate a unique genetic background for South East Asian populations. + + South East Asian + + + + + + + + + Includes individuals that either self-report or have been described as Asian but there was not sufficient information to allow classification as East Asian, Central Asian, South Asian or South-East Asian. + + Asian unspecified + Asian + + + + + + + + + Includes individuals who either self-report or are described by authors as Hispanic, Latino, Latin American or one of the sub-populations +from this region. This category includes individuals with known admixture of primarily European, African and Native American ancestries, though some may have also a degree of Asian (e.g. Peru). We also note that the levels of admixture vary depending on the country, with Caribbean countries carrying higher levels of African admixture when compared to South American countries, for example. This category also includes individuals who genetically cluster with reference populations from this region, for example 1000 Genomes and/or HapMap CLM, MXL, PEL and PUR populations + Jackie MacArthur + Joannella Morales + + Hispanic or Latin American + + + + + + + + + + Mexican + Mexican + + + + + + + + + + American + American + + + + + + + + + + Asian Indian + Indian Asian + Indian + Indian + + + + + + + + + + Thai + Thai + + + + + + + + + Population for which insufficient information is available to allocate it to a specific ancestral group or which contain individuals from a range of known ancestry categories, eg American + + undefined ancestry population + + + + + + + + + data item + + An information content entity that is intended to be a truthful statement about something (modulo, e.g., measurement precision or other systematic errors) and is constructed/acquired by a method which reliably tends to produce (approximately) truthful statements. + + data item + + + + + + + + + symbol + + An information content entity that is a mark(s) or character(s) used as a conventional representation of another entity. + based on Oxford English Dictionary + + symbol + + + + + + + + + information content entity + + A generically dependent continuant that is about some thing. + PERSON: Chris Stoeckert + OBI_0000142 + + information content entity + + + + + + + + + curation status specification + + The curation status of the term. The allowed values come from an enumerated list of predefined terms. See the specification of these instances for more detailed definitions of each enumerated value. + GROUP:OBI:<http://purl.obolibrary.org/obo/obi> + OBI_0000266 + + curation status specification + + + + + + + + + data about an ontology part + Data about an ontology part is a data item about a part of an ontology, for example a term + + data about an ontology part + + + + + + + + + + Benincaseae + + + + + + + + + + bony vertebrates + Euteleostomi + + + + + + + + + + stalk celery plant + + http://langual.org + GRIN:102051 + ITIS:182185 + MANSFELD:1236 + PLANTS:APGRD + http://eol.org/pages/1245043 + http://www.langual.org/langual_thesaurus.asp?termid=B3729 + celery + stalk celery + Apium graveolens L. var. dulce (Mill.) DC. + Apium graveolens var. dulce (Mill.) Pers. + Apium graveolens var. dulce (P. Mill.) DC. + apium graveolens var. dulce + Apium graveolens Dulce Group + + + + + + + + + + Archelosauria + + + + + + + + + + Dipnotetrapodomorpha + + + + + + + + + + turmeric + Curcuma longa + + + + + + + + + + Boreoeutheria + + + + + + + + + + Acrogymnospermae + + + + + + + + + + Mesangiospermae + + + + + + + + + + Petrosaviidae + + + + + + + + + + Pentapetalae + + + + + + + + + + Panicoideae + + + + + + + + + + PACMAD clade + + + + + + + + + + Oryzeae + + + + + + + + + + Andropogoneae + + + + + + + + + + Galloanserae + + + + + + + + + + Fabeae + + + + + + + + + + Andropogonodae + + + + + + + + + + walnut family + Juglandaceae + + + + + + + + + + + *Juglans* is a plant genus of the family *Juglandaceae*, the seeds of which are known as walnuts. + + WIKIPEDIA:Juglans + + http://langual.org + 2022-02-01T00:18:43Z + http://eol.org/pages/38394 + http://www.langual.org/langual_thesaurus.asp?termid=B1290 + walnuts + juglans spp. + LanguaL curation note: When indexing the walnut fruit (drupe, seed) index both *WALNUT [B1290]* and *FRUIT [C0167]* (or its more precise narrower terms). + Juglans + + + + + + + + + + Amygdaloideae + + + + + + + + + + Aurantioideae + + + + + + + + + + NPAAA clade + + + + + + + + + + 50 kb inversion clade + + + + + + + + + + Hologalegina + + + + + + + + + + IRL clade + + + + + + + + + + magnoliids + Magnoliidae + + + + + + + + + + rue family + Rutaceae + + + + + + + + + + Apioideae + + + + + + + + + + apioid superclade + + + + + + + + + + Scandiceae + + + + + + + + + + Apieae + + + + + + + + + + Daucinae + + + + + + + + + + Citrus + + + + + + + + + + Citrus x limon + lemon + Citrus limon + + + + + + + + + + eucaryotes + eukaryotes + Eukaryota + + + + + + + + + + Bovinae + + + + + + + + + + + "Miller intended Malus pumila (from the Latin pumilus – small) to denote the Paradise Apple, a weak, low-growing form of M. domestica used as a rootstock, which he took to be a distinct species (Bean 1981). Until very recently it has been widely used for all forms of orchard apple (otherwise known as M. domestica), and sometimes also for their primary wild progenitor (for example by Juniper & Mabberley 2006; Grimshaw & Bayton 2009). While M. pumila is the earlier name, M. domestica has been conserved (Qian et al. 2010, Applequist 2017)." - from https://treesandshrubsonline.org/articles/malus/malus-domestica/ + paradise apple plant + + http://langual.org + GRIN:23261 + ITIS:25262 + PLANTS:MAPU + http://eol.org/pages/629943 + http://www.langual.org/langual_thesaurus.asp?termid=B3346 + paradise apple + ping guo + Malus pumila Mill. + Malus pumila P. Mill. + malus pumila + malus pumila var. niedzwetzkyana + malus sylvestris var. niedzwetskyana + malus sylvestris var. paradisiaca + Malus pumila + + + + + + + + + + shallot + Allium cepa var. aggregatum + + + + + + + + + + Laurasiatheria + + + + + + + + + + tetrapods + Tetrapoda + + + + + + + + + + amniotes + Amniota + + + + + + + + + + Theria + Theria <mammals> + + + + + + + + + + diapsids + Sauria + + + + + + + + + + Chlorophyta/Embryophyta group + chlorophyte/embryophyte group + green plants + Viridiplantae + + + + + + + + + + Opisthokonta + + + + + + + + + + Bilateria + + + + + + + + + + deuterostomes + Deuterostomia + + + + + + + + + + Gnetaceae + + + + + + + + + + Gnetum + + + + + + + + + + angiosperms + flowering plants + Magnoliopsida + + + + + + + + + + Laurales + + + + + + + + + + laurel family + Lauraceae + + + + + + + + + + avocado + Persea americana + + + + + + + + + + Fagales + + + + + + + + + + Pecora + + + + + + + + + + BEP clade + BOP clade + + + + + + + + + + Apiineae + + + + + + + + + + cucumber family + Cucurbitaceae + + + + + + + + + + Cucumis + + + + + + + + + + cucumber + cucumbers + Cucumis sativus + + + + + + + + + + marrows + pumpkins + squashes + Cucurbita + + + + + + + + + + + + + + + http://langual.org + GRIN:12606 + ITIS:22373 + PLANTS:CUPE + Cucurbita pepo L. + Cucurbita pepo + + + + + + + + + + Brassicales + + + + + + + + + + Cruciferae + mustard family + Brassicaceae + + + + + + + + + + Brassica + + + + + + + + + + Rosales + + + + + + + + + + rose family + Rosaceae + + + + + + + + + + Malus + + + + + + + + + + apple + apple tree + cultivated apple + Malus domestica + + + + + + + + + + Prunus + + + + + + + + + + pea family + Fabaceae + + + + + + + + + + Indian corn + Zea mays subsp. sacharata + corn + maize + Zea mays subsp. mays + + + + + + + + + + Papilionoideae + + + + + + + + + + lentil + Lens culinaris + + + + + + + + + + Poales + + + + + + + + + + carrot family + Apiaceae + + + + + + + + + + Daucus + + + + + + + + + + Queen Anne's lace + carrot + carrots + Daucus carota + + + + + + + + + + + A marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. + + celery plant + + + GRIN:300034 + MANSFELD:1212 + http://www.langual.org/langual_thesaurus.asp?termid=B1282 + Apium graveolens L. + Apium graveolens + + + + + + + + + + asparagus family + Asparagaceae + + + + + + + + + + mammals + Mammalia + + + + + + + + + + Solanales + + + + + + + + + + nightshade family + Solanaceae + + + + + + + + + + peppers + Capsicum + + + + + + + + + + + ancho pepper plant + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=B2550 + C annuum + Capsicum annuum + + + + + + + + + + + WIKIPEDIA:Tomato + + http://langual.org + GRIN:101442 + ITIS:521671 + ITIS:529044 + MANSFELD:6054 + http://eol.org/pages/392557 + tomato + Lycopersicon esculentum Mill. + Lycopersicon esculentum var. esculentum P. Mill. + Solanum lycopersicum L. + lycopersicon esculentum + Solanum lycopersicum + + + + + + + + + + Solanum + + + + + + + + + + Sapindales + + + + + + + + + + Solanoideae + + + + + + + + + + monocots + monocotyledons + Liliopsida + + + + + + + + + + grass family + Poaceae + + + + + + + + + + Gnetum africanum + + + + + + + + + + Oryza + + + + + + + + + + + Asian cultivated rice + asian rice + red rice + rice + Oryza sativa + + + + + + + + + + maize + FoodOn Note: the NCBITaxon exact synonym "maize" is more appropriate for "Zea mays subsp. mays" + Zea mays + + + + + + + + + + Zingiberales + + + + + + + + + + ginger family + Zingiberaceae + + + + + + + + + + Zingiber + + + + + + + + + + amaryllis family + Amaryllidaceae + + + + + + + + + + Allium + + + + + + + + + + + + http://langual.org + GRIN:2244 + ITIS:42720 + PLANTS:ALCE + http://eol.org/pages/8187 + onion + Allium cepa L. + pickling onion + allium cepa + Allium cepa + + + + + + + + + + + + + Garlic (*Allium sativum*) is a species in the onion genus, *Allium*.Its close relatives include the onion, shallot, leek, chive, and Chinese onion. Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. [https://en.wikipedia.org/wiki/Garlic] + garlic plant + + http://langual.org + GRIN:2368 + GRIN:315611 + ITIS:42652 + MANSFELD:212 + PLANTS:ALSA2 + http://eol.org/pages/1084926 + http://www.langual.org/langual_thesaurus.asp?termid=B1233 + garlic + Allium sativum L. + allium sativum + Allium sativum + + + + + + + + + + Asparagus + + + + + + + + + + garden asparagus + Asparagus officinalis + + + + + + + + + + commelinids + + + + + + + + + + cumin + Cuminum cyminum + + + + + + + + + + vascular plants + Tracheophyta + + + + + + + + + + seed plants + Spermatophyta + + + + + + + + + + Eumetazoa + + + + + + + + + + Asteridae + asterids + + + + + + + + + + rosids + + + + + + + + + + Fabales + + + + + + + + + + Maleae + + + + + + + + + + Asparagales + + + + + + + + + + chordates + Chordata + + + + + + + + + + Vertebrata + vertebrates + Vertebrata <vertebrates> + + + + + + + + + + Gnathostomata + jawed vertebrates + Gnathostomata <vertebrates> + + + + + + + + + + euphyllophytes + Euphyllophyta + + + + + + + + + + Archosauria + + + + + + + + + + birds + avian + Aves + + + + + + + + + + Neognathae + + + + + + + + + + landfowls + Galliformes + + + + + + + + + + turkeys + Phasianidae + + + + + + + + + + Gallus domesticus + bantam + chicken + chickens + gallus gallus domesticus + Gallus gallus + + + + + + + + + + Phasianinae + + + + + + + + + + Meleagris + + + + + + + + + + whales, hippos, ruminants, pigs, camels etc. + Artiodactyla + + + + + + + + + + fabids + + + + + + + + + + malvids + + + + + + + + + + campanulids + + + + + + + + + + lamiids + + + + + + + + + + eutherian mammals + placental mammals + placentals + Eutheria + + + + + + + + + + ginger + Zingiber officinale + + + + + + + + + + Brassiceae + + + + + + + + + + boars + pigs + Suidae + + + + + + + + + + + A suid native to much of Eurasia and North Africa. + + Damion Dooley + + + http://langual.org + 2020-04-01T23:10:20Z + pig + pigs + swine + wild boar + Sus scrofa + + + + + + + + + + Bovidae + + + + + + + + + + oxen, cattle + Bos + + + + + + + + + + Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily *Bovinae*, are the most widespread species of the genus *Bos*, and are most commonly classified collectively as *Bos taurus*... with three subspecies: *Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus*. + cattle + + + + + ITIS:183838 + MSW3:14200687 + Bos taurus Linnaeus, 1758 + bovine + cattle + cow + dairy cow + domestic cattle + domestic cow + ox + oxen + Bos taurus + + + + + + + + + + + Curcuma + + + + + + + + + processed material + Examples include gel matrices, filter paper, parafilm and buffer solutions, mass spectrometer, tissue samples + + Is a material entity that is created or changed during material processing. + PERSON: Alan Ruttenberg + + + processed material + + + + + + + + + organism + + A material entity that is an individual living system, such as animal, plant, bacteria or virus, that is capable of replicating or reproducing, growth and maintenance in the right environment. An organism may be unicellular or made up, like humans, of many billions of cells divided into specialized tissues and organs. + WEB: http://en.wikipedia.org/wiki/Organism + + organism + + + + + + + + + A dependent entity that inheres in a bearer by virtue of how the bearer is related to other entities + + quality + + + + + + + + + A quality of a physical entity that exists through action of continuants at the physical level of organisation in relation to other entities. + + physical quality + + + + + + + + + A quality which inheres in a continuant. + + physical object quality + + + + + + + + + A physical quality inhering in a bearer by virtue of the bearer's exhibiting the physical characteristics of an entity characterized by particles arranged such that their shape and volume are relatively stable. + + quality of a solid + + + + + + + + + A physical quality inhering in an entity exhibiting the physical characteristics of an amorphous (non-crystalline) form of matter between a gas and a solid that has a definite volume, but no definite shape. + + quality of a liquid + + + + + + + + + A quality inhering in a bearer by virtue of its constitution. + + quality of a substance + + + + + + + + + + A plant structure (PO:0005679) which is a whole organism. + + genet (broad) + ramet (broad) + + PO_GIT:538 + PO_GIT:69 + planta entera (Spanish, exact) + 植物体全体 (Japanese, exact) + bush (narrow) + frutex (narrow) + frutices (narrow) + gametophyte (narrow) + herb (narrow) + liana (narrow) + prothalli (narrow) + prothallium (narrow) + prothallus (narrow) + seedling (narrow) + shrub (narrow) + sporophyte (narrow) + suffrutex (narrow) + suffrutices (narrow) + tree (narrow) + vine (narrow) + woody clump (narrow) + plant_anatomy + clonal colony (related) + colony (related) + PO:0000003 + + + Examples include plant embryo (PO:0009009), megagametophyte (PO:0025279) and microgametophyte (PO:0025280). + whole plant + + + + + + + + + + + + + + + + + + + + + A phyllome primordium (PO:0025128) that develops from a vascular leaf anlagen (PO:0025431) and is part of a vegetative shoot apex (PO:0025223) and is committed to the development of a vascular leaf (PO:0009025). + + PO_GIT:466 + leaf primordium (exact) + portion of vascular leaf primordium tissue (exact) + primordio de hoja (Spanish, exact) + vascular leaf primordia (exact, plural) + 葉原基 (Japanese, exact) + plant_anatomy + PO:0000017 + vascular leaf primordium + + + + + + + + + A floral structure primordium (PO:0025477) that is committed to the development of an ovule (PO:0020003). + + PO_GIT:465 + portion of ovule primordium tissue (exact) + primordio de &#243vulo (Spanish, exact) + 胚珠原基（可視的） (Japanese, exact) + plant_anatomy + PO:0000018 + The transition from ovule primordium to ovule occurs when an integument (PO:0020021) begins to develop from the protoderm (PO:0006210). + ovule primordium + + + + + + + + + A floral structure primordium (PO:0025477) that is committed to the development of a gynoecium (PO:0009062). + + PO_GIT:465 + pistil primordium (exact) + portion of gynoecium primordium tissue (exact) + primordio de gineceo (Spanish, exact) + 雌蕊原基(可視的） (Japanese, exact) + plant_anatomy + PO:0000019 + Use carpel primordium (PO:0004703) for the primordium (PO:0025127) of an individual carpel (PO:0009030). + gynoecium primordium + + + + + + + + + A shoot axis (PO:0025029) that is the most distal part of a shoot system (PO:0009006) and has as parts a shoot apical meristem (PO:0020148) and the youngest primordia (PO:0025127). + + PO_GIT:234 + &#225pice del epiblasto (epiblastema) (Spanish, exact) + シュート頂、茎頂 (Japanese, exact) + plant_anatomy + PO:0000037 + + shoot axis apex + + + + + + + + + A root (PO:0009005) that is initiated in a developing plant embryo (PO:0009009). + + PO_GIT:594 + embryonic root (exact) + ra&#237z embri&#243nica (Spanish, exact) + 初期の根、胚根 (Japanese, exact) + plant_anatomy + PO:0000045 + + embryo root + + + + + + + + + + + + + + + A portion of meristem tissue (PO:0009013) which is the organogenic region of the meristem, characterized by higher rates of cell division. + + zona perif&#233rica (Spanish, exact) + 周辺帯 (Japanese, exact) + plant_anatomy + peripheral meristem (related) + PO:0000225 + peripheral zone + + + + + + + + + A portion of reproductive shoot apical meristem tissue (PO:0008028) that gives rise to the floral organs (PO:0025395). + + PO:0006329 + PO:0006373 + PO:0006374 + PO:0025091 + floral meristem (exact) + mersitema floral (Spanish, exact) + 花芽分裂組織 (Japanese, exact) + Poaceae floret meristem (narrow) + ear floret meristem (narrow) + floret meristem (narrow) + tassel floret meristem (narrow) + plant_anatomy + floral apical meristem (related) + PO:0000229 + In Zea mays and other grasses, the floret meristem is part of a spikelet and develops into a specific type of floret. If you are annotating to this structure for Zea mays or other grasses, please also add an annotation to the spikelet type that the meristem is part of. Choose the most specific term possible from: spikelet (PO:0009051), ear spikelet (PO:0006320), ear pedicellate spikelet (PO:0006348), ear sessile spikelet (PO:0006349), tassel spikelet (PO:0006309), tassel pedicellate spikelet (PO:0006312), tassel sessile spikelet (PO:0006311). + flower meristem + + + + + + + + + A native plant cell (PO:0025606) synthesizing protoplasm and producing new cells by division and with only a primary cell wall. + + CL:0000034 + PO_GIT:272 + c&#233lula meristem&#225tica (Spanish, exact) + stem cell (exact) + 分裂組織細胞 (Japanese, exact) + plant_anatomy + PO:0004010 + + meristematic cell + + + + + + + + + + + + + + + A primordium (PO:0025127) that develops from a root anlagen (PO:0025433) and is committed to the development of a root (PO:0009005). + + PO_GIT:467 + portion of root primordium tissue (exact) + primordio de ra&#237z (Spanish, exact) + root primordia (exact, plural) + 根原基（可視的） (Japanese, exact) + plant_anatomy + PO:0005029 + A root primordium may arise from cells of a pericycle (PO:0006203) in a root in most seed plant (pericyclic lateral root primordium; PO:0025492), from cells of an endodermis (PO:0000252) in ferns and some seed plants (non-pericyclic lateral root primordium: PO:0025493), or from cells of a shoot axis (PO:0025029), in the case of a basal root primordium (PO:0025479) or shoot-borne root primordium (PO:0025480). Transition from root primordium to root occurs with the formation of a root cap (PO:0020123), shortly after the development of a root apical meristem (PO:0020147). + root primordium + + + + + + + + + + + + + + + + + + + + + A lateral plant organ (PO:0009008) produced by a shoot apical meristem (PO:0020148). + + filoma (Spanish, exact) + フィロム、葉(的）器官 (Japanese, exact) + plant_anatomy + PO:0006001 + + + phyllome + + + + + + + + + + + + + + + A portion of meristem tissue (PO:0009013) that is part of a shoot system (PO:0009006). + + PO_GIT:472 + PO_GIT:583 + meristema del epiblasto (epiblastema) (Spanish, exact) + シュート分裂組織 (Japanese, exact) + plant_anatomy + PO:0006079 + + shoot system meristem + + + + + + + + + A portion of meristem tissue (PO:0009013) that is the outer layer of an apical meristem (PO:0020144), or the outer layer of a plant embryo proper (PO:0000001), and gives rise to a portion of epidermis (PO:0005679). + + PO_GIT:125 + portion of protoderm tissue (exact) + protodermis (Spanish, exact) + 前表皮、原表皮 (Japanese, exact) + plant_anatomy + dermatogen cell (related) + PO:0006210 + A protoderm may or may not arise from independent initial cells (PO:0004011). Some researchers also refer to it as an epidermis in a meristematic state. + protoderm + + + + + + + + + + + + + + + A plant structure development stage (PO:0009012) that has as primary participant a whole plant (PO:0000003). + + PO_GIT:390 + plant_structure_development_stage + Solanaceae whole plant growth stages (SGN:0000001) (related) + cereal plant growth stage ontology (GRO:0007199) (related) + maize growth stage (GRO:0007002) (related) + plant growth stages in Arabidopsis (TAIR:0000021) (related) + rice growth stage (GRO:0007040) (related) + sorghum growth stage (GRO:0007124) (related) + wheat, barley and oat growth stage (GRO:0007156) (related) + PO:0007033 + + whole plant development stage + + + + + + + + + A shoot apical meristem (PO:0020148) that gives rise to the apical growth of vegetative tissues and organs. + + PO_GIT:36 + meristema vegetativo apical del epiblasto (epiblastema) (Spanish, exact) + 栄養シュート頂端分裂組織 (Japanese, exact) + plant_anatomy + vegetative meristem (related) + PO:0008016 + vegetative shoot apical meristem + + + + + + + + + + + + + + + A shoot apical meristem (PO:0020148) that gives rise to the apical growth of reproductive tissues and organs. + + PO_GIT:36 + meristema apical reproductivo del epiblasto (epiblastema) (Spanish, exact) + 生殖シュート頂端 分裂組織 (Japanese, exact) + plant_anatomy + PO:0008028 + reproductive shoot apical meristem + + + + + + + + + + + + + + + A multi-tissue plant structure (PO:0025496) that develops from a gynoecium (PO:0009062), or a single carpel (PO:0009030), and at maturity may have as parts one or more seeds (PO:0009010). + + PO:0020067 + PO:0020068 + PO:0020069 + PO:0020070 + PO:0020071 + PO:0020072 + PO:0020073 + PO:0020074 + PO:0020076 + PO:0020077 + PO:0020078 + PO:0020079 + PO:0020080 + PO:0020082 + PO:0020083 + PO:0020087 + PO:0020107 + aggregate fruit (broad) + compound fruit (broad) + dehiscent fruit (broad) + diaspore (broad) + indehiscent fruit (broad) + multiple fruit (broad) + propagule (broad) + PO_GIT:76 + frucht (exact, German) + fruto (exact, Spanish) + 果実 (exact, Japanese) + coenocarp (narrow) + syncarp (narrow) + plant_anatomy + PO:0009001 + + + + + + + A fruit (PO:0009001) may contain additional plant structures (PO:0009011) that were part of a flower (PO:0009046) and mature along with the gynoecium, such as a receptacle (PO:0009064). A fruit may develop without fertilization in cases of parthenocarpy, apomixis, or other hormone-induced conditions and may not always contain seeds (PO:0009010). When annotating to fruit (PO:0009001) that are referred to as ‘aggregate’, ‘multiple’, or ‘compound’, please annotate directly to the appropriate plant structure, such as receptacle, hypanthium (PO:0009065) or infructescence (PO:0006342). Fruits only occur in angiosperms. + fruit + https://en.wikipedia.org/wiki/Fruit_anatomy + + + + + + + + + A cell which is a plant structure (PO:0009011). + + cell (broad) + GO:0005623 + PO_GIT:56 + c&#233lula vegetal (Spanish, exact) + 植物細胞 (Japanese, exact) + plant_anatomy + PO:0009002 + + + + Applies to cells that are living or dead at maturity (e.g., fiber cell or tracheid) and includes any external encapsulating structures (if present) such as the plasma membrane and the plant-type cell wall. Definition of cell GO:0005623: "The basic structural and functional unit of all organisms. Includes the plasma membrane and any external encapsulating structures such as the cell wall and cell envelope". GO:0009505. Definition of plant-type cell wall (GO:0009505): A more or less rigid structure lying outside the cell membrane of a cell and composed of cellulose and pectin and other organic and inorganic substances, synonym; exact: cellulose and pectin-containing cell wall. + plant cell + + + + + + + + + + + + + + + + + + + + + A plant axis (PO:0025004) that lacks shoot axis nodes (PO:0005004) and usually grows indeterminately. + + PO:0003006 + PO_GIT:578 + ra&#237z (Spanish, exact) + radices (exact, plural) + radix (exact) + 根 (Japanese, exact) + aerial root (narrow) + climbing root (narrow) + plant_anatomy + PO:0009005 + + + + + + + + + + Roots function in the absorption of water and inorganic nutrients, anchoring the plant body to the substrate and supporting it, storage of food and nutrients, and vegetative reproduction. The roots of most vascular plant species enter into symbiosis with soil-borne microorganisms. Roots are usually positively geotropic and found underground, although there are many exceptions such as the aerial roots of orchids. Roots often form secondary thickening from the root lateral meristem (PO:0006308). Commonly thought of as one of the three basic parts of the plant body, along with the shoot axis (PO:0025029) and leaves (PO:0025034). + root + + + + + + + + + A collective plant organ structure (PO:0025007) that produces shoot-borne portions of meristem tissue (PO:0009013) and the plant structures (PO:0009011) that arise from them. + + PO_GIT:135 + sistema de epiblasto (epiblastema) (Spanish, exact) + シュート系、苗条系 (Japanese, exact) + tree crown (narrow) + plant_anatomy + Poaceae crown (related) + shoot (related) + thalli (related) + thallus (related) + PO:0009006 + + + The shoot system is generally used to refer to the above-ground plant parts, although some plants have parts of their shoot system underground. For example, a rhizome (PO:0004542), bulb (PO:0025356), a corm (PO:0025355) or a subterranean tuber (PO:0004547), as in Solanum tuberosum (potato) or yam, are all part of the shoot system. + shoot system + + + + + + + + + A plant structure (PO:0009011) that consists predominantly of similarly specialized plant cells (PO:0009002) of one or more types. + + portion of tissue (broad) + tissue (broad) + PO_GIT:59 + porci&#243n de un tejido vegetal (Spanish, exact) + 植物組織の一部 (Japanese, exact) + plant_anatomy + plant tissue (related) + PO:0009007 + + + A portion of plant tissue may contain one or several types of cells that are organized in a specific spatial arrangement into a structural unit (which includes a mass of callus) and may include an intercellular matrix. May include other types of isolated cells, such as idioblasts. + portion of plant tissue + + + + + + + + + A multi-tissue plant structure (PO:0025496) that is a functional unit, is a proper part of a whole plant (PO:0000003), and includes portions of plant tissue (PO:0009007) of at least two different types that derive from a common developmental path. + + organ (broad) + PO_GIT:55 + &#243rgano vegetal (Spanish, exact) + 植物 器官 (Japanese, exact) + plant_anatomy + compound plant organ (related) + simple plant organ (related) + PO:0009008 + + Examples include stem (PO:0009047), leaf (PO:0025034), and root (PO:0009005). May include individual plant cells (PO:0009002) that are not part of a portion of plant tissue (e.g., idioblasts, PO:0000283). A plant organ may have one or more different plant organs as parts, such as a sporophyll (PO:0009026) that may have as part a sporangium (PO:0025094) or a carpel (PO:0009030) that may have as part a plant ovule (PO:0020003). + plant organ + + + + + + + + + A whole plant (PO:0000003) that participates in the plant embryo stage (PO:0007631). + + embryo (broad) + PO_GIT:92 + embri&#243n (Spanish, exact) + 植物胚 (Japanese, exact) + plant_anatomy + germ (related) + PO:0009009 + A plant embryo is generally formed after the first division of a plant zygote (PO:0000423), but in the case of a nucellar (adventitious) plant embryo (PO:0004537), somatic plant embryo (PO:0025302), microspore-derived cultured plant embryo (PO:0025305), and other embryos that arise through apogamy, it begins after the division of a single cell that is not a zygote. The end of the embryo stage varies among taxa; the beginning of a seed germination stage (PO:0007057) in seed plants, formation of the first vascular leaf (PO:0009025) in pteridophytes, the beginning of development of a sporangium (PO:0025094) in bryophytes, or the beginning of the formation of a plant organ (PO:0009008) such as a root (PO:0009005), shoot axis (PO:0025029), or vascular leaf (PO:0009025) in a cultured plant embryo (PO:0000010). + plant embryo + + + + + + + + + + + + + + + + + + + + + A multi-tissue plant structure (PO:0025496) that develops from a plant ovule (PO:0020003) and has as parts a plant embryo (PO:0009009) enclosed in a seed coat (PO:0009088). + + diaspore (broad) + PO_GIT:405 + semilla (Spanish, exact) + 種子 (Japanese, exact) + pyrene (narrow) + plant_anatomy + PO:0009010 + + + + + + + + + + A seed generally develops from an ovule (PO:0020003) after fertilization, but may develop without fertilization in the case of apogamy (e.g., adventitious embryos or somatic embryos). A seed is a reproductive unit of seed plants (gymnosperms, angiosperms, and fossil pteridosperms). + seed + + + + + + + + + + A plant anatomical entity (PO:0025131) that is, or was, part of a plant, or was derived from a part of a plant. + + + PO_GIT:57 + estructura vegetal (Spanish, exact) + 植物 構造 (Japanese, exact) + plant_anatomy + PO:0009011 + + 'Part' includes both proper parts and the whole plant. CARO:0000003 'connected anatomical structure' is defined as: Material anatomical entity that is a single connected structure with inherent 3D shape, generated by coordinated expression of the organism's own genome. + plant structure + + + + + + + + + A stage in the life of a plant structure (PO:0009011) during which the plant structure undergoes developmental processes. + + PO:0007021 + PO_GIT:185 + etapa de desarrollo de estructura vegetal (Spanish, exact) + plant growth and development stage (exact) + plant_structure_development_stage + Arabidopsis growth (related) + PO:0009012 + + Refers to GO:0032502 'developmental process', which includes growth, differentiation, and senescence, and BFO:0000003 'ocurrent'. + plant structure development stage + + + + + + + + + + + + + + + A portion of plant tissue (PO:0009007) in which plant cells (PO:0009002) have retained their embryonic characteristics, or have reverted to them secondarily, and that divide to produce new cells that can undergo differentiation to form mature tissues, i.e. they have a capacity for morphogenesis and growth. + + PO_GIT:472 + meristem (exact) + meristema (Spanish, exact) + meristematic tissue (exact) + 分裂組織 (Japanese, exact) + plant_anatomy + PO:0009013 + + portion of meristem tissue + + + + + + + + + + + + + + + + + + + + + A leaf (PO:0025034) in a vascular plant. + + PO_GIT:137 + foliage leaf (exact) + hoja vascular (Spanish, exact) + leaf, vascular (exact) + vascular leaves (exact, plural) + 維管束のある葉, または維管束植物の葉 (Japanese, exact) + ascidia (narrow) + ascidium (narrow) + fiddlehead (narrow) + frond (narrow) + needle-like leaf (narrow) + pitcher (narrow) + pitcher blade (narrow) + pitcher-blade (narrow) + scale-like leaf (narrow) + sterile frond (narrow) + trophophyll (narrow) + plant_anatomy + crozier (related) + macrophyll (related) + megaphyll (related) + PO:0009025 + + + + + + + + + + + + + Has vascular tissue. From APweb Glossary: In angiosperms, commonly thought of as one of the three basic parts of the seed plant body, a structure usually of determinate growth, without secondary thickening, and of superficial origin, often flattened and photosynthetic in part, and in the axil of which is found a bud. Occurs in the sporophytic phase of a plant life cycle. + vascular leaf + + + + + + + + + + + + + + + A determinate reproductive shoot system (PO:0025082) that has as part at least one carpel (PO:0009030) or at least one stamen (PO:0009029) and does not contain any other determinate shoot system (PO:0009006) as a part. + + PO:0004541 + PO_GIT:160 + PO_GIT:259 + flor (Spanish, exact) + 花 (Japanese, exact) + Asteraceae floret (narrow) + basal flower (narrow) + double flower (narrow) + hermaphrodite flower (narrow) + monoclinous flower (narrow) + perfect flower (narrow) + plant_anatomy + floret (related) + PO:0009046 + + + + The characteristic reproductive structure of angiosperms. May have as part one or more petals, sepals or tepals. May contain one or more pistillode (PO:0009078), staminode (PO:0009077) or other aborted organs that don't show up in mature form. + flower + + + + + + + + + A shoot axis (PO:0025029) that is the primary axis of a plant. + + PO_GIT:52 + PO_GIT:96 + ca&#241a (Spanish, exact) + culm (exact) + eje primario (Spanish, exact) + primary axis (exact) + primary stem (exact) + tallo (Spanish, exact) + tronco (Spanish, exact) + 茎 (Japanese, exact) + bole (narrow) + cane (narrow) + caudex (narrow) + caudices (narrow) + core (narrow) + primocane (narrow) + scape (narrow) + stalk (narrow) + trunk (narrow) + plant_anatomy + PO:0009047 + + + A stem often bears leaves and buds. It is usually above ground, and is more or less negatively geotropic. + stem + + + + + + + + + + + + + + + + + + + + + A collective phyllome structure (PO:0025023) composed all of the carpels (PO:0009030) in a flower (PO:0009046). + + PO:0006317 + PO:0006357 + PO:0006365 + PO:0006384 + PO:0006391 + PO:0006394 + PO:0006403 + PO:0006404 + PO:0006423 + PO:0006424 + PO:0006425 + PO:0006426 + PO:0025089 + pistil (broad) + PO_GIT:470 + PO_GIT:71 + PO_GIT:98 + ginoecio (Spanish, exact) + gynaecium (exact) + gynoecia (exact, plural) + 雌蕊群 (Japanese, exact) + Poaceae gynoecium (narrow) + Zea gynoecium (narrow) + apocarpous gynoecium (narrow) + gynoecium of ear floret (narrow) + gynoecium of lower floret of pedicellate spikelet of ear (narrow) + gynoecium of lower floret of pedicellate spikelet of tassel (narrow) + gynoecium of lower floret of sessile spikelet of ear (narrow) + gynoecium of lower floret of sessile spikelet of tassel (narrow) + gynoecium of tassel floret (narrow) + gynoecium of upper floret of pedicellate spikelet of ear (narrow) + gynoecium of upper floret of pedicellate spikelet of tassel (narrow) + gynoecium of upper floret of sessile spikelet of ear (narrow) + gynoecium of upper floret of sessile spikelet of tassel (narrow) + syncarpous gynoecium (narrow) + plant_anatomy + PO:0009062 + + + If annotating gene expression to a gynoecium with a single carpel (PO:0009030), the annotation should go on carpel. A gynoecium with two or more carpels may be either syncarpous (carpels fused) or apopcarpous (carpels free) or the carpels may be partially fused. The word pistil is used synonymously with gynoecium for a synocarpous gynoecium, and synonymously with carpel for an apocarpous gynoecium, whether it has one or more carpels. In Zea mays, gynoecia of tassel florets and of the lower florets of ear spikelets usually do not develop fully, and they are present in a rudimentary state. If you are annotating to this structure for Zea mays or other grasses, please also add an annotation to the corresponding floret type. Choose the most specific term possible from: spikelet floret (PO:0009082), ear floret (PO:0006354), lower floret of pedicellate spikelet of ear (PO:0006353), lower floret of sessile spikelet of ear (PO:0006351), upper floret of pedicellate spikelet of ear (PO:0006350), upper floret of sessile spikelet of ear (PO:0006352), tassel floret (PO:0006310), lower floret of pedicellate spikelet of tassel (PO:0006313), lower floret of sessile spikelet of tassel (PO:0006315), upper floret of pedicellate spikelet of tassel (PO:0006314), upper floret of sessile spikelet of tassel (PO:0006316). + gynoecium + + + + + + + + + + + + + + + A plant organ (PO:0009008) that has as parts a nucellus (PO:0020020) in which a female gametophyte (PO:0025279) is located, one or two integuments (PO:0020021), and a funicle (PO:0020006). + + PO:0006457 + PO:0006491 + PO_GIT:464 + PO_GIT:70 + &#243vulo vegetal (Spanish, exact) + 胚珠 (Japanese, exact) + Poaceae ovule (narrow) + Zea ovule (narrow) + plant_anatomy + PO:0020003 + + + A seed (PO:0009010) develops from a plant ovule. In angiosperms, a plant ovule is part of a plant ovary (PO:0009072). In conifers, a plant ovule is part of an ovuliferous scale (add term). If you are annotating to this structure for Zea mays or other grasses, please also add an annotation to the corresponding floret type. Choose the most specific term possible from: spikelet floret (PO:0009082), ear floret (PO:0006354), upper floret of pedicellate spikelet of ear (PO:0006350), upper floret of sessile spikelet of ear (PO:0006352). + plant ovule + + + + + + + + + An embryo root (PO:0000045) that is the basal continuation of a hypocotyl (PO:0020100) in a plant embryo (PO:0009009) or a seedling (PO:0000003). + + PO_GIT:344 + rad&#237cula (Spanish, exact) + 幼根 (Japanese, exact) + plant_anatomy + PO:0020031 + + May develop into the primary root (PO:0020127) and eventually the root system (PO:0025025) of an adult plant. Sometimes abortive. + radicle + + + + + + + + + + + + + + + A stalk (PO:0025066) of a vascular leaf (PO:0009025). + + http://www.langual.org/langual_thesaurus.asp?termid=C0304 + pec&#237olo (Spanish, exact) + 葉柄 (Japanese, exact) + plant_anatomy + PO:0020038 + + LanguaL definition: Leafstalk, the slender, usually cylindrical portion of a leaf, which supports the blade and is attached to the stem (Source: Webster's) + petiole + + + + + + + + + + + + + + + A root (PO:0009005) that develops directly from a seedling radicle (PO:0020127). + + PO:0020089 + PO_GIT:161 + ra&#237z primaria (Spanish, exact) + tap root (exact) + 一次根 (Japanese, exact) + plant_anatomy + PO:0020127 + + The first root of a plant. In dicots and gymnosperms it becomes the tap root, the central axis of a root system (PO:0025025). + primary root + + + + + + + + + + + + + + + A maximal portion of meristem tissue (PO:0009013) located at a shoot apex (PO:0000037) or root tip (PO:0000025). + + promeristem (broad) + PO_GIT:579 + AM (exact) + meristema apical (Spanish, exact) + 頂端分裂組織 (Japanese, exact) + plant_anatomy + primary meristem (related) + PO:0020144 + + apical meristem + + + + + + + + + + + + + + + + A shoot system meristem (PO:0006079) formed at the apex of the shoot axis (PO:0025029), including those originating from an axillary bud meristem (PO:0000232). + + promeristem (broad) + PO_GIT:472 + SAM (exact) + meristema apical del epiblasto (epiblastema) (Spanish, exact) + 茎頂分裂組織 (Japanese, exact) + plant_anatomy + primary shoot meristem (related) + PO:0020148 + + shoot apical meristem + + + + + + + + + + + + + + + + + + + + + + + + + + A cardinal part of multi-tissue plant structure (PO:0025498) that is a proper part of a plant organ (PO:0009008) and includes portions of plant tissue (PO:0009007) of at least two different types. + + rwalls + 2010-02-11T01:18:24Z + PO_GIT:52 + PO_GIT:60 + cardinal part of plant organ (exact) + parte de un &#243rgano cardinal (Spanish, exact) + 基本的な（主要な）器官部 (Japanese, exact) + plant_anatomy + PO:0025001 + + + Cardinal refers to the fact that these are biologically meaningful and not arbitrary parts. Examples include petiole (PO:0020038), lamina (PO:0025060), and leaflet (PO:0020049). See also collective organ part structure (PO:0025269), for plant structures composed of parts of multiple organs. + cardinal organ part + + + + + + + + + An axial plant organ (PO:0009008). + + rwalls + 2010-07-01T03:44:41Z + eje de la planta (Spanish, exact) + plant axes (exact, plural) + 植物軸（軸柱） (Japanese, exact) + plant_anatomy + PO:0025004 + + Includes roots and shoots. + plant axis + + + + + + + + + + + + + + + A collective plant structure (PO:0025497) that is a proper part of a whole plant (PO:0000003), and is composed of two or more adjacent plant organs (PO:0009008) and the associated portions of plant tissue (PO:0009007). + + rwalls + 2010-02-09T04:12:11Z + PO_GIT:63 + estructura vegetal colectiva de &#243rgano (Spanish, exact) + 集合植物器官構造 (Japanese, exact) + plant_anatomy + PO:0025007 + + Organs can be of the same type or different types. Examples include flower (PO:0009046), perianth (PO:0009058), and inflorescence (PO:0009049). See also collective organ part structure (PO:0025269), for plant structures composed of parts of multiple organs, but no complete plant organs. This was formerly named collective plant structure. + collective plant organ structure + + + + + + + + + A collective plant organ structure (PO:0025007) that consists of two or more phyllomes (PO:0006001) originating from the same node or from one or more adjacent nodes with compressed shoot internodes (PO:0005005). + + Laurel_Cooper + 2010-04-28T11:04:34Z + PO:0008033 + cycle (broad) + verticil (broad) + PO_GIT:90 + PO_GIT:99 + estructura colectiva del filoma (Spanish, exact) + 葉的器官が集まった構造 (Japanese, exact) + floral whorl (narrow) + whorl (narrow) + plant_anatomy + phyllome whorl (related) + PO:0025023 + + collective phyllome structure + + + + + + + + + + + + + + + A collective plant organ structure (PO:0025007) that produces root meristems (PO:0006085), the plant structures (PO:0009011) that arise from them and the parts thereof. + + rwalls + 2010-07-01T02:11:26Z + root (broad) + PO_GIT:136 + sistema de ra&#237z (Spanish, exact) + 根系 (Japanese, exact) + plant_anatomy + PO:0025025 + + Generally the below ground portion of a vascular plant. + root system + + + + + + + + + + + + + + + A plant axis (PO:0025004) that is part of a shoot system (PO:0009006). + + rwalls + 2010-07-01T03:46:35Z + caullome (exact) + eje del epiblasto (epiblastema) (Spanish, exact) + シュート軸 (Japanese, exact) + plant_anatomy + shoot (related) + PO:0025029 + + + + + + + Often bears leaves and branches. In vascular plants, has at least one node and one internode. + shoot axis + + + + + + + + + + A phyllome (PO:0006001) that is not associated with a reproductive structure. + + http://langual.org + rwalls + 2010-07-12T01:31:44Z + PO_GIT:274 + PO_GIT:301 + http://www.langual.org/langual_thesaurus.asp?termid=C0200 + hoja (Spanish, exact) + 葉 (Japanese, exact) + plant_anatomy + PO:0025034 + + LanguaL definition: The flat or fleshy expanded blade (lamina) including a small and insignificant leafstalk but excluding a large and fleshy leafstalk such as celery stalks or rhubarb stalks. + +LanguaL curation note: If the part indexed consists of a large leafstalk and a leaf blade, use *PLANT ABOVE SURFACE, EXCLUDING FRUIT OR SEED*. Compare *STEM, STALK (WITHOUT LEAVES)*. + leaf + + + + + + + + + A cardinal organ part (PO:0025001) that is elongated and sub-cylindrical to cylindrical and supports another cardinal organ part. + + Laurel_Cooper + 2009-12-18T10:09:17Z + PATO:0001873 + PATO:0002226 + PO_GIT:52 + PO_GIT:78 + tallo de alto orden (secundario, terciario, etc) (Spanish, exact) + 柄 (Japanese, exact) + plant_anatomy + stipe (related) + PO:0025066 + + Some stalks may be ridged or grooved. + stalk + + + + + + + + + + + + + + + A shoot system (PO:0009006) in the sporophytic phase that has as part at least one sporangium (PO:0025094). + + rwalls + 2010-09-17T09:49:10Z + sistema de brote reproductivo (Spanish, exact) + 生殖シュート 系、苗条系 (Japanese, exact) + plant_anatomy + PO:0025082 + + reproductive shoot system + + + + + + + + + + + + + + + + + + + + + + + + + + A plant structure (PO:0009011) that is part of an plant embryo (PO:0009009). + + rwalls + 2010-11-05T01:36:24Z + PO_GIT:245 + PO_GIT:339 + embryonic plant structure (exact) + estructura vegetal embri&#243nica (Spanish, exact) + 胚性植物構造 (Japanese, exact) + plant_anatomy + PO:0025099 + Includes plant structures that only occur in embryos (such as suspensor) as well as plant structures that are part of an embryo when a plant is in the embryonic phase (such as embryonic radicle). + embryo plant structure + + + + + + + + + A portion of meristem tissue (PO:0009013) that has as parts protoderm (PO:0006210) and sub-epidermal meristematic tissue and is committed to the development of a particular plant structure (PO:0009011). + + rwalls + 2010-11-15T09:10:22Z + PO_GIT:186 + portion of primordial tissue (exact) + portion of primordium tissue (exact) + primordia (exact, plural) + primordio (Spanish, exact) + 原基（可視的） (Japanese, exact) + plant_anatomy + PO:0025127 + A primordium appears as a protrusion and is the first distinct form of a plant organ (PO:0009008), cardinal organ part (PO:0025001), or collective plant organ structure (PO:0025007). The transition from a primordium to the plant structure it develops into is marked by the development of non-meristematic cells, although meristematic cells may be present after the transition. + primordium + + + + + + + + + + + + + + + + + + + + + A primordium (PO:0025127) that develops from a phyllome anlagen (PO:0025430) and is part of a shoot apex (PO:0000037) and is committed to the development of a phyllome (PO:0006001). + + rwalls + 2010-11-15T09:27:11Z + PO_GIT:466 + phyllome primordia (exact, plural) + portion of phyllome primordium tissue (exact) + primordio del filoma (Spanish, exact) + フィロム原基（可視的） (Japanese, exact) + plant_anatomy + PO:0025128 + The transition from phyllome primordium to phyllome occurs when the first non-meristematic tissue develops begins to develop. + phyllome primordium + + + + + + + + + An anatomical entity that is or was part of a plant. + + rwalls + 2010-11-15T11:41:38Z + PO_GIT:224 + entidad anat&#243mica vegetal (Spanish, exact) + 植物 解剖学（形態）的実体 (Japanese, exact) + plant_anatomy + PO:0025131 + Includes both material entities such as plant structures and immaterial entities such as plant anatomical spaces. CARO:0000000 'anatomical entity' is defined as: A part of a cellular organism that is either an immaterial entity or a material entity with granularity aboove the level of a protein complex. Or, a substance produced by a cellular organism with granularity above the level of a protein complex. Refers to BFO:0000004 'independent continuant'. + plant anatomical entity + + + + + + + + + A shoot apex that has as part a reproductive shoot apical meristem. + + rwalls + 2010-12-20T08:47:03Z + &#225pice reproductivo del epiblasto (epiblastema) (Spanish, exact) + 生殖シュート頂、茎頂 (Japanese, exact) + plant_anatomy + PO:0025222 + reproductive shoot apex + + + + + + + + + + + + + + + A shoot apex PO:0000037) that has as part a vegetative shoot apical meristem (PO:0008016). + + rwalls + 2010-12-20T08:47:03Z + PO_GIT:234 + &#225pice vegetativo del epiblasto (epiblastema) (Spanish, exact) + 栄養シュート頂、栄養枝頂 (Japanese, exact) + plant_anatomy + PO:0025223 + vegetative shoot apex + + + + + + + + + + + + + + + + + + + + + A portion of plant tissue (PO:0009007) that is part of a plant embryo (PO:0009009). + + rwalls + 2010-12-20T12:27:10Z + portion of embryo tissue (broad) + PO_GIT:338 + portion of embryonic plant tissue (exact) + tejido embri&#243nico vegetal (Spanish, exact) + 植物胚性組織 の一部 (Japanese, exact) + plant_anatomy + PO:0025233 + This class is for tissues that only occur as part of an embryo. + portion of embryo plant tissue + + + + + + + + + + A radicle (PO:0020031) that is part of a plant embryo (PO:0009009). + + rwalls + 2011-04-25T10:41:14Z + PO_GIT:344 + embryonic radicle (exact) + rad&#237cula del embri&#243n (Spanish, exact) + 胚幼根 (Japanese, exact) + plant_anatomy + PO:0025296 + + May eventually develop into the root system (PO:0025025) of an adult plant. Sometimes is abortive. + plant embryo radicle + + + + + + + + + + + + + + + A radicle (PO:0020031) that is part of a whole plant (PO:0000003) in the seedling development stage (PO:0007131). + + rwalls + 2011-04-25T10:41:48Z + PO_GIT:344 + rad&#237cula de la pl&#225ntula (Spanish, exact) + 実生幼根 (Japanese, exact) + plant_anatomy + PO:0025297 + Develops from an embryo radicle (PO:0025296). May develop into the root system (PO:0025025) of an adult plant. Sometimes is abortive. + seedling radicle + + + + + + + + + A maximal whole plant development stage. + + rwalls + 2011-10-19T10:54:37Z + PO_GIT:230 + vida de la planta entera (Spanish, exact) + 植物体の一生 (Japanese, exact) + plant_structure_development_stage + PO:0025337 + There are only two types of life of whole plant. Every life of a whole plant is either a maximal gametophyte stage or a maximal sporophyte stage. + life of whole plant stage + + + + + + + + + + + + + + + A plant structure development stage (PO:0009012) that has as primary participant a collective plant structure (PO:0025497). + + rwalls + 2011-10-19T11:12:49Z + PO_GIT:391 + etapa de desarrollo de una estructura colectiva de la planta (Spanish, exact) + 集合的植物構造の発生過程 (Japanese, exact) + plant_structure_development_stage + PO:0025338 + Includes flower development stage (PO:0007615), corolla development stage (PO:0007604), and inflorescence development stage (PO:0001083). + collective plant organ structure development stage + + + + + + + + + A short, enlarged shoot system (PO:0009006) that has as parts a short stem (PO:0009047) in which the shoot internodes (PO:0005005) do not elongate, and one or more buds (PO:0000055) enclosed by fleshy leaves (PO:0009025) or leaf bases (PO:0020040). + + rwalls + 2011-11-16T03:39:15Z + diaspore (broad) + PO_GIT:173 + bulbo (Spanish, exact) + 球根、鱗茎 (Japanese, exact) + bulblet (narrow) + plant_anatomy + PO:0025356 + May serve as a storage and/or perennating organ. Usually underground. A bulb differs from a corm (PO:0025355) by having fleshy leaves or leaf bases. The outer leaves of a bulb are often dry and membranous, rather than fleshy. May bear adventitious roots. Examples include Alium and Tulipa. Not the same structure as a bulbil. + bulb + + + + + + + + + + + + + + + + + + + + + + + + + + A plant organ (PO:0009008) that is part of a flower (PO:0009046). + + rwalls + 2012-01-19T11:44:36Z + PO_GIT:423 + &#243rgano floral (Spanish, exact) + flower organ (exact) + 花器官 (Japanese, exact) + plant_anatomy + PO:0025395 + Includes phyllomes such as anthers and petals, as well as shoot axes such as androphores and gynophores. + floral organ + + + + + + + + + + + + + + + A portion of meristem tissue (PO:0009013) that is part of a peripheral zone (PO:0000225) of a shoot apical meristem (PO:0020148) and will give rise to a phyllome primordium (PO:0025128). + + Laurel_Cooper + 2012-02-07T08:20:10Z + phyllome meristem (broad) + PO_GIT:427 + フィロム原基 (Japanese, exact) + plant_anatomy + PO:0025430 + The phyllome anlagen is only detectable by gene expression, not morphology. + phyllome anlagen + + + + + + + + + + + + + + + A phyllome anlagen (PO:0025430) that will give rise to a vascular leaf primordium (PO:0000017) and is part of a peripheral zone (PO:0000225) of a shoot apical meristem (PO:0020148). + + Laurel_Cooper + 2012-02-07T08:40:37Z + leaf meristem (broad) + PO_GIT:407 + 維管束系葉原基 (Japanese, exact) + plant_anatomy + PO:0025431 + This is the region where you have the maximum concentration of auxin in the SAM (at least in a few species that have been studied). + vascular leaf anlagen + + + + + + + + + A portion of meristem tissue (PO:0009013) that is committed to the development of a root primordium (PO:0005029). + + Laurel_Cooper + 2012-02-08T01:00:56Z + PO_GIT:427 + precursor de ra&#237 (Spanish, exact) + 根原基 (Japanese, exact) + plant_anatomy + PO:0025433 + Only detectable by gene expression, not morphology. May arise in a pericycle (PO:0006203), as for lateral roots in most seed plants, an endodermis (PO:0000252), as for lateral roots in ferns, or from parenchyma cells (PO:0000074) that are part a shoot axis (PO:0025029), in the case of a basal root (PO:0025002) or shoot-borne root (PO:0000042). + root anlagen + + + + + + + + + + + + + + + A primordium (PO:0025127) that is committed to the development of a floral organ (PO:0025395) and is part of a reproductive shoot apex (PO:0025222). + + rwalls + 2012-04-26T03:57:09Z + PO_GIT:465 + floral structure primordia (exact, plural) + portion of floral structure primordium tissue (exact) + primordio de organo floral (Spanish, exact) + 花器官原基 (Japanese, exact) + plant_anatomy + PO:0025477 + + If annotating to a primordium of a floral structure, it is better to use the more specific term, such as petal primordium (PO:0000021) or anther primordium (PO:0006089). + floral organ primordium + + + + + + + + + A plant structure (PO:0009011) that has as parts two or more portions of plant tissue (PO:0009007) of at least two different types and which through specific morphogenetic processes forms a single structural unit demarcated by primarily bona-fide boundaries from other structural units of different types. + + Laurel_Cooper + 2012-06-11T14:57:00Z + PO_GIT:480 + estructura vegetal con m&#250ltiples tejidos (Spanish, exact) + 複数の組織からなる植物構造 (Japanese, exact) + plant_anatomy + PO:0025496 + Most multi-tissue plant structures have at least a small connection to other plant structures via a fiat boundary, such as where a leaf (PO:0025034) connects to a shoot axis (PO:0025029), a petal (PO:0009032) connects to a receptacle (PO:0009064), or a branch (PO:0025073) connects to a stem (PO:0009047). Refers to CARO:0000055 multi-tissue structure, def'n: Anatomical structure that has as parts two or more portions of tissue of at least two different types, and which through specific morphogenetic processes, form a single distinct structural unit demarcated by bona-fide boundries from other structural units of differnt types. + multi-tissue plant structure + + + + + + + + + A plant structure (PO:0009011) that is a proper part of a whole plant (PO:0000003) and includes two or more adjacent plant organs (PO:0009008) or adjacent cardinal organ parts (PO:0025001), along with any associated portions of plant tissue (PO:0009007). + + Laurel_Cooper + 2012-06-11T15:09:20Z + PO_GIT:479 + estructura vegetal colectiva (Spanish, exact) + 集合的植物構造 (Japanese, exact) + plant_anatomy + PO:0025497 + This is a parent term to describe both collective organ part structure (PO:0025269) (e.g. septum), as well as collective plant organ structure (PO:0025007) (which was formerly named collective plant structure), for example shoot system (PO:0009006). + collective plant structure + + + + + + + + + + + + + + + A plant structure (PO:0009011) that is a proper part of a multi-tissue plant structure (PO:0025496) and includes portions of plant tissues (PO:0009007) of at least two different types. + + Laurel_Cooper + 2012-06-11T15:28:44Z + PO_GIT:485 + parte cardinal de estructura vegetal con m&#250ltiples tejidos (Spanish, exact) + 複数の組織からなる植物構造の基本（主要）部分 (Japanese, exact) + plant_anatomy + PO:0025498 + Includes cardinal parts of plant organs (PO:0025001) as well as parts of other multi-tissue plant structures. Cardinal refers to the fact that these are biologically meaningful and not arbitrary parts. Most cardinal parts of multi-tissue plant structures have both fiat and bona-fide boundaries, including parts with large fiat boundaries, such as leaf base (PO:0020040) or fruit distal end (PO:0008001), and parts with primarily bona-fide boundaries, such as leaflet (PO:0020049). + cardinal part of multi-tissue plant structure + + + + + + + + + A plant axis (PO:0025004) that is radially enlarged. + + Laurel_Cooper + 2012-11-20T18:35:45Z + PO_GIT:127 + 塊茎 (Japanese, exact) + plant_anatomy + PO:0025522 + + Functions in storage of photosynthate metabolites. May develop from a branch (PO:0025073) or a root (PO:0009005). If you are annotating to tuber, you should pick the more specific child term: shoot axis tuber (PO:0004543) or tuberous root tuber (PO:0025476). + tuber + + + + + + + + + + + + + + + A collective plant organ structure development stage (PO:0025338) that begins with the onset of the plant organ development stage (PO:0025339) and ends with either gametophyte senescent stage (PO:0025343) or sporophyte senescent stage (PO:0007017) or death. + + Laurel_Cooper + 2012-12-13T18:21:19Z + PO_GIT:517 + plant_structure_development_stage + PO:0025527 + The shoot system (PO:0009006) develops fron the shoot apical meristem (PO:0020148) in the plant embryo (PO:0009009) in vascular plants. In lower plants the gametophore (PO:0030018) arises from a gametophore meristematic apical cell (PO:0030019) in the protonema (PO:0030003). + shoot system development stage + + + + + + + + + A shoot system development stage (PO:0025527) that has as primary participant a reproductive shoot system (PO:0025082). + + Laurel_Cooper + 2012-12-13T19:01:14Z + PO_GIT:517 + plant_structure_development_stage + PO:0025530 + reproductive shoot system development stage + + + + + + + + + A plant cell (PO:0009002) that is either part of a multicellular whole plant (PO:0000003) 'in vivo' or a unicellular organism 'in natura' (i.e. part of a natural environment). + + Laurel_Cooper + 2014-05-13T16:51:47Z + PO_GIT:586 + plant_anatomy + PO:0025606 + A native plant cell is one that is not grown or maintained in vitro, nor part of an in vitro plant structure (PO:0000004). + native plant cell + + + + + + + + + + + + + + + A whole plant development stage (PO:0007033) that has as primary participant a whole plant (PO:0000003) during the interval between fertilization (or apogamy) and death. + + rwalls + 2010-07-15T02:56:11Z + PO_GIT:139 + PO_GIT:68 + fase esporof&#237tica (Spanish, exact) + sporophytic development stage (exact) + sporophytic phase (exact) + sporphyte phase (exact) + 胞子体発生過程 (Japanese, exact) + plant_structure_development_stage + PO:0028002 + + A whole plant (PO:0000003) in the sporophyte development stage usually has twice the chromosome complement of a plant in the gametophytic phase, but may not in the case of apogamy. Examples of apogamy include both naturally occurring instances (such as sporophytes arising form haploid cells as in bryophytes or ferns) as well as in vitro instances (such as haploid embryo culture or in vitro fusion of non-gamete cells or protoplasts). During the sporophyte development stage, a plant may produce meiospores by meiosis. + sporophyte development stage + + + + + + + + + A fruit (PO:0009001) which develops from a carpel (PO:0009030) and at maturity comprises a fleshy exocarp (PO:0009085), fleshy mesocarp (PO:0009087), and a stony endocarp (PO:0009086). + + indehiscent fruit (broad) + PO_GIT:647 + drupa (exact, Spanish) + drupe (exact) + steinfrucht (exact, German) + stone fruit (exact) + whole pit fruit + plant_anatomy + PO:0030103 + May develop from an inferior or superior carpel (PO:0009030) and may contain one or more seeds (PO:0009010). Examples: Amborella trichopoda (basal angiosperm), coffee (Coffea canephora), Cornaceae (Davidia spp.), cashew (Anacardium occidentale), coconut (Cocos nucifera), and almond, peach and plum (Prunus spp.). + drupe fruit + + + + + + + + + A fruit (PO:0009001) which at maturity comprises a fleshy endocarp (PO:0009086), fleshy mesocarp (PO:0009087), and fleshy exocarp (PO:0009085). + + indehiscent fruit (broad) + PO_GIT:652 + bacca (exact) + baya (exact, Spanish) + beere (exact, German) + berry (exact) + pyrine (narrow) + plant_anatomy + PO:0030108 + Examples: pepper (Capsicum annuum), papaya (Carica papaya), avocado (Persea americana), may apple (Podophyllum peltatum), date palm (Phoenix dactylifera), tomato (Solanum lycopersicum), potato (Solanum tuberosum), chocolate (Theobroma cacao), blueberry (Vaccinium spp.), and grape (Vitis vinifera). + berry fruit + + + + + + + + + A berry fruit (PO:0030108) which develops from a superior gynoecium (PO:0009062) and at maturity comprises a thickened exocarp (PO:0009085), thickened mesocarp (PO:0009087), and endocarp (PO:0009086), and has as parts juice sacs (PO:0006013) on a carpel adaxial epidermis (PO:0025618). + + indehiscent fruit (broad) + panzerbeere (broad, German) + PO_GIT:652 + citrus fruit (exact) + hesperide (exact, German) + hesperidio (exact, Spanish) + hesperidium (exact) + plant_anatomy + PO:0030109 + A hesperidium fruit (PO:0030109) develops from a superior gynoecium (PO:0009062), and therefore is not surrounded by receptacle (PO:0009064) tissue. Examples: orange, grapefruit, lemon, and lime (Citrus spp.). + hesperidium fruit + + + + + + + + + + + + + + + + + + + + + + + + + + A berry fruit (PO:0030108) which develops from an inferior gynoecium (PO:0009062) and at maturity comprises a fleshy exocarp (PO:0009085), fleshy mesocarp (PO:0009087), and hardened endocarp (PO:0009086) and has as a part a fleshy hypanthium (PO:0009065) which is indistinct from the exocarp (PO:0009085). + + indehiscent fruit (broad) + PO_GIT:652 + apfelfrucht (exact, German) + kernfrucht (exact, German) + kernobst (exact, German) + pome (exact) + pomo (exact, Spanish) + plant_anatomy + PO:0030110 + A pome fruit (PO:0030110) is a specialized type of berry fruit (PO:0030108) which is encapsuled in persistent, accrescent receptacle (PO:0009064) and/or hypanthium (PO:0009065) tissue. Examples: Apple, crab apple, and pear (Malus spp. and Pyrus spp.) + pome fruit + + + + + + + + + A berry fruit (PO:0030108) which develops from an inferior carpel (PO:0009030) and at maturity comprises a fleshy exocarp (PO:0009085), fleshy mesocarp (PO:0009087), and fleshy endocarp (PO:0009086), and has as a part a hard receptacle (PO:0009064) which surrounds, and is indistinct from, the exocarp (PO:0009085). + + indehiscent fruit (broad) + panzerbeere (broad, German) (broad) + PO_GIT:652 + kürbisfrucht (exact, German) + pepo (exact) + pepónide (exact, Spanish) + plant_anatomy + PO:0030111 + A pepo fruit (PO:0030111) is specialized type of berry fruit (PO:0030108) which is encapsuled by persistent, accrescent receptacle (PO:0009064) tissue. The rind, or tough outer covering, of pepo fruits comprises receptical tissue and at least the exocarp (PO:0009085) layer of the pericarp (PO:0009084). Examples: pumpkin (Cucurbita pepo), cucumber (Cucumis sativus), and watermelon (Citrullus lanatus) and banana (Musa acuminata). + pepo fruit + + + + + + + + + + + + + + + Material anatomical entity in a gaseous, liquid, semisolid or solid state; produced by anatomical structures or derived from inhaled and ingested substances that have been modified by anatomical structures as they pass through the body. + organism substance + + + + + + + + + Anatomical structure that is an individual member of a species and consists of more than one cell. + + multi-cellular organism + multicellular organism + + + + + + + + + A specialized accessory gland of the skin of mammals that secretes milk. The gland is typically only developed in females, and regresses in males. + + glandula mammaria + lactiferous gland + mammary gland + + + + + + + + + + + + + + + + An emulsion of fat globules within a fluid that is secreted by the mammary gland during lactation. + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0235 + mammal milk + mammary gland milk + LanguaL curation note: See scope note for *MILK OR MILK COMPONENT*. for lowfat milk use *FAT PARTIALLY REMOVED*; for skim milk, use *FAT FULLY REMOVED* (both found in D3. TREATMENT APPLIED). + milk + + + + + + + + + Gonochoristic organism that can produce female gametes. + + female organism + + + + + + + + + + + + + + + + + + + A product of the somatic follicle cell epithelium and a structure that supports the egg in a hostile environment, minimizing water loss whilst allowing gas exchanges essential for embryonic respiration[GO]. + egg shell + + http://langual.org + + http://www.langual.org/langual_thesaurus.asp?termid=C0278 + egg shell + shell (egg) + LanguaL term definition: The covering of a bird or reptile egg. + eggshell + + + + + + + + + Liquid components of living organisms. includes fluids that are excreted or secreted from the body as well as body water that normally is not. + + fluid + body fluid + bodily fluid + + + + + + + + + A multicellular organism that existence_ends_with a post-juvenile adult stage and existence_starts_with a post-juvenile adult stage. + + adults + adult organism + + + + + + + + + + + + + + + + + + The yellow spheroidal mass of stored food that forms the inner portion of the egg of a bird or reptile and is surrounded by the white. + egg yolk + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0215 + egg yolk + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + egg (with shell) + The hard-shelled reproductive body produced by a bird (especially by the common domestic chicken) or a reptile; also: its contents used as food. + whole egg in shell + + http://langual.org + Note that this is cross referenced to both LanguaL "egg" as well as "whole egg in shell" + http://www.langual.org/langual_thesaurus.asp?termid=C0128 + http://www.langual.org/langual_thesaurus.asp?termid=C0274 + LanguaL curation note: The egg shell functions as a container. Therefore, the physical state of a raw egg in the shell is *LIQUID, HIGH VISCOSITY, WITH NO VISIBLE PARTICLES*. + shelled egg + + + + + + + + + + + + + + + + + + Albumen is the clear liquid contained within an egg and consists of water and proteins, among which are ovomucin and ovomucoid. It protects the egg yolk and provides additional nutrition for the growth of the embryo. + egg white, albumen + + http://langual.org + http://www.langual.org/langual_thesaurus.asp?termid=C0241 + egg white + egg white + albumen + + + + + + + + + + unit + + + + + + + + + + length unit + + + + + + + + + + mass unit + + + + + + + + + + base unit + + + + + + + + + + volume unit + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + tablespoon + tablespoons + + + + + + + + + + inch based unit + + + + + + + + + + quart based unit + + + + + + + + + + ounce based unit + + + + + + + + + + pound based unit + + + + + + + + + + teaspoon based unit + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + 1 + + + + + + + + + + + + + + + + + chopped + + + + + + + + + + + + + + + + + + + + + + + + + + 2 + + + + + + + + + + + + + + + + + chopped + + + + + + + + + + + + + + + + + + + + + + + + + + a + + + + + + + + + + + + + + + + + ground + + + + + + + + + + + + + + + + + + + + + + + + + + 1 + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + ½ + + + + + + + + + + + + + + + + + juice + + + + + + + + + + + + + + + + + + + + + + + + + + 1 + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + 3 + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + 1 + + + + + + + + + + + + + + + + + broth + + + + + + + + + + + + + + + + + + + + + + + + + + 1 + + + + + + + + + + + + + + + + + ground + + + + + + + + + + + + + + + + + + + + + + + + + + 1/4 + + + + + + + + + + + + + + + + + chopped + + + + + + + + + + + + + + + + + + + + + + + + + + 1/4 + + + + + + + + + + + + + + + + + diced + + + + + + + + + + + + + + + + + + + + + + + + + + 1 + + + + + + + + + + + + + + + + + paste + + + + + + + + + + + + + + + + + + + + + + + + + + 3 + + + + + + + + + + + + + + + + + chopped + + + + + + + + + + + + + + + + + + + + + + + + + + + cups + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + <not applicable> + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + half + + + + + + + + + + + + + + + + + in the pot + + + + + + + + + + + + + + + + + Puréed + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + Chopped + + + + + + + + + + + + + + + + + Chopped + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + Juice + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + chopped + + + + + + + + + + + + + + + + + paste + + + + + + + + + + + + + + + + + diced + + + + + + + + + + + + + + + + + chopped + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + tablespoons + + + + + + + + + + + + + + + + + hot, shimmering + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + 1 + + + + + + + + + + + + + + + + + chopped + + + + + + + + + + + + + + + + + + + + + + + + + + + + 2 + + + + + + + + + + + + + + + + + chopped + + + + + + + + + + + + + + + + + + + + + + + + + + + + a + + + + + + + + + + + + + + + + + ground + + + + + + + + + + + + + + + + + + + + + + + + + + + + 1 + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + ½ + + + + + + + + + + + + + + + + + juice + + + + + + + + + + + + + + + + + + + + + + + + + + + + 1 + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + 3 + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + 1 + + + + + + + + + + + + + + + + + broth + + + + + + + + + + + + + + + + + + + + + + + + + + + + 1 + + + + + + + + + + + + + + + + + ground + + + + + + + + + + + + + + + + + + + + + + + + + + + + 1/4 + + + + + + + + + + + + + + + + + chopped + + + + + + + + + + + + + + + + + + + + + + + + + + + + 1/4 + + + + + + + + + + + + + + + + + diced + + + + + + + + + + + + + + + + + + + + + + + + + + + + 1 + + + + + + + + + + + + + + + + + paste + + + + + + + + + + + + + + + + + + + + + + + + + + + + 3 + + + + + + + + + + + + + + + + + chopped + + + + + + + + + + + + + + + + + + + + + + + + + + + + + cups + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + <not applicable> + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + half + + + + + + + + + + + + + + + + + in the pot + + + + + + + + + + + + + + + + + Puréed + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + Chopped + + + + + + + + + + + + + + + + + Chopped + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + Juice + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + 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Any class lacking "ready_for_release" should be considered likely to change place in hierarchy, have its definition refined, or be obsoleted in the next release. Those classes deemed "ready_for_release" will also derived from a chain of ancestor classes that are also "ready_for_release." + ready for release + + + + + + + + + metadata incomplete + Class is being worked on; however, the metadata (including definition) are not complete or sufficiently clear to the branch editors. + metadata incomplete + + + + + + + + + uncurated + Nothing done yet beyond assigning a unique class ID and proposing a preferred term. + uncurated + + + + + + + + + pending final vetting + All definitions, placement in the asserted IS_A hierarchy and required minimal metadata are complete. The class is awaiting a final review by someone other than the term editor. + pending final vetting + + + + + + + + + to be replaced with external ontology term + Terms with this status should eventually replaced with a term from another ontology. + group:OBI + to be replaced with external ontology term + + + + + + + + + requires discussion + A term that is metadata complete, has been reviewed, and problems have been identified that require discussion before release. Such a term requires editor note(s) to identify the outstanding issues. + group:OBI + requires discussion + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + Breakfast + + + Brunch + + + Gluten-Free + + + Grilling + + + Main + + + Recipe + + + Seafood + + + Snacks + + + Stir-Fry + + + Vegetarian + + + Main Course + + + Main Dish + + + Main dish + + + Side Dish + + + + inch + + + + quart + quarts + + + + ounce + ounces + + + + pound + pounds + + + + teaspoon + teaspoons + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +