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1 | Ontology Id | label | parent | has input | has output | equivalency | definition | comment | cross reference | see also | synonym | exact synonym | narrow synonym | definition source | author | curation status | created | |||
2 | ID | AL rdfs:label@en | SC % SPLIT=| | SC 'has input' some % SPLIT=| | SC 'has output' some % SPLIT=| | EC % | AL IAO:0000115@en | AL rdfs:comment@en | A oboInOwl:hasDbXref SPLIT=| | A rdfs:seeAlso SPLIT=| | AL oboInOwl:hasSynonym@en | AL oboInOwl:hasExactSynonym@en | AL oboInOwl:hasNarrowSynonym@en | A IAO:0000119 | A IAO:0000117 SPLIT=| | A IAO:0000114 | A dc:date | |||
3 | BFO:0000015 | process | ||||||||||||||||||
4 | FOODON:00003374 | harvested food material | ||||||||||||||||||
5 | FOODON:00003402 | pre-harvest food material | ||||||||||||||||||
6 | FOODON:00001868 | food filling product | ||||||||||||||||||
7 | FOODON:00002403 | food material | ||||||||||||||||||
8 | FOODON:03411345 | yeast | ||||||||||||||||||
9 | ||||||||||||||||||||
10 | ||||||||||||||||||||
11 | FOODON:00002451 | food transformation process | process | food material | A process involving the physical transformation of a food source or food product into some derived organic material or food product | Damion Dooley | requires discussion | |||||||||||||
12 | FOODON:00000071 | food cutting process | physical/chemical modification process | A process of cutting food into smaller pieces, chunks or slices. | Damion Dooley | |||||||||||||||
13 | FOODON:00001304 | food fermentation | food preservation process | microbial/enzymatic modification process | food (fermented) | A fermentation process in which either carbohydrates, proteins or fats are modified through microbial, enzymatic and/or other biological process. | Damion Dooley | ||||||||||||||
14 | FOODON:00002404 | meat roasting | food baking | Roasting is a baking process when the food being baked is meats | Damion Dooley | |||||||||||||||
15 | FOODON:00002409 | food physical forming process | physical/chemical modification process | Modification through physical treatment to affect the shape quality of a food product. | Damion Dooley | |||||||||||||||
16 | FOODON:00002414 | food solvent extraction process | physical/chemical modification process | Extraction of substance(s) from a food source using a solvent such as alcohol, hexane, or ethanol. | Damion Dooley | |||||||||||||||
17 | FOODON:00002415 | food milling process | food physical forming process | food (milled) | The process of milling grain into flour, usually performed by a grist mill, corn mill or flour mill. | Damion Dooley | ||||||||||||||
18 | FOODON:00002416 | food canning process | physical/chemical modification process | food (canned) | Damion Dooley | |||||||||||||||
19 | FOODON:00002419 | food evaporation process | physical/chemical modification process | A food evaporation process is the process of removing water from a food. | Damion Dooley | |||||||||||||||
20 | FOODON:00002462 | pan frying | cooking in small amount of fat or oil | food (fried) | A form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan. A pan fry takes place at lower heat than does a sauté. | Damion Dooley | ||||||||||||||
21 | FOODON:00002648 | food scalding | food cooking | A method of precooking food where a liquid is heated to just below the boiling point. Often used to retard the spoiling of milk. | scalding | Damion Dooley | ||||||||||||||
22 | FOODON:00002707 | food cleaning process | physical/chemical modification process | food (cleaned) | The process of cleaning food to separate other environmental materials or body substances. | Damion Dooley | ||||||||||||||
23 | FOODON:00002721 | food dehulling process | component separation process | food (hulled) | Dehulling is the process of removing the hulls (or chaff) from beans and other seeds. | Damion Dooley | ||||||||||||||
24 | FOODON:00002722 | corn husking process | component separation process | corn on-the-cob (whole, raw) | Husking of corn is the process of removing its outer layers, leaving only the cob or seed rack of the corn | husking | Damion Dooley | |||||||||||||
25 | FOODON:00002732 | food seasoning process | food component addition process | food (seasoned) | A process of applying a seasoning mixture to a given food. | seasoning | Damion Dooley | |||||||||||||
26 | FOODON:00002740 | food packaging process | food transformation process | food (packaged) | A process that applies packaging material to a food product for preservation, shipping and/or presentation purposes. | Damion Dooley | ||||||||||||||
27 | FOODON:00002814 | ikajime | food treatment process | Ikejime is a method of slaughtering fish to maintain the quality of its meat. The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain, usually located slightly behind and above the eye, thereby causing immediate brain death. | When spiked correctly, the fish fins flare and the fish relaxes, immediately ceasing all motion. Destroying the brain and the spinal cord of the fish will prevent reflex action from happening; such muscle movements would otherwise consume adenosine triphosphate (ATP) in the muscle, and as a result produce lactic acid and ammonia, making the fish sour, soggy and less tasteful. Furthermore, the blood contained in the fish flesh retracts to the gut cavity, which produces a better coloured and flavoured fillet, and prolongs shelf life. [Wikipedia] | Ikijime|活き締め|活け締め | https://en.wikipedia.org/wiki/Ikejime | Damion Dooley | ||||||||||||
28 | FOODON:00003203 | food harvesting | food transformation process | pre-harvest food material | harvested food material | A process which takes in some food material from an individual or community of plant or animal organisms in a given context and time, and outputs a precursor or consumable food product. This may include a part of an organism or the whole, and may involve killing the organism. | This includes harvesting from plants, hunting a deer, or milking process of a cow. The food is derived from part or whole of a single organism species (with perhaps a few exceptions, such as lichen). | |||||||||||||
29 | FOODON:00003215 | winterization of oil | component separation process | Winterization of oil is a process that uses a solvent and cold temperatures to separate lipids and other desired oil compounds from waxes. Winterization is a type of fractionation, the general process of separating the triglycerides found in fats and oils, using the difference in their melting points, solubility, and volatility. | fractionate crystallization | |||||||||||||||
30 | FOODON:00003307 | shell removal process | component separation process | A process which separates a culinary nut's shell from its meat, leaving the meat part more or less intact. | shelling|shelling process | |||||||||||||||
31 | FOODON:03000001 | food peeling process | physical/chemical modification process | food (peeled) | "peeling" is the process of removing the outer covering, layer or skin from a fruit, vegetable, or plant or animal (such as a shrimp). | Damion Dooley | ||||||||||||||
32 | FOODON:03450002 | food cooking | food transformation process | food (cooked) | http://www.langual.org/langual_thesaurus.asp?termid=G0002 | |||||||||||||||
33 | FOODON:03450004 | cooking by dry heat | 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. | LanguaL | http://www.langual.org/langual_thesaurus.asp?termid=G0004 | dry cooked | |||||||||||||
34 | FOODON:03450005 | food baking | cooking by dry heat | food (baked) | Cooked without moisture, covered or uncovered, in an oven. | http://www.langual.org/langual_thesaurus.asp?termid=G0005 | roasting | Damion Dooley | ||||||||||||
35 | FOODON:03450006 | broiling or grilling | cooking by dry heat | Cooked without moisture under or over intense direct heat. | http://www.langual.org/langual_thesaurus.asp?termid=G0006 | barbecuing|broiling|grilling | ||||||||||||||
36 | FOODON:03450007 | charcoal broiling | broiling or grilling | Cooked without moisture over direct heat from a charcoal fire. | http://www.langual.org/langual_thesaurus.asp?termid=G0007 | |||||||||||||||
37 | FOODON:03450008 | griddle cooking | cooking by dry heat | Cooking on a flat surface at medium heat with only a sufficient amount of fat used to prevent sticking. | http://www.langual.org/langual_thesaurus.asp?termid=G0008 | |||||||||||||||
38 | FOODON:03450009 | cooked by popping | cooking by dry heat | Cooking by agitating the food over a dry, high heat source, resulting in exploding. | http://www.langual.org/langual_thesaurus.asp?termid=G0009 | |||||||||||||||
39 | FOODON:03450010 | food toasting | cooking by dry heat | food (toasted) | Cooking with direct heat until the surface of the food is browned, usually associated with bread or sandwiches. | http://www.langual.org/langual_thesaurus.asp?termid=G0010 | ||||||||||||||
40 | FOODON:03450011 | cooking by microwave | food cooking | Cooking in a microwave oven. | http://www.langual.org/langual_thesaurus.asp?termid=G0011 | |||||||||||||||
41 | FOODON:03450012 | cooking by moist heat | food cooking | Cooking in varying amounts of water, water-based liquid or steam. | LanguaL curation note: If the food absorbs a significant amount of water, also used *REHYDRATED* or *WATER ADDED*. | http://www.langual.org/langual_thesaurus.asp?termid=G0012 | ||||||||||||||
42 | FOODON:03450013 | cooking in water or water-based liquid | cooking by moist heat | A process of cooking by moist heat which is effected by hot water or water-based liquid in a container. | http://www.langual.org/langual_thesaurus.asp?termid=G0013 | |||||||||||||||
43 | FOODON:03450014 | boiling in container | cooking in water or water-based liquid | food (boiled) | A cooking in water or water-based liquid process in which the liquid is boiling. | Water at standard atmospheric pressure (in other words, at sea level) will boil at a temperature of 100 degrees C (212 degrees F). | http://www.langual.org/langual_thesaurus.asp?termid=G0014 | |||||||||||||
44 | FOODON:03450015 | boiling and then draining | boiling in container | Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking. | http://www.langual.org/langual_thesaurus.asp?termid=G0015 | |||||||||||||||
45 | FOODON:03450016 | boiling in large amount of liquid | boiling and then draining | Cooked in boiling water at 212 degrees F. Liquid to solid ratio is greater than 2:1. | http://www.langual.org/langual_thesaurus.asp?termid=G0016 | |||||||||||||||
46 | FOODON:03450017 | boiling in small amount of liquid | boiling and then draining | http://www.langual.org/langual_thesaurus.asp?termid=G0017 | ||||||||||||||||
47 | FOODON:03450018 | boiling without draining | boiling in container | Cooked in boiling water at 212 degrees F. The water incorporates itself into the product being cooked or is not discarded when cooking is through. | http://www.langual.org/langual_thesaurus.asp?termid=G0018 | |||||||||||||||
48 | FOODON:03450019 | cooking by braising | cooking in water or water-based liquid | Browned initially in fat and then tightly covered and cooked over low heat in a small amount of water. | http://www.langual.org/langual_thesaurus.asp?termid=G0019 | |||||||||||||||
49 | FOODON:03450020 | cooking by simmering | cooking in water or water-based liquid | Cooking in a moderate amount of liquid at just below the boiling point. | http://www.langual.org/langual_thesaurus.asp?termid=G0020 | poaching|stewing | ||||||||||||||
50 | FOODON:03450021 | cooking in steam | cooking by moist heat | food (steamed) | http://www.langual.org/langual_thesaurus.asp?termid=G0021 | |||||||||||||||
51 | FOODON:03450022 | steaming with pressure | cooking in steam | Cooked in a pressure cooker. | http://www.langual.org/langual_thesaurus.asp?termid=G0022 | pressure-cooked | ||||||||||||||
52 | FOODON:03450023 | steaming without pressure | cooking in steam | Cooked suspended above boiling water. | http://www.langual.org/langual_thesaurus.asp?termid=G0023 | |||||||||||||||
53 | FOODON:03450024 | cooking with fat or oil | food cooking | http://www.langual.org/langual_thesaurus.asp?termid=G0024 | frying | |||||||||||||||
54 | FOODON:03450025 | cooking with added fat or oil | cooking with fat or oil | Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process. | http://www.langual.org/langual_thesaurus.asp?termid=G0025 | oil roasted | ||||||||||||||
55 | FOODON:03450026 | cooking in small amount of fat or oil | cooking with added fat or oil | Cooked with sufficient fat or oil to coat and moisten the food being prepared, but not cooked in enough fat or oil to immerse the food. | Use *griddle cooking* when only enough fat or oil is used to prevent sticking. | http://www.langual.org/langual_thesaurus.asp?termid=G0026 | http://purl.obolibrary.org/obo/FOODON_03450008 | |||||||||||||
56 | FOODON:03450027 | sautéing | cooking in small amount of fat or oil | Cooking in a very small amount of very hot fat, turning and browning the food on all sides. | http://www.langual.org/langual_thesaurus.asp?termid=G0027 | sauteing | ||||||||||||||
57 | FOODON:03450028 | stir-frying | cooking in small amount of fat or oil | Cooked by frying foods quickly over high heat, stirring constantly. Only enough cooking oil is used to coat the bottom of the pan. | http://www.langual.org/langual_thesaurus.asp?termid=G0028 | |||||||||||||||
58 | FOODON:03450029 | deep-frying process | cooking with added fat or oil | food (deep-fried) | Cooked in hot fat or oil deep enough to immerse the food entirely. | http://www.langual.org/langual_thesaurus.asp?termid=G0029 | deep-frying | |||||||||||||
59 | FOODON:03450030 | cooking with inherent fat or oil | cooking with fat or oil | Cooked in fat or oil rendered from the food being prepared. | http://www.langual.org/langual_thesaurus.asp?termid=G0030 | |||||||||||||||
60 | FOODON:03450031 | cooking in container immersed in water or steam | cooking using heating container | LanguaL curation note: Used when the food is cooked in a closed container such as a pouch immersed in hot water or steam. | http://www.langual.org/langual_thesaurus.asp?termid=G0031 | |||||||||||||||
61 | FOODON:03450032 | cooking using heating container | food cooking | The method by which heat is transferred to the outside of the cooking container. The most frequently used method of placing the container on an open flame, a hot metal surface or into an oven are not indexed here. | http://www.langual.org/langual_thesaurus.asp?termid=G0032 | |||||||||||||||
62 | FOODON:03450033 | cooking in double boiler | cooking using heating container | Cooked in a container that is placed in another container filled with boiling water. | http://www.langual.org/langual_thesaurus.asp?termid=G0033 | http://purl.obolibrary.org/obo/FOODON_03450034 | cooked over boiling water|double boiler cooked | |||||||||||||
63 | FOODON:03450034 | cooking in water bath | cooking using heating container | Cooking in a container that is placed in another container filled with water kept near the boiling point. | http://www.langual.org/langual_thesaurus.asp?termid=G0034 | http://purl.obolibrary.org/obo/FOODON_03450033 | bain-marie cooked | |||||||||||||
64 | FOODON:03450035 | shallow frying process | cooking with added fat or oil | A chinese cooking technique similar to sauteing in which thick slices or chunks of floured or battered ingredients are slow seared over moderate to low heat. | http://www.langual.org/langual_thesaurus.asp?termid=G0035 | shallow frying | Kuo, The key to chinese cooking, Knopf, 1977, p.87 | |||||||||||||
65 | FOODON:03450036 | steeping | cooking in water or water-based liquid | Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature. | http://www.langual.org/langual_thesaurus.asp?termid=G0036 | |||||||||||||||
66 | FOODON:03450037 | food reheating | food cooking | A process to bring an already fully cooked product to serving temperature. | LanguaL curation note: Do not use for a process that completes the cooking of a partially cooked food. | http://www.langual.org/langual_thesaurus.asp?termid=G0037 | ||||||||||||||
67 | FOODON:03450038 | food reheating by microwave | food reheating | http://www.langual.org/langual_thesaurus.asp?termid=G0038 | ||||||||||||||||
68 | FOODON:03450039 | food reheating by dry heat | food reheating | http://www.langual.org/langual_thesaurus.asp?termid=G0039 | ||||||||||||||||
69 | FOODON:03450040 | food reheating by boil-in-bag | food reheating | http://www.langual.org/langual_thesaurus.asp?termid=G0040 | ||||||||||||||||
70 | FOODON:03450041 | food reheating in pan or cooking utensil | food reheating | http://www.langual.org/langual_thesaurus.asp?termid=G0041 | ||||||||||||||||
71 | FOODON:03450043 | double steaming | boiling in container | A Chinese cooking technique to prepare delicate food such as bird nests, shark fins, etc. The food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. | This technique ensures there is no loss of liquid or moisture (its essences) from the food being cooked, hence it is often used with expensive ingredients like Chinese herbal medicines. [Wikipedia] | http://www.langual.org/langual_thesaurus.asp?termid=G0043 | double boiling | https://en.wikipedia.org/wiki/Double_steaming | ||||||||||||
72 | FOODON:03450044 | rotisserie roasting | broiling or grilling | Rotisserie is a style of roasting where meat is skewered on a spit and revolves over a flame or other heat source. | The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired. [Wikipedia] | http://www.langual.org/langual_thesaurus.asp?termid=G0044 | ||||||||||||||
73 | FOODON:03450045 | searing | broiling or grilling | Searing (or pan searing) is a technique used in grilling, roasting, braising, sautéing, etc. that cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a brownish crust forms by Maillard reaction and denaturation of proteins. | A similar technique, browning, is typically used to sear or brown all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown crust, the meat surface must exceed 300 °F (150 °C), so searing requires the meat surface be free of water, which boils at around 212 °F (100 °C). | http://www.langual.org/langual_thesaurus.asp?termid=G0045 | ||||||||||||||
74 | FOODON:03450046 | blind baking | food baking | LanguaL curation note: Use when a pie crust or other pastry is baked without the filling. | http://www.langual.org/langual_thesaurus.asp?termid=G0046 | |||||||||||||||
75 | FOODON:03450047 | pressure frying process | cooking with added fat or oil | LanguaL curation note: Use when e.g. meat and cooking oil are brought to high temperatures while pressure is held high enough that the water within is prevented from boiling off. | http://www.langual.org/langual_thesaurus.asp?termid=G0047 | pressure frying | ||||||||||||||
76 | FOODON:03460101 | lactic acid fermentation | carbohydrate fermentation | http://www.langual.org/langual_thesaurus.asp?termid=H0101 | cultured|pickled by fermentation | |||||||||||||||
77 | FOODON:03460102 | proteolytic fermentation | single component food fermentation | http://www.langual.org/langual_thesaurus.asp?termid=H0102 | ||||||||||||||||
78 | FOODON:03460103 | component substitution process | food treatment process | LanguaL curation note: Use the appropriate narrower term for a food product that was prepared from a natural food product by removing an endogeneous component and adding a component of the same class. Index the specific component added under *INGREDIENT ADDED*, regardless of its level. | http://www.langual.org/langual_thesaurus.asp?termid=H0103 | |||||||||||||||
79 | FOODON:03460106 | food noncertified color addition process | food color addition process | LanguaL curation note: Used when a color is added that is exempt from certification and considered safe for use. | http://www.langual.org/langual_thesaurus.asp?termid=H0106 | |||||||||||||||
80 | FOODON:03460107 | lactic acid-other agent fermentation | multi-component food fermentation | http://www.langual.org/langual_thesaurus.asp?termid=H0107 | ||||||||||||||||
81 | FOODON:03460109 | artificial carbonation process | carbonation process | LanguaL curation note: Used when carbon dioxide has been added to a food product at any level. Damion Dooley's note: converted to a process | http://www.langual.org/langual_thesaurus.asp?termid=H0109 | |||||||||||||||
82 | FOODON:03460111 | food treatment process | food transformation process | 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. | LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. | http://www.langual.org/langual_thesaurus.asp?termid=H0111 | ||||||||||||||
83 | FOODON:03460112 | water removal to reconstitution ratio 3 plus 1 or higher | water removal process | http://www.langual.org/langual_thesaurus.asp?termid=H0112 | concentrated, 40 degrees brix or higher | |||||||||||||||
84 | FOODON:03460113 | water removal to reconstitution ratio 2 plus 1 | water removal process | http://www.langual.org/langual_thesaurus.asp?termid=H0113 | concentrated, 20-40 degrees brix | |||||||||||||||
85 | FOODON:03460114 | water removal to reconstitution ratio 1 plus 1 | water removal process | http://www.langual.org/langual_thesaurus.asp?termid=H0114 | condensed | |||||||||||||||
86 | FOODON:03460119 | microbial/enzymatic modification process | food modification process | A food modification process by microbial or enzymatic action which results in molecular changes in any food component. | 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*. | http://www.langual.org/langual_thesaurus.asp?termid=H0119 | fermented, unspecified | |||||||||||||
87 | FOODON:03460121 | food irradiation process | physical/chemical modification process | A physical/chemical modification process in which a food product or component is irradiated for any purpose. | http://www.langual.org/langual_thesaurus.asp?termid=H0121 | picowaved | ||||||||||||||
88 | FOODON:03460123 | alcohol-acetic acid fermentation | carbohydrate fermentation | http://www.langual.org/langual_thesaurus.asp?termid=H0123 | ||||||||||||||||
89 | FOODON:03460127 | lipolytic fermentation | single component food fermentation | http://www.langual.org/langual_thesaurus.asp?termid=H0127 | ||||||||||||||||
90 | FOODON:03460128 | multi-component food fermentation | food fermentation | A food fermentation process in which significant amounts of two or more components (i.e. carbohydrate and protein, carbohydrate and fat, protein and fat, or all three) are modified through microbial processes. Enzymatic or other biological processes may also be involved. | http://www.langual.org/langual_thesaurus.asp?termid=H0128 | ripened (cured) | ||||||||||||||
91 | FOODON:03460130 | physical/chemical modification process | food 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 | |||||||||||||||
92 | FOODON:03460133 | food certified color addition process | food color addition process | A food color addition process in which color that must be certified by batch as safe to use is added at any level. | http://www.langual.org/langual_thesaurus.asp?termid=H0133 | |||||||||||||||
93 | FOODON:03460134 | protein removal process | component separation process | http://www.langual.org/langual_thesaurus.asp?termid=H0134 | ||||||||||||||||
94 | FOODON:03460135 | alkaloid or purine removal process | component separation process | http://www.langual.org/langual_thesaurus.asp?termid=H0135 | dealkaloidized|purine removed | |||||||||||||||
95 | FOODON:03460137 | demineralizing process | component separation process | LanguaL curation note: Used when one or more naturally present minerals have been fully or partially removed. | http://www.langual.org/langual_thesaurus.asp?termid=H0137 | calcium removed|minerals removed | ||||||||||||||
96 | FOODON:03460138 | water removal process | component separation process | LanguaL curation note: Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated. | http://www.langual.org/langual_thesaurus.asp?termid=H0138 | |||||||||||||||
97 | FOODON:03460140 | decaffeination process | alkaloid or purine removal process | http://www.langual.org/langual_thesaurus.asp?termid=H0140 | ||||||||||||||||
98 | FOODON:03460141 | food modification process | food treatment process | 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. | http://www.langual.org/langual_thesaurus.asp?termid=H0141 | |||||||||||||||
99 | FOODON:03460148 | water addition process | food component addition process|water addition or removal process | LanguaL curation note: Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*. | http://www.langual.org/langual_thesaurus.asp?termid=H0148 | diluted | ||||||||||||||
100 | FOODON:03460150 | food color addition process | food component addition process | LanguaL curation note: Used when a color substance is added to a food at any level. | http://www.langual.org/langual_thesaurus.asp?termid=H0150 |