1 | Labels | Synonyms | Source Details | Annotations / Notes | |||||||||||||||||||||||||||
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2 | Concept | Context | Preferred Label | Alternate Label | Abbreviation | Synonym | Synonym Context | Identifier | Definition (text) | Concept Source | Preferred Label Source | Alternate Label Source | Definition Source (isDefinedBy) | Definition Adapted from Source | Scope Note | Explanatory Note | Usage Note | Example | Dependencies | Parent Concept | Equivalent Concept | Concept/Definition Usage (Literature) | References | ||||||||
3 | all purpose flour | Ingredient | all purpose flour | a product consisting of finely milled wheat | “Flour,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/flour. [Accessed: 13-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
4 | almond | Ingredient | almond | the nutlike kernel of the fruit of either of two trees, Prunus dulcis (sweet almond) or P. dulcis amara (bitter almond), which grow in warm temperate regions | Dictionary.com, “almond.” [Online]. Available: https://www.dictionary.com/browse/almond. [Accessed Oct. 20, 2018] | used as an ingredient | |||||||||||||||||||||||||
5 | almond biscotti | Recipe | almond biscotti | a hard italian bread made from almonds | Allrecipes.com, “Chef John's Almond Biscotti,” 2010. [Online]. Available: https://www.allrecipes.com/recipe/260575/chef-johns-almond-biscotti/?internalSource=hub%20recipe&referringContentType=Search. [Accessed Nov.9, 2018] | recipe | |||||||||||||||||||||||||
6 | almond flour | Ingredient | almond flour | a flour made from almonds | Wikipedia, “Almond meal." [Online]. Available:https://en.wikipedia.org/wiki/Almond_meal. [Accessed: Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
7 | almond meal | Ingredient | almond meal | an ingredient made from ground up almonds | Wikipedia, “Almond meal." [Online]. Available:https://en.wikipedia.org/wiki/Almond_meal. [Accessed: Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
8 | amphibian and reptile | food product type class | amphibian and reptile | living things that are cold-blooded and have backbones | SoftSchool.com, "Amphibians vs. Reptiles." [Online]. Available: http://www.softschools.com/difference/amphibians_vs_reptiles/42/. [Accessed Nov.16, 2018] | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400657. [Accessed Nov. 14, 2018]. | used for ingredient classification | ||||||||||||||||||||||||
9 | animal fat, processed | food product type class | animal fat, processed | The processed animal fats include rendered or extracted (possibly refined and/or clarified) fats from land and aquatic mammals and poultry and fats and oils derived from fishes. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400772. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
10 | appetizer | Course | appetizer | a food or drink that stimulates the appetite and is usually served before a meal | “Appetizer,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/appetizer. [Accessed: 1-Nov-2018] | used as a course | |||||||||||||||||||||||||
11 | apple cider vinegar | Ingredient | apple cider vinegar | a vinegar made from fermented apple juice | Wikipedia, “Apple cider vinegar." [Online]. Available: https://en.wikipedia.org/wiki/Apple_cider_vinegar. [Accessed: Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
12 | aquatic animal product | food product type class | aquatic animal product | Type 08 - Aquatic animal products Aquatic animal products are derived from the edible parts of various aquatic animals, usually wild, harvested for food. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400656. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
13 | assorted tropical and sub-tropical fruit - edible peel | food product type class | assorted tropical and sub-tropical fruit - edible peel | The assorted tropical and sub-tropical fruits - edible peel are derived from the immature or mature fruits of a large variety of perennial plants, usually shrubs or trees. The fruits are fully exposed to pesticides during the growing season (period of fruit development). The whole fruit may be consumed in a succulent or processed form. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400672. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
14 | assorted tropical and sub-tropical fruit - inedible peel | food product type class | assorted tropical and sub-tropical fruit - inedible peel | The assorted tropical and sub-tropical fruits - inedible peel are derived from the immature or mature fruits of a large variety of perennial plants, usually shrubs or trees. Fruits are fully exposed to pesticides applied during the growing season (period of fruit development) but the edible portion is protected by skin, peel or husk. The edible part of the fruits may be consumed in a fresh or processed form. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400673. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
15 | bacon | Ingredient | bacon | the back and sides of the hog, salted and dried or smoked, usually sliced thin and fried for food | Dictionary.com, “bacon.” [Online]. Available: https://www.dictionary.com/browse/bacon. [Accessed Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
16 | baked chicken tender | Recipe | chicken tenders | chicken dish involving a flap of chicken meat found on, and easily detached from, the breast which is ooked by dry heat in an oven | Wiktionary, “chicken tender,” Dec. 2017. [Online]. Available: https://en.wiktionary.org/wiki/chicken_tender. [Accessed Oct. 18, 2018] English Oxford Living Dictionaries, “baked,” 2018. [Online]. Available: https://en.oxforddictionaries.com/definition/baked. [Accessed Oct. 18, 2018] | recipe | A portion of chicken | ||||||||||||||||||||||||
17 | baker's yeast | Ingredient | baker's yeast | the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol | Wikipedia, “Baker's yeast." [Online]. Available: https://en.wikipedia.org/wiki/Baker%27s_yeast. [Accessed: Nov. 22, 2018] | used as an ingredient | |||||||||||||||||||||||||
18 | baking soda | Ingredient | baking soda | a white crystalline compound, NaHCO3, chemically known as sodium bicarbonate, that is used especially in beverages and as a leavening agent to make baked goods | “baking soda ,” the free dictionary. [Online]. Available: https://www.thefreedictionary.com/baking+soda [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
19 | baking powder | Ingredient | baking powder | a powder used as a leavening agent in making baked goods (such as quick breads) that typically consists of sodium bicarbonate, an acidic substance (such as cream of tartar), and starch or flour | “Baking powder,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/baking%20powder. [Accessed: 1-Nov-2018] | used as an ingredient | |||||||||||||||||||||||||
20 | balsamic vinegar | Ingredient | balsamic vinegar | an aged Italian vinegar made from the must of white grapes
| “Balsamic vinegar,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/balsamic%20vinegar. [Accessed: 1-Nov-2018] | used as an ingredient | |||||||||||||||||||||||||
21 | banana | Ingredient | banana | an elongated usually tapering tropical fruit with soft pulpy flesh enclosed in a soft usually yellow rind | “Banana ,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/banana. [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
22 | banana blueberry almond flour muffin | Recipe | banana blueberry almond flour muffin | a banana blueberry muffin made with almond flour | Allrecipes.com, “Banana Blueberry Almond Flour Muffins ,” 2010. [Online]. Available: https://www.allrecipes.com/recipe/238012/banana-blueberry-almond-flour-muffins-gluten-free/?internalSource=hub%20recipe&referringContentType=Search. [Accessed Nov.9, 2018] | recipe | |||||||||||||||||||||||||
23 | banana bread | Recipe | banana bread | a type of bread made from mashed bananas | Wikipedia, “Banana bread,” Oct. 2018. [Online]. Available: https://en.wikipedia.org/wiki/Banana_bread. [Accessed Oct. 13, 2018] | recipe | |||||||||||||||||||||||||
24 | basil | Ingredient | basil | the dried or fresh leaves of a basil used especially as a seasoning | “Basil,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/basil [Accessed: 1-Nov-2018] | used as an ingredient | |||||||||||||||||||||||||
25 | beef | Ingredient | beef | the flesh of an adult domestic bovine used as food | “Beef,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/beef. [Accessed: 13-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
26 | beef bouillon | Ingredient | beef bouillon | an ingredient that can be combined with water to substitute for beef stock | EATBYDATE, “Beef Broth Substitutes,” 2012. [Online]. Available: https://www.eatbydate.com/substitutions/beef-broth-substitute/. [Accessed Oct. 27, 2018] | used as an ingredient | |||||||||||||||||||||||||
27 | beef nilaga | Recipe | beef nilaga | a Filipino beef soup cooked until the meat becomes really tender and with vegetables like potatoes, beans, and cabbage that makes this simple soup healthy and flavorful | Foxy folksy, “NILAGANG BAKA (FILIPINO BEEF SOUP WITH VEGETABLES),” June 2017. [Online]. Available: https://www.foxyfolksy.com/nilagang-baka-filipino-beef-soup-vegetables/. [Accessed Oct. 18, 2018] | recipe | |||||||||||||||||||||||||
28 | beef stew | Recipe | beef stew | a food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served as the main dish | Recipetips.com, “Beef Stew,” 2018. [Online]. Available: https://www.recipetips.com/glossary-term/t--36245/beef-stew.asp. [Accessed Oct. 13, 2018] | recipe | |||||||||||||||||||||||||
29 | berry and other small fruit | food product type class | berry and other small fruit | Berries and other small fruits are derived from a variety of perennial plants and shrubs having fruit characterized by a high surface: weight ratio. The fruits are fully exposed to pesticides applied during the growing season (blossoming until harvest). The entire fruit, often including seed, may be consumed in a succulent or processed form. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400671. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
30 | bitter | Food flavor | bitter | being or inducing the one of the four basic taste sensations that is peculiarly acrid acrid, astringent, or disagreeable and suggestive of an infusion of hops | "Quick English: Vocabulary to Describe Food," Kaplan. [Online]. Available https://www.kaplaninternational.com/blog/quick-english-vocabulary-to-describe-food. [Accessed 18-Oct-2018]. | “Bitter,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/bitter. [Accessed: 18-Oct-2018]. | flavor property | ||||||||||||||||||||||||
31 | black pepper | Ingredient | black pepper | a spice that consists of the dried berry of an Indian vine ground with the black husk still on | “Balck Pepper,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/black pepper. [Accessed: 13-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
32 | black peppercorns | Ingredient | black peppercorns | a dried berry of the black pepper | “Peppercorn ,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/peppercorn. [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
33 | blueberry | Ingredient | blueberry | the edible, usually bluish berry of various shrubs belonging to the genus Vaccinium, of the heath family | Dictionary.com, “blueberry.” [Online]. Available: https://www.dictionary.com/browse/blueberry. [Accessed Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
34 | braised balsamic chicken | Recipe | braised balsamic chicken | a Mediterranean-inspired chicken recipe by cooking the chicken with both wet and dry heats, signatured by the balsamic vinegar in the recipe | Wikipedia, “Braising." [Online]. Available: https://en.wikipedia.org/wiki/Braising. [Accessed: 1-Nov-2018] , Sanderson Farms, “Balsamic Braised Chicken Thighs." [Online]. Available: http://sandersonfarms.mobi/recipes/balsamic-braised-chicken-thighs/. [Accessed: 1-Nov-2018] | recipe | |||||||||||||||||||||||||
35 | brassica (cole or cabbage) vegetable, head cabbage, flowerhead brassica | food product type class | brassica (cole or cabbage) vegetable, head cabbage, flowerhead brassica | Brassica (cole or cabbage) vegetables and flowerhead brassicas are foods derived from the leafy heads, stems and immature inflorescences of plants belonging to the genus Brassica or the family Cruciferae. Although Kohlrabi does not comply fully with the description above, for convenience and because of the similarity in residue behaviour the commodity is classified in this group. Koblrabi is a tuber-like enlargement of the stem. The edible part of the crop is partly protected from pesticides applied during the growing season by outer leaves, or skin (Kohlrabi). The entire vegetable after discarding obviously decomposed or withered leaves may be consumed. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400675. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
36 | breakfast | Meal | breakfast | the first meal of the day especially when taken in the morning | “Breakfast,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/breakfast. [Accessed: 25-Oct-2018]. | used as a meal | |||||||||||||||||||||||||
37 | BreakfastRecipe | Equivalence Class | breakfast recipe | a class that contains recipes of type breakfast | “Breakfast,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/breakfast. [Accessed: 25-Oct-2018]. | recipe class | |||||||||||||||||||||||||
38 | brown sugar | Ingredient | brown sugar | soft sugar whose crystals are covered by a film of refined dark syrup | “Brown Surgar,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/brown sugar. [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
39 | brownie | Recipe | brownie | a small square or rectangle of rich usually chocolate cake often containing nuts | “Brownie,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/brownie. [Accessed: 1-Nov-2018] | recipe | |||||||||||||||||||||||||
40 | brunch | Meal | brunch | a combination of breakfast and lunch eaten usually during the late morning to early afternoon, generally served from 10am up to 2pm, and regularly has some form of alcoholic drink (most usually champagne or a cocktail) served with it | Wikipedia, “Brunch." [Online]. Available: https://en.wikipedia.org/wiki/Brunch. [Accessed: Nov. 16, 2018] | used as a meal | |||||||||||||||||||||||||
41 | bulb vegetable | food product type class | bulb vegetable | Bulb vegetables are pungent highly flavoured foods derived from fleshy scale bulbs in some commodities including stem and leaves, of the genus Allium of the lily family (Lilaceae). Bulb fennel is included in this group; the bulb-like growth of this commodity gives rise to similar residues. The subterranean parts of the bulbs and shoots are protected from direct exposure to pesticides during the growing season. The entire bulb may be consumed after removal of the parchment-like skin. The leaves and stems of some species or cultivars may also be consumed. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400674. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
42 | butter | Ingredient | butter | a solid emulsion of fat globules, air, and water made by churning milk or cream and used as food | “Butter ,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/butter. [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
43 | by-product, used for animal feeding purposes, derived from fruit and vegetable processing | food product type class | by-product, used for animal feeding purposes, derived from fruit and vegetable processing | The commodities of this group are by-products derived from fruit and vegetable processing which are mainly used for animal feeding purposes either as a part of the ration of livestock animals as such, or as an element in the manufacture of compounded feeds. The commodities are prepared, in general, in a dry form for wholesale or retail distribution. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400767. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
44 | cabbage | Ingredient | cabbage | any of several brassicas of European origin especially a leafy garden plant with a short stem and a dense globular head of usually green leaves that is used as a vegetable | “Cabbage ,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/cabbage. [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
45 | cane sugar | Ingredient | cane sugar | sugar obtained from sugar cane, identical with that obtained from the sugar beet | Dictionary.com, “cane sugar.” [Online]. Available: https://www.dictionary.com/browse/cane-sugar. [Accessed Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
46 | canola oil | Ingredient | canola oil | a vegetable oil derived from a variety of rapeseed that is low in erucic acid | Wikipedia, “Canola oil." [Online]. Available: https://en.wikipedia.org/wiki/Canola_oil. [Accessed: Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
47 | carrot | Ingredient | carrot | a biennial herb with a usually orange spindle-shaped edible root | “Carrot,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/carrot. [Accessed: 13-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
48 | celery | Ingredient | celery | a European herb the carrot family specifically one of a cultivated variety with leafstalks eaten raw or cooked | “Celery ,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/celery. [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
49 | cereal grain | food product type class | cereal grain | Cereal grains are derived from the ears (heads) of starchy seeds produced by a variety of plants, primarily of the grass family (Grainineae) Buckwheat, a dicotyledonous crop belonging to the botanical family Polygonaceae and two Chenopodium species, belonging to the botanical family Chenopodiaceae are included in this group, because of similarities in size and type of the seed, residue pattern and the use of the commodity. The edible seeds are protected to varying degrees from pesticides applied during flee growing season by husks. Husks are removed before processing and/or consumption. Cereal grains are often exposed to post-harvest treatments with pesticides. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400683. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
50 | cereal grain milling fraction | food product type class | cereal grain milling fraction | Cereal grain milling fractions includes milling fractions of cereal grains at the final stage of milling and separation in the fractions. The group also includes the processed brans, as prepared for direct consumption. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400761. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
51 | characteristic | Description of food structures | characteristic | a distinguishing trait, quality, or property | “Characteristic,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/characteristic. [Accessed: 12-Oct-2018]. | top-level class | A class that houses all categories of properties that ingredients can have. Includes things like "texture" and "flavor" | ||||||||||||||||||||||||
52 | chayote squash | Ingredient | chayote squash | pear-shaped fruit of a West Indian annual vine (Sechium edule) of the gourd family that is widely cultivated as a vegetable | “Chayote,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/chayote. [Accessed: 1-Nov-2018] | used as an ingredient | |||||||||||||||||||||||||
53 | cheese | Ingredient | cheese | the curd of milk separated from the whey and prepared in many ways as a food | Dictionary.com, “cheese.” [Online]. Available: https://www.dictionary.com/browse/cheese. [Accessed Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
54 | chemical food product | food product type class | chemical food product | a food substance derived from a nonliving source (e.g., salt, water or synthesized compounds) | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03411041. [Accessed Nov. 19, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
55 | chicken | Ingredient | chicken | the common domestic fowl | “Chicken,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/chicken. [Accessed: 13-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
56 | chicken broth | Ingredient | chicken broth | a stock made with chicken | vocabulary.com, “chicken broth.” [Online]. Available: https://www.vocabulary.com/dictionary/chicken%20broth. [Accessed Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
57 | chicken salad | Recipe | chicken salad | a dish made from chicken and mayonnaise | Allrecipes.com, “Fruited Curry Chicken Salad,” 2010. [Online]. Available: https://www.allrecipes.com/recipe/15735/fruited-curry-chicken-salad/?internalSource=hub%20recipe&referringContentType=Search. [Accessed Nov.9, 2018] | recipe | |||||||||||||||||||||||||
58 | chuck roast | Ingredient | chuck roast | a cut of beef and is part of the sub primal cut known as the chuck | “Chuck steak,” WIKIPEDIA [Online]. Available: https://en.wikipedia.org/wiki/Chuck_steak [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
59 | cilantro | Ingredient | cilantro | the strong-scented leaves of the coriander plant, used in salads or to flavor and garnish food | Dictionary.com, “cilantro.” [Online]. Available: https://www.dictionary.com/browse/cilantro. [Accessed Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
60 | citrus fruit | food product type class | citrus fruit | Citrus fruits are produced on trees or shrubs of the family Rutaceae. These fruits are characterized by aromatic oily peel, globular form and interior segments of juice-filled vesicles. The fruit is fully exposed to pesticides during the growing season. Post-harvest treatments with pesticides and liquid waxes are often carried out to avoid deterioration during transport and distribution due to fungal diseases, insect pests or loss of moisture. The fruit pulp may be consumed in succulent form and as a juice. The entire fruit may be used for preserves. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400668. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
61 | clove | Ingredient | clove | the aromatic flower buds of a tree in the family Myrtaceae | “Clove,” WIKIPEDIA [Online]. Available: https://en.wikipedia.org/wiki/Clove [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
62 | cocoa powder | Ingredient | unsweetened cocoa powder | an unsweetened powder produced by grinding the seeds of the fruit of a tropical evergreen tree called the cacao, or cocoa tree | The Spruce Eats, “What Is Cocoa Powder?,” 2018. [Online]. Available: https://www.thespruceeats.com/what-is-cocoa-powder-520351. [Accessed: 1-Nov-2018] | used as an ingredient | |||||||||||||||||||||||||
63 | coconut | Ingredient | coconut | the large, hard-shelled seed of the coconut palm, lined with a white edible meat, and containing a milky liquid | Dictionary.com, “coconut.” [Online]. Available: https://www.dictionary.com/browse/coconut. [Accessed Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
64 | coconut milk | Ingredient | coconut milk | the clear, potable liquid contained within the young hollow seed of the coconut palm | Dictionary.com, “coconut milk.” [Online]. Available: https://www.dictionary.com/browse/coconut-milk. [Accessed Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
65 | corn syrup | Ingredient | corn syrup | syrup prepared from corn | Dictionary.com, “corn syrup.” [Online]. Available: https://www.dictionary.com/browse/corn-syrup. [Accessed Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
66 | corned beef | Recipe | corned beef | beef that has been preserved in salt water | “Corned beef ,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/corned beef. [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
67 | corned beef hash | Recipe | corned beef hash | a culinary dish consisting of diced or chopped meat, potatoes and spices that are mixed together and cooked by themselves or with other ingredients such as onions | Wikipedia, “Hash (food),” Aug. 2018. [Online]. Available: https://en.wikipedia.org/wiki/Hash_(food). [Accessed Oct. 18, 2018] | Allrecipes.com, “Corned Beef Hash,” 2010. [Online]. Available: https://www.allrecipes.com/recipe/33129/corned-beef-hash/?internalSource=hub%20recipe&referringContentType=Search. [Accessed Nov.9, 2018] | recipe | ||||||||||||||||||||||||
68 | cornstarch | Ingredient | cornstarch | starch made from corn and used in foods as a thickening agent, in making corn syrup and sugars, and in the manufacture of adhesives and sizes for paper and textiles | “Cornstarch ,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/cornstarch. [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
69 | Course | Description of recipe | course | dfferent types of specific sets of food items that are served together during a meal | Wikipedia , “Course (food)." [Online]. Available: http://www.montignac.com/en/the-glycemic-index-concept/. [Accessed Nov. 1 2018] | top-level class | |||||||||||||||||||||||||
70 | cow milk | Ingredient | cow milk | milk obtained from a cow | Wikipedia, “Milk." [Online]. Available: https://en.wikipedia.org/wiki/Milk#Cow's_milk. [Accessed: Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
71 | creamy | Food texture | creamy | resembling cream (as in color, texture, or taste) | "Quick English: Vocabulary to Describe Food," Kaplan. [Online]. Available https://www.kaplaninternational.com/blog/quick-english-vocabulary-to-describe-food. [Accessed 18-Oct-2018]. | “Creamy,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/creamy. [Accessed: 18-Oct-2018]. | texture property | ||||||||||||||||||||||||
72 | crumbly | Food texture | crumbly | easily crumbled | "Quick English: Vocabulary to Describe Food," Kaplan. [Online]. Available https://www.kaplaninternational.com/blog/quick-english-vocabulary-to-describe-food. [Accessed 18-Oct-2018]. | “Crumbly,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/crumbly. [Accessed: 18-Oct-2018]. | texture property | ||||||||||||||||||||||||
73 | crunchy | Food texture | crunchy | crisp, brittle | “Crunchy,” Dictionary.com. [Online]. Available: https://www.dictionary.com/browse/crunchy?s=t. [Accessed: 12-Oct-2018]. | texture property | This is a subclass of texture and is one of the textural components that could be considered for substitutions | ||||||||||||||||||||||||
74 | crustacean | food product type class | crustacean | Crustaceans are aquatic animals of various species, wild or cultivated, which have an inedible chitinous outer shell. A small number of species live in fresh water but most species live in brackish water and/or in the sea. Exposure to pesticides is through animal metabolism or water pollution. Crustaceans are prepared for wholesale or retail distribution at a "raw" stage, often still alive, "raw" and deep-frozen or cooked directly after catching and deep-frozen. Shrimps or prawns may also be parboiled and thereafter deep-frozen. Although the cooked or parboiled crustaceans should be regarded as processed foods, the animals of this group are primarily classified in the Chapter on Primary food commodities, Type 8: Aquatic animal products, since several crustaceans are also-marketed in a "raw" form, i.e. not exposed to temperatures sufficiently high to coagulate the protein at the surface. A short reference to processed Crustaceans is given in Type 17: Derived edible products of animal origin, Group 084 Crustaceans, processed. The entire commodity except the shell may be consumed: the "raw" commodities, in general, after cooking. In some countries, species such as the Norway lobster (Nephrops norvegicus) are included in the commodity "Prawns" with some qualifying designation, such as Dublin Bay Prawn or Prawn of Bantry Bay (both Ireland).The Codex Stan. 92-1981 on Quick Frozen Shrimps and Prawns does not prevent this practice, provided that the designation on the label ensures that the consumer will not be misled. There is no clear-cut distinction between Shrimps and Prawns. In several countries the commodity name-Shrimps is used for the small species whereas the slightly larger ones are called Prawns. However, a species marked in certain regions of the world as "Prawn" may be called in the local English language in other areas a shrimp and visa versa, e.g., Pandalus borcalis is called Northern prawn or Deepwater prawn in the United Kingdom and the same species is named Pink shrimp in Canada. In Australia only the name Prawn is used for animals included in this commodity. Not including the Freshwater species of the Palaemonidae. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400750. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
75 | crustacean, processed | food product type class | crustacean, processed | Crustaceans are processed to a large extent before entering the national or international trade channels. Crabs, lobsters and shrimps or prawns are in general cooked directly after catching. Thereafter either the animals are deep frozen with or without shell, or the meat without shell is canned, with or without a packing medium. The latter may consist of water, salt, lemon juice and sugars. Shrimps or prawns may also be "parboiled" and thereafter deep-frozen. According to the relevant Codex Standards, namely 92-1981, and 95-1981 "cooked" means heated for a period of time such that the thermal centre reaches a temperature adequate to coagulate the protein and "parboiled" means heated for a period of such time that the surface of the product Codex Alimentarius reaches a temperature adequate to coagulate the protein at the surface but inadequate to coagulate the protein at the thermal centre. The cooked commodities are in general subjected to deep-freezing directly after cooking or the cooking is part of the canning process. The designation cooked after the commodity may include any of the processes mentioned except the parboiled and deep-frozen shrimps or prawns. The entire commodity except the shell may be consumed. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400771. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
76 | celsius | Property of temperature | celsius | C | relating to, conforming to, or having the international thermometric scale on which the interval between the triple point of water and the boiling point of water is divided into 99.99 degrees with 0.01° representing the triple point and 100° the boiling point | “Celsius,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/Celsius. [Accessed: 12-Oct-2018]. | Value of temperature | A temperature scale that is used in recipes | |||||||||||||||||||||||
77 | fahrenheit | Property of temperature | fahrenheit | F | relating or conforming to a thermometric scale on which under standard atmospheric pressure the boiling point of water is at 212 degrees above the zero of the scale, the freezing point is at 32 degrees above zero, and the zero point approximates the temperature produced by mixing equal quantities by weight of snow and common salt | “Fahrenheit,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/Fahrenheit. [Accessed: 12-Oct-2018]. | Value of temperature | A temperature scale that is used in recipes | |||||||||||||||||||||||
78 | derived edible product of animal origin | food product type class | derived edible product of animal origin | Type 17 - Derived edible products of animal origin The term "Derived edible products" means foods or edible substances isolated from primary food commodities or raw agricultural commodities not intended for human consumption as such, using physical, biological and chemical processes. This type includes processed (rendered or extracted, possibly refined and/or clarified) fats from mammals, including aquatic mammals, poultry and aquatic organisms such as fishes | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400665. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
79 | derived milk product | food product type class | derived milk product | Derived milk products include food or edible substances isolated from the primary food commodity cattle milk, or milks from other mammals, using physical, biological and chemical processes. This group and the commodities therein will only be used if necessary for pesticides which are not partitioned exclusively or nearly exclusively into the milk fat. For further explanation, see Group 082. This group includes among others the following food commodities, as defined in the relevant Codex Standards, see CAC/VOL. XXI, Ed-1 (1984): Butter, whey butter, both in Standard A-1 (1971), Butteroil, anhydrous butteroil, both in Standard A-2 (1973); Cream, Standard A-9 (1976); Cream powders (half cream, high fat), Standard A-10 (1971); Edible acid casein, Standard A-12 (1976): Edible caseinates, Standard A-13 (1976). Specific commodities will be listed in this group with their code nos. accordingly as the necessity for this arises. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400774. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
80 | derived product of plant origin | food product type class | derived product of plant origin | Type 13 - Derived edible products of plant origin "Derived edible products" are foods or edible substances isolated from primary food commodities or raw agricultural commodities, not intended for human consumption as such, using physical, biological or chemical processing. This type of processed food includes groups such as vegetable oils (crude and refined), by-products of the fractionation of cereals fruit juices, teas (fermented and dried), cocoa powder and by-products of cocoa manufacturing, and extracts of various plants. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400661. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
81 | dessert | Course | dessert | a usually sweet course or dish (as of pastry or ice cream) usually served at the end of a meal | “Dessert,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/dessert. [Accessed: 1-Nov-2018] | used as a course | |||||||||||||||||||||||||
82 | diadromoous fish | food product type class | diadromoous fish | The diadromous fishes in general migrate from the sea to brackish and/or freshwater and in the opposite direction. The anadromous species spawn in fresh water (streams, small rivers and brooks) e.g. several salmon species, whereas eels spawn in the ocean. Some species, such as trout, are domesticated and do not migrate. They are bred in fish farms in ponds, mountain streams etc. The latter species especially may be exposed to pesticides through compounded fish feed and also through water pollution. The fleshy parts of the animals and, to a lesser extent, roe and milt are consumed. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400746. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
83 | diet | Description of food structures | diet | a way of selecting food that achieves a particular effect | J. Cantais et al., “An Example of Food Ontology for Diabetes Control,” In Proceedings of Workshop on Ontology, Jan. 2005. [Abstract]. Available: CiteSeerX, http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.137.8373. [Accessed October 1, 2018] | BBC, “Food Ontology,” ONTOLOGIES, March 2014. [Online]. Available: https://www.bbc.co.uk/ontologies/fo. [Accessed Sep. 29, 2018]. | food allergy | The diet is specific for food allergens and dislikes | High level term in the ontology | Meal plan for weight loss | J. Cantais et al., “An Example of Food Ontology for Diabetes Control,” In Proceedings of Workshop on Ontology, Jan. 2005. [Abstract]. Available: CiteSeerX, http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.137.8373. [Accessed Oct. 1, 2018] | ||||||||||||||||||||
84 | dinner | Meal | dinner | the principal meal of the day | “Dinner,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/dinner. [Accessed: 25-Oct-2018]. | used as a meal | |||||||||||||||||||||||||
85 | DinnerRecipe | Equivalence Class | dinner recipe | a class that contains recipes of type dinner | “Dinner,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/dinner. [Accessed: 25-Oct-2018]. | recipe class | |||||||||||||||||||||||||
86 | dislikes | Property of user | dislikes | something that a person habitually does not like or enjoy, a feeling of aversion or disapproval | “Dislike,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/dislike. [Accessed: 12-Oct-2018]. | user property | A person may dislike a certain ingredient so the ontology should remove recipes for its list that contain that ingredient if it can and still hit its quota | ||||||||||||||||||||||||
87 | dried cranberry | Ingredient | dried cranberry | an ingredient made by partially dehydrating fresh cranberries | Wikipedia, “Dried cranberry." [Online]. Available: https://en.wikipedia.org/wiki/Dried_cranberry. [Accessed: Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
88 | dried fruit | food product type class | dried fruit | Dried fruits. The commodities of this group are in general artificially dried. They may or may not be preserved or candied with addition of sugars. Exposure to pesticides may arise from pre-harvest applications, post-harvest treatment of the fruits before processing, or treatment of the dried fruit to avoid losses during transport and wholesale or retail distribution. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400756. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
89 | dried herb | food product type class | dried herb | Dried herbs. The commodities of this group are in general artificially dried and often comminuted. For the commodities on the "fresh" state see Group 027 Herbs. Exposure to pesticides is from pre-harvest applications and/or treatment of the dry commodities. They are often consumed in the dried form or soaked as a condiment in food commodities of plant or animal origin or in drinks, generally in small amounts | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400758. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
90 | dried meat and fish product | food product type class | dried meat and fish product | Dried meat and fish products, includes natural or artificial dried meat products and dried fishes, mainly marine fishes. Most of the dried fishes are naturally dried (wind and sun). For convenience other marine animals, whether or not fishes or Crustaceans, are classified in this group. The entire commodity may be consumed, either as such or after processing (c.q. dried fish). | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400769. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
91 | dried vegetable | food product type class | dried vegetable | Dried vegetables. The commodities of this group are in general artificially dried and often comminuted. Exposure to pesticides is from pre-harvest applications and or treatment of the dry commodities. The entire commodity may be consumed after soaking or boiling. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400757 [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
92 | edible offal (mammalian) | food product type class | edible offal (mammalian) | Edible offal are edible tissue and organs other than muscles (= meat) and animal fat from slaughtered animals as prepared for wholesale or retail distribution. Examples: liver, kidney, tongue, heart, stomach, sweetbread (thymus gland), braln, etc. The group name and definitions are in conformity with those recorded in the Codex Standards 89-1981 and 98-1981, Codex Standard for Luncheon Meat and Codex Standard for Cooked Cured Chopped Meat respectively: "Edible offal" means such offal as have been passed as fit for human consumption, but not including lungs, ears, scalp, snout (including lips and muzzle), mucous membranes, sinews, genital system, udders, intestines and urinary bladder". In the former Classification of Food and Food Groups in the Guide to Codex Maximum Limits for Pesticide Residues 1978; CAC/PR 1-1978 the name Meat by-products was used for this group. Exposure to pesticides is through animal metabolism following oral intake with feed or through dermal intake as a consequence of external use of pesticides on livestock animals against ectoparasites. The entire commodity may be consumed. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400739. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
93 | chicken egg | Ingredient | chicken egg | the roundish reproductive body produced by a female chicken | Your Food Allergy Field Guide. (2017). [pdf] Food Allergy Research and Education. Available at: https://www.foodallergy.org/sites/default/files/migrated-files/file/field-guide.pdf [Accessed 3 Oct. 2018]. | Dictionary.com, “egg.” [Online]. Available: https://www.dictionary.com/browse/egg. [Accessed Oct. 5, 2018] | Only used to refer to the egg of a chicken. | Other types of eggs will appear under separate labels in the ontology. | Your Food Allergy Field Guide. (2017). [pdf] Food Allergy Research and Education. Available at: https://www.foodallergy.org/sites/default/files/migrated-files/file/field-guide.pdf [Accessed 3 Oct. 2018]. | ||||||||||||||||||||||
94 | egg | food product type class | egg | Eggs are the fresh edible portion of the body produced by female birds, especially domestic fowl. The edible portion includes egg yolk and egg white after removal of the shell. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400744. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
95 | entree | Course | entree | the main course of a meal in the U.S. | “Entree,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/entree. [Accessed: 1-Nov-2018] | used as a course | |||||||||||||||||||||||||
96 | fish roe (including milt = soft roe) and edible offal of fish | food product type class | fish roe (including milt = soft roe) and edible offal of fish | Fish roes are the edible reproductive bodies of several species of fish. Of some of these only the "hard roe", the female reproductive body, is used whereas both the "hard" and "soft" roe (milt) of other species is marketed. The term roe used in flee commodity description includes if relevant both types of roe. The liver of some species is used as such for human consumption or for production of liver oils (e.g. cod liver oil). Exposure to pesticides is through animal metabolism. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400748. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
97 | FiveIngredientRecipe | Equivalence Class | five Ingredient recipes | a class that contains all recipes that only contain five ingredients | Cambridge Dictionary, “ingredient.” [Online]. Available: https://dictionary.cambridge.org/us/dictionary/english/ingredient. [Accessed Nov. 10, 2018] | recipe class | |||||||||||||||||||||||||
98 | flavor | Subclass of food characteristic | flavor | the quality of something that affects the sense of taste | “Flavor,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/flavor. [Accessed: 12-Oct-2018]. | food property | A property of food that will allow the ontology to group things that taste similar together which will aid in substitution logic | ||||||||||||||||||||||||
99 | flourless coconut and almond cake | Recipe | flourless coconut and almond cake | a cake made with coconut and almonds which contains no white flour | Allrecipes.com, “Flourless Coconut and Almond Cake,” 2010. [Online]. Available: https://www.allrecipes.com/recipe/241524/flourless-coconut-and-almond-cake/?internalSource=hub%20recipe&referringContentType=Search. [Accessed Nov.9, 2018] | recipe | |||||||||||||||||||||||||
100 | food | Description of food structures | food | something that can be eaten | J. Cantais et al., “An Example of Food Ontology for Diabetes Control,” In Proceedings of Workshop on Ontology, Jan. 2005. [Abstract]. Available: CiteSeerX, http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.137.8373. [Accessed Oct. 1, 2018] | BBC, “Food Ontology,” ONTOLOGIES, March 2014. [Online]. Available: https://www.bbc.co.uk/ontologies/fo. [Accessed Sep. 29, 2018]. | top-level class | It may not contain all food, and will focus on tree nuts and gluten based foods | High level term in the ontology | Bread; walnut | J. Cantais et al., “An Example of Food Ontology for Diabetes Control,” In Proceedings of Workshop on Ontology, Jan. 2005. [Abstract]. Available: CiteSeerX, http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.137.8373. [Accessed Oct. 1, 2018] | ||||||||||||||||||||
101 | forbids | Property of user | forbids | to hinder or prevent as if by an effectual command | “Forbid,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/forbid. [Accessed: 12-Oct-2018]. | user property | Something that a user has forbidden absolutely must not appear in any recipe that is listed, this will be used to build things like allergy or dietary restriction | ||||||||||||||||||||||||
102 | freshwater fish | food product type class | freshwater fish | The freshwater fishes generally remain lifelong,including flee spawning period,in fresh water (lakes, ponds, rivers and brooks). Several species of freshwater fish are domesticated and bred in fish farms. Exposure of the latter species to pesticides is mainly through compounded fish feed and can also be through water pollution. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400745. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
103 | frog, lizard, snake and turtle | food product type class | frog, lizard, snake and turtle | Frog, lizard, snake and turtle products are the edible parts from various animal species of the zoological classes Amphibia and Reptilia, usually wild, harvested for food. Some frog species are cultivated in a few European and Asian countries and to a small extent in the USA and "marketed" in the form of deep-frozen frog legs. The wild species are marketed in the same manner. A few turtle species are raised from eggs or hatchlings in some tropical countries, especially the Green Turtle. Exposure to pesticides is through animal metabolism. The entire product, except the bones and the bony or horny outer shell (turtles), may be consumed. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400751. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
104 | fruit | food product type class | fruit | Fruits are derived from many different kinds of perennial plants, trees and shrubs, usually cultivated. They consist mostly of the ripe, often sweet, succulent or pulpy developed plant ovary and its accessory parts, commonly and traditionally known as fruit. Exposure to pesticides is dependent on the particular part of the fruit used for food. Fruits may be consumed whole, after the removal of the peel, or in part, and in the form of fresh, dried or processed products. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400649 [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
105 | fruit juice | food product type class | fruit juice | Fruit juices are pressed from various mature fruits, either from the whole fruits or from the pulp (Type 1 and fruits from fruiting vegetables, Groups 011 and 012). A small amount of preserving agent(s) may be added to the juices during processing. The juices are often prepared for international trade in a concentrated form which is reconstituted for wholesale or retail distribution to about the original juice concentration as obtained by the pressing process. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400766. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
106 | fruiting vegetable, cucurbit | food product type class | fruiting vegetable, cucurbit | Fruiting vegetables, Cucurbits are derived from the immature or mature fruits of various plants, belonging to the botanical family Cucurbitaceae; usually these are annual vines or bushes. These vegetables are fully exposed to pesticides during the period of fruit development. The edible portion of those fruits of which the inedible peel is discarded before consumption is protected from most pesticides, by the skin or peel, except from pesticides with a systemic action. The entire fruiting vegetables or the edible portion after discarding the inedible peel may be consumed in the fresh form or after processing.The entire immature fruit of some of the fruiting vegetables species may be consumed, whereas only the edible portion of the mature fruit of the same species, after discarding the then inedible peel, is consumed. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400676. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
107 | fruiting vegetable, other than cucurbit | food product type class | fruiting vegetable, other than cucurbit | Fruiting vegetables, other than Cucurbits are derived from the immature and mature fruits of various plants, usually annual vines or bushes. The group includes edible fungi and mushrooms, being comparable organs of lower plants. Many plants of this group belong to the botanical family Solanaceae. This group does not include fruits of vegetables of the botanical family Cucurbitaceae or the pods of vegetables of the Leguminosae-family. The vegetables of this group are fully exposed to pesticides applied during the period of fruit development, except those of which the edible portion is covered by husks, such as sweet corn, ground cherries (Physalis spp.). The latter fruiting vegetables are protected from most pesticides by the husk except from pesticides with a systemic action. The entire fruiting vegetable or the edible portion after discarding husks or peels may be consumed in a fresh form or after processing. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400677. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
108 | garlic | Ingredient | garlic | widely cultivated for its pungent compound bulbs much used in cookery | “Garlic ,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/garlic. [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
109 | gluten free coconut cake | Recipe | gluten free coconut cake | a cake frosted with a white frosting and covered in coconut flakes, with no ingredients contain gluten | Allrecipes.com, “Gluten-Free Coconut Cake,” 2010. [Online]. Available: https://www.allrecipes.com/recipe/237655/gluten-free-coconut-cake/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201. [Accessed Nov.9, 2018] Wikipedia, “Gluten." [Online]. Available: https://en.wikipedia.org/wiki/Gluten. [Accessed: Oct. 25, 2018] Wikipedia, “Coconut cake." [Online]. Available: https://en.wikipedia.org/wiki/Coconut_cake. [Accessed: Oct. 25, 2018] | recipe | |||||||||||||||||||||||||
110 | gluten free flour | Ingredient | guten free flour | flours that are made of non-gluten containing products | Baking Bites, "What is Gluten Free Flour?"[Online]. Available: http://bakingbites.com/2013/01/what-is-gluten-free-flour/. [Accessed Nov. 1, 2018] | used as an ingredient | |||||||||||||||||||||||||
111 | GlutenFreeRecipe | Equivalence Class | gluten free recipes | a class that contains all recipes that do not contain gluten | Wikipedia, “Gluten." [Online]. Available: https://en.wikipedia.org/wiki/Gluten. [Accessed: Oct. 25, 2018] | recipe class | |||||||||||||||||||||||||
112 | golden kamut bread | Ingredient | golden kamut bread | a bread made from kamut | kingarthurflour.com, "GOLDEN KAMUT BREAD. [Online]. Available: https://www.kingarthurflour.com/recipes/golden-kamut-bread-recipe. [Accessed Nov.9, 2018] | recipe | |||||||||||||||||||||||||
113 | gooey | Food texture | gooey | a viscid or sticky substance | "Quick English: Vocabulary to Describe Food," Kaplan. [Online]. Available https://www.kaplaninternational.com/blog/quick-english-vocabulary-to-describe-food. [Accessed 18-Oct-2018]. | “Gooey,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/gooey. [Accessed: 18-Oct-2018]. | used as a texture | ||||||||||||||||||||||||
114 | grass | food product type class | grass | TYPE 03 - GRASSES Grasses are herbaceous annual and perennial monocotyledonous plants of different kinds, cultivated extensively for their ears (heads) of starchy seeds used directly for the production of food. Grasses used for animal feed are classified under Class C; Primary Animal feed commodities, Group 051. The plants are fully exposed to pesticides applied during the growing season. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400651. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
115 | grass for sugar and syrup production | food product type class | grass for sugar and syrup production | Grasses For sugar or syrup production, includes species of grasses with a high sugar content especially in the stem. The stems are mainly used for sugar or syrup production, and to a small extent as vegetables or sweets. The leaves, ears and several wastes of the sugar or syrup manufacturing process are used, among others, as animal feed see Group 052: Miscellaneous fodder and forage crops). | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400684. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
116 | greasy | Food texture | greasy | containing an unusual amount of grease | "Quick English: Vocabulary to Describe Food," Kaplan. [Online]. Available https://www.kaplaninternational.com/blog/quick-english-vocabulary-to-describe-food. [Accessed 18-Oct-2018]. | “Greasy,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/greasy. [Accessed: 18-Oct-2018]. | used as a texture | ||||||||||||||||||||||||
117 | green onion | Ingredient | green onion | a young onion with a slender green stalk and a small bulb, used as a table vegetable, usually raw,especially in salads; scallion | Dictionary.com, “green onion.” [Online]. Available: https://www.dictionary.com/browse/green-onion. [Accessed Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
118 | green pepper | Ingredient | green pepper | the mild-flavored, unripe fruit of the bell or sweet pepper, Capsicum annuum grossum, used as a greenvegetable | Dictionary.com, “green pepper.” [Online]. Available: https://www.dictionary.com/browse/green-pepper. [Accessed Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
119 | grilled chicken kabob | Recipe | grilled chicken kabob | a kabob dish made from chicken | Allrecipes.com, “Rosemary Ranch Chicken Kabobs,” 2010. [Online]. Available: https://www.allrecipes.com/recipe/64513/rosemary-ranch-chicken-kabobs/?internalSource=hub%20recipe&referringContentType=Search. [Accessed Nov.9, 2018] | recipe | |||||||||||||||||||||||||
120 | hasConversion | Property of units | has conversion | to exchange for an equivalent | “Converting,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/converting. [Accessed: 12-Oct-2018]. | unit property | A property of units that allows them to be expressed in another equivalent unit | ||||||||||||||||||||||||
121 | hasCookingTemperature | Property of recipe | has cooking temprature | the temperature at which a food must be cooked | Dictionary.com, “temperature.” [Online]. Available: https://www.dictionary.com/browse/temperature. [Accessed Oct. 13, 2018] | recipe property | A property of the recipe that specifies at what temperature it must be cooked | ||||||||||||||||||||||||
122 | hasCookTime | Property of recipe | has cook time | the time that something needs to cook | "Cook Time," Collins English Dictionary. [Online]. Available: https://www.collinsdictionary.com/us/dictionary/english/cooking-time | recipe property | A property of the recipe that specifies how long it must be cooked for | ||||||||||||||||||||||||
123 | hasFlavor | Ontology relationship | has flavor | indicates that this item has this flavor | Dictionary.com, “flavor.” [Online]. Available: https://www.dictionary.com/browse/flavor?s=t. [Accessed Oct. 13, 2018] | ingredient property | A property of an ingredient that describes its flavor | ||||||||||||||||||||||||
124 | hasGluten | Property of Ingredient | has gluten | a property of ingredients that show whether or not that Ingredient contains gluten | Wikipedia, “Gluten." [Online]. Available: https://en.wikipedia.org/wiki/Gluten. [Accessed: Oct. 25, 2018] | ingredient property | |||||||||||||||||||||||||
125 | hasGlycemicIndex | Property of ingredient | has glycemic index | has a glycemic indexe value which measures carbs’ from the perspective of their pure sugar/starch content in order to determine how they affect glycemia (blood sugar levels) after meals | Méthod Montignac , “The Glycemic Index Concept,” 2014. [Online]. Available: http://www.montignac.com/en/the-glycemic-index-concept/. [Accessed Nov. 1 2018] | ingredient property | |||||||||||||||||||||||||
126 | hasIngredient | Property of recipe | has ingredient | to have a component part of any combination or mixture | Merriam-Webster, “ingredient,” 2018. [Online]. Available: https://www.merriam-webster.com/dictionary/ingredient. [Accessed Oct. 18, 2018] | recipe property | |||||||||||||||||||||||||
127 | hasSaved | Property of user | has saved | to store (data) in a computer or on a storage device | Merriam-Webster, “save,” 2018. [Online]. Available: https://www.merriam-webster.com/dictionary/save. [Accessed Oct. 13, 2018] | user property | |||||||||||||||||||||||||
128 | hasTexture | Ontology relationship | has texture | indicates that this item has this texture | Dictionary.com, “texture.” [Online]. Available: https://www.dictionary.com/browse/texture?s=t. [Accessed Oct. 13, 2018] | food property | A property of an ingredient that describes its texture | ||||||||||||||||||||||||
129 | herb | food product type class | herb | Herbs consist of leaves, flowers, stems and roots from a variety of herbaceous plants, used in relatively small amounts as condiments to flavour foods or beverages. They are used either in fresh or naturally dried form. Herbs are fully exposed to pesticides applied during the growing season. Post-harvest treatments are often carried out on dried herbs. Herbs are consumed as components of other foods in succulent and dried forms or as extracts of the succulent products. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400688. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
130 | herb and spice | food product type class | herb and spice | TYPE 05 - HERBS AND SPICES Herbs and spices are the flavoursome or aromatic leaves, stems, roots, flowers or fruits of a variety of plants used to impart special flavours to food and beverages. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400653. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
131 | HighGlycemicRecipe | Subclass of recipe | high glycemic recipe | a class of recipes that contains an ingredient with a glycemic index of 50 or more | Montignac Method, “Search for a specific Glycemic Index,” 2014. [Online]. Available: http://www.montignac.com/en/search-for-a-specific-glycemic-index/. [Accessed Nov. 1, 2018] | recipe class | |||||||||||||||||||||||||
132 | honey | Ingredient | honey | a sweet viscid material elaborated out of the nectar of flowers in the honey sac of various bees | “Honey,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/honey. [Accessed: 1-Nov-2018] | used as an ingredient | |||||||||||||||||||||||||
133 | hour | Time measurement | hour | hours | hr | a period of time equal to one twenty-fourth of a mean solar or civil day and equivalent to 60 minutes | B. Griffin, "Easy Slow-Cooker Pot Roast," Epicurious. [Online]. Available: https://www.epicurious.com/recipes/food/views/easy-slow-cooker-beef-pot-roast [Accessed 3 Oct. 2018]. | Dictionary.com, “hour.” [Online]. Available: https://www.dictionary.com/browse/hour. [Accessed Oct. 5, 2018] | This is one of the values used to explain preparation/cooking time | B. Griffin, "Easy Slow-Cooker Pot Roast," Epicurious. [Online]. Available: https://www.epicurious.com/recipes/food/views/easy-slow-cooker-beef-pot-roast [Accessed 3 Oct. 2018]. | |||||||||||||||||||||
134 | ingredient | Description of food structures | ingredient | a food that is used with other foods in the preparation of a particular dish | Cambridge Dictionary, “ingredient.” [Online]. Available: https://dictionary.cambridge.org/us/dictionary/english/ingredient. [Accessed Nov. 10, 2018] | top-level class | |||||||||||||||||||||||||
135 | invertebrate animal | food product type class | invertebrate animal | animal that lacks a vertebral column, or backbone, in contrast to the cartilaginous or bony vertebrates | Encyclopaedia Britannica, "Invertebrate," October 2018 [Online]. Available: https://www.britannica.com/animal/invertebrate. [Accessed Nov.16, 2018] | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400658. [Accessed Nov. 14, 2018]. | used for ingredient classification | ||||||||||||||||||||||||
136 | isAllergicTo | Ontology relationship | is allergic to | indicates that this user is allergic to this class | Merriam-Webster, “allergic,”2018. [Online]. Available https https://www.merriam-webster.com/dictionary/allergic. [Accessed Oct. 13, 2018] | user property | A relationship between a user and a class of ingredients they are allergic to | ||||||||||||||||||||||||
137 | isRecommendedForCourse | Property of recipe | is recommended for course | a property of recipe that indicates what course the recipe is recommended for | Wikipedia , “Course (food)." [Online]. Available: http://www.montignac.com/en/the-glycemic-index-concept/. [Accessed Nov. 1 2018] | recipe property | |||||||||||||||||||||||||
138 | isRecommendedForMeal | Property of recipe | is recommended for meal | a property of recipe that indicates what meal the recipe is recommended for | Wikipedia, “Meal." [Online]. Available: https://en.wikipedia.org/wiki/Meal. [Accessed: Oct. 25, 2018] | recipe property | |||||||||||||||||||||||||
139 | kamut | Ingredient | kamut | khorasan wheat (kamut) is an ancient grain | Kamut, “The grain,” 2018. [Online]. Available: https://www.kamut.com/en/discover/the-grain. [Accessed Oct. 20, 2018] | used as an ingredient | |||||||||||||||||||||||||
140 | kamut flour | Ingredient | kamut flour | flour made from an ancient grain also known as khorsan wheat | foodrepublic.com, "What Is Kamut?" [Online]. Available: http://www.foodrepublic.com/2013/04/15/what-is-kamut/. [Accessed Nov.9, 2018] | used as an ingredient | |||||||||||||||||||||||||
141 | kamut muffin | Ingredient | kamut muffin | a muffin made primarily from kamut | kingarthurflour.com, "baking with ancient grains: KUMAT FLOUR. [Online]. Available: https://www.kingarthurflour.com/guides/baking-with-ancient-grains/kamut-flour/. [Accessed Nov.9, 2018] | recipe | |||||||||||||||||||||||||
142 | kamut pancake | Ingredient | kamut pancake | a pancake made primarily from kamut | kingarthurflour.com, "baking with ancient grains: KUMAT FLOUR. [Online]. Available: https://www.kingarthurflour.com/guides/baking-with-ancient-grains/kamut-flour/. [Accessed Nov.9, 2018] | recipe | |||||||||||||||||||||||||
143 | lamb | Ingredient | lamb | the meat of sheep | “Lamb,” WIKIPEDIA [Online]. Available: https://en.wikipedia.org/wiki/Lamb [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
144 | leafy vegetable (including brassica leafy vegetable) | food product type class | leafy vegetable (including brassica leafy vegetable) | Leafy vegetables are foods derived from the leaves of a wide variety of edible plants, usually annuals or biennials. They are characterized by a high surface:weight ratio. The leaves are fully exposed to pesticides applied during the growing season. The entire leaf may be consumed, either fresh or after processing or household cooking. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400678. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
145 | legume vegetable | food product type class | legume vegetable | Legume vegetables are derived from the succulent seed and immature pods of leguminous plants commonly known as beans and peas. Pods are fully exposed to pesticides during the growing season, whereas the succulent seed is protected within the pod from most pesticides, except pesticides with systemic action. The succulent forms may be consumed as whole pods or as the shelled product. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400679. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
146 | lemon juice | Ingredient | lemon juice | usually freshly squeezed juice of lemons | “lemon juice,” the free dictionary. [Online]. Available: https://www.thefreedictionary.com/lemon+juice. [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
147 | LessThenOneHourRecipe | Equivalence Class | less then one hour recipes | a class that contains all recipes that only take one hour to cook | Dictionary.com, “hour.” [Online]. Available: https://www.dictionary.com/browse/hour. [Accessed Oct. 5, 2018] | recipe class | |||||||||||||||||||||||||
148 | lunch | Meal | lunch | a usually light, especially one taken in the middle of the day | “Lunch,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/lunch. [Accessed: 25-Oct-2018]. | used as a meal | |||||||||||||||||||||||||
149 | LunchRecipe | Equivalence Class | lunch recipe | a class that contains recipes of type lunch | “Lunch,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/lunch. [Accessed: 25-Oct-2018]. | recipe class | |||||||||||||||||||||||||
150 | mammalian fat | food product type class | mammalian fat | Mammalian fats, excluding milk fats are derived from the fatty tissues of animals (not processed). For processed animal fats see Group 085. Exposure to pesticides is through animal metabolism following oral intake with feed or through dermal intake as a consequence of external use of the pesticides against ectoparasites. The entire commodity may be consumed. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400738. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
151 | mammalian product | food product type class | mammalian product | TYPE 06 - MAMMALIAN PRODUCTS Mammalian products are derived from the edible parts of various mammals, primarily herbivorous, slaughtered for food. These mammals are usually domesticated, or to a lesser extent obtained as game animals. This type does not include edible products from marine mammals, for which see Group 044. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400654. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
152 | manufactured food (multi-ingredient) of animal origin | food product type class | manufactured food (multi-ingredient) of animal origin | 19 Manufactured food (multi-ingredient) of animal origin The term "multi-ingredient manufactured food" means a processed food consisting of more than one major ingredient. A multi-ingredient food consisting of ingredients of both animal and plant origin will be included in this type if the ingredient(s) of animal origin is (are) predominant | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400667. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
153 | manufactured food (multi-ingredient) of plant origin | food product type class | manufactured food (multi-ingredient) of plant origin | The term "multi-ingredient manufactured food" means a processed food, consisting of more than one major ingredient. A multi-ingredient food consisting of ingredients of both plant and animal origin will be included in this type if the ingredient(s) of plant origin is (are) predominant. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400663. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
154 | manufactured food (single ingredient) of plant origin | food product type class | manufactured food (single ingredient) of plant origin | Type 14 - Manufactured Foods (single-ingredient) of plant origin The term "single-ingredient manufactured food" means a "processed food" which consists of one identifiable food ingredient, with or without packing medium or minor ingredients, such as flavouring agents, spices and condiments, and which is normally pre-packaged and ready for consumption with or without cooking. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400662. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
155 | manufactured food (single-ingredient) of animal origin | food product type class | manufactured food (single-ingredient) of animal origin | The term "single ingredient manufactured food" means a processed food which consists of one identifiable food ingredient, with or without packing medium or minor ingredients such as flavouring agents, spices and condiments, and which is normally pre-packaged and ready for consumption, with or without cooking. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400666. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
156 | manufactured milk product (multi-ingredient) of animal origin | food product type class | manufactured milk product (multi-ingredient) of animal origin | This group and the commodities therein will only be used in the classification if necessary for pesticides which are not partitioned exclusively or nearly exclusively into the milk fat. For further explanation see Group 082. This group includes among others the following commodities, as defined in the relevant Codex Standards, see CAC/VOL.XVI, Ed-1 (1984); Processed Cheese Products, Codex Standard A-8(a) and A-8(b) (1978) Processed Cheese Preparations, Standard A-8(c) (1978); Flavoured Yoghurt, Standard A-11(b) (1976); Sweetened Condensed Milk, Standard A-4 (1971). Specific commodities will be listed in this group with their code nos. accordingly as the necessity for this arises. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400776. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
157 | manufactured milk product (single ingredient) of animal origin | food product type class | manufactured milk product (single ingredient) of animal origin | This group and the commodities therein will only be used, if the necessity arises, for pesticides which are not partitioned exclusively or nearly exclusively into the milk fat. For further explanation see Group 0 82. This group includes among others the following food commodities, as defined in the relevant Codex Standards (indicated between brackets); Yoghurt (Codex Standard A-11(a) 1975); Cheeses, individually named (Codex Standard A-6 1978 and Standard Standard C-1 (1966-1978). Specific commodities will be listed in this group with their code nos. accordingly as the necessity for this arises | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400775 [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
158 | manufactured multi-ingredient cereal product | food product type class | manufactured multi-ingredient cereal product | The commodities of this group are manufactured with several ingredients; products derived from cereal grains however form the major ingredient. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400768. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
159 | marine fish | food product type class | marine fish | The marine fishes generally live in open seas. They are all or nearly all wild species, caught and prepared (often deep-frozen) for wholesale and retail distribution. Exposure to pesticides is mainly through water pollution and animal metabolism. Especially the fleshy parts of the animals and to a lesser extent roe and milt are consumed. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400747. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
160 | marine mammal | food product type class | marine mammal | Several sea mammals are caught on a large scale. The meat of various species is used as food or feed in some areas of the world. The blubber (=whale or seal fat) fat and train oil (oil derived from whale fat) is used after processing as raw material in food or feed manufacture; the sperm oil, as well as the spermaceti (a waxy substance from the head of sperm whales) is mainly used in cosmetics and some other industrial products. Exposure to pesticides is by consumption of contaminated prey or through water pollution. The entire commodity except the bones and other inedible parts may be consumed. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400749. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
161 | mayonnaise | Ingredient | mayonnaise | a thick dressing of egg yolks, vinegar or lemon juice, oil, and seasonings, used for salads, sandwiches,vegetable dishes, etc | Dictionary.com, “mayonnaise.” [Online]. Available: https://www.dictionary.com/browse/mayonnaise. [Accessed Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
162 | Meal | Description of recipe | meal | a class that links a recipe to a certain meal | Wikipedia, “Meal." [Online]. Available: https://en.wikipedia.org/wiki/Meal. [Accessed: Oct. 25, 2018] | top-level class | |||||||||||||||||||||||||
163 | measurement | Description of food structures | measurement | an adequate or due portion | “Measure,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/measure. [Accessed: 12-Oct-2018]. | top-level class | This will be tied to a specfic instance of an ingredient to specify the amout needed for a recipe | ||||||||||||||||||||||||
164 | meat (from mammal other than marine mammal) | food product type class | meat (from mammal other than marine mammal) | Meats are the muscular tissues, including adhering fatty tissues such as intramuscular and subcutaneous fat from animal carcases or cuts of these as prepared for wholesale or retail distribution in a "fresh" state. The cuts offered to the consumer may include bones, connective tissues and tendons as well as nerves and lymph nodes. The cornrnodity description of "fresh" meat includes meat which has been quick-frozen or quick-frozen and thawed. The Group does not include edible offal as defined in Group 032. Exposures to pesticides is through animal metabolism following oral intake with feed or through dermal intake as a consequence of external use of pesticides against ectoparasites. The entire commodity except bones may be consumed. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400737. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
165 | MeatFromChicken | food product type class | meat from chicken | the muscular tissues from a chicken | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400741. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
166 | MeatFromCow | food product type class | meat from cow | the muscular tissues from a cow | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400737. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
167 | MeatFromLamb | food product type class | meat from lamb | the muscular tissues from a lamb | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400737. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
168 | MeatFromPig | food product type class | meat from pig | the muscular tissues from a pig | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400737. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
169 | milk | food product type class | milk | Milks are the mammary secretions of various species of lactating herbivorous ruminant animals, usually domesticated. In conformity with the Codex Alimentarius Code of Principles concerning Milk and Milk Products the term "Milk" shall mean exclusively the normal mammary excretion obtained from one or more milkings without either addition thereto or extraction therefrom. Notwithstanding the provisions in the preceding paragraph, "the term "Milk" may be used for milk treated without altering its composition, or for milk, the fat content of which has been standardized under domestic legislation". The entire commodity may be consumed. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400740. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
170 | milk fat | food product type class | milk fat | Milk fats are the fatty ingredients derived from the milk of various mammals | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400773. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
171 | MilkFromCow | food product type class | milk from cow | milk obtained from a cow | Wikipedia, “Milk." [Online]. Available: https://en.wikipedia.org/wiki/Milk#Cow's_milk. [Accessed: Nov. 10, 2018] | used for ingredient classification | |||||||||||||||||||||||||
172 | milled cereal product (early milling stages) | food product type class | milled cereal product (early milling stages) | Milled cereal products (early milling stages). The group includes the early milling fractions of cereal grains, except buckwheat, cañihua and quinoa such as husked rice, polished rice and the unprocessed cereal grain brans. Exposure to pesticides is through pre-harvest treatments of the growing cereal grain crop and especially through post-harvest treatment of cereal grains. The entire commodity may be consumed after further processing or household preparation. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400759 [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
173 | minute | Time measurement | minute | minutes | min | the sixtieth part (1/60) of an hour; sixty seconds | L. Sadowski, "Dairy-Free, Gluten-Free Chocolate Cake with Ganache", Allergic Living. [Online]. Available: https://www.allergicliving.com/recipes/dairy-free-gluten-free-chocolate-cake-with-ganache/ [Accessed 3 Oct. 2018]. | Dictionary.com, “minute.” [Online]. Available: https://www.dictionary.com/browse/minute?s=t. [Accessed Oct. 5, 2018] | This is one of the values used to explain preparation/cooking time | L. Sadowski, "Dairy-Free, Gluten-Free Chocolate Cake with Ganache", Allergic Living. [Online]. Available: https://www.allergicliving.com/recipes/dairy-free-gluten-free-chocolate-cake-with-ganache/ [Accessed 3 Oct. 2018]. | |||||||||||||||||||||
174 | miscellaneaous secondary food commodity of plant origin | food product type class | miscellaneaous secondary food commodity of plant origin | a "primary food commodity" of various types or from different sources which has undergone simple processing | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400760. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
175 | miscellaneous derived edible product of plant origin | food product type class | miscellaneous derived edible product of plant origin | Miscellaneous derived edible products include various intermediate products in the manufacture of edible food products. Some of these are used for further processing and not consumed as food or feed as such. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400765. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
176 | moist | Food texture | moist | slightly or moderately wet | "Quick English: Vocabulary to Describe Food," Kaplan. [Online]. Available https://www.kaplaninternational.com/blog/quick-english-vocabulary-to-describe-food. [Accessed 18-Oct-2018]. | “Moist,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/moist. [Accessed: 18-Oct-2018]. | used as a texture | ||||||||||||||||||||||||
177 | mollusc (including cephalopod) and other invertebrate animal | food product type class | mollusc (including cephalopod) and other invertebrate animal | Molluscs are aquatic or land animals or various species, wild or cultivated, which have an inedible outer or inner shell. The edible aquatic Molluscs live mainly in brackish water or in the sea; several species are cultivated. A few edible species of land snails are cultivated. Exposure to pesticides is through animal metabolism: the aquatic species also through water contamination. The entire commodity except the outer or inner shell may be consumed. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400752. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
178 | mushroom | food product type class | mushroom | the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source | Wikipedia, “Mushroom." [Online]. Available: https://en.wikipedia.org/wiki/Mushroom. [Accessed: Nov. 22, 2018] | used for ingredient classification | |||||||||||||||||||||||||
179 | mushy | Food texture | mushy | having the consistency of mush | "Quick English: Vocabulary to Describe Food," Kaplan. [Online]. Available https://www.kaplaninternational.com/blog/quick-english-vocabulary-to-describe-food. [Accessed 18-Oct-2018]. | “Mushy,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/mushy. [Accessed: 18-Oct-2018]. | used as a texture | ||||||||||||||||||||||||
180 | nut and seed | food product type class | nut and seed | TYPE 04 - NUTS AND SEEDS Nuts and seeds are derived from a large variety of trees, shrubs and herbaceous plants, mostly cultivated. The mature seeds or nuts are used as human food, for the production of beverages or edible vegetable oils and for the production of seed meals and cakes for animal feed. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400652. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
181 | NutFreeRecipe | Equivalence Class | nut free recipes | a class that contains all recipes that do not contain tree nuts | “Nut,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/nut. [Accessed: 1-Nov-2018] | recipe class | |||||||||||||||||||||||||
182 | nutty | Food flavor | nutty | having a flavor like that of nuts | “Nutty,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/nutty. [Accessed: 12-Oct-2018]. | used as a flavor | A property of flavor that will aid in the substitution decision making of the ontology | ||||||||||||||||||||||||
183 | oat | Ingredient | oat | a cereal grass, Avena sativa, cultivated for its edible seed | Dictionary.com, “oat.” [Online]. Available: https://www.dictionary.com/browse/oat. [Accessed Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
184 | oilseed | food product type class | oilseed | Oilseed consists of seeds from a variety of plants used in the production of edible vegetable oils, seed meals and cakes for animal feed. Some important vegetable oil seeds are by-products of fibre or fruit crops (e.g. cotton seed, olives). Some of the oilseeds are, directly or after slight processing (e.g. roasting), used as food (e.g. peanuts) or for food flavouring (e.g. poppy seed, sesame seed). Oilseeds are protected from pesticides applied during the growing season by the shell or husk. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400686. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
185 | olive oil | Ingredient | olive oil | a pale yellow to yellowish-green nondrying oil that is obtained from olives, is high in monounsaturated fat, and is used chiefly as a salad oil and in cooking | “Olive oil,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/olive%20oil. [Accessed: 1-Nov-2018] | used as an ingredient | |||||||||||||||||||||||||
186 | onion | Ingredient | onion | a widely cultivated Asian herb of the lily family with pungent edible bulbs | “Onion ,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/onion. [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
187 | oregano | Ingredient | oregano | a bushy perennial mint (Origanum vulgare) with leaves that are used as a seasoning and a source of aromatic oil | “Oregano,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/oregano [Accessed: 1-Nov-2018] | used as an ingredient | |||||||||||||||||||||||||
188 | paprika | Ingredient | paprika | a usually mild red condiment consisting of the dried finely ground pods of various sweet peppers | “Paprika ,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/paprika. [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
189 | parsley | Ingredient | parsley | a European biennial herb of the carrot family widely grown for its finely dissected curly or flat leaves which are used as an herb or garnish | “Parsley ,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/parsley. [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
190 | peanut | Ingredients/Food Allergies | peanut | the pod or the enclosed edible seed of the plant, Arachis hypogaea, of the legume family: the pod is forced underground in growing, where it ripens | Your Food Allergy Field Guide. (2017). [pdf] Food Allergy Research and Education. Available at: https://www.foodallergy.org/sites/default/files/migrated-files/file/field-guide.pdf [Accessed 3 Oct. 2018]. | Dictionary.com, “peanut.” [Online]. Available: https://www.dictionary.com/browse/peanut. [Accessed Oct. 5, 2018] | used as an ingredient | This definition refers to the nuts of the plant as used as an ingredient in a recipe. | Your Food Allergy Field Guide. (2017). [pdf] Food Allergy Research and Education. Available at: https://www.foodallergy.org/sites/default/files/migrated-files/file/field-guide.pdf [Accessed 3 Oct. 2018]. | ||||||||||||||||||||||
191 | pecan | Ingredient | pecan | a tall hickory tree, Carya illinoinensis, of the southern U.S. and Mexico, cultivated for its oval, smooth-shelled, edible nuts | Dictionary.com, “pecan.” [Online]. Available: https://www.dictionary.com/browse/pecan. [Accessed Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
192 | pome fruit | food product type class | pome fruit | Pome fruits are produced on trees and shrubs belonging to certain genera of the rose family (Rosaceae), especially the genera Malus and Pyrus. They are characterized by fleshy tissue surrounding a core consisting of parchment-like carpels enclosing the seeds. Pome fruits are fully exposed to pesticides applied during the growing season. Post-harvest treatments directly after harvest may also occur. The entire fruit, except the core, may be consumed in the succulent form or after processing. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400669. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
193 | pot roast with vegetables | Recipe | pot roast with vegetables | slow-cooked beef with carrots, potatoes, or other vegetables added partway through cooking | Myrecipes, “Pot Roast 101,” 2018. [Online]. Available: https://www.myrecipes.com/quick-and-easy/how-to-cook-pot-roast. [Accessed Oct. 18, 2018] | recipe | |||||||||||||||||||||||||
194 | potato | Ingredient | potato | a memeber of the nightshade family widely cultivated for its edible starchy tuber | “Potato,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/potato. [Accessed: 13-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
195 | poultry fat | food product type class | poultry fat | Poultry fats are derived from the fatty tissues of poultry. Exposure to pesticides may result from external treatment of animals or poultry houses or through animal metabolism following oral intake of pesticides with feed. The entire product may be consumed. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400742. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
196 | poultry meat (including pigeon meat) | food product type class | poultry meat (including pigeon meat) | Poultry meats are the muscular tissues including adhering fat and skin from poultry carcases as prepared for wholesale or retail distribution. Exposure to pesticides may result from external treatment of animals or poultry houses or through animal metabolism following oral intake of pesticides with feed. The entire product may be consumed. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400741. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
197 | poultry product | food product type class | poultry product | any poultry carcass, or part of it; or any product which is made wholly or partially from any poultry carcass or part of it | The State of Maryland, "Poultry Product," 2014 [Online]. Available: https://definedterm.com/poultry_product. [Accessed Nov.16, 2018] | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON. [Accessed Nov. 14, 2018]. | used for ingredient classification | ||||||||||||||||||||||||
198 | poultry, edible offal of | food product type class | poultry, edible offal of | Poultry edible offal are such edible tissues and organs, other than poultry meat and poultry fat, from slaughtered poultry as have been passed as fit for human consumption. Examples: liver, gizzard, heart, skin etc. In the former Classification of Food and Feed Groups in the Guide to Codex Maximum Limits for Pesticide Residues 1978: CAC/PR 1-1978 the name Poultry by-products was used for this group. Exposure to pesticides is through animal metabolism following oral intake of pesticides with feed or may result from external treatment of animals or poultry houses. The entire product may be consumed. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400743. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
199 | primary food commodity of animal origin | food product type class | primary food commodity of animal origin | LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400645. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
200 | primary food commodity of fungus origin | food product type class | primary food commodity of fungus origin | unaltered food derived from fungus | NHS, “Eating processed foods,” January 2017. [Online]. Available: https://www.nhs.uk/live-well/eat-well/what-are-processed-foods/. [Accessed Nov.22 2018] | used for ingredient classification | |||||||||||||||||||||||||
201 | primary food commodity of plant origin | food product type class | primary food commodity of plant origin | LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400644. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
202 | processed food of animal origin | food product type class | processed food of animal origin | LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400648. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
203 | processed food of plant origin | food product type class | processed food of plant origin | LanguaL curation note: This term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400647. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
204 | pulse | food product type class | pulse | Pulses are derived from the mature seeds naturally or artificially dried, of leguminous plants known as beans (dry) and peas (dry). The seeds in the pods are protected from most pesticides applied during the growing season except pesticides which show a systemic action. The dried beans and peas however are often exposed to post-harvest treatments. The dry pulses are consumed after processing or household cooking. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400680. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
205 | pumpkin seed | Ingredients/Food Allergies | pumpkin seed | the edible seed of a pumpkin | “pumpkin seed - Dictionary Definition,” Vocabulary.com. [Online]. Available: https://www.vocabulary.com/dictionary/pumpkin seed. [Accessed: 12-Oct-2018]. | used as an ingredient | A potential substitution for members of the tree nut family | ||||||||||||||||||||||||
206 | recipe | Description of food structures | recipe | a combination of ingredients and a method, created by a chef, that produces a food | J. Cantais et al., “An Example of Food Ontology for Diabetes Control,” In Proceedings of Workshop on Ontology, Jan. 2005. [Abstract]. Available: CiteSeerX, http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.137.8373. [Accessed Oct. 1, 2018] | BBC, “Food Ontology,” ONTOLOGIES, March 2014. [Online]. Available: https://www.bbc.co.uk/ontologies/fo. [Accessed Sep. 29, 2018]. | top-level class | High level term in the ontology | High Energy Breakfast Shake Ingredients: 1 medium banana 1/2 cup whole strawberries 1-1/2 cup low-fat milk 2-1/2 TBS almond butter 2 TBS ground flaxseeds 1-1/2 TBS blackstrap molasses Directions: Blend all ingredients until smooth. | J. Cantais et al., “An Example of Food Ontology for Diabetes Control,” In Proceedings of Workshop on Ontology, Jan. 2005. [Abstract]. Available: CiteSeerX, http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.137.8373. [Accessed Oct. 1, 2018] | |||||||||||||||||||||
207 | root and tuber vegetable | food product type class | root and tuber vegetable | Root and tuber vegetables are the starchy enlarged solid roots, tubers, corms or rhizomes, mostly subterranean, of various species of plants, mostly annuals. The underground location protects the edible portion from pesticides applied to the aerial parts of the crop during the growing season; however the commodities in this group are exposed to pesticide residues from soil treatments. The entire vegetable may be consumed in the form of fresh or processed foods. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400681. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
208 | rosemary | Ingredient | rosemary | a fragrant shrubby Mediterranean mint having grayish-green needlelike leaves used as a seasoning | “Rosemary ,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/rosemary. [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
209 | salad | Course | salad | a dish consisting of a mixture of small pieces of food, usually vegetables | Wikipedia, “Salad." [Online]. Available: https://en.wikipedia.org/wiki/Salad. [Accessed: Nov. 16, 2018] | used as a course | |||||||||||||||||||||||||
210 | salt | Ingredient | salt | a crystalline compound NaCl that consists of sodium chloride, is abundant in nature, and is used especially to season or preserve food or in industry | “Salt,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/salt. [Accessed: 13-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
211 | salty | Food flavor | salt | of, seasoned with, or containing salt | "Quick English: Vocabulary to Describe Food," Kaplan. [Online]. Available https://www.kaplaninternational.com/blog/quick-english-vocabulary-to-describe-food. [Accessed 18-Oct-2018]. | “Salty,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/salty. [Accessed: 18-Oct-2018]. | used as a flavor | ||||||||||||||||||||||||
212 | saucy shepherd pie | Recipe | saucy shepherd pie | minced red meat cooked in a gravy or sauce with onions and sometimes other vegetables, such as peas, celery or carrots, and topped with a layer of mashed potato before it is baked | Wikipedia, “Shepherd's pie,” Oct. 2018. [Online]. Available: https://en.wikipedia.org/wiki/Shepherd%27s_pie. [Accessed Oct. 18, 2018] | recipe | |||||||||||||||||||||||||
213 | secondary food commodities of plant origin | food product type class | secondary food commodities of plant origin | The term "secondary food commodity" means a "primary food commodity" which has undergone simple processing, such as removal of certain portions, drying (except natural drying), husking, and comminution, which do not basically alter the composition or identity of the product. Natural field dried mature crops or parts of crops such as pulses, bulb onions or cereal grains are not considered as secondary food commodities. Secondary food commodities may be processed further or used as ingredients in the manufacture of food or sold directly to the consumer. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400660. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
214 | secondary food commodity of animal origin | food product type class | secondary food commodity of animal origin | Type 16 - Secondary food commodities of animal origin The term "secondary food commodity" means a "primary food commodity" which has undergone simple processing, such as removal of certain portions, drying, and comminution, which do not basically alter the composition or identity of the commodity. Secondary food commodities may be processed further, or used as ingredients in the manufacture of food, or sold directly to the consumer. This type of processed food includes groups of processed primary food commodities of animal origin which have undergone simple processing, such as processed mammalian meat and poultry meat, fishes and other aquatic animals, e.g. dried meat, dried fish. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400664. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
215 | secondary milk product | food product type class | secondary milk product | Secondary milk products include milk products which have undergone simple processing such as removal or part removal of certain ingredients e.g. water, milk fat etc. The group and the commodities therein will only be used for pesticides which are not partitioned exclusively or nearly exclusively into the milk fat. The group includes among others the following commodities as defined in the relevant Codex Standards, see CAC/VOL. XVI-Ed. 1 (1984). The reference no. of the standard is indicated between brackets. Milk powders (whole, skimmed and partly skimmed) (Standard A-5 1971); evaporated milks (whole, skimmed) (Standard A-3 1971); skimmed milk. Specific commodities will be listed in this group with their code nos. accordingly as the necessity for this arises. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400770. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
216 | seed for beverage and sweets | food product type class | seed for beverage and sweets | The seeds for beverages and sweets are derived from tropical and sub-tropical trees and shrubs. After processing the seeds are used in the production of beverages and sweets. These seeds are protected from pesticides applied during the growing season by the shell or other parts of the fruit. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400687. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
217 | serves | Property of recipe | serves | used to indicate how much food a recipe produces | "Serve definition and meaning," Collins English Dictionary. Available: https://www.collinsdictionary.com/dictionary/english/serve [Accessed 27-Oct-2018]. | recipe property | |||||||||||||||||||||||||
218 | sesame oil | Ingredient | sesame oil | a yellow oil expressed from the seeds of the sesame, used in cooking, as a vehicle for medicines, and in the manufacture of margarine, soap, and cosmetics | Dictionary.com, “sesame oil.” [Online]. Available: https://www.dictionary.com/browse/sesame-oil. [Accessed Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
219 | side | Meal | side | a food served separately along with the main course | “Side Dish,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/side dish. [Accessed: 25-Oct-2018]. | used as a course | |||||||||||||||||||||||||
220 | SideRecipe | Equivalence Class | side recipe | a class that contains recipes of type side | “Side Dish,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/side dish. [Accessed: 25-Oct-2018]. | recipe class | |||||||||||||||||||||||||
221 | smoky | Food flavor | smoky | suggestive of smoke especially in flavor or odor | "Quick English: Vocabulary to Describe Food," Kaplan. [Online]. Available https://www.kaplaninternational.com/blog/quick-english-vocabulary-to-describe-food. [Accessed 18-Oct-2018]. | “Smoky,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/smoky. [Accessed: 18-Oct-2018]. | used as a flavor | ||||||||||||||||||||||||
222 | smothered chicken breast | Recipe | smothered chicken breast | a dish made from chicken breast, topped with bacon, caramelized onions, and zippy shredded cheese | Allrecipes.com, “Smothered Chicken Breasts,” 2010. [Online]. Available: https://www.allrecipes.com/recipe/222607/smothered-chicken-breasts/?internalSource=hub%20recipe&referringContentType=Search. [Accessed Nov.9, 2018] | recipe | |||||||||||||||||||||||||
223 | snack | Course | snack | a light meal : food eaten between regular meals | “Snack,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/snack. [Accessed: 1-Nov-2018] | used as a meal | |||||||||||||||||||||||||
224 | soup | Course | soup | a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid | Wikipedia, “Soup." [Online]. Available: https://en.wikipedia.org/wiki/Soup. [Accessed: Nov. 16, 2018] | used as a course | |||||||||||||||||||||||||
225 | soy | Ingredients/Food Allergies | soy | a bushy Old World plant, Glycine max, of the legume family, grown in the U.S., chiefly for forage and soilimprovement | Your Food Allergy Field Guide. (2017). [pdf] Food Allergy Research and Education. Available at: https://www.foodallergy.org/sites/default/files/migrated-files/file/field-guide.pdf [Accessed 3 Oct. 2018]. | Dictionary.com, "soybean." [Online]. Available: https://www.dictionary.com/browse/soybean. [Accessed Oct. 5, 2018] | used as an ingredient | This defintion refers to the bean only as an ingredient in a recipe. | Your Food Allergy Field Guide. (2017). [pdf] Food Allergy Research and Education. Available at: https://www.foodallergy.org/sites/default/files/migrated-files/file/field-guide.pdf [Accessed 3 Oct. 2018]. | ||||||||||||||||||||||
226 | soy sauce | Ingredient | soy sauce | a salty, fermented sauce prepared from soybeans, used in East Asian cuisine | Dictionary.com, “soy sauce.” [Online]. Available: https://www.dictionary.com/browse/soy-sauce. [Accessed Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
227 | spice | food product type class | spice | Spices consist of the aromatic seeds roots, berries or other fruits from a variety of plants, which are used in relatively small quantities to flavour foods. Spices are exposed in varying degrees to pesticides applied during the growing season. Also post-harvest treatments may be applied to spices in the dried form. They are consumed primarily in the dried form as condiment. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400689. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
228 | spicy | Food flavor | spicy | having the quality, flavor, or fragrance of spice | "Quick English: Vocabulary to Describe Food," Kaplan. [Online]. Available https://www.kaplaninternational.com/blog/quick-english-vocabulary-to-describe-food. [Accessed 18-Oct-2018]. | “Spicy,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/spicy. [Accessed: 18-Oct-2018]. | used as a flavor | ||||||||||||||||||||||||
229 | stalk and stem vegetable | food product type class | stalk and stem vegetable | Stalk and stem vegetables are the edible stalks, leaf stems or immature shoots, from a variety of annual or perennial plants. Although not actually belonging to this group, globe artichoke (the immature flowerhead) of the family Compositae is included in this group. Depending upon the part of the crop used for consumption and the growing practices, stalk and stem vegetables are exposed, in varying degrees, to pesticides applied during the growing season. Stalk and stem vegetables may be consumed in whole or in part and in the form of fresh, dried or processed foods. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400682. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
230 | stone fruit | food product type class | stone fruit | Stone fruits are produced on trees belonging to the genus Prunus of the rose family (Rosaceae). They are characterized by fleshy tissue surrounding a single hard shelled seed. The fruit is fully exposed to pesticides applied during the growing season (fruit setting until harvest). Dipping of fruit immediately after harvest, especially with fungicides, may also occur. The entire fruit, except the seed, may be consumed in a succulent or processed form. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400670. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
231 | substituteFor | Ontology relationship | substitute for | indicates that this item can take the place or function of another | “Substitute,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/substitute. [Accessed: 12-Oct-2018]. | ingredient property | A relationship between two incredients or classes that indicate that they are substitutable for each other | ||||||||||||||||||||||||
232 | sweet | Food flavor | sweet | being or inducing the one of the four basic taste sensations that is typically induced by disaccharides and is mediated especially by receptors in taste buds at the front of the tongue | "Quick English: Vocabulary to Describe Food," Kaplan. [Online]. Available https://www.kaplaninternational.com/blog/quick-english-vocabulary-to-describe-food. [Accessed 18-Oct-2018]. | “Sweet,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/sweet. [Accessed: 18-Oct-2018]. | used as a flavor | ||||||||||||||||||||||||
233 | tapioca flour | Ingredient | tapioca flour | a flour made from the tapioca plant | “Tapioca,” The Free Dictionary. [Online]. Available: https://www.thefreedictionary.com/Tapioca+flour. [Accessed Nov.9, 2018] | used as an ingredient | |||||||||||||||||||||||||
234 | tarragon | Ingredient | tarragon | a small widely cultivated perennial artemisia (Artemisia dracunculus) having aromatic narrow usually entire leaves, its leaves used as a seasoning | “Tarragon ,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/tarragon. [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
235 | tart | Food flavor | tart | agreeably sharp or acid to the taste | "Quick English: Vocabulary to Describe Food," Kaplan. [Online]. Available https://www.kaplaninternational.com/blog/quick-english-vocabulary-to-describe-food. [Accessed 18-Oct-2018]. | “Tart,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/tart. [Accessed: 18-Oct-2018]. | used as a flavor | ||||||||||||||||||||||||
236 | tea | food product type class | tea | Teas are derived from the leaves of several plants, principally Camellia sinensis. They are used mainly in a fermented and dried form or only as dry leaves for the preparation of infusions, which are used as beverages. Newly grown vegetative shoots (terminal bud and 2-3 leaves) of tea are plucked, withered, twisted and comminuted and thereafter, in general, fermented and dried. Teas made from other plants are often prepared in a similar way. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400762. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
237 | temperature measurement | Subclass of measurement | temperature measurement | the process of measuring a current local temperature for immediate or later evaluation | Wikipedia, “Temperature measurement." [Online]. Available: https://en.wikipedia.org/wiki/Temperature_measurement. [Accessed: Nov. 22, 018] | recipe property | |||||||||||||||||||||||||
238 | texture | Subclass of food characteristic | texture | the characteristic physical structure given to a material, an object, etc., by the size, shape, arrangement, and proportions of its parts | “Texture,” Dictionary.com. [Online]. Available: https://www.dictionary.com/browse/texture. [Accessed: 12-Oct-2018]. | food property | Food property that will allow for the grouping of food that similar mouth feels | ||||||||||||||||||||||||
239 | thai chicken | Recipe | thai chicken | a thai dish made with chicken | Allrecipes.com, “Thai Chicken,” 2010. [Online]. Available: https://www.allrecipes.com/recipe/16862/thai-chicken/?internalSource=hub%20recipe&referringContentType=Search. [Accessed Nov.9, 2018] | recipe | |||||||||||||||||||||||||
240 | thyme | Ingredient | thyme | any of a genus (Thymus) of Eurasian mints with small pungent aromatic leaves | “Thyme,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/thyme. [Accessed: 1-Nov-2018] | used as an ingredient | |||||||||||||||||||||||||
241 | time measurement | Subclass of measurement | time measurement | the process of measuring the an period during which an action, process, or condition exists or continues | Wikipedia, “Temperature measurement." [Online]. Available: https://en.wikipedia.org/wiki/Temperature_measurement. [Accessed: Nov. 22, 018] Merriam-Webster, “Time." [Online]. Available: https://www.merriam-webster.com/dictionary/time. [Accessed: Nov. 22, 018] | recipe property | |||||||||||||||||||||||||
242 | tomato | Ingredient | tomato | the usually large, rounded, edible, pulpy berry of an herb (genus Solanum) of the nightshade family native to South America that is typically red but may be yellow, orange, green, or purplish in color and is eaten raw or cooked as a vegetable | “Tomato,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/tomato. [Accessed: 1-Nov-2018] | used as an ingredient | |||||||||||||||||||||||||
243 | tree nut | food product type class | tree nut | Tree nuts are the seeds of a variety of trees and shrubs which are characterized by a hard inedible shell enclosing an oily seed. The seed is protected from pesticides applied during the growing season by the shell and other parts of the fruit. The edible portion of the nut is consumed in succulent, dried or processed forms. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400685. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
244 | user | Description of food structures | user | one that uses | “User,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/user. [Accessed: 12-Oct-2018]. | food ontology structure | A class that will help the ontology to better narrow down the recipe list that it generates | ||||||||||||||||||||||||
245 | user 15 | An individual of user | user 15 | a user with ID 15 | Techopedia, “User Identification (User ID),” 2018. [Online]. Available: https://www.techopedia.com/definition/12552/user-identification-user-id. [Accessed Oct. 18, 2018] | represents an individual user | |||||||||||||||||||||||||
246 | vanilla extract | Ingredient | vanilla extract | a solution made by macerating and percolating vanilla pods in a solution of ethanol and water | Wikipedia, “Vanilla extract." [Online]. Available: https://en.wikipedia.org/wiki/Vanilla_extract. [Accessed: 1-Nov-2018] | used as an ingredient | |||||||||||||||||||||||||
247 | vegetable | food product type class | vegetable | Vegetables are foods derived from many different kinds of plants mostly annual and usually cultivated, commonly known by custom and tradition as "vegetables". In several countries, some of these commodities grown on large areas are distinguished as "field crops" or arable crops e.g. sugar beet. For the sake of convenience in this guide such crops are classified under Type 2 Vegetables. Exposure to pesticides is dependent on the particular part of the plant used for food and the growing practices. Vegetables may be consumed in whole or in part and in the form of fresh, dried or processed foods. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400650. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
248 | vegetable oil | Ingredient | vegetable oil | an oil of plant origin | “Vegetable Oil ,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/vegetable oil. [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
249 | vegetable oil, crude | food product type class | vegetable oil, crude | Vegetable oils, crude, includes the crude vegetable oils derived from oil seed Group 023, tropical and sub-tropical oil-containing fruits such as olives, and some pulses (e.g. soya bean, dry). For the definition and characteristics of Olive oil, crude see Codex Stan. 33-1981. The crude oils are used as constituents of compounded animal feeds or further processed (refined, clarified). See Group 068, Vegetable oils, edible (or refined). Exposure to pesticides is through pre-harvest treatment of the relevant crops or post-harvest treatment of the oilseeds or oil-containing pulses. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400763. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
250 | vegetable oil, edible (or refined) | food product type class | vegetable oil, edible (or refined) | Vegetable oils, edible (or refined) includes the vegetable oil derived from oil seed, Group 023, tropical and sub-tropical oil-containing fruits such as olives, and some pulses with a high oil content. The edible oils are derived from the crude oils though a refining and/or clarifying process. For definitions and characteristics of the edible oils listed below, see Codex Stan. 20-27 (inclusive), 33,124 and 126 (inclusive) - 1981. Exposure to pesticides is through pre-harvest treatment of the relevant crops, or post-harvest treatment of the oilseeds and oil containing pulses. | BioPortal, “FoodOn,” November 2018. [Online]. Available: https://bioportal.bioontology.org/ontologies/FOODON/?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FFOODON_03400764. [Accessed Nov. 14, 2018]. | used for ingredient classification | |||||||||||||||||||||||||
251 | walnut | Ingredients/Food Allergies | walnut | the furrowed nut of any of a genus (Juglans of the family Juglandaceae, the walnut family) of deciduous trees | “Walnut,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/walnut. [Accessed: 12-Oct-2018]. | used as an ingredient | Member of the tree nut family which is a common allergen | ||||||||||||||||||||||||
252 | water | Ingredient | water | the liquid that descends from the clouds as rain, forms streams, lakes, and seas, and is a major constituent of all living matter and that when pure is an odorless, tasteless, very slightly compressible liquid oxide of hydrogen H2O which appears bluish in thick layers, freezes at 0° C and boils at 100° C, has a maximum density at 4° C and a high specific heat, is feebly ionized to hydrogen and hydroxyl ions, and is a poor conductor of electricity and a good solvent | “Water ,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/water. [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
253 | white bread | Recipe | white bread | bread made from a white flour | Allrecipes.com, “Simple White Bread,” 2010. [Online]. Available: https://www.allrecipes.com/recipe/6771/simple-white-bread/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%2011. [Accessed Nov.9, 2018] | recipe | |||||||||||||||||||||||||
254 | white sugar | Ingredient | white sugar | a sweet crystallizable material that consists wholly or essentially of sucrose, is colorless or white when pure tending to brown when less refined, is obtained commercially from sugarcane or sugar beet and less extensively from sorghum, maples, and palms, and is important as a source of dietary carbohydrate and as a sweetener and preservative of other foods | “Sugar,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/sugar. [Accessed: 1-Nov-2018] | used as an ingredient | |||||||||||||||||||||||||
255 | white vinegar | Ingredient | white vinegar | a sour liquid consisting of dilute and impure acetic acid | Dictionary.com, “vinegar.” [Online]. Available: https://www.dictionary.com/browse/vinegar. [Accessed Nov. 10, 2018] | used as an ingredient | |||||||||||||||||||||||||
256 | whole grain banana pancake | Recipe | whole grain banana pancake | a banana pancake made with whole grain | Allrecipes.com, “Whole Grain Banana Pancakes,” 2010. [Online]. Available: https://www.allrecipes.com/recipe/231392/whole-grain-banana-pancakes/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201. [Accessed Nov.9, 2018] | recipe | |||||||||||||||||||||||||
257 | whole grain mustard | Ingredient | whole grain mustard | prepared mustard with visible mustard seeds | TasteofHome, “What Is Whole Grain Mustard?,” 2018. [Online]. Available: https://www.tasteofhome.com/cooking-tips/ask-the-test-kitchen/what-is-whole-grain-mustard-. [Accessed Oct. 27 2018] | used as an ingredient | |||||||||||||||||||||||||
258 | whole wheat flour | Ingredient | whole wheat flour | flour that is ground from the whole grain and contains all the constituents of the wheat kernels | “Whole Wheat Flour ,” Merriam-Webster. [Online]. Available: https://www.merriam-webster.com/dictionary/whole wheat flour. [Accessed: 26-Oct-2018]. | used as an ingredient | |||||||||||||||||||||||||
259 | yeast | food product type class | yeast | humid, yellowish froth produced by fermenting malt worts, and used to brew beer, leaven bread, and also used in certain medicines | Wikidictionary, “Yeast." [Online]. Available: https://en.wiktionary.org/wiki/yeast. [Accessed: Nov. 22, 2018] | used for ingredient classification |