A complex sulfated polymer of galactose units, extracted from Gelidium cartilagineum, Gracilaria confervoides, and related red algae. It is used as a gel in the preparation of solid culture media for microorganisms, as a bulk laxative, in making emulsions, and as a supporting medium for immunodiffusion and immunoelectrophoresis. (Medical Subject Headings Ontology)
The pod-enclosed seed of various leguminous herbs as well as other vegetable seeds or fruits that resemble true beans.
Sauce made with low quality meat from the shank or shin.
A liquid that is suitable for human consumption. (National Cancer Institute Thesaurus)
Meat-based sauce originating from Bologna, Italy
A general purpose nutrient medium recommended for the cultivation and isolation of a variety of microorganisms, including bacteria, yeasts, and molds. (Hardy Diagnostics)
https://catalog.hardydiagnostics.com/cp_prod/Content/hugo/BHIAgar_wOther.html http://bioportal.bioontology.org/ontologies/SNOMEDCT/?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F5131000124105
Brin heart infusion, modified bhi, brain heart infusion broth
A highly nutritious general-purpose growth medium for culturing fastidious and nonfastidious microorganisms, such as streptococci, pneumococci and meningococci. It is made by boiling cow or porcine hearts and brains.
Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented.
Liquid culture medium, broth culture, nutrient broth
A leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads.
Refers to a variety of Cucumis melo, a species in the family Cucurbitaceae.
A root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist.
Seeds from grasses (POACEAE) which are important in the diet. (Medical Subject Headings)
A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.
Recipe of salad using chees like secondary ingredient
Frankfurt sausage prepared with chicken meat
Pork, fat, salt, sugar, garlic, spanish paprika, oregano
Typical spanish dry-fermented sausage, manufactured using traditional technologies composed by pork and fat, together with spicies and curing agents.
Rubio et al. (2018) (Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage. Rubio, B., Possas, A., García-Gimeno, R. M., Rincón, F., Martínez, B. 10.1016/j.fm.2017.07.012 Food Microbiology. 69, 19-24, 2018)
Mayonnaise, dressing, sauce, diluted vinegar, cider
Foods prepared from multiple identifiable ingredients through processing to a greater or lesser extent.
Culture broth, broth culture, culture medium, culture media
A liquid or gel containing nutrients, salts, and other factors formulated to support the growth of microorganisms, cells, or plants. (National Cancer Institute Thesaurus)
A food involving whipped and cooked milk, sugar and egg yolk mixtures.
Recipe of salad using egg like seconday ingredient.
Cytoplasm stored in an egg that contains nutritional reserves for the developing embryo. It is rich in polysaccharides, lipids, and proteins.
Recipe of salad using eggplant like secondary ingredient
A grouping of jawed and jawless vertebrate animals usually having fins and a covering of scales or plates, breathing by means of gills, and living almost entirely in the water. (National Cancer Institute Thesaurus)
All food, all food (generic), food products
A group of materials of either plant, animal or artificial origin containing essential body nutrients that can be ingested by an organism to produce energy, stimulate growth, and maintain life. (National Cancer Institute Thesaurus)
Fish of the genera ONCORHYNCHUS and Salmo in the family SALMONIDAE. They are anadromous game fish, frequenting the coastal waters of both the North Atlantic and Pacific. They are known for their gameness as a sport fish and for the quality of their flesh as a table fish.
The gilt-head (sea) bream (Sparus aurata) is a fish of the bream family Sparidae found in the Mediterranean Sea and the eastern coastal regions of the North Atlantic Ocean. It commonly reaches about 35 centimetres (1.15 ft) in length, but may reach 70 cm (2.3 ft) and weigh up to about 7.36 kilograms (16.2 lb). (Wikipedia)
Gilthead sea bream extract Sparus aurata
Fruiting berrys of the deciduous woody vines of the botanical genus Vitis.
Plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.
Ground chicken with competitive microflora
The liquid produced by squeezing or crushing a fruit or vegetable.
Any of the various plants of the genus Lactuca, especially L. sativa, cultivated for its edible leaves. Includes all foodmatrix with lettuce like principal ingredient and different packaging ways.
Medium used for the preservation of Saccharomyces carlsbergensis and for analysis of Vitamin B6. It is also used widely for the cultivation of common lactobacilli, yeast and fungi.
Recipe of salad using mayonnaise like sauce
The fleshy fruit of a plant of the family Cucurbitaceae.
A species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable.
A food made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts (normaly cereals).
Recipe of salad using pasta like secondary ingredient
A plant genus in the ANACARDIACEAE family known for the Pistachio nuts and for gum Mastic.
Medium is used for the isolation of yeast and fungi from powdered milk or processed milk products.
A nutrient fluid containing proteins, fats, lactose, and various vitamins and minerals produced by the mammary gland of a female mammal.
A self-contained, individual field ration of cured meet in lightweight packaging to prepare it in all kind of conditions.
A dish consisting of small pieces of food, which may be mixed with a sauce or salad dressing. Salads can incorporate a variety of foods including vegetables, fruits, cheese, cooked meat, eggs and grains. Garden salads use a base of leafy greens; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad, and somen salad.
All those products (mostly fluid or semi-fluid table-top preparations) that are used to provide taste to other foods thanks to their spicy, oily or other tasty characteristics. (European Food Safety Autority- FOODEX)
A food made from ground meat. Typically the sausage is formed in a casing traditionally made from intestine, but sometimes synthetic
Sausages with potassium lactate and sodium diacet
The European bass (Dicentrarchus labrax) is a primarily ocean-going fish native to the waters off Europe's western and southern and Africa's northern coasts, though it can also be found in shallow coastal waters and river mouths during the summer months. It is one of only six species in its family, Moronidae, collectively called the temperate basses. (Wikipedia)
Sea bass extract Dicentrarchus labrax extract
Shellfish used as food or suitable for food.
Recipe of salad using seafood like secondary ingredient
Recipe of salad using shrimp and imitation crab like secondary ingredient
Sliced vacuum packaged cooked cured meat products
Every meat product, cooked and cured, wich are preserved by slices using vacuum-packaging system
Preparation of fish that has been cured and hot or cold smoked.
A preparation of salmon, typically a fillet that has been cured and hot or cold smoked.
Sausages prepared and fermented by the soudjouk style.
Plant milk produced by soaking dried soybeans and grinding them in water.
Recipe of salad using spicy chees like secondary ingredient
A vegetable with dark green, spear-shaped leaves that can be curled or smooth and are attached to thin stems.
Japanese preparation of specially prepared vinegared rice combined with varied ingredients such as chiefly seafood (often uncooked), vegetables, and occasionally tropical fruits.
Beta vulgaris subsp. vulgaris, Cicla-Group and Flavescens-Group. Is a leafy green vegetable often used in Mediterranean cooking.
Plant species of the family Solanaceae, native of South America, widely cultivated for their edible, fleshy, usually red fruit.
A buffer solution in which the pH is maintained by Tris [tris(hydroxymethyl)aminomethane] and HCl solution. (Chemical Methods Ontology)
A nutrient medium which promotes the growth of a wide variety of microorganisms, particularly the facultative anaerobic and aerobic bacteria common
Growth media for the culturing of bacteria.
H2O, a clear, colorless, odorless, tasteless liquid that freezes into ice below 0 degrees centigrade and boils above 100 degrees centigrade. (National Cancer Institute Thesaurus)
Yeast nitrogen base (difco), yeast nitrogen broth
A medium which is used for classifying yeasts based on carbon assimilation (Growth Medium Onotology)
Food substances obtained from plant source. (National Cancer Institute Thesaurus)
Lactobacilli MRS Broth is recommended for use in the isolation, enumeration and cultiva- tion of Lactobacillus species (Growth Medium Onotology)
A preparation of seafood, typically a fillet that has been cured and hot or cold smoked.
Sterile, cooked ground chicken breast meat portions
Sterile, cooked ground chicken thigh meat burgers