Infant food Food matrix General Acified sauce Food matrix General Agar medium Nutrien agar, agar 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) http://bioportal.bioontology.org/ontologies/MESH?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FMESH%2FD000362 Ambient stable sauce Food matrix General Bean Green beans The pod-enclosed seed of various leguminous herbs as well as other vegetable seeds or fruits that resemble true beans. Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C71990&jump_to_nav=true Vegetables Beef gravy Sauce made with low quality meat from the shank or shin. Food matrix Meat products Beef sausages Food matrix http://bioportal.bioontology.org/ontologies/RCD?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FRCD%2FUb0Lm Meat products Beverage A liquid that is suitable for human consumption. (National Cancer Institute Thesaurus) http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C85058 Bologna Meat-based sauce originating from Bologna, Italy Food matrix Meat products Brain-heart infusion agar Brain heart infusion agar A general purpose nutrient medium recommended for the cultivation and isolation of a variety of microorganisms, including bacteria, yeasts, and molds. (Hardy Diagnostics) Food matrix 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 Culture medium Brain heart infusion broth 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. Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT/?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F5221000124102 Culture medium Bread Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. Food matrix http://bioportal.bioontology.org/ontologies/RCD?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FRCD%2FUb0DT Vegetables Broth medium Liquid culture medium, broth culture, nutrient broth Culture medium with liquid texture http://bioportal.bioontology.org/ontologies/SNOMEDCT/?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F444941003 Bulked cooked meat Food matrix Meat products Cabbage A leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C71999&jump_to_nav=true Vegetables Cantaloupe Refers to a variety of Cucumis melo, a species in the family Cucurbitaceae. Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C72057&jump_to_nav=true Vegetables Carcass Corpse The dead body of an animal. http://bioportal.bioontology.org/ontologies/ENVO?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FENVO_00002033 Meat products Carrot A root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C72000&jump_to_nav=true Vegetables Cereals Seeds from grasses (POACEAE) which are important in the diet. (Medical Subject Headings) http://bioportal.bioontology.org/ontologies/MESH?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FMESH%2FD002523 Vegetables Cheese A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates. Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F102264005 Milk products Cheese salad Recipe of salad using chees like secondary ingredient Food matrix Vegetables Chemical processed sausages Chemical extracted meat Chicken frankfurters Frankfurt sausage prepared with chicken meat Food matrix Meat products Chicken skin Chorizo Spanish chorizo; sausage Nitrate, nitrite Pork, fat, salt, sugar, garlic, spanish paprika, oregano Fermentation and drying (curing) Typical spanish dry-fermented sausage, manufactured using traditional technologies composed by pork and fat, together with spicies and curing agents. Food matrix 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) Meat products Cold filled acid dressing and sauces Mayonnaise, dressing, sauce, diluted vinegar, cider Food matrix General Composite egg food products Composite fish food products Composite food products Foods prepared from multiple identifiable ingredients through processing to a greater or lesser extent. Composited vegetables food products Cooked beef Coocked uncured beef Food matrix http://bioportal.bioontology.org/ontologies/NCIT?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C71933 Meat products Cooked chicken Cooked uncured chicken Food matrix Meat products Cooked cured pork Food matrix Meat products Cooked ham Cooked pork ham, ham (cooked) Food matrix Meat products Coocked meat -map- Food matrix Meat products Cooked meat model (in mbhi) Food matrix Meat products Cooked meat with nitrites Food matrix Meat products Cooked meat without nitrites Food matrix Meat products Cooked pork Cooked uncured pork Food matrix Meat products Culture medium 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) http://bioportal.bioontology.org/ontologies/NCIT?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C85504 Cured ham Ham Food matrix Meat products Cured meat products Dairy products Dried dairy products Dried milk Dehydrated non fat milk Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F70813002 Milk products Egg Egg custard Traditional custard A food involving whipped and cooked milk, sugar and egg yolk mixtures. Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT/?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F227696005 Eggs Egg salad Recipe of salad using egg like seconday ingredient. Food matrix Vegetables Egg yolk Yolk Cytoplasm stored in an egg that contains nutritional reserves for the developing embryo. It is rich in polysaccharides, lipids, and proteins. Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C71955 Eggs Eggplant salad Eggplant salad (homemade) Recipe of salad using eggplant like secondary ingredient Food matrix Vegetables Fermented meat Fermented dairy products Fermented raw meat sausages Food matrix Meat products Fermented sausages Fish products 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) Food 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) http://bioportal.bioontology.org/ontologies/NCIT?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C62695 Food juice Extract Fresh fish meat Fresh fruits and vegetables Fresh meat Salmon Graved salmon 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. Food matrix Seafood Gilthead sea bream Sparus aurata 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) Food matrix Seafood Gilthead sea bream juice Gilthead sea bream extract Sparus aurata Food matrix Culture medium Grape Grape berry of "red globe" cultivars Fruiting berrys of the deciduous woody vines of the botanical genus Vitis. Food matrix http://bioportal.bioontology.org/ontologies/RCD/?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FRCD%2FX79QF&jump_to_nav=true Vegetables Green leafy vegetables Leafy vegetables 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. Vegetables Ground beef Raw ground beef, ground beef 75% Food matrix http://bioportal.bioontology.org/ontologies/ENVO?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FENVO_02000067 Meat products Ground beef with additives Food matrix Meat products Ground chicken Ground chicken burgers Food matrix Meat products Ground chicken with competitive microflora Food matrix Meat products Ground meat Ground pork Food matrix Meat products Heat treated meat Pasteurized meat products Intermdiate moisure foods Every food with an average moisture. Food matrix General Juices The liquid produced by squeezing or crushing a fruit or vegetable. Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT/?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F129559002&jump_to_nav=true Vegetables Lettuce Iceberg lettuce, lettuce MAP 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. Food matrix Vegetables Malt extract agar Malt extract agar (Nissui) 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. Food matrix http://bioportal.bioontology.org/ontologies/GMO?p=classes&conceptid=http%3A%2F%2Fpurl.jp%2Fbio%2F10%2Fgmo%2FGMO_001306 Culture medium Mayonnaise based salad Recipe of salad using mayonnaise like sauce Food matrix Vegetables Meat emulsion Food matrix Meat products Meat preparations Mechanicaly extracted meat Mechanicaly processed meat Melon The fleshy fruit of a plant of the family Cucurbitaceae. Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C72029&jump_to_nav=true Vegetables Modified Brain heart infusion medium Food matrix Culture medium Modified meat Food matrix Meat products Nitrogen limited media Food matrix Culture medium Others Other medium Other type processed meat Ox muscle Food matrix Meat products Parsley 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. Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C72037&jump_to_nav=true Vegetables Pasta 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). Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F226740002 Vegetables Pasta salad Recipe of salad using pasta like secondary ingredient Food salad http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F227939002 Vegetables Pasteurized milk Food matrix Milk products Pectin-H4Cl-MgSO4 Food matrix Culture medium Pistacia Pistachios A plant genus in the ANACARDIACEAE family known for the Pistachio nuts and for gum Mastic. Food matrix Vegetables Potato dextrose agar Potato dextrose agar (Nissui) Medium is used for the isolation of yeast and fungi from powdered milk or processed milk products. Food matrix http://bioportal.bioontology.org/ontologies/GMO?p=classes&conceptid=http%3A%2F%2Fpurl.jp%2Fbio%2F10%2Fgmo%2FGMO_001374 Culture medium Processed fruits and vegetables Processed raw meat Raw milk Fresh milk A nutrient fluid containing proteins, fats, lactose, and various vitamins and minerals produced by the mammary gland of a female mammal. Food matrix Milk products Ready to eat cured meat RTE cured meat A self-contained, individual field ration of cured meet in lightweight packaging to prepare it in all kind of conditions. Food matrix Meat products Refrigerated chicked skin Food matrix Meat products Salad 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. http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F227927005 Sauces Seasoning, sauces and condiments 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) http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F227518002 Sausages Frankfurters A food made from ground meat. Typically the sausage is formed in a casing traditionally made from intestine, but sometimes synthetic http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F227020009 Sausages with potassium lactate Food matrix Meat products Sausages with potassium lactate and sodium diacet Food matrix Meat products Sausages with potassium sorbate Food matrix Meat products Sea bass Dicentrarchus labrax 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) Food matrix Seafood Sea bass juice Sea bass extract Dicentrarchus labrax extract Food matrix Culture medium Seafood Shellfish used as food or suitable for food. http://bioportal.bioontology.org/ontologies/CADSRVS?p=classes&conceptid=http%3A%2F%2Fmetadatacenter.org%2Fowl%2FcaDSR_VS%233109651_3350344 Seafood juice Seafood extract Seafood lightly presserved Food matrix Seafood Seafood salad Recipe of salad using seafood like secondary ingredient Food matrix Vegetables Sealed cultures Foodd matrix Culture medium Shrimp and imitation crab salad Recipe of salad using shrimp and imitation crab like secondary ingredient Food matrix Vegetables Simulated beef gravy Food matrix Meat products Simulated smoked ham Food matrix Meat products Sliced vacuum packaged cooked cured meat products Every meat product, cooked and cured, wich are preserved by slices using vacuum-packaging system Food matrix Meat products Smoking fish meat Smoking Preparation of fish that has been cured and hot or cold smoked. Smoked meat Smoked salmon A preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Food matrix http://bioportal.bioontology.org/ontologies/RCD?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FRCD%2FUb0NV Seafood Soft cheese Soft cheese (mizithra) Not mature cheese. Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F226848002 Milk products Soudjouk-style fermented sausage Sausages prepared and fermented by the soudjouk style. Food matrix Meat products Soymilk Soy milk; Soya milk Plant milk produced by soaking dried soybeans and grinding them in water. Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F226793001 Vegetables Spicy cheese salad Spicy cheese salad (ph 4.2) Recipe of salad using spicy chees like secondary ingredient Food matrix Vegetables Spinach A vegetable with dark green, spear-shaped leaves that can be curled or smooth and are attached to thin stems. Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C72012&jump_to_nav=true Vegetables Stainless steel Food matrix General Sterile groun chicken burgers Food matrix Meat products Sterile ground chicken portions Food matrix Meat products Sushi products Japanese preparation of specially prepared vinegared rice combined with varied ingredients such as chiefly seafood (often uncooked), vegetables, and occasionally tropical fruits. Swiss chard Chard Beta vulgaris subsp. vulgaris, Cicla-Group and Flavescens-Group. Is a leafy green vegetable often used in Mediterranean cooking. Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C72004&jump_to_nav=true Vegetables Terrestrial animal Tomato Plant species of the family Solanaceae, native of South America, widely cultivated for their edible, fleshy, usually red fruit. Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C72019&jump_to_nav=true Vegetables Terrestrial animal juice Tris-HCl buffer Tris-HCl A buffer solution in which the pH is maintained by Tris [tris(hydroxymethyl)aminomethane] and HCl solution. (Chemical Methods Ontology) Food matrix http://bioportal.bioontology.org/ontologies/CHMO?p=classes&conceptid=http%3A%2F%2Fpurl.obolibrary.org%2Fobo%2FCHMO_0001755 Culture medium Tryptic soy broth tsb+g, tsb-g A nutrient medium which promotes the growth of a wide variety of microorganisms, particularly the facultative anaerobic and aerobic bacteria common Food matrix http://bioportal.bioontology.org/ontologies/NDDF?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FNDDF%2F004982 Culture medium Trypticase soy agar Growth media for the culturing of bacteria. Food matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F44647 Culture medium Trypticase soy agar and derivatives Growth media for the culturing of bacteria. Trypticase soy agar plus yeast extract Growth media for the culturing of bacteria. Food Matrix http://bioportal.bioontology.org/ontologies/SNOMEDCT?p=classes&conceptid=http%3A%2F%2Fpurl.bioontology.org%2Fontology%2FSNOMEDCT%2F446475008 Culture medium UHT milk Food matrix Milk products Undefined foods Undefined fermented meat Food matrix Meat products Water 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) Food matrix http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C65147&jump_to_nav=true General Yeast nitrogen base Yeast nitrogen base (difco), yeast nitrogen broth A medium which is used for classifying yeasts based on carbon assimilation (Growth Medium Onotology) Food matrix http://bioportal.bioontology.org/ontologies/GMO?p=classes&conceptid=http%3A%2F%2Fpurl.jp%2Fbio%2F10%2Fgmo%2FGMO_001686 Culture medium Cooked & cured meat Cured & fermented meat Fruits & vegetables Food substances obtained from plant source. (National Cancer Institute Thesaurus) http://bioportal.bioontology.org/ontologies/NCIT/?p=classes&conceptid=http%3A%2F%2Fncicb.nci.nih.gov%2Fxml%2Fowl%2FEVS%2FThesaurus.owl%23C1945 Fruits & vegetables juice De Man, Rogosa and Sharpe broth MRS broth Lactobacilli MRS Broth is recommended for use in the isolation, enumeration and cultiva- tion of Lactobacillus species (Growth Medium Onotology) Food matrix http://bioportal.bioontology.org/ontologies/GMO?p=classes&conceptid=http%3A%2F%2Fpurl.jp%2Fbio%2F10%2Fgmo%2FGMO_001575 Culture medium Somked, cured seafood A preparation of seafood, typically a fillet that has been cured and hot or cold smoked. Food matrix Seafood Sterile, cooked ground chicken breast meat portions Food matrix Meat products Sterile, cooked ground chicken thigh meat burgers Food matrix Meat products Spicy cheese Food matrix Milk products