Matches in Ubergraph for { <http://purl.obolibrary.org/obo/FOODON_00003844> ?p ?o ?g. }
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- FOODON_00003844 IAO_0000115 "A food datum which is the ratio of nutrient content in a cooked food - without inclusion of components that may have been separated during the cooking process - to nutrient content in the raw food, with both values expressed on a moisture-free basis." @default.
- FOODON_00003844 IAO_0000117 0000-0002-8844-9165 @default.
- FOODON_00003844 IAO_0000119 1238446 @default.
- FOODON_00003844 IAO_0000136 BFO_0000001 @default.
- FOODON_00003844 date "2021-05-20T23:00:12.000Z" @default.
- FOODON_00003844 normalizedInformationContent "100" @default.
- FOODON_00003844 referenceCount "1" @default.
- FOODON_00003844 type Class @default.
- FOODON_00003844 comment ""The use of apparent rather than true retentions involves the assumption that solids are not lost to any practical extent with cooking. This assumption is clearly not valid for meats, which give up both fat and protein to the drippings when cooked; it is probably not valid for vegetables, legumes, and many cereal products, either. "(https://pubmed.ncbi.nlm.nih.gov/1238446/)" @default.
- FOODON_00003844 isDefinedBy foodon.owl @default.
- FOODON_00003844 label "apparent nutrient retention factor" @default.
- FOODON_00003844 subClassOf BFO_0000001 @default.
- FOODON_00003844 subClassOf BFO_0000002 @default.
- FOODON_00003844 subClassOf BFO_0000031 @default.
- FOODON_00003844 subClassOf COB_0000061 @default.
- FOODON_00003844 subClassOf COB_0000102 @default.
- FOODON_00003844 subClassOf FOODON_00003844 @default.
- FOODON_00003844 subClassOf FOODON_03530005 @default.
- FOODON_00003844 subClassOf IAO_0000027 @default.
- FOODON_00003844 subClassOf IAO_0000030 @default.
- FOODON_00003844 category Entity @default.
- FOODON_00003844 category InformationContentEntity @default.
- FOODON_00003844 category NamedThing @default.