Matches in Ubergraph for { <http://purl.obolibrary.org/obo/FOODON_03470175> ?p ?o ?g. }
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- FOODON_03470175 BFO_0000055 BFO_0000001 @default.
- FOODON_03470175 BFO_0000055 BFO_0000002 @default.
- FOODON_03470175 BFO_0000055 BFO_0000020 @default.
- FOODON_03470175 BFO_0000055 COB_0000502 @default.
- FOODON_03470175 BFO_0000055 PATO_0000001 @default.
- FOODON_03470175 COB_0000081 BFO_0000001 @default.
- FOODON_03470175 COB_0000081 BFO_0000002 @default.
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- FOODON_03470175 COB_0000081 COB_0000033 @default.
- FOODON_03470175 COB_0000081 COB_0000113 @default.
- FOODON_03470175 COB_0000081 COB_0000120 @default.
- FOODON_03470175 COB_0000081 COB_0000502 @default.
- FOODON_03470175 COB_0000081 OBI_0000260 @default.
- FOODON_03470175 COB_0000081 PATO_0000001 @default.
- FOODON_03470175 COB_0000086 BFO_0000001 @default.
- FOODON_03470175 COB_0000086 BFO_0000002 @default.
- FOODON_03470175 COB_0000086 BFO_0000031 @default.
- FOODON_03470175 COB_0000086 COB_0000061 @default.
- FOODON_03470175 COB_0000086 COB_0000069 @default.
- FOODON_03470175 COB_0000086 COB_0000079 @default.
- FOODON_03470175 COB_0000086 IAO_0000030 @default.
- FOODON_03470175 COB_0000086 IAO_0000033 @default.
- FOODON_03470175 COB_0000086 IAO_0000104 @default.
- FOODON_03470175 COB_0000087 BFO_0000001 @default.
- FOODON_03470175 COB_0000087 BFO_0000002 @default.
- FOODON_03470175 COB_0000087 BFO_0000017 @default.
- FOODON_03470175 COB_0000087 BFO_0000020 @default.
- FOODON_03470175 COB_0000087 BFO_0000023 @default.
- FOODON_03470175 COB_0000087 COB_0000033 @default.
- FOODON_03470175 COB_0000087 COB_0000113 @default.
- FOODON_03470175 COB_0000087 COB_0000114 @default.
- FOODON_03470175 COB_0000087 COB_0000120 @default.
- FOODON_03470175 COB_0000087 COB_0000123 @default.
- FOODON_03470175 COB_0000087 COB_0000502 @default.
- FOODON_03470175 COB_0000087 OBI_0000260 @default.
- FOODON_03470175 COB_0000087 PATO_0000001 @default.
- FOODON_03470175 COB_0000087 SEPIO_0000048 @default.
- FOODON_03470175 IAO_0000115 "Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time. People often use blanching as a pre-treatment prior to freezing, drying, or canning—heating vegetables or fruits to inactivate enzymes, modify texture, remove the peel, and wilt tissue. Blanching is also utilized to preserve color, flavor, and nutritional value. The process has three stages: preheating, blanching, and cooling. The most common blanching methods for vegetables/fruits are hot water and steam, while cooling is either done using cold water or cool air." @default.
- FOODON_03470175 OBI_0000299 BFO_0000001 @default.
- FOODON_03470175 OBI_0000299 BFO_0000002 @default.
- FOODON_03470175 OBI_0000299 BFO_0000004 @default.
- FOODON_03470175 OBI_0000299 BFO_0000024 @default.
- FOODON_03470175 OBI_0000299 BFO_0000040 @default.
- FOODON_03470175 OBI_0000299 COB_0000006 @default.
- FOODON_03470175 OBI_0000299 ENVO_00010483 @default.
- FOODON_03470175 OBI_0000299 FOODON_00002403 @default.
- FOODON_03470175 RO_0000057 BFO_0000001 @default.
- FOODON_03470175 RO_0000057 BFO_0000002 @default.
- FOODON_03470175 RO_0000057 BFO_0000004 @default.
- FOODON_03470175 RO_0000057 BFO_0000024 @default.
- FOODON_03470175 RO_0000057 BFO_0000040 @default.
- FOODON_03470175 RO_0000057 COB_0000006 @default.
- FOODON_03470175 RO_0000057 ENVO_00010483 @default.
- FOODON_03470175 RO_0000057 FOODON_00002403 @default.
- FOODON_03470175 STATO_0000102 BFO_0000001 @default.
- FOODON_03470175 STATO_0000102 BFO_0000002 @default.
- FOODON_03470175 STATO_0000102 BFO_0000031 @default.
- FOODON_03470175 STATO_0000102 COB_0000061 @default.
- FOODON_03470175 STATO_0000102 COB_0000069 @default.
- FOODON_03470175 STATO_0000102 COB_0000079 @default.
- FOODON_03470175 STATO_0000102 IAO_0000030 @default.
- FOODON_03470175 STATO_0000102 IAO_0000033 @default.
- FOODON_03470175 STATO_0000102 IAO_0000104 @default.
- FOODON_03470175 contributor "Damion Dooley" @default.
- FOODON_03470175 normalizedInformationContent "90.826665450122817" @default.
- FOODON_03470175 referenceCount "4" @default.
- FOODON_03470175 hasDbXref "http://www.langual.org/langual_thesaurus.asp?termid=J0175" @default.
- FOODON_03470175 hasExactSynonym "blanching" @default.
- FOODON_03470175 type Class @default.
- FOODON_03470175 comment "LanguaL definition: "Short time scalding; this can be used to stop emzymatic activity for vegetables being prepared for freezing." @default.
- FOODON_03470175 isDefinedBy foodon.owl @default.
- FOODON_03470175 label "food blanching" @default.
- FOODON_03470175 subClassOf BFO_0000001 @default.
- FOODON_03470175 subClassOf BFO_0000003 @default.
- FOODON_03470175 subClassOf BFO_0000015 @default.
- FOODON_03470175 subClassOf COB_0000034 @default.
- FOODON_03470175 subClassOf COB_0000035 @default.
- FOODON_03470175 subClassOf COB_0000065 @default.
- FOODON_03470175 subClassOf COB_0000082 @default.
- FOODON_03470175 subClassOf ENVO_02500000 @default.
- FOODON_03470175 subClassOf FOODON_00002451 @default.
- FOODON_03470175 subClassOf FOODON_03450002 @default.
- FOODON_03470175 subClassOf FOODON_03460111 @default.
- FOODON_03470175 subClassOf FOODON_03460130 @default.
- FOODON_03470175 subClassOf FOODON_03460141 @default.
- FOODON_03470175 subClassOf FOODON_03470107 @default.
- FOODON_03470175 subClassOf FOODON_03470120 @default.
- FOODON_03470175 subClassOf FOODON_03470175 @default.
- FOODON_03470175 subClassOf OBI_0000011 @default.
- FOODON_03470175 category Entity @default.
- FOODON_03470175 category EnvironmentalProcess @default.
- FOODON_03470175 category NamedThing @default.
- FOODON_03470175 category Occurrent @default.
- FOODON_03470175 category PhysicalEssenceOrOccurrent @default.
- FOODON_03470175 category PlanetaryEntity @default.