| D007887 |
Fabaceae |
The large family of plants characterized by pods. Some are edible and some cause LATHYRISM or FAVISM and other forms of poisoning. Other species yield useful materials like gums from ACACIA and various LECTINS like PHYTOHEMAGGLUTININS from PHASEOLUS. Many of them harbor NITROGEN FIXATION bacteria on their roots. Many but not all species of "beans" belong to this family. |
Afzelia,Amorpha,Andira,Baptisia,Callerya,Ceratonia,Clathrotropis,Colophospermum,Copaifera,Delonix,Euchresta,Guibourtia,Legumes,Machaerium,Pithecolobium,Stryphnodendron,Leguminosae,Pea Family,Pithecellobium,Tachigalia,Families, Pea,Family, Pea,Legume,Pea Families |
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| D009753 |
Nutritive Value |
An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing. |
Biological Availability, Nutritional,Nutritional Availability,Availability, Biological Nutritional,Availability, Nutritional Biologic,Biologic Availability, Nutritional,Biologic Nutritional Availability,Nutrition Value,Nutritional Availability, Biologic,Nutritional Availability, Biological,Nutritional Biological Availability,Nutritional Food Quality,Nutritional Quality,Nutritional Value,Nutritive Quality,Availability, Biologic Nutritional,Availability, Nutritional,Availability, Nutritional Biological,Biological Nutritional Availability,Food Quality, Nutritional,Nutrition Values,Nutritional Biologic Availability,Nutritional Values,Nutritive Values,Quality, Nutritional,Quality, Nutritional Food,Quality, Nutritive,Value, Nutrition,Value, Nutritional,Value, Nutritive,Values, Nutrition,Values, Nutritional,Values, Nutritive |
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| D010946 |
Plants, Medicinal |
Plants whose roots, leaves, seeds, bark, or other constituent parts possess therapeutic, tonic, purgative, curative or other pharmacologic attributes, when administered to man or animals. |
Herbs, Medicinal,Medicinal Herbs,Healing Plants,Medicinal Plants,Pharmaceutical Plants,Healing Plant,Herb, Medicinal,Medicinal Herb,Medicinal Plant,Pharmaceutical Plant,Plant, Healing,Plant, Medicinal,Plant, Pharmaceutical,Plants, Healing,Plants, Pharmaceutical |
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| D005511 |
Food Handling |
Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food. |
Food Processing,Handling, Food,Processing, Food |
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| D006358 |
Hot Temperature |
Presence of warmth or heat or a temperature notably higher than an accustomed norm. |
Heat,Hot Temperatures,Temperature, Hot,Temperatures, Hot |
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| D000704 |
Analysis of Variance |
A statistical technique that isolates and assesses the contributions of categorical independent variables to variation in the mean of a continuous dependent variable. |
ANOVA,Analysis, Variance,Variance Analysis,Analyses, Variance,Variance Analyses |
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| D013634 |
Tannins |
Polyphenolic compounds with molecular weights of around 500-3000 daltons and containing enough hydroxyl groups (1-2 per 100 MW) for effective cross linking of other compounds (ASTRINGENTS). The two main types are HYDROLYZABLE TANNINS and CONDENSED TANNINS. Historically, the term has applied to many compounds and plant extracts able to render skin COLLAGEN impervious to degradation. The word tannin derives from the Celtic word for OAK TREE which was used for leather processing. |
Tannin |
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| D014674 |
Plant Proteins, Dietary |
Proteins which are present in or isolated from vegetables or vegetable products used as food. The concept is distinguished from PLANT PROTEINS which refers to non-dietary proteins from plants. |
Dietary Plant Proteins,Vegetable Proteins,Dietary Plant Protein,Plant Protein, Dietary,Protein, Dietary Plant,Protein, Vegetable,Proteins, Dietary Plant,Proteins, Vegetable,Vegetable Protein |
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