| D010473 |
Perciformes |
The most diversified of all fish orders and the largest vertebrate order. It includes many of the commonly known fish such as porgies, croakers, sunfishes, dolphin fish, mackerels, TUNA, etc. |
Bluegill,Croakers,Dolphin Fish,Porgies,Sparid Fish,Sparus,Sunfishes,Centrarchidae,Mackerels,Mahi-Mahi,Bluegills,Croaker,Fish, Sparid,Mackerel |
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| D010936 |
Plant Extracts |
Concentrated pharmaceutical preparations of plants obtained by removing active constituents with a suitable solvent, which is evaporated away, and adjusting the residue to a prescribed standard. |
Herbal Medicines,Plant Extract,Extract, Plant,Extracts, Plant,Medicines, Herbal |
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| D005506 |
Food Contamination |
The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage. |
Food Adulteration,Adulteration, Food,Adulterations, Food,Contamination, Food,Contaminations, Food,Food Adulterations,Food Contaminations |
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| D005516 |
Food Microbiology |
The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept. |
Microbiology, Food |
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| D005517 |
Foodborne Diseases |
Acute illnesses, usually affecting the GASTROINTESTINAL TRACT, brought on by consuming contaminated food or beverages. Most of these diseases are infectious, caused by a variety of bacteria, viruses, or parasites that can be foodborne. Sometimes the diseases are caused by harmful toxins from the microbes or other chemicals present in the food. Especially in the latter case, the condition is often called food poisoning. |
Food Poisoning,Food-borne Disease,Food-borne Illness,Foodborne Disease,Foodborne Illness,Food-borne Diseases,Food-borne Illnesses,Foodborne Illnesses,Poisoning, Food,Disease, Food-borne,Disease, Foodborne,Food Poisonings,Food borne Disease,Food borne Diseases,Food borne Illness,Food borne Illnesses,Illness, Food-borne,Illness, Foodborne,Illnesses, Foodborne |
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| D006632 |
Histamine |
An amine derived by enzymatic decarboxylation of HISTIDINE. It is a powerful stimulant of gastric secretion, a constrictor of bronchial smooth muscle, a vasodilator, and also a centrally acting neurotransmitter. |
Ceplene,Histamine Dihydrochloride,Histamine Hydrochloride,Peremin |
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| D006640 |
Histidine Decarboxylase |
An enzyme that catalyzes the decarboxylation of histidine to histamine and carbon dioxide. It requires pyridoxal phosphate in animal tissues, but not in microorganisms. EC 4.1.1.22. |
Histidine Carboxy-Lyase,Carboxy-Lyase, Histidine,Decarboxylase, Histidine,Histidine Carboxy Lyase |
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| D000818 |
Animals |
Unicellular or multicellular, heterotrophic organisms, that have sensation and the power of voluntary movement. Under the older five kingdom paradigm, Animalia was one of the kingdoms. Under the modern three domain model, Animalia represents one of the many groups in the domain EUKARYOTA. |
Animal,Metazoa,Animalia |
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| D017747 |
Seafood |
Marine fish and shellfish used as food or suitable for food. (Webster, 3d ed) SHELLFISH and FISH PRODUCTS are more specific types of SEAFOOD. |
Sea-Food,Sea Food,Sea-Foods,Seafoods |
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| D047348 |
Hydrolyzable Tannins |
Polymeric derivatives of GALLIC ACID that are esters of a sugar. |
Ellagi-Tannins,Ellagitannins,Gallo-Tannins,Gallotannins,Pyrogallol Tannins,Ellagi Tannins,Gallo Tannins,Tannins, Hydrolyzable,Tannins, Pyrogallol |
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