Biomaterial Database

Vegetable proteins in fermented foods and other products. 1979

W H Tallent

UI	MeSH Term	Description	Entries
D005285	Fermentation	Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.	Fermentations
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
D005523	Food Supply	The production and movement of food items from point of origin to use or consumption.	Food Supply Chain,Chain, Food Supply,Food Supplies,Food Supply Chains,Supplies, Food,Supply Chain, Food,Supply Chains, Food,Supply, Food
D006801	Humans	Members of the species Homo sapiens.	Homo sapiens,Man (Taxonomy),Human,Man, Modern,Modern Man
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