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Entry: Homogenizing or emulsifying

Notation:
A07LJ

Treatment of a fluid containing both water and fat, passed through a homogeniser, with or without addition of emulsifier, in order to get very fine stable droplets of fat, no more collapsing into a separate phase, or doing so in a very long time scale

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is a food type | Concept
submitted bybootstrap

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date submitted 18 Aug 2017 10:23:25.693
definition
entity Homogenizing or emulsifying
source graph graph

item class food type | Concept
label Homogenizing or emulsifying
notation A07LJ
register id
status status experimental
submitter
name bootstrap

type register item
version info 1
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Hierarchies

Hierarchy Broader Narrower
Master Physico-chemical modification
Process Physico-chemical modification
treatment modifying structure or nature Physico-chemical modification

Full Details

broader Physico-chemical modification
broader_process Physico-chemical modification
broader_treat Physico-chemical modification
definition Treatment of a fluid containing both water and fat, passed through a homogeniser, with or without addition of emulsifier, in order to get very fine stable droplets of fat, no more collapsing into a separate phase, or doing so in a very long time scale
hierarchyCode_master Z0001.0006.0002.0009.0007
hierarchyCode_process Z0009.0007
hierarchyCode_treat Z0004.0006
in scheme Treatment-modifying-structure-or-nature | Food type Identifiers | Process
langualCode H0306
lastVersion 00.00.000
notation A07LJ
pref label Homogenizing or emulsifying
scope note Treatment of a fluid containing both water and fat, passed through a homogeniser, with or without addition of emulsifier, in order to get very fine stable droplets of fat, no more collapsing into a separate phase, or doing so in a very long time scale
state Facets
termType Core term
type Food-type | Concept
validFrom 1 Jan 2010 00:00:00.000