Shared Left Border
    LanguaL™ Home
    Thesaurus
    Literature
    Proposals
    Downloads
    Contacts
    About the web pages
    Links
  
  
  
  
 

 Other DFI sites

    DFI Home
    SciName Finder™
    Compilers' Toolbox™

The LanguaL 2017™ Thesaurus  -  Systematic Display


 Updated 2018-06-12

 

FTCB4336
Descriptor    EUCHEUMA
Synonym(s)betaphycus gelatinae; eucheuma denticulatum; kappaphycus alvarezii 
Scope note 
Taxon Info 
Scientific tribe   Eucheumatoideae   
Description 
Eucheuma is a general term used to describe a group of red seaweeds/seaplants representing the Tribe Eucheumatoideae, used in the production of Carrageenan, an important product used in cosmetics, food processing and industrial uses, as well as a food source for those living in Indonesia and the Philippines. Some of the most significant species include Betaphycus gelatinae, Eucheuma denticulatum, and several species of the genus Kappaphycus including Kappaphycus alvarezii. Since the mid-1970’s Kappaphycus and Eucheuma have been the major source for the expansion of the carrageenan industry.
[Source: Wikipedia]
 
 
Showing 77 terms
Close expanded terms     

 

A. PRODUCT TYPE

B. FOOD SOURCE

ALGAE, BACTERIA OR FUNGUS USED AS FOOD SOURCE

ALGAE

ALGAE, BLUE-GREEN

ALGAE, BROWN

ALGAE, GREEN

ALGAE, RED

CHONDRUS

EUCHEUMA

GRACILARIA

LAVER

PALMARIA

RHODYMENIA

SOUTHERN LAVER

SEAWEED

BACTERIA

FUNGUS

ASCOMYCETES

BASIDIOMYCETES

FUSARIUM VENENATUM

LICHEN

ANIMAL USED AS FOOD SOURCE

CHEMICAL FOOD SOURCE

FOOD SOURCE NOT KNOWN

LIQUID AS FOOD SOURCE

PLANT USED AS FOOD SOURCE

C. PART OF PLANT OR ANIMAL

EXTRACT, CONCENTRATE OR ISOLATE OF PLANT OR ANIMAL

PART OF ALGAE OR FUNGUS

PART OF ANIMAL

PART OF PLANT

PART OF PLANT OR ANIMAL NOT APPLICABLE

PART OF PLANT OR ANIMAL NOT KNOWN

E. PHYSICAL STATE, SHAPE OR FORM

F. EXTENT OF HEAT TREATMENT

EXTENT OF HEAT TREATMENT NOT KNOWN

HEAT-TREATED

HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT

NOT HEAT-TREATED

G. COOKING METHOD

COOKED BY DRY HEAT

COOKED BY MICROWAVE

COOKED BY MOIST HEAT

COOKED WITH FAT OR OIL

COOKING METHOD NOT APPLICABLE

COOKING METHOD NOT KNOWN

METHOD OF HEATING CONTAINER

REHEATED

SCALDED OR BLANCHED

H. TREATMENT APPLIED

COMPONENT REMOVED

COMPONENT SUBSTITUTED

FOOD MODIFIED

INGREDIENT ADDED

NO TREATMENT APPLIED

TREATMENT APPLIED NOT KNOWN

WATER ADDED OR REMOVED

J. PRESERVATION METHOD

K. PACKING MEDIUM

NO PACKING MEDIUM USED

PACKED IN EDIBLE MEDIUM

PACKED IN GAS OTHER THAN AIR

PACKED WITH AEROSOL PROPELLANT

PACKING MEDIUM NOT KNOWN

PACKING MEDIUM, OTHER

VACUUM-PACKED

M. CONTAINER OR WRAPPING

N. FOOD CONTACT SURFACE

FOOD CONTACT SURFACE FROM HUMAN-MADE MATERIAL

FOOD CONTACT SURFACE FROM NATURAL MATERIAL

FOOD CONTACT SURFACE NOT KNOWN

FOOD CONTACT SURFACE, OTHER

NO FOOD CONTACT SURFACE PRESENT

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM

R. GEOGRAPHIC PLACES AND REGIONS

Z. ADJUNCT CHARACTERISTICS OF FOOD




 News
First Albanian food composition tables (2022).

2023-07-01
First Albanian food composition tables (2022) published with assistance from NPPC-VÚP in the frame of the Slovak Republic Official Development Support Programme.
Download here.
 
Swedish food composition database updated.

2023-06-13
New version of the Swedish food composition database with updated nutritional values for several food groups and new foods and iodine values added. See the Swedish Food Agency's website.
 
First edition of the Kyrgyz Food Composition Table.

2022-10-04
Kyrgyzstan has released their first national food composition table. For more information, see the EuroFIR website.
 
2021 Release of the New Zealand Food Composition Database.

2022-10-04
The 2021 update of New Zealand food composition database (NZFCD) released online on 31st March 2022. For more information, see the EuroFIR website.