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International Food Code. The International Food Code (IFC) is a code which uniquely identifies foods from national food composition databases (FCDBs) around the world. It has also become popular among suppliers and manufacturers to uniquely identify their food products (see "Use on barcodes and numeric systems" below).
An expansion of the 400 Bad Request response code, used when a client certificate is required but not provided. 497 HTTP Request Sent to HTTPS Port. An expansion of the 400 Bad Request response code, used when the client has made a HTTP request to a port listening for HTTPS requests. 499 Client Closed Request.
The USDA National Nutrient Database for Standard Reference is a database produced by the United States Department of Agriculture that provides the nutritional content of many generic and proprietary-branded foods. Released in August 2015 and revised in May 2016, the current release, Standard Reference 28 (SR28), contains "data on 8,800 food ...
See the ISO 3166-3 standard for former country codes. British Virgin Islands – See Virgin Islands (British) . Burma – See Myanmar . Cape Verde – See Cabo Verde . Caribbean Netherlands – See Bonaire, Sint Eustatius and Saba . China, The Republic of – See Taiwan (Province of China) . Democratic People's Republic of Korea – See Korea ...
FooDB (The Food Database) is a freely available, open-access database containing chemical ( micronutrient and macronutrient) composition data on common, unprocessed foods. [ 1] It also contains extensive data on flavour and aroma constituents, food additives as well as positive and negative health effects associated with food constituents.
An EPPO code, formerly known as a Bayer code, is an encoded identifier that is used by the European and Mediterranean Plant Protection Organization (EPPO), in a system designed to uniquely identify organisms – namely plants, pests and pathogens – that are important to agriculture and crop protection. EPPO codes are a core component of a ...
Food composition data ( FCD) are detailed sets of information on the nutritionally important components of foods and provide values for energy and nutrients including protein, carbohydrates, fat, vitamins and minerals and for other important food components such as fibre. The data are presented in food composition databases (FCDBs).
The main academic full-text databases are open archives or link-resolution services, although others operate under different models such as mirroring or hybrid publishers. Such services typically provide access to full text and full-text search, but also metadata about items for which no full text is available.