Terminology Service < Semantic Lookup Platform

All terms in FOODEX2

Label	Id	Description
Wheat bran	A004P	[The group includes bran from any type of wheat (Triticum spp.). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Wheat germ	A004Q	[The group includes any type of germ from any type of wheat (Triticum spp.). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Spelt flour, refined	A004J	[The group includes any type of Spelt flour white (light or refined). This flour is highly refined in order not to include significant amounts of bran. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Spelt flour	A004H	[The group includes any type of Spelt flour (finely milled grains with particles not easy to distinguish). Different grades of refinement and types are all included in this group. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Spelt flour, medium	A004K	[The group includes any type of Spelt flour, medium (i.e. semi-refined). A medium grade of refinement is included in this group, with the presence of limited amounts of bran. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Wheat starch, gluten free	A004N	[The group includes any type of Wheat starch, gluten free. The production process has to guarantee that no detectable residue of gluten is present and no reaction is observed in gluten intolerant subjects. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Wheat starch	A004M	[The group includes any type of wheat starch, excluding modified starch, that is listed among additives, according to the EU regulation. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Spelt flour, wholemeal	A004L	[The group includes any type of Spelt flour, wholemeal. By default in this flour no separation of bran is done during the milling process. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Wheat wholemeal flour	A004B	[The group includes any type of Wheat wholemeal flour. Durum wheat flour is not included in this group but is in a separate group. By default in this flour no separation of bran is done during the milling process. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Wheat flour, durum	A004C	[The group includes any type of Wheat flour, Durum. any type of durum flour are included in this group, without distinctions. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Wheat flour, brown	A004A	[The group includes any type of Wheat flour, brown (i.e. semi-refined). Durum wheat flour is not included in this group but is in a separate group. This flour is medium refined and includes significant amounts of bran, giving a darker colour, but not the whole grain. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Wheat semolina	A004F	[The group includes semolina (coarse ground grains of cereals, where normally the particles are well visible) from any type of wheat (Triticum spp.). Different grades of refinement and types are all included in this group. Semolina is normally a coarse meal from durum wheat, finer then groats, but with still visible granules. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Bulgur	A004G	[The group includes any type of Bulgur. It is a parboiled crushed wheat derivative, often from durum wheat. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Chapatti flour	A004D	[The group includes any type of Chapatti flour, such as atta. This type of flours are often a mixture of refined soft wheat flour and durum flour. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Wheat groats	A004E	[The group includes groats (crushed grains, with rough particles, with an order of magnitude of e.g. halves or quarters) from any type of wheat (Triticum spp.). Different grades of refinement and types are all included in this group. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ]
Marron crayfish (as animal)	A09ZX	[Live animal of the taxonomic species Cherax tenuimanus, within the family Parastacidae. The organisms are commonly known as Marron crayfish or Marron. The part considered is by default the whole living organism.]
Madagascar freshwater crayfish (as animal)	A09ZV	[Live animal of the taxonomic genus Astacoides madagascariensis Milne Edwards and Audouin, within the family Parastacidae. The part considered is by default the whole living organism.]
Koura crayfish (as animal)	A09ZY	[Live animal of the taxonomic species Paranephrops planifrons, within the family Parastacidae. The organisms are commonly known as Koura crayfish or Northern Koura. The part considered is by default the whole living organism.]
Orange-fingered freshwater Crayfish (as animal)	A09ZZ	[Live animal of the taxonomic species Cherax depressus Riek, within the family Parastacidae. The organisms are commonly known as Orange-fingered freshwater Crayfish or Orange-fingered Yabby. The part considered is by default the whole living organism.]
Cusped Crayfish (as animal)	A09ZP	[Live animal of the taxonomic species Cherax cuspidatus Riek, within the family Parastacidae. The organisms are commonly known as Cusped Crayfish. The part considered is by default the whole living organism.]