Terminology Service for NFDI4Health
All terms in FOODEX2
| Label | Id | Description |
|---|---|---|
| Hot drinks and infusions composite ingredients | A0C6D | [The group includes any type of mix intended to be diluted with hot liquids, like milk or water, to prepare a hot drink. They usually contain many ingredients like milk components, sugar and flavourings. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.] |
| Seasoning, sauces and condiments | A042N | [The category covers all those products that are used to provide taste to other foods thanks to their spicy, savoury, oily or other tasty characteristics. For example seasonings, extracts, ingredients for making sauces and condiments are included in this category.] |
| Sucrose (as part-nature) | A0EPY | [Sucrose is a sugar, the organic compound commonly known as table sugar, cane sugar, beet sugar or, usually, just sugar. Saccharose is an obsolete name for sugars in general, especially sucrose] |
| Fructose (as part-nature) | A0EPZ | [Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into the bloodstream during digestion] |
| Fries (finger chips) (as part-nature) | A0EPX | [Fried sticks of potatoes or similar vegetables obtained by cutting (or forming from dough) finger like pieces and frying them] |
| Potato based dishes (as part-nature) | A06GF | [Composite dishes where the dominant ingredient are (or are considered to be) potatoes] |
| Part-consumed-analysed | A0B99 | [When reporting food analysed or consumed, this facet allows specifying in which form the food item was analysed or consumed. Several descriptors from this facet can be added to each entry. this facet is particularly important to distinguish the part analysed from the entire food. Normally the descriptor are 'with' and 'without' a particular part. In some specific cases like surrounding medium three descriptors are available: 'with', 'without' and 'only', to allow covering all the possible cases of analyses performed.] |
| Composite (recipe based) food (including related RPCs or RPC derivatives) (as part-nature) | A06CL | [Types of food having a complex nature, related to multiple ingredients and specific processing. For the ease of searching, food groups of RPCs or RPC derivatives that share the type of use and the market position of some composites are also included in this broad category.] |
| With external layer/rind/casing | A0F1R | [Analysis or consumption of the whole, including the external layer/rind/casing] |
| Sandwich bread (as part-nature) | A0EPR | [Special bread with additives intended for the preparation of sandwiches e.g. in catering] |
| Leavened bread (as part-nature) | A06CN | [Breads including action of yeasts or leavening agents during processing to create a soft structure] |
| Herbs/spices sauces (as part-nature) | A0EPP | [Sauces obtained from mixtures of comminuted herbs and spices, with eventually other vegetables] |
| Puffs/curls-type extruded snack (as part-nature) | A0EPV | [Extruded-cooked snacks based on cereals and-or potatoes] |
| Chips, crisps, fries and dough-based analogues (as part-nature) | A06EA | [Crisp (or crisp surfaced) snacks obtained by frying thin slices or sticks of potatoes. Products based on potato dough or cereals, but with similar appearance are also included.] |
| Bovinae (bovines = Tribe bovini) (as animal) | A0F1V | [Live animal of the tribe Bovini, within the family Bovidae, including cattle, buffalo, yak and many other food mammals. The part considered is by default the whole living animal.] |
| Bread products (as part-nature) | A0EPS | [Different products obtained from bread and used for preparing composite foods] |
| With surrounding medium | A0F1S | [When the analysis or consumption includes the surrounding medium] |
| Chips/crisps (as part-nature) | A0EPT | [Thin-fried slices of potatoes or similar, used as snack] |
| Animal blood | A0F1T | [The group includes blood from any animal. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.] |
| Brown cooked sauces (as part-nature) | A0EPJ | [Sauces obtained from the cooked juice of meat and vegetables] |