Terminology Service < Semantic Lookup Platform

All terms in FOODEX2

Label	Id	Description
Blood serum (as part-nature)	A0CEY	[Facet descriptor covering Blood serum (as part-nature)]
Faeces (as part-nature)	A0CEV	[Facet descriptor covering Faeces (as part-nature)]
Buddha's hands	A0CEZ	[Citrus fruit from the plant classified under the species Citrus medica L. var. sarcodactyla, commonly known as Buddha's hands. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.]
Lemons and similar-	A01BX	[The group includes Lemons or similar fruits sharing the same pesticide MRL, as defined by EU pesticide regulation. ]
Field (maple) pea (as plant)	A0CEP	[Subspecies of pisum sativum, also known as black pea or grey pea or austrian winter pea or dun pea, as living plant including all members of the taxonomic group Pisum sativum L. var. arvense. The part considered is by default the whole living organism.]
Garden pea (as plant)	A05HP	[Live plant organism of the taxonomic group Pisum sativum L. The group is relevant for the list of Botanicals. The plant is a member of the family Leguminosae. The plant is commonly known as Garden pea. The part considered is by default the whole living organism.]
Field (maple) pea (fresh seeds)	A0CEQ	[Fresh seeds from the legume classified under the species Pisum sativum var. arvense, commonly known as Field (maple) pea or Black pea or Grey pea or Field pea or Purple podded pea. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.]
Garden peas (without pods)	A012J	[Legumes without pod from the plant classified under the species Pisum sativum L. (any subspp. and var.), commonly known as Garden peas or Green peas or Mangetout or Sugar peas or Snow peas. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.]
Savoury pies and tarts	A0CEN	[The group includes any type of Pie and tart-type pastry (either small, used as finger food, or larger) with savoury (vegetable and-or meat and-or cheese) filling. For example Erbazzone, Vegetable pie and Meat pie are included in this group. Taking into account the broad variability of savoury pies and tarts, more detailed information on the characterising ingredients can be added with additional facet descriptors. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.]
Sandwiches, pizza and other stuffed bread-like cereal products	A03YY	[The group includes any type of Sandwiches, pizza and other stuffed bread-like cereal products. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.]
Urine (as part-nature)	A0CET	[Facet descriptor covering Urine (as-part-nature)]
Preserving with alcohol	A0CER	[Technique using alcohol to preserve food and provide specific taste]
Thyroid (as part-nature)	A0CES	[Facet descriptor covering Thyroid (as part-nature)]
Subcutaneal fat (as part-nature)	A0CEH	[Fat layer below the skin. One of the most used as food is the fatback (subcutaneal fat from the back of pig)]
Red Deer (as animal)	A0CEM	[Live animal of the taxonomic species Cervus elaphus. The animals are commonly known as Red Deer. The part considered is by default the whole living organism.]
Solid (soft or hard)	A0CEA	[Physical state representing a matrix that keeps its form also if not in a container]
Physical-state	A0B8Z	[This facet describes the form (physical aspect) of the food as reported by the consumer (as estimated during interview or as registered in the diary) (Consumption Data) or as expressed in the analysis results in the laboratory (Occurrence Data). Only one descriptor in this facet should be chosen per food, apart from the specification “with solid particles”.This facet should only be used to allow distinguishing between variants with different rheology inside the same food group. It does not replace the use of the facet process to report treatments. For example, process pulping/mashing should never be replaced by only reporting Physical state= puree type.]
Stiff jelly	A0CED	[Gelled texture, not easy to break by e.g. shaking. Like in jelly candies or some types of meat in gelatine.]
Jelly	A0CEB	[Consistence half-way between solid and creamy, characterised by the presence of a gelling agent providing a soft solid and usually elastic appearance]
Spoonable creamy	A0CEE	[Soft non gelled consistency, spoonable, typical of stirred but not liquefied gels. Examples are common fruit yoghurt (non gelled), cream dessert, custard]