Terminology Service for NFDI4Health
All terms in FOODON
| Label | Id | Description |
|---|---|---|
| tajine | FOODON_00003241 | [A Maghrebi dish which is named after the earthenware pot in which it is cooked.] |
| swedish herring in wine sauce | FOODON_03308917 | |
| tartiflette | FOODON_00003240 | [A dish from Savoy in the Alps. It is made with potatoes, reblochon cheese, lardons and onions.] |
| herring tidbit in wine sauce | FOODON_03308916 | |
| india pale ale | FOODON_00003257 | [A hoppy beer style within the broader category of pale ale.] |
| pale ale | FOODON_00003256 | [A top-fermented beer made with predominantly pale malt.] |
| mascarpone | FOODON_00003255 | [An Italian cream cheese recognized as a Prodotto agroalimentare tradizionale (traditional regional food product), it is coagulated by the addition of certain acidic substances such as lemon juice, vinegar or citric acid.] |
| mille-feuille pastry | FOODON_00003254 | [A French pastry traditionally made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière). The top pastry layer is dusted with confectioner's sugar, and sometimes cocoa, pastry crumbs, or pulverized seeds (e.g. roasted almonds) or is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed.] |
| Grevillea | NCBITaxon_83716 | |
| Béchamel sauce | FOODON_00003259 | [A sauce made from a white roux (butter and flour) and milk.] |
| strained yogurt | FOODON_00003258 | [Yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt's distinctive sour taste. Like many types of yogurt, strained yogurt is often made from milk that has been enriched by boiling off some of its water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free milk.] |
| indian ocean flounder (raw) | FOODON_03308904 | |
| queenfish (raw) | FOODON_03308902 | |
| pacific queen fish (raw) | FOODON_03308901 | |
| eel bone (fried) | FOODON_03308909 | |
| moussaka | FOODON_00003253 | [An eggplant- (aubergine) or potato-based dish, often including ground meat, in the Levant, Middle East, and Balkans, with many local and regional variations.] |
| tuna (white, canned) | FOODON_03308907 | |
| omelette | FOODON_00003252 | [A dish made from beaten eggs fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as cheese, chives, vegetables, mushrooms, meat (often ham or bacon), or some combination of the above.] |
| ox | FOODON_00003251 | [A castrated adult cattle male (occasionally a female or in some areas a bull) kept for draft or riding purposes.] |
| japanese flounder (raw) | FOODON_03308905 |