Terminology Service < Semantic Lookup Platform

All terms in FOODON

Label	Id	Description
Macruronus novaezelandiae	NCBITaxon_248764
Mora moro	NCBITaxon_248765
morid cod family	FOODON_03412170
obsolete: bulb	FOODON_03420290	[An underground bud that sends down roots and consists of a very short stem covered with leafy scales or layers, as in a lily, onion or hyacinth (Source: Webster's)]
27160 - sour cream, plain (efsa foodex2)	FOODON_03542716	[The group includes any type of plain sour cream (without addition of other ingredients) such as creme fraiche or smetana. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Sour_cream] and [https://www.google.co.uk/search?tbm=isch&q=natural sour cream]]
27150 - sour cream products (efsa foodex2)	FOODON_03542715	[The group includes any type of Sour cream products, i.e. products obtained by fermenting regular cream. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ] and [https://en.wikipedia.org/wiki/Sour_cream] and [https://www.google.co.uk/search?tbm=isch&q=Sour cream products]]
obsolete: corm	FOODON_03420291	[A fleshy, thickened, vertical, underground stem, usually having annual segments with a bud at the tip, thin external scale leaves, and roots at the base, as in the gladiolus: corms differ from bulbs in having much more stem tissue and fewer scale leaves (Source: Webster's)]
27170 - créme fraiche and other mild variants of sour cream (efsa foodex2)	FOODON_03542717	[The group includes any type of Créme fraiche and other mild variants of sour cream. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Crème fraîche] and [https://www.google.co.uk/search?tbm=isch&q=Créme fraiche]]
obsolete: cotyledon	FOODON_03420292	[The first single leaf or one of the first pair of leaves produced by the embryo of a flowering plant, or any of various similar structures (Source: Webster's)]
27140 - acidophilus milk (efsa foodex2)	FOODON_03542714	[The group includes any type of Acidophilus milk. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Fermented_milk_products] and [https://www.google.co.uk/search?tbm=isch&q=Acidophilus milk]]
27130 - probiotic milk-like drinks (efsa foodex2)	FOODON_03542713	[The group includes any type of Probiotic milk-like drinks. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://www.google.co.uk/search?tbm=isch&q=Probiotic milk drinks]]
26910 - fermented milk or cream (efsa foodex2)	FOODON_03542691	[The group includes any type of Fermented milk or cream. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
fruit core (anatomical part)	FOODON_03420293	[The hard, central part of an apple, pear, etc., that contains the seeds (Source: Webster's)]
27120 - flavoured traditional sour milk products (efsa foodex2)	FOODON_03542712	[The group includes any type of Flavoured traditional sour milk products. Flavouring may be considered as minor ingredient. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Fermented_milk_products] and [https://www.google.co.uk/search?tbm=isch&q=Flavoured traditional sour milk products]]
27100 - filmjölk (efsa foodex2)	FOODON_03542710	[The group includes any type of Filmjölk (also known as fil or the older word surmjölk), a Nordic mesophilic fermented milk product that is made by fermenting cow's milk with a variety of bacterium from the species Lactococcus lactis and Leuconostoc mesenteroides The bacteria metabolize lactose, the sugar naturally found in milk, into lactic acid. The acid gives filmjölk a sour taste and causes proteins in the milk, mainly casein, to coagulate, thus thickening the final product. The bacteria also produce a limited amount of diacetyl, which gives filmjölk its characteristic taste. Filmjölk is similar to cultured buttermilk, kefir, or yoghurt in consistency, but fermented by different bacteria and thus has a slightly different taste. Compared with yoghurt, filmjölk tastes less sour. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Filmjölk] and [https://www.google.co.uk/search?tbm=isch&q=Filmjölk]]
27110 - viili (efsa foodex2)	FOODON_03542711	[The group includes Viili (Finnish viili, Swedish fil), a type of yoghurt (a mesophilic fermented milk) that originated in the Nordic countries. It has a ropey, gelatinous consistency and a sour taste resulting from lactic acid. This cultured milk product is the results of microbial action of lactic acid bacteria (LAB) and a surface-growing yeast-like fungus Geotrichum candidum present in milk, which forms a velvet-like surface on viili. In addition, most traditional viili cultures also contain yeast strains such as Kluveromyces marxianus and Pichia fermentans. The LAB identified in viili including Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris. Among those mesophilic LAB strains, the slime-forming Lc. lactis subsp. cremoris produce a phosphate-containing heteropolysaccharide, named viilian. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Viili] and [https://www.google.co.uk/search?tbm=isch&q=Viili]]
27180 - flavoured sour cream (efsa foodex2)	FOODON_03542718	[The group includes any type of Flavoured sour cream. Flavouring may be considered minor ingredient. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Sour_cream]]
27190 - milk and dairy powders and concentrates (efsa foodex2)	FOODON_03542719	[The group includes any type of Milk and dairy powders and concentrates, excluding the isolated proteins or sugars that are listed in the section on isolated purified ingredients. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. ] and [https://en.wikipedia.org/wiki/Dairy_product] and [https://www.google.co.uk/search?tbm=isch&q=Milk and dairy powders and concentrates]]
26490 - milk and dairy products (efsa foodex2)	FOODON_03542649	[The category covers milk (a whitish liquid containing proteins, fats, lactose, and various vitamins and minerals that is produced by the mammary glands of all mature female mammals) from all different mammalian species and all derivatives, including those where some of these components have been reduced or removed.]
monoterpenoid	CHEBI_25409	[Any terpenoid derived from a monoterpene. The term includes compounds in which the C10 skeleton of the parent monoterpene has been rearranged or modified by the removal of one or more skeletal atoms (generally methyl groups).]