Terminology Service < Semantic Lookup Platform

All terms in FOODON

Label	Id	Description
01860 - fresh stuffed egg pasta (efsa foodex2)	FOODON_03540186	[The group includes any type of fresh stuffed egg pasta (i.e. pasta including eggs, not dried, normally needing refrigeration). By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Pasta] and [https://www.google.co.uk/search?tbm=isch&q=Fresh stuffed pasta uncooked with eggs]]
whole wheat cracker	FOODON_03302651
sheanut oil	FOODON_03302652
sheanut tree	FOODON_03411667	[A tree of the family Sapotaceae. It is the only species in genus Vitellaria, and is indigenous to Africa.]
chewing gum (caffeinated, vitamin-fortified)	FOODON_03302657
Archosargus probatocephalus	NCBITaxon_119682
34020 - coffee, cocoa, tea and infusions (efsa foodex2)	FOODON_03543402	[The category covers both raw materials and infusions of cacao, coffee, tea and other vegetable products for infusions.]
Sebastes semicinctus	NCBITaxon_320568
Scomberomorus tritor	NCBITaxon_99347
Scomberomorus sierra	NCBITaxon_99346
Ponticola kessleri	NCBITaxon_320565
Scomberomorus guttatus	NCBITaxon_99343
Scomberomorus concolor	NCBITaxon_99342
Scomberomorus regalis	NCBITaxon_99345
Scomberomorus maculatus	NCBITaxon_99344
01910 - pasta-like products (efsa foodex2)	FOODON_03540191	[The group includes any type of Pasta-like products. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled products), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Pasta] and [https://www.google.co.uk/search?tbm=isch&q=Pasta-like products]]
01900 - dried stuffed durum pasta (efsa foodex2)	FOODON_03540190	[The group includes any type of Dried stuffed pasta obtained from durum wheat (where the moisture content has been reduced to such an extent to allow storage for longer period at room temperature), without addition of eggs. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Pasta]]
01930 - gnocchi (efsa foodex2)	FOODON_03540193	[The group includes any type of Gnocchi, i.e. small pasta dumplings, mostly including a considerable proportion of potatoes and other vegetables. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled gnocchi), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Gnocchi] and [https://www.google.co.uk/search?tbm=isch&q=Gnocchi]]
01920 - pasta, gluten free (efsa foodex2)	FOODON_03540192	[The group includes any type of Pasta produced with particular formulas in order to avoid any presence of gluten. By default it is not defined if the food items belonging to this group are cooked or not; therefore in case of cooked products (e.g. boiled pasta), the cooking method should be reported with additional facet descriptors. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Pasta] and [https://www.google.co.uk/search?tbm=isch&q=Pasta+gluten+free]]
01990 - yeast leavened bread doughs (efsa foodex2)	FOODON_03540199	[The group includes any type of Yeast leavened bread doughs, i.e. doughs used for production of bread or similar products risen by yeast fermentation. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/dough] and [https://www.google.co.uk/search?tbm=isch&q=Yeast leavened bread doughs uncooked]]