Terminology Service for NFDI4Health
All terms in FOODON
| Label | Id | Description |
|---|---|---|
| 01300 - bread and rolls with special ingredients added (efsa foodex2) | FOODON_03540130 | [The group includes any type of Bread and rolls with special ingredients added. All the characterising ingredients 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/Bread] and [https://www.google.co.uk/search?tbm=isch&q=Bread+rolls+with+special+ingredients+added]] |
| 01370 - multigrain (not only rye-wheat) bread and rolls (efsa foodex2) | FOODON_03540137 | [The group includes any type of Multigrain (not only rye-wheat) bread and rolls, i.e. breads containing considerable proportions of different cereals. Wheat breads with minor amounts of another cereal are not included in this term and they are listed under A004X 'Wheat bread and rolls'. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Bread] and [https://www.google.co.uk/search?tbm=isch&q=Multigrain bread and rolls]] |
| bakery product (containing buttermilk) | FOODON_03302624 | |
| 01360 - rye-wheat bread, wholemeal (efsa foodex2) | FOODON_03540136 | [The group includes any type of bread and rolls containing considerable proportions of wheat and rye wholemeal flours. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Bread] and [https://www.google.co.uk/search?tbm=isch&q=Mixed wheat-rye bread, wholemeal]] |
| butter mix product (dehydrated) | FOODON_03302625 | |
| 01390 - pizza base, cooked (efsa foodex2) | FOODON_03540139 | [The group includes any type of Pizza base, partially or totally cooked. These products are normally pressed after leavening and they partly resemble unleavened bread. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Pizza] and [https://www.google.co.uk/search?tbm=isch&q=Pizza+base+cooked]] |
| 01380 - unleavened or flat bread and similar (efsa foodex2) | FOODON_03540138 | [The group includes any type of unleavened bread or flat bread (not necessarily unleavened) and similar. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Flatbread] and [https://www.google.co.uk/search?tbm=isch&q=Unleavened+or+flat+bread]] |
| 27980 - cheese, beaufort (efsa foodex2) | FOODON_03542798 | [The group includes any type of beaufort cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Beaufort_cheese] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, beaufort]] |
| yeast food product (dry, active) | FOODON_03302626 | |
| 27990 - cheese, bica (efsa foodex2) | FOODON_03542799 | [The group includes any type of bica cheese, a type of Firm/semi-hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[http://www.cheese.com/bica-de-queijo/] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, bica]] |
| butter sauce | FOODON_03302627 | |
| Hemitripterus americanus | NCBITaxon_8094 | |
| Norbixin | CHEBI_7623 | |
| 01440 - roti (efsa foodex2) | FOODON_03540144 | [The group includes any type of Roti, a traditional unleavened bread. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Roti] and [https://www.google.co.uk/search?tbm=isch&q=Roti]] |
| 01400 - traditional unleavened breads (efsa foodex2) | FOODON_03540140 | [The group includes any type of Traditional unleavened or flat breads marketed with different names in different regions. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Bread] and [https://www.google.co.uk/search?tbm=isch&q=Traditional+unleavened+breads]] |
| 01430 - tortilla (efsa foodex2) | FOODON_03540143 | [The group includes any type of Tortilla or taco, a flat bread traditionally based on maize meal, but nowadays also made from wheat flour. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Wheat_tortilla] and [https://www.google.co.uk/search?tbm=isch&q=Tortilla]] |
| 01460 - fried bread dough (efsa foodex2) | FOODON_03540146 | [The group includes any type of Fried bread doughs, like the Italian torta fritta. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Frybread] and [https://www.google.co.uk/search?tbm=isch&q=Fried+bread+dough]] |
| 01450 - chapati (efsa foodex2) | FOODON_03540145 | [The group includes any type of Chapati, a traditional unleavened bread. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Chapati] and [https://www.google.co.uk/search?tbm=isch&q=Chapati]] |
| acyclic carotene | CHEBI_35162 | |
| butter sauce seasoning mix | FOODON_03302612 |