Terminology Service < Semantic Lookup Platform

All terms in FOODON

Label	Id	Description
29350 - cheese powder (efsa foodex2)	FOODON_03542935	[The group includes any type of Cheese powder, i.e. cheese ground into powder. 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=Cheese powder]]
29320 - processed cheese, spreadable (efsa foodex2)	FOODON_03542932	[The group includes any type of Processed cheese, spreadable. The ingredients added to melt and eventually flavour the product may be considered minor ingredients. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Cheese_spread] and [https://www.google.co.uk/search?tbm=isch&q=Processed cheese, spreadable]]
29330 - other processed cheese (efsa foodex2)	FOODON_03542933	[The group includes any type of Other processed cheese. The part consumed/analysed is by default the whole marketed unit or a representative portion of it.]
29300 - processed cheese wedges and similar (efsa foodex2)	FOODON_03542930	[The group includes any type of Processed cheese wedges and similar. The ingredients added to melt and eventually flavour the product may be considered minor ingredients. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Processed_cheese] and [https://www.google.co.uk/search?tbm=isch&q=Processed cheese wedges and similar]]
29310 - processed cheese, sliceable (efsa foodex2)	FOODON_03542931	[The group includes any type of Processed cheese, sliceable. The ingredients added to melt and eventually flavour the product may be considered minor ingredients. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Processed_cheese] and [https://www.google.co.uk/search?tbm=isch&q=Sliceable processed cheese]]
Salmo	NCBITaxon_8028
salmo	FOODON_03412250	[Salmo is a genus of fish in the salmon family Salmonidae that includes the European species of salmon and trout, among them the familiar Atlantic salmon Salmo salar and the brown trout Salmo trutta.]
29380 - custard (efsa foodex2)	FOODON_03542938	[The group includes any type of Custard, such as Creme anglais and Pastry cream. A custard is a liquid thickened or set by the coagulation of egg protein. Since the group includes also desserts based on dairy imitates, information on the characterising ingredients has to 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/Custard] and [https://www.google.co.uk/search?tbm=isch&q=Custard]]
29390 - starchy pudding (efsa foodex2)	FOODON_03542939	[The group includes any type of Starchy pudding. A starch pudding usually consists of milk (or similar), sugar (or similar) and other ingredients, and is thickened with starch or other thickening agent. For example Cornstarch pudding or blanc mange are included in this group. Since the group includes also desserts based on dairy imitates, information on the characterising ingredients has to 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/Blancmange] and [https://www.google.co.uk/search?tbm=isch&q=Starchy pudding Blancmange]]
Salvelinus malma	NCBITaxon_8039
Salvelinus alpinus	NCBITaxon_8036
flavan	CHEBI_38691	[The simplest member of the class of flavans that is chromane substituted by a phenyl group at position 2.]
Salmo trutta	NCBITaxon_8032
29400 - dairy ice creams and similar (efsa foodex2)	FOODON_03542940	[The group includes any type of Dairy ice creams and other frozen or semi-frozen products made with dairy or dairy-imitates ingredients. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/ice_creams] and [https://www.google.co.uk/search?tbm=isch&q=Dairy ice creams and similar]]
Nandus nandus	NCBITaxon_248996
29470 - dairy snacks (efsa foodex2)	FOODON_03542947	[The group includes a range of snack-type (usually sweet) products derived principally from dairy products like cheese, milk fillings etc. Examples of these are cheese curd rolls, kinder chocolate, fetta al latte, milchschnitte, Turo rudi. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Curd_snack] and [https://www.google.co.uk/search?tbm=isch&q=Dairy snacks]]
29480 - eggs and egg products (efsa foodex2)	FOODON_03542948	[The category covers all egg RPCs and derivatives. The part considered is by default the whole sold or prepared unit or a portion homogeneously representing the whole.[https://en.wikipedia.org/wiki/Egg_as_food] and [https://www.google.co.uk/search?tbm=isch&q=Eggs and egg products]]
29450 - other ice cream and similar (efsa foodex2)	FOODON_03542945	[The group includes any type of other ice cream and similar. The part consumed/analysed is by default the whole marketed unit or a representative portion of it.]
29460 - baked milk and similar (efsa foodex2)	FOODON_03542946	[The group includes any type of Baked milk and similar, i.e. Products based on long heat treatment of milk (eventually with sugar) to an extent sufficient to develop Maillard reaction substances. These give a specific flavour and taste and generate also a darker colour. Many different product, included soured ones are comprised in this group, like dulce de leche and Rjaenka. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Baked_milk] and [https://www.google.co.uk/search?tbm=isch&q=Baked milk Ryazhenka and dulce de leche]]
29430 - frozen yoghurt (efsa foodex2)	FOODON_03542943	[The group includes any type of frozen yoghurt, a frozen dessert made with yoghurt. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Frozen_yoghurt] and [https://www.google.co.uk/search?tbm=isch&q=Frozen yoghurt]]