Terminology Service < Semantic Lookup Platform

All terms in FOODON

Label	Id	Description
02010 - naturally leavened bread dough (efsa foodex2)	FOODON_03540201	[The group includes any type of Naturally leavened bread dough, i.e. all non-chemically leavened bread doughs, irrespective of the type of yeast used. 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=Naturally+leavened+bread+dough]]
28610 - cheese, vacherin fribourgeois (efsa foodex2)	FOODON_03542861	[The group includes any type of vacherin fribourgeois 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/Vacherin#Vacherin_Fribourgeois] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, vacherin fribourgeois]]
02000 - yeast bread pizza dough (efsa foodex2)	FOODON_03540200	[The group includes any type of Yeast Bread/pizza dough, i.e. yeast-leavened doughs used for production of the pizza base or similar products. 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=dough uncooked for bread pizza]]
02070 - ingredient rich fine dough without yeast (efsa foodex2)	FOODON_03540207	[The group includes any type of Ingredient rich fine dough without yeast, i.e. doughs made by using chemical leavening agents, richer in eggs, sugar and fat than other doughs. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/dough]]
02050 - chemically leavened doughs (efsa foodex2)	FOODON_03540205	[The group includes any type of Chemically leavened doughs, i.e. doughs leavened by using chemical raising agents which produce gas during the cooking process. 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=dough made with leavening agents other than yeast]]
Todarodes sagittatus	NCBITaxon_200939
02060 - quick bread dough (efsa foodex2)	FOODON_03540206	[The group includes any type of Quick bread dough, i.e. bread doughs made by using chemical leavening agents. 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=Quick+bread+dough]]
28680 - cheese, aged graviera (efsa foodex2)	FOODON_03542868	[The group includes any type of aged graviera cheese, a type of 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/Graviera] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, aged graviera]]
28670 - hard cheese (cheddar, emmental type) (efsa foodex2)	FOODON_03542867	[The group includes any type of Hard cheese, such as Cheddar, Emmental 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/Types_of_cheese] and [https://www.google.co.uk/search?tbm=isch&q=Hard cheese (cheddar, emmental type)]]
02090 - unleavened doughs (efsa foodex2)	FOODON_03540209	[The group includes any type of doughs made without using leavening agents. Most often, water provides the structure by evaporating during baking. 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=unleavened dough made without leavening agents]]
28690 - cheese, cacio di fossa (efsa foodex2)	FOODON_03542869	[The group includes any type of cacio di fossa cheese, a type of hard cheese. 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, cacio di fossa]]
02080 - waffle dough/mixture (efsa foodex2)	FOODON_03540208	[The group includes any type of Waffle dough/batter. Since most of the industrial batters are made with baking powder/baking soda, the term is considered chemically leavened dough. However, yeast-leavened waffles are also found (mainly in case of home-made products); in this case the ingredient descriptor A049A 'Baking yeast' should be added. 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=Waffle+dough/mixture]]
28660 - mozzarella cheese (specific for pizza) (efsa foodex2)	FOODON_03542866	[Specific low-moisture cheese with good melting properties prepared to replace in a technically more convenient way the use of traditional mozzarella on pizzas. Normaly it is sold in blocks or even grated.[https://en.wikipedia.org/wiki/Pizza_cheese] and [https://www.google.co.uk/search?tbm=isch&q=mozzarella+cheese+blocks]]
02030 - fine yeast sweet dough (brioche) (efsa foodex2)	FOODON_03540203	[The group includes any type of Fine Yeast sweet dough, i.e. sweet doughs used for production of brioche 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=uncooked brioche Fine sweet yeast doughs]]
02020 - yeast leavened sweet doughs (efsa foodex2)	FOODON_03540202	[The group includes any type of Yeast leavened sweet doughs, i.e. sweet doughs 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+sweet+doughs]]
28640 - cheese, wensleydale (efsa foodex2)	FOODON_03542864	[The group includes any type of wensleydale 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/Wensleydale_cheese] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, wensleydale]]
28650 - cheese, white stilton (efsa foodex2)	FOODON_03542865	[The group includes any type of white stilton 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/Stilton_cheese] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, white stilton]]
02040 - ingredient-rich yeast dough (efsa foodex2)	FOODON_03540204	[The group includes any type of Ingredient-rich yeast dough, i.e. sweet doughs, risen by yeast fermentation, richer in eggs, sugar and fat than the normal sweet yeast dough. For example doughs used for making stollen are included in this group. 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=extra rich yeast dough]]
Woodsiaceae	NCBITaxon_246271
Malus pumila	NCBITaxon_283210