Terminology Service < Semantic Lookup Platform

All terms in FOODON

Label	Id	Description
28730 - cheese, coolea (efsa foodex2)	FOODON_03542873	[The group includes any type of coolea 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/Coolea_Cheese] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, coolea]]
02100 - short pastry dough and similar (efsa foodex2)	FOODON_03540210	[The group includes any type of Short pastry doughs, i.e. doughs generally produced with high levels of fat and prepared without gluten development in order to get a relatively brittle baked product. In this group the types of short pastry doughs that can be used for both sweet and salty products are included. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Shortcrust_pastry] and [https://www.google.co.uk/search?tbm=isch&q=Short+pastry+dough]]
28740 - cheese, emmental (efsa foodex2)	FOODON_03542874	[The group includes any type of emmental 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/Emmental_cheese] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, emmental]]
28710 - cheese, castelmagno (efsa foodex2)	FOODON_03542871	[The group includes any type of castelmagno 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/Castelmagno_cheese] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, castelmagno]]
02120 - fine dough without yeast (efsa foodex2)	FOODON_03540212	[The group includes any type of Fine dough without yeast. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Shortcrust_pastry]]
28720 - cheese, cheddar (efsa foodex2)	FOODON_03542872	[The group includes any type of cheddar 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/Cheddar_cheese] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, cheddar]]
02110 - short pastry dough (pate brisee) (efsa foodex2)	FOODON_03540211	[The group includes any type of pate brisee, i.e. the dough usually used for making salty or sweet tarts, vegetable pies 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/Shortcrust_pastry] and [https://www.google.co.uk/search?tbm=isch&q=Short pastry dough patè brisee]]
Curcuma australasica	NCBITaxon_378008	[Curcuma australasica, Native Turmeric, or Cape York Lily, is a rhizomatous herbaceous perennial plant of the Zingiberaceae or ginger family. It occurs on Cape York Peninsula, a few areas in the Northern Territory, Australia, and in Papua New Guinea. Aboriginal people in Cape York Peninsula used to roast and eat the roots of this plant. [https://en.wikipedia.org/wiki/Curcuma_australasica]]
Curcuma	NCBITaxon_99568
28700 - cheese, canestrato pugliese (efsa foodex2)	FOODON_03542870	[The group includes any type of canestrato pugliese 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/Canestrato] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, canestrato pugliese]]
02180 - sweet almond pastry mass (efsa foodex2)	FOODON_03540218	[The group includes any type of Sweet pastry mass/dough containing almonds. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/dough]]
02140 - short sweet pastry doughs (pate sucree, sablee) (efsa foodex2)	FOODON_03540214	[The group includes any type of Short sweet pastry doughs such as pate sucree, pate sablee and similar. These doughs generally include sugars and high levels of fat and are prepared without gluten development in order to get a relatively brittle baked product. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Shortcrust_pastry] and [https://www.google.co.uk/search?tbm=isch&q=Short+sweet+pastry+doughs+]]
02170 - piped shortbread pastry (efsa foodex2)	FOODON_03540217	[The group includes any type of Piped shortbread pastry dough. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Shortcrust_pastry] and [https://www.google.co.uk/search?tbm=isch&q=Piped+shortbread+pastry]]
28790 - cheese, idiazabal (efsa foodex2)	FOODON_03542879	[The group includes any type of idiazabal 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/Idiazabal_cheese] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, idiazabal]]
02190 - choux pastry dough and similar (efsa foodex2)	FOODON_03540219	[The group includes any type of Choux pastry dough 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/dough] and [https://www.google.co.uk/search?tbm=isch&q=Choux+pastry+doughs]]
28770 - cheese, hoch ybrig (efsa foodex2)	FOODON_03542877	[The group includes any type of hoch ybrig 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, hoch ybrig]]
28780 - cheese, iberico (efsa foodex2)	FOODON_03542878	[The group includes any type of iberico cheese, a type of hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[http://www.cheese.com/queso-iberico/] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, iberico]]
02130 - french pie pastry dough (efsa foodex2)	FOODON_03540213	[The group includes any type of French pie pastry dough. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Shortcrust_pastry] and [https://www.google.co.uk/search?tbm=isch&q=French+pie+pastry+dough]]
02160 - shortbread pastry (efsa foodex2)	FOODON_03540216	[The group includes any type of Shortbread pastry dough. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Shortcrust_pastry] and [https://www.google.co.uk/search?tbm=isch&q=Shortbread+pastry]]
28750 - cheese, evora (efsa foodex2)	FOODON_03542875	[The group includes any type of evora cheese, a type of hard cheese. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[http://www.cheese.com/evora-de-lalentejo/] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, evora]]