Terminology Service < Semantic Lookup Platform

All terms in FOODON

Label	Id	Description
28760 - cheese, gruyere (efsa foodex2)	FOODON_03542876	[The group includes any type of gruyere 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/Gruyere_cheese] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, gruyere]]
02150 - short sweet pastry dough (pate sucree) (efsa foodex2)	FOODON_03540215	[The group includes any type of Short sweet pastry dough commonly known as pate sucree. 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+dough+]]
calcium silicate	CHEBI_190294	[Calcium silicate is the chemical compound Ca2SiO4, also known as calcium orthosilicate.]
calcium stearate	CHEBI_190296	[An organic calcium salt of stearic acid. It is a component of some lubricants and surfactants.]
28840 - cheese, majorero (efsa foodex2)	FOODON_03542884	[The group includes any type of majorero 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/majorero] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, majorero]]
02210 - cake pre-mixes/batter (efsa foodex2)	FOODON_03540221	[The group includes any type of Cake batter and pre-mixes. However dry pre-mixes are not 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/Batter_(cooking)] and [https://www.google.co.uk/search?tbm=isch&q=Cake batter]]
02200 - choux pastry dough (efsa foodex2)	FOODON_03540220	[The group includes any type of Choux pastry doughs, usually used for making profiteroles, beignets, éclairs 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+dough]]
28850 - cheese, montasio (efsa foodex2)	FOODON_03542885	[The group includes any type of montasio 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/montasio] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, montasio]]
magnesium phosphate	CHEBI_190298	[A magnesium salt with C-H bonds]
28820 - cheese, lincolnshire poacher (efsa foodex2)	FOODON_03542882	[The group includes any type of lincolnshire poacher 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/Lincolnshire_Poacher_cheese] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, lincolnshire poacher]]
02230 - mixture/mass for baumkuchen (efsa foodex2)	FOODON_03540223	[The group includes any type of Mixture/Mass for Baumkuchen. 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=baumkuchen dough]]
28830 - cheese, mahon (efsa foodex2)	FOODON_03542883	[The group includes any type of mahon 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/Mahon_cheese] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, mahon]]
02220 - sponge cake dough (génoise) (efsa foodex2)	FOODON_03540222	[The group includes any type of Sponge cake dough, commonly known as génoise. 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=Sponge+cake+dough+]]
28800 - cheese, kefalotyri (efsa foodex2)	FOODON_03542880	[The group includes any type of kefalotyri 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/kefalotyri] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, kefalotyri]]
28810 - cheese, leyden (efsa foodex2)	FOODON_03542881	[The group includes any type of leyden 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/Leyden_cheese] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, leyden]]
02290 - gingerbread dough (efsa foodex2)	FOODON_03540229	[The group includes any type of Gingerbread dough, containing ginger and other flavouring ingredients. 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=Gingerbread+dough]]
02280 - miscellaneous doughs (efsa foodex2)	FOODON_03540228	[The group includes miscellaneous 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]]
28880 - cheese, pecorino toscano (efsa foodex2)	FOODON_03542888	[The group includes any type of pecorino toscano 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/Pecorino_Toscano] and [https://www.google.co.uk/search?tbm=isch&q=Cheese, pecorino toscano]]
02250 - common laminated dough (efsa foodex2)	FOODON_03540225	[The group includes any type of Laminated dough commonly used for puff pastry or sold as such. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Laminated_dough] and [https://www.google.co.uk/search?tbm=isch&q=Common+laminated+dough]]
02240 - laminated doughs (efsa foodex2)	FOODON_03540224	[The group includes any type of laminated dough. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Laminated_dough] and [https://www.google.co.uk/search?tbm=isch&q=Laminated+doughs]]