Terminology Service < Semantic Lookup Platform

All terms in FOODON

Label	Id	Description
ι-carrageenan	CHEBI_37168
Pareques umbrosus	NCBITaxon_1183148
λ-carrageenan	CHEBI_37167
03280 - mixed roasted flours for porridge-like food (efsa foodex2)	FOODON_03540328	[The group includes any type of milled roasted flour mixture in dry form, including Kama or talkkuna (traditional Estonian and Finnish finely milled flour mixture). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Talkkuna] and [https://www.google.co.uk/search?tbm=isch&q=Talkkuna]]
03270 - wheat semolina porridge (efsa foodex2)	FOODON_03540327	[The group includes any type of Wheat semolina porridge in dry form to be diluted with milk or water. The term refers to e.g. ground wheat or wheat flour intended to be used for making wheat porridge. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
29890 - brown beet sugar (efsa foodex2)	FOODON_03542989	[The group includes any type of Brown beet sugar (sucrose). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Brown_sugar] and [https://www.google.co.uk/search?tbm=isch&q=Brown beet sugar]]
29880 - brown sugar (efsa foodex2)	FOODON_03542988	[The group includes any type of Brown sugar (sucrose). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Brown_sugar] and [https://www.google.co.uk/search?tbm=isch&q=Brown sugar]]
03290 - porridge (ready to eat) (efsa foodex2)	FOODON_03540329	[The group includes products known as porridge obtained by boiling or by soaking rolled, crushed, or steel cut grains or other cereal meals in water, milk, or both. Other ingredients can possibly be added. The characterising ingredients and the cooking/preparation method 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/Porridge] and [https://www.google.co.uk/search?tbm=isch&q=Porridge]]
29870 - refined cane sugar (efsa foodex2)	FOODON_03542987	[The group includes any type of refined cane sugar (sucrose). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/White_sugar] and [https://www.google.co.uk/search?tbm=isch&q=Refined cane sugar]]
29850 - white sugar (efsa foodex2)	FOODON_03542985	[The group includes any type of White sugar (sucrose). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/White_sugar] and [https://www.google.co.uk/search?tbm=isch&q=White sugar]]
03240 - oat porridge (efsa foodex2)	FOODON_03540324	[The group includes any type of Oat porridge in dry form to be diluted with milk or water. The term refers to e.g. ground oatmeal or rolled oat intended to be used for making oat porridge. 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=Oat+porridge dry]]
03230 - cornmeal porridge (efsa foodex2)	FOODON_03540323	[The group includes any type of thin Cornmeal porridge in dry form to be diluted with milk or water. The term refers to e.g. fine corn meal or polenta intended to be used for making cornmeal porridge. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Cornmeal] and [https://www.google.co.uk/search?tbm=isch&q=cornmeal]]
03260 - rye porridge (efsa foodex2)	FOODON_03540326	[The group includes any type of Rye porridge in dry form to be diluted with milk or water. The term refers to e.g. ground rye or rye flakes intended to be used for making rye porridge. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
29860 - refined beet sugar (efsa foodex2)	FOODON_03542986	[The group includes any type of refined beet sugar (sucrose). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/White_sugar] and [https://www.google.co.uk/search?tbm=isch&q=Refined beet sugar]]
03250 - rice porridge (efsa foodex2)	FOODON_03540325	[The group includes any type of Rice porridge in dry form to be diluted with milk or water. The term refers to e.g. ground rice or rice flakes intended to be used for making rice porridge. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Osmerus mordax dentex	NCBITaxon_476919
Ammodytes hexapterus	NCBITaxon_476914
29940 - mono- di-saccharides other than sucrose (efsa foodex2)	FOODON_03542994	[The group includes any type of Mono- di-saccharides other than sucrose (common sugar). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.[https://en.wikipedia.org/wiki/Sugar]]
03310 - porridge water based (ready to eat) (efsa foodex2)	FOODON_03540331	[Product known as porridge obtained by boiling or by soaking rolled, crushed, or steel cut grains or other cereal meals in water. Other ingredients can possibly be added. The characterising ingredients and the cooking/preparation method 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/Porridge] and [https://www.google.co.uk/search?tbm=isch&q=porridge made with water]]
03300 - porridge milk based (ready to eat) (efsa foodex2)	FOODON_03540330	[The group includes products known as porridge obtained by boiling or by soaking rolled, crushed, or steel cut grains or other cereal meals in milk. Other ingredients can possibly be added. The characterising ingredients and the cooking/preparation method 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/Porridge] and [https://www.google.co.uk/search?tbm=isch&q=porridge with milk]]