Terminology Service < Semantic Lookup Platform

All terms in FOODON

Label	Id	Description
44420 - bulking agent (efsa foodex2)	FOODON_03544442	[The group includes any type of Bulking agent, i.e. substances which contribute to the volume of a foodstuff without contributing significantly to its available energy value. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.[https://en.wikipedia.org/wiki/Food_additives]]
44410 - humectant (efsa foodex2)	FOODON_03544441	[The group includes any type of Humectant, i.e. substances which prevent foods from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.[https://en.wikipedia.org/wiki/Food_additives]]
44400 - firming agent (efsa foodex2)	FOODON_03544440	[The group includes any type of Firming agent, i.e. food additives which make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.[https://en.wikipedia.org/wiki/Firming_agent]]
44490 - preparations for food flavouring (efsa foodex2)	FOODON_03544449	[The group includes any type of Preparations for food flavouring, i.e. compositions with essencers and/or flavours for flavouring home-made food. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.]
44480 - preparations for pickling vegetables (efsa foodex2)	FOODON_03544448	[The group includes any type of Preparation used for pickling vegetables. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.]
food (roasted)	FOODON_00002744	[Roasted food is more structured food that is generally subjected to a dry heat cooking process at higher oven temperature than baking.]
Poultry by-product meal (PBM)	FOODON_00002741	[Poultry by-product meal (PBM) is a high-protein commodity used as a major component in some pet foods. It is made from grinding clean, rendered parts of poultry carcasses and can contain bones, offal and undeveloped eggs, but only contains feathers that are unavoidable in the processing of the poultry parts.]
tinfoil barb	FOODON_00002748	[Tinfoil barb is a member of the Barbonymus genus, a ray-finned fish in the family Cyprinidae.]
44500 - preparations for dessert (efsa foodex2)	FOODON_03544450	[The group includes any type of powder mix for making desserts, including dessert sauces. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.]
guajillo chili food product	FOODON_00002747	[A guajillo chili or guajillo chile is a variety of chile pepper of the species Capsicum annuum which is widely used in the cuisine of Mexico. Its heat (rating 2,500 to 5,000 on the Scoville scale) is considered mild to medium.]
soft-shell crab	FOODON_00002746
spleen	UBERON_0002106	[The organ that functions to filter blood and to store red corpuscles and platelets.]
hen egg liquid	FOODON_00002745	[The liquid contents of one or more eggs.]
brown bean (whole)	FOODON_00002749	[The brown bean is chestnut brown colored bean with a small white-eye which originates in Scandanavia.]
brown bean food product	FOODON_00002769	[A food product made from a scandinavian brown bean plant.]
44580 - mould or micro-fungal cultures (efsa foodex2)	FOODON_03544458	[The group includes any type of Mould cultures used in food production, for example in blue cheese. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.[https://en.wikipedia.org/wiki/Mold]]
44530 - live microorganisms for food production (efsa foodex2)	FOODON_03544453	[The group includes any type of Microorganisms used in food production. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.[https://en.wikipedia.org/wiki/Microbial_food_cultures]]
44570 - sourdough starter (efsa foodex2)	FOODON_03544457	[The group includes any type of Sourdough starter, i.e. special mixture of yeasts and bacteria (usually Lactobacilli) for the 'natural' fermentation of bakery products, in primis bread] and [https://en.wikipedia.org/wiki/Sourdough_starter] and [https://www.google.co.uk/search?tbm=isch&q=Sourdough starter]]
44550 - yeast cultures (efsa foodex2)	FOODON_03544455	[The group includes any type of Yeast cultures used in food production, for example in brewing and breadmaking. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.[https://en.wikipedia.org/wiki/Yeast] and [https://www.google.co.uk/search?tbm=isch&q=Yeast cultures for making food]]
44560 - baking yeast (efsa foodex2)	FOODON_03544456	[The group includes any type of Yeast used in Bakery Product Manufacturing. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.[https://en.wikipedia.org/wiki/Baking_yeast] and [https://www.google.co.uk/search?tbm=isch&q=Baking yeast]]