Terminology Service < Semantic Lookup Platform

All terms in FOODON

Label	Id	Description
cream (eurofir)	FOODON_03400782	[Includes fresh cream, crème fraîche and sour cream.]
fermented milk product (eurofir)	FOODON_03400783	[Fermented milk is a milk product obtained by fermentation of milk, which milk may have been manufactured from products obtained from milk with or without compositional modification as limited by the provision in Section 3.3, by the action of suitable microorganisms and resulting in reduction of pH with or without coagulation (CODEX STAN 243-2003). Fermented milk products include a range of foods commonly referred to as yogurt (or yoghurt), plus sour milk drinks produced by fermentation. A few of these are alcoholic as they are made with combined lactic and yeast ferments (e.g. kefir, koumiss); others are lactic fermented milk products (e.g. cieddu, kaeder milk, skyr, taette). In some traditional fermented milk products, such as Stragisto (strained yoghurt), Labneh, Ymer and Ylette, Milk the protein has been increased to minimum 5.6%. .]
concentration of vestitone in material entity	CDNO_0200769	[The concentration of vestitone when measured in some material entity.]
cheese (eurofir)	FOODON_03400784	[Cheese is the ripened or unripened soft or semi-hard, hard and extra hard product, which may be coated, and in which the whey protein/casein ratio does not exceed that of milk, obtained by : coagulating wholly or partly through the action of rennet or other suitable coagulating agents, and by partially draining the whey resulting from such coagulation; and/or processing techniques involving coagulation of the protein of milk and/or products obtained from milk which give an end-product with similar physical, chemical and organoleptic characteristics (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). The group includes goat and sheep cheeses, and cheeses made from sour milk, whey or buttermilk.]
concentration of 4-hydroxymandelic acid in material entity	CDNO_0200768	[The concentration of 4-hydroxymandelic acid when measured in some material entity.]
cured cheese (eurofir)	FOODON_03400785	[Ripened cheese is cheese which is not ready for consumption shortly after manufacture but which must be held for such time, at such temperature, and under such other conditions as will result in the necessary biochemical and physical changes characterizing the cheese in question. (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). The group includes cheeses that are normally consumed cured but may be sold in an uncured or very lightly cured stage.]
concentration of 2,3-dihydrobiochanin A in material entity	CDNO_0200767	[The concentration of 2,3-dihydrobiochanin A when measured in some material entity.]
uncured cheese (eurofir)	FOODON_03400786	[Unripened cheese including fresh cheese is cheese which is ready for consumption shortly after manufacture (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). It is consumed fresh and has a mild acid flavour, moisture max. 80%. Includes such products as cream cheese and mozzarella cheese.]
concentration of 2-O-sulfate-4-hydroxyacetophenone in material entity	CDNO_0200766	[The concentration of 2-O-sulfate-4-hydroxyacetophenone when measured in some material entity.]
processed cheese (eurofir)	FOODON_03400787	[Process(ed) cheese and spreadable process(ed) cheese are made by grinding, mixing, melting and emulsifying with the aid of heat and emulsifying agents one or more varieties of cheese, with or without the addition of milk components and/or other foodstuffs (CODEX STAN A-8(b)-1978). The result is a homogeneous plastic mass, except for grated cheese product, which is powdered or granular.]
sand tiger family	FOODON_03412754	[Sand sharks are mackerel sharks of the family Odontaspididae. They are found worldwide in temperate and tropical waters. The family contains three extant species, in two genera Carcharias Rafinesque, 1810; Odontaspis Agassiz 1838.]
Cyclocybe aegerita	NCBITaxon_1973307
fish, petromyzontiform	FOODON_03412753
white currant plant	FOODON_03412752	[The white currant is a cultivar of Ribes rubrum. Although it is a sweeter and albino variant of the redcurrant, not a separate botanical species, it is sometimes marketed with names such as Ribes sativum or Ribes silvestre, or sold as a different fruit.]
obsolete: garden orach plant	FOODON_03412751
obsolete: baobab plant	FOODON_03412759
honey fungus	FOODON_03412758
meat dish (eurofir)	FOODON_03400799	[Dishes whose predominant ingredient is seen to be meat; e.g. stew, meat burger, meat balls, meat pie or pasty]
meat or meat product (eurofir)	FOODON_03400793	[This category includes: carcass meat of mammals and birds; offal of mammals and birds; a food product whose predominant constituent is meat; a recipe dish whose main ingredient is considered to be meat.]
concentration of luteolin 7-O-neohesperidoside in material entity	CDNO_0200798	[The concentration of luteolin 7-O-neohesperidoside when measured in some material entity.]