Terminology Service for NFDI4Health
All terms in FOODON
| Label | Id | Description |
|---|---|---|
| Trichopsis | NCBITaxon_158453 | |
| Osphronemidae | NCBITaxon_270602 | |
| 21300 - pastrami, beef (efsa foodex2) | FOODON_03542130 | [The group includes any type of Pastrami from beef, such as smoked corned beef. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Pastrami_beef] and [https://www.google.co.uk/search?tbm=isch&q=Pastrami, beef]] |
| 21310 - cooked bovine tongue (efsa foodex2) | FOODON_03542131 | [The group includes any type of Cooked bovine tongue. This group covers also yak, zebu and buffalos. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Beef_tongue] and [https://www.google.co.uk/search?tbm=isch&q=Cooked bovine tongue slices]] |
| 21380 - pastrami, lamb (efsa foodex2) | FOODON_03542138 | [The group includes any type of Pastrami from lamb, such as smoked corned lamb. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Pastrami] and [https://www.google.co.uk/search?tbm=isch&q=Pastrami, lamb]] |
| 21390 - other cooked cured meat (efsa foodex2) | FOODON_03542139 | [The group includes any type of Other pastrami. The part consumed/analysed is by default the whole marketed unit or a representative portion of it.] |
| 21400 - preserved/processed fat tissues (efsa foodex2) | FOODON_03542140 | [The group includes fatty parts of an animal carcase processed in order to extend their shelf life. Common possible treatments include salting, curing, cooking and maturing. The part consumed/analysed is by default the whole marketed unit or a representative portion of it.] |
| Paralichthyidae | NCBITaxon_171414 | |
| 21470 - fresh bulk sausages (efsa foodex2) | FOODON_03542147 | [The group includes any type of fresh bulk sausages, also known as sausage meat, i.e. raw, ground, spiced meat, usually sold without any casing and intended to be cooked. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Sausage] and [https://www.google.co.uk/search?tbm=isch&q=Fresh bulk sausage]] |
| 21440 - fresh raw sausages (efsa foodex2) | FOODON_03542144 | [The group includes any type of Fresh raw sausages intended to be cooked. They are normally made from pork, but sometimes also from beef or veal; the meat is not cured, and these types of sausages must be refrigerated and fully cooked before serving. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Sausages] and [https://www.google.co.uk/search?tbm=isch&q=Fresh raw sausages]] |
| 21480 - breakfast-type sausage (efsa foodex2) | FOODON_03542148 | [The group includes any type of Breakfast-type sausage (Breakfast sausage or Country sausage), i.e. a fresh raw sausage made like most sausages of pork, salt and pepper with sage being the dominant spice and intended to be cooked. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Breakfast_sausage] and [https://www.google.co.uk/search?tbm=isch&q=Breakfast sausage]] |
| 21450 - italian-style sausage (efsa foodex2) | FOODON_03542145 | [The group includes any type of Italian-type sausage (Italian sausages), i.e. fresh raw sausages which are usually fried or grilled. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Italian_sausage] and [https://www.google.co.uk/search?tbm=isch&q=Italian-style sausage]] |
| 21460 - fresh spiced sausages in casing (efsa foodex2) | FOODON_03542146 | [The group includes any type of fresh raw spiced sausages in casings, usually made of finely cut pork, moderately or highly spiced and intended to be cooked. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Andouillette] and [https://www.google.co.uk/search?tbm=isch&q=Fresh spiced sausages in casing]] |
| 21430 - sausages (efsa foodex2) | FOODON_03542143 | [The group includes any type of Sausages, i.e. more or less coarse mixtures of lean meats, fatty tissues and other ingredients, often filled into casings. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Sausages] and [https://www.google.co.uk/search?tbm=isch&q=Sausages]] |
| Phalaris canariensis | NCBITaxon_376798 | [Canary grass is a plant, *Phalaris canariensis*, belonging to the family *Poaceae*. Originally a native of the Mediterranean region, it is now grown commercially in several parts of the world for birdseed. In the Canary Islands, Italy and North Africa, P. canariensis is used as food. [https://en.wikipedia.org/wiki/Canary_grass]] |
| 21410 - cured pork fat (efsa foodex2) | FOODON_03542141 | [The group includes any type of cured pork fat, such as lardo or salo or lardon. The part consumed/analysed is by default unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.[https://en.wikipedia.org/wiki/Salo_(food)] and [https://www.google.co.uk/search?tbm=isch&q=Cured pork fat]] |
| 21420 - ciccioli and similar (efsa foodex2) | FOODON_03542142 | [The group includes any type of unmeltable residue left after animal fat has been rendered to produce lardo or tallow. Ciccioli are made by compressing, drying, and aging the unmeltable fatty scraps. By similarity, pork cracklings or scratchings, such as crisp residue left when fat is rendered or fried/roasted pork skin, are included in this group.[https://en.wikipedia.org/wiki/Ciccioli] and [https://www.google.co.uk/search?tbm=isch&q=Ciccioli and gratons]] |
| dill leaf (raw) | FOODON_03310090 | |
| koshou | FOODON_03310092 | |
| sansho (food product) | FOODON_03310095 |