Terminology Service for NFDI4Health
All terms in FOODON
| Label | Id | Description |
|---|---|---|
| 21620 - chorizo and similar (efsa foodex2) | FOODON_03542162 | [The group includes any type of Chorizo and similar, i.e. a dry pork sausage of Spanish origin made of meat coarsely cut, smoked, highly spiced and having a size similar to large frankfurters. 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/Chorizo] and [https://www.google.co.uk/search?tbm=isch&q=Chorizo]] |
| 21600 - german salami (efsa foodex2) | FOODON_03542160 | [The group includes any type of German salami such as cervelatwurst. 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/Salami] and [https://www.google.co.uk/search?tbm=isch&q=German salami]] |
| whiting (raw) | FOODON_03309088 | |
| cod tail (raw) | FOODON_03309087 | |
| 21690 - liver-type sausage (efsa foodex2) | FOODON_03542169 | [The group includes any type of Liver-type sausage, such as liverwurst. It usually consists of relevant proportions of finely ground pork or beef livers, seasoned with onions and spices; it may also be smoked after cooking or may include smoked meat such as bacon. 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/Liverwurst] and [https://www.google.co.uk/search?tbm=isch&q=Liver Sausage]] |
| 21680 - spreadable cooked sausages (efsa foodex2) | FOODON_03542168 | [The group includes any type of Spreadable cooked sausages. 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/Sausage] and [https://www.google.co.uk/search?tbm=isch&q=Spreadable cooked-sausages]] |
| 21670 - cooked sausages (generic) (efsa foodex2) | FOODON_03542167 | [The group includes any type of sausages cooked during the production process. 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/Sausage] and [https://www.google.co.uk/search?tbm=isch&q=Cooked sausages]] |
| 21650 - ripened kolbasz (efsa foodex2) | FOODON_03542165 | [The group includes any type of Ripened kolbasz, also known as dried kolbasz or dried kielbasa or dried knackwurst, i.e. a cured, ripened, spiced sausage, often smoked. For the cured unripened variants of kolbasz use the code A024T 'Fresh kolbasz'. 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/Kielbasa] and [https://www.google.co.uk/search?tbm=isch&q=dried Kielbasa (Kolbász)]] |
| Pseudocyttus maculatus | NCBITaxon_244852 | |
| 21660 - matured charcuterie products for cooking (efsa foodex2) | FOODON_03542166 | [The group includes any type of Matured charcuterie products intended to be cooked, such as zampone or cappello del prete. 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=Salami to be cooked, Zampone]] |
| 21630 - linguica, sausage (efsa foodex2) | FOODON_03542163 | [The group includes any type of Linguica sausage, also known as Longanzia, i.e. a Portuguese sausage made from coarsely ground pork butts, seasoned with paprika, garlic, cumin seeds and cinnamon, cured in vinegar pickling liquid before stuffing and smoked. 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/Linguica_sausage] and [https://www.google.co.uk/search?tbm=isch&q=Linguica, sausage]] |
| 21640 - snack sausages (like cabanos and landjäger) (efsa foodex2) | FOODON_03542164 | [The group includes any type of Cabanos (long, thin smoky sausages) and snack dry thin sausages such as landjäger. 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/Kabanos] and [https://www.google.co.uk/search?tbm=isch&q=Cabanos and landjäger]] |
| peppercorn | FOODON_03310070 | |
| black or white pepper product | FOODON_00001649 | |
| rice starch | FOODON_03310073 | |
| chapati | FOODON_03310063 | |
| turbot fillet (raw) | FOODON_03309073 | |
| sugar cane wine | FOODON_03310068 | |
| golden snapper (raw) | FOODON_03309070 | |
| golden snapper | FOODON_03412148 |