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The LanguaL 2017™ Thesaurus  -  Systematic Display

 Updated 2018-06-12

 

FTCB1599
Descriptor    CORE OR POME FRUIT
Synonym(s)maloideae; pome fruit 
Scope note 
Description 
In botany, a pome (after the Latin word for fruit: pomum) is a type of fruit produced by flowering plants in the subfamily Maloideae of the family Rosaceae.
[Source: Wikipedia]		 
 
Showing 77 terms
Close expanded terms     

 

A. PRODUCT TYPE

B. FOOD SOURCE

ALGAE, BACTERIA OR FUNGUS USED AS FOOD SOURCE

ANIMAL USED AS FOOD SOURCE

CHEMICAL FOOD SOURCE

FOOD ADDITIVE

FOOD SUPPLEMENTS, VITAMIN AND MINERAL SUBSTANCES (EC)

OTHER CHEMICAL FOOD SOURCE

FOOD SOURCE NOT KNOWN

LIQUID AS FOOD SOURCE

PLANT USED AS FOOD SOURCE

FRUIT-PRODUCING PLANT

BERRY

CACTUS

CITRUS FAMILY

CORE OR POME FRUIT

APPLE

CHINESE CRABAPPLE

EUROPEAN CRABAPPLE

FIRE THORN

HAWTHORN

JUNEBERRY

LOQUAT

MANDCHURIAN CRABAPPLE

MEDLAR

PARADISE APPLE

PEAR

QUINCE

SORBUS

SWEET CRABAPPLE

MELON

PERSIMMON

RHUBARB

STONE FRUIT

TROPICAL OR SUBTROPICAL FRUIT PRODUCING PLANT

GRAIN OR SEED-PRODUCING PLANT

PLANT ACCORDING TO FAMILY

PLANT FOR MEDICINAL USE

PLANT USED AS FODDER

PLANT USED FOR DIETARY SUPPLEMENTS

PLANT USED FOR PRODUCING EXTRACT OR CONCENTRATE

CARBOHYDRATE-PRODUCING PLANT

COCA

OIL-PRODUCING PLANT

PROTEIN-PRODUCING PLANT

STEVIA

SPICE OR FLAVOR-PRODUCING PLANT

VEGETABLE-PRODUCING PLANT

C. PART OF PLANT OR ANIMAL

E. PHYSICAL STATE, SHAPE OR FORM

F. EXTENT OF HEAT TREATMENT

G. COOKING METHOD

H. TREATMENT APPLIED

J. PRESERVATION METHOD

NO PRESERVATION METHOD USED

PRESERVATION METHOD NOT KNOWN

PRESERVED BY ADDING SPICES OR EXTRACTS

PRESERVED BY CHEMICALS

PRESERVED BY CHILLING OR FREEZING

PRESERVED BY FERMENTATION

PRESERVED BY FILTRATION

PRESERVED BY HEAT TREATMENT

PRESERVED BY IRRADIATION

PRESERVED BY OTHER METHOD

PRESERVED BY REDUCING WATER ACTIVITY

DEHYDRATED OR DRIED

PRESERVED BY ADDING SUGAR

PRESERVED BY SALTING

PRESERVED BY SMOKING

PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE

STERILIZED BY ULTRA HIGH PRESSURE

K. PACKING MEDIUM

M. CONTAINER OR WRAPPING

N. FOOD CONTACT SURFACE

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM

R. GEOGRAPHIC PLACES AND REGIONS

Z. ADJUNCT CHARACTERISTICS OF FOOD




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First Albanian food composition tables (2022).

2023-07-01
First Albanian food composition tables (2022) published with assistance from NPPC-VÚP in the frame of the Slovak Republic Official Development Support Programme.
Download here.
 
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2022-10-04
The 2021 update of New Zealand food composition database (NZFCD) released online on 31st March 2022. For more information, see the EuroFIR website.