TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
starchy [2 records]
Record 1 - internal organization data 2003-09-04
Record 1, English
Record 1, Subject field(s)
- Milling and Cereal Industries
- Agricultural Economics
- Food Industries
Record 1, Main entry term, English
- starchy
1, record 1, English, starchy
correct, adjective
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Starchy endosperm: Bulk of the endosperm within the aleurone layer, consisting largely of starch granules embedded in a proteinaceous matrix. The starchy endosperm also contains sugars, fats, and fibers. The bulk of the starchy endosperm survives the milling and polishing process as the milled with rice. 2, record 1, English, - starchy
Record number: 1, Textual support number: 1 OBS
Term used at the Canadian Grain Commission in the field of cereal terminology. 3, record 1, English, - starchy
Record 1, French
Record 1, Domaine(s)
- Minoterie et céréales
- Économie agricole
- Industrie de l'alimentation
Record 1, Main entry term, French
- mitadiné
1, record 1, French, mitadin%C3%A9
correct, adjective
Record 1, Abbreviations, French
Record 1, Synonyms, French
- amylacé 2, record 1, French, amylac%C3%A9
correct, adjective
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Qualifie des produits contenant de l'amidon en grande proportion. 3, record 1, French, - mitadin%C3%A9
Record number: 1, Textual support number: 1 OBS
Les grains amylacés, qui, outre l'amidon, peuvent contenir des protéines, des lipides et autres substances de réserve. 3, record 1, French, - mitadin%C3%A9
Record number: 1, Textual support number: 2 OBS
mitadiné; amylacé : Termes en usage à la Commission canadienne des grains dans le domaine céréalier. 4, record 1, French, - mitadin%C3%A9
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Molinería y cereales
- Economía agrícola
- Industria alimentaria
Record 1, Main entry term, Spanish
- amiláceo
1, record 1, Spanish, amil%C3%A1ceo
correct
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
- feculento 2, record 1, Spanish, feculento
adjective
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 DEF
Que contiene almidón. 1, record 1, Spanish, - amil%C3%A1ceo
Record 2 - internal organization data 2001-07-04
Record 2, English
Record 2, Subject field(s)
- Food Industries
- General Scientific and Technical Vocabulary
Record 2, Main entry term, English
- floury
1, record 2, English, floury
correct, adjective
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
Borlotti bean[s] ... They hold their shape well in cooking, and have a lovely floury texture and taste. 2, record 2, English, - floury
Record 2, Key term(s)
- starchy
Record 2, French
Record 2, Domaine(s)
- Industrie de l'alimentation
- Vocabulaire technique et scientifique général
Record 2, Main entry term, French
- farineux
1, record 2, French, farineux
correct, adjective
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 DEF
Se dit de tout aliment d'origine végétale riche en farine. 2, record 2, French, - farineux
Record 2, Key term(s)
- féculeux
Record 2, Spanish
Record 2, Textual support, Spanish
Copyright notice for the TERMIUM Plus® data bank
© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau
Features
Language Portal of Canada
Access a collection of Canadian resources on all aspects of English and French, including quizzes.
Writing tools
The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.
Glossaries and vocabularies
Access Translation Bureau glossaries and vocabularies.
- Date Modified: