TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

LIQUEFYING [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 1987-09-10

English

Subject field(s)
  • Chemistry
  • Biochemistry
CONT

The effect of bacterial amylase in dextrinizing flour starch can be used to advantage where a moist, soft, and somewhat tacky crumb is desirable, as in fruit cakes.

CONT

dextrinization : Any process that involves dextrinizing.

OBS

dextrinize : To convert a starch into dextrins.

Key term(s)
  • liquefying

French

Domaine(s)
  • Chimie
  • Biochimie
CONT

(...) revenons à une enzyme modifiant une texture (...) Il s'agit d'une amylase. La présence de l'amylase se manifeste par son pouvoir liquéfiant (...) et (...) par une action dextrinifiante et saccharifiante.

Spanish

Save record 1

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

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

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: