TERMIUM Plus®

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

PASTIFIABILITE [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2008-02-26

English

Subject field(s)
  • Noodles and Pasta
CONT

A discussion by Vasiljevic and Banasik (1980) suggests that pasta quality is defined subjectively according to the eating habits and traditions of the consumer.

French

Domaine(s)
  • Pâtes alimentaires
CONT

La qualité pastière peut être considérée du point de vue soit visuel soit culinaire. L'aspect visuel tient compte de la couleur de la pâte, qui est due à la combinaison de deux composantes : les couleurs jaune et brune. La couleur jaune est une fonction de la teneur en carotenoïdes et de l'activité de lipoxygénase, tandis que la couleur brune est attribuée à la péroxydase et à la polyphénoxydase. La qualité culinaire est associée aux propriétés du gluten.

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: