TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The world's first laboratory-grown beef burger was flipped out of a petri dish and into a frying pan on Monday, with food tasters declaring it tasted "close to meat. "Grown in vitro from cattle stem cells at a cost of 250, 000 euros($332, 000), the burger was cooked and eaten in front of television cameras to gain the greatest media coverage for the culmination of a five-year science experiment. Resembling a standard circular-shaped red meat patty, it was created by knitting together 20, 000 strands of laboratory-grown protein, combined with other ingredients normally used in burgers, such as salt, breadcrumbs and egg powder. Red beet juice and saffron were added to give it color.  1, record 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, Textual support number: 1 OBS

The first laboratory-produced meat patty (cultured beef burger) presented in London on August 5, 2013, by Dr. Mark Post, a physiologist from Maastricht University in the Netherlands, was dubbed the "Frankenburger." The professor and his colleagues produced the meat-like substance by cultivating muscle tissue from cow stem cells in fetal serum and other growth-promoting materials (vitamines, amino acids, growth hormones, sugar, etc.). The laboratory-grown meat at this stage of development is prohibitively expensive, but might one day become a substitute for "real" meat. The product needs to be enhanced to improve its texture, taste and appearance. Some scientists predict that cultured meat might be commercially available within a decade. Others say that it will be possible to grow it in one’s own kitchen within 20 years.  13, record 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, Textual support number: 2 OBS

The development of meat substitutes is praised on ethical grounds by animal rights or welfare activists since these products have the potential to greatly reduce the inhumane raising and slaughtering of animals raised for meat. Environmentalists, economists and scientists support these products since they might one day be a cost-effective means of meeting world demands for meat, while greatly reducing greenhouse gas emissions and waste, as well as the use of water, farmland and animal feed that make intensive animal farming unsustainable. On the other hand, natural food advocates have serious doubts concerning ingredients needed to grow and enhance these products, and the long term safety of their consumption; and meat industry proponents argue that the technology still requires stem cell donors (the cells from a single donor cannot replicate indefinitely) and that the product remains a far cry from "real" meat. Only time will tell if these products will, in a perhaps not so distant future, entirely replace, or only supplement, the meat industry.  13, record 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, Textual support number: 3 OBS

cultured beef hamburger: A "hamburger" is a minced beef patty. Terms such as "cultured beef hamburger" could therefore be considered pleonastic. The term "burger" is the shortened form of "hamburger." While burgers are traditionally made of beef, non-beef burgers have become popular, and modifiers such as "veggie," "tuna," "chicken," "nut," and "soya" are used to describe them. Given this relatively new reality, the use of seemingly pleonastic terms such as "cultured beef burger" may be justified.  13, record 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, Textual support number: 4 OBS

The combination of terms such as "hamburger," "cultured," "laboratory," "in vitro" and their short forms to create neologisms designating this product yields an impressive number of synonyms. This will remain the case as long as terminology used to describe this relatively new concept is not well established.  13, record 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, Textual support number: 5 OBS

synthetic hamburger; artificial hamburger: The terms "synthetic meat" and "artificial meat" designate products that imitate meat but that are not necessarily laboratory-grown from animal cells. Hence, the use of qualifiers such as "synthetic" and "artificial" might lead to confuse a cultured hamburger with, for example, a soy-based burger.  13, record 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, Textual support number: 6 OBS

Terms such as "Frankenburger" that do not include the modifier "beef" might very well be used some day to designate similar laboratory-grown products made from animal cells other than beef.  13, record 1, English, - laboratory%2Dgrown%20beef%20burger

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Cet hamburger synthétique, surnommé le «Frankenburger», a été élaboré dans le laboratoire de l'université de Maastricht en trois mois à [partir] de cellules souches de bœuf. En septembre 2011, un expert en physiologie de cette université, Mark Post, avait annoncé son projet de développer avec son équipe une viande de synthèse. [...] Les 20 000 fibres de muscles ont été cultivées en laboratoire, pressées ensemble, colorées avec du jus de betterave et assaisonnées de safran afin de donner une couleur rouge au «Frankenburger» qui aurait eu un aspect naturel gris sans ces modifications.  15, record 1, French, - hamburger%20in%20vitro

Record number: 1, Textual support number: 1 OBS

Il s'agit du premier hamburger créé en laboratoire et présenté à Londres le 5 août 2013 pour dégustation. Ce steak haché de viande synthétique a été confectionné à partir de cellules souches de vache cultivées dans un milieu contenant des acides aminées, des vitamines, du sérum fœtal et des hormones de croissance. On y a ajouté de la chapelure, du sel, de la poudre d'œuf ainsi que du jus de betterave et du safran pour la couleur. Certains scientifiques disent que ce type de produit pourrait être cultivé à la maison d'ici vingt ans. C'est une solution envisageable pour diminuer les émissions de gaz à effet de serre attribuables aux animaux d'élevage tout en répondant à la demande mondiale en viande bovine qui risque de doubler d'ici 2050.  16, record 1, French, - hamburger%20in%20vitro

Record number: 1, Textual support number: 2 OBS

steak in vitro; steak cultivé en laboratoire à partir de cellules souches; steak de viande artificielle : Ce nouveau produit ayant davantage l'apparence et la consistance de viande hachée que de bifteck, ces termes sont employés pour évoquer l'idée de «steak haché» tel que lorsqu'on parle de «steak tartare».  16, record 1, French, - hamburger%20in%20vitro

Record number: 1, Textual support number: 3 OBS

La terminologie n'est pas bien établie pour désigner ce concept, comme en témoigne le nombre de termes utilisés. La combinaison de termes tels que burger, hamburger, steak, cellules souches, cultivé, laboratoire et in vitro, se décline à l'infini, et on compte, parmi les synonymes utilisés, de nombreuses locutions plus ou moins longues.  16, record 1, French, - hamburger%20in%20vitro

Record number: 1, Textual support number: 4 OBS

steak de viande artificielle; hamburger synthétique; hamburger artificiel : Étant donné l'emploi des termes «viande synthétique» et «viande artificielle» pour désigner des produits imitant la viande qui ne sont pas nécessairement cultivés en laboratoire à partir de cellules animales, il y a, sans contexte, risque de confusion avec des imitations à base de soja, par exemple.  16, record 1, French, - hamburger%20in%20vitro

Record number: 1, Textual support number: 5 OBS

burger de cellules souches : Le produit est fabriqué à partir de cellules souches, mais le produit fini est constitué de cellules de muscles plutôt que de cellules souches. (Les cellules souches se transforment en myocytes ou cellules musculaires qui forment des fibres musculaires.)  16, record 1, French, - hamburger%20in%20vitro

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

An off-white to pale yellow heterocyclic organic compound formed by replacing the hydrogen in position 4 (or 5) of imidazole by a methyl group.  5, record 2, English, - 4%2Dmethylimidazole

Record number: 2, Textual support number: 1 CONT

4-methylimidazole (4-MEI) is a compound used to make certain pharmaceuticals, photographic chemicals, dyes and pigments, cleaning and agricultural chemicals, and rubber products. 4-MEI is formed during the production of certain caramel coloring agents used in many food and drink products. It may also be formed during the cooking, roasting, or other processing of some foods and beverages. ... Studies published in 2007 by the [U.S.] federal government’s National Toxicology Program showed that long-term exposure to 4-MEI resulted in increases in lung cancer in male and female mice. These findings were the basis for the addition of 4-MEI to California’s Proposition 65 list of carcinogens.  6, record 2, English, - 4%2Dmethylimidazole

Record number: 2, Textual support number: 2 CONT

2-methylimidazole and 4-methylimidazole are intermediate/starting materials or components in the manufacture of pharmaceuticals, photographic and photothermographic chemicals, dyes and pigments, agricultural chemicals, and rubber. These chemicals have been identified as undesirable by-products in several foods and have been detected in mainstream and sidestream tobacco smoke. The National Cancer Institute nominated 2- and 4-methylimidazole as candidates for toxicity and carcinogenicity studies. Toxicity studies were carried out in male and female F344/N rats and ...  7, record 2, English, - 4%2Dmethylimidazole

Record number: 2, Textual support number: 3 CONT

Concern has arisen about the presence of 4-MEI in caramel color(which is the most-used food and beverage coloring)... Dark beers and common brands of cola drinks may contain...  2, record 2, English, - 4%2Dmethylimidazole

Record number: 2, Textual support number: 4 CONT

... Since imidazole also exists in tautomeric forms, either of the nitrogen atoms can bear the hydrogen atom, the two nitrogens become indistinguishable and the numbering becomes rather complex for mono-substituted imidazoles. As a consequence of this, 4-methylimidazole is identical with 5-methylimidazole and, depending on the position of the imino hydrogen, such a compound may be designated either 4- or 5-methylimidazole. As only one substance that may be a single tautomer or an equilibrium mixture is known, it would be incorrect to call it eithier 4- or 5-methylimidazole. Such a compound is instead designated as 4(5)-methylimidazole.  8, record 2, English, - 4%2Dmethylimidazole

Record number: 2, Textual support number: 1 OBS

4(5)-methylimidazole; 4(or 5)-methylimidazole; 5-methylimidazole; 5-methyl-1H-imidazole: 4-methylimidazole and 5-methylimidazole are tautomers (structural isomers that are readily interconvertible) and are therefore usually considered to be synonymous (i.e. considered to be the same chemical compound). They have the same molecular formula and CAS Registry Number (CAS: Chemical Abstracts Service).  5, record 2, English, - 4%2Dmethylimidazole

Record number: 2, Textual support number: 2 OBS

Chemical formulas: C₄H₆N₂ or H₃C-C₃H₃N₂  5, record 2, English, - 4%2Dmethylimidazole

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Composé chimique hétérocyclique de couleur blanc cassé à jaune pâle, formé en remplaçant l'hydrogène en position 4 (ou 5) de l'imidazole par un groupe méthyle.  4, record 2, French, - 4%2Dm%C3%A9thylimidazole

Record number: 2, Textual support number: 1 OBS

Considéré comme étant probablement cancérigène, on retrouve ce produit lors de la fabrication de colorants caramel présents dans beaucoup d'aliments et de boissons (p. ex. boissons à base de cola, bières brunes) et à la suite du rôtissage d'aliments (p. ex. café et viande).  4, record 2, French, - 4%2Dm%C3%A9thylimidazole

Record number: 2, Textual support number: 2 OBS

Il sert à fabriquer des produits pharmaceutiques, des produits pour le nettoyage, des produits utilisés en photographie et en agriculture, des teintures et des pigments, et des produits à base de caoutchouc.  4, record 2, French, - 4%2Dm%C3%A9thylimidazole

Record number: 2, Textual support number: 3 OBS

4(ou 5)-méthylimidazole; 5-méthyl-1H-imidazole; 5-méthylimidazole : Le 4-méthylimidazole et le 5-méthylimidazole sont des tautomères (isomères interconvertibles) et sont donc souvent considérés comme étant le même composé chimique.  4, record 2, French, - 4%2Dm%C3%A9thylimidazole

Record number: 2, Textual support number: 4 OBS

méthyl-4 iminazole : «Imidazole» s'écrit également «iminazole».  5, record 2, French, - 4%2Dm%C3%A9thylimidazole

Record number: 2, Textual support number: 5 OBS

Formules chimiques : C₄H₆N₂ ou H₃C-C₃H₃N₂ ou CH₃-C₃H₃N₂  4, record 2, French, - 4%2Dm%C3%A9thylimidazole

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

... a poultry inspector... grade[ s], sort[ s], or classif[ ies] unprocessed food and other agricultural products by size, weight, color, or condition.  2, record 3, English, - poultry%20inspector

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Decharacterization. All inedible meat and carcass parts shall be adequately decharacterized with an approved agent except where federal meat inspection regulations allow shipment of inedibles to the contrary. The decharacterizing agent must be mixed intimately with all of the material to be decharacterized and must be applied in such quantity and manner that it cannot easily and readily be removed by washing or soaking. A sufficient amount of the appropriate agent shall be used to give the material a distinctive color, odor, or taste so that such material cannot be confused with an article of human food.  2, record 4, English, - decharacterization

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

To decorate [cooked or prepared] food with something that adds color or flavor.  2, record 5, English, - garnish

Record number: 5, Textual support number: 1 CONT

Garnish the dish with parsley before serving.  3, record 5, English, - garnish

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Accompagner un plat d'une garniture qui le complète ou le décore.  2, record 5, French, - garnir

Record number: 5, Textual support number: 1 CONT

Garnir de persil une pièce de bœuf.  3, record 5, French, - garnir

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 DEF

Acompañar un plato con alimentos menores, como verduras o hierbas, para sazonarlo o adornarlo.  3, record 5, Spanish, - guarnecer

Record number: 5, Textual support number: 1 OBS

guarnecer: La Fundación del Español Urgente (Fundéu BBVA), con el asesoramiento de la Real Academia Española, indica que el Diccionario del estudiante, también de la Real Academia Española, define "guarnecer" como 'poner adornos o complementos (a algo)', 'acompañar (un plato de carne o pescado) con guarnición' [...]  4, record 5, Spanish, - guarnecer

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

The examination of organoleptic attributes of a product by the sense organs.  7, record 6, English, - sensory%20analysis

Record number: 6, Textual support number: 1 CONT

Organoleptic examinations of food are used extensively for evaluation of quality attributes such as taste, odor, body and texture, color, and appearance. The food industry use these examinations to classify certain foods into quality grade.  5, record 6, English, - sensory%20analysis

Record number: 6, Textual support number: 1 OBS

sensory analysis: term and definition standardized by ISO.  8, record 6, English, - sensory%20analysis

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Examen des propriétés organoleptiques d'un produit par les organes des sens.  6, record 6, French, - analyse%20sensorielle

Record number: 6, Textual support number: 1 CONT

L'examen organoleptique d'un aliment étudie toutes les composantes qui affectent les organes des sens (vue, goût, odorat, toucher).  4, record 6, French, - analyse%20sensorielle

Record number: 6, Textual support number: 1 OBS

analyse sensorielle : terme et définition normalisés par l'ISO et par l'AFNOR.  7, record 6, French, - analyse%20sensorielle

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

... a persistent feeding or eating disturbance manifested by avoidance of food or restrictive food intake [that] results in significant weight loss or nutritional deficiency, dependence on tube feeding or nutritional supplements, and/or impairment in psychosocial functioning.  3, record 7, English, - avoidant%2Frestrictive%20food%20intake%20disorder

Record number: 7, Textual support number: 1 CONT

Unlike anorexia nervosa and bulimia nervosa, ARFID is not characterized by a preoccupation with body shape and weight or by intentional weight loss behaviors. Instead, patients suffering from ARFID may be disinterested in food and eating, or may avoid foods because of a negative response to their color, texture, smell, taste or temperature. Individuals may also excessively fear unpleasant consequences of eating such as choking, gagging or vomiting(functional dysphagia) or exacerbated gastroesophageal reflux symptoms.  3, record 7, English, - avoidant%2Frestrictive%20food%20intake%20disorder

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Trouble alimentaire persistant qui se manifeste par l'évitement d'aliments ou la restriction de l'apport alimentaire et qui entraîne une perte de poids importante ou un déficit nutritionnel important, par la nécessité d'administrer une alimentation par sonde ou des compléments alimentaires oraux ainsi qu'une détérioration du fonctionnement psychosocial.  2, record 7, French, - trouble%20d%27alimentation%20s%C3%A9lective%20et%2Fou%20d%27%C3%A9vitement

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

Food coloring agents certified by the FDA (American Food and Drug Administration); they may be organic or inorganic, natural or synthetic, and must satisfy strict regulations as to toxicity.  2, record 8, English, - certified%20food%20color

Record number: 8, Textual support number: 1 CONT

Previous to 1959, the certified food colors were dyes only; that year, however, the lakes of the dyes were added to the list. Lakes are pigments. The present certified color additive list consists of two major classifications : dyes and lakes.  3, record 8, English, - certified%20food%20color

Record number: 8, Textual support number: 1 OBS

According to the law(especially in the U. S. A.), we should not confuse "permitted food color" and "certified food color. "Some color additives(as carbon black) are permitted in food but are listed on the list of "uncertified food colors. "  2, record 8, English, - certified%20food%20color

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Matière colorante, d'origine naturelle ou synthétique, dont la Loi permet l'utilisation comme additif alimentaire; cette autorisation est le plus souvent assortie de conditions relatives à l'innocuité du colorant, compte tenu de sa provenance, de sa composition, de l'étiquetage, etc.  1, record 8, French, - colorant%20alimentaire%20autoris%C3%A9

Record number: 8, Textual support number: 1 OBS

Certains colorants alimentaires sont dits «tolérés» : l'industrie en fait usage alors même qu'ils n'ont pas été officiellement autorisés (et tant qu'ils ne sont pas l'objet d'une interdiction pure et simple).  1, record 8, French, - colorant%20alimentaire%20autoris%C3%A9

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 CONT

Colorantes autorizados. Colorantes que pueden utilizarse en los productos alimenticios, así como sus condiciones de uso, se armonizan para proteger la salud de los consumidores e impedir que las diferencias en las legislaciones nacionales entorpezcan la libre circulación de los productos alimenticios.  1, record 8, Spanish, - colorante%20autorizado%20para%20uso%20alimentario

Record number: 8, Textual support number: 2 CONT

Un colorante certificado implica que su pureza y composición están determinadas y avaladas por una autoridad competente, son consistentes en su potencia.  3, record 8, Spanish, - colorante%20autorizado%20para%20uso%20alimentario

Record number: 8, Textual support number: 1 OBS

[Los] colorantes autorizados [...] se recogen en una lista que se actualiza con regularidad.  1, record 8, Spanish, - colorante%20autorizado%20para%20uso%20alimentario

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

Deterioration in the color, flavor, odor, or consistency of a food product.  3, record 9, English, - food%20spoilage

Record number: 9, Textual support number: 1 CONT

Any perceivable change undergone by a food, through any cause, that renders it unwholesome or unacceptable for use. Spoilage is usually the result of enzyme or microbial action resulting, for example, in lipolytic rancidity, putrefaction, fermentation, or mould growth; but food can also spoil by other means, for example overlong storage, non-enzymic browning, or exposure to air or light. In practice the term is most frequently applied to categorising such deteriorative changes (other than food infection or intoxication) when caused by microorganisms.  4, record 9, English, - food%20spoilage

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Changement, modification, transformation d'un produit alimentaire due à des facteurs chimiques et biologiques responsables de la diminution de sa qualité.  4, record 9, French, - alt%C3%A9ration

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 DEF

Proceso de degradación de los nutrientes del alimento.  2, record 9, Spanish, - descomposici%C3%B3n%20de%20alimentos

Record number: 9, Textual support number: 1 CONT

La descomposición de los alimentos se debe a la acción de microorganismos como las bacterias que se encuentran presentes en el medio ambiente. Pero, los alimentos también se echan a perder debido a temperaturas altas, humedad, luz, oxígeno o simplemente con el paso del tiempo. Todos estos factores intervienen en un proceso químico y físico que transforma las sustancias de los alimentos.  3, record 9, Spanish, - descomposici%C3%B3n%20de%20alimentos

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Oats come in a variety of kernel colors-white, red, grey, tan, yellow, black. Lighter color oats are most often used as food oats, darker color oats as feeds.... Red oats are a different species than white-tan-yellow or grey oats. Red oats are often considered to be hay oats.  3, record 10, English, - red%20oats

Record number: 10, Textual support number: 1 OBS

red oats; Algerian oats: Commonly used in the plural and in a collective sense.  4, record 10, English, - red%20oats

Record number: 10, Textual support number: 2 OBS

red oats: term standardized by ISO.  5, record 10, English, - red%20oats

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 OBS

Principales espèces de céréales en grains.  2, record 10, French, - avoine%20rouge

Record number: 10, Textual support number: 2 OBS

avoine rouge; avoine d'Algérie; avoine bysantine : termes normalisés par l'ISO.  2, record 10, French, - avoine%20rouge

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 DEF

Gramínea anual cultivada para grano y forraje.  1, record 10, Spanish, - avena%20roja

Record number: 10, Textual support number: 1 OBS

Se adapta a condiciones cálidas mejor que la avena común, y es más resistente a la sequía. Apetecible para el pastoreo.  1, record 10, Spanish, - avena%20roja

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

A colorless volatile flammable liquid ... formed by vinous fermentation and contained in wine, beer, whiskey, and the other fermented and distilled liquors of which it is the intoxicating principle ...  6, record 11, English, - alcohol

Record number: 11, Textual support number: 1 CONT

Ethyl alcohol... is used as a base for flavor extracts or essences... solvent in spice extracts, natural extractives,... unstandardized flavoring preparations, color mixtures and preparations... and meat and egg marking inks and food additive preparations...  8, record 11, English, - alcohol

Record number: 11, Textual support number: 1 OBS

alcohol: term used by Revenue Canada.  9, record 11, English, - alcohol

Record number: 11, Textual support number: 2 OBS

Related terms: liquor, alcoholic beverage (or drink).  9, record 11, English, - alcohol

Record number: 11, Textual support number: 3 OBS

Chemical formulas: C₂H₆O or C₂H₅OH or CH₃-CH₂OH  9, record 11, English, - alcohol

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

Alcool : Liquide contenu dans de nombreuses boissons fermentées et que l'on extrait par distillation. Il s'agit, en général, de l'alcool éthylique [...] qui est le second de la série chimique des «alcools» [...] L'alcool produit par fermentation de sucres existe dans de très nombreuses boissons où il apporte une énergie calorifique de 7 kcal (soit 29 KJ) par gramme.  9, record 11, French, - alcool%20%C3%A9thylique

Record number: 11, Textual support number: 1 OBS

Alcool aliphatique primaire [...] C'est l'un des produits organiques les plus importants. Anhydre, il se présente sous forme d'un liquide incolore, d'odeur et de goût caractéristiques.  10, record 11, French, - alcool%20%C3%A9thylique

Record number: 11, Textual support number: 2 OBS

esprit de vin : nom ancien de l'alcool éthylique.  11, record 11, French, - alcool%20%C3%A9thylique

Record number: 11, Textual support number: 3 OBS

alcool : terme utilisé par Revenu Canada.  12, record 11, French, - alcool%20%C3%A9thylique

Record number: 11, Textual support number: 4 OBS

Formules chimiques : C₂H₆O ou C₂H₅OH ou CH₃-CH₂OH  12, record 11, French, - alcool%20%C3%A9thylique

Record 11,  Textual support,  Spanish

Record number: 11, Textual support number: 1 CONT

[...] el más importante de todos los alcoholes es el etanol, alcohol etílico, espíritu de vino o alcohol ordinario [...]. Las bebidas fermentadas lo contienen en proporciones más o menos grandes.  3, record 11, Spanish, - alcohol%20et%C3%ADlico

Record number: 11, Textual support number: 2 CONT

Fórmula química: C₂H₆O o C₂H₅OH o CH₃-CH₂OH  4, record 11, Spanish, - alcohol%20et%C3%ADlico

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

A carcinogenic product resulting from the incomplete combustion (or decomposition) of natural gas or mineral oil.  2, record 12, English, - carbon%20black

Record number: 12, Textual support number: 1 OBS

Banned from food use since 1976 in the U. S. A., but still used in many countries to color marinated meat and pickled fish, hams, butter, cheddar cheese, jams, concentrated fruit juices.  2, record 12, English, - carbon%20black

Record number: 12, Textual support number: 2 OBS

The principal types are channel or impingement black, furnace black and thermal black.  3, record 12, English, - carbon%20black

Record number: 12, Textual support number: 3 OBS

carbon black: term standardized by ISO.  4, record 12, English, - carbon%20black

Record number: 12, Textual support number: 4 OBS

See also "channel black," which is a more specific term.  5, record 12, English, - carbon%20black

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Pigment noir très léger et finement divisé, résultant de la combustion incomplète de gaz ou d'huiles minérales naturels.  2, record 12, French, - noir%20de%20carbone

Record number: 12, Textual support number: 1 CONT

Des techniques de production différentes ont amené les producteurs à distinguer entre les noirs tunnel, noirs au four, noirs thermiques. Les noirs de carbone de qualité moyenne sont de plus en plus souvent des noirs au four du fait du prix de revient économique de cette méthode de fabrication.  2, record 12, French, - noir%20de%20carbone

Record number: 12, Textual support number: 1 OBS

Le noir de carbone est très utilisé en peintures en raison de son pouvoir opacifiant très élevé; il possède une excellente solidité à la lumière.  3, record 12, French, - noir%20de%20carbone

Record number: 12, Textual support number: 2 OBS

Observation reproduite avec la permission de l'AFNOR.  4, record 12, French, - noir%20de%20carbone

Record number: 12, Textual support number: 3 OBS

noir de carbone : terme normalisé par l'ISO et l'AFNOR.  4, record 12, French, - noir%20de%20carbone

Record 12,  Textual support,  Spanish

Record number: 12, Textual support number: 1 DEF

Partículas de carbón finamente divididas, producto de la combustión incompleta o descomposición térmica de gas natural o petróleo.  3, record 12, Spanish, - negro%20de%20carb%C3%B3n

Record number: 12, Textual support number: 1 CONT

El negro de carbono da las mejores tintas litográficas y pinturas superiores para carrocerías de coches.  2, record 12, Spanish, - negro%20de%20carb%C3%B3n

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

A chemical product which appears under the form of a yellow liquid and is used as an antioxidant, an antidegradation agent for rubber, a herbicide and in the food industry, where it is permitted in ground chili pepper and paprika to promote color retention.  6, record 13, English, - ethoxyquin

Record number: 13, Textual support number: 1 OBS

ethoxyquin: term standardized by ISO.  7, record 13, English, - ethoxyquin

Record number: 13, Textual support number: 2 OBS

Also known under a large number of trade names, among which: Niflex; Nix-Scald; Santoflex A; Santoflex AW; Santoquin; Santoquine; Stop-Scald; USAF B-24  6, record 13, English, - ethoxyquin

Record number: 13, Textual support number: 3 OBS

Chemical formula: C₁₄H₁₉NO  6, record 13, English, - ethoxyquin

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

En France et en alimentation humaine, l'utilisation des additifs antifongiques (propionate, sorbate de calcium, natamicine) n'est autorisée que pour les emballages. Les antifongiques comme le bénomyl, l'éthoxyquine, la diphénylamine et le thiabendazole ne sont applicables sur les fruits et légumes qu'après récolte.  4, record 13, French, - %C3%A9thoxyquine

Record number: 13, Textual support number: 1 OBS

éthoxyquine : terme normalisé par l'ISO et par l'AFNOR.  5, record 13, French, - %C3%A9thoxyquine

Record number: 13, Textual support number: 2 OBS

Formule chimique : C₁₄H₁₉NO  5, record 13, French, - %C3%A9thoxyquine

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Colors and coloring adjuncts.-Substances used to impart, preserve or enhance the color or shading of a food. Includes stabilizers, fixatives, and retention agents.  1, record 14, English, - coloring%20adjunct

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 OBS

Adjuvant : Auxiliaire de fabrication utilisé pour renforcer l'efficacité d'un produit ou sa qualité fonctionnelle.  2, record 14, French, - adjuvant%20de%20coloration

Record number: 14, Textual support number: 2 OBS

Équivalent proposé par analogie avec «adjuvant du goût» (Dictionnaire des industries alimentaires, p. 11) et avec des termes tels que «adjuvant de blanchiment», «adjuvant de coagulation», etc.  1, record 14, French, - adjuvant%20de%20coloration

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

A thin layer that is deposited on the surface of a food and is co-consumed.  3, record 15, English, - edible%20coating

Record number: 15, Textual support number: 1 OBS

This layer is not self-supporting. Traditionally it is used to improve handling properties(M&M's melt in your mouth, not in your hand) or to prevent moisture loss... It can also be used as an adhesive to seasonings on snack foods..., as a glaze on baked goods... and to increase shelf life and reduce the need of packaging material. The shelf life is extended, because the film acts as a barrier to moisture and/or oil and/or vapor transmission. An edible coating has to have good eating properties : acceptable color, odor, taste, flavor and texture or be undetectable. An other requirement is that it must adhere to the food, but(in most cases) does not stick to packaging material.  3, record 15, English, - edible%20coating

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 DEF

Film protecteur déposé sur la surface d'un aliment et qui est consommé au même moment que ce dernier.  2, record 15, French, - enrobage%20comestible

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

Color can dramatically influence the flavor perception of food. Food technologists often use various colored lights in their tasting sessions to mask the color of the foods being taste-paneled so tasters will make their acceptability judgments based on flavor rather than color. One study dramatically illustrates the influence of color on food acceptability... In this study, panelists were offered a dinner of steak, peas and french fries abnormally colored but served under color-masked conditions. Panelists enjoyed the meals until normal lights were switched on. The appearance of blue steak, red peas and green french fries was so overwhelmingly objectionable to some of the panelists that they became ill.  2, record 16, English, - food%20acceptability

Record number: 16, Textual support number: 1 OBS

food acceptability: term extracted from the Glossaire de l’agriculture anglais/français and reproduced with the authorization of the OECD.  3, record 16, English, - food%20acceptability

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

Les travaux ont pour but d'identifier les caractéristiques sensorielles qui sont déterminantes pour l'acceptabilité des aliments par les consommateurs, mais également de déterminer comment la perception globale du produit et les choix sont influencés par les caractéristiques extrinsèques que sont par exemple, la marque, l'indication d'origine, ou les allégations nutritionnelles.  2, record 16, French, - acceptabilit%C3%A9%20d%27un%20aliment

Record number: 16, Textual support number: 2 CONT

Différencier les facteurs qui influencent l'acceptabilité des aliments sur les plans : visuel; gustatif; olfactif; auditif; kinesthésique.  3, record 16, French, - acceptabilit%C3%A9%20d%27un%20aliment

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 CONT

Las propiedades funcionales, junto con las nutricionales y sensoriales condicionan la aceptabilidad de un alimento por parte del consumidor por lo que deben estar constantemente presentes en el diseño de nuevos alimentos.  1, record 16, Spanish, - aceptabilidad%20de%20un%20alimento

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

A partially refined cane sugar that has been washed and dried, is off-white, yellowish or grayish in color and is used in industry or food processing.  2, record 17, English, - turbinado%20white%20sugar

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

La masse cuite [de cristaux de sucre] [...] est plus ou moins malaxée [...] puis envoyée pour turbinage dans des essoreuses en toile métallique où la force centrifuge (d'où le nom de sucre centrifugé) séparera le liquide tandis que les cristaux resteront au milieu.  3, record 17, French, - sucre%20turbin%C3%A9

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

Malt syrup is yeast food, and it gives products a pleasant taste, color and aroma. There are two types, enzyme-active(diastatic) and enzyme-inactive(nondiastatic). Triticale malts are said to have higher diastatic power then other cereal malts, and their average soluble protein content is nearly twice that of other malts.  1, record 18, English, - malt%20syrup

Record number: 18, Textual support number: 1 OBS

The grains used to make "malt syrup" are usually barley, but it could also be made from wheat or rice.  2, record 18, English, - malt%20syrup

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

Les sucres ajoutés sont définis comme étant «les sucres et sirops ajoutés aux aliments pendant le traitement ou la préparation» et comprennent «le sucre blanc, la cassonade, le sucre brut, le sirop de maïs, les solides de sirop de maïs, le sirop de maïs à teneur élevée en fructose, le sirop de malt [...]  2, record 18, French, - sirop%20de%20malt

Record number: 18, Textual support number: 1 OBS

Le «sirop de malt» est habituellement fabriquer à partir de l'orge, mais on peut trouver des sirops de malt de riz ou de blé  3, record 18, French, - sirop%20de%20malt

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 CONT

The first has to do with our proposed rule on food and color additives. This was something that was issued back in December of 1995. It also has enormous significance in the sense that once FDA [Food and Drug Administration] approves a food additive, our policy at the moment is that we also have to go through the process of adding that additive in our food additive table.  2, record 19, English, - food%20additive%20table

Record 19,  Textual support,  French

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Generally, three grades of vanilla are used in food and beverages. The highest grade is called fine vanilla or legitimate vanilla. The pods are thin, eight to 12 inches long, very black in color with a shiny surface coated in givre. Second-best is woody vanilla or bastard vanilla. These pods are five to eight inches long, reddish-brown in color with a dull surface. Vanillon places last among the grades. Vanillon has soft brown pods that are flat and thick. They are frequently partly opne and rarely show any signs of givre.  1, record 20, English, - vanillon

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 CONT

Le punch chante les épices aux parfums enivrants des îles : vanille, vanillon, cannelle, gingembre, piment de cayenne, bois d'Inde, anis [...]  1, record 20, French, - vanillon

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

Any substance of natural origin, such as tumeric, annatto, caramel, carmine, and carotine, or a synthetic certified food color added to food to compensate for color changes during processing or to give an appetizing color.  1, record 21, English, - coloring%20agent

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 OBS

Les colorants naturels sont tous, sauf le rouge cochenille (acide carminique), d'origine végétale [...]  2, record 21, French, - colorant%20alimentaire%20naturel

Record number: 21, Textual support number: 2 OBS

Colorants : Il en existe une cinquantaine dont l'emploi est autorisé en France et dans la C.E.E., mais uniquement trois sur lesquels on possède une documentation toxicologique [...] certains colorants «naturels» sont souvent moins bien connus du point de vue toxicologique que des colorants synthétiques [...]  3, record 21, French, - colorant%20alimentaire%20naturel

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

... Ronald C. Idol, market development manager from Cryovac, reported on the American introduction of oxygen absorber packets from Japan and the revolutionary effect they may have on food-packaging and preservation. The most dramatic result of oxygen absorbers is their ability to create a cost-effective, controlled-atmosphere package.... Free oxygen is a major cause of deterioration of foods.... However, the combination of an oxygen-barrier package and an oxygen-absorber packet can change all that. The packet, which usually contains powdered, active iron-oxide, chemically absorbs the free oxygen in the package. The level of oxygen is reduced to 0. 01 per cent or less within one day at room temperature. Due to this low residual-oxygen level, mold cannot grow on the food. Oxidative color and flavor changes are also eliminated.  3, record 22, English, - deoxidizer

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 DEF

petit sachet d'oxyde de fer qui, une fois placé dans l'emballage, fixe l'oxygène résiduel [...]  4, record 22, French, - d%C3%A9soxydant

Record number: 22, Textual support number: 1 CONT

[...] [Les] "mangeurs d'oxygène" [...] permettent de réaliser des emballages pour la protection de longue durée des produits frais en obtenant des résultats très proches de ceux enregistrés avec le conditionnement en atmosphère modifiée. [...] Les désoxydants ont été mis au point industriellement au Japon [...] Aujourd'hui, le produit retenu est à base de fer et le processus d'absorption d'oxygène est basé sur la formation de la rouille en présence de l'humidité qui absorbe dans son processus de développement l'oxygène environnant. [...] les désoxydants sont enfermés dans des petits sachets en papier poreux ressemblant fort aux sachets de thé. Ils sont introduits dans les emballages [...].  5, record 22, French, - d%C3%A9soxydant

Record number: 22, Textual support number: 1 OBS

Le terme "mangeur d'oxygène" est d'un emploi familier.  6, record 22, French, - d%C3%A9soxydant

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

Glass Containers : For recycling purposes, containers like bottles and jars for drinks, food, cosmetics and other products. When being recycled, container glass is generally separated into color categories for conversion into new containers, construction materials or fiberglass insulation.  2, record 23, English, - container%20glass

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 CONT

L'Industrie du verre regroupe plusieurs types de productions aux procédés de fabrication et aux débouchés différents : le verre plat comprend trois produits de base (le verre étiré, la glace et les verres coulés). [...] le verre creux comprend le verre d'emballage (bouteilles, pots, flacons) destiné à l'industrie, ainsi que la verrerie de ménage et le verre à la main (la gobeleterie et le cristal destiné aux ménages) [...] les fibres de verre [...] le verre technique [...]  3, record 23, French, - verre%20de%20conditionnement

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 DEF

Any substance of synthetic origin(chemical), used to impart color to another material, mixture, or food.  4, record 24, English, - artificial%20color

Record number: 24, Textual support number: 1 OBS

Colorants are either dyes or pigments ... [but a] valid distinction between dyes and pigments is almost impossible to draw. Some have established it on the basis of solubility, others on physical form and method of application.  3, record 24, English, - artificial%20color

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 CONT

On distingue les colorants naturels [...] et les colorants artificiels ou de synthèse [...] Le second groupe comprendra, par exemple, les matières colorantes extraites du goudron de houille [...] Notons que la plupart des colorants naturels, d'origine minérale, végétale ou animale, sont maintenant reproduits par synthèse.  3, record 24, French, - colorant%20artificiel

Record number: 24, Textual support number: 1 OBS

Colorant : Substance colorée, naturelle ou synthétique qui, mise en contact avec un support, dans des conditions appropriées, se fixe sur ce dernier de façon durable en lui communiquant une certaine couleur [...] Industr. alim. : Additif, d'origine naturelle ou synthétique, utilisé lors de la fabrication de certaines denrées alimentaires afin d'améliorer leurs qualités organoleptiques.  2, record 24, French, - colorant%20artificiel

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 OBS

Colors and coloring adjuncts.-Substance used to impart, preserve or enhance the color or shading of a food. Includes stabilizers, fixatives, and retention agents.  2, record 25, English, - color%20stabilizer

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 CONT

[Les] stabilisants de la couleur [s'utilisent pour la] prévention du noircissement et des autres modifications de la couleur [; tels sont l']anhydride sulfureux et [les] sulfites, [les] nitrite et nitrate de sodium, [l']acide ascorbique [, etc., employés dans le cas des] végétaux traités et mis en boîte, conserves de viande en boîte [, etc.]  1, record 25, French, - stabilisant%20de%20la%20couleur

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 CONT

Manufactured foods are basically different from any found in nature, but they are fabricated principally from natural ingredients, and often include small quantities of chemical food additives to improve nutritive value, taste, color, shelf life, and convenience in use.  1, record 26, English, - manufactured%20food

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 CONT

Suivant l'origine on peut distinguer les aliments d'origine animale et les aliments d'origine végétale, les aliments industriels.  1, record 26, French, - aliment%20industriel

Record number: 26, Textual support number: 1 OBS

Les principaux groupes d'aliments (...) se subdivisent en deux grandes catégories: les productions qui sont essentiellement d'origine agricole, c'est-à-dire dont les processus technologiques n'ont pas modifié profondément la composition chimique et la valeur nutritionnelle, et les productions qui méritent le qualificatif d'industriel parce qu'elles résultent surtout d'un cycle technologique, même si la matière première est agricole. Ces denrées proviennent soit d'opérations de fractionnement soit de mécanismes relevant de la synthèse ou de mélanges de composants variés.  2, record 26, French, - aliment%20industriel

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 OBS

Sample of pruteen is in pellet form; the single-cell-protein food and feed is also made in granular form. Its color is light brown. The material is made by growing large numbers of M. methylotrophus bacteria, which are able to employ methane as a source of energy and carbon.  1, record 27, English, - Pruteen

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 OBS

Ces granulats sont des protéines d'organismes unicellulaires destinées à l'alimentation des animaux et de l'homme. Ce produit, le Pruteen, est fabriqué par culture à grande échelle de Methylophilus methylotrophus; ces bactéries peuvent utiliser le méthane comme source unique de carbone et d'énergie.  1, record 27, French, - Pruteen

Record 27,  Textual support,  Spanish