TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Certain procedures(e. g. chromatographic and spectrophotometric instrumental analyses, and antibiotic and enzyme assays) require the use of analytical reference standards. Where suitable standards are available from recognized international bodies, these are specified. In the absence of international standards, it has been necessary in some cases to specify the use of reference standards available from such organizations as the British Pharmacopoeia(BP), Food Chemicals Codex(FCC), National Formulary(NF) of the United States, or the United States Pharmacopeia(USP).  2, record 1, English, - spectrophotometric%20instrumental%20analysis

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

Deterioration in the color, flavor, odor, or consistency of a food product.  3, record 2, English, - food%20spoilage

Record number: 2, 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 2, English, - food%20spoilage

Record 2,  Textual support,  French

Record number: 2, 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 2, French, - alt%C3%A9ration

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

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

Record number: 2, 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 2, Spanish, - descomposici%C3%B3n%20de%20alimentos

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

The enzyme that catalyzes the random hydrolysis of alpha ... glycosidic bonds in starch.  3, record 3, English, - alpha%20amylase

Record number: 3, Textual support number: 1 CONT

Within recent years manufacturers have learned to take advantage of different commercially available enzyme preparations containing various proportions and combinations of [alpha]-amylase, [beta]-amylase... to produce syrups of widely differing compositions... to meet the demands of different food industries.  4, record 3, English, - alpha%20amylase

Record number: 3, Textual support number: 1 OBS

"alpha-amylase" is often written with the Greek letter "alpha".  5, record 3, English, - alpha%20amylase

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Enzyme qui a la propriété de catalyser des polysaccharides tel l'amidon et autres substances.  2, record 3, French, - alpha%2Damylase

Record number: 3, Textual support number: 1 OBS

On retrouve fréquemment «alpha-amylase» écrit avec la lettre grecque alpha.  3, record 3, French, - alpha%2Damylase

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

A food enzyme for reduced viscosity in cereal grain-based food systems and increased extraction of plant materials.  1, record 4, English, - Multifect

Record number: 4, Textual support number: 2 OBS

A trade mark of Genencor International, Inc.  2, record 4, English, - Multifect

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

The substance on which an enzyme acts, or the food on which a microorganism grows.  2, record 5, English, - substrate

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Le groupe d'Hiroshi Kuriyama [...] étudie une souche de levure indonésienne, proche de Saccharomyces cerevisiae, mais supérieure à celle-ci dans sa capacité de fermentation alcoolique et ses propriétés d'agglutination. Celle-ci a été utilisée avec succès pour la production d'alcool-carburant, dans un procédé de fermentation en continu à petite échelle utilisant du sirop de canne à sucre comme substrat et nécessitant des précipitations de la levure à partir des solutions alcooliques pour sa réutilisation sur des substrats frais.  2, record 5, French, - substrat

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

An enzyme found in the latex of tropical Moraceae(Ficus). Widely used by the food industry.  3, record 6, English, - ficain

Record number: 6, Textual support number: 1 OBS

In brewing, it prevents beer from being damaged by cold storage and, in cheese, it is a good substitute for rennet. Tenderizes meat more efficiently than papain and is used as a dough preservative in baking.  3, record 6, English, - ficain

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Enzyme présente dans le latex de moracées tropicales (Ficus), très utilisée par l'industrie alimentaire.  2, record 6, French, - ficine

Record number: 6, Textual support number: 1 OBS

En brasserie, elle sert à prémunir la bière contre les risques d'altération par le froid et, en fromagerie, remplace avantageusement la présure. Elle attendrit les viandes plus efficacement que la papaïne et assure, en boulangerie, la conservation de la pâte.  2, record 6, French, - ficine

Record number: 6, Textual support number: 2 OBS

Utilisée aussi comme anthelminthique.  3, record 6, French, - ficine

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 DEF

Enzima proteolítica que hidroliza caseína, carne, polvo de cuero, edestina, fibrina, hígado y otras materias del tipo proteína. Muy higroscópica. Parcialmente soluble en agua e insoluble en disolventes orgánicos corrientes.  2, record 6, Spanish, - ficina

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

Linking of an exogonic reaction and an endogonic reaction in such a way that there is only a small net change in free energy, resulting in an overall reversible reaction. In living organisms, anabolic reactions are coupled with catabolic reactions resulting in the build up of complex molecules, but with an overall loss of energy as metabolic heat.  2, record 7, English, - coupled%20reaction

Record number: 7, Textual support number: 1 CONT

Coupling is brought about when an enzyme causes a substrate that is to be consumed... to react with one of the cell' s small-molecule energy donors(say, ATP) to give rise to an energized activated substrate molecule. The subsequent decomposition of this activated substrate in the synthetic reaction will release significant energy, which will result in the synthetic reaction.... The need for cells to carry on simultaneously many different coupled reactions requires cells to devote a significant part of their total metabolic activity to the constant replenishment of their ATP supply. In animal cells and in most bacteria, the formation of ATP is coupled with the breakdown of food molecules that are even more rich in energy. In cells that carry out photosynthesis, the energy of sunlight is used directly to make ATP.  3, record 7, English, - coupled%20reaction

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Les cellules vivantes doivent effectuer un certain nombre de réactions endergoniques; ce sont non seulement des réactions anaboliques [...], mais encore certaines réactions de transports, de transmissions, des travaux mécaniques, fonctionnement du système nerveux, réactions cataboliques, en particulier lorsque les substrats doivent être activés avant de pouvoir être dégradés. [...] L'énergie nécessaire est fournie par les réactions exergoniques grâce au couplage énergétique. Ce couplage énergétique est une des grandes caractéristiques des êtres vivants. D'une part, il implique que la réaction exergonique qui fournit l'énergie ait un [delta]G' négatif plus élevé en valeur absolue que le [delta]G' positif de la réaction endergonique qui lui est couplée. D'autre part, les deux réactions couplées doivent avoir un intermédiaire commun.  2, record 7, French, - r%C3%A9action%20coupl%C3%A9e

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

The Food and Drug Administration has approved an enzyme immunoassay for the in vitro quantitative determination of nuclear matrix protein NMP22 in stabilized voided urine, the Matritech NMP22R Test Kit(Matritech Inc.). The test kit is indicated as an aid in the management of patients with transition cell carcinoma of the urinary tract, after surgical treatment to identify those patients with occult or rapidly recurring cancer.  3, record 8, English, - transition%20cell%20carcinoma

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Parmi les affections malignes du système urinaire, le cancer de la vessie ou carcinome des cellules de transition (TCC) est le plus répandu. Pour les seuls États-Unis, par exemple, il touche 51 000 personnes.  1, record 8, French, - carcinome%20des%20cellules%20de%20transition

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Trichohyalin used in conjunction with transglutiminase forms a naturally-occurring proteinaceous gel with potential application in the areas of food production/stabilization, cosmetics and coverage for open wounds and burns. We have demonstrated that, using cloned cDNAs, the combination of human trichohyalin with an enzyme that is capable of cross-linking proteins can produce a stable, quickly-formed proteinaceous gel. This technology may be useful for the treatment of skin diseases may have benefit as a transglutaminase replacement therapy. [Source Internet].  1, record 9, English, - transglutaminase

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

Une enzyme servant de liant dans la fabrication du surimi-base, des mêlées de viande pour pâtés, pour la reconstitution des viandes séparées mécaniquement.  1, record 9, French, - transglutaminase

Record number: 9, Textual support number: 2 OBS

Une enzyme pour lier les protéines.  2, record 9, French, - transglutaminase

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Special emphasis is placed on recent applications including candy making, co-extruded products, extrusion efficiency, pretreatment of starch for enzyme hydrolysis, extrusion of oil seeds for solvent extraction and twin-screw extrusion applications.... It has developed from its initial roles of mixing and forming as applied to macaroni production to the point where the food extruder is now considered a high-temperature-short-time bioreactor which transforms a variety of raw ingredients into modified food ingredients and finished food products.... Initial applications of the food extruder involved its use to reform degermed cereal grits into macaroni, snacks and ready-to-eat cereals.... Filled snacks which contain an oil emulsion filling, RTE cereals with a fruit gel or fruit flavored component, and pet foods containing multicolored textured pieces to simulate bones or other meat products are examples.  2, record 10, English, - extruded%20cereal

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

L'extrusion est utilisée depuis très longtemps pour la fabrication des pâtes alimentaires et pour la mise en forme des matériaux [...]  2, record 10, French, - c%C3%A9r%C3%A9ale%20extrud%C3%A9e

Record 10,  Textual support,  Spanish