TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Agri-food products can be defined as outputs from primary food production systems such as agriculture, forestry, fishing, and aquaculture(e. g., crops, meat, seafood) that can be raw or include some level of processing/value adding(e. g., slaughter).  3, record 1, English, - agri%2Dfood%20product

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Les produits agroalimentaires peuvent être des aliments transformés, tels que les conserves, les jus de fruits, les produits de boulangerie, les produits laitiers transformés, les viandes transformées, etc.  2, record 1, French, - produit%20agroalimentaire

Record number: 1, Textual support number: 1 OBS

agroalimentaire : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2011).  3, record 1, French, - produit%20agroalimentaire

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

In a twin-screw extruder, mechanical shear forces, heat, and pressure cause considerable changes in the molecular structures of the dairy proteins, a process known as texturization. These changes further impart unique functional properties to dairy proteins, resulting in new protein-based food ingredients. The new functional behavior depends on the extent of texturization and the degree of structural change imparted and is controlled by adjusting parameters such as extrusion temperature and moisture level.  4, record 2, English, - texturization

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Opération qui consiste en des modifications physico-chimiques de la matière première de manière à la structurer lors du passage à travers d'une filière ou à sa sortie et à lui conférer des propriétés en rapport avec les critères d'évaluation sensorielle.  3, record 2, French, - texturation

Record number: 2, Textual support number: 1 CONT

La texturation permet de valoriser certains produits de l'industrie agroalimentaire (protéines végétales, poissons, sous-produits des laiteries, des abattoirs, etc.) en leur conférant une texture proche de celle des aliments naturels (viande, chair du crabe, par exemple). La texturation comporte trois étapes. Les molécules de protéines, qui se présentent sous forme de pelotes, sont d'abord déroulées, puis orientées parallèlement les unes aux autres. Enfin, l'ensemble est consolidé par création de liaisons entre les molécules.  4, record 2, French, - texturation

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

Técnica que permite dotar los alimentos de una consistencia adecuada y segura para su ingesta.  1, record 2, Spanish, - texturizaci%C3%B3n

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

The treatment of food with a dose of ionizing radiation sufficient to reduce the number of viable specific non-spore forming pathogenic bacteria to such level that none is detectable in the treated food when it is examined by any recognized bacteriological testing method.  2, record 3, English, - radicidation

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Traitement des denrées alimentaires par ionisation visant à réduire le nombre de micro-organismes pathogènes non sporulés de façon à ce qu'aucun ne soit décelable par une méthode bactériologique connue.  2, record 3, French, - radicidation

Record number: 3, Textual support number: 1 OBS

La radicidation des aliments vise surtout l'élimination des salmonelles responsables de toxi-infections alimentaires. La DRD (dose de réduction décimale) varie en fonction de la souche : Salmonella orianenbourg serait le sérotype le plus radiorésistant (DRD : 0,5 à 1 KGy [kilogray]).  3, record 3, French, - radicidation

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Tratamiento del alimento con una dosis de energía ionizante suficiente para reducir el número de bacterias patógenas viables y no productoras de esporas a niveles tales que ninguno de los métodos de análisis bacteriológico reconocidos pueda detectarlas en el alimento tratado.  1, record 3, Spanish, - radicidaci%C3%B3n

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Food inflation is the progressive increase in the value of all food goods. Food price rise is the increase in the price of a product at the retail level.  1, record 4, English, - food%20inflation

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

L'inflation alimentaire est l'augmentation progressive de la valeur de tous les produits alimentaires. La hausse du prix des aliments est l'augmentation du prix d'un produit au détail.  2, record 4, French, - inflation%20alimentaire

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Energy requirement is the amount of food energy needed to balance energy expenditure in order to maintain body size, body composition and a level of necessary and desirable physical activity consistent with long-term good health. This includes the energy needed for the optimal growth and development of children, for the deposition of tissues during pregnancy, and for the secretion of milk during lactation consistent with the good health of mother and child.  2, record 5, English, - energy%20requirement

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Soyons clairs sur la distinction qu'il convient de faire entre «besoin énergétique» et «demande alimentaire». Dans l'idéal, chaque individu consomme des aliments afin de satisfaire ses besoins en énergie et en nutriments, dans une quantité nécessaire pour assurer les fonctions physiologiques normales, pour prévenir tout symptôme de carence et pour assurer un niveau d'activité physique normal aux populations rurales comme aux populations urbaines. Alors que les «besoins» d'un individu varient en fonction de son âge, de son sexe, de sa taille, de son poids, etc., la «demande» en nourriture qui tend à satisfaire ces besoins est fonction des disponibilités alimentaires, mais aussi de ses goûts, de son revenu, des prix relatifs, de toute une série de facteurs plus subjectifs.  2, record 5, French, - besoin%20%C3%A9nerg%C3%A9tique

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Organisms in food chains are grouped into categories called trophic levels. Roughly speaking, these levels are divided into producers(first trophic level), consumers(second, third, and fourth trophic levels), and decomposers.  2, record 6, English, - consumer

Record number: 6, Textual support number: 2 CONT

Organisms which do not create their own food must eat either plants or animals. They are called consumers.  3, record 6, English, - consumer

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Le niveau trophique des consommateurs. Ce niveau est représenté par tous les organismes vivants qui se nourrissent d'autres organismes vivants pour survivre. On distingue plusieurs niveaux de consommateurs, qui peuvent aller jusqu'à trois ou quatre dans certains écosystèmes.  2, record 6, French, - consommateur

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 DEF

Conjunto de organismos que se alimentan en las cadenas tróficas de los ecosistemas.  1, record 6, Spanish, - consumidor

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Reflex cough is initiated by airway irritation mediated by the vagus nerve that relays with the cough control centre in the respiratory area of the brainstem. When airway irritation reaches a sufficient level, cough is initiated via a descending pathway from the brainstem to the respiratory muscles. The descending pathway controlling cough may be different from that controlling spontaneous breathing... Reflex cough can also be initiated by the entry of food and fluid into the airway.  2, record 7, English, - reflex%20cough

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

La toux réflexe. Ce type de toux est déclenché par «la stimulation mécanique des récepteurs sensitifs situés dans la muqueuse laryngée, trachéale et bronchique» [...] Elle signale souvent la présence d'une fausse route et son but est l'expectoration des matières ingérées. Cependant, cette toux peut se manifester sans trouble, dans certaines inflammations ou irritations pharyngées.  2, record 7, French, - toux%20r%C3%A9flexe

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

With apologies to the insect-lovers out there, most of us do not like bugs. They sting, they bite, they sneak into our homes, touch our food, some of them smell, and a lot of them are objectively pretty disgusting. But that dislike only rises to the level of entomophobia when insects inspire feelings of excessive panic, disgust, and anxiety that drastically affect your daily life.  2, record 8, English, - entomophobia

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

L'entomophobie se caractérise par une peur irraisonnée et incontrôlable ressentie en présence d'un insecte.  3, record 8, French, - entomophobie

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

The importance of oceans and the life within them is often understated. Oceans make up 71% of the Earth's surface, and produce 50-80% of the oxygen in the atmosphere... A majority of this oxygen is produced by microscopic free-floating plants, also known as phytoplankton, which account for the majority of bottom trophic level production in most marine ecosystems. A large number of marine food webs are under "bottom-up" control, in which the quantity of primary production controls the abundance of individuals within trophic levels and their biomass. The Arctic marine ecosystem is thought to be under bottom-up control, where primary production is largely limited by advective nutrient supply from adjacent oceans...  2, record 9, English, - lower%20trophic%20level%20production

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Trophic levels refer to a level or position in a food chain or food web. It is one of the oldest concepts in ecology that seeks to explain the energy relations between different organisms.... the bottom trophic level is known as the primary producers. These are usually plants like phytoplankton, algae, and seaweed. They can make their own food(usually photosynthesizing sugars from the sun), and do not need to consume other plants or animals. They are typically the most abundant organisms found in the ecosystem.  1, record 10, English, - primary%20producer

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Les niveaux trophiques désignent un niveau ou une position dans une chaîne alimentaire ou un réseau alimentaire. C'est l'un des plus anciens concepts de l'écologie qui cherche à expliquer les relations énergétiques entre les différents organismes. [...] le niveau trophique inférieur est connu sous le nom de producteurs primaires. Il s'agit généralement de plantes comme le phytoplancton, les algues et les algues marines. Ils peuvent fabriquer leur propre nourriture (généralement en photosynthétisant les sucres du soleil) et n'ont pas besoin de consommer d'autres plantes ou animaux. Ce sont généralement les organismes les plus abondants de l'écosystème.  1, record 10, French, - producteur%20primaire

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Understanding the catch trends and predictions of river fisheries harvests is critical for the future of stakeholders who depend on these systems for food and livelihoods, but these fisheries harvests have not yet been quantitatively assessed at the global level in the ways that marine fisheries have been...  1, record 11, English, - fisheries%20harvest

Record 11,  Textual support,  French

Record 11,  Textual support,  Spanish

Record number: 11, Textual support number: 1 CONT

El ámbito geográfico está formado por: [...] • todos los puntos donde se desembarcan o transbordan las capturas pesqueras, obtenidas por los buques pesqueros con bandera española.  1, record 11, Spanish, - captura%20pesquera

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

In evaluating the safety of food residues, the most appropriate NOAEL [no observed adverse effect level] is divided by a safety factor, usually of 100. This number may be lower or higher, depending on a number of factors considered in the hazard assessment, such as the type of effect observed. The resulting figure provides the acceptable daily intake-the amount of the pesticide that toxicologists consider safe for humans to consume each day for an entire lifetime.  2, record 12, English, - safety%20factor

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

Pour l'évaluation de l'innocuité des résidus dans les aliments, on divise la DSENO [dose sans effet nocif observé] la plus appropriée par un facteur de sécurité, habituellement 100. Ce facteur peut être plus faible ou plus élevé, selon certains des éléments considérés dans l'évaluation des dangers comme, par exemple, le type d'effet observé. Le résultat est la dose journalière admissible, c'est-à-dire la quantité de produit que les toxicologues estiment sans danger pour l'être humain même si elle est consommée quotidiennement pendant toute la vie.  2, record 12, French, - facteur%20de%20s%C3%A9curit%C3%A9

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

Molecular mixology is the practice of mixing drinks using science to manipulate ingredients on the molecular level. It was inspired by molecular gastronomy..., which employs similar techniques with food. In both food and drinks, the purpose is to manipulate states of matter to create new flavors, mouthfeels, textures, and visuals that enhance the experience.  1, record 13, English, - molecular%20mixology

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

[…] on parlera donc de mixologie moléculaire. […] L'objectif est d'aller toujours plus loin dans la recherche de nouvelles sensations en modifiant la texture, la forme et le goût des produits initialement utilisés pour l'élaboration du cocktail. On pourra utiliser dans ce cas des procédés faisant appel à des substances telles que l'azote liquide, le dioxyde de carbone, des enzymes ou bien même des hydrocolloïdes.  1, record 13, French, - mixologie%20mol%C3%A9culaire

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 CONT

Las bases de la coctelería molecular están en la gastronomía o cocina molecular, que es la aplicación de la ciencia a las creaciones culinarias utilizando distintos ingredientes para obtener resultados igual de nutritivos y naturales que los clásicos, pero con una textura y formas diferentes, aromas y sabores novedosos.  2, record 13, Spanish, - mixolog%C3%ADa%20molecular

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Organic integrity is what separates organic food from non-organic food, referring to the adherence to organic standards at the production level, which must be maintained through handling to the point of final sale, for the final product to be labeled and/or marketed as organic.  1, record 14, English, - organic%20integrity

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

Préparer les produits biologiques, en étant notamment attentif aux méthodes de transformation et de manipulation, afin de maintenir l'intégrité biologique et les qualités essentielles du produit à tous les stades de la production.  1, record 14, French, - int%C3%A9grit%C3%A9%20biologique

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

[The] WHO [World Health Organization] has developed "best buys" – a set of 16 practical and cost-effective interventions that work and can be delivered at the primary level. The aim of the "best buys" is to promote health and prevent [noncommunicable] diseases through introducing policies such as increasing tobacco taxes, restricting alcohol advertising and reformulating food products with less salt, sugar and fat.  2, record 15, English, - best%20buy

Record number: 15, Textual support number: 1 OBS

best buy: designation usually used in the plural.  3, record 15, English, - best%20buy

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

[L']OMS [Organisation mondiale de la Santé] a mis au point les «meilleurs achats» – un ensemble de 16 interventions pratiques et rentables qui fonctionnent et peuvent être réalisées au niveau primaire. L'objectif des «meilleurs achats» est de promouvoir la santé et de prévenir les maladies [non transmissibles] en introduisant des politiques telles que l'augmentation des taxes sur le tabac, restreindre la publicité sur l'alcool et reformuler les produits alimentaires avec moins de sel, de sucre et de matières grasses.  4, record 15, French, - meilleur%20choix

Record number: 15, Textual support number: 1 OBS

meilleur choix; meilleure option; meilleur achat : désignations habituellement utilisées au pluriel.  5, record 15, French, - meilleur%20choix

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

[The] expected residue level in the food commodity when a pesticide has been used.  1, record 16, English, - supervised%20trials%20median%20residue

Record number: 16, Textual support number: 1 OBS

[The supervised trials median residue] is expressed in milligrams of residue per kilogram of commodity.  1, record 16, English, - supervised%20trials%20median%20residue

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Concentration de résidu [attendue] dans un produit alimentaire lorsqu'un pesticide a été utilisé.  1, record 16, French, - concentration%20m%C3%A9diane%20de%20r%C3%A9sidus%20en%20essais%20contr%C3%B4l%C3%A9s

Record number: 16, Textual support number: 1 OBS

[La concentration médiane de résidus en essais contrôlés] comprend tous les éléments des résidus définis par la JMPR [Réunion conjointe [Organisation des nations unies pour l'agriculture et l'alimentation/Organisation mondiale de la Santé] sur les résidus de pesticides] pour l'évaluation de l'apport d'origine alimentaire. Pour certains produits, comme les bananes, la MREC peut être déterminée directement à partir des concentrations mesurées dans la partie comestible lorsque ces données sont disponibles.  1, record 16, French, - concentration%20m%C3%A9diane%20de%20r%C3%A9sidus%20en%20essais%20contr%C3%B4l%C3%A9s

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

Acceptable daily intakes(ADIs) are expressed in terms of mg [milligram] per kg [kilogram] of body weight per day. In certain cases, however, food additives are more appropriately limited by their levels of treatment. This situation occurs most frequently with flour treatment agents. It should be noted that the acceptable level of treatment is expressed as mg/kg of the commodity. This should not be confused with an ADI.  1, record 17, English, - acceptable%20level%20of%20treatment

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

Les doses journalières admissibles (DJA) sont exprimées en termes de mg [milligramme] par kg [kilogramme] de poids corporel par jour. Dans certains cas, toutefois, les additifs alimentaires sont circonscrits de façon plus appropriée par leurs limites de traitement. Cette situation apparaît le plus fréquemment avec les agents de traitement de la farine. On devrait noter que la limite acceptable de traitement est exprimée en tant que mg/kg du produit. Ceci ne devrait pas être confondu avec une DJA.  1, record 17, French, - limite%20acceptable%20de%20traitement

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

Salt consumption reduction is a priority for the Government and in 2003 the Food Standards Agency introduced a salt reduction strategy. Most of the effort at a national level has been directed at encouraging food manufacturers to reduce the amount of salt in manufactured foods...  2, record 18, English, - salt%20consumption%20reduction

Record 18,  Textual support,  French

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 CONT

In estimating an extraneous maximum residue level the JMPR [Joint Food and Agriculture Organization(FAO)/World Health Organization(WHO) Meeting on Pesticide Residues] attempts to take into account a number of factors. These include the amount of data, the relative importance of the commodity in international trade, the potential for trade difficulties or accounts thereof, the frequency of positive results, a knowledge of the propensity of a particular crop to take up residues, e. g., the uptake of DDT [dichlorodiphenyltrichloroethane] by carrots, historical monitoring data...  2, record 19, English, - extraneous%20maximum%20residue%20level

Record 19,  Textual support,  French

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Food neophobia is the fear of eating new or unfamiliar foods. It differs from selective eating disorder. Food neophobia is particularly common in toddlers and young children. It is often related to an individual' s level of sensation-seeking, meaning a person's willingness to try new things and take risks.  1, record 20, English, - food%20neophobia

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 CONT

La néophobie alimentaire correspond à la peur et au refus de goûter des aliments nouveaux ou inconnus. Cette peur provient d'un réflexe primitif de protection et concerne généralement les enfants de 2 à 6 ans (mais elle peut parfois se prolonger jusqu'à l'âge adulte).  1, record 20, French, - n%C3%A9ophobie%20alimentaire

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

The Canadian Egg Marketing Agency and its provincial-territorial partners have worked to improve on the egg's natural safety with several measures. The HACCP(Hazardous Analysis Critical Control Points)-based Start Clean-Stay Clean program, which is in place at the farm level in Canada, is considered a global model and complies with internationally recognized safety standards. Federal and provincial officers conduct inspections at the farm to advise on the Start Clean-Stay Clean safety guidelines. Start Clean-Stay Clean completed technical review by the Canadian Food Inspection Agency in 2004.  2, record 21, English, - Start%20Clean%2C%20Stay%20Clean

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 CONT

L'Office canadien de commercialisation des œufs et ses partenaires provinciaux et territorial se sont efforcés d'améliorer les défenses naturelles de l'œuf en appliquant un ensemble de mesures spécifiques à cette fin. Le programme Propreté d'abord - Propreté toujours, fondé sur l'HACCP (Analyse des dangers et maîtrise des points critiques) et appliqué sur les fermes canadiennes, est considéré comme un modèle mondial, conforme aux normes de salubrité reconnues à l'échelle internationale. Des agents fédéraux et provinciaux effectuent des inspections à la ferme et conseillent les propriétaires sur les grandes lignes du programme Propreté d'abord - Propreté toujours. En 2004, ce programme a subi avec succès l'examen technique de l'Agence canadienne d'inspection des aliments.  2, record 21, French, - Propret%C3%A9%20d%27abord%2C%20Propret%C3%A9%20toujours

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

Beef Grading. Canadian beef is graded in two general ways : Tenderness-as indicated by youthfulness of the carcass. Grade A is the most tender, E the least. Fat level-as indicated by surface fat. 1 is the leanest, 4 the fattest. Most cuts of beef used in the food service trade grade A1, A2 or A3. The grade is most commonly indicated by the "Red Brand" ribbon-rolled down the entire beef side. Grade B shows as a blue ribbon brand.  1, record 22, English, - beef%20grading

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 CONT

Classement du bœuf. La majeure partie du bœuf vendu au détail est classé. Pour déterminer le rendement en viande comestible des jeunes carcasses, on incise celles-ci entre la 11e et la 12e côte de façon à exposer le muscle long dorsal (faux-filet). Cela permet aux agents de classement d'évaluer la qualité de la viande et de mesurer la couche adipeuse à un point précis déterminé à partir de l'extrémité du faux-filet. La couleur de la couche adipeuse extérieure varie du blanc au bronze ou à l'ambre, selon la maturité de la carcasse. L'âge avancé de l'animal ou certains types de nourritures tels les fourrages verts donnent au gras une teinte jaunâtre, cependant la qualité de la viande n'en n'est pas diminuée.  1, record 22, French, - classement%20du%20b%26oelig%3Buf

Record 22,  Textual support,  Spanish

Record number: 22, Textual support number: 1 OBS

La correcta clasificación de la materia prima en términos inequívocos y cuantificables (el novillo y su media res) junto con cualquier dato útil que la caracterice, es la base de todo sistema de tipificación ("grading"). Este consiste en evaluar objetivamente varios indicadores que hacen a la calidad de la carne, como su pH, el color, el marmóreo, el espesor de la grasa, la textura y consistencia de la carne, etc., según preferencias del mercado.  3, record 22, Spanish, - clasificaci%C3%B3n%20de%20la%20carne%20vacuna

Record number: 22, Textual support number: 2 OBS

clasificación de la carne vacuna; tipificación de la carne vacuna: En Argentina y Uruguay estos términos también se utilizan para referirse a la evaluación de la res antes de faenarla.  3, record 22, Spanish, - clasificaci%C3%B3n%20de%20la%20carne%20vacuna

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 OBS

The International Agri-Food Network is a network rather than an association that monitors and provides input into multilateral processes related to food and agricultural issues. It is not incorporated and operates on a virtual basis with no office premises.  1, record 23, English, - International%20Agri%2DFood%20Network

Record number: 23, Textual support number: 2 OBS

Membership is open to international business organisations linked to production, trade, processing and retailing agricultural and food products. In cases where there is no international level body, a regional association can represent the industry and should reach out to the other regional groups in their field to coordinate input into the network.  1, record 23, English, - International%20Agri%2DFood%20Network

Record 23,  Textual support,  French

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 DEF

Difficulty in swallowing. The patient experiences a "sense of obstruction" at a definite level when fluid or a bolus of food is swallowed.  2, record 24, English, - dysphagia

Record number: 24, Textual support number: 1 OBS

Can be seen in myasthenia gravis and polymyositis.  2, record 24, English, - dysphagia

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 DEF

Sensation de gêne ou d'arrêt survenant lors de la déglutition et traduisant l'existence d'un obstacle organique ou d'un trouble moteur fonctionnel de l'œsophage, parfois du cardia.  2, record 24, French, - dysphagie

Record number: 24, Textual support number: 1 OBS

Peut s'observer dans la myasthénie et les polymyosites.  3, record 24, French, - dysphagie

Record 24,  Textual support,  Spanish

Record number: 24, Textual support number: 1 DEF

Dificultad para tragar o deglutir los alimentos.  2, record 24, Spanish, - disfagia

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 OBS

A small national organization founded in 1984 [whose mission is] to build a network of contacts among women at the management level in the food industry for the exchange of ideas and information of importance to the industry and the members [and] to promote and encourage personal growth of members.  3, record 25, English, - Women%20in%20Food%20Industry%20Management

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 OBS

Petit organisme d'envergure nationale fondé en 1984.  3, record 25, French, - Women%20in%20Food%20Industry%20Management

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 OBS

A small national organization founded in 2010.  4, record 26, English, - Pirate%20Party%20of%20Canada

Record number: 26, Textual support number: 2 OBS

[Objective :] To run candidates for election at the federal level; To change the political conversation in Canada; To support the translation of social movements into coherent demands; To support transpartisan and international solutions to the crises that face humankind; To support evidence based policy, the scientific method, and technology; To always experiment, encourage spontaneity, and never stop trying to fix inherited problems; To facilitate the spread of fun, food, and friendship; To support the spread of the hacker ethic; To change the world.  2, record 26, English, - Pirate%20Party%20of%20Canada

Record 26,  Textual support,  French

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 CONT

Natural toxicant (e.g., poisonous mushrooms, paralytic shellfish poisoning).  2, record 27, English, - natural%20toxicant

Record number: 27, Textual support number: 2 CONT

Additional declaration on the food label is recommended when significant modifications of the food, e. g. composition, nutrition value, level of anti-nutritional factors, natural toxicant, presence of allergen, intended use, introduction of an animal gene etc., have taken place...  3, record 27, English, - natural%20toxicant

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 CONT

La roténone, un produit toxique naturel issu des végétaux, inhibe de façon importante la NADH [nicotinamide adénine dinucléotide hydrogénée] déshydrogénase des mitochondries.  3, record 27, French, - substance%20toxique%20naturelle

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 OBS

In 1985, the World Food Security Compact... adopted by the FAO [Food and Agriculture Organization of the United Nations] Conference to collect principles and suggestions for action at the governmental, organizational and individual level, made reference to food security at the national, household and individual level...  2, record 28, English, - World%20Food%20Security%20Compact

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 OBS

Le Pacte mondial de sécurité alimentaire [...] fut adopté en 1985 et a été pendant une décennie le cadre indicatif majeur de l'action entreprise par la FAO (Organisation des Nations Unies pour l'alimentation et l'agriculture) et un certain nombre d'autres institutions, nationales ou intergouvernementales en matière de sécurité alimentaire.  2, record 28, French, - Pacte%20mondial%20de%20s%C3%A9curit%C3%A9%20alimentaire

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 CONT

The intentional contamination of food poses significant challenges to regulators, food manufacturers, producers and distributors. There is potential for vulnerabilities at each stage of the food continuum. [...] For example, at the retail level, open displays of produce, and self serve ready-to-eat foods are vulnerable to intentional contamination. The detection of intentional contamination is further hindered when perpetrators choose to use contaminants not routinely tested for in food, thus preventing detection during routine surveillance.  1, record 29, English, - intentional%20contamination

Record 29,  Textual support,  French

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 DEF

The ability to access food physically, economically and socially, at individual or household level.  3, record 30, English, - access%20to%20food

Record 30,  Textual support,  French

Record 30,  Textual support,  Spanish

Record number: 30, Textual support number: 1 DEF

Capacidad física, económica y social (individual o de la familia) de acceder a los alimentos.  3, record 30, Spanish, - acceso%20a%20los%20alimentos

Record number: 30, Textual support number: 1 CONT

Para ser compatible con la dignidad humana, el derecho a una alimentación adecuada debe ser interpretado como el derecho de poder alimentarse por sus propios medios, con dignidad. [...] los Estados deberán favorecer el acceso a los recursos naturales productivos, particularmente a la tierra, al agua, a las semillas, así como a los servicios y al trabajo, para que todas las personas tengan acceso a la alimentación [...]  2, record 30, Spanish, - acceso%20a%20los%20alimentos

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 DEF

The classification of biological material based on its inherent characteristics, including pathogenicity, risk of spread, and availability of effective prophylactic and/or therapeutic treatments.  3, record 31, English, - risk%20group%20level

Record number: 31, Textual support number: 1 CONT

The risk group level is an internationally accepted term ... It also takes into account the ... possibilities for immunization, presence of vectors, quantity of agent, whether the agent is indigenous to Canada, possible effects on other species, and possible economic/environmental effects.  1, record 31, English, - risk%20group%20level

Record number: 31, Textual support number: 2 CONT

As... pathogen import permit applications are received, the CFIA [Canadian Food Inspection Agency] assesses the risks associated with the pathogen and determines the appropriate risk group level(i. e., RG1-RG4)...  1, record 31, English, - risk%20group%20level

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 DEF

Groupe dans lequel les matières biologiques sont classées en fonction de leurs caractéristiques inhérentes, comme la pathogénicité, le risque de propagation et l’existence d’un traitement prophylactique ou thérapeutique efficace.  2, record 31, French, - groupe%20de%20risque

Record number: 31, Textual support number: 1 CONT

Le groupe de risque est l'expression reconnue à l'échelle internationale [...] L'expression tient compte également [...] des possibilités d'immunisation, de la présence de vecteurs, de la quantité d'agents et du caractère indigène pour le Canada, des effets possibles sur d'autres espèces et des répercussions économiques et environnementales éventuelles.  3, record 31, French, - groupe%20de%20risque

Record number: 31, Textual support number: 2 CONT

À mesure que l'ACIA [Agence canadienne d'inspection des aliments] reçoit les demandes de permis d'importation d'agents pathogènes [...] elle évalue les risques associés à l'agent pathogène et détermine le groupe de risque approprié (c.-à-d. GR1 à GR4)[...]  3, record 31, French, - groupe%20de%20risque

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 CONT

Although there are no scientifically proven minimum safe limits for concentrations of certain toxic and carcinogenic chemicals in food, air and water, such "safe limits" in fact have been set by the appropriate food and drug administrations or their equivalents. The implication is that a dose of low-level radiation with no acceptable safe level is more health-threatening than a low-level dose of, for example, dioxin. In fact, the Task Force finds it is more reasonable to accept a maximum permissible level for ionizing radiation because background radiation is a ubiquitous, naturally occurring phenomenon, whereas there is no naturally occurring level of polychlorinated biphenyls.  3, record 32, English, - safe%20limit

Record number: 32, Textual support number: 1 PHR

minimum safe limit  4, record 32, English, - safe%20limit

Record 32,  Textual support,  French

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 DEF

A team that is sent by the Canadian Food Inspection Agency to manage the resolution of animal emergencies at the area operational centre level and to implement functional and hazard-specific emergency plans as required under the Animal Health Functional Plan. [Definition standardized by the Canadian Capability-Based Planning Terminology Committee and the Translation Bureau. ]  2, record 33, English, - Area%20Emergency%20Response%20Team

Record number: 33, Textual support number: 1 OBS

The Area Emergency Response Team (AERT) incorporates National Policy and Operational Strategy into an Area Operational Strategy. It develops an Area communication plan from the National communications plan and, interfaces with Area-based federal and provincial departments (through the FADES plan), and stakeholder groups. The AERT manages the resolution of the emergency at the Area level, and implements functional and hazard-specific emergency plans as required.  3, record 33, English, - Area%20Emergency%20Response%20Team

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 DEF

Équipe dépêchée par l'Agence canadienne d'inspection des aliments pour prendre en charge la résolution d'urgences animales à l'échelon du centre opérationnel régional et pour mettre en œuvre, au besoin, les plans d'urgence fonctionnels et les plans d'urgence liés à un danger précis, dans le cadre du Plan fonctionnel pour la santé animale. [Définition normalisée par le Comité de terminologie de la planification axée sur les capacités au Canada et le Bureau de la traduction.]  2, record 33, French, - %C3%89quipe%20d%27intervention%20d%27urgence%20du%20centre%20op%C3%A9rationnel

Record number: 33, Textual support number: 1 OBS

L'EIUCO intègre la stratégie nationale en matière de politiques et d'opérations à la stratégie à l'échelon du centre opérationnel. L'équipe élabore un plan de communication de centre opérationnel à partir du plan de communication national et fait le lien avec les ministères fédéraux et provinciaux (dans le cadre du plan PIMAE) et les groupes d'intérêt. L'EIUCO gère la résolution de la situation d'urgence à l'échelon du centre opérationnel et met en œuvre les plans fonctionnels et les plans d'urgence liés au risque spécifique, en fonction des besoins.  3, record 33, French, - %C3%89quipe%20d%27intervention%20d%27urgence%20du%20centre%20op%C3%A9rationnel

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 CONT

Food grain production during the last two years have recorded significant increase, touching a record production of 206 million tonnes in 1999-2000. Additional 150 million tonnes food grain production has to be achieved to feed almost 1. 5 billion people by 2040, at the present level of nutrition.  1, record 34, English, - food%20grain%20production

Record number: 34, Textual support number: 2 CONT

Rice and wheat together contributed 78.9% of the total food grain production in the country during 1999-2000.  1, record 34, English, - food%20grain%20production

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 CONT

Le blé est la principale culture vivrière, et représente plus des trois quarts de la production de céréales vivrières.  2, record 34, French, - production%20de%20c%C3%A9r%C3%A9ales%20vivri%C3%A8res

Record number: 34, Textual support number: 2 CONT

En 1993/94 et 1994/95, la production de céréales vivrières a baissé à cause des intempéries - sécheresses et inondations - et de l'effet dissuasif de la chute des prix du riz provoquée par la récolte record de l'année précédente.  3, record 34, French, - production%20de%20c%C3%A9r%C3%A9ales%20vivri%C3%A8res

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 OBS

Natural cheese flavor/enhancer prepared from cultured and enzyme, modified cream, spray-dried with whey solids and malto-dextrin.  1, record 35, English, - Cheese%20Buds%26trade%3B

Record number: 35, Textual support number: 2 OBS

Used in the food industry to enhance cheese flavor and/or reduce cheese solids level in : sauces, spreads, soups, snack seasonings, baked and extruded snacks, pasteurized processed cheese products, bakery.  1, record 35, English, - Cheese%20Buds%26trade%3B

Record number: 35, Textual support number: 3 OBS

Cheese Buds™: A trademark of Cumberland Packing Corp.  2, record 35, English, - Cheese%20Buds%26trade%3B

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 OBS

Rehausseur de saveur pour aliments.  1, record 35, French, - Cheese%20Buds

Record number: 35, Textual support number: 2 OBS

Cheese Buds^MC : Marque de commerce de la société Cumberland Packing Corp.  1, record 35, French, - Cheese%20Buds

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 CONT

The freezing system uses a highly effective heat transfer technology for rapid crust-freezing of raw protein-laden products. A low temperature plate filled with recirculating refrigerant begins the freezing process immediately to set the product’s shape. With a firm bottom surface, the product has enough integrity to be transferred to a spiral or tunnel freezer where it can be deep frozen to 0°F. Including investment and consumable costs, mechanical freezing can be as low as one-tenth the cost of comparable cryogenic crust-freezing systems.  2, record 36, English, - crust%20freezing

Record number: 36, Textual support number: 2 CONT

The "CASCADE" superCONTACT freezing tunnel(mechanical refrigeration) uses two thin conveyors(throw-away polyethylene film) enabling the individual Quick Freezing of food products, especially if they are wet, fatty or sticky and without any risk of the products sticking together. This new process enables ultra fast freezing in two stages : product surface crust freezing on film conveyors level N° 1, followed by deep core freezing on the lower level film conveyors. These film conveyors slide over refrigerated contact plates constructed for the recirculation of a mechanically refrigerated low temperature refrigerant.  3, record 36, English, - crust%20freezing

Record 36,  Textual support,  French

Record number: 36, Textual support number: 1 DEF

Congélation ultra rapide de la couche superficielle d'un produit, la volaille par exemple, le processus étant complété par la suite selon un procédé traditionnel.  2, record 36, French, - cong%C3%A9lation%20superficielle

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 CONT

The International Nuclear Event Scale [INES]. Level 4. Accident without significant off-site risk. Criteria. External release of radioactivity resulting in a dose to the most exposed individual off-site of the order of a few milisieverts. With such a release the need for off-site protective actions would be generally unlikely except possibly for local food control. Significant damage to the nuclear facility. Such an accident might include damage to nuclear plant leading to major on-site recovery problems such as partial core melt in a power reactor and comparable events at non-reactor installations. Irradiation of one or more workers which results in an overexposure where a high probability of early death occurs.  1, record 37, English, - accident%20without%20significant%20off%2Dsite%20risk

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 CONT

Structure fondamentale de l’échelle INES [échelle internationale des événements nucléaires]. [Niveau] 4. Accidents sans risque hors du site. Conséquences à l’extérieur du site. Rejets mineurs. Exposition du public de l’ordre des limites prescrites. Conséquences à l’intérieur du site. Endommagement important du cœur du réacteur ou des barrières radiologiques ou exposition mortelle d’un travailleur.  1, record 37, French, - accident%20sans%20risque%20hors%20du%20site

Record number: 37, Textual support number: 1 OBS

Il y a eu plusieurs cas d’accidents de niveau 4 dont, en France, l’endommagement du cœur du réacteur français de la filière uranium national — graphite — gaz, Saint-Laurent A2 maintenant arrêté (1980).  1, record 37, French, - accident%20sans%20risque%20hors%20du%20site

Record 37,  Textual support,  Spanish

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 DEF

Treatment of food with a dose of ionizing radiation sufficient to reduce the number and/or activity of viable microorganisms to such a level that very few, if any, are detectable by any recognized bacteriological or mycological testing method applied to the treated food.  3, record 38, English, - radappertization

Record number: 38, Textual support number: 1 CONT

Radiation sterilization (radappertization) is used to process fishery products for long-term, non-refrigerated shelf-life.  2, record 38, English, - radappertization

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 DEF

Procédé d'appertisation des aliments par irradiation.  2, record 38, French, - radappertisation

Record number: 38, Textual support number: 1 CONT

Radappertisation : [Appertisation de denrées alimentaires par] application de doses de radiations suffisantes pour réduire le nombre ou l'activité des micro-organismes vivants, de façon à ce qu'ils ne soient décelables par aucune méthode microbiologique connue. En l'absence de recontamination, aucune altération due aux microorganismes ou à leurs toxines ne doit apparaître, ceci quelles que soient la durée et les conditions de stockage ultérieur de l'aliment. Il s'agit en fait d'une stérilisation pratique ou «commerciale» faisant appel à des doses comprises entre 20 et 50 KGy (kilogray).  3, record 38, French, - radappertisation

Record 38,  Textual support,  Spanish

Record number: 38, Textual support number: 1 DEF

Tratamiento de los alimentos con radiación ionizante hasta una dosis suficiente para reducir el nivel de microorganismos hasta niveles de esterilidad, de tal manera que no se detecte prácticamente ningún organismo (excepto virus) en el alimento tratado.  1, record 38, Spanish, - radapertizaci%C3%B3n

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 DEF

[The] result of bioconcentration and bioaccumulation of chemicals manifested as an increase in chemical concentration in tissue two levels or higher up the food chain.  4, record 39, English, - biological%20magnification

Record number: 39, Textual support number: 1 OBS

Biomagnification suggests effective transfer of chemicals in food to organisms consuming the food; concentrations then increase systematically from one trophic level to the next.  4, record 39, English, - biological%20magnification

Record number: 39, Textual support number: 2 OBS

A very important mechanism in concentrating pesticides and heavy metals in organisms such as fish.  5, record 39, English, - biological%20magnification

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 DEF

Rétention d'une substance dans les tissus à des teneurs de plus en plus élevées au fur et à mesure que l'on s'élève dans la hiérarchie des organismes de la chaîne alimentaire.  3, record 39, French, - bioamplification

Record number: 39, Textual support number: 1 CONT

Les poissons de petite taille et le zooplancton consomment de grandes quantités de phytoplancton. C'est ainsi que tout produit chimique toxique accumulé par le phytoplancton se concentre encore dans l'organisme des animaux qui se nourrissent de ce phytoplancton. Ce processus se répète à chaque étape de la chaîne trophique. Ce processus d'accroissement de la concentration, en remontant la chaîne trophique, est appelé bioamplification.  4, record 39, French, - bioamplification

Record number: 39, Textual support number: 1 OBS

Un grand nombre de substances toxiques tend à subir une bioaccumulation à mesure qu'elles remontent la chaîne trophique de l'écosystème aquatique. Alors que dans l'eau, les concentrations de produits chimiques toxiques tels que les BPC peuvent être si faibles qu'elles sont presque indécelables, leur bioamplification par la chaîne trophique peut augmenter leur taux, chez les poissons de type prédateur tels que les truites et saumons de grande taille, d'un million de fois. La bioamplification s'intensifie encore chez les oiseaux et autres animaux qui se nourrissent de poissons. Il est presque certain que les substances toxiques bioaccumulées continuent d'affecter les organismes aquatiques des lacs ainsi que les oiseaux et les autres animaux qui les consomment.  4, record 39, French, - bioamplification

Record number: 39, Textual support number: 2 OBS

amplification biologique; amplification : termes publiés au Journal officiel de la République française le 4 février 2010.  5, record 39, French, - bioamplification

Record 39,  Textual support,  Spanish

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 DEF

Any statement or expression which describes, directly or indirectly, the level of a nutrient in a food or group of foods.  1, record 40, English, - nutrition%20claim

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 DEF

Mention ou [...] expression qui décrit, directement ou indirectement, la teneur en un ou plusieurs éléments nutritifs d'un aliment ou d'une catégorie d'aliments.  1, record 40, French, - all%C3%A9gation%20concernant%20la%20valeur%20nutritive

Record 40,  Textual support,  Spanish

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 CONT

Huge food losses also occurred during the handling and processing of certain products. The study made a diagnosis of the methods used in the storage and conservation of foodstuffs at the level of the producer and purchasing, distribution and processing centres. With regard to the producer, the most commonly used methods were storehouses with all their variations, earth jugs; baskets; bags; casks and calabashes; small huts; sieves; holes in the ground; or roofs. Hangars and stores, silos, containers and even open-air storage systems were in use at the purchasing, distribution and processing centres.  3, record 41, English, - conservation%20of%20foodstuffs

Record 41,  Textual support,  French

Record 41,  Textual support,  Spanish

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 CONT

Evaluation of an intended nutritional change requires steps that are similar to those used in either the addition of a vitamin or mineral nutrient to a food or the evaluation of foods with health claims or both. For instance, such a change would trigger questions concerning the intended target group, what level of the targeted nutrient or other bioactive substance is expected in the food, what is the expected change in level of exposure to the targeted nutrient or other bioactive substance across all age and sex groups and at the upper and lower extremes of intake of the food, and the safety of this level of exposure.  2, record 42, English, - bioactive%20substance

Record 42,  Textual support,  French

Record 42,  Textual support,  Spanish

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 CONT

Adjuvanted Influenza Vaccine Researchers for Vaxine have shown significant improvement(40 to 100 times) in the level of antibodies generated in mice from an influenza virus vaccine by the incorporation of the Advax adjuvant in the vaccine. Most current influenza vaccines do not include an adjuvant as the only FDA [Food and Drug Administration] approved adjuvant Alum is ineffective in this type of vaccine.  2, record 43, English, - adjuvanted%20influenza%20vaccine

Record number: 43, Textual support number: 1 OBS

Adjuvant: an additive (eg, alum) incorporated into or injected simultaneously with a vaccine to potentiate (increase) the immune system response.  3, record 43, English, - adjuvanted%20influenza%20vaccine

Record 43,  Textual support,  French

Record number: 43, Textual support number: 1 CONT

Considérant d'une part : [...] que, d'après la méta-analyse présentée par le fabricant, le vaccin antigrippal avec adjuvant au squalène confèrerait un taux élevé de séroprotection, supérieur à celui du comparateur, chez les sujets âgés de 65 ans et plus et aurait un effet protecteur supérieur aux vaccins antigrippaux sans adjuvant dans cette population, notamment chez les sujets âgés présentant une pathologie associée (diabète, maladie cardiaque ou respiratoire chronique) [...].  2, record 43, French, - vaccin%20antigrippal%20avec%20adjuvant

Record number: 43, Textual support number: 1 OBS

Adjuvant : une substance qui, administrée avant ou en même temps qu'un antigène, modifie et généralement augmente la réponse immunologique de l'hôte.  3, record 43, French, - vaccin%20antigrippal%20avec%20adjuvant

Record 43,  Textual support,  Spanish

Record 44,  Textual support,  English

Record number: 44, Textual support number: 1 DEF

[hypercalciuria(a high level of calcium) that] occurs when the body absorbs too much calcium from food and empties the extra calcium into the urine.  1, record 44, English, - absorptive%20hypercalciuria

Record number: 44, Textual support number: 1 OBS

The high level of calcium in the urine causes crystals of calcium oxalate or calcium phosphate [stones] to form in the kidneys or urinary tract.  1, record 44, English, - absorptive%20hypercalciuria

Record 44,  Textual support,  French

Record number: 44, Textual support number: 1 CONT

Hypercalciurie rénale, nutritionnelle ou absorptive.  1, record 44, French, - hypercalciurie%20absorptive

Record 44,  Textual support,  Spanish

Record 45,  Textual support,  English

Record number: 45, Textual support number: 1 CONT

The mechanics of MEOR at a molecular level are really quite simple, but must be thoroughly understood to assess both the efficiency and the efficacy of the process. The microbes in MEOR are simply hydrocarbon-utilizing, non-pathogenic microorganisms which are endemic to, and are naturally-occurring in petroleum reservoirs. What this means is, they naturally exist in reservoirs, are safe for plants, animals and humans, and ingest hydrocarbons as a food source which they metabolize. As a result of this "digestive" process, they then excrete bio-products such as alcohols, gases, acids, surfactants and polymers, which because of their origin are all natural and non-toxic.... Changes in the Crude [:] The gases excreted by the microorganisms go immediately into solution in the crude, making it a solution gas drive reservoir once again. The gases, solvents and weak acids cause a reduction in the viscosity and the pour point of the crude, and an increase in its API(or specific) gravity. These three changes cause the oil to be thinner and to flow more freely. Some of the microorganisms inhibit the activity of SRB's, or sulfate-reducing bacteria, which also occur naturally in reservoirs, but cause corrosion in metal parts and produce the deadly H2S(hydrogen sulfide) gas. Changes in the Reservoir Rock [:] The surfactants, acids and solvents clean out the paraffin wax and the heavy crude depositions in the pores of the rock improving the permeability and partially restoring the original porosity of the rock. The polymers help modify the permeability of the rock by reducing the size of the molecules of reservoir fluids, and help prevent and control water-coning problems. The acids, solvents, alcohols and surfactants remove metal traces from the poral throats of the rock, helping to restore the original porosity and permeability of the reservoir rock.  3, record 45, English, - microbial%20enhanced%20oil%20recovery

Record 45,  Textual support,  French

Record number: 45, Textual support number: 1 CONT

L'utilisation des techniques de recombinaison de l'ADN pourrait conduire également à la mise au point de micro-organismes améliorés destinés à être injectés directement dans les puits de pétrole. Pour qu'un micro-organisme soit commercialement utilisable, il doit être à même de survivre dans les conditions sévères de température, de salinité et de pression. Une fois dans le puits, le micro-organisme produirait soit un gaz pour remettre le puits sous pression, soit des agents tensio-actifs ou des émulsifiants pour diminuer la viscosité du pétrole. L'utilisation des techniques de recombinaison de l'ADN pourrait contribuer à accroître de façon significative les réserves mondiales récupérables de pétrole.  2, record 45, French, - r%C3%A9cup%C3%A9ration%20microbienne%20assist%C3%A9e%20du%20p%C3%A9trole

Record 45,  Textual support,  Spanish

Record 46,  Textual support,  English

Record number: 46, Textual support number: 1 DEF

A density adjuster prepared from glycerol of non-animal sources and refined wood resin of pine trees.  4, record 46, English, - ester%20gum

Record number: 46, Textual support number: 1 OBS

Glycerol esters of wood rosin are produced by the esterification of pale coloured rosins derived from pine stump wood ...  5, record 46, English, - ester%20gum

Record number: 46, Textual support number: 2 OBS

Used to adjust the specific gravity of the citrus oil or oil phase to be similar to the specific gravity of the beverage emulsion and thus prevent the oil from rising or settling in the finished beverage, ... in lemon and orange drinks, and also as a masticatory substance in chewing gum base.  4, record 46, English, - ester%20gum

Record number: 46, Textual support number: 1 CONT

Provision currently exists in the Food and Drug Regulations for the use of glycerol ester of wood rosin, up to a maximum level of use of 100 parts per million(ppm), in citrus-flavoured or spruce-flavoured beverages.  6, record 46, English, - ester%20gum

Record 46,  Textual support,  French

Record number: 46, Textual support number: 1 DEF

Résine résultant de l'estérification de colophanes très peu colorées que l'on utilise dans la fabrication de la gomme à mâcher et comme agent stabilisant dans l'industrie des boissons.  4, record 46, French, - gomme%20d%27ester

Record number: 46, Textual support number: 1 OBS

L'expression «ester gum» est acceptée à l'échelle internationale. Par conséquent, nous accepterons l'utilisation du terme «gomme d'ester». La publication du Comité mixte FAO/OMS d'experts des additifs alimentaires, intitulée «Compendium of Food Additive Specifications» (Rome, édition de 1992), donne «ester gum» comme nom substitut de «glycerol ester of wood rosin».  5, record 46, French, - gomme%20d%27ester

Record 46,  Textual support,  Spanish

Record 47,  Textual support,  English

Record number: 47, Textual support number: 1 CONT

The Board considered a request for Preliminary Project Approval... to convert part of commercial level C to office space... The C. D. Howe Building [has] approximately 11, 100m2 of commercial space, separated as follow : 3, 874m2 of retail and food space on the level A, 3, 493m2 of retail space on level B and 3, 710m2 of retail and office space on level C.  2, record 47, English, - commercial%20space

Record 47,  Textual support,  French

Record number: 47, Textual support number: 1 CONT

Le Conseil étudie une demande d'approbation préliminaire d'un projet [...] en vue de transformer une partie de l'étage commercial C en locaux à bureaux [...] L'édifice C.D. Howe, [compte] environ 11 100m2 de locaux commerciaux, répartis comme suit : 3 874m2 d'espace pour la vente au détail et d'espace-restauration au niveau A, 3 493m2 d'espace pour la vente au détail au niveau B et 3 710m2 d'espace pour la vente au détail et de locaux à bureaux au niveau C.  2, record 47, French, - locaux%20commerciaux

Record 47,  Textual support,  Spanish

Record 48,  Textual support,  English

Record number: 48, 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 48, English, - deoxidizer

Record 48,  Textual support,  French

Record number: 48, Textual support number: 1 DEF

petit sachet d'oxyde de fer qui, une fois placé dans l'emballage, fixe l'oxygène résiduel [...]  4, record 48, French, - d%C3%A9soxydant

Record number: 48, 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 48, French, - d%C3%A9soxydant

Record number: 48, Textual support number: 1 OBS

Le terme "mangeur d'oxygène" est d'un emploi familier.  6, record 48, French, - d%C3%A9soxydant

Record 48,  Textual support,  Spanish

Record 49,  Textual support,  English

Record number: 49, Textual support number: 1 CONT

Process of treatment provides rapid sorption and adsorption of pollutants working in high load regime. After sludge moves for the regeneration in the special unit. Sludge separation is done in the clarifier equipped with thin film modules. Portion of sludge circulates between biosorber and sludge blanket into clarifier. Mostly sludge with the special equipment is removed from clarifier and pumped to regenerator. Biosorber and regenerator is equipped with plastic media. Fixed biocenosis is characterised by lot of microorganisms with the predator and bacteriofaque type of feeding(much more than in suspended sludge)... Mineralizator. Vertical cylinder-shaped reservoir equipped with aerators, plastic media thin film modules, pumps, electric equipment and automation. Reservoir is divided by semi-submersed partition walls forming clarifier. Mineralization of sludge takes place in aerobic conditions. Excessive sludge supply to mineralizator is continuous due to clarifier. Sludge water by gravity enters reactor. Due to plastic media using in the sludge mineralization trophic conditions for upper level of food pyramid is completed. Thus considerable part(90-95%) of excessive sludge is reduced due to complete trophic relations. Mineralized sludge mainly consists of zooglea, protozoa, metazoa and bacteriophagus which are perfect food for fishes fry. If sludge has not accumulated toxic substances, it can be discharged into any water bodies.  1, record 49, English, - mineralized%20sludge

Record 49,  Textual support,  French

Record number: 49, Textual support number: 1 DEF

Éléments sédimentés en cours de minéralisation dans un milieu naturel, qui ne sont plus susceptibles d'évolution rapide.  1, record 49, French, - vases%20stabilis%C3%A9es

Record number: 49, Textual support number: 1 OBS

La biocénose des boues stabilisées tend vers la biocénose des sols humides et des vases stabilisées (L'analyse écologique des boues activées, 1976, p. 57).  1, record 49, French, - vases%20stabilis%C3%A9es

Record number: 49, Textual support number: 2 OBS

vases stabilisées; vases minéralisées : termes le plus souvent utilisés au pluriel.  2, record 49, French, - vases%20stabilis%C3%A9es

Record 49,  Textual support,  Spanish

Record 50,  Textual support,  English

Record number: 50, Textual support number: 1 DEF

Public shop specialising in foodstuffs that generally has one or two check-out counters, a surface area of 90-250m² including a perishable food section although not normally including meat or fish counters. The public takes goods directly from the shelves. Their advantage in comparison with supermarkets is their proximity and the level of personal attention.  2, record 50, English, - self%2Dservice%20store

Record number: 50, Textual support number: 1 OBS

The term "self service shop" and its definition were reproduced from the CAPITAL Business Dictionary with the permission of LID Editorial Empresarial.  5, record 50, English, - self%2Dservice%20store

Record 50,  Textual support,  French

Record number: 50, Textual support number: 1 DEF

Établissement ouvert au public spécialisé dans l'alimentation et possédant une ou deux caisses de sortie. Normalement, il a une superficie comprise entre 90 et 250 mètres carrés, des rayons pour les denrées périssables (bien qu'en général, il n'y a pas de poissonnerie ou de boucherie) et le public prend directement les articles. Il se distingue du supermarché por sa proximité et le service personnalisé.  3, record 50, French, - magasin%20libre%2Dservice

Record number: 50, Textual support number: 1 OBS

magasin libre-service : terme et définition extraits du CAPITAL Business Dictionary et reproduits avec l'autorisation de LID Editorial Empresarial.  4, record 50, French, - magasin%20libre%2Dservice

Record 50,  Textual support,  Spanish

Record number: 50, Textual support number: 1 DEF

Establecimiento abierto al público especializado en alimentación, con una o dos cajas de salida. Normalmente tiene una superficie de 90 a 250m², secciones de perecederos (aunque no suelen tener pescadería y carnicería), y el público toma los artículos directamente. Sus ventajas frente a las grandes superficies son la proximidad y la atención personal.  1, record 50, Spanish, - autoservicio

Record number: 50, Textual support number: 1 OBS

El término "autoservicio" y la definición fueron extraídos del CAPITAL Business Dictionary con la autorización de LID Editorial Empresarial.  2, record 50, Spanish, - autoservicio

Record 51,  Textual support,  English

Record number: 51, Textual support number: 1 DEF

A tracheal or tracheotomy tube modified by the application of an inflatable ballon applied in the manner of a cuff around the terminal part of it.  1, record 51, English, - cuffed%20tube

Record number: 51, Textual support number: 1 OBS

When inflated the ballon acts to isolate the lower air passages from the upper air and food passage, permitting the application of a positive pressure respiration and/or preventing the aspiration of secretions, gastrointestinal contents, or blood from any site above the level of the cuff.  1, record 51, English, - cuffed%20tube

Record 51,  Textual support,  French

Record number: 51, Textual support number: 1 OBS

Ballonnet «cuff» : Manchon gonflable pouvant exister près de l'extrémité «malade» du tube trachéal en vue d'assurer une bonne étanchéité entre le tube et la trachée.  2, record 51, French, - sonde%20%C3%A0%20ballonnet

Record number: 51, Textual support number: 2 OBS

Extrait de la norme NF-S90-100 reproduite avec l'autorisation de l'AFNOR.  3, record 51, French, - sonde%20%C3%A0%20ballonnet

Record 51,  Textual support,  Spanish

Record 52,  Textual support,  English

Record number: 52, Textual support number: 1 OBS

Source : FAO [Food and Agriculture Organziation]. To generate project proposals at the national level that fit into national diversification programmes and priorities for Africa's commodities. To be supported by and work in close cooperation with DFAC.  1, record 52, English, - national%20diversification%20council

Record 52,  Textual support,  French

Record 52,  Textual support,  Spanish

Record 53,  Textual support,  English

Record number: 53, Textual support number: 1 CONT

Although there are no scientifically proven minimum safe limits for concentrations of certain toxic and carcinogenic chemicals in food, air and water, such "safe limits" in fact have been set by the appropriate food and drug administrations or their equivalents. The implication is that a dose of low-level radiation with no acceptable safe level is more health-threatening than a low-level dose of, for example, dioxin. In fact, the Task Force finds it is more reasonable to accept a maximum permissible level for ionizing radiation because background radiation is a ubiquitous, naturally occurring phenomenon, whereas there is no naturally occurring level of polychlorinated biphenyls.  1, record 53, English, - maximum%20permissible%20level

Record 53,  Textual support,  French

Record 53,  Textual support,  Spanish

Record 54,  Textual support,  English

Record number: 54, Textual support number: 1 CONT

Although there are no scientifically proven minimum safe limits for concentrations of certain toxic and carcinogenic chemicals in food, air and water, such "safe limits" in fact have been set by the appropriate food and drug administrations or their equivalents. The implication is that a dose of low-level radiation with no acceptable safe level is more health-threatening than a low-level dose of, for example, dioxin. In fact, the Task Force finds it is more reasonable to accept a maximum permissible level for ionizing radiation because background radiation is a ubiquitous, naturally occurring phenomenon, whereas there is no naturally occurring level of polychlorinated biphenyls.  1, record 54, English, - minimum%20safe%20limit

Record 54,  Textual support,  French