TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

The enclosure of food products in a wrapped pouch, bag, box, tray, can, bottle or any other packaging material with the functions of containment, protection, preservation, communication, utility and performance.  2, record 1, English, - food%20packaging

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Les emballages alimentaires doivent répondre à des exigences de plus en plus nombreuses. Nous veillons à ce que l'emballage des aliments permette aux produits frais de respirer, mais aussi à ce qu'ils ne soient pas endommagés pendant le transport.  2, record 1, French, - emballage%20alimentaire

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

A food preservation technique for concentrated liquid foods.  2, record 2, English, - vacuum%20puff%20drying

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Procédé de conservation de liquides alimentaires déjà concentrés (par exemple des jus de fruits). La déshydratation est pratiquée sous vide.  2, record 2, French, - s%C3%A9chage%20sous%20vide

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

An appliance that is used for the short-term preservation of food products in the home by means of refrigeration.  5, record 3, English, - domestic%20refrigerator

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Appareil électroménager pourvu d'un organe producteur de froid servant à conserver des aliments à une température comprise entre 0 °C et 4 °C et généralement muni d'un compartiment permettant la congélation.  4, record 3, French, - r%C3%A9frig%C3%A9rateur%20domestique

Record number: 3, Textual support number: 1 OBS

frigidaire : L'emploi du nom déposé «frigidaire» est parfois critiqué comme synonyme non standard de «réfrigérateur».  4, record 3, French, - r%C3%A9frig%C3%A9rateur%20domestique

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

During [World War I], the National War Garden Commission promoted home gardening and food preservation. They inspired students—calling them "soldiers of the soil"—to help plant "liberty gardens. "When it started to look like the [United States] and its allies would win the war, the name of the gardens was changed to "victory gardens. "  3, record 4, English, - victory%20garden

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Potager familial encouragé par l'administration américaine durant la Première et Seconde Guerre mondiale pour faire face à la pénurie alimentaire.  4, record 4, French, - jardin%20de%20la%20victoire

Record number: 4, Textual support number: 1 CONT

Selon le ministère américain de l'Agriculture, plus de 20 millions de jardins de la victoire ont été cultivés durant la Seconde Guerre aux États-Unis.  5, record 4, French, - jardin%20de%20la%20victoire

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

The application of food science to the development, processing, or preservation of foods.  1, record 5, English, - food%20technology

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

La technologie de l'alimentation est l'application de la science alimentaire et des techniques scientifiques à la sélection, la conservation, la transformation, le conditionnement, la distribution et l'utilisation des aliments [...]  1, record 5, French, - technologie%20de%20l%27alimentation

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

[Referring to] a food product, canned, cooked, frozen, concentrated, pickled or otherwise prepared to assure preservation of the food product in transport, distribution and storage...  1, record 6, English, - processed

Record number: 6, Textual support number: 1 PHR

processed cocoa, processed milk, processed poultry product, processed vegetable  2, record 6, English, - processed

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

[Se dit d'un] produit alimentaire mis en conserve, cuit, congelé, concentré, mariné ou conditionné de toute autre façon afin d'en assurer la conservation durant le transport, la distribution et l'entreposage.  1, record 6, French, - transform%C3%A9

Record number: 6, Textual support number: 1 PHR

cacao transformé, lait transformé, légume transformé, produit de volaille transformé  2, record 6, French, - transform%C3%A9

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A package in which the air is replaced by the injection of a gas or a mixture of gas to improve the preservation of food.  4, record 7, English, - gas%2Dflushed%20package

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 OBS

Deux méthodes sont utilisées pour emballer les produits sous atmosphère modifiée, à savoir le balayage gazeux et le vide compensé. Le balayage gazeux, le plus simple techniquement, consiste à expulser l'air contenu dans l'emballage en le ventilant par le mélange de gaz, avec pour inconvénient une forte consommation de gaz, et selon sa composition, des risques éventuels pour les opérateurs.  2, record 7, French, - emballage%20sous%20balayage%20gazeux

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

During a century of research, plant varieties and animal strains have been improved; good soil conservation practices have been implemented; losses by insect pests, plant diseases, animal disease, drought and frost have been reduced or overcome; economical methods of storage and food preservation have been discovered; and better means of using food crops and animal products have been developed. These types of research serve to make Canadian farmers more secure in their undertakings and to provide consumers with better products.  2, record 8, English, - agricultural%20research

Record number: 8, Textual support number: 2 OBS

agricultural research: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, record 8, English, - agricultural%20research

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Dans un monde où 75 % des pauvres dépendent de l'agriculture pour survivre, il est essentiel d'investir dans ce secteur afin de lutter efficacement contre la pauvreté. Beaucoup des pays à vocation agricole sont connus pour investir régulièrement dans la recherche agronomique et les technologies qui en résultent. Un constat s'impose : l'investissement dans la recherche agronomique pour le développement est source de croissance, fait reculer la pauvreté et protège l'environnement.  2, record 8, French, - recherche%20agricole

Record number: 8, Textual support number: 1 OBS

recherche agricole : centres internationaux.  3, record 8, French, - recherche%20agricole

Record number: 8, Textual support number: 2 OBS

recherche agricole; recherche agronomique : termes extraits du «Glossaire de l’agriculture» et reproduits avec l’autorisation de l’Organisation de coopération et de développement économiques.  4, record 8, French, - recherche%20agricole

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

The more Earth-normal quality of the food, the more acceptable it will be. This includes the desirability of fresh fruits and vegetables. Precooked frozen food has the highest overall acceptability of the current available methods of preservation.  4, record 9, English, - precooked%20frozen%20food

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 CONT

Desarrollo de actividad microempresarial de preparación de alimentos precocidos y congelados con fines de exportación.  1, record 9, Spanish, - alimento%20precocido%20y%20congelado

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

The preservation of food by use of micro-organisms(as in traditional fermented foods), as opposed to chemical preservatives.  1, record 10, English, - bioconservation

Record number: 10, Textual support number: 1 OBS

[Bioconservation] may be achieved by adding bacteria that produce antagonistic compounds or by adding the purified antagonistic substances.  1, record 10, English, - bioconservation

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

[...] technologie de conservation consistant à ajouter dans des aliments généralement conditionnés sous vide ou sous atmosphère protectrice des micro-organismes sélectionnés pour leurs capacités à inhiber la croissance de microorganismes indésirables (microflores d'altération et microflore pathogène).  2, record 10, French, - bioconservation

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

A chemical compound in the form of white crystals which decompose on melting and which are soluble in water, used as an oxidizing agent and bleaching agent, in etching, electroplating, food preservation, and aniline dyes.  6, record 11, English, - ammonium%20persulfate

Record number: 11, Textual support number: 1 OBS

APS: This might be an in-house or a non-recognized abbreviation; not to be used alone, to avoid any risk of confusion.  3, record 11, English, - ammonium%20persulfate

Record number: 11, Textual support number: 2 OBS

Chemical formulas: H₈N₂O₈S₂ or (NH₄)₂S₂O₈  7, record 11, English, - ammonium%20persulfate

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Produit se présentant sous la forme de cristaux monocliniques blancs, inodores, solubles dans l'eau, utilisé comme préservateur pour les levures et pour les aliments.  3, record 11, French, - persulfate%20d%27ammonium

Record number: 11, Textual support number: 1 OBS

Formules chimiques : H₈N₂O₈S₂ ou (NH₄)₂S₂O₈  4, record 11, French, - persulfate%20d%27ammonium

Record 11,  Textual support,  Spanish

Record number: 11, Textual support number: 1 OBS

Fórmulas químicas : H₈N₂O₈S₂ o (NH₄)₂S₂O₈  2, record 11, Spanish, - persulfato%20de%20amonio

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

Any plant or animal of microscopical size; a protozoan, fungus, bacterium, or virus.  1, record 12, English, - micro%2Dorganism

Record number: 12, Textual support number: 2 DEF

An organism belonging to the categories of viruses, bacteria, fungi, algae or protozoa. Most of them are small, and the group owes its cohesion to the similarity of methods for their handling.  3, record 12, English, - micro%2Dorganism

Record number: 12, Textual support number: 1 CONT

The variety of technological uses to which microorganisms are put is enormous. In brewing and baking, the alcohol and carbon dioxide produced in fermentation by yeasts are utilized. Bacterial fermentations are used industrially to produce organic acids and solvents. In food manufacture, microorganisms are used for the production of vinegar, the preservation of olives, sauerkraut, and pickles, for the souring of cream in making butter, for the ripening of cheese, and for the curing of tea and tobacco.  4, record 12, English, - micro%2Dorganism

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Tout organisme vivant visible seulement au microscope. Appartenant aux trois règnes (bactéries, levures, protozoaires). Ils sont aussi des agents actifs dans les fermentations et participent à la décomposition des matières organiques.  1, record 12, French, - micro%2Dorganisme

Record number: 12, Textual support number: 1 CONT

Chaque cellule contient plusieurs milliers d'enzymes, chacune étant capable de catalyser un type de réactions chimiques. [...] Ainsi les biotechnologies nouvelles reposent maintenant à la fois sur l'usage des micro-organismes vivants, mais aussi sur celui des enzymes isolées des cellules et sur des cellules mortes agissant comme réservoirs d'enzymes.  3, record 12, French, - micro%2Dorganisme

Record number: 12, Textual support number: 1 OBS

Tend à se substituer à MICROBE dans le langage scientifique. Pour certains, les virus font partie des microorganismes.  4, record 12, French, - micro%2Dorganisme

Record 12,  Textual support,  Spanish

Record number: 12, Textual support number: 1 DEF

Nombre aplicado a los seres monocelulares, vegetales o animales, solamente visibles con el microscopio; particularmente, a los que producen enfermedades.  2, record 12, Spanish, - microorganismo

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

A method of food preservation in which packed cans or jars are subjected to temperature high enough to sterilize the containers and their contents.  3, record 13, English, - canning

Record number: 13, Textual support number: 1 OBS

In honor of Appert, canning is sometimes called "appertization", but should be distinguished from pasteurization. Appert's early attempts at food preservation by boiling involves cooking the food to a temperature far in excess of what is used in pasteurization(70º C), and can destroy some of the flavor of the preserved food.  2, record 13, English, - canning

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Procédé de conservation des denrées alimentaires par stérilisation à la chaleur dans des récipients hermétiquement clos.  3, record 13, French, - mise%20en%20conserve

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 DEF

Procedimiento de conservación de los alimentos por esterilización en caliente dentro de recipientes cerrados herméticamente.  1, record 13, Spanish, - appertizaci%C3%B3n

Record number: 13, Textual support number: 1 OBS

El término fue creado en honor a François Appert, que desarrolló el procedimiento.  3, record 13, Spanish, - appertizaci%C3%B3n

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

You can store a freeze-dried meal for years and years, and then, when your’re finally ready to eat it, you can completely revitalize it with a little hot water. Even after all those years, the taste and texture will be pretty much the same.  1, record 14, English, - freeze%2Ddried%20meal

Record number: 14, Textual support number: 1 OBS

freeze drying : A preservation technique in which a food... is frozen and placed in a vacuum; the ice is vaporized and trapped, leaving a dried product...  2, record 14, English, - freeze%2Ddried%20meal

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 OBS

Produits lyophilisés vendus en sachet.  2, record 14, French, - repas%20lyophilis%C3%A9

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

The food and beverage industry includes the handling, processing, preparation, packaging, and preservation of food and beverages.  1, record 15, English, - food%20and%20beverage%20industry

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

L'industrie des aliments et des boissons se compose de 17 secteurs : industrie du traitement de la viande [...], transformation de la volaille [...], produits du poisson [...], industrie laitière [...], industrie de la confiserie [...], industrie du sucre [...], industrie des fruits et légumes [...], boulangerie [...], biscuiterie [...], aliments divers [...], industrie des huiles végétales [...], industrie de l'alimentation animale [...], meunerie et fabrication de céréales de table [...], industrie des boissons gazeuses [...], distillerie [...], brasserie [et] industrie vinicole.  1, record 15, French, - industrie%20des%20aliments%20et%20des%20boissons

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

A whole new class of foods, called intermediate moisture foods(IMF), have been developed as a result of the U. S. space exploration program. These foods--breakfast bars and snack foods, as well as pet food--are produced with the careful use of certain food additives. The production of IMF foods is based on an increased scientific understanding of the chemical reactions involved in traditional food preservation methods such as pickling and salting.  2, record 16, English, - intermediate%20moisture%20food

Record 16,  Textual support,  French

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 OBS

An International Development Research Centre(IRDC) Project. "Drying is a preservation process that prevents the deterioration of perishable crops and allows for handling, transport, and storage of food products for sale outside the community where they are grown. Researchers at Chiang Mai University in northeastern Thailand have adapted drying technologies to help expand the markets for fruits and vegetables. For individual farmers, a cabinet-type tray dryer was designed with a capacity of 100 kg. Warm air is produced by a wood-fired furnace and a natural thermal draft moves the air throughout the unit. This dryer has been tested and accepted by the longan farmers who have tried it, and is suitable in those areas where sufficient fuelwood is available".  1, record 17, English, - Multi%2Dcrop%20Dryers

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 OBS

Un projet du Centre de recherches pour le développement international (CRDI). «Le séchage est un moyen de conservation qui prévient la détérioration des produits agricoles périssables et en permet la manutention, le transport et l'entreposage avant la mise en vente à l'extérieur de la communauté. Des chercheurs de l'Université Chiang Mai dans le nord-est de la Thaïlande ont perfectionné les techniques de séchage afin d'accroître le marché des fruits et légumes. Pour les petits agriculteurs, on a mis au point un séchoir à plateaux en forme d'armoire d'une capacité de 100 kg. Une fournaise à bois y produit de l'air chaud et un courant thermique naturel mobilise l'air dans l'unité. On a testé le séchoir et on l'a utilisé dans les plantations de longanes; les fermiers l'ont dès lors adopté. Le procédé convient là où il y a suffisamment de bois de chauffe.»  1, record 17, French, - Des%20s%C3%A9choirs%20polyvalents

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

among the most widely used method of food preservation known to have been used by early civilizations were smoking, drying, salting, fermentation, pickling, freezing, and cooling.  1, record 18, English, - method%20of%20food%20preservation

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 OBS

les procédés actuels dérivent [...] des procédés traditionnels de conservation, qui faisaient appel soit à un agent physique comme la chaleur (dessiccation) ou la fumée [ soit à un agent chimique tel que le sel ]  1, record 18, French, - proc%C3%A9d%C3%A9%20de%20conservation

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, 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 19, English, - deoxidizer

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

petit sachet d'oxyde de fer qui, une fois placé dans l'emballage, fixe l'oxygène résiduel [...]  4, record 19, French, - d%C3%A9soxydant

Record number: 19, 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 19, French, - d%C3%A9soxydant

Record number: 19, Textual support number: 1 OBS

Le terme "mangeur d'oxygène" est d'un emploi familier.  6, record 19, French, - d%C3%A9soxydant

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Dehydration is one of the easiest forms of food preservation. During dehydration the moisture is evaporated from the food, inhibiting the growth of microorganisms and bacteria. The air inside the dehydrator is heated; it dries and circulates the air so that it absorbs the moisture from food placed in the drying chamber. The air temperature is low enough to dry the food, it does not cook the food. Dehydration is one of the least damaging forms of food preservation, most nutrients and vitamins remain unaffected by the dehydration process. Some foods, fruits for example, taste sweeter because the water is removed and the sugar is more concentrated.  2, record 20, English, - drying%20chamber

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 DEF

Enceinte où l'on maintient une température déterminée, en général supérieure à celle du milieu ambiant, utilisée pour le séchage des pruneaux, le confisage des fruits, etc.  1, record 20, French, - %C3%A9tuve

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

The CNPF is focused on several innovative nonthermal methods of food preservation, and continuously is incorporating additional techniques to minimally process foods. Combined methods, known as the combination of preservation factors to control microbial growth in foods, is another area of special relevance at the Center due to demonstrated efficiency at combining conventional hurdles such as pH and water activity with various emerging nonthermal techniques.  2, record 21, English, - nonthermal%20processing

Record number: 21, Textual support number: 1 OBS

A technology used in preserving food.  3, record 21, English, - nonthermal%20processing

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 CONT

Les chercheurs du CRAP ont évalué des jus de pommes de longue conservation, préparé au moyen d'un nouveau procédé non thermique, soit la filtration sur membrane.  1, record 21, French, - proc%C3%A9d%C3%A9%20non%20thermique

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 DEF

The science that deals with the microorganisms involved in the spoilage, contamination, and preservation of food.  1, record 22, English, - food%20microbiology

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 CONT

Les aliments bruts sont souillés de microbes. Certains sont pathogènes et provoquent des toxi-infections alimentaires. La microbiologie alimentaire étudie ces microbes et les moyens de s'en défendre.  1, record 22, French, - microbiologie%20alimentaire

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 DEF

[a] fresh food package with reduced oxygen content allowing better preservation.  1, record 23, English, - controlled%20atmosphere%20package

Record 23,  Textual support,  French

Record 23,  Textual support,  Spanish