TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 OBS

The Protein Industries Supercluster will use plant genomics and novel processing technology to increase the value of key Canadian crops, such as canola, wheat and pulses that are coveted in high-growth foreign markets, such as China and India, as well as to satisfy growing markets in North America and Europe for plant-based meat alternatives and new food products.  2, record 1, English, - Protein%20Industries%20Supercluster

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

La Supergrappe des industries des protéines fera appel à la génomique végétale ainsi qu'à des technologies de transformation novatrices pour accroître la valeur des cultures clés du Canada, notamment le canola, le blé et les légumineuses. Ces cultures sont convoitées dans des marchés étrangers à forte croissance comme la Chine et l'Inde. Cette supergrappe cherchera aussi à répondre à la demande croissante de substituts de viande à base de plantes et de nouveaux produits alimentaires en Amérique du Nord et en Europe.  2, record 1, French, - Supergrappe%20des%20industries%20des%20prot%C3%A9ines

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Hard mast consists of hard-shelled seeds that have a relatively long "shelf life" and are typically high in fat, carbohydrates, and protein. These characteristics make them a food source that is both high in energy content and available well into the winter months.  2, record 2, English, - hard%20mast

Record number: 2, Textual support number: 1 OBS

Fruits, nuts, and seeds of woody plants are called mast when referring to their use by wildlife for food. Hard mast refers to nuts and seed and soft mast refers to fruits and berries.  3, record 2, English, - hard%20mast

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

Calories contained in foods that offer little or no nutritional benefit.  2, record 3, English, - empty%20calories

Record number: 3, Textual support number: 1 CONT

In human nutrition, the term empty calories applies to foods and beverages composed primarily or solely of sugar, fats or oils, or alcohol-containing beverages. An example is carbonated soft drinks. These supply food energy but little or no other nutrition in the way of vitamins, minerals, protein, fiber, or essential fatty acids.  3, record 3, English, - empty%20calories

Record number: 3, Textual support number: 1 OBS

empty calories: designation rarely used in the singular.  4, record 3, English, - empty%20calories

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

calories vides: désignation inusitée au singulier.  2, record 3, French, - calories%20vides

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Fasting-mimicking diets. FMD differs from IF [intermittent fasting] in that it allows for reduced calorie intake instead of complete abstinence of food... FMD constitutes periodic cycles of consecutive days consuming a reduced-calorie diet followed by eating "ad libitum"... FMD could be a plant-based diet, low in protein and sugar content.  4, record 4, English, - fasting%2Dmimicking%20diet

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Cockroach milk is a protein rich, crystallized substance produced by a specific type of cockroach called Diploptera punctata. This species is unique because it gives birth to live offspring. Members make "milk" in the form of protein crystals to serve as food for their developing young.... this milk-like crystalline substance is nutritious and considered a complete food, as it's a good source of protein, carbs, and fats.  2, record 5, English, - cockroach%20milk

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

Substance riche en nutriments sécrétée par la blatte Diploptera punctata.  2, record 5, French, - lait%20de%20cafard

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Membrane processing techniques are used to help separate chemical components based on molecular size under specific pressure. A great advantage of membrane processing techniques is that it is a non-thermal processing technique, which can retain enormous bioactive constituents to a greater extent. Being a less energy-intensive process, this technique is widely used in several food processing industries such as in the clarification of fruit juices and wine; the concentration of milk; the preparation of whey protein concentrate; and water and waste treatment, among others.  2, record 6, English, - food%2Dprocessing%20industry

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

L'industrie de la transformation des aliments est à la recherche constante d'innovations pour répondre aux enjeux liés au développement durable.  3, record 6, French, - industrie%20de%20la%20transformation%20des%20aliments

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

... a food source of protein that contains an adequate proportion of each of the nine essential amino acids necessary in the human diet.  1, record 7, English, - complete%20protein

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

The world's first laboratory-grown beef burger was flipped out of a petri dish and into a frying pan on Monday, with food tasters declaring it tasted "close to meat. "Grown in vitro from cattle stem cells at a cost of 250, 000 euros($332, 000), the burger was cooked and eaten in front of television cameras to gain the greatest media coverage for the culmination of a five-year science experiment. Resembling a standard circular-shaped red meat patty, it was created by knitting together 20, 000 strands of laboratory-grown protein, combined with other ingredients normally used in burgers, such as salt, breadcrumbs and egg powder. Red beet juice and saffron were added to give it color.  1, record 8, English, - laboratory%2Dgrown%20beef%20burger

Record number: 8, Textual support number: 1 OBS

The first laboratory-produced meat patty (cultured beef burger) presented in London on August 5, 2013, by Dr. Mark Post, a physiologist from Maastricht University in the Netherlands, was dubbed the "Frankenburger." The professor and his colleagues produced the meat-like substance by cultivating muscle tissue from cow stem cells in fetal serum and other growth-promoting materials (vitamines, amino acids, growth hormones, sugar, etc.). The laboratory-grown meat at this stage of development is prohibitively expensive, but might one day become a substitute for "real" meat. The product needs to be enhanced to improve its texture, taste and appearance. Some scientists predict that cultured meat might be commercially available within a decade. Others say that it will be possible to grow it in one’s own kitchen within 20 years.  13, record 8, English, - laboratory%2Dgrown%20beef%20burger

Record number: 8, Textual support number: 2 OBS

The development of meat substitutes is praised on ethical grounds by animal rights or welfare activists since these products have the potential to greatly reduce the inhumane raising and slaughtering of animals raised for meat. Environmentalists, economists and scientists support these products since they might one day be a cost-effective means of meeting world demands for meat, while greatly reducing greenhouse gas emissions and waste, as well as the use of water, farmland and animal feed that make intensive animal farming unsustainable. On the other hand, natural food advocates have serious doubts concerning ingredients needed to grow and enhance these products, and the long term safety of their consumption; and meat industry proponents argue that the technology still requires stem cell donors (the cells from a single donor cannot replicate indefinitely) and that the product remains a far cry from "real" meat. Only time will tell if these products will, in a perhaps not so distant future, entirely replace, or only supplement, the meat industry.  13, record 8, English, - laboratory%2Dgrown%20beef%20burger

Record number: 8, Textual support number: 3 OBS

cultured beef hamburger: A "hamburger" is a minced beef patty. Terms such as "cultured beef hamburger" could therefore be considered pleonastic. The term "burger" is the shortened form of "hamburger." While burgers are traditionally made of beef, non-beef burgers have become popular, and modifiers such as "veggie," "tuna," "chicken," "nut," and "soya" are used to describe them. Given this relatively new reality, the use of seemingly pleonastic terms such as "cultured beef burger" may be justified.  13, record 8, English, - laboratory%2Dgrown%20beef%20burger

Record number: 8, Textual support number: 4 OBS

The combination of terms such as "hamburger," "cultured," "laboratory," "in vitro" and their short forms to create neologisms designating this product yields an impressive number of synonyms. This will remain the case as long as terminology used to describe this relatively new concept is not well established.  13, record 8, English, - laboratory%2Dgrown%20beef%20burger

Record number: 8, Textual support number: 5 OBS

synthetic hamburger; artificial hamburger: The terms "synthetic meat" and "artificial meat" designate products that imitate meat but that are not necessarily laboratory-grown from animal cells. Hence, the use of qualifiers such as "synthetic" and "artificial" might lead to confuse a cultured hamburger with, for example, a soy-based burger.  13, record 8, English, - laboratory%2Dgrown%20beef%20burger

Record number: 8, Textual support number: 6 OBS

Terms such as "Frankenburger" that do not include the modifier "beef" might very well be used some day to designate similar laboratory-grown products made from animal cells other than beef.  13, record 8, English, - laboratory%2Dgrown%20beef%20burger

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Cet hamburger synthétique, surnommé le «Frankenburger», a été élaboré dans le laboratoire de l'université de Maastricht en trois mois à [partir] de cellules souches de bœuf. En septembre 2011, un expert en physiologie de cette université, Mark Post, avait annoncé son projet de développer avec son équipe une viande de synthèse. [...] Les 20 000 fibres de muscles ont été cultivées en laboratoire, pressées ensemble, colorées avec du jus de betterave et assaisonnées de safran afin de donner une couleur rouge au «Frankenburger» qui aurait eu un aspect naturel gris sans ces modifications.  15, record 8, French, - hamburger%20in%20vitro

Record number: 8, Textual support number: 1 OBS

Il s'agit du premier hamburger créé en laboratoire et présenté à Londres le 5 août 2013 pour dégustation. Ce steak haché de viande synthétique a été confectionné à partir de cellules souches de vache cultivées dans un milieu contenant des acides aminées, des vitamines, du sérum fœtal et des hormones de croissance. On y a ajouté de la chapelure, du sel, de la poudre d'œuf ainsi que du jus de betterave et du safran pour la couleur. Certains scientifiques disent que ce type de produit pourrait être cultivé à la maison d'ici vingt ans. C'est une solution envisageable pour diminuer les émissions de gaz à effet de serre attribuables aux animaux d'élevage tout en répondant à la demande mondiale en viande bovine qui risque de doubler d'ici 2050.  16, record 8, French, - hamburger%20in%20vitro

Record number: 8, Textual support number: 2 OBS

steak in vitro; steak cultivé en laboratoire à partir de cellules souches; steak de viande artificielle : Ce nouveau produit ayant davantage l'apparence et la consistance de viande hachée que de bifteck, ces termes sont employés pour évoquer l'idée de «steak haché» tel que lorsqu'on parle de «steak tartare».  16, record 8, French, - hamburger%20in%20vitro

Record number: 8, Textual support number: 3 OBS

La terminologie n'est pas bien établie pour désigner ce concept, comme en témoigne le nombre de termes utilisés. La combinaison de termes tels que burger, hamburger, steak, cellules souches, cultivé, laboratoire et in vitro, se décline à l'infini, et on compte, parmi les synonymes utilisés, de nombreuses locutions plus ou moins longues.  16, record 8, French, - hamburger%20in%20vitro

Record number: 8, Textual support number: 4 OBS

steak de viande artificielle; hamburger synthétique; hamburger artificiel : Étant donné l'emploi des termes «viande synthétique» et «viande artificielle» pour désigner des produits imitant la viande qui ne sont pas nécessairement cultivés en laboratoire à partir de cellules animales, il y a, sans contexte, risque de confusion avec des imitations à base de soja, par exemple.  16, record 8, French, - hamburger%20in%20vitro

Record number: 8, Textual support number: 5 OBS

burger de cellules souches : Le produit est fabriqué à partir de cellules souches, mais le produit fini est constitué de cellules de muscles plutôt que de cellules souches. (Les cellules souches se transforment en myocytes ou cellules musculaires qui forment des fibres musculaires.)  16, record 8, French, - hamburger%20in%20vitro

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

Information about the quantity of nutrients, carbohydrates, fats, proteins, vitamins and minerals present in a food product.  3, record 9, English, - nutritional%20information

Record number: 9, Textual support number: 1 CONT

Nutritional information is a collection of nutrients and their values that are present in a food product. The most common nutrients include energy(kilojoules or calories), protein, fat, saturated fat, carbohydrate, sugars, and sodium(a component of salt).  4, record 9, English, - nutritional%20information

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

[...] information [...] concernant la quantité des nutriments[,] glucides, lipides, protéines, vitamines et minéraux [...] présents dans un produit alimentaire.  1, record 9, French, - information%20nutritionnelle

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 DEF

Información sobre la cantidad de nutrientes, carbohidratos, grasas, proteínas, vitaminas y minerales presentes en un producto alimentario.  2, record 9, Spanish, - informaci%C3%B3n%20nutricional

Record number: 9, Textual support number: 1 CONT

La información nutricional de un alimento debe incluir el valor energético y determinados nutrientes como grasas, azúcares y proteínas. [...] Toda la información nutricional debe figurar en el mismo campo visual, por eso lo ideal es publicarla en una tabla en la cual se registran y ordenan todos los datos correspondientes.  1, record 9, Spanish, - informaci%C3%B3n%20nutricional

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Groundnuts are a key commodity in the livelihoods of the rural poor in the semi-arid regions of India, both as a source of food for human and animal consumption, and as a source of income. Those households relying on groundnut as a major source of protein or consuming animals fed on groundnut cake or haulms face potentially severe health risks.  5, record 10, English, - groundnut%20cake

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

La principale activité de Lactara est l'importation en Europe de sous-produits de l'huilerie et en particulier de tourteaux d'arachide, destinés à l'alimentation animale en complément de céréales. Le tourteau d'arachide est riche en protéines (50 %) et ajoute de l'appétence à l'alimentation du bétail.  2, record 10, French, - tourteau%20d%27arachides

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

The use of pea protein in the food industry for the formulation of new food products is very interesting because of its nonallergenic characteristic,... high nutritive value and good functional properties...  1, record 11, English, - pea%20protein

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

[...] le projet commercialisera les premières protéines de canola et les nouveaux isolats de protéines de pois [...] avec une pureté de plus de 90 % et une solubilité de près de 100 % [...] Cette pureté supérieure améliore le profil aromatique des protéines de pois, tandis que la grande solubilité élimine le caractère granuleux des protéines moins solubles.  1, record 11, French, - prot%C3%A9ines%20de%20pois

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

Pea protein concentrate... is produced by mechanically processing and separating de-hulled yellow and green peas. The result is a yellowish fine powder with the characteristic flavour of peas.... The nutritional properties of pea protein concentrate... make it an excellent choice for animal feed, piglet feed, aquafeed and pet food.  1, record 12, English, - pea%20protein%20concentrate

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

Le [...] concentré de protéines de pois [sera transformé] en un substitut de viande à forte teneur en humidité, en protéines végétales texturées, en tempeh, en tofu, en pâtes et en substitut de produits laitiers.  1, record 12, French, - concentr%C3%A9%20de%20prot%C3%A9ines%20de%20pois

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

This is... a review of the studies on the utilization of canola protein in human food, comprising the extraction processes for protein isolates and fractions, the molecular character of the extracted proteins, as well as their food functional properties.  1, record 13, English, - canola%20protein

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

[...] le projet commercialisera les premières protéines de canola et les nouveaux isolats de protéines de pois [...]  1, record 13, French, - prot%C3%A9ines%20de%20canola

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

A [food] formulated to provide additional protein, energy, and other nutrients to aquaculture animals utilizing natural food.  3, record 14, English, - supplemental%20feed

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Aliment formulé pour fournir des protéines et des nutriments additionnels aux animaux d'aquaculture dans le but de compenser les carences dans l'alimentation naturellement présente.  5, record 14, French, - aliment%20compl%C3%A9mentaire

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

Protein analysis is an essential tool for quality control in the food and animal feed industry...  2, record 15, English, - protein%20analysis

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

L'analyse protéique est un outil essentiel pour le contrôle de la qualité dans l'industrie alimentaire et animale [...]  2, record 15, French, - analyse%20prot%C3%A9ique

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Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

The first food provided for young animals.  8, record 16, English, - starter%20feed

Record number: 16, Textual support number: 1 CONT

Young chicks begin eating starter food that is between 18 and 20% protein and should be placed on a commercial diet as quickly as possible.  3, record 16, English, - starter%20feed

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

Un objectif de base lorsqu'on élève des génisses laitières est de leur assurer un bon départ dès la naissance. Ceci est possible en leur donnant une ration hautement digestible, ayant une haute teneur en protéines et en énergie comme le lait entier ou un substitut lacté à haute teneur en matières grasses. Le sevrage se fait aussitôt que possible, avec un aliment de démarrage à texture grossière et au goût agréable.  4, record 16, French, - aliment%20de%20d%C3%A9marrage

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 DEF

Mezcla de materias naturales y productos elaborados que tiene unas características energéticas y proteicas adecuadas para la alimentación de animales jóvenes.  6, record 16, Spanish, - iniciador

Record number: 16, Textual support number: 1 OBS

La edad a partir de la cual se proporciona este alimento varía según la especie y las condiciones del animal. En los cerdos suele ser a partir de la cuarta semana y en los terneros puede entrar a formar parte de su alimentación en las cinco primeras semanas como complemento del alimento líquido a base de leche en polvo.  7, record 16, Spanish, - iniciador

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

Allergenicity assessment is an essential component of the GM [genetically modified] food safety assessment.... The allergenicity assessment of GM food focuses on : 1) whether the original source of the GM food protein is allergenic; 2) whether the GM food protein is similar to known allergens; and 3) whether the GM food protein can remain intact after digestion.  2, record 17, English, - allergenicity%20assessment

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

Pour faire en sorte que l'on adopte une démarche uniforme et transparente pour l'évaluation de l'allergénicité d'un aliment ou d'un ingrédient alimentaire, des méthodes pour la gestion et l'évaluation de l'information scientifique disponible ont été mises au point à l'endroit de la collecte systématique des données, des critères pour l'évaluation de la qualité des preuves, de l'organisation et de la mise en ordre des données et des critères pour l'évaluation de la gravité des réactions cliniques. Ces pratiques favoriseront l'adoption d'une démarche scientifique uniforme pour la modification de la liste canadienne des allergènes alimentaires prioritaires et pour l'application de la réglementation sur l'étiquetage au Canada.  2, record 17, French, - %C3%A9valuation%20de%20l%26rsquo%3Ballerg%C3%A9nicit%C3%A9

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

In general, proteins of animal origin have higher digestibility and a more adequate, better balanced supply of essential amino acids than those from plant sources. Whole egg protein is considered to have the highest biological value of all food proteins... Cereal proteins are often low in lysine and in certain cases they also lack methionine... The nutritional deficits of many plant proteins can be corrected or improved by blending together those which complement each other nutritionally.  3, record 18, English, - plant%20protein

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

La valeur alimentaire des protéines végétales n'est pas aussi grande que celle des protéines animales : elles sont le plus souvent déficitaires en certains acides aminés, et en particulier en lysine et en méthionine, quand on les compare à l'albumine de l'œuf, prise comme référence.  2, record 18, French, - prot%C3%A9ine%20v%C3%A9g%C3%A9tale

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

Water-soluble preparations (liquid, paste, powder or granules) obtained from e.g. brewers’ or bakers’ yeast ...  2, record 19, English, - yeast%20extract

Record number: 19, Textual support number: 1 CONT

Yeast autolysates are concentrates of the soluble components of yeast cells and in Europe are predominantly produced by autolysis. That is to say, that the cell hydrolysis is performed without addition of other enzymes. Yeast autolysates are known under the name of "yeast extracts" and are mainly used in the fermentation industry as substrates and in the food industry as flavour improvers. In Europe, the major raw material for yeast extract is primary grown high protein yeast(strains of Saccharomyces cerevisiae), which is grown on molasses based media. In the United Kingdom and in the United States, yeast extracts are also manufactured from debittered brewers yeasts(strains of saccharomyces cerevisiae or Saccharomyces uvarum). Other raw materials in use are yeasts such as Kluyveromyces fragilis(fermented on whey) or Candida utilis(grown on high carbohydrate waste-products of the timber industry or on ethanol).  3, record 19, English, - yeast%20extract

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 CONT

La culture peut être réalisée sur différents milieux : milieu TYE (tryptone 0,4 p. cent, extrait de levure 0,05 p. cent, CaCl2 0,02 p. cent, MgSO4 0,05 p. cent), milieu d'Anacker et Ordal (tryptone 0,5 p. cent, extrait de levure 0,05 p. cent, acétate de sodium 0,02 p. cent, extrait de viande de bœuf 0,02 p.cent) ou mieux milieu d'Anacker et Ordal enrichi (5 p. cent de sérum de veau, 0,5 p. cent de tryptone, 0,05 p. cent d'extrait de levure, 0,02 p. cent d'acétate de sodium et 0,02 p. cent d'extrait de viande de boeuf). Après 48 à 72 heures d'incubation à une température comprise entre 15 et 17°C, on observe des colonies opaques, brillantes, pigmentées en jaune, non adhérentes à la gélose, lisses, circulaires à contours réguliers, d'odeur désagréable (qualifiée parfois d'odeur de fromage). La bactérie cultive à 5 et à 20°C, parfois à 25°C et jamais à 30°C. Aucune culture n'est obtenue sur milieu trypticase soja ou sur un milieu contenant 1 p. cent de NaCl.  2, record 19, French, - extrait%20de%20levure

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

ADM/Ogilvie has developed specialized products to add nutritional value, functional protein and structural integrity to many foods. Our careful manufacturing process and stringent quality control preserve the original vitality of the wheat gluten proteins and maximize ingredient performance in many food and feed applications.  1, record 20, English, - functional%20protein

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 CONT

De composition identique à la viande de bœuf et de porc, de très haute valeur nutritive et de fonctionnalités reconnues, les protéines Vepro sont destinées à de nombreux produits élaborés.  1, record 20, French, - prot%C3%A9ine%20fonctionnelle

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

Malnutrition represents a global challenge that encompasses three dimensions simultaneously : undernourishment and food insecurity, through insufficient intake of dietary energy and protein; undernutrition or micronutrient deficiencies; and overnutrition, through excess intake of dietary energy, manifest in the number of overweight and obese people. These three dimensions are known as "the triple burden of malnutrition. "  1, record 21, English, - triple%20burden%20of%20malnutrition

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 CONT

L'existence d'un «triple fardeau de la malnutrition», à savoir la concomitance dans un même pays voire au sein d'un même ménage de sous-alimentation, carences nutritionnelles et surconsommation, est aujourd'hui une préoccupation majeure dans les pays en transition.  2, record 21, French, - triple%20fardeau%20de%20la%20malnutrition

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

Furthermore, an assessment framework is required to evaluate newly identified allergenic food entering the food supply to determine if they should also be subject to labelling declarations.  1, record 22, English, - allergenic%20food

Record number: 22, Textual support number: 2 CONT

The protein component of the allergenic food is responsible for causing the reaction.  2, record 22, English, - allergenic%20food

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 DEF

Aliment habituellement inoffensif qui provoque une réaction exagérée du système immunitaire chez le sujet qui le consomme.  4, record 22, French, - aliment%20allerg%C3%A8ne

Record number: 22, Textual support number: 1 CONT

Il n'existe pas de traitement curatif contre les allergies alimentaires. L'unique solution consiste à bannir la consommation des aliments allergènes. [...] Règle générale, tant qu'il n'y a pas ingestion de l'aliment allergène, il est très peu probable qu'il puisse y avoir une réaction allergique grave.  5, record 22, French, - aliment%20allerg%C3%A8ne

Record number: 22, Textual support number: 2 CONT

Un aliment allergénique peut comporter plusieurs allergènes; ainsi a-t-on identifié plus de dix allergènes différents dans le soja.  2, record 22, French, - aliment%20allerg%C3%A8ne

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

Examples include labeling of protein hydrolysates to include the identity of the specific food source from which the protein is derived(FDA, 1996b) and labeling of irradiated finished foods(but not irradiated ingredients) to indicate that the food has been irradiated(FDA, 1988).  1, record 23, English, - finished%20foods

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 CONT

À la suite d'une demande communautaire, la DGCCRF [Direction générale de la concurrence, de la consommation et de la répression des fraude] a mis en place en 1997 un plan de surveillance sur les matières premières nationales et importées d'origine végétale et sur les aliments finis industriels afin de vérifier la présence ou l'absence de contamination par des salmonelles. Ce plan a été poursuivi en 1998. Il convient de noter que la surveillance des contaminations en salmonelles des matières premières d'origine végétale était déjà mise en œuvre depuis 1989.  2, record 23, French, - aliments%20finis

Record number: 23, Textual support number: 2 CONT

En 1990, les usines de fabrication d'aliments ont remplacé le contrôle des aliments finis par l'application de la méthode HACCP [Hazard Analysis Critical Control Point]. Le nombre d'échantillons prélevés par semaine est fonction du type de produit fabriqué. Les points de prélèvements sont définis par rapport au risque de contamination. Une procédure est mise en place en cas de détection d'échantillons positifs. Par rapport à l'ancienne méthode de contrôle, la méthode HACCP a permis de déceler un nombre beaucoup plus élevé d'échantillons positifs de produits.  3, record 23, French, - aliments%20finis

Record number: 23, Textual support number: 1 OBS

Dans l'industrie alimentaire, l'expression «aliment fini» est utilisé le plus souvent au pluriel.  4, record 23, French, - aliments%20finis

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 DEF

A hairy annual Asian legume (Glycine max) widely grown for its oil-rich proteinaceous seeds and for forage and soil improvement.  7, record 24, English, - soy

Record number: 24, Textual support number: 1 OBS

The protein is of high biological value, higher than that of many other vegetable proteins, and is of great value for animal and human food.  8, record 24, English, - soy

Record number: 24, Textual support number: 2 OBS

soy; soya; soja; soybean; soya bean; soja bean: terms extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  9, record 24, English, - soy

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 DEF

Légumineuse ressemblant au haricot, cultivée pour ses graines qui fournissent une huile alimentaire et un tourteau très utilisé en alimentation animale.  3, record 24, French, - soja

Record number: 24, Textual support number: 1 OBS

Les francophones vivant en Amérique du Nord nomment cette légumineuse «soya» alors que ceux de l'Europe l'appellent «soja». Le terme «soya» est inspiré de l'anglais «soy», lui-même emprunté au japonais, tandis que le terme «soja» vient de l'allemand.  4, record 24, French, - soja

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 CONT

For a number of reasons, animal protein food(meat, fish, eggs, cheese, and milk) are considered to add to the toxic load already present in the body.  2, record 25, English, - animal%20protein%20food

Record number: 25, Textual support number: 2 CONT

Sulfur exists in every cell of our body and is found in animal protein food such as fish, meat, milk and also in fruit and vegetables.  3, record 25, English, - animal%20protein%20food

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 CONT

Pour une bonne utilisation des protéines végétales des croustillants, on conseille de les associer à un aliment riche en protéines animales comme le fromage, le lait, le jambon, la volaille.  2, record 25, French, - aliment%20riche%20en%20prot%C3%A9ines%20animales

Record number: 25, Textual support number: 1 OBS

aliment riche en protéines animales : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  3, record 25, French, - aliment%20riche%20en%20prot%C3%A9ines%20animales

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 CONT

The best treatment for food allergy is complete avoidance of the allergenic food. This means that alternative foods must be found to provide the missing nutrients. Identifying alternative foods is especially crucial in the case of young children because they are in a phase of rapid growth and development. Soy-based infant formulas have been used since 1929 to feed infants with cow's milk protein allergies. Today's soy formulas are equivalent to cow's milk formulas in digestibility, nutrition profile, and acceptability.  2, record 26, English, - alternative%20food

Record number: 26, Textual support number: 2 CONT

If children’s preferences are the issue, you can start by looking for alternative foods that can help meet the child’s nutrient needs.  3, record 26, English, - alternative%20food

Record number: 26, Textual support number: 1 OBS

Term usually used in the plural.  4, record 26, English, - alternative%20food

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 CONT

L'approvisionnement en riz, le revenu individuel et les disponibilités et le prix des denrées de remplacement sont les principaux déterminants de la diversité dans les régimes alimentaires asiatiques, y compris la qualité du riz consommé.  2, record 26, French, - denr%C3%A9e%20de%20remplacement

Record number: 26, Textual support number: 1 OBS

denrée de remplacement : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  3, record 26, French, - denr%C3%A9e%20de%20remplacement

Record number: 26, Textual support number: 2 OBS

Terme habituellement utilisé au pluriel.  3, record 26, French, - denr%C3%A9e%20de%20remplacement

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 CONT

"Grain-fed, ""Vegetable grain-fed" : These claims are considered synonymous and are acceptable on food products derived from animals which were fed a grain diet, where the macro feed ingredients, added as sources of energy and protein, are made up solely of grains and grain by-products with no ingredients of animal origin.  1, record 27, English, - grain%2Dfed

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 CONT

[...] au Canada, les allégations «nourri aux grains» ou «nourri aux grains végétaux» divulguée sur les étiquettes sont soumises à une réglementation sévère. Ces allégations indiquent donc que la volaille a été nourrie de grains et de sous-produits de grains, ne contenant alors aucun ingrédient d'origine animale.  4, record 27, French, - nourri%20aux%20grains

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 CONT

Phosphated meat products as ingredients... When a meat product containing phosphate salts and/or water is used as an ingredient in the preparation of another food, the common name of this second generation meat product(the resulting product) does not have to reflect the fact that phosphate salts and/or water have been incorporated into the meat ingredient, nor does it require the declaration of percent(%) meat protein in the common name.  1, record 28, English, - phosphated%20meat%20product

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 CONT

Produits de viande additionnés de sels de phosphate utilisés comme ingrédients dans d'autres aliments [...]  1, record 28, French, - produit%20de%20viande%20additionn%C3%A9%20de%20sels%20de%20phosphate

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 DEF

A food that is a source of protein and that is [used] for [increasing the volume of] meat products...  2, record 29, English, - meat%20product%20extender

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 DEF

[...] aliment qui est source de protéines et qui est présenté comme devant servir à augmenter le volume des produits de viande [...]  2, record 29, French, - allongeur%20de%20produit%20de%20viande

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 DEF

A food that is a source of protein and that is [used] for [increasing the volume of] poultry products...  1, record 30, English, - poultry%20product%20extender

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 DEF

[...] aliment qui est source de protéines et qui est présenté comme devant servir à augmenter le volume des produits de volaille [...]  1, record 30, French, - allongeur%20de%20produit%20de%20volaille

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 CONT

Almond butter is made by crushing and smoothing almonds into a paste. Almonds are a highly nutritious food. By eating almonds or almond butter, you get vitamin E, potassium, magnesium, iron, calcium and phosphorus. Almonds are a good fiber source and also contain protein.  1, record 31, English, - almond%20butter

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 CONT

Les utilisations du beurre d'amandes sont aussi variées que celles du beurre d'arachides. Il peut être utilisé comme tartinade, mélangé aux sauces et aux sauces à salades, consommé tel quel ou incorporé aux recettes de biscuits et de desserts.  1, record 31, French, - beurre%20d%27amandes

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 DEF

In respect of a food, the amount of energy made available to a person's body when the chemical constituents of the food, including protein, fat, carbohydrate and alcohol, are metabolized following ingestion of the food by the person.  1, record 32, English, - energy%20value

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 DEF

Dans le cas d'un aliment, [...] quantité d'énergie que peut recevoir une personne lorsqu'elle ingère l'aliment et que les constituants chimiques de cet aliment, dont les protéines, les matières grasses, les glucides et l'alcool, sont métabolisés.  1, record 32, French, - valeur%20%C3%A9nerg%C3%A9tique

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 CONT

In conducting dietary exposure assessments for foods with no history of safe use, the primary issues to be addressed as part of the safety assessment are : the likely role of the food in the diet(e. g. a significant protein source, a condiment, etc.), the contribution of significant nutrients and endogenous anti-nutrients and toxins to the diet, and the potential for the introduction of novel substances to the food supply.  1, record 33, English, - dietary%20exposure%20assessment

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 CONT

Les éléments principaux devant être examinés dans le contexte de l'évaluation de l'innocuité lors de l'évaluation de l'exposition alimentaire pour des aliments sans antécédents d'utilisation sûre sont : le rôle de l'aliment dans le régime (p. ex. source importante de protéines, condiment), l'intervention probable de nutriments significatifs et de facteurs antinutritionels endogènes et de toxines dans le régime alimentaire, et la possibilité d'introduction de substances nouvelles dans l'approvisionnement alimentaire.  1, record 33, French, - %C3%A9valuation%20de%20l%27exposition%20alimentaire

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 CONT

Canola meal has always been recognised as having the potential to be an alternative protein source for human consumption... The most recent reviews on the subject have concluded that the presence of antinutritional factors such as glucosinolates, phytic acid, and phenolics, including sinapine and tannins remains a major drawback to their utilisation for food manufacture...  3, record 34, English, - antinutritional

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 DEF

Impropre à la nutrition.  1, record 34, French, - antinutritionnel

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 DEF

Pathological conditions arising from inadequate quantity of food which is nutritionally deficient as it usually lacks protein.(From source a).  4, record 35, English, - protein%2Dcalorie%20malnutrition

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 DEF

État pathologique résultant d'un déficit simultané de protéines et de calories ainsi que de carences vitaminiques.  3, record 35, French, - malnutrition%20prot%C3%A9ino%2Dcalorique

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 OBS

FDA [Food and Drug Administration] Advisory Committee Recommends First Pneumococcal Conjugate Vaccine For Children.... Pneumococcal 7-valent Conjugate Vaccine(Diphtheria CRM197 Protein) will be marketed as Prevenar(by Wyeth Lederle Vaccines, a unit of Wyeth-Ayerst Laboratories...  1, record 36, English, - Prevenar

Record number: 36, Textual support number: 2 OBS

Prevenar: A trademark of Wyeth-Ayerst Laboratories.  2, record 36, English, - Prevenar

Record 36,  Textual support,  French

Record number: 36, Textual support number: 1 OBS

[Le] vaccin pneumococcique polysaccharidique conjugué à 7 valences [correspond] au Prevenar) [...]  1, record 36, French, - Prevnar

Record number: 36, Textual support number: 2 OBS

Prevnar : Marque de commerce de la société Wyeth-Ayerst Laboratories.  2, record 36, French, - Prevnar

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 CONT

Soy protein isolate can be added to meat-and grain-based food products.  2, record 37, English, - soya%20protein%20isolate

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 CONT

Isolat de protéines de graines de soja (ou Isolat de protéines de soja) est le produit séché, obtenu par élimination de la plupart des constituants non protéiques de graines de soja choisies, saines, propres et décortiquées. Le produit doit contenir au moins 90 pour cent de protéines brutes. L'étiquette doit porter la garantie d'un minimum de protéines brutes, d'un maximum de cendres et d'une teneur maximale en humidité.  1, record 37, French, - isolat%20de%20prot%C3%A9ines%20de%20soja

Record 37,  Textual support,  Spanish

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 CONT

so-called marine beef-like fish flesh obtained by removing lipids and water from fish flesh to finish into a granular dried product. A developed food material which is superior to FPC [fish protein concentrate], which is compatible with water and which provides meat-like mouthfeel is marine beef. A process for producing marine beef comprises raw fish deboning, preparation and kneading, chopping, alcohol immersion and drying steps. The marine beef products are powders having a moisture content of about 8% or below. When this marine beef is used in combination with fishes and shellfishes, it absorbs the moisture of the fishes and shellfishes and thus the moisture content of the surimi paste is suitably adjusted.  1, record 38, English, - marine%20beef

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 CONT

Description d'une méthode de préparation de poudre de chair de poisson pouvant servir de matériel de référence (conservation des propriétés dans des conditions d'entreposage ordinaires) pour l'identification des espèces, par électrophorèse des protéines acides.  1, record 38, French, - poudre%20de%20chair%20de%20poisson

Record 38,  Textual support,  Spanish

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 CONT

The term allergy... refers to a reaction by immune system induced by an allergen in the food, also known as trophallergen, most frequently a protein.  2, record 39, English, - trophallergen

Record number: 39, Textual support number: 1 OBS

A trophallergen is generally a protein or an amino-acid sequence.  3, record 39, English, - trophallergen

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 DEF

Substance alimentaire capable de déclencher une réaction immunitaire chez une personnes allergique qui en [...].  3, record 39, French, - trophallerg%C3%A8ne

Record number: 39, Textual support number: 1 CONT

L'allergie alimentaire « vraie » correspond à des manifestations cliniques apparaissant après l'ingestion d'un allergène alimentaire (appelé aussi trophallergène).  4, record 39, French, - trophallerg%C3%A8ne

Record 39,  Textual support,  Spanish

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 CONT

Textured soy protein, often called TSP or TVP(textured vegetable protein), is made from soy flour that is compressed until the protein fibers change in structure. It is used as a nutritious extender in a variety of food products. It is available to home cooks and is sold as a dried, granular product. When it is rehydrated with boiling water, TSP has a texture similar to ground beef. TSP is also available in chunk-sized pieces that take on the consistency of stew meat when rehydrated.  3, record 40, English, - soy%20protein

Record 40,  Textual support,  French

Record 40,  Textual support,  Spanish

Record number: 40, Textual support number: 1 CONT

Además de su conveniencia económica [...] y el alto valor nutricional de la proteína de soya, debe destacarse que ésta tiene [...] propiedades que le permiten sustituir a otros ingredientes proteínicos como la carne y el pescado [...]  1, record 40, Spanish, - prote%C3%ADna%20de%20soya

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 DEF

The product of the protein efficiency ratio(q. v.) of the protein of a food, multiplied by the grams of protein in a "reasonable daily intake. "  2, record 41, English, - protein%20rating

Record 41,  Textual support,  French

Record number: 41, Textual support number: 1 CONT

Le calcul de la cote protéique d'un aliment est fondé sur la teneur en protéines dans une ration quotidienne normale de cet aliment [...] On calcule la cote protéique en multipliant la quantité de protéines présentes dans la ration quotidienne normale de l'aliment par la qualité des protéines, soit le coefficient d'efficacité protéique (CEP) de l'aliment. Cote protéique = Teneur en protéines par ration quotidienne normale x Coefficient d'efficacité protéique (CEP).  2, record 41, French, - cote%20prot%C3%A9ique

Record 41,  Textual support,  Spanish

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 DEF

The weight gain of a test subject divided by its intake of a particular food protein during the test period.  2, record 42, English, - protein%20efficiency%20ratio

Record 42,  Textual support,  French

Record number: 42, Textual support number: 1 OBS

Par exemple des aliments des animaux.  2, record 42, French, - coefficient%20d%27efficacit%C3%A9%20prot%C3%A9ique

Record 42,  Textual support,  Spanish

Record number: 42, Textual support number: 1 DEF

Relación entre la ganancia de peso y la proteína suministrada.  1, record 42, Spanish, - tasa%20de%20eficiencia%20proteica

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 CONT

Fish protein is used less in food applications than dietary supplements, and is primarily used for the highly bioavailable protein fractions which aid gastrointestinal and immune health.  1, record 43, English, - fish%20protein

Record 43,  Textual support,  French

Record number: 43, Textual support number: 1 CONT

Un test de compression pour la mesure de l'aptitude à la gélification des protéines de poisson.  1, record 43, French, - prot%C3%A9ine%20de%20poisson

Record 43,  Textual support,  Spanish

Record number: 43, Textual support number: 1 CONT

Concentrado de proteína de pescado [...] Este producto se prepara por extracción con disolventes del aceite o la harina de pescado, con lo cual se elimina el gusto a pescado. Se fabrica principalmente para el consumo humano [...] En general, la proteína menos digestible soluble en agua se extrae, lo que hace que el concentrado sea más digestible que la harina de pescado corriente.  1, record 43, Spanish, - prote%C3%ADna%20de%20pescado

Record 44,  Textual support,  English

Record number: 44, Textual support number: 1 CONT

Cream substitute food ingredient is prepared by a process in which a coagulable protein is desaturated around a nucleating agent to form substantially nonaggregated, spheroidally shaped, macrocolloidal particles.  2, record 44, English, - cream%20substitute

Record 44,  Textual support,  French

Record number: 44, Textual support number: 1 OBS

Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.  2, record 44, French, - succ%C3%A9dan%C3%A9%20de%20cr%C3%A8me

Record 44,  Textual support,  Spanish

Record 45,  Textual support,  English

Record number: 45, Textual support number: 1 DEF

That portion of the crude protein of an ingredient or food that can be digested, absorbed and utilized for growth and maintenance.  2, record 45, English, - digestible%20protein

Record number: 45, Textual support number: 1 OBS

Term used at the Canadian Grain Commission.  3, record 45, English, - digestible%20protein

Record 45,  Textual support,  French

Record number: 45, Textual support number: 1 DEF

Partie des protéines brutes d'un ingrédient ou d'un aliment qui peuvent être digérées, assimilées et métabolisées.  2, record 45, French, - prot%C3%A9ine%20digestible

Record number: 45, Textual support number: 1 OBS

Terme en usage à la Commission canadienne des grains.  3, record 45, French, - prot%C3%A9ine%20digestible

Record 45,  Textual support,  Spanish

Record 46,  Textual support,  English

Record number: 46, Textual support number: 1 CONT

Food allergies are usually due to the protein component of the offending food. For some reason some of the food protein is absorbed from the intestine intact, instead of being digested as most proteins are. Once the intact protein is in the blood stream, it is recognised as a foreign protein to the body...  2, record 46, English, - foreign%20protein

Record 46,  Textual support,  French

Record number: 46, Textual support number: 1 DEF

Protéine d'un autre organisme vivant que celui dans lequel elle prend place.  2, record 46, French, - prot%C3%A9ine%20%C3%A9trang%C3%A8re

Record 46,  Textual support,  Spanish

Record 47,  Textual support,  English

Record number: 47, Textual support number: 1 CONT

Energy yielding nutrients : Energy in food is measured as kilocalories, Food contains a mixture of energy yielding compounds : carbohydrates..., protein..., fat..., alcohol...  2, record 47, English, - energy%20yielding%20nutrient

Record 47,  Textual support,  French

Record number: 47, Textual support number: 1 OBS

nutriment : Substance alimentaire assimilée par notre corps et utilisée comme élément de construction et/ou comme source d'énergie. Les nutriments sont : les protéines, les lipides, les glucides, les minéraux, les oligo-éléments, les vitamines et l'eau.  1, record 47, French, - nutriment%20%C3%A9nerg%C3%A9tique

Record 47,  Textual support,  Spanish

Record 48,  Textual support,  English

Record number: 48, Textual support number: 1 CONT

Malt syrup is yeast food, and it gives products a pleasant taste, color and aroma. There are two types, enzyme-active(diastatic) and enzyme-inactive(nondiastatic). Triticale malts are said to have higher diastatic power then other cereal malts, and their average soluble protein content is nearly twice that of other malts.  1, record 48, English, - malt%20syrup

Record number: 48, Textual support number: 1 OBS

The grains used to make "malt syrup" are usually barley, but it could also be made from wheat or rice.  2, record 48, English, - malt%20syrup

Record 48,  Textual support,  French

Record number: 48, Textual support number: 1 CONT

Les sucres ajoutés sont définis comme étant «les sucres et sirops ajoutés aux aliments pendant le traitement ou la préparation» et comprennent «le sucre blanc, la cassonade, le sucre brut, le sirop de maïs, les solides de sirop de maïs, le sirop de maïs à teneur élevée en fructose, le sirop de malt [...]  2, record 48, French, - sirop%20de%20malt

Record number: 48, Textual support number: 1 OBS

Le «sirop de malt» est habituellement fabriquer à partir de l'orge, mais on peut trouver des sirops de malt de riz ou de blé  3, record 48, French, - sirop%20de%20malt

Record 48,  Textual support,  Spanish

Record 49,  Textual support,  English

Record number: 49, Textual support number: 1 CONT

On June 5, 1997, the Food & Drug Administration(FDA) published a final rule prohibiting the use of mammalian protein(i. e. animal protein products such as meat and bone meal) in feeds for ruminant animals... The intent of the rule is to help ensure that bovine spongiform encephalopathy(BSE) or "mad cow disease" does not become established in the United States and spread through the feed supply to other animals.  2, record 49, English, - mammalian%20protein

Record 49,  Textual support,  French

Record 49,  Textual support,  Spanish

Record 50,  Textual support,  English

Record number: 50, Textual support number: 1 CONT

FDA [Food and Drug Administration] approves Palifermin, a modified version of a naturally occurring human protein called keratinocyte growth factor(KGF) that is manufactured in a laboratory.  1, record 50, English, - keratinocyte%20growth%20factor

Record 50,  Textual support,  French

Record 50,  Textual support,  Spanish

Record 51,  Textual support,  English

Record number: 51, Textual support number: 1 DEF

Any vegetarian food product designed to imitate the flavour and texture of processed meat. It also refers to meats produced by mincing a low quality protein to form an imitation of a higher quality protein.  1, record 51, English, - imitation%20meat

Record number: 51, Textual support number: 1 OBS

The terms synthetic meat and artificial meat are ambiguous, as they may refer to either imitation meat, or laboratory-grown meat.  1, record 51, English, - imitation%20meat

Record 51,  Textual support,  French

Record 51,  Textual support,  Spanish

Record 52,  Textual support,  English

Record number: 52, Textual support number: 1 CONT

Reference amounts of energy, fat, saturated fat, carbohydrate, fibre, sodium, potassium and cholesterol, as well as protein, vitamins, and minerals, introduced for food labelling in the USA in 1994. The nutrient content of a food must be declared as a percentage of the daily value provided by a standard serving.  1, record 52, English, - daily%20value

Record 52,  Textual support,  French

Record number: 52, Textual support number: 1 CONT

Le pourcentage de la valeur quotidienne est établi en fonction d'un régime de 2 000 calories par jour. Votre régime peut compter plus ou moins de calories selon vos besoins.  2, record 52, French, - valeur%20quotidienne

Record 52,  Textual support,  Spanish

Record 53,  Textual support,  English

Record number: 53, Textual support number: 1 DEF

The approximate amount of protein in foods calculated from the determined nitrogen content by multiplying by a factor(as 6. 25 for many foods and 5. 7 for wheat) derived from the average percentage of nitrogen in the food proteins, an appreciable error thus resulting if the nitrogen is derived from nonprotein material or from a protein of unusual composition.  3, record 53, English, - crude%20protein