TERMIUM Plus®

From: Translation Bureau

On social media

Consult the Government of Canada’s terminology data bank.

FOOD SUBSTITUTE [5 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2008-03-27

English

Subject field(s)
  • Cheese and Dairy Products
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.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.

Spanish

Campo(s) temático(s)
  • Productos lácteos
Save record 1

Record 2 2007-12-12

English

Subject field(s)
  • Dietetics
DEF

Of similar nutritive value in terms of quantity and quality of protein and in terms of kinds, quantity and bioavailability of essential nutrients.

CONT

Nutritional equivalence is achieved when an essential nutrient is added to a product that is designed to resemble a common food in appearance, texture, flavour and odour in amounts such that the substitute product has a similar nutritive value, in terms of the amount and bioavailability of the added essential nutrient.

French

Domaine(s)
  • Diététique
DEF

Valeur nutritive comparable, qu'il s'agisse de la quantité et de la qualité des protéines ou du type, de la quantité et de la bio-assimilabilité des éléments nutritifs essentiels.

Spanish

Campo(s) temático(s)
  • Dietética
Save record 2

Record 3 2007-03-11

English

Subject field(s)
  • Packaging
  • Food Industries
CONT

Antimicrobial food packaging is directed toward reduction of surface contamination on processed, prepared foods such as sliced meats and hot dogs. The use of such packaging materials is not meant to be a substitute for good sanitation practices but should enhance the safety of food as an additional hurdle for the growth of pathogenic and/or spoilage microorganisms.

French

Domaine(s)
  • Emballages
  • Industrie de l'alimentation
CONT

Kodak, célèbre fabricant de films photographiques, utilise la nanotechnologie dans la conception d'un emballage alimentaire antimicrobien qui sera lancé en 2005. Kodak développe aussi un autre emballage actif qui absorbe l'oxygène, ce qui préserve la fraîcheur des aliments.

Spanish

Save record 3

Record 4 - external organization data 2003-11-18

English

Subject field(s)
  • Chemistry
  • Nuclear Science and Technology
  • Compartment - Canadian Nuclear Safety Commission
DEF

A radioisotope recovered from the waste of nuclear reactors. Used in sterilizing food and as a substitute for radium.

French

Domaine(s)
  • Chimie
  • Sciences et techniques nucléaires
  • Tiroir - Commission canadienne de sûreté nucléaire
DEF

Radioélément de période 30 ans, émetteur de particules bêta négatives, extrait des produits de fission des réacteurs nucléaires.

OBS

Il est utilisé en gammagraphie, téléthérapie et pour l'irradiation des aliments.

CONT

Le césium 137 et son produit de désintégration le baryum 137 émettent un rayonnement y [gamma] d'énergie élevée : 5 ans après la sortie du réacteur il représente près de la totalité du rayonnement y [gamma] des produits de fission.

CONT

[...] le problème majeur, de loin, des accidents nucléaires c'est, par son étendue et sa durée, la dispersion du Césium 137 (Ébullition : 450 °C. Période : 30 ans). il faut l'empêcher de sortir à tout prix.

Spanish

Campo(s) temático(s)
  • Química
  • Ciencia y tecnología nucleares
  • Compartimiento - Comisión Canadiense de Seguridad Nuclear
DEF

Cesio radiactivo de número de masa 137. Vida media, 33 años. Emite radiación beta.

Save record 4

Record 5 1990-03-23

English

Subject field(s)
  • Chemical Elements and Compounds
  • Food Additives
DEF

A reduced-calorie bulking agent developed by Pfizer, Inc., and approved for use in foods by the FDA in June 1981. The FDA says it is not a substitute for saccharin nor a general sweetener but that it can replace sucrose as a bulking agent in frozen desserts, cakes, and candies, and reduce calories in some products as much as 50 percent. According to Pfizer, it is a one-calorie-per-gram bulking agent capable of replacing higher calorie-four to nine calories-per-gram-ingredients such as sucrose, carbohydrates, and fats in many food products.

French

Domaine(s)
  • Éléments et composés chimiques
  • Additifs alimentaires
OBS

Renseignement communiqué par un chimiste à la Division des produits chimiques de Pfizer Canada.

Spanish

Save record 5

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2026
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

GCtranslate (available on the Government of Canada network only)

Use this artificial intelligence prototype to translate Government of Canada content up to and including Protected B. Available to employees of selected departments and agencies only.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: