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GREEN PEAS [6 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2021-11-22

English

Subject field(s)
  • Fruits and Vegetables (Types and Processing - Food Ind.)
  • Dietetics
  • Animal Feed (Agric.)
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.

French

Domaine(s)
  • Fruits et légumes (Types et traitement - Alimentation)
  • Diététique
  • Alimentation des animaux (Agric.)
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.

Spanish

Save record 1

Record 2 2011-06-08

English

Subject field(s)
  • Botany
  • Vegetable Crop Production
  • Food Preservation and Canning
CONT

Green Peas. Preparation-Harvest when pods are filled with young, tender peas that have not become starchy. Wash and shell; water blanch 1 1/2 minutes, cool and drain. Package, leaving 1/2-inch headspace. Seal and freeze.

French

Domaine(s)
  • Botanique
  • Production légumière
  • Conservation des aliments et conserverie
CONT

Les petits pois sont des graines contenues dans une cosse. La cosse est le fruit d'une plante grimpante à fleurs blanches. La cosse peut contenir quatre à dix graines. Les petits pois viennent juste après le maïs dans le processus de mise en conserve. Un faible pourcentage est mangé frais, la majorité est en conserve et le reste est surgelé.

Spanish

Campo(s) temático(s)
  • Botánica
  • Producción hortícola
  • Conservación de los alimentos y elaboración de conservas
CONT

Los guisantes, arvejas o chícharos son los frutos de una planta del mismo nombre, (Pisum sativum) de la familia de las papilionáceas [en forma de] vainas de hasta 10 cm de longitud de color verde. [...] las semillas (guisantes) en número de 4 a 10 y pueden ser lisas o rugosas, dependiendo de la variedad. [...] los guisantes producidos en el mundo en la actualidad se destinan a la fabricación de piensos para animales y solamente una pequeña proporción está destinada al consumo humano.

Save record 2

Record 3 2010-10-06

English

Subject field(s)
  • Provincial Government Bodies and Committees (Canadian)
  • Vegetable Crop Production
OBS

The Ontario Processing Vegetable Growers(OPVG) is a non-profit organization of producers of tomatoes, green peas, sweet corn, green and wax beans, cucumbers, beets, cabbage, carrots, cauliflower, lima beans, peppers, pumpkin and squash for the canning, freezing and pickling industry.

French

Domaine(s)
  • Organismes et comités de gouvernements provinciaux canadiens
  • Production légumière

Spanish

Save record 3

Record 4 2009-01-26

English

Subject field(s)
  • Food Industries
CONT

Color can dramatically influence the flavor perception of food. Food technologists often use various colored lights in their tasting sessions to mask the color of the foods being taste-paneled so tasters will make their acceptability judgments based on flavor rather than color. One study dramatically illustrates the influence of color on food acceptability... In this study, panelists were offered a dinner of steak, peas and french fries abnormally colored but served under color-masked conditions. Panelists enjoyed the meals until normal lights were switched on. The appearance of blue steak, red peas and green french fries was so overwhelmingly objectionable to some of the panelists that they became ill.

OBS

food acceptability: term extracted from the Glossaire de l’agriculture anglais/français and reproduced with the authorization of the OECD.

Key term(s)
  • acceptability of food

French

Domaine(s)
  • Industrie de l'alimentation
CONT

Les travaux ont pour but d'identifier les caractéristiques sensorielles qui sont déterminantes pour l'acceptabilité des aliments par les consommateurs, mais également de déterminer comment la perception globale du produit et les choix sont influencés par les caractéristiques extrinsèques que sont par exemple, la marque, l'indication d'origine, ou les allégations nutritionnelles.

CONT

Différencier les facteurs qui influencent l'acceptabilité des aliments sur les plans : visuel; gustatif; olfactif; auditif; kinesthésique.

Spanish

Campo(s) temático(s)
  • Industria alimentaria
CONT

Las propiedades funcionales, junto con las nutricionales y sensoriales condicionan la aceptabilidad de un alimento por parte del consumidor por lo que deben estar constantemente presentes en el diseño de nuevos alimentos.

Save record 4

Record 5 2004-03-16

English

Subject field(s)
  • Milling and Cereal Industries
  • Agricultural Economics
CONT

Bleached applies to green peas only. Bleached is not a grading factor in Vienna peas. Green peas are considered bleached if one-eighth or more of the surface of the cotyledon is bleached to a yellowish colour which is in marked contrast to its natural colour.

OBS

Term(s) used at the Canadian Grain Commission in the field of cereal terminology.

French

Domaine(s)
  • Minoterie et céréales
  • Économie agricole
OBS

Terme(s) en usage à la Commission canadienne des grains dans le domaine céréalier.

Spanish

Campo(s) temático(s)
  • Molinería y cereales
  • Economía agrícola
CONT

[...] porcentaje de granos de coloración diferente o decolorados: 1,5 % máximo (guisantes amarillos), 15 % máximo (guisantes verdes), [...]

Save record 5

Record 6 1981-11-12

English

Subject field(s)
  • Vegetable Crop Production
OBS

Harvesting technique to retain green colour in green seeded field peas. The green colour in dry peas can be retained through desication followed by timely harvest.

French

Domaine(s)
  • Production légumière
OBS

Renseignement fourni par M. Houde, réviseur à la Section de l'Agriculture, Bureau des Traductions.

Spanish

Save record 6

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