TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

A thin layer that is deposited on the surface of a food and is co-consumed.  3, record 1, English, - edible%20coating

Record number: 1, Textual support number: 1 OBS

This layer is not self-supporting. Traditionally it is used to improve handling properties(M&M's melt in your mouth, not in your hand) or to prevent moisture loss... It can also be used as an adhesive to seasonings on snack foods..., as a glaze on baked goods... and to increase shelf life and reduce the need of packaging material. The shelf life is extended, because the film acts as a barrier to moisture and/or oil and/or vapor transmission. An edible coating has to have good eating properties : acceptable color, odor, taste, flavor and texture or be undetectable. An other requirement is that it must adhere to the food, but(in most cases) does not stick to packaging material.  3, record 1, English, - edible%20coating

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Film protecteur déposé sur la surface d'un aliment et qui est consommé au même moment que ce dernier.  2, record 1, French, - enrobage%20comestible

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, 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 2, English, - intermediate%20moisture%20food

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

A standard on-line food industry technique to monitor a range of food constituents. NIR [near infrared] instruments have been used for more than 20 years to determine protein content of grains. Current on-line applications in the food processing area include the quantitative determination of moisture, fat, oil, sugars, and protein in products such as coffee, orange juice, milk powder, breakfast cereals, soft drinks, snack foods, process cheese, and flour... The instruments have an infrared light source which is collimated and filtered into specific wavelengths... it measures the absorbance of the analyte rather than the analyte itself. Thus all NIR an analysers have to be calibrated for each sample type using a primary test method...  1, record 3, English, - near%20infrared%20spectroscopy%20analyser

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

Instrument qui analyse le spectre de réflexion. On récupère un spectre de réflexion présentant plus ou moins d'énergie à chaque longueur d'onde [...].  2, record 3, French, - analyseur%20de%20la%20spectroscopie%20%C3%A0%20rayonnement%20infrarouge

Record 3,  Textual support,  Spanish