TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

An unfiltered, sour wheat beer of German origin, often brewed with coriander and salt.  2, record 1, English, - gose

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Bière de blé d'origine allemande dont la recette inclut généralement de la coriandre et du sel.  2, record 1, French, - gose

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Crushed malt is the traditional ingredient for ale and beer. Any grain can be malted-wheat, barley, oats, millet and rye.  2, record 2, English, - crushed%20malt

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Le malt broyé est mélangé à l'eau de brassage à 50 °C dans une cuve matière pour hydrolyser et solubiliser les matières azotées du malt : c'est l'empâtage.  3, record 2, French, - malt%20broy%C3%A9

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A beer brewed from wheat, often flavored with fruit.  3, record 3, English, - white%20beer

Record number: 3, Textual support number: 1 CONT

In several brewing regions in Europe, the term ’white’ was traditionally used to describe beers made to be consumed immediately, without a significant period of maturation; today the term is used to describe white beers generally.  4, record 3, English, - white%20beer

Record number: 3, Textual support number: 1 OBS

From German Weizenbier or, from Flemish witbier.  3, record 3, English, - white%20beer

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Très pâles, d'où leur nom, ces bières sont faites avec une proportion importante de blé.  1, record 3, French, - bi%C3%A8re%20blanche

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

[A] mycotoxin produced by fungi of the Fusarium genus, i. e. Fusarium culmorum and Fusarium graminearum, which are abundant in various cereal crops(wheat, maize, barley, oats, and rye) and processed grains(malt, beer and bread).  4, record 4, English, - deoxynivalenol

Record number: 4, Textual support number: 1 CONT

This mycotoxin occurs predominantly in grains such as wheat, barley, oats, rye, and maize, and less often in rice, sorghum, and triticale. The occurrence of deoxynivalenol is associated primarily with Fusarium graminearum (Gibberella zeae) and F. culmorum, both of which are important plant pathogens which cause Fusarium head blight in wheat and Gibberella ear rot in maize.  5, record 4, English, - deoxynivalenol

Record number: 4, Textual support number: 2 CONT

The presence of DON in fusarium affected grain can cause livestock feeding problems. Different livestock species respond differently to DON.  6, record 4, English, - deoxynivalenol

Record number: 4, Textual support number: 1 OBS

deoxynivalenol: Term used at the Canadian Grain Commission in the field of cereal terminology.  7, record 4, English, - deoxynivalenol

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

La mycotoxine la plus fréquemment produite par les champignons du genre Fusarium est le désoxynivalénol (DON), également appelé vomitoxine.  4, record 4, French, - d%C3%A9soxynival%C3%A9nol

Record number: 4, Textual support number: 2 CONT

La présence de vomitoxine dans le grain fusarié peut entraîner des problèmes dans l'alimentation du bétail. Chaque espèce réagit différemment à la toxine.  5, record 4, French, - d%C3%A9soxynival%C3%A9nol

Record number: 4, Textual support number: 1 OBS

Termes et acronyme en usage à la Commission canadienne des grains dans le domaine céréalier.  6, record 4, French, - d%C3%A9soxynival%C3%A9nol

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

A major recent development has been the combination of three microbially produced enzymes - alpha-amylase, glucamylase and glucose isomerase - to obtain a high-fructose sweetening agent from cornstarch.  3, record 5, English, - glucoamylase

Record number: 5, Textual support number: 2 CONT

Glucoamylase... [is obtained from] Aspergillus niger var; Aspergilus orizae var; Rhizopus orizae var; [it is used in] ale; beer; light beer; malt liquor;... bread; flour; whole wheat flour; chocolate syrups; distillers’ mash...  1, record 5, English, - glucoamylase

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Un développement récent et important est la combinaison de trois enzymes d'origine microbienne - l'alpha-amylase, la glucoamylase et la glucose isomérase - pour obtenir un composé édulcorant à haute teneur en fructose à partir d'amidon de maïs.  1, record 5, French, - glucoamylase

Record 5,  Textual support,  Spanish