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Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2011-11-09

English

Subject field(s)
  • Grain Growing
  • Food Industries
CONT

The consistency of "sticky" rice is determined by two kinds of starch in the kernels, amylose and amylopectin. The more amylopectin, the stickier the texture. Glutinous rice is easily distinguished from other varieties by its milky colour. Most widely consumed where it is grown - mainly in dry areas of northern Thailand, Laos and Cambodia - it is often used as an ingredient in sweet dishes and snacks, and for brewing beer.

OBS

Despite its name [glutinous rice], this rice, widely used in Chinese cooking, is completely gluten-free. When boiled it becomes sweet and sticky and is thus used mainly in baking and confectionery, and also for making beer.(There are two varieties, black and white).

French

Domaine(s)
  • Culture des céréales
  • Industrie de l'alimentation
DEF

Variété de riz à saveur douce et à l'aspect onctueux et collant utilisé dans la préparation des machis (galettes confectionnées avec du riz).

OBS

Le riz gluant se distingue facilement des autres variétés par sa couleur laiteuse.

Spanish

Campo(s) temático(s)
  • Cultivo de cereales
  • Industria alimentaria
CONT

El arroz glutinoso (Oryza sativa var. glutinosa o Oryza glutinosa; también denominado arroz pegajoso y arroz dulce) es un tipo de arroz de grano corto que se vuelve pegajoso cuando se cocina. Se denomina glutinoso (del latín glūtinōsus) por lo pegajoso que es y no porque contenga gluten. No debe confundirse con otros arroces asiáticos que poseen este efecto pegajoso, el arroz glutinoso es más pegajoso que estos arroces.

Save record 1

Record 2 2011-03-23

English

Subject field(s)
  • Chemical Elements and Compounds
  • Biochemistry
  • Food Additives
Universal entry(ies)
E
symbol
Glu
symbol
C5H9NO4
formula, see observation
HOCO-(CH2)2-CHNH2-COOH
formula, see observation
56-86-0
CAS number
DEF

A chemical compound having the formula C5H9NO4 or HOCO-(CH2) 2-CHNH2-COOH which appears under the form of a white, odorless, crystalline powder, is slightly soluble in cold water, is insoluble in organic solvents, constitutes a non-essential amino acid, and is used as a salt substitute and to improve the taste of beer.

CONT

The truth of the matter is that the glutamic acid found in unprocessed, unadulterated food and in the human body is composed of one form of a single amino acid, L-glutamic acid, and nothing else. In contrast, the processed free glutamic acid used in processed food is always composed of two forms of glutamic acid (L-glutamic acid and D-glutamic acid) and a variety of other chemicals commonly referred to as contaminants.

OBS

L-glutamic acid: Corresponds to the naturally occurring form (see the above context). The prefix "L-" is a small capital.

OBS

E: one-letter chemical symbol.

OBS

Glu: three-letter chemical symbol.

OBS

The word "alpha" must be replaced by the corresponding Greek letter or italicized.

OBS

Chemical formula: C5H9NO4 or HOCO-(CH2)2-CHNH2-COOH

Key term(s)
  • α-aminoglutaric acid
  • α-amino-glutaric acid
  • α-glutamic acid

French

Domaine(s)
  • Éléments et composés chimiques
  • Biochimie
  • Additifs alimentaires
Entrée(s) universelle(s)
E
symbol
Glu
symbol
C5H9NO4
formula, see observation
HOCO-(CH2)2-CHNH2-COOH
formula, see observation
56-86-0
CAS number
DEF

Aminoacide de formule C5H9NO4 ou HOCO-(CH2)2-CHNH2-COOH que l'on peut préparer par synthèse totale ou par fermentation des glucides, que l'on emploie comme condiment et comme additif pour l'alimentation du bétail, et dont l'antipode L, dextrogyre, est un constituant essentiel des protéines.

OBS

acide L-glutamique : Correspond à la forme au naturel (voir aussi «acide D-glutamique», qui se rapporte à un énantiomère de l'acide L-glutamique); les lettres «L» et «D» sont des petites capitales.

OBS

E : symbole chimique à une lettre.

OBS

Glu : symbole chimique à trois lettres.

OBS

Le mot «alpha» doit être remplacé par la lettre grecque correspondante ou être écrit en italique.

OBS

Formule chimique : C5H9NO4 ou HOCO-(CH2)2-CHNH2-COOH

Key term(s)
  • acide α-amino-glutarique
  • acide α-aminoglutarique

Spanish

Campo(s) temático(s)
  • Elementos y compuestos químicos
  • Bioquímica
  • Aditivos alimentarios
Entrada(s) universal(es)
E
symbol
Glu
symbol
C5H9NO4
formula, see observation
HOCO-(CH2)2-CHNH2-COOH
formula, see observation
56-86-0
CAS number
OBS

Aminoácido no esencial. No tóxico. Cristales. Prácticamente insoluble en éter, acetona y ácido acético glacial. Insoluble en alcohol etílico y metanol.

OBS

Fórmula química: C5H9NO4 o HOCO-(CH2)2-CHNH2-COOH

Save record 2

Record 3 2011-01-19

English

Subject field(s)
  • Food Additives
  • Chemical Elements and Compounds
Universal entry(ies)
KHSO3
formula, see observation
DEF

A white, water-soluble powder, insoluble in alcohol. A preservative, antiseptic and antioxidant for wine, beer, pie mix, etc.

OBS

Chemical formula: KHSO3

Key term(s)
  • potassium bisulphite
  • potassium acid sulphite
  • potassium hydrogen sulphite

French

Domaine(s)
  • Additifs alimentaires
  • Éléments et composés chimiques
Entrée(s) universelle(s)
KHSO3
formula, see observation
DEF

Poudre blanche, [à odeur sulfureuse,] soluble dans l'eau, insoluble dans l'alcool. Conservateur, antiseptique et antioxygène utilisé pour le vin, la bière, les mélanges à tarte, etc.

OBS

Formule chimique : KHSO3

Spanish

Campo(s) temático(s)
  • Aditivos alimentarios
  • Elementos y compuestos químicos
Entrada(s) universal(es)
KHSO3
formula, see observation
OBS

Fórmula química: KHSO3

Save record 3

Record 4 2001-01-05

English

Subject field(s)
  • Food Additives
DEF

White to yellowish crystals used as an antioxidant for brines, for cured or dry-salted meats, and in milk, beer, syrups.

OBS

According to The Condensed Chemical Dictionary, "erythorbic acid" is the trivial name adopted officially for "d-erythro-ascorbic acid", formerly called "isoascorbic acid".

French

Domaine(s)
  • Additifs alimentaires
DEF

Cristaux blancs, tirant parfois sur le jaune, utilisés comme antioxydant pour les saumures, salaisons et charcuteries, le lait, la bière, les sirops.

Key term(s)
  • acide iso-ascorbique

Spanish

Campo(s) temático(s)
  • Aditivos alimentarios
Save record 4

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