TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The hot-fill process consists of heating the food product to an adequate temperature to destroy the yeast, mold, and limited types of bacteria that can grow in the food, and then holding the food at that temperature for an adequate amount of time to destroy these microorganisms.... The hot product is then filled directly into the container or package.... The hot product sterilizes the package.  3, record 1, English, - hot%2Dfill%20process

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Procédé de conservation des produits alimentaires selon lequel le contenu d'un emballage est porté à température de pasteurisation ou de stérilisation avant le remplissage, ce qui permet de stériliser également l'emballage lui-même.  3, record 1, French, - remplissage%20%C3%A0%20chaud

Record number: 1, Textual support number: 1 OBS

Traitement suffisant pour assurer la conservation des liquides ou des semi-liquides acides.  4, record 1, French, - remplissage%20%C3%A0%20chaud

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 CONT

La firma ha instalado más de 1000 máquinas de envasado en caliente en todo el mundo.  1, record 1, Spanish, - envasado%20en%20caliente

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

The sponge and dough method is employed primarily by wholesale bakeries... In this method a sponge consisting of part of the flour(usually 65 to 70% of the total flour) is mixed first. All the yeast, all the mineral yeast food, and enough water to make a stiff mixture are incorporated in the sponge, which is then fermented for about four to five hours. The sponge is returned to the mixer, where the rest of the flour, water, and all additional ingredients are added and mixed to proper development... After mixing is completed, the dough is fermented for about 20 minutes.  1, record 2, English, - sponge%20and%20dough%20method

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Le travail sur levain-levure. [...] Les deux tiers ou les trois quarts environ de la farine, et la même proportion des autres ingrédients (eau, levure et aliments de la levure) sont mélangés sous forme de levain-levure [...] et mis à fermenter pendant 3 1/2 à 5 heures [...] À la fin de la fermentation du levain-levure, celui-ci est retourné au pétrin, on y ajoute le reste des ingrédients, y compris la farine, l'eau et le sel, et la pâte est pétrie jusqu'à l'état d'élaboration physique désiré [...] La pâte est ensuite extraite du pétrin, mise à fermenter pendant 20 à 30 minutes supplémentaires, le pointage, puis divisée.  4, record 2, French, - proc%C3%A9d%C3%A9%20levain%2Dlevure

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 OBS

La adecuada combinación de masa madre y levadura permite regular el proceso de fermentación y aportar al pan unas características distintivas e inimitables.  2, record 2, Spanish, - m%C3%A9todo%20con%20masa%20madre%20y%20levadura

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A staple food made by mixing flour and water or other liquid(often with yeast or other leavening agent) to form a dough which is then cooked, usually by baking.  2, record 3, English, - bread

Record number: 3, Textual support number: 1 PHR

loaf of bread  3, record 3, English, - bread

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Aliment fait de farine, d'eau, de sel et de levain, pétri, fermenté et cuit au four [...]  2, record 3, French, - pain

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

The breakdown of contaminants in the soil through microbial activity that is enhanced by the presence of the rhizosphere [root zone].  3, record 4, English, - rhizodegradation

Record number: 4, Textual support number: 1 CONT

Rhizodegradation... is a much slower process than phytodegradation. Microorganisms(yeast, fungi, or bacteria) consume and digest organic substances for nutrition and energy. Certain microorganisms can digest organic substances such as fuels or solvents that are hazardous to humans and break them down into harmless products through biodegradation. Natural substances released by the plant roots-sugars, alcohols, and acids-contain organic carbon that provides food for soil microorganisms, and the additional nutrients enhance their activity.  3, record 4, English, - rhizodegradation

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Dégradation des polluants par les racines (processus internes) et par l'activité microbienne associée (processus externes).  4, record 4, French, - rhizod%C3%A9gradation

Record number: 4, Textual support number: 1 OBS

[...] les plantes stimulent la croissance de micro-organismes aux alentours de leurs racines (zone appelée rhizosphère) par la sécrétion de substances naturelles.  3, record 4, French, - rhizod%C3%A9gradation

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

Any vegetable material(except tomato or beetroot), milk, egg, yeast or any derivative or combination thereof that is acceptable as food.  1, record 5, English, - filler

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Toute substance végétale (à l'exception de la tomate et de la pulpe de betterave) le lait, les œufs, la levure ou tout dérivé ou combinaison de ces produits qui serait acceptable comme aliment.  1, record 5, French, - agent%20de%20remplissage

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

Water-soluble preparations (liquid, paste, powder or granules) obtained from e.g. brewers’ or bakers’ yeast ...  2, record 6, English, - yeast%20extract

Record number: 6, Textual support number: 1 CONT

Yeast autolysates are concentrates of the soluble components of yeast cells and in Europe are predominantly produced by autolysis. That is to say, that the cell hydrolysis is performed without addition of other enzymes. Yeast autolysates are known under the name of "yeast extracts" and are mainly used in the fermentation industry as substrates and in the food industry as flavour improvers. In Europe, the major raw material for yeast extract is primary grown high protein yeast(strains of Saccharomyces cerevisiae), which is grown on molasses based media. In the United Kingdom and in the United States, yeast extracts are also manufactured from debittered brewers yeasts(strains of saccharomyces cerevisiae or Saccharomyces uvarum). Other raw materials in use are yeasts such as Kluyveromyces fragilis(fermented on whey) or Candida utilis(grown on high carbohydrate waste-products of the timber industry or on ethanol).  3, record 6, English, - yeast%20extract

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

La culture peut être réalisée sur différents milieux : milieu TYE (tryptone 0,4 p. cent, extrait de levure 0,05 p. cent, CaCl2 0,02 p. cent, MgSO4 0,05 p. cent), milieu d'Anacker et Ordal (tryptone 0,5 p. cent, extrait de levure 0,05 p. cent, acétate de sodium 0,02 p. cent, extrait de viande de bœuf 0,02 p.cent) ou mieux milieu d'Anacker et Ordal enrichi (5 p. cent de sérum de veau, 0,5 p. cent de tryptone, 0,05 p. cent d'extrait de levure, 0,02 p. cent d'acétate de sodium et 0,02 p. cent d'extrait de viande de boeuf). Après 48 à 72 heures d'incubation à une température comprise entre 15 et 17°C, on observe des colonies opaques, brillantes, pigmentées en jaune, non adhérentes à la gélose, lisses, circulaires à contours réguliers, d'odeur désagréable (qualifiée parfois d'odeur de fromage). La bactérie cultive à 5 et à 20°C, parfois à 25°C et jamais à 30°C. Aucune culture n'est obtenue sur milieu trypticase soja ou sur un milieu contenant 1 p. cent de NaCl.  2, record 6, French, - extrait%20de%20levure

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

An inactive yeast and dietary food supplement with a distinct, pleasant aroma and delicious cheesy taste.  2, record 7, English, - nutritional%20yeast

Record number: 7, Textual support number: 1 OBS

Nutritional yeast is different from baking yeast and has no fermenting power.  2, record 7, English, - nutritional%20yeast

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Red yeast rice has been used for centuries in China as both food and medicine. It is made by fermenting a type of yeast called Monascus purpureus over red rice. In Chinese medicine, red yeast rice is used to lower cholesterol, improve blood circulation, and help digestive problems.  3, record 8, English, - red%20yeast%20rice

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

En l'an 800 avant notre ère, les Chinois connaissaient déjà la levure de riz rouge. [...] Elle est issue du produit de fermentation d'une levure rouge, Monascus purpureus, cultivée sur du riz, issu de l'agriculture chinoise. Elle y est utilisée depuis des centaines d'années dans la cuisine et la médecine afin d'améliorer la circulation sanguine, de soulager l'indigestion et la diarrhée.  2, record 8, French, - levure%20de%20riz%20rouge

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 OBS

Brilliant white crystals or powder. Mildly acid in reaction. Moderately soluble in water... Derivation :[interaction] of phosphoric acid and ammonia in proper proportions.... Uses :... plant nutrient solutions; manufacture of yeast, vinegar, yeast foods, and bread improvers; food additive; analytical chemistry.  8, record 9, English, - ammonium%20dihydrogenphosphate

Record number: 9, Textual support number: 2 OBS

ammonium dihydrogenphosphate: form recommended by the IUPAC (International Union of Pure and Applied Chemistry) for the systematic name corresponding to the CAS number indicated on the present record.  1, record 9, English, - ammonium%20dihydrogenphosphate

Record number: 9, Textual support number: 3 OBS

Chemical formulas: H₆NO₄P or NH₄H₂PO₄ or H₃O₄P·H₃N  9, record 9, English, - ammonium%20dihydrogenphosphate

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

Cristaux incolores quadratiques, solubles dans l'eau, insolubles dans l'acétone et l'alcool. Obtenu par action de l'ammoniac sur l'acide phosphorique, ce produit sert à préparer les levures artificielles et est également utilisé en thérapeutique.  6, record 9, French, - dihydrog%C3%A9nophosphate%20d%27ammonium

Record number: 9, Textual support number: 2 OBS

dihydrogénophosphate d'ammonium : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée) pour le nom systématique correspondant au numéro CAS indiqué sur la présente fiche.  1, record 9, French, - dihydrog%C3%A9nophosphate%20d%27ammonium

Record number: 9, Textual support number: 3 OBS

L'adjectif basique est correctement utilisé en français pour désigner un sel basique qui peut formellement libérer un anion OH^-. Il est fortement déconseillé de l'utiliser en français dans le cas d'un sel acide contenant un ou plusieurs cations H⁺; on doit donc éviter les noms tels que «phosphate monobasique» et «phosphate monobasique d'ammonium» qui sont des anglicismes de mauvais aloi.  1, record 9, French, - dihydrog%C3%A9nophosphate%20d%27ammonium

Record number: 9, Textual support number: 4 OBS

Formules chimiques : H₆NO₄P ou NH₄H₂PO₄ ou H₃O₄P·H₃N  7, record 9, French, - dihydrog%C3%A9nophosphate%20d%27ammonium

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 OBS

Fórmulas químicas: H₆NO₄P o NH₄H₂PO₄ o H₃O₄P·H₃N  2, record 9, Spanish, - bifosfato%20de%20amonio

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

A chemical product in the form of white crystals or of a powder that is soluble in water, alcohol and benzene, slightly soluble in ether, almost insoluble in chloroform, almost odorless, has a saline taste, a melting point of 132. 7°C, that decomposes before boiling, occurs naturally in urine, and is widely used in medicine, pharmacy, as a fertilizer and in the wine and food industry(yeast, some baked goods).  5, record 10, English, - urea

Record number: 10, Textual support number: 1 OBS

urea: form recommended by the IUPAC (International Union of Pure and Applied Chemistry).  6, record 10, English, - urea

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Produit chimique se présentant sous la forme d'une poudre ou de cristaux blancs, inodores, salés, très soluble dans l'eau, présent à l'état naturel dans l'urine, que l'on utilise en médecine, en pharmacie, dans l'industrie vinicole et alimentaire (dans les levures et certaines pâtisseries), de même que comme engrais.  4, record 10, French, - ur%C3%A9e

Record number: 10, Textual support number: 1 OBS

urée : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée).  5, record 10, French, - ur%C3%A9e

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 DEF

Sólido cristalino blanco, casi inodoro, de sabor salino. Soluble en agua, alcohol y benceno; algo soluble en éter; casi insoluble en cloroformo.  2, record 10, Spanish, - urea

Record number: 10, Textual support number: 1 OBS

Baja toxicidad. No combustible.  2, record 10, Spanish, - urea

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 OBS

White or yellow, crystalline, odorless powder. An essential nutrient necessary for the conversion of food into energy. [It] participates in many energy-yielding reactions and aids in the maintenance of normal nervous system. Added to prepared breakfast cereals, peanut butter, baby cereals. [It] is distributed in significant amounts in livers, yeast, meat, legumes, and whole cereals.  9, record 11, English, - niacin

Record number: 11, Textual support number: 2 OBS

Also known under a very large number of commercial designations, among which: Acotin; Akotin; Anti-Pellagra Vitamin; Apelagnin; Apelagrin; Bionic; Daskil; Davitamon PP; Direktan; Efacin; Linic; NAH; Naotin; Nia-bid; NIAC; Niacels; Niacor; Ni(CO); Nicacid; Nicamin; Nicangin; Nico; Nico-400; Nicobid; Nicocap; Nicocidin; Nicocrisina; Nicodan; Nicodelmine; Nicolar; Niconacid; Niconat; Niconazid; Nicorol; Nicosan 3; Nicoside; Nico-Span; Nicosyl; Nicotamin; Nicotene; Nicotil; Nicotinipca; Nicovasan; Nicovasen; Nicovel; Nikacid; Nipellen; Nyclin; Pellagramin; Pellagra preventive factor; Pellagrin; Pelonin; Peviton; PP-factor; S115; SK-Niacin; Vitaplex N; Wampocap.  10, record 11, English, - niacin

Record number: 11, Textual support number: 3 OBS

Do not confuse with nicotinamide (vitamin PP), which consists of the amide of nicotinic acid.  10, record 11, English, - niacin

Record number: 11, Textual support number: 4 OBS

Chemical formula: C₆H₅NO₂  10, record 11, English, - niacin

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Vitamine du groupe des vitamines B, ayant un rôle de coenzyme dans l'oxydation des glucides, [dont la] carence provoque des désordres intestinaux et nerveux et peut conduire à la pellagre.  9, record 11, French, - niacine

Record number: 11, Textual support number: 1 CONT

L'acide nicotinique se forme par l'oxydation des dérivés β-substitués de la pyridine. En dehors de son rôle précurseur de son amide, le nicotinamide, ou vitamine PP, l'acide nicotinique est un puissant vasodilatateur [...]  10, record 11, French, - niacine

Record number: 11, Textual support number: 1 OBS

Les meilleures sources de niacine sont le foie, la levure, le poulet, la viande maigre, les arachides et les légumineuses.  11, record 11, French, - niacine

Record number: 11, Textual support number: 2 OBS

Formule chimique : C₆H₅NO₂  12, record 11, French, - niacine

Record 11,  Textual support,  Spanish

Record number: 11, Textual support number: 1 DEF

Vitamina hidrosoluble cuyo déficit causa la pelagra.  3, record 11, Spanish, - niacina

Record number: 11, Textual support number: 1 OBS

Sólido cristalino incoloro, soluble en agua y alcohol.  3, record 11, Spanish, - niacina

Record number: 11, Textual support number: 2 OBS

Fórmula química: C₆H₅NO₂  4, record 11, Spanish, - niacina

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

Malt syrup is yeast food, and it gives products a pleasant taste, color and aroma. There are two types, enzyme-active(diastatic) and enzyme-inactive(nondiastatic). Triticale malts are said to have higher diastatic power then other cereal malts, and their average soluble protein content is nearly twice that of other malts.  1, record 12, English, - malt%20syrup

Record number: 12, Textual support number: 1 OBS

The grains used to make "malt syrup" are usually barley, but it could also be made from wheat or rice.  2, record 12, English, - malt%20syrup

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

Les sucres ajoutés sont définis comme étant «les sucres et sirops ajoutés aux aliments pendant le traitement ou la préparation» et comprennent «le sucre blanc, la cassonade, le sucre brut, le sirop de maïs, les solides de sirop de maïs, le sirop de maïs à teneur élevée en fructose, le sirop de malt [...]  2, record 12, French, - sirop%20de%20malt

Record number: 12, Textual support number: 1 OBS

Le «sirop de malt» est habituellement fabriquer à partir de l'orge, mais on peut trouver des sirops de malt de riz ou de blé  3, record 12, French, - sirop%20de%20malt

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

We also are starting to worry about protozoa in water, fruits and vegetables because of irrigation methods that spread fecal material in the water and on crops. When a foodborne illness outbreak occurs, we often don’t know what the source of the problem is at the outset and so we will first look for bacteria, yeast and mold. However, if the source of the outbreak is a virus or protozoa, we have no idea. So I predict that there will be more activity in food virology and food parasitology.  2, record 13, English, - food%20virology

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

L'OMS [Organisation mondiale de la Santé] a considérablement élargi son programme en matière de virologie alimentaire. Il apparaît que l'étiologie de 40 à 50 pour cent des foyers signalés de maladies transmises par les aliments demeure inconnue, même dans des pays développés. Il se pourrait que certaines de ces maladies soient d'origine virale.  2, record 13, French, - virologie%20alimentaire

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

When a foodborne illness outbreak occurs, we often don’t know what the source of the problem is at the outset and so we will first look for bacteria, yeast and mold. However, if the source of the outbreak is a virus or protozoa, we have no idea. So I predict that there will be more activity in food virology and food parasitology.  2, record 14, English, - food%20parasitology

Record number: 14, Textual support number: 1 OBS

The presence of parasites in food and food products.  3, record 14, English, - food%20parasitology

Record 14,  Textual support,  French

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

A wax occurring naturally in various fractions of crude petroleum; there are two groups: paraffin wax and microcrystalline wax.  2, record 15, English, - petroleum%20wax

Record number: 15, Textual support number: 1 OBS

According to «A Consumer's Dictionary of Food Additives»(WINAD, p. 182), petroleum waxes are used as defoaming agents in processing beet sugar and yeast; they were formerly used for bronchitis, tapeworms, and externally for arthritis and skin problems.  3, record 15, English, - petroleum%20wax

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

Les cires de pétrole sont des paraffines d'une structure cristalline fine et peu apparente. Elles sont généralement plus opaques et foncées que la paraffine, leur couleur variant du blanc jaunâtre au brun foncé [...]; elles sont obtenues par déparaffinage et recristallisation, et recherchées, lorsqu'on désire une paraffine dont la qualité se rapproche des cires naturelles, pour l'industrie alimentaire, les applications pharmaceutiques, les cosmétiques, l'imprégnation des tissus, du papier, etc.  2, record 15, French, - cire%20de%20p%C3%A9trole

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

Dissolve yeast cake in 1 c. of water, set aside.  2, record 16, English, - yeast%20cake

Record number: 16, Textual support number: 1 OBS

This is another form of fresh yeast, compressed into a rounded shape rather than being sold in a block. It can be bought in most specialist oriental food shops.  1, record 16, English, - yeast%20cake

Record 16,  Textual support,  French

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

There are even wider contrasts between local methods to produce bakers’ or brewers’ yeast and the biochemical engineering operations used to obtain microbial protein. The processing techniques may be all-important in determining the composition and structure, the nutritional value and health safety of the food as eaten, in contrast to the composition and other properties of freshly harvested material...  1, record 17, English, - processing%20technique

Record 17,  Textual support,  French

Record 17,  Textual support,  Spanish