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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Oat bran. Made from the outer casing(layer) of the oat kernel, particularly high in insoluble fiber. It is used as a hot cereal or sprinkled on cold cereal, and as an ingredient in quick breads, casseroles, and pancakes for added fiber.  2, record 1, English, - oat%20bran

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Le son d'avoine est l'enveloppe du grain d'avoine, c'est-à-dire ce qui reste de la céréale une fois que celle-ci a été transformée en farine.  2, record 1, French, - son%20d%27avoine

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

A process applied to cereal grains, in which the grains are made to germinate(by soaking them in water) and are then quickly halted from germinating further(by drying/heating it with hot air before the plant develops).  2, record 2, English, - malting

Record number: 2, Textual support number: 1 OBS

Malting is a combination of two processes; namely the sprouting process and the kiln-drying process.  2, record 2, English, - malting

Record number: 2, Textual support number: 2 OBS

malting: term used at the Canadian Grain Commission.  3, record 2, English, - malting

Record number: 2, Textual support number: 3 OBS

malting: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, record 2, English, - malting

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Transformation de l'orge, du blé ou du riz en malt.  2, record 2, French, - maltage

Record number: 2, Textual support number: 1 CONT

Le premier stade [de la fabrication du whisky] est le maltage. L'orge voit sa germination déclenchée et stoppée au bout de quelques jours par séchage au-dessus d'un feu de tourbe.  3, record 2, French, - maltage

Record number: 2, Textual support number: 1 OBS

maltage: terme en usage à la Commission canadienne des grains.  4, record 2, French, - maltage

Record number: 2, Textual support number: 2 OBS

maltage : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  4, record 2, French, - maltage

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

Proceso aplicado a los granos de cereal, en el que dichos granos se hacen germinar y se secan rápidamente tras el desarrollo de la planta [con el fin de mejorar la palatabilidad del líquido fermentado].  1, record 2, Spanish, - malteado

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

The fat index was derived by summing weekly days of consumption of seven foods(eggs, cheeses, butter, fatty meats, fried foods, hot dogs, and whole milk) and then dividing the result by seven. The carbohydrate index was derived in identical fashion using the following food items : dessert, candy, pancakes, cereal, pasta, rice, potatoes, fruit, breads, vegetables salad, and soda.  1, record 3, English, - carbohydrate%20index

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Certaines recherches montrent que les aliments et boissons riches en glucides ayant un indice glycémique modéré ou élevé conviennent mieux à la récupération de glycogène que les aliments avec un indice glucidique faible.  1, record 3, French, - indice%20glucidique

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A cold or hot cereal eaten chiefly for breakfast.  3, record 4, English, - breakfast%20cereal

Record number: 4, Textual support number: 1 OBS

Legally defined as any food obtained by the swelling, roasting, grinding, rolling or flaking of any cereal. Products are described under their individual names.  4, record 4, English, - breakfast%20cereal

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Céréales de petit déjeuner : Aliments et la santé, la forme, le mieux-être, l'équilibre, la sveltesse, les performances physiques. On y discerne l'influence de messages nutritionnels abondamment vulgarisés par les médias et servant d'argumentaire commercial à de nombreux produits nouveaux. (Science et Vie : Les Aliments et la santé).  4, record 4, French, - c%C3%A9r%C3%A9ales%20pour%20petit%20d%C3%A9jeuner

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 CONT

La elaboración de los cereales de desayuno, surge a finales del siglo XIX cuando los hermanos Kellogg, descubren el proceso de temperado en el trigo y posteriormente inventan un método de procesamiento de los cereales que incluye cocido, temperado, laminado y tostado del grano para obtener hojuelas tostadas .  1, record 4, Spanish, - cereal%20para%20desayuno

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

for breakfast  1, record 5, English, - hot%20cereal

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

de petit déjeuner  1, record 5, French, - c%C3%A9r%C3%A9ales%20chaudes

Record 5,  Textual support,  Spanish