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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Processed meat has been modified to either extend its shelf life or change the taste and the main methods are smoking, curing, or adding salt or preservatives.... Processed meat includes bacon, sausages, hot dogs, salami, corned beef, beef jerky and ham as well as canned meat and meat-based sauces.  2, record 1, English, - processed%20meat

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

La viande transformée fait référence aux produits carnés qui ont été modifiés par salaison, maturation, fermentation, fumaison ou d'autres processus mis en œuvre pour rehausser leur saveur ou améliorer leur conservation. La plupart des viandes transformées contiennent du porc ou du bœuf, mais elles peuvent également contenir d'autres viandes rouges, de la volaille, des abats ou des sous-produits carnés comme le sang.  2, record 1, French, - viande%20transform%C3%A9e

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

A chemical product in the form of monoclinic needles which has a bitter taste, a melting point of 150°, which is slightly soluble in cold water, freely soluble in hot water, alcohol, ether and which has the following chemical formula : C₁₄H₁₂O₃.  4, record 2, English, - hydroxy%28diphenyl%29acetic%20acid

Record number: 2, Textual support number: 1 OBS

hydroxy(diphenyl)acetic acid: form recommended by the IUPAC (International Union of Pure and Applied Chemistry).  1, record 2, English, - hydroxy%28diphenyl%29acetic%20acid

Record number: 2, Textual support number: 2 OBS

alpha-hydroxy-alpha-phenylbenzeneacetic acid: The word "alpha" must be replaced by the corresponding Greek letter or italicized; CAS name.  1, record 2, English, - hydroxy%28diphenyl%29acetic%20acid

Record number: 2, Textual support number: 3 OBS

Chemical formulas: C₁₄H₁₂O₃ or C₆H₅)₂C(OH)-CO₂H  4, record 2, English, - hydroxy%28diphenyl%29acetic%20acid

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Acide de formule (C6H5)2C(OH)-CO2H, obtenu par action des hydroxydes alcalins sur le benzile.  4, record 2, French, - acide%20hydroxy%28diph%C3%A9nyl%29ac%C3%A9tique

Record number: 2, Textual support number: 1 CONT

Le réarrangement benzilique est le plus anciennement connu des réarrangements en chimie organique (Liebig, 1838), et permet de transformer une alpha-dicétone [alpha = caractère grec], comme le benzile, en alpha-hydroxyacide, comme l'acide benzilique.  4, record 2, French, - acide%20hydroxy%28diph%C3%A9nyl%29ac%C3%A9tique

Record number: 2, Textual support number: 1 OBS

Ne pas confondre avec «benzylique», qui signifie «Qui contient du benzyle» et qui se rapporte à l'alcool benzylique, de formule C6H5-CH2-OH, ou à l'ester qui dérive de cet alcool, de formule C6H5-CH2-O-CO-R, mais jamais à l'acide benzilique.  6, record 2, French, - acide%20hydroxy%28diph%C3%A9nyl%29ac%C3%A9tique

Record number: 2, Textual support number: 2 OBS

acide hydroxy(diphényl)acétique : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée).  1, record 2, French, - acide%20hydroxy%28diph%C3%A9nyl%29ac%C3%A9tique

Record number: 2, Textual support number: 3 OBS

Le mot «alpha» doit être remplacé par la lettre grecque correspondante ou être inscrit en italique.  6, record 2, French, - acide%20hydroxy%28diph%C3%A9nyl%29ac%C3%A9tique

Record number: 2, Textual support number: 4 OBS

Formules chimiques : C₁₄H₁₂O₃ ou C₆H₅)₂C(OH)-CO₂H  6, record 2, French, - acide%20hydroxy%28diph%C3%A9nyl%29ac%C3%A9tique

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Defining ethnic food is difficult. "Ethnic foods represent a complex, dynamic category, "according to the National Restaurant Association, "In a multi-cultural society like the U. S., one tends to perceive more and more cuisines as ethnic. "Also, over time, items that used to be distinctly ethnic, like tacos and pizza, have become part of the mainstream American diet. While an exact definition of ethnic food may be difficult, three trends are clearly emerging. First, traditionally popular ethnic foods such as Mexican, Italian and Chinese are becoming more sophisticated through the use of regional-type cooking and ingredients. Second, new ethnic cuisines, such as Indian, Moroccan and Thai cuisines, are experiencing "hot" growth because they are rich in aromas and have strong taste profiles that are unique and varied. Third, ethnic fusion foods, which combine the flavors of different regions and cultures, are growing in popularity because they satisfy the American demand for variety and taste.  2, record 3, English, - ethnic%20food

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Le terme «aliment ethnique» est utilisé dans les sociétés multiculturelles occidentales pour désigner les aliments consommés à l'origine par les minorités ethniques nationales et celles qui sont issues de l'immigration. Ce sont des aliments à forte identité ou à fort marquage culturel dont l'histoire et l'origine sont bien connues [...] Les aliments ethniques reflètent aujourd'hui une tendance mondiale et répondent aux revendications des consommateurs [...]  1, record 3, French, - aliment%20ethnique

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Producto alimenticio asociado con un territorio o un grupo étnico particular.  1, record 3, Spanish, - alimento%20%C3%A9tnico

Record number: 3, Textual support number: 1 OBS

Los inmigrantes en cualquier región en el mundo los consumen como una continuidad de sus tradiciones, por nostalgia hacia su país de origen, por resguardo de una identidad amenazada, por los recuerdos y por la confianza hacia productos que ya conocen.  1, record 3, Spanish, - alimento%20%C3%A9tnico

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

The normal ammonium salt of carbonic acid, prepared by passing gaseous carbon dioxide into an aqueous solution of ammonia and allowing the vapors (ammonia, carbon dioxide, water) to crystallize.  5, record 4, English, - ammonium%20carbonate

Record number: 4, Textual support number: 1 OBS

A mixture of ammonium acid carbonate and ammonium carbamate which appears under the form of colorless, crystalline plates or of a white powder, is unstable in air, has a strong odor of ammonia, has a sharp ammoniacal taste, is soluble in water, decomposes in hot water, yielding ammonia and carbon dioxide, is noncombustible and is used in ammonium salts, in medicine(as an expectorant), in baking powders, in smelling-salts, in fire-extinguishing compounds, in pharmaceuticals, in textiles(as a mordant), as a fermentation accelerator in wine manufacture, in organic chemicals, in ceramics and for washing wool.  6, record 4, English, - ammonium%20carbonate

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Matière première officinale constituée de carbonate mono-ammonique et de carbamate d'ammonium.  4, record 4, French, - carbonate%20d%27ammonium

Record number: 4, Textual support number: 2 OBS

[...] employé notamment comme poudre levante.  5, record 4, French, - carbonate%20d%27ammonium

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

An important aromatic amino-acid prepared from phthalimide, the cyclic imide from phthalic anhydride and ammonia, appearing in the form of yellowish crystals, which has a sweetish taste, is soluble in hot water, alcohol and ether, and which is used in dyes, drugs, perfumes and pharmaceuticals.  5, record 5, English, - anthranilic%20acid

Record number: 5, Textual support number: 1 OBS

The prefixes "ortho-," "meta-’ and "para-," along with their corresponding abbreviations ("o-," "m-" and "p-"), appear in italics and are ignored in alphabetizing. According to the actual chemical nomenclature rules in organic chemistry (in 2003), the numbers designating the positions of the disubstitution groups (1,2- for "ortho-," 1,3- for "meta-" and 1,4- for "para-") are te be preferred to the symbols "o-," "m-" and "p-." Furthermore, the prefixes "ortho-", "meta-" and "para-" should not be used anymore, and their corresponding abbreviations ("o-," "m-" and "p-") will soon be judged to be avoided if not totally condemned.  6, record 5, English, - anthranilic%20acid

Record number: 5, Textual support number: 2 OBS

Chemical formula: C₆H₄(NH₂)(CO₂H) or C₇H₇NO₂  7, record 5, English, - anthranilic%20acid

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Acide cyclique aminé en ortho, point de départ de la synthèse de l'indigo, précurseur du tryptophanne chez de nombreux micro-organismes, se présentant sous la forme de feuillets orthorhombiques incolores (alcool) ou de poudre cristalline blanche à jaunâtre, au goût douceâtre, utilisé dans la fabrication de matières colorantes et de parfums synthétiques.  5, record 5, French, - acide%20anthranilique

Record number: 5, Textual support number: 1 OBS

Les préfixes de position «ortho-», «méta-» et «para-» et leurs abréviations «o-», «m-» et «p-» s'écrivent en italique et n'interviennent pas dans une classification par ordre alphabétique. Selon les règles de nomenclature de chimie organique en vigueur en 2003, il est recommandé d'utiliser les chiffres 1,2-, 1,3- et 1,4-, respectivement. Les préfixes ne doivent plus être utilisés et l'usage de leurs abréviations sera bientôt fortement déconseillé.  2, record 5, French, - acide%20anthranilique

Record number: 5, Textual support number: 2 OBS

Formule chimique : C₆H₄(NH₂)(CO₂H) ou C₇H₇NO₂  5, record 5, French, - acide%20anthranilique

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 OBS

Fórmula química: C₆H₄(NH₂)(CO₂H) o C₇H₇NO₂  2, record 5, Spanish, - %C3%A1cido%20antran%C3%ADlico

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A sugar with a slightly sweet taste; white, crystalline powder with a melting point of 188. 5°C; soluble in hot water; used in medicine and bacteriology.  3, record 6, English, - dulcitol

Record number: 6, Textual support number: 1 OBS

Chemical formula: C₆H₈(OH)₆  4, record 6, English, - dulcitol

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Substance sucrée extraite de végétaux, constituée d'un isomère du mannitol.  3, record 6, French, - dulcitol

Record number: 6, Textual support number: 1 OBS

Formule chimique : C₆H₈(OH)₆  4, record 6, French, - dulcitol

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 OBS

Fórmula química: C₆H₈(OH)₆  2, record 6, Spanish, - dulcitol

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

Bulky, white, amorphous powder or crystalline alkaloid; very bitter taste; odorless and levorotatory. Soluble in alcohol, ether, chloroform, carbon disulfide, glycerol, alkalies and acids... ;very slightly soluble in water. Derivation : Finely ground cinchona bark mixed with lime is extracted with hot high-boiling paraffin oil... Uses : Medicine(antimalarial), as the alkaloid or as numerous salts and derivatives; flavoring in carbonated beverages.  3, record 7, English, - quinine

Record number: 7, Textual support number: 1 OBS

Chemical formula: C₂₀H₂₄N₂O₂  4, record 7, English, - quinine

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Alcaloïde inodore et très amer, lévogyre, présenté sous forme d'aiguilles ou de poudre blanches, solubles dans l'alcool. Très employé en médecine. Tonique et aromatisant.  3, record 7, French, - quinine

Record number: 7, Textual support number: 1 CONT

À faible dose, la quinine est un tonique, et entre à ce titre dans des apéritifs.  4, record 7, French, - quinine

Record number: 7, Textual support number: 1 OBS

Formule chimique : C₂₀H₂₄N₂O₂  5, record 7, French, - quinine

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 OBS

Fórmula química: C₂₀H₂₄N₂O₂  2, record 7, Spanish, - quinina

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Cantonese Style(Southern Region)... The Cantonese style is the most widely recognizable style in Chinese cuisine. Another reason for the Cantonese style's popularity is because the first emigrants to China landed on Canton and feasted on its meals, thereby solidifying Western ideas of Chinese food with Cantonese style cooking. As it is seen as the "only" type of Chinese food among Westerner's, to them it is considered to be the most diserable. Among actual Chinese, however, it is also considered to be the best and most diserable food available. Because of Canton's vast array of fresh products, Cantonese food is known as having a taste that is setting and pleasing to the pallet; Cantonese food is neither too hot nor too sour, but, rather, the perfect blend.  2, record 8, English, - Cantonese%20style

Record 8,  Textual support,  French

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

You can store a freeze-dried meal for years and years, and then, when your’re finally ready to eat it, you can completely revitalize it with a little hot water. Even after all those years, the taste and texture will be pretty much the same.  1, record 9, English, - freeze%2Ddried%20meal

Record number: 9, Textual support number: 1 OBS

freeze drying: A preservation technique in which a food ... is frozen and placed in a vacuum; the ice is vaporized and trapped, leaving a dried product ...  2, record 9, English, - freeze%2Ddried%20meal

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

Produits lyophilisés vendus en sachet.  2, record 9, French, - repas%20lyophilis%C3%A9

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

The hot, heavy taste of too much alcohol, usually in wines from very warm growing regions.  1, record 10, English, - alcoholic

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Se dit d'un vin dont le pourcentage d'alcool est élevé.  3, record 10, French, - capiteux

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 OBS

Taste imparted to wines by fermenting at high temperatures or by high temperatures and acetification in the cap.  1, record 11, English, - hot%20taste

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 OBS

Saveur que l'on trouve dans les vins (vins échauffés) qui ont été en contact avec des fûts ou du marc de vendange acétifiés, piqués.  1, record 11, French, - go%C3%BBt%20d%27%C3%A9chaud

Record 11,  Textual support,  Spanish