TERMIUM Plus^®

Record 1,  Textual support,  English

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Derived from polyunsaturated fatty acids(PUFAs), particularly arachidonic acid, eicosanoids serve as potent signaling molecules, exerting their effects through specific receptors.... Eicosanoids are characterized by their twenty-carbon backbone. They can broadly be classified into three major subclasses based on their structural features, namely prostaglandins, leukotrienes, and thromboxanes.  2, record 1, English, - eicosanoid

Record 1,  Textual support,  French

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Les eicosanoïdes sont les dérivés oxygénés obtenus à partir des acides gras polyinsaturés à 20 carbones.  2, record 1, French, - eicosano%C3%AFde

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Les eicosanoïdes comprennent les prostaglandines, les prostacyclines, les thromboxanes et les leucotriènes.  3, record 1, French, - eicosano%C3%AFde

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Traditional canola, soybean, and sunflower oilseeds are low in saturated fat and high in linoleic and linolenic acids, which are both polyunsaturated fatty acids.  3, record 2, English, - sunflower%20oilseed

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sunflower oilseed; oilseed sunflower: designations usually used in the plural.  4, record 2, English, - sunflower%20oilseed

Record 2,  Textual support,  French

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tournesol oléagineux : désignation habituellement utilisée au pluriel.  2, record 2, French, - tournesol%20ol%C3%A9agineux

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Record 3,  Textual support,  English

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An enzyme of the oxidoreductase class that catalyzes the oxidation of linoleate and related polyunsaturated fatty acids to their hydroperoxide forms.  4, record 3, English, - lipoxidase

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Lipase activity in flour for baking is undesirable since free fatty acids have a detrimental effect in doughs. On the other hand lipoxidase, or lipoxygenase, has attained considerable importance in baking.  5, record 3, English, - lipoxidase

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Enzyme catalysant l'oxydation d'un lipide ou d'un acide gras polyéthylénique avec fixation d'une molécule de dioxygène.  2, record 3, French, - lipoxydase

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

An unsaturated fatty acid that contains one or more isolated or non-conjugated double bonds in a trans-configuration.  4, record 4, English, - trans%20fat

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There are four major categories of dietary fat for labeling purposes : saturated, monounsaturated, polyunsaturated and trans fat. The FDA [Food and Drug Administration] considers the terms "trans fat" and "trans fatty acids" as interchangeable.  5, record 4, English, - trans%20fat

Record number: 4, Textual support number: 1 OBS

When listed on a Nutrition Facts panel, it must be termed "trans fat" and be declared directly below the amount of saturated fat. Listing unhealthy fats, such as saturated and trans fats, will be mandatory. Mono-and polyunsaturated fats, which are considered "healthy" fats, are voluntary nutrients. They may or may not be declared on a Nutrition Facts panel.  5, record 4, English, - trans%20fat

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Acide gras insaturé qui contient une ou plusieurs liaisons doubles isolées ou non conjugées de configuration trans.  4, record 4, French, - gras%20trans

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Les gras trans apparaissent lorsqu'on utilise un processus appelé hydrogénation, c'est-à-dire lorsque l'on transforme des huiles liquides en huiles solides. Ce procédé a pour effet d'augmenter la durée de vie et la stabilité du produit, mais également de former les gras trans.  2, record 4, French, - gras%20trans

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

Ácido graso insaturado que ha sido parcialmente hidrogenado y se utiliza en los alimentos para aumentar su vida útil y mantener su sabor.  1, record 4, Spanish, - grasa%20trans

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Los ácidos grasos trans, como las grasas saturadas y el colesterol dietético elevan el colesterol LDL (colesterol "malo") que incrementa el riesgo de insuficiencia coronaria. Los expertos en salud recomiendan mantener la ingesta de estos nutrientes lo más baja que sea posible al tiempo de consumir una dieta nutricionalmente adecuada.  3, record 4, Spanish, - grasa%20trans

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Ficha realizada en colaboración con los estudiantes del Certificado en Traducción español-inglés del Glendon College, York University, Toronto, Canadá.  4, record 4, Spanish, - grasa%20trans

Record 5,  Textual support,  English

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A diet that restricts foods containing animal fats and saturated fatty acids, as egg yolk, cream, butter, milk, muscle and organ meats, and shellfish, and concentrates on poultry, fish, vegetables, fruits, cottage cheese, and polyunsaturated fats.  2, record 5, English, - low%20cholesterol%20diet

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

En cas d'excès de cholestérol, l'une des premières choses à faire est de suivre un régime pauvre en cholestérol et d'éviter les mauvaises graisses [...] La première consigne consiste en toute logique à éviter les aliments qui contiennent eux-mêmes du cholestérol. Ce sont exclusivement des aliments d'origine animale. Le monde végétal, lui, fournit des composés voisins appelés phytostérols, lesquels s'opposent à l'absorption du cholestérol au niveau de l'intestin.  3, record 5, French, - r%C3%A9gime%20pauvre%20en%20cholest%C3%A9rol

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Le régime hypocholestérolémiant n'est pas «sans graisse», bien au contraire : les graisses doivent représenter 30 % de la ration calorique.  4, record 5, French, - r%C3%A9gime%20pauvre%20en%20cholest%C3%A9rol

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Les termes «régime» et «diète» sont souvent en concurrence, toutefois le terme «régime» tend à supplanter le terme «diète» dans l'usage.  5, record 5, French, - r%C3%A9gime%20pauvre%20en%20cholest%C3%A9rol

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 CONT

Una dieta pobre en colesterol se caracteriza por: Evitar la grasa saturada de origen animal o vegetal, presente en manteca, mantequilla, embutidos, leche entera o sus derivados (nata, quesos curados y fundidos), embutidos, repostería industrial, mayonesas, alimentos precocinados, coco y chocolate.  2, record 5, Spanish, - dieta%20baja%20en%20colesterol

Record 6,  Textual support,  English

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Polyunsaturated fatty acids are effective antimycotic-fungistatic agents. They have been used to prevent molding of meat, cheese, and many other refrigerated, packaged foods.  2, record 6, English, - polyunsaturated%20fatty%20acid

Record 6,  Textual support,  French

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Les huiles de germes de mais, de germes de blé [...] connaissent depuis quelques années une vogue qu'explique leur richesse en acides gras polyinsaturés qui auraient un pouvoir hypocholestérolémiant [...]  2, record 6, French, - acide%20gras%20polyinsatur%C3%A9

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Record 7,  Textual support,  English

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of or noting a class of fats of animal or vegetable origin, esp. plant oils ... (associated with a low cholesterol content of the blood).  1, record 7, English, - polyunsaturated

Record 7,  Textual support,  French

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Les huiles de germes de maïs, [...] de blé [...] connaissent depuis quelques années une vogue qu'explique leur richesse en acide gras polyinsaturé qui auraient un pouvoir hypocholestérolémiant  2, record 7, French, - polyinsatur%C3%A9

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Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Sauté or fry in nonstick cookware, using stock, wine, cooking sprays, or a minimum of polyunsaturated oil. Remove fat from soups, sauces, and gravy using a fat separator(a small pitcher with a specially designed spout available at kitchen and discount stores). You can also refrigerate the food and scoop off the fat that rises to the top.  3, record 8, English, - gravy%20separator

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You will reduce its fat content by preventing the fat from the turkey soaking into the dressing. Use less butter or margarine when you’re preparing the stuffing. Don’t forget to skim the fat off of the gravy with a gravy separator or by refrigerating it.  4, record 8, English, - gravy%20separator

Record 8,  Textual support,  French

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Vous pouvez facilement dégraisser les sauces chaudes au moyen d'une tasse pour dégraisser les sauces que vous trouverez dans tout magasin d'articles ménagers : versez la sauce dans la tasse pour dégraisser les sauces; ensuite, au bout de quelques minutes versez la sauce séparée de la graisse.  1, record 8, French, - tasse%20pour%20d%C3%A9graisser%20les%20sauces

Record number: 8, Textual support number: 1 OBS

Facilite l'opération «dégraissage» avec un minimum de manipulation.  1, record 8, French, - tasse%20pour%20d%C3%A9graisser%20les%20sauces

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A cooking fat, which is basically flavorless, that is produced from vegetable oils.  3, record 9, English, - vegetable%20shortening

Record number: 9, Textual support number: 1 OBS

Through a manufacturing procedure known as hydrogenation, shortening is produced from oil and chemically transformed into a solid. During this process, the oil is converted into a saturated fat with trans fatty acids, and effectively removing the healthier polyunsaturated fats. Shortening is used as an ingredient in many baked goods to "shorten" the amount of flour required, which makes breads, pastries and other baked goods tender and flaky.  3, record 9, English, - vegetable%20shortening

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

Les gras trans sont produits au cours de l'hydrogénation. Quand les huiles végétales se transforment en solide, cela signifie qu'elles ont été au moins partiellement hydrogénées. L'étiquette «shortening végétal» signifie qu'il s'agit d'un produit hydrogéné.  5, record 9, French, - graisse%20alimentaire%20v%C3%A9g%C3%A9tale

Record number: 9, Textual support number: 1 OBS

shortening : Corps gras fait d'huiles végétales, souvent partiellement hydrogénées, utilisé en pâtisserie.  6, record 9, French, - graisse%20alimentaire%20v%C3%A9g%C3%A9tale

Record number: 9, Textual support number: 2 OBS

On ne retrouve pas le terme «shortening» dans le «Petit Robert» (2003), dans le «Grand Larousse universel» (1995) et dans l'édition électronique du «Trésor de la langue française». «Le Colpron : le dictionnaire des anglicismes» et le «Dictionnaire québécois d'aujourd'hui» mentionnent, pour leur part, que «shortening» est un anglicisme. Seul le «Dictionnaire québécois français» de Lionel Meney souligne que ce terme est un emprunt direct à l'anglais. Par contre, force nous est de constater que le terme «shortening» apparaît au Canada dans l'étiquetage français des produits alimentaires. Il est aussi largement utilisé dans les textes français édités au Québec. On le retrouve dans les textes provenant de différents ministères fédéraux comme l'Agence canadienne d'inspection des aliments, le Tribunal canadien du commerce extérieur et l'Agence des services frontaliers du Canada. L'usage de «shortening» semble donc répandu au Canada malgré le fait qu'il soit considéré comme un anglicisme.  7, record 9, French, - graisse%20alimentaire%20v%C3%A9g%C3%A9tale

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Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 OBS

Trade name for micoprotein from the mould Fusarium graminearum. A 150-g portion is a good source of protein and niacin; a source of vitamin B2; contains 4 g of fat, of which a quarter is saturated and half polyunsaturated; provides 7 g of dietary fibre; supplies 130 kcal(550 kJ).  2, record 11, English, - Quorn

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

Officiellement agréé pour la vente en 1985, Quorn est un produit végétal au goût peu prononcé qui se même facilement à la saveur des herbes, épices et sauces avec lesquelles, il est cuisiné, ce qui permet de l'incorporer dans des plats très divers, ragoûts et curry épicés, sautés ou plats traditionnels comme le hachis Parmentier.  1, record 11, French, - Quorn

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Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

... when we eat more polyunsaturated fats, we also increase our intake of vitamin E. No trip to the... health-food store is necessary for additional supplements. [jan].  1, record 13, English, - health%2Dfood%20store

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Record 16,  Textual support,  English

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Compared to saturated fats, such as those in butter, beef, and pork, polyunsaturated fats are more subject to oxidation and therefore require more vitamine E.  1, record 16, English, - saturated%20fats

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

Les graisses saturées sont des graisses dont tous les acides gras sont saturés.  1, record 16, French, - graisses%20satur%C3%A9es

Record 16,  Textual support,  Spanish