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MATURATION ACCELEREE [2 records]
Record 1 - internal organization data 2013-06-10
Record 1, English
Record 1, Subject field(s)
- Crop Conservation and Storage
- General Warehousing
- Food Preservation and Canning
- Fruits and Vegetables (Types and Processing - Food Ind.)
Record 1, Main entry term, English
- accelerated ripening
1, record 1, English, accelerated%20ripening
correct, standardized
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
A procedure for accelerating the natural process of ripening by physical means, such as by heating (preservation in a room at a temperature of 20 °C to 28 °C), with an increase in the oxygen content of the atmosphere inside the room. 1, record 1, English, - accelerated%20ripening
Record number: 1, Textual support number: 1 OBS
accelerated ripening: term and definition standardized by the International Organization for Standardization (ISO). 2, record 1, English, - accelerated%20ripening
Record number: 1, Textual support number: 1 PHR
Accelerated ripening of fruits. 1, record 1, English, - accelerated%20ripening
Record 1, French
Record 1, Domaine(s)
- Conservation des récoltes
- Entreposage général
- Conservation des aliments et conserverie
- Fruits et légumes (Types et traitement - Alimentation)
Record 1, Main entry term, French
- maturation accélérée
1, record 1, French, maturation%20acc%C3%A9l%C3%A9r%C3%A9e
correct, feminine noun, standardized
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Procédé susceptible d’entraîner une accélération du processus naturel de la maturation par l’emploi de moyens physiques tels que la chaleur (conservation en chambre à température de 20 °C à 28 °C) associée à l’augmentation de la concentration en oxygène de l’atmosphère de la chambre. 1, record 1, French, - maturation%20acc%C3%A9l%C3%A9r%C3%A9e
Record number: 1, Textual support number: 1 OBS
maturation accélérée : terme et définition normalisés par l'Organisation internationale de normalisation(ISO). 2, record 1, French, - maturation%20acc%C3%A9l%C3%A9r%C3%A9e
Record number: 1, Textual support number: 1 PHR
Maturation accélérée des fruits. 1, record 1, French, - maturation%20acc%C3%A9l%C3%A9r%C3%A9e
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Conservación de las cosechas
- Almacenaje general
- Conservación de los alimentos y elaboración de conservas
- Frutas y verduras (Tipos y procesamiento - Ind. alimentaria)
Record 1, Main entry term, Spanish
- maduración acelerada
1, record 1, Spanish, maduraci%C3%B3n%20acelerada
correct, feminine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 DEF
Procedimiento para acelerar el proceso natural de maduración por medios físicos, como calentamiento (conservación en una temperatura entre 20 °C y 28 °C), con un aumento en el contenido de oxígeno de la atmósfera dentro del recinto. 1, record 1, Spanish, - maduraci%C3%B3n%20acelerada
Record 2 - internal organization data 1992-07-28
Record 2, English
Record 2, Subject field(s)
- Food Industries
- Milling and Cereal Industries
Record 2, Main entry term, English
- aged flour
1, record 2, English, aged%20flour
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 DEF
Flour whose baking performance has been improved by either chemical or physical treatment, by natural oxidation during storage, or a combination of two or more of these factors. (Bread Science and Technology 1971). 2, record 2, English, - aged%20flour
Record 2, French
Record 2, Domaine(s)
- Industrie de l'alimentation
- Minoterie et céréales
Record 2, Main entry term, French
- farine maturée
1, record 2, French, farine%20matur%C3%A9e
feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 OBS
Les propriétés fonctionnelles des farines(propriétés liées à la formation d’une bonne pâte boulangère) s’améliorent au cours de l'entreposage. Le phénomène déterminant de cette "maturation" n’ est pas bien connu mais paraît être lié à l'oxydation des groupements sulfhydrile ou au réarrangement de certains ponts disulfure du gluten.(...) La maturation des farines peut être accélérée par l'addition de faibles quantités d’agents de maturation tels que bromates ou bioxyde de chlore. 2, record 2, French, - farine%20matur%C3%A9e
Record 2, Spanish
Record 2, Textual support, Spanish
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