TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
D.E.P. [3 records]
Record 1 - internal organization data 2013-06-21
Record 1, English
Record 1, Subject field(s)
- Animal Diseases
- Pig Raising
Record 1, Main entry term, English
- porcine epidemic diarrhea
1, record 1, English, porcine%20epidemic%20diarrhea
correct
Record 1, Abbreviations, English
- PED 1, record 1, English, PED
correct
Record 1, Synonyms, English
- porcine epidemic diarrhoea 2, record 1, English, porcine%20epidemic%20diarrhoea
correct
- PED 3, record 1, English, PED
correct
- PED 3, record 1, English, PED
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Porcine epidemic diarrhea is caused by a coronavirus distinct from Transmissible Gastroenteritis virus (TGE). ... Like TGE, the virus damages the villi in the gut thus reducing the absorptive surface, with loss of fluid and dehydration. 4, record 1, English, - porcine%20epidemic%20diarrhea
Record 1, French
Record 1, Domaine(s)
- Maladies des animaux
- Élevage des porcs
Record 1, Main entry term, French
- diarrhée épidémique porcine
1, record 1, French, diarrh%C3%A9e%20%C3%A9pid%C3%A9mique%20porcine
correct, feminine noun
Record 1, Abbreviations, French
- D.E.P. 2, record 1, French, D%2EE%2EP%2E
correct, feminine noun
- DEP 3, record 1, French, DEP
correct, feminine noun
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Affection intestinale du porc [...] due à un Coronavirus différent de ceux qui provoquent la gastro-entérite transmissible et la maladie du vomissement et du dépérissement. 4, record 1, French, - diarrh%C3%A9e%20%C3%A9pid%C3%A9mique%20porcine
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Enfermedades de los animales
- Cría de ganado porcino
Record 1, Main entry term, Spanish
- diarrea epidémica porcina
1, record 1, Spanish, diarrea%20epid%C3%A9mica%20porcina
correct, feminine noun
Record 1, Abbreviations, Spanish
- DEP 2, record 1, Spanish, DEP
correct, feminine noun
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 CONT
Gastroenteritis víricas [...]. Las dos enfermedades víricas principales del aparato digestivo del cerdo son la gastroenteritis transmisible y la diarrea epidémica porcina. 2, record 1, Spanish, - diarrea%20epid%C3%A9mica%20porcina
Record 2 - internal organization data 2008-03-10
Record 2, English
Record 2, Subject field(s)
- Milling and Cereal Industries
- Noodles and Pasta
- Breadmaking
Record 2, Main entry term, English
- maximum consistency
1, record 2, English, maximum%20consistency
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
In 1961 a method was introduced for mixing macaroni dough at 30 to 35% absorption on the farinograph. Among durum wheat varieties there is quite a variation in mixing characteristics. The curves are normally described by three parameters: dough development time (DDT): time in minutes required for the curve to reach a peak; maximum consistency (MC): viscosity measured in Brabender Units (B.U.) at the peak of the curve; tolerance index (TI): difference in consistency between the values at the peak and four minutes past the peak. 1, record 2, English, - maximum%20consistency
Record 2, French
Record 2, Domaine(s)
- Minoterie et céréales
- Pâtes alimentaires
- Boulangerie
Record 2, Main entry term, French
- consistance maximale
1, record 2, French, consistance%20maximale
correct, feminine noun
Record 2, Abbreviations, French
- C.M. 1, record 2, French, C%2EM%2E
feminine noun
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
En 1961, on a adopté une méthode de pétrissage de la pâte à macaroni entre 30 % et 35 % d’absorption au farinographe. Les variétés de blé dur offrent une grande diversité de propriétés se rapportant au pétrissage. Les courbes sont normalement décrites par trois paramètres : durée d’élaboration de la pâte (D.E.P.) : le temps (en minutes) nécessaire pour que la courbe atteigne un pic; consistance maximale (C.M.) : la viscosité mesurée en unités Brabender (U.B.) au pic de la courbe; indice de tolérance (I.T.) : la différence de consistance entre la valeur pic et la valeur quatre minutes après. 1, record 2, French, - consistance%20maximale
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 2007-11-15
Record 3, English
Record 3, Subject field(s)
- Breadmaking
- Noodles and Pasta
Record 3, Main entry term, English
- dough development time
1, record 3, English, dough%20development%20time
correct
Record 3, Abbreviations, English
- DDT 1, record 3, English, DDT
correct
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 CONT
In 1961 a method was introduced for mixing macaroni dough at 30 to 35% absorption on the farinograph. Among durum wheat varieties there is quite a variation in mixing characteristics. The curves are normally described by three parameters: dough development time (DDT): time in minutes required for the curve to reach a peak; maximum consistency (MC): viscosity measured in Brabender Units (B.U.) at the peak of the curve; tolerance index (TI): difference in consistency between the values at the peak and four minutes past the peak. 1, record 3, English, - dough%20development%20time
Record 3, French
Record 3, Domaine(s)
- Boulangerie
- Pâtes alimentaires
Record 3, Main entry term, French
- durée d’élaboration de la pâte
1, record 3, French, dur%C3%A9e%20d%26rsquo%3B%C3%A9laboration%20de%20la%20p%C3%A2te
correct, feminine noun
Record 3, Abbreviations, French
- D.E.P. 1, record 3, French, D%2EE%2EP%2E
feminine noun
Record 3, Synonyms, French
- temps de développement de la pâte 2, record 3, French, temps%20de%20d%C3%A9veloppement%20de%20la%20p%C3%A2te
correct, masculine noun
Record 3, Textual support, French
Record number: 3, Textual support number: 1 CONT
En 1961, on a adopté une méthode de pétrissage de la pâte à macaroni entre 30 % et 35 % d’absorption au farinographe. Les variétés de blé dur offrent une grande diversité de propriétés se rapportant au pétrissage. Les courbes sont normalement décrites par trois paramètres : durée d’élaboration de la pâte (D.E.P.) : le temps (en minutes) nécessaire pour que la courbe atteigne un pic; consistance maximale (C.M.) : la viscosité mesurée en unités Brabender (U.B.) au pic de la courbe; indice de tolérance (I.T.) : la différence de consistance entre la valeur pic et la valeur quatre minutes après. 1, record 3, French, - dur%C3%A9e%20d%26rsquo%3B%C3%A9laboration%20de%20la%20p%C3%A2te
Record 3, Spanish
Record 3, Textual support, Spanish
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