TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

MAIS CIREUX [4 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2010-09-10

English

Subject field(s)
  • Botany
  • Grain Growing
Universal entry(ies)
Zea mays convar. ceratina
Latin
OBS

Agricultural food products.

OBS

In the USA "corn" is used for maize alone, but in the United Kingdom it is used for wheat, oats or other cereals.

OBS

waxy maize: term standardized by ISO.

French

Domaine(s)
  • Botanique
  • Culture des céréales
Entrée(s) universelle(s)
Zea mays convar. ceratina
Latin
OBS

Céréales grains.

OBS

maïs cireux : terme normalisé par l'ISO.

Spanish

Campo(s) temático(s)
  • Botánica
  • Cultivo de cereales
Entrada(s) universal(es)
Zea mays convar. ceratina
Latin
DEF

Tipo de maíz en el cual el contenido de almidón de sus granos presenta una cantidad elevada de amilopectina.

Save record 1

Record 2 1994-08-25

English

Subject field(s)
  • Food Industries
  • Biochemistry
CONT

Waxy starches are also modified to change their specification in the same manner as regular starch. The major use of modified waxy maize is in processed foods. It is also used as a stabilizer in pie fillings and salad dressings. In the non-food area it is employed as an adhesive on gummed paper tape. (Grain Starch Utilization Study, McNicol et al., Canadian Wheat Board, Sept. 1972, p. 18.)

French

Domaine(s)
  • Industrie de l'alimentation
  • Biochimie
DEF

Amidon particulièrement riche en amylopectine, extrait de certains cultivars de céréales.

OBS

Suivant l'origine, on peut parler d’amidon de maïs cireux, d’amidon de riz gluant, etc.

Spanish

Save record 2

Record 3 1991-07-12

English

Subject field(s)
  • Food Industries
CONT

Waxy maize starch ... Use ... Frozen sauces and gravies ... Characteristics ... Transparent paste, freezes well.

French

Domaine(s)
  • Industrie de l'alimentation
Key term(s)
  • amidon de grains cireux

Spanish

Save record 3

Record 4 1989-11-16

English

Subject field(s)
  • Food Additives
  • Biochemistry
DEF

A non-linear polymer of glucose, obtained from waxy corn.

CONT

... Addition of amioca to fruit products is not acceptable.

French

Domaine(s)
  • Additifs alimentaires
  • Biochimie
DEF

Amylopectine de maïs cireux.

OBS

Il semble évident que le terme "amioca", absent des documents français consultés, a été formé à partir des deux premières lettres de "amylopectine", auxquelles on a ajouté la terminaison "ioca", empruntée à "tapioca"(l'amioca servant parfois de substitut au tapioca). D'après La science alimentaire de A à Z(ADRAL, 1986, pages 24 et 25), le maïs cireux contient 100% d’amylopectine(donc zéro pour cent d’amylose). Il n’ a toutefois par été possible pour moi d’établir une différence nette entre l'amylose du maïs cireux et celle des autres lignées de maïs. Peut-être cette différence ne concerne-t-elle que le degré de pureté.

OBS

Je propose sous toute réserve le genre masculin pour "amioca", par rapprochement avec "tapioca".

Key term(s)
  • amylopectine de maïs cireux

Spanish

Save record 4

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