TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
PRODUIT AMYLACE [2 records]
Record 1 - internal organization data 2012-06-18
Record 1, English
Record 1, Subject field(s)
- Food Additives
- Food Industries
Record 1, Main entry term, English
- cereal binder
1, record 1, English, cereal%20binder
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record 1, French
Record 1, Domaine(s)
- Additifs alimentaires
- Industrie de l'alimentation
Record 1, Main entry term, French
- produit amylacé
1, record 1, French, produit%20amylac%C3%A9
masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 OBS
dextrine, amidon. 1, record 1, French, - produit%20amylac%C3%A9
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Aditivos alimentarios
- Industria alimentaria
Record 1, Main entry term, Spanish
- producto amiláceo
1, record 1, Spanish, producto%20amil%C3%A1ceo
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2004-12-14
Record 2, English
Record 2, Subject field(s)
- Physics of Solids
- Food Industries
Record 2, Main entry term, English
- melting 1, record 2, English, melting
Record 2, Abbreviations, English
Record 2, Synonyms, English
- plasticization 1, record 2, English, plasticization
Record 2, Textual support, English
Record 2, French
Record 2, Domaine(s)
- Physique des solides
- Industrie de l'alimentation
Record 2, Main entry term, French
- fusion
1, record 2, French, fusion
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
- plastification 1, record 2, French, plastification
feminine noun
Record 2, Textual support, French
Record number: 2, Textual support number: 1 DEF
Phénomène de transformation de la matière, en l’absence d’excès d’eau, caractérisé par la disparition de la structure cristalline de l’amidon et probablement des structures secondaires et tertiaires des protéines. 1, record 2, French, - fusion
Record number: 2, Textual support number: 1 CONT
La fusion résulte de l’apport d’énergie mécanique, en parallèle avec un apport de chaleur provenant du fourreau. Elle a lieu dans la zone de transformation. 1, record 2, French, - fusion
Record number: 2, Textual support number: 1 OBS
Après la zone de transformation, l'amidon, ou le produit amylacé, ou les protéines, s’écoulent sous la forme d’une phase homogène fondue, analogue à celle des polymères thermoplastiques. 1, record 2, French, - fusion
Record 2, Spanish
Record 2, Textual support, Spanish
Copyright notice for the TERMIUM Plus® data bank
© Public Services and Procurement Canada, 2025
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau
Features
Language Portal of Canada
Access a collection of Canadian resources on all aspects of English and French, including quizzes.
Writing tools
The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.
Glossaries and vocabularies
Access Translation Bureau glossaries and vocabularies.
- Date Modified: