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AMYLACE [10 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2024-08-27

English

Subject field(s)
  • Cytology
  • Histology
Universal entry(ies)
corpus amylaceum
Latin
corpora amylacea
Latin, plural
OBS

They occur in the prostate, neuroglia, and pulmonary alveoli and become more numerous with advancing age ...

OBS

amylaceous body, corpus amylaceum: designations usually used in the plural.

Key term(s)
  • amylaceous bodies

French

Domaine(s)
  • Cytologie
  • Histologie
Entrée(s) universelle(s)
corpus amylaceum
Latin
corpora amylacea
Latin, plural
DEF

Amas lamellaire glycoprotéique amorphe, arrondi, réfringent, normalement présent dans certains tissus : méninges, prostate, ou apparaissant au sein de certains néoplasmes ou de certaines lésions inflammatoires ou dégénératives : pneumopathies chroniques, maladie d'Alzheimer.

OBS

corps amylacé, corpus amylaceum : désignations habituellement utilisées au pluriel.

Key term(s)
  • corps amylacés

Spanish

Campo(s) temático(s)
  • Citología
  • Histología
Entrada(s) universal(es)
corpus amylaceum
Latin
corpora amylacea
Latin, plural
Key term(s)
  • cuerpos amiláceos
Save record 1

Record 2 2013-08-14

English

Subject field(s)
  • Chemistry
DEF

Pertaining to or of the nature of starch, such as cereal flour; i.e., starchy.

OBS

amylaceous: term and definition reproduced with the permission of the copyright holder, CSA International, 178 Rexdale Blvd., Toronto, Ontario, Canada M9W 1R3. However, CSA International shall not be responsible for the manner in which the information is presented, nor for any interpretations thereof. This CSA International material may not have been updated to reflect amendments subsequently made to the original content. For further information, contact CSA International.

French

Domaine(s)
  • Chimie
OBS

[...] de la nature de la fécule [...]

Spanish

Campo(s) temático(s)
  • Química
DEF

Que contiene almidón o que se parece a esta sustancia.

Save record 2

Record 3 2012-06-18

English

Subject field(s)
  • Food Additives
  • Food Industries

French

Domaine(s)
  • Additifs alimentaires
  • Industrie de l'alimentation
OBS

dextrine, amidon.

Spanish

Campo(s) temático(s)
  • Aditivos alimentarios
  • Industria alimentaria
Save record 3

Record 4 2011-08-08

English

Subject field(s)
  • Grain Growing

French

Domaine(s)
  • Culture des céréales

Spanish

Campo(s) temático(s)
  • Cultivo de cereales
CONT

El maíz amiláceo es uno de los principales alimentos de los habitantes de la sierra del Perú; la producción es principalmente destinada al autoconsumo en forma de choclo, cancha, mote, harina precocida, y bebidas, entre otras formas de uso; siendo por lo tanto, importante para una población de aproximadamente ocho millones de personas que lo consumen.

Save record 4

Record 5 2011-02-08

English

Subject field(s)
  • Milling and Cereal Industries
  • Grain Growing
CONT

Soft wheats are used for the production of biscuit and cake flours. Compared to hard red spring wheats they are lower in protein, have starchy endosperms and when milled produce a white flour of finer particle size, which is very suitable for cake and biscuit flours.

French

Domaine(s)
  • Minoterie et céréales
  • Culture des céréales
CONT

[Les] blés tendres [...] sont généralement renflés, à pellicule assez épaisse [...]; leur cassure est blanche, forte en amidon, faible en protides.

OBS

En Europe on a tendance à parler du "blé de pays", ou du "blé indigène, réservant le terme "blé tendre" pour désigner la notion plus vaste du "blé commun". Les blés de pays sont renforcés par des "blés de force" d'importation pour en augmenter la teneur en gluten et donc améliorer la valeur boulangère.

Key term(s)
  • blé de pays
  • blé indigène
  • blé farineux
  • blé amylacé

Spanish

Campo(s) temático(s)
  • Molinería y cereales
  • Cultivo de cereales
CONT

El trigo blando es un grupo al que pertenecen una serie de especies que se destinan fundamentalmente a la producción de pan en Europa y a la producción de pastas en Estados Unidos o Canadá. La especie más abundante dentro de este grupo es el trigo blando (Triticum aestivum) aunque al mismo grupo pertenecen otros tan conocidos como la escaña mayor (Triticum spelta). El trigo blando se cultiva preferentemente en regiones cálidas o templadas y el grano al romperse presenta una diferencia de textura entre el borde, más duro, y el centro más harinoso. Su contenido en almidón, grasas, hierro, fósforo y vitamina B es superior al trigo duro.

Save record 5

Record 6 2003-09-04

English

Subject field(s)
  • Milling and Cereal Industries
  • Agricultural Economics
  • Food Industries
CONT

Starchy endosperm: Bulk of the endosperm within the aleurone layer, consisting largely of starch granules embedded in a proteinaceous matrix. The starchy endosperm also contains sugars, fats, and fibers. The bulk of the starchy endosperm survives the milling and polishing process as the milled with rice.

OBS

Term used at the Canadian Grain Commission in the field of cereal terminology.

French

Domaine(s)
  • Minoterie et céréales
  • Économie agricole
  • Industrie de l'alimentation
DEF

Qualifie des produits contenant de l'amidon en grande proportion.

OBS

Les grains amylacés, qui, outre l'amidon, peuvent contenir des protéines, des lipides et autres substances de réserve.

OBS

mitadiné; amylacé : Termes en usage à la Commission canadienne des grains dans le domaine céréalier.

Spanish

Campo(s) temático(s)
  • Molinería y cereales
  • Economía agrícola
  • Industria alimentaria
DEF

Que contiene almidón.

Save record 6

Record 7 2001-07-23

English

Subject field(s)
  • Plant Biology
  • Food Industries
  • Milling and Cereal Industries
CONT

At this stage, it is timely to make a closer examination of the structure of a grain of wheat; the starting material of the milling process. The wheat seed varies in length from 4.8 millimetres to 9.5 millimetres, depending on variety and degree of maturity. Its shape ranges from spherical to oblong. Running along the full length of the wheat seed is the crease, which reaches in depth almost to the middle of the grain. The seed, or berry as it is sometimes called, is made up of three main parts: the interior starchy endosperm, the seed coat or bran, and the embryo called the germ. An average well matured grain of wheat has approximately the following compositions: endosperm, 85%, bran, 13%; and germ, 2%.

French

Domaine(s)
  • Biologie végétale
  • Industrie de l'alimentation
  • Minoterie et céréales
CONT

Le moment est venu d'examiner de plus près la structure du grain de blé, point de départ des opérations de mouture. Le grain de blé mesure de 4,8 mm à 9,5 mm de long, selon les variétés et le degré de maturité. Sa forme varie de sphérique à allongée. Sa surface est parcourue d'un sillon longitudinal dont la profondeur atteint près de la moitié de l'épaisseur du grain. La graine est constituée de trois éléments principaux : l'albumen farineux interne, les membranes (le son) et l'embryon, qu'on appelle germe. La composition moyenne du grain bien développé est à peu près la suivante : albumen 85%, son 13% et germe 2%.

Spanish

Save record 7

Record 8 2001-01-26

English

Subject field(s)
  • Biochemistry
CONT

Non-starched polysaccharide.

French

Domaine(s)
  • Biochimie
OBS

Amylacé : qui contient de l'amidon.

Spanish

Save record 8

Record 9 1985-12-18

English

Subject field(s)
  • Plant and Crop Production

French

Domaine(s)
  • Cultures (Agriculture)

Spanish

Save record 9

Record 10 1976-06-19

English

Subject field(s)
  • Glues and Adhesives (Industries)

French

Domaine(s)
  • Colles et adhésifs (Industries)

Spanish

Save record 10

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