TERMIUM Plus®

From: Translation Bureau

On social media

Consult the Government of Canada’s terminology data bank.

MALTOSE [6 records]

Record 1 2011-11-04

English

Subject field(s)
  • Biochemistry
OBS

Term(s) taken from a Canadian laboratory-equipment company's catalogue.

French

Domaine(s)
  • Biochimie
OBS

Terme(s) tiré(s) du catalogue d'une compagnie canadienne d'équipement de laboratoire.

Spanish

Save record 1

Record 2 2011-09-26

English

Subject field(s)
  • Biochemistry
OBS

Term(s) taken from a Canadian laboratory-equipment company's catalogue.

French

Domaine(s)
  • Biochimie
OBS

Terme(s) tiré(s) du catalogue d'une compagnie canadienne d'équipement de laboratoire.

Spanish

Save record 2

Record 3 2011-08-25

English

Subject field(s)
  • Biochemistry
OBS

Term(s) taken from a Canadian laboratory-equipment company's catalogue.

French

Domaine(s)
  • Biochimie
OBS

Terme(s) tiré(s) du catalogue d'une compagnie canadienne d'équipement de laboratoire.

Spanish

Save record 3

Record 4 2005-02-04

English

Subject field(s)
  • Chemical Elements and Compounds
DEF

The sugar produced from malt-paste by the action of malt or diastase...

Key term(s)
  • malt sugar

French

Domaine(s)
  • Éléments et composés chimiques
DEF

Sucre formé de deux oses (diholoside) obtenu par l'hydrolyse enzymatique de l'amidon de l'orge germé (sucre de malt).

Spanish

Campo(s) temático(s)
  • Elementos y compuestos químicos
OBS

El término "azúcar de malta" se puede utilizar como nombre masculino o femenino, aunque normalmente "azúcar" se utiliza en el masculino.

Save record 4

Record 5 2002-02-07

English

Subject field(s)
  • Milling and Cereal Industries
  • Breadmaking
  • Biochemistry
DEF

An index of diastatic activity of flour measured as the number of milligrams of maltose produced from 10 grams of flour under standardized conditions.

French

Domaine(s)
  • Minoterie et céréales
  • Boulangerie
  • Biochimie
CONT

L'indice de maltose d'une farine de blé donne une indication de sa valeur boulangère. Les pâtes obtenues de farine à faible indice de maltose ne contiennent pas assez de sucres fermentescibles et produisent peu de gaz pendant la fermentation. Le pain obtenu risque d'avoir un volume insuffisant, une mie de texture médiocre et une croûte pâle [...].

Spanish

Save record 5

Record 6 1991-05-01

English

Subject field(s)
  • Sugar Industry

French

Domaine(s)
  • Sucrerie (Industrie de l'alimentation)
OBS

Source(s) : Santé et Bien-être social (Québec).

Spanish

Save record 6

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2026
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Features

GCtranslate (available on the Government of Canada network only)

Use this artificial intelligence prototype to translate Government of Canada content up to and including Protected B. Available to employees of selected departments and agencies only.

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: