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Fiche 1,  Justifications,  Anglais

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The consistency of "sticky" rice is determined by two kinds of starch in the kernels, amylose and amylopectin. The more amylopectin, the stickier the texture. Glutinous rice is easily distinguished from other varieties by its milky colour. Most widely consumed where it is grown-mainly in dry areas of northern Thailand, Laos and Cambodia-it is often used as an ingredient in sweet dishes and snacks, and for brewing beer.  2, fiche 1, Anglais, - glutinous%20rice

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Despite its name [glutinous rice], this rice, widely used in Chinese cooking, is completely gluten-free. When boiled it becomes sweet and sticky and is thus used mainly in baking and confectionery, and also for making beer. (There are two varieties, black and white).  4, fiche 1, Anglais, - glutinous%20rice

Fiche 1,  Justifications,  Français

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Variété de riz à saveur douce et à l'aspect onctueux et collant utilisé dans la préparation des machis (galettes confectionnées avec du riz).  3, fiche 1, Français, - riz%20gluant

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Le riz gluant se distingue facilement des autres variétés par sa couleur laiteuse.  1, fiche 1, Français, - riz%20gluant

Fiche 1,  Justifications,  Espagnol

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El arroz glutinoso (Oryza sativa var. glutinosa o Oryza glutinosa; también denominado arroz pegajoso y arroz dulce) es un tipo de arroz de grano corto que se vuelve pegajoso cuando se cocina. Se denomina glutinoso (del latín glūtinōsus) por lo pegajoso que es y no porque contenga gluten. No debe confundirse con otros arroces asiáticos que poseen este efecto pegajoso, el arroz glutinoso es más pegajoso que estos arroces.  1, fiche 1, Espagnol, - arroz%20glutinoso

Fiche 2,  Justifications,  Anglais

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Flow field-flow fractionation(flow FFF) with frit inlet and frit outlet mode(FIFO) was coupled online to multiangle light scattering(MALS) and refractive index(RI) detectors to investigate the molecular characteristics of normal and zero amylose barley starch polymers.  2, fiche 2, Anglais, - normal%20and%20zero%20amylose%20barley%20starch

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Term used at the Canadian Grain Commission.  3, fiche 2, Anglais, - normal%20and%20zero%20amylose%20barley%20starch

Fiche 2,  Justifications,  Français

Record number: 2, Textual support number: 1 OBS

Terme en usage à la Commission canadienne des grains.  2, fiche 2, Français, - amidon%20d%27orge%20normal%20et%20%C3%A0%20z%C3%A9ro%20pourcent%20d%27amylose

Fiche 2,  Justifications,  Espagnol

Fiche 3,  Justifications,  Anglais

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[The] results are in good agreement with the theoretical prediction of the molecular conformation of amylose and amylopectin.  2, fiche 3, Anglais, - molecular%20conformation%20of%20amylose%20and%20amylopectin

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Term used in abstract on FFF [flow field-flow fractionation] published in Cereal Chemistry, May 2003.  3, fiche 3, Anglais, - molecular%20conformation%20of%20amylose%20and%20amylopectin

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Term used at the Canadian Grain Commission.  4, fiche 3, Anglais, - molecular%20conformation%20of%20amylose%20and%20amylopectin

Fiche 3,  Justifications,  Français

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Terme tiré d'un résumé sur la technique FFF [fractionnement par couplage flux-force] publié dans Cereal Chemistry en mai 2003.  1, fiche 3, Français, - conformation%20mol%C3%A9culaire%20de%20l%27amylose%20et%20de%20l%27amylopectine

Record number: 3, Textual support number: 2 OBS

Terme en usage à la Commission canadienne des grains.  2, fiche 3, Français, - conformation%20mol%C3%A9culaire%20de%20l%27amylose%20et%20de%20l%27amylopectine

Fiche 3,  Justifications,  Espagnol

Fiche 4,  Justifications,  Anglais

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The starch grain or granule is composed of 2 parts, an outer surface coating or sack composed of amylopectin, and the inner portion called amylose.  3, fiche 4, Anglais, - amylose

Fiche 4,  Justifications,  Français

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Partie interne du grain d'amidon.  2, fiche 4, Français, - amylose

Fiche 4,  Justifications,  Espagnol

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Homopolisacárido de glucosa no ramificado, constituyente del almidón.  2, fiche 4, Espagnol, - amilosa

Fiche 5,  Justifications,  Anglais

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Amylose, the predominant gel-forming polymer in starch, produces stronger, relatively thermal stable gels. Because the amylose molecule is linear, it can form strong intra-and intermolecular networks "High-amylose starches are commercially used in mainly three areas : the cereal industry, confectionery and coating area, "says Neil Grimwood, director of marketing and technical services of a starch supplier's food division.  1, fiche 5, Anglais, - high%2Damylose%20starch

Fiche 5,  Justifications,  Français

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À l'origine de cette innovation : les mathématiques appliquées aux sciences pharmaceutiques et l'étude chimique de l'amylose réticulé. «Ces deux axes de recherche ont aidé à mieux comprendre l'action des polymères, signale Louis Cartilier. Et cela a joué un rôle important dans le processus de la découverte des possibilités de l'amylose réticulé, une matrice polymère dérivée de l'amidon à haute teneur en amylose», déclare le professeur.  1, fiche 5, Français, - amidon%20%C3%A0%20haute%20teneur%20en%20amylose

Fiche 5,  Justifications,  Espagnol