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Fiche 1,  Justifications,  Anglais

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Hard mast consists of hard-shelled seeds that have a relatively long "shelf life" and are typically high in fat, carbohydrates, and protein. These characteristics make them a food source that is both high in energy content and available well into the winter months.  2, fiche 1, Anglais, - hard%20mast

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Fruits, nuts, and seeds of woody plants are called mast when referring to their use by wildlife for food. Hard mast refers to nuts and seed and soft mast refers to fruits and berries.  3, fiche 1, Anglais, - hard%20mast

Fiche 1,  Justifications,  Français

Fiche 1,  Justifications,  Espagnol

Fiche 2,  Justifications,  Anglais

Record number: 2, Textual support number: 1 CONT

Late in the summer, August and September in the northeastern United States, colonies also begin to rear winter bees, who are physiologically distinct from summer bees. These workers live much longer—up to six months versus six weeks for summer bees. Winter bees also have larger fat bodies. Fat bodies are specialized organs located in the abdomen that provide bees with the nutritional reserves needed to survive winter.  2, fiche 2, Anglais, - winter%20bee

Fiche 2,  Justifications,  Français

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[...] les abeilles d'hiver, soit celles pondues au mois d'août et au début de septembre, développent des corps gras plus volumineux, qui sécrètent plus de vitellogénine, ce qui augmente leur durée de vie jusqu'à 6 à 8 mois, contrairement aux abeilles d'été qui ont une durée de vie de 40 jours.  2, fiche 2, Français, - abeille%20d%27hiver

Fiche 2,  Justifications,  Espagnol

Fiche 3,  Justifications,  Anglais

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... the breed and size of individual cattle affects their target "finished weight[, ]" when they are fat enough to go to slaughter.... A common mistake among many pasture-finishing programs is that they fail to account for size differences in their cattle finishing programs. They often want to slaughter all their calves by the end of the second growing season to avoid another winter of high feed costs. But larger-sized calves within the group will still be underfinished — they need more time. If they are slaughtered at the same time as the smaller-framed calves, their beef will be tough.  8, fiche 3, Anglais, - finishing%20weight

Fiche 3,  Justifications,  Français

Fiche 3,  Justifications,  Espagnol

Fiche 4,  Justifications,  Anglais

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The pulled pork sandwich is one of the famous categories in sandwiches for non-vegetarian lovers. Pork is pig's meat and in making the pulled pork sandwich, usually the meat of the pig's shoulder is used as it has lots of fat. The pulled pork sandwich is usually a favorite dish for the winters. It is warm and spicy and can be enjoyed during the winter season. It is a slow cooked dish and takes lot of time for its preparation. The pulled pork sandwich is made out of buns rather than that of the normal white breads or the sandwich breads. The sauce gets easily soaked up in the hamburger buns.  1, fiche 4, Anglais, - pulled%20pork%20sandwich

Fiche 4,  Justifications,  Français

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De tout pour le carnivore en vous. Sandwich au porc effiloché, poulet fumé, succulentes côtes levées, poitrines de bœuf et burgers immenses [...]  1, fiche 4, Français, - sandwich%20au%20porc%20effiloch%C3%A9

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sandwich au porc effiloché : terme relevé aussi dans une circulaire du Zeller's.  2, fiche 4, Français, - sandwich%20au%20porc%20effiloch%C3%A9

Fiche 4,  Justifications,  Espagnol

Fiche 5,  Justifications,  Anglais

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During energy-demanding periods of the annual cycle such as migration or during cold days in winter, birds store fat comprised mostly of 16-or 18-carbon unsaturated fatty acids. In such situations, birds may feed selectively on foods with specific fatty acids that enable efficient fat deposition.... The preference for diets containing long-chain unsaturated fatty acids to diets containing long-chain saturated fatty acids was consistent in birds tested...  3, fiche 5, Anglais, - long%2Dchain%20saturated%20fatty%20acid

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Peroxisomes contain enzymes that are necessary for cellular metabolism such as the beta-oxidation of very long chain fatty acids (VLCFAs). Deficiency in these enzymes results in the accumulation of saturated VLCFA in tissues throughout the body, such as the plasma, red blood cells, and cultured skin fibroblasts. High levels of long chain saturated fatty acids occur, specifically hexacosanoic acid (C26:0), along with an increased C26:C24 and C26:C22 ratio.  4, fiche 5, Anglais, - long%2Dchain%20saturated%20fatty%20acid

Fiche 5,  Justifications,  Français

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Les graisses saturées peuvent conférer un risque par des mécanismes autres que leurs effets sur les lipoprotéines plasmatiques. L'agrégabilité plaquettaire est augmentée par une large variété de graisses saturées, et d'autres paramètres de la coagulation tel que le Facteur VII sont augmentés. Les acides gras saturés à longue chaîne incluant l'acide stéarique confèrent ces effets thrombogéniques indésirables.  2, fiche 5, Français, - acide%20gras%20satur%C3%A9%20%C3%A0%20longue%20cha%C3%AEne

Fiche 5,  Justifications,  Espagnol

Fiche 6,  Justifications,  Anglais

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Shortening comprised of a solid and liquid fat, typically liquid at room temperature.  2, fiche 6, Anglais, - plastic%20shortening

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In North America, white bread is usually made with 2 to 4% fat; in Japan the level may be 6 to 8%. Lard and plastic shortening, although still widely used, have been replaced to a large extent with soy oil or similar products that are fluid at room temperature. When lard is used, the average level in the United States is about 2.7% while the level of plastic shortening is about 2.9%. By comparison, the average oil usage is about 2.1%. This reduction in shortening usage of 25 to 30% has been made possible through the use of dough strengtheners. The weighted average for all shortenings used in U.S. bread production is 2.3% which is considerably less than the average used 10 to 20 years ago.  3, fiche 6, Anglais, - plastic%20shortening

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If a solid shortening is used in a bread or roll, it can make the product firmer than one made with oil. Following distribution during winter, or in cooler storage conditions, consumers may feel such a product and think it's stale. Sweet rolls are a little different because they have higher levels of both fat and sugar. Here, instead of oil, an emulsified plastic shortening may be better.  4, fiche 6, Anglais, - plastic%20shortening

Fiche 6,  Justifications,  Français

Record number: 6, Textual support number: 1 CONT

En Amérique du Nord, le pain blanc contient généralement de 2 à 4 % de matières grasses; au Japon, la proportion atteint jusqu'à 6 % ou 8 %. Bien qu'ils soient encore couramment utilisés, le saindoux et les matières grasses fermes (plastiques) ont été remplacés dans une large mesure par l'huile de soja ou des produits similaires qui sont liquides à la température ambiante. Aux États-Unis, l'utilisation de saindoux s'établit en moyenne de 2,7 % du poids en farine et celle de matières grasses fermes, à approximativement 2,9 %. Par comparaison, l'utilisation de l'huile s'établit en moyenne à environ 2,1 %. La diminution de 25 % à 30 % dans l'utilisation des matières grasses a été rendue possible grâce à l'emploi de raffermissants de la pâte. La moyenne pondérée pour toutes les matières grasses utilisées dans la production panaire américaine est de 2,3 %, ce qui est beaucoup moins que la moyenne d'il y a dix ou vingt ans.  1, fiche 6, Français, - mati%C3%A8re%20grasse%20ferme

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Graisses plastiques ou shortenings. On appelle shortenings les graisses plastiques utilisées en pâtisserie qui sont obtenues à partir d'huiles partiellement hydrogénées, de graisses animales, telles quelles et interestérifiées. Le mélange de graisses est travaillé à froid en présence d'antioxydants et sous gaz inerte. La teneur en solide obtenue est de 15 à 30 % entre 15 et 35 degrés C.  2, fiche 6, Français, - mati%C3%A8re%20grasse%20ferme

Fiche 6,  Justifications,  Espagnol