Gaois

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3 results

  1. AGRICULTURE, FORESTRY AND FISHERIES · AGRI-FOODSTUFFS|beverages and sugar|sugar

    #608346

    IATE #816805
    iseaglúcós Reference Ionstraim Aontachais 1985, Airt. 108 ;Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    HFCS Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Isoglukose | Glukosesirup mit hohem Fruktosegehalt | GSHF | Isoglucose | Stärkezucker
    de
    Definition aus Stärke, Glukose oder Glukosepolymeren gewonnener Glukosesirup mit hohem Fruktosegehalt Reference Council-DE
    Comment "wird vorwiegend aus Maisstärke gewonnen und daher auch als ""Stärkezucker"" IATE:773115 oder ""Maiszucker"" IATE:819859 bezeichnet, DIV: cba, 24.9.2009"
    isoglucose | high-fructose corn starch | glucose syrup
    en
    Definition product obtained from glucose or its polymers with a content by weight in the dry state of at least 10% fructose Reference "Definition of ‘isoglucose’ in point 3 of Part II (Definitions concerning the sugar sector) of Annex III (Definitions referred to in Article 2(1)) of the Single CMO Regulation (Regulation (EC) No 1234/2007), CELEX:32007R1234/EN"
    Comment "Most important of the sweeteners manufactured from maize starch. Widely used in the production of food and soft drinks.Reference: Food and Agriculture Organization of the United Nations (FAO). Economic and Social Development Department. Definition and Classification of Commodities (Draft). 3. Sugar Crops and Sweeteners and Derived Products © FAO 1994, http://www.fao.org/es/faodef/fdef03e.htm [14.3.2013]See also:- fructose [ IATE:771527 ]- glucose [ IATE:814322 ]- high fructose corn syrup (HFCS) [ IATE:1014770 ]"
    isoglucose | sirop de maïs à haute teneur en fructose | sirop d'amidon à haute teneur en fructose | sirop de glucose à haute teneur en fructose | SHTF | S.H.T.F. | SGHTF | S.G.H.T.F.
    fr
    Definition """un nouveau type de sirop d'amidon dans lequel le glucose a été isomérisé pour devenir du fructose grâce à l'emploi d'un ou plusieurs enzymes provoquant l'isomérisation""" Reference "FAO, http://www.fao.org/WAICENT/faoinfo/economic/FAODEF/FAODEFF/H38F.HTM (19/07/2005)"
    Comment """C'est le plus important des édulcorants fabriqués à partir de l'amidon de maïs. Trés largement utilisé pour la production d'aliments et de boissons sans alcool."" [FAO, http://www.fao.org/WAICENT/faoinfo/economic/FAODEF/FAODEFF/H38F.HTM (19/07/2005) ]"
  2. AGRI-FOODSTUFFS|beverages and sugar|sugar · AGRI-FOODSTUFFS|agri-foodstuffs|food industry

    #622145

    IATE #1202970
    síoróip ghlúcóis Reference "Rialachán (AE) Uimh. 374/2014 maidir le dleachtanna custaim ar earraí de thionscnamh na hÚcráine a laghdú nó a dhíchur, CELEX:32014R0374/GA ;Faomhadh an téarma seo mar chuid de Thionscadal Lex"
    ga
    sirop de glucose
    fr
  3. AGRICULTURE, FORESTRY AND FISHERIES · AGRI-FOODSTUFFS|beverages and sugar|sugar

    #608299

    IATE #814324
    síoróip ghlúcóis Reference Ionstraim Aontachais 1972, Airt. 94 ;Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Glukosesirup | Glucosesirup
    de
    Definition eine aus Stärke durch enzymatische Aufspaltung gewonnene eingedickte Lösung, die hauptsächlich teilweise aus Glukose (Traubenzucker) besteht Reference "Wikipedia: http://de.wikipedia.org/wiki/Glukosesirup [24.9.2009]"
    Comment UPD: 24.9.2009
    glucose syrup | dried corn syrup
    en
    Definition a purified, concentrated aqueous solution of saccharides resulting from hydrolysis of maize, potato or other starch by enzymes and/or acids; usually 70 % w/w total solids Reference Dictionary of Nutrition and Food Technology, Arnold E. Bender, 5th edition, (1982)
    Comment used as a sweetening agent in confectionery to retard crystallisation and in the manufacture of other food and beverages
    sirop de glucose | glucose cristal
    fr
    Definition Composé de dextrine, de maltose et de dextrose obtenu par hydrolyse de la fécule de maïs.Solution aqueuse purifiée et concentrée de saccharides nutritifs obtenue à partir de l'amidon ou de la fécule. Reference "Grand dictionnaire terminologique (Office québécois de la langue française, 1990), http://www.granddictionnaire.com/"
    Comment "Très utilisé en confiserie car il empêche la cristallisation grossière du sucre en cours de refroidissement. [Grand dictionnaire terminologique (Office québécois de la langue française, 1990), http://www.granddictionnaire.com/ ]"