184
Líon torthaí a aimsíodh
Number of matches found
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a type of spoilage of wine characterized by formation of acetic acid andethyl acetate by bacteria of the genus Acetobacter
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A process to remove dust, fine particles and other parts with suspended cereal fines from a bulk of grain during transfer by means of an air-flow.
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Fibrous solids remaining after sugar cane has been chopped, shredded and crushed so that the juices can be collected; usually burnt as fuel or to generate eletcricity.
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equipment to be used in combination with a desolventiser-toaster1 to dry and cool solvent-extracted, vegetable-oil-bearing meal by injecting heated air in the drying section and using ambient-temperature air to cool the meal in the cooling section1desolventiser-toaster [ IATE:3569946 ]
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method for ionic extraction in wine via an electric field using cation permeable membranes and bipolar membranes to increase titratable acidity and actual acidity
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(blend of two liquids which do not mix naturally)
(meascán dé dhá leacht nach gcumaisctear de réir nádúir)
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product whose ingredients or components are placed in a protective layer
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[(2R,3R)-5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)chroman-3-yl]3,4,5-trihydroxybenzoate▼ ainm IUPAC/IUPAC name
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Milk with a fat content of less than 3.5%
bainne ar lú ná 3.5% a chion saille
Milk with a fat content of not less than 1%
bainne nach lú ná 1% a chion saille
of an x% fat content
ina bhfuil cion saille x%
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(i mbia)
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high molecular weight polysaccharide gum produced by a pure culture fermentation of a carbohydrate by Pseudomonas elodea, purified by recovery with ethanol or 2-propanol, dried, and milled
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The polymers contain substituted glucosidic units with the following general formula
Tá sna polaiméirí aonaid ghlúcóisídeacha ionadaithe leis an bhfoirmle ghinearálta seo a leanas
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Process of heating food at a certain temperature for a certain time and under a certain pressure to make it more easily digestible, less perishable and free from pathogens.