Food industry / Food science
type: ConceptGroup
super group: Biological sciences
comment: Nombre de membres : 2976. @fr
comment: Number of members: 2976.
in scheme: Q1W
member: rice
member: maltose
member: refrigeration
member: nephelometry
member: shikimic acid
member: oil water emulsion
member: chocolates
member: palatability
member: tributyrin
member: prolamin
member: duck meat
member: gravy
member: violaxanthin
member: vegetables
member: animal food industry
member: mincing
member: oosporein
member: hygroscopicity
member: oil plant
member: white winemaking
member: fortified product
member: fish meal
member: ozonated water
member: stone fruit
member: feijoa
member: whey protein
member: kohlrabi
member: fish processing plant
member: edible insect
member: radish
member: haddock
member: environmental claim
member: kangaroo meat
member: erythorbic acid
member: pentanal
member: sugar juice
member: paste
member: halibut
member: wrapping paper
member: non-protein nitrogen
member: artificial colorant
member: ground coffee
member: carbamate
member: sandwich
member: Appellation d'origine contrôlée(AOC)
member: vat
member: consuming country
member: veal
member: sorb apple
member: feedlot
member: unrestricted feeding
member: applied microbiology
member: avocado
member: freeze dried product
member: European regulation
member: zeranol
member: hot water
member: oil content
member: cultivar
member: mullet
member: orgeat
member: solubilization
member: culture medium
member: protein product
member: greenhouse crop
member: vodka
member: nutritive value
member: octanoic acid
member: tariff protection
member: lettuce
member: cheese
member: processing aid
member: bag
member: extruder
member: amperage

deastringency
type: Concept
member of: Food industry / Food science
preferred label: désastringence @fr

hen
type: Concept
member of: Food industry / Food science
preferred label: poule @fr

centrifugation
type: Concept
member of: Food industry / Food science

xylan
type: Concept
member of: Food industry / Food science
preferred label: xylane @fr

cyclamates
type: Concept
member of: Food industry / Food science
preferred label: cyclamate @fr

organic agriculture
type: Concept
member of: Food industry / Food science
preferred label: agriculture biologique @fr

nanofiltration
type: Concept
member of: Food industry / Food science

lactose
type: Concept
member of: Food industry / Food science

avocado oil
type: Concept
member of: Food industry / Food science
preferred label: huile d'avocat @fr

identification test
type: Concept
member of: Food industry / Food science
preferred label: essai d'identification @fr

sunflower cake
type: Concept
member of: Food industry / Food science
preferred label: tourteau de tournesol @fr

betalains
type: Concept
member of: Food industry / Food science
preferred label: bétalaïne @fr

grape
type: Concept
member of: Food industry / Food science
preferred label: raisin @fr

catering
type: Concept
member of: Food industry / Food science
preferred label: restauration collective @fr

miso
type: Concept
member of: Food industry / Food science

saponin
type: Concept
member of: Food industry / Food science
preferred label: saponine @fr

herbal tea
type: Concept
member of: Food industry / Food science
preferred label: tisane @fr

sausage casing
type: Concept
member of: Food industry / Food science
preferred label: boyau pour saucisse @fr

colorimetry
type: Concept
member of: Food industry / Food science
preferred label: colorimétrie @fr

cream
type: Concept
member of: Food industry / Food science
preferred label: crème @fr

methylcellulose
type: Concept
member of: Food industry / Food science
preferred label: méthylcellulose @fr

mastitis milk
type: Concept
member of: Food industry / Food science
preferred label: lait pathologique @fr

waste utilization
type: Concept
member of: Food industry / Food science
preferred label: utilisation de déchet @fr

meat industry
type: Concept
member of: Food industry / Food science
preferred label: industrie de la viande @fr

human nutrition
type: Concept
member of: Food industry / Food science
preferred label: nutrition humaine @fr

butter substitute
type: Concept
member of: Food industry / Food science
preferred label: succédané de beurre @fr

daidzein
type: Concept
member of: Food industry / Food science
preferred label: daidzéine @fr

nivalenol
type: Concept
member of: Food industry / Food science
preferred label: nivalénol @fr

frying sausage
type: Concept
member of: Food industry / Food science
preferred label: saucisse à griller @fr

grain legume
type: Concept
member of: Food industry / Food science
preferred label: légumineuse à grain @fr

Fiore Sardo cheese
type: Concept
member of: Food industry / Food science
preferred label: fiore sardo @fr

container
type: Concept
member of: Food industry / Food science
preferred label: conteneur @fr

lavender
type: Concept
member of: Food industry / Food science
preferred label: lavande @fr

microwave dryer
type: Concept
member of: Food industry / Food science
preferred label: séchoir hyperfréquence @fr

degradability
type: Concept
member of: Food industry / Food science
preferred label: dégradabilité @fr

cake mix
type: Concept
member of: Food industry / Food science
preferred label: farine autolevante @fr

coffee whitener
type: Concept
member of: Food industry / Food science
preferred label: blanchisseur de café @fr

fat content
type: Concept
member of: Food industry / Food science
preferred label: teneur en matière grasse @fr

whipping cream
type: Concept
member of: Food industry / Food science
preferred label: crème à fouetter @fr

vacuum pan
type: Concept
member of: Food industry / Food science
preferred label: appareil à cuire @fr

hordein
type: Concept
member of: Food industry / Food science
preferred label: hordéine @fr

custard
type: Concept
member of: Food industry / Food science
preferred label: entremets @fr

famine
type: Concept
member of: Food industry / Food science

cheese variety
type: Concept
member of: Food industry / Food science
preferred label: variété de fromage @fr

protective atmosphere
type: Concept
member of: Food industry / Food science
preferred label: atmosphère protectrice @fr

edible insect
type: Concept
member of: Food industry / Food science
preferred label: insecte comestible @fr

food wastes
type: Concept
member of: Food industry / Food science
preferred label: déchet alimentaire @fr

oxalacetic acid
type: Concept
member of: Food industry / Food science
preferred label: acide oxalacétique @fr

storage equipment
type: Concept
member of: Food industry / Food science
preferred label: matériel de stockage @fr

fair trade
type: Concept
member of: Food industry / Food science
preferred label: commerce équitable @fr

coffee industry
type: Concept
member of: Food industry / Food science
preferred label: industrie du café @fr

gelation
type: Concept
member of: Food industry / Food science
preferred label: gélification @fr

hollow chocolate
type: Concept
member of: Food industry / Food science
preferred label: chocolat moulé @fr

vegetable industry
type: Concept
member of: Food industry / Food science
preferred label: industrie des légumes @fr

patulin
type: Concept
member of: Food industry / Food science
preferred label: patuline @fr

proteolysate
type: Concept
member of: Food industry / Food science
preferred label: protéolysat @fr

salmon
type: Concept
member of: Food industry / Food science
preferred label: saumon @fr

curcumin
type: Concept
member of: Food industry / Food science
preferred label: curcumine @fr

quail meat
type: Concept
member of: Food industry / Food science
preferred label: viande de caille @fr

parsnip
type: Concept
member of: Food industry / Food science
preferred label: panais @fr

Champagne wine
type: Concept
member of: Food industry / Food science
preferred label: vin de Champagne @fr

low content
type: Concept
member of: Food industry / Food science
preferred label: basse teneur @fr

stachyose
type: Concept
member of: Food industry / Food science

rapeseed meal
type: Concept
member of: Food industry / Food science
preferred label: farine de colza @fr

roe deer
type: Concept
member of: Food industry / Food science
preferred label: chevreuil @fr

laying hen
type: Concept
member of: Food industry / Food science
preferred label: poule pondeuse @fr

use-by date
type: Concept
member of: Food industry / Food science
preferred label: date limite de consommation @fr

pasta industry
type: Concept
member of: Food industry / Food science
preferred label: industrie des pâtes alimentaires @fr

rapeseed cake
type: Concept
member of: Food industry / Food science
preferred label: tourteau de colza @fr

elaidic acid
type: Concept
member of: Food industry / Food science
preferred label: acide élaïdique @fr

turbot
type: Concept
member of: Food industry / Food science

refining
type: Concept
member of: Food industry / Food science
preferred label: raffinage @fr

nutrition
type: Concept
member of: Food industry / Food science

raspberry
type: Concept
member of: Food industry / Food science
preferred label: framboise @fr

ghatti gum
type: Concept
member of: Food industry / Food science
preferred label: gomme ghatti @fr

radiodecontamination
type: Concept
member of: Food industry / Food science
preferred label: radiodécontamination @fr

appertization
type: Concept
member of: Food industry / Food science
preferred label: appertisation @fr

extractor
type: Concept
member of: Food industry / Food science
preferred label: extracteur @fr

autolysis
type: Concept
member of: Food industry / Food science
preferred label: autolyse @fr

locust bean gum
type: Concept
member of: Food industry / Food science
preferred label: gomme de caroube @fr

immunodiffusion
type: Concept
member of: Food industry / Food science

spin drying
type: Concept
member of: Food industry / Food science
preferred label: essorage @fr

food yeast
type: Concept
member of: Food industry / Food science
preferred label: levure alimentaire @fr

alanine
type: Concept
member of: Food industry / Food science

industrial equipment
type: Concept
member of: Food industry / Food science
preferred label: équipement industriel @fr

tea substitute
type: Concept
member of: Food industry / Food science
preferred label: succédané de thé @fr

unsaturated fat
type: Concept
member of: Food industry / Food science
preferred label: graisse insaturée @fr

roe deer meat
type: Concept
member of: Food industry / Food science
preferred label: viande de chevreuil @fr

cultured milk
type: Concept
member of: Food industry / Food science
preferred label: lait fermenté @fr

direct selling
type: Concept
member of: Food industry / Food science
preferred label: vente directe @fr

Biological sciences
type: ConceptGroup
sub group: Food industry / Food science
preferred label: Sciences biologiques @fr

mutton
type: Concept
member of: Food industry / Food science
preferred label: viande de mouton @fr

acorn
type: Concept
member of: Food industry / Food science
preferred label: gland de chêne @fr

Provolone cheese
type: Concept
member of: Food industry / Food science
preferred label: provolone @fr

film evaporator
type: Concept
member of: Food industry / Food science
preferred label: évaporateur à film @fr

maple syrup
type: Concept
member of: Food industry / Food science
preferred label: sirop d'érable @fr

milling industry
type: Concept
member of: Food industry / Food science
preferred label: industrie de la meunerie @fr

vanillic acid
type: Concept
member of: Food industry / Food science
preferred label: acide vanillique @fr

caliper
type: Concept
member of: Food industry / Food science
preferred label: calibreur @fr

soy product
type: Concept
member of: Food industry / Food science
preferred label: produit à base de soja @fr

gluten
type: Concept
member of: Food industry / Food science

emulsion
type: Concept
member of: Food industry / Food science
preferred label: émulsion @fr

hydroxyanthraquinone dye
type: Concept
member of: Food industry / Food science
preferred label: colorant hydroxyanthraquinonique @fr

Swiss cheese
type: Concept
member of: Food industry / Food science
preferred label: fromage suisse @fr

interesterification
type: Concept
member of: Food industry / Food science
preferred label: interestérification @fr

asparagus bean
type: Concept
member of: Food industry / Food science
preferred label: dolique asperge @fr

nectarine
type: Concept
member of: Food industry / Food science

vegetal by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit de végétal @fr

refrigeration equipment
type: Concept
member of: Food industry / Food science
preferred label: équipement frigorifique @fr

zein
type: Concept
member of: Food industry / Food science
preferred label: zéine @fr

storeroom
type: Concept
member of: Food industry / Food science
preferred label: local d'entreposage @fr

continuous loading
type: Concept
member of: Food industry / Food science
preferred label: chargement continu @fr

carotenoids
type: Concept
member of: Food industry / Food science
preferred label: caroténoïde @fr

persistent organic pollutant
type: Concept
member of: Food industry / Food science
preferred label: polluant organique persistant @fr

carnauba wax
type: Concept
member of: Food industry / Food science
preferred label: cire de carnauba @fr

microbiological testing
type: Concept
member of: Food industry / Food science
preferred label: contrôle microbiologique @fr

grinding
type: Concept
member of: Food industry / Food science
preferred label: broyage @fr

virgin oil
type: Concept
member of: Food industry / Food science
preferred label: huile vierge @fr

paralytic shellfish poisoning
type: Concept
member of: Food industry / Food science
preferred label: intoxication paralysante par mollusque @fr

storax
type: Concept
member of: Food industry / Food science
preferred label: aliboufier @fr

tuna
type: Concept
member of: Food industry / Food science
preferred label: thon @fr

mace
type: Concept
member of: Food industry / Food science
preferred label: macis @fr

winter squash
type: Concept
member of: Food industry / Food science
preferred label: potiron @fr

ecological transition
type: Concept
member of: Food industry / Food science
preferred label: transition écologique @fr

food
type: Concept
member of: Food industry / Food science
preferred label: aliment @fr

putrescine
type: Concept
member of: Food industry / Food science

feeding device
type: Concept
member of: Food industry / Food science
preferred label: dispositif d'alimentation @fr

tarragon
type: Concept
member of: Food industry / Food science
preferred label: estragon @fr

seal meat
type: Concept
member of: Food industry / Food science
preferred label: viande de phoque @fr

thin layer filtration
type: Concept
member of: Food industry / Food science
preferred label: filtration sur plaque @fr

coffee
type: Concept
member of: Food industry / Food science
preferred label: café @fr

food prices
type: Concept
member of: Food industry / Food science
preferred label: prix alimentaires @fr

cheese factory
type: Concept
member of: Food industry / Food science
preferred label: fromagerie @fr

mycotoxicosis
type: Concept
member of: Food industry / Food science
preferred label: mycotoxicose @fr

thiram
type: Concept
member of: Food industry / Food science
preferred label: thirame @fr

Trappist cheese
type: Concept
member of: Food industry / Food science
preferred label: trappiste @fr

plastic bag packaging
type: Concept
member of: Food industry / Food science
preferred label: emballage en matière plastique @fr

cobalamin
type: Concept
member of: Food industry / Food science
preferred label: cobalamine @fr

methomyl
type: Concept
member of: Food industry / Food science

cyanogenic glycoside
type: Concept
member of: Food industry / Food science
preferred label: glycoside cyanogène @fr

double screw extruder
type: Concept
member of: Food industry / Food science
preferred label: presse d'extrusion à double vis @fr

dextrose
type: Concept
member of: Food industry / Food science

cattle indoor feeding
type: Concept
member of: Food industry / Food science
preferred label: alimentation à l’étable @fr

biochemical analysis
type: Concept
member of: Food industry / Food science
preferred label: analyse biochimique @fr

low calorie diet
type: Concept
member of: Food industry / Food science
preferred label: régime alimentaire hypocalorique @fr

cold storage unit
type: Concept
member of: Food industry / Food science
preferred label: accumulateur de froid @fr

acidity
type: Concept
member of: Food industry / Food science
preferred label: acidité @fr

aglycone
type: Concept
member of: Food industry / Food science

code of practice
type: Concept
member of: Food industry / Food science
preferred label: code de bonne pratique @fr

consuming country
type: Concept
member of: Food industry / Food science
preferred label: pays consommateur @fr

allergenicity
type: Concept
member of: Food industry / Food science
preferred label: allergénicité @fr

lipolytic
type: Concept
member of: Food industry / Food science
preferred label: lipolytique @fr

semi-preserved product
type: Concept
member of: Food industry / Food science
preferred label: produit semi-conservé @fr

nitrite
type: Concept
member of: Food industry / Food science

boiling
type: Concept
member of: Food industry / Food science
preferred label: ébullition @fr

quality criterion
type: Concept
member of: Food industry / Food science
preferred label: critère de qualité @fr

pathogen strain
type: Concept
member of: Food industry / Food science
preferred label: souche pathogène @fr

saturated fat
type: Concept
member of: Food industry / Food science
preferred label: graisse saturée @fr

royal jelly
type: Concept
member of: Food industry / Food science
preferred label: gelée royale @fr

unsaponifiable
type: Concept
member of: Food industry / Food science
preferred label: insaponifiable @fr

adzuki bean
type: Concept
member of: Food industry / Food science
preferred label: haricot adzuki @fr

yogurt
type: Concept
member of: Food industry / Food science
preferred label: yaourt @fr

competitive exclusion
type: Concept
member of: Food industry / Food science
preferred label: exclusion compétitive @fr

eel
type: Concept
member of: Food industry / Food science
preferred label: anguille @fr

weight loss diet
type: Concept
member of: Food industry / Food science
preferred label: régime amaigrissant @fr

fouling
type: Concept
member of: Food industry / Food science
preferred label: encrassement @fr

vetch
type: Concept
member of: Food industry / Food science
preferred label: vesce @fr

asparagine
type: Concept
member of: Food industry / Food science

Bifidobacterium animalis
type: Concept
member of: Food industry / Food science

steam jet
type: Concept
member of: Food industry / Food science
preferred label: jet de vapeur @fr

salsify
type: Concept
member of: Food industry / Food science
preferred label: salsifis @fr

brewing
type: Concept
member of: Food industry / Food science
preferred label: brassage @fr

poultry meat
type: Concept
member of: Food industry / Food science
preferred label: viande de volaille @fr

Welsh onion
type: Concept
member of: Food industry / Food science
preferred label: ciboule @fr

vomitoxin
type: Concept
member of: Food industry / Food science
preferred label: vomitoxine @fr

pulverulent material
type: Concept
member of: Food industry / Food science
preferred label: matériau pulvérulent @fr

candying
type: Concept
member of: Food industry / Food science
preferred label: confisage @fr

gamma irradiation
type: Concept
member of: Food industry / Food science
preferred label: irradiation gamma @fr

spreading paste
type: Concept
member of: Food industry / Food science
preferred label: pâte à tartiner @fr

factory test
type: Concept
member of: Food industry / Food science
preferred label: essai en usine @fr

couscous
type: Concept
member of: Food industry / Food science

kefir
type: Concept
member of: Food industry / Food science
preferred label: kéfir @fr

lactitol
type: Concept
member of: Food industry / Food science

infrared drying
type: Concept
member of: Food industry / Food science
preferred label: séchage par infrarouge @fr

carnosine
type: Concept
member of: Food industry / Food science

linseed oil
type: Concept
member of: Food industry / Food science
preferred label: huile de lin @fr

solid phase microextraction
type: Concept
member of: Food industry / Food science
preferred label: microextraction en phase solide @fr

Camembert cheese
type: Concept
member of: Food industry / Food science
preferred label: camembert @fr

prebiotics
type: Concept
member of: Food industry / Food science
preferred label: prébiotiques @fr

sorbitol
type: Concept
member of: Food industry / Food science

irradiated product
type: Concept
member of: Food industry / Food science
preferred label: produit irradié @fr

soursop
type: Concept
member of: Food industry / Food science
preferred label: corossol @fr

chufa
type: Concept
member of: Food industry / Food science
preferred label: souchet @fr

cleaning
type: Concept
member of: Food industry / Food science
preferred label: nettoyage @fr

omega-6 fatty acid
type: Concept
member of: Food industry / Food science
preferred label: acide gras oméga-6 @fr

feed concentrates
type: Concept
member of: Food industry / Food science
preferred label: aliment concentré pour animaux @fr

ellagic acid
type: Concept
member of: Food industry / Food science
preferred label: acide ellagique @fr

trypsin
type: Concept
member of: Food industry / Food science
preferred label: trypsine @fr

microwave heating
type: Concept
member of: Food industry / Food science
preferred label: chauffage hyperfréquence @fr

fat free dry matter
type: Concept
member of: Food industry / Food science
preferred label: matière sèche délipidée @fr

glycemic index
type: Concept
member of: Food industry / Food science
preferred label: indice glycémique @fr

agricultural production
type: Concept
member of: Food industry / Food science
preferred label: production agricole @fr

beta-carotene
type: Concept
member of: Food industry / Food science
preferred label: bêta-carotène @fr

synbiotics
type: Concept
member of: Food industry / Food science
preferred label: synbiotique @fr

biological control
type: Concept
member of: Food industry / Food science
preferred label: protection biologique @fr

miscella
type: Concept
member of: Food industry / Food science

organic food
type: Concept
member of: Food industry / Food science
preferred label: aliment biologique @fr

disinfestation
type: Concept
member of: Food industry / Food science
preferred label: désinfestation @fr

color reaction
type: Concept
member of: Food industry / Food science
preferred label: réaction colorée @fr

industrial production
type: Concept
member of: Food industry / Food science
preferred label: production industrielle @fr

film forming properties
type: Concept
member of: Food industry / Food science
preferred label: propriété filmogène @fr

food supplement
type: Concept
member of: Food industry / Food science
preferred label: complément alimentaire @fr

cottonseed oil
type: Concept
member of: Food industry / Food science
preferred label: huile de coton @fr

street food
type: Concept
member of: Food industry / Food science
preferred label: alimentation de rue @fr

cod liver oil
type: Concept
member of: Food industry / Food science
preferred label: huile de foie de morue @fr

refrigeration
type: Concept
member of: Food industry / Food science
preferred label: réfrigération @fr

cold industry
type: Concept
member of: Food industry / Food science
preferred label: industrie du froid @fr

raffinose
type: Concept
member of: Food industry / Food science

iodophore
type: Concept
member of: Food industry / Food science

portion pack
type: Concept
member of: Food industry / Food science
preferred label: sachet-portion @fr

osmotic gradient
type: Concept
member of: Food industry / Food science
preferred label: gradient osmotique @fr

green bean
type: Concept
member of: Food industry / Food science
preferred label: haricot vert @fr

grinder
type: Concept
member of: Food industry / Food science
preferred label: broyeur @fr

aflatoxicosis
type: Concept
member of: Food industry / Food science
preferred label: aflatoxicose @fr

Côtes du Roussillon wine
type: Concept
member of: Food industry / Food science
preferred label: vin des Côtes du Roussillon @fr

cutlery
type: Concept
member of: Food industry / Food science
preferred label: coutellerie @fr

propionic acid
type: Concept
member of: Food industry / Food science
preferred label: acide propionique @fr

combined space heating
type: Concept
member of: Food industry / Food science
preferred label: chauffage mixte @fr

Mimolette cheese
type: Concept
member of: Food industry / Food science
preferred label: mimolette @fr

margarine
type: Concept
member of: Food industry / Food science

backfat
type: Concept
member of: Food industry / Food science
preferred label: lard @fr

enokitake
type: Concept
member of: Food industry / Food science

coagulant
type: Concept
member of: Food industry / Food science

glucoside
type: Concept
member of: Food industry / Food science

benomyl
type: Concept
member of: Food industry / Food science

chocolate confectionery
type: Concept
member of: Food industry / Food science
preferred label: produit de confiserie au chocolat @fr

extraction
type: Concept
member of: Food industry / Food science

decaffeinated coffee
type: Concept
member of: Food industry / Food science
preferred label: café décaféiné @fr

triacylglycerol lipase
type: Concept
member of: Food industry / Food science

inactivation
type: Concept
member of: Food industry / Food science

shark
type: Concept
member of: Food industry / Food science
preferred label: requin @fr

bream
type: Concept
member of: Food industry / Food science
preferred label: brème @fr

discoloration
type: Concept
member of: Food industry / Food science
preferred label: décoloration @fr

goose
type: Concept
member of: Food industry / Food science
preferred label: oie @fr

bacteriocinogeny
type: Concept
member of: Food industry / Food science
preferred label: bactériocinogénie @fr

cutting equipment
type: Concept
member of: Food industry / Food science
preferred label: matériel de coupe @fr

fat melting
type: Concept
member of: Food industry / Food science
preferred label: fusion des corps gras @fr

edible mollusc
type: Concept
member of: Food industry / Food science
preferred label: mollusque comestible @fr

pyruvic acid
type: Concept
member of: Food industry / Food science
preferred label: acide pyruvique @fr

steam distillation
type: Concept
member of: Food industry / Food science
preferred label: entraînement à la vapeur @fr

konjac
type: Concept
member of: Food industry / Food science

marine oil
type: Concept
member of: Food industry / Food science
preferred label: huile marine @fr

naringin
type: Concept
member of: Food industry / Food science
preferred label: naringine @fr

essential amino acid
type: Concept
member of: Food industry / Food science
preferred label: acide aminé essentiel @fr

countercurrent heat exchanger
type: Concept
member of: Food industry / Food science
preferred label: échangeur à contre courant @fr

Ponceau 4R
type: Concept
member of: Food industry / Food science

hard cheese
type: Concept
member of: Food industry / Food science
preferred label: fromage à pâte dure @fr

phage
type: Concept
member of: Food industry / Food science
preferred label: bactériophage @fr

carboxymethylcellulose
type: Concept
member of: Food industry / Food science
preferred label: carboxyméthylcellulose @fr

Rioja wine
type: Concept
member of: Food industry / Food science
preferred label: vin Rioja @fr

oleoresin
type: Concept
member of: Food industry / Food science
preferred label: oléorésine @fr

goat milk cheese
type: Concept
member of: Food industry / Food science
preferred label: fromage de chèvre @fr

acetic fermentation
type: Concept
member of: Food industry / Food science
preferred label: fermentation acétique @fr

apparent viscosity
type: Concept
member of: Food industry / Food science
preferred label: viscosité apparente @fr

European Brewery Convention
type: Concept
member of: Food industry / Food science

harmful organism
type: Concept
member of: Food industry / Food science
preferred label: organisme nuisible @fr

climacteric
type: Concept
member of: Food industry / Food science
preferred label: climactérique @fr

drum dryer
type: Concept
member of: Food industry / Food science
preferred label: séchoir tambour @fr

deficient diet
type: Concept
member of: Food industry / Food science
preferred label: régime alimentaire dépourvu @fr

crude fiber
type: Concept
member of: Food industry / Food science
preferred label: cellulose brute @fr

fumigation
type: Concept
member of: Food industry / Food science

protein deficiency
type: Concept
member of: Food industry / Food science
preferred label: carence protéique @fr

luncheon meat
type: Concept
member of: Food industry / Food science
preferred label: viande froide @fr

label
type: Concept
member of: Food industry / Food science
preferred label: étiquette @fr

heating tunnel
type: Concept
member of: Food industry / Food science
preferred label: tunnel chauffant @fr

riboflavin
type: Concept
member of: Food industry / Food science
preferred label: riboflavine @fr

plug
type: Concept
member of: Food industry / Food science
preferred label: bouchon @fr

light product
type: Concept
member of: Food industry / Food science
preferred label: produit allégé @fr

tamarind gum
type: Concept
member of: Food industry / Food science
preferred label: gomme de tamarin @fr

egg white
type: Concept
member of: Food industry / Food science
preferred label: blanc d'œuf @fr

agronomic research
type: Concept
member of: Food industry / Food science
preferred label: recherche agronomique @fr

elderberry
type: Concept
member of: Food industry / Food science
preferred label: baie de sureau @fr

fish by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit de poisson @fr

bromelains
type: Concept
member of: Food industry / Food science
preferred label: bromélaïne @fr

Protected geographical indication(PGI)
type: Concept
member of: Food industry / Food science
preferred label: Indication géographique protégée(IGP) @fr

gelatin
type: Concept
member of: Food industry / Food science
preferred label: gélatine @fr

sterols
type: Concept
member of: Food industry / Food science
preferred label: stérol @fr

tariff protection
type: Concept
member of: Food industry / Food science
preferred label: protection douanière @fr

vegetables
type: Concept
member of: Food industry / Food science
preferred label: légume @fr

docosahexaenoic acid
type: Concept
member of: Food industry / Food science
preferred label: acide docosahexaénoïque @fr

malting
type: Concept
member of: Food industry / Food science
preferred label: maltage @fr

impact mill
type: Concept
member of: Food industry / Food science
preferred label: broyeur à choc @fr

semi-hard cheese
type: Concept
member of: Food industry / Food science
preferred label: fromage à pâte demi dure @fr

penicillic acid
type: Concept
member of: Food industry / Food science
preferred label: acide pénicillique @fr

olfaction
type: Concept
member of: Food industry / Food science

raw food
type: Concept
member of: Food industry / Food science
preferred label: aliment cru @fr

instant tea
type: Concept
member of: Food industry / Food science
preferred label: thé soluble @fr

watercress
type: Concept
member of: Food industry / Food science
preferred label: cresson @fr

instant cocoa
type: Concept
member of: Food industry / Food science
preferred label: cacao instantané @fr

succinylation
type: Concept
member of: Food industry / Food science

bell pepper
type: Concept
member of: Food industry / Food science
preferred label: poivron @fr

maltodextrin
type: Concept
member of: Food industry / Food science
preferred label: maltodextrine @fr

yogurt substitute
type: Concept
member of: Food industry / Food science
preferred label: succédané de yaourt @fr

peanut paste
type: Concept
member of: Food industry / Food science
preferred label: pâte d'arachide @fr

chickling vetches
type: Concept
member of: Food industry / Food science
preferred label: gesse @fr

zebu milk
type: Concept
member of: Food industry / Food science
preferred label: lait de zébu @fr

amylopectin
type: Concept
member of: Food industry / Food science
preferred label: amylopectine @fr

blueberries
type: Concept
member of: Food industry / Food science
preferred label: myrtille @fr

flexitarian diet
type: Concept
member of: Food industry / Food science
preferred label: régime alimentaire flexivégétarien @fr

homogenized milk
type: Concept
member of: Food industry / Food science
preferred label: lait homogénéisé @fr

bottling
type: Concept
member of: Food industry / Food science
preferred label: embouteillage @fr

force feeding
type: Concept
member of: Food industry / Food science
preferred label: gavage @fr

curry
type: Concept
member of: Food industry / Food science

cereal
type: Concept
member of: Food industry / Food science
preferred label: céréale @fr

over-ripening
type: Concept
member of: Food industry / Food science
preferred label: surmaturation @fr

mineral salt
type: Concept
member of: Food industry / Food science
preferred label: sel minéral @fr

field pea
type: Concept
member of: Food industry / Food science
preferred label: pois fourrager @fr

decontamination
type: Concept
member of: Food industry / Food science
preferred label: décontamination @fr

bound water
type: Concept
member of: Food industry / Food science
preferred label: eau liée @fr

cryometry
type: Concept
member of: Food industry / Food science
preferred label: cryométrie @fr

fruit puree
type: Concept
member of: Food industry / Food science
preferred label: purée de fruit @fr

textured vegetable protein
type: Concept
member of: Food industry / Food science
preferred label: protéine végétale texturée @fr

trichothecenes
type: Concept
member of: Food industry / Food science
preferred label: trichothécène @fr

mussel
type: Concept
member of: Food industry / Food science
preferred label: moule @fr

sorb apple
type: Concept
member of: Food industry / Food science
preferred label: sorbe @fr

concentrate
type: Concept
member of: Food industry / Food science
preferred label: concentrat @fr

diafiltration
type: Concept
member of: Food industry / Food science

coffee bean
type: Concept
member of: Food industry / Food science
preferred label: fève de café @fr

lentil
type: Concept
member of: Food industry / Food science
preferred label: lentille @fr

vinegar
type: Concept
member of: Food industry / Food science
preferred label: vinaigre @fr

chapati
type: Concept
member of: Food industry / Food science

sheep
type: Concept
member of: Food industry / Food science
preferred label: mouton @fr

micronization
type: Concept
member of: Food industry / Food science
preferred label: micronisation @fr

off-flavor
type: Concept
member of: Food industry / Food science
preferred label: défaut de flaveur @fr

trace element
type: Concept
member of: Food industry / Food science
preferred label: élément trace @fr

flexible packaging
type: Concept
member of: Food industry / Food science
preferred label: emballage souple @fr

microorganism interrelationships
type: Concept
member of: Food industry / Food science
preferred label: interaction entre microorganismes @fr

neosolaniol
type: Concept
member of: Food industry / Food science
preferred label: néosolaniol @fr

Edam cheese
type: Concept
member of: Food industry / Food science
preferred label: edam @fr

Green S
type: Concept
member of: Food industry / Food science
preferred label: vert acide brillant @fr

season
type: Concept
member of: Food industry / Food science
preferred label: saison @fr

propargite
type: Concept
member of: Food industry / Food science

sorrel
type: Concept
member of: Food industry / Food science
preferred label: oseille @fr

Ragusano cheese
type: Concept
member of: Food industry / Food science
preferred label: ragusano @fr

metallized paper
type: Concept
member of: Food industry / Food science
preferred label: papier métallisé @fr

squash
type: Concept
member of: Food industry / Food science
preferred label: courge @fr

spinach
type: Concept
member of: Food industry / Food science
preferred label: épinard @fr

trans fatty acid
type: Concept
member of: Food industry / Food science
preferred label: acide gras trans @fr

freezing point
type: Concept
member of: Food industry / Food science
preferred label: point de congélation @fr

leucine
type: Concept
member of: Food industry / Food science

liquid egg
type: Concept
member of: Food industry / Food science
preferred label: œuf liquide @fr

sorbic acid
type: Concept
member of: Food industry / Food science
preferred label: acide sorbique @fr

lettuce
type: Concept
member of: Food industry / Food science
preferred label: laitue @fr

air classification
type: Concept
member of: Food industry / Food science
preferred label: turboclassement @fr

International Organization of the Flavor Industry
type: Concept
member of: Food industry / Food science
preferred label: Organisation internationale de l'industrie des arômes alimentaires @fr

oil crop
type: Concept
member of: Food industry / Food science
preferred label: plante oléagineuse @fr

detection threshold
type: Concept
member of: Food industry / Food science
preferred label: seuil de détection @fr

ox
type: Concept
member of: Food industry / Food science
preferred label: bœuf @fr

ovomucin
type: Concept
member of: Food industry / Food science
preferred label: ovomucine @fr

bulk
type: Concept
member of: Food industry / Food science
preferred label: en vrac @fr

endive
type: Concept
member of: Food industry / Food science
preferred label: chicorée @fr

physical and chemical deterioration
type: Concept
member of: Food industry / Food science
preferred label: détérioration physicochimique @fr

palm wine
type: Concept
member of: Food industry / Food science
preferred label: vin de palme @fr

pentose
type: Concept
member of: Food industry / Food science

low-pressure superheated steam drying
type: Concept
member of: Food industry / Food science
preferred label: séchage par vapeur surchauffée sous basse pression @fr

carp
type: Concept
member of: Food industry / Food science
preferred label: carpe @fr

cervelat
type: Concept
member of: Food industry / Food science
preferred label: cervelas @fr

overfeeding
type: Concept
member of: Food industry / Food science
preferred label: suralimentation @fr

pentosan
type: Concept
member of: Food industry / Food science
preferred label: pentosane @fr

edible fat
type: Concept
member of: Food industry / Food science
preferred label: corps gras alimentaire @fr

radical scavenger
type: Concept
member of: Food industry / Food science
preferred label: intercepteur de radical @fr

pycnometer
type: Concept
member of: Food industry / Food science
preferred label: pycnomètre @fr

peroxidase
type: Concept
member of: Food industry / Food science
preferred label: peroxydase @fr

degumming
type: Concept
member of: Food industry / Food science
preferred label: démucilagination @fr

meat pâté
type: Concept
member of: Food industry / Food science
preferred label: pâté de viande @fr

chlormequat
type: Concept
member of: Food industry / Food science

AFNOR standard
type: Concept
member of: Food industry / Food science
preferred label: norme AFNOR @fr

cholesterol
type: Concept
member of: Food industry / Food science
preferred label: cholestérol @fr

horse meat
type: Concept
member of: Food industry / Food science
preferred label: viande de cheval @fr

Cheddar cheese
type: Concept
member of: Food industry / Food science
preferred label: cheddar @fr

adipic acid
type: Concept
member of: Food industry / Food science
preferred label: acide adipique @fr

Gruyère cheese
type: Concept
member of: Food industry / Food science
preferred label: gruyère @fr

papaya
type: Concept
member of: Food industry / Food science
preferred label: papaye @fr

metmyoglobin
type: Concept
member of: Food industry / Food science
preferred label: metmyoglobine @fr

oat oil
type: Concept
member of: Food industry / Food science
preferred label: huile d'avoine @fr

caper
type: Concept
member of: Food industry / Food science
preferred label: câpre @fr

ginseng
type: Concept
member of: Food industry / Food science

friability
type: Concept
member of: Food industry / Food science
preferred label: friabilité @fr

rotatory power
type: Concept
member of: Food industry / Food science
preferred label: pouvoir rotatoire @fr

game bird
type: Concept
member of: Food industry / Food science
preferred label: gibier à plumes @fr

chick pea
type: Concept
member of: Food industry / Food science
preferred label: pois chiche @fr

lysogeny
type: Concept
member of: Food industry / Food science
preferred label: lysogénie @fr

slaughter
type: Concept
member of: Food industry / Food science
preferred label: abattage @fr

glucomannan
type: Concept
member of: Food industry / Food science
preferred label: glucomannane @fr

wine variety
type: Concept
member of: Food industry / Food science
preferred label: variété de vin @fr

lupine
type: Concept
member of: Food industry / Food science
preferred label: lupin @fr

sustainable food system
type: Concept
member of: Food industry / Food science
preferred label: système alimentaire durable @fr

glutamic acid
type: Concept
member of: Food industry / Food science
preferred label: acide glutamique @fr

chitterling
type: Concept
member of: Food industry / Food science
preferred label: andouille @fr

saponification number
type: Concept
member of: Food industry / Food science
preferred label: indice de saponification @fr

food recall
type: Concept
member of: Food industry / Food science
preferred label: rappel d'aliment @fr

industrial firm
type: Concept
member of: Food industry / Food science
preferred label: entreprise industrielle @fr

myrcene
type: Concept
member of: Food industry / Food science
preferred label: myrcène @fr

Blanquette de Limoux
type: Concept
member of: Food industry / Food science

Quinoline Yellow
type: Concept
member of: Food industry / Food science
preferred label: jaune quinoléine @fr

screw mixer
type: Concept
member of: Food industry / Food science
preferred label: mélangeur à vis @fr

antibacterial agent
type: Concept
member of: Food industry / Food science
preferred label: antibactérien @fr

freeze dried product
type: Concept
member of: Food industry / Food science
preferred label: produit lyophilisé @fr

delicatessen product
type: Concept
member of: Food industry / Food science
preferred label: produit d'épicerie fine @fr

box
type: Concept
member of: Food industry / Food science
preferred label: boîte @fr

eddo
type: Concept
member of: Food industry / Food science

industrial technology
type: Concept
member of: Food industry / Food science
preferred label: technologie industrielle @fr

physicochemical method
type: Concept
member of: Food industry / Food science
preferred label: méthode physicochimique @fr

zeaxanthin
type: Concept
member of: Food industry / Food science
preferred label: zéaxanthine @fr

half cream
type: Concept
member of: Food industry / Food science
preferred label: crème demi grasse @fr

cold induced disorder
type: Concept
member of: Food industry / Food science
preferred label: trouble dû au froid @fr

pomelo
type: Concept
member of: Food industry / Food science
preferred label: pamplemousse @fr

partridge meat
type: Concept
member of: Food industry / Food science
preferred label: viande de perdrix @fr

sugar coating
type: Concept
member of: Food industry / Food science
preferred label: dragéification @fr

propeller mixer
type: Concept
member of: Food industry / Food science
preferred label: agitateur à hélice @fr

annular heat exchanger
type: Concept
member of: Food industry / Food science
preferred label: échangeur annulaire @fr

insulin index
type: Concept
member of: Food industry / Food science
preferred label: indice insulinique @fr

sapodilla
type: Concept
member of: Food industry / Food science
preferred label: sapotille @fr

integrated pest management
type: Concept
member of: Food industry / Food science
preferred label: lutte intégrée contre les ennemis des cultures @fr

strip packaging
type: Concept
member of: Food industry / Food science
preferred label: emballage pelable @fr

spice
type: Concept
member of: Food industry / Food science
preferred label: épice @fr

ovalbumin
type: Concept
member of: Food industry / Food science
preferred label: ovalbumine @fr

processed cheese food
type: Concept
member of: Food industry / Food science
preferred label: produit à base de fromage @fr

clove
type: Concept
member of: Food industry / Food science
preferred label: clou de girofle @fr

extraction process
type: Concept
member of: Food industry / Food science
preferred label: procédé d'extraction @fr

bottled product
type: Concept
member of: Food industry / Food science
preferred label: produit embouteillé @fr

bioenergy
type: Concept
member of: Food industry / Food science
preferred label: bioénergie @fr

balanced diet
type: Concept
member of: Food industry / Food science
preferred label: régime alimentaire équilibré @fr

chocolates
type: Concept
member of: Food industry / Food science
preferred label: bonbon au chocolat @fr

rum
type: Concept
member of: Food industry / Food science
preferred label: rhum @fr

nisin
type: Concept
member of: Food industry / Food science
preferred label: nisine @fr

borage
type: Concept
member of: Food industry / Food science
preferred label: bourrache @fr

meat pie
type: Concept
member of: Food industry / Food science
preferred label: pâté en croûte @fr

Parmesan cheese
type: Concept
member of: Food industry / Food science
preferred label: parmesan @fr

microorganism culture
type: Concept
member of: Food industry / Food science
preferred label: culture de microorganismes @fr

crambe oil
type: Concept
member of: Food industry / Food science
preferred label: huile de crambe @fr

popcorn
type: Concept
member of: Food industry / Food science
preferred label: pop-corn @fr

international trade
type: Concept
member of: Food industry / Food science
preferred label: commerce international @fr

vegetable fat
type: Concept
member of: Food industry / Food science
preferred label: corps gras végétal @fr

cocoa by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit du cacao @fr

egg
type: Concept
member of: Food industry / Food science
preferred label: œuf @fr

unbalanced diet
type: Concept
member of: Food industry / Food science
preferred label: régime alimentaire déséquilibré @fr

lysozyme
type: Concept
member of: Food industry / Food science

concentrated solution
type: Concept
member of: Food industry / Food science
preferred label: solution concentrée @fr

vetiver
type: Concept
member of: Food industry / Food science

phospholipase
type: Concept
member of: Food industry / Food science

bovine
type: Concept
member of: Food industry / Food science
preferred label: bovin @fr

glucosidic bond
type: Concept
member of: Food industry / Food science
preferred label: liaison glucosidique @fr

Chianti wine
type: Concept
member of: Food industry / Food science
preferred label: vin Chianti @fr

wheat flour
type: Concept
member of: Food industry / Food science
preferred label: farine de blé @fr

postharvest disease
type: Concept
member of: Food industry / Food science
preferred label: maladie après récolte @fr

Bifidobacteriales
type: Concept
member of: Food industry / Food science

ricinoleic acid
type: Concept
member of: Food industry / Food science
preferred label: acide ricinoléique @fr

fraud prevention
type: Concept
member of: Food industry / Food science
preferred label: répression des fraudes @fr

thermal degradation
type: Concept
member of: Food industry / Food science
preferred label: dégradation thermique @fr

ketosis
type: Concept
member of: Food industry / Food science
preferred label: acétonémie @fr

fruit product
type: Concept
member of: Food industry / Food science
preferred label: produit à base de fruit @fr

degradation
type: Concept
member of: Food industry / Food science
preferred label: dégradation @fr

starchy product
type: Concept
member of: Food industry / Food science
preferred label: produit amylacé @fr

cooking
type: Concept
member of: Food industry / Food science
preferred label: cuisson @fr

industrial marketing
type: Concept
member of: Food industry / Food science
preferred label: marketing industriel @fr

black tea
type: Concept
member of: Food industry / Food science
preferred label: thé noir @fr

pyridoxal
type: Concept
member of: Food industry / Food science

nutrient
type: Concept
member of: Food industry / Food science
preferred label: nutriment @fr

Reblochon cheese
type: Concept
member of: Food industry / Food science
preferred label: reblochon @fr

carminic acid
type: Concept
member of: Food industry / Food science
preferred label: acide carminique @fr

quercetin
type: Concept
member of: Food industry / Food science
preferred label: quercétine @fr

dill
type: Concept
member of: Food industry / Food science
preferred label: aneth @fr

grape must
type: Concept
member of: Food industry / Food science
preferred label: moût de raisin @fr

pectin
type: Concept
member of: Food industry / Food science
preferred label: pectine @fr

coriander
type: Concept
member of: Food industry / Food science
preferred label: coriandre @fr

ginger
type: Concept
member of: Food industry / Food science
preferred label: gingembre @fr

drinking water
type: Concept
member of: Food industry / Food science
preferred label: eau de boisson @fr

substitution of raw materials
type: Concept
member of: Food industry / Food science
preferred label: matière première de remplacement @fr

product promotion
type: Concept
member of: Food industry / Food science
preferred label: promotion de produit @fr

disinfection
type: Concept
member of: Food industry / Food science
preferred label: désinfection @fr

maneb
type: Concept
member of: Food industry / Food science
preferred label: manèbe @fr

winterization
type: Concept
member of: Food industry / Food science
preferred label: frigélisation @fr

stuffed pasta
type: Concept
member of: Food industry / Food science
preferred label: pâte alimentaire farcie @fr

food self-sufficiency
type: Concept
member of: Food industry / Food science
preferred label: autosuffisance alimentaire @fr

paper bag
type: Concept
member of: Food industry / Food science
preferred label: sac en papier @fr

food speculation
type: Concept
member of: Food industry / Food science
preferred label: spéculation alimentaire @fr

thermostability
type: Concept
member of: Food industry / Food science
preferred label: thermostabilité @fr

bread making
type: Concept
member of: Food industry / Food science
preferred label: panification @fr

propionic fermentation
type: Concept
member of: Food industry / Food science
preferred label: fermentation propionique @fr

qualified presumption of safety
type: Concept
member of: Food industry / Food science
preferred label: présomption d’innocuité reconnue @fr

folpet
type: Concept
member of: Food industry / Food science
preferred label: folpel @fr

toxin
type: Concept
member of: Food industry / Food science
preferred label: toxine @fr

scalding
type: Concept
member of: Food industry / Food science
preferred label: échaudage @fr

coulometry
type: Concept
member of: Food industry / Food science
preferred label: coulométrie @fr

sweet potato
type: Concept
member of: Food industry / Food science
preferred label: patate douce @fr

rosé winemaking
type: Concept
member of: Food industry / Food science
preferred label: vinification en rose @fr

protein content
type: Concept
member of: Food industry / Food science
preferred label: teneur en protéine @fr

mayonnaise
type: Concept
member of: Food industry / Food science

solubilization
type: Concept
member of: Food industry / Food science
preferred label: solubilisation @fr

electronic tongue
type: Concept
member of: Food industry / Food science
preferred label: langue électronique @fr

Maillard reaction
type: Concept
member of: Food industry / Food science
preferred label: réaction de Maillard @fr

infant formula
type: Concept
member of: Food industry / Food science
preferred label: lait infantile @fr

flavones
type: Concept
member of: Food industry / Food science
preferred label: flavone @fr

tocotrienols
type: Concept
member of: Food industry / Food science
preferred label: tocotriénol @fr

arbutus berry
type: Concept
member of: Food industry / Food science
preferred label: arbouse @fr

unrestricted feeding
type: Concept
member of: Food industry / Food science
preferred label: alimentation à satiété @fr

bakery additive
type: Concept
member of: Food industry / Food science
preferred label: additif de panification @fr

ergocalciferol
type: Concept
member of: Food industry / Food science
preferred label: ergocalciférol @fr

Mediterranean diet
type: Concept
member of: Food industry / Food science
preferred label: régime alimentaire méditerranéen @fr

micronutrient
type: Concept
member of: Food industry / Food science
preferred label: micronutriment @fr

bottle
type: Concept
member of: Food industry / Food science
preferred label: bouteille @fr

economic statistics
type: Concept
member of: Food industry / Food science
preferred label: statistiques économiques @fr

enzyme immunoassay
type: Concept
member of: Food industry / Food science
preferred label: méthode immunoenzymatique @fr

dried skim milk
type: Concept
member of: Food industry / Food science
preferred label: lait écrémé déshydraté @fr

cherimoya
type: Concept
member of: Food industry / Food science
preferred label: chérimole @fr

hare meat
type: Concept
member of: Food industry / Food science
preferred label: viande de lièvre @fr

pie
type: Concept
member of: Food industry / Food science
preferred label: tarte @fr

Montasio cheese
type: Concept
member of: Food industry / Food science
preferred label: montasio @fr

garden pea
type: Concept
member of: Food industry / Food science
preferred label: petit pois @fr

cocoa liquor
type: Concept
member of: Food industry / Food science
preferred label: pâte de cacao @fr

bottled spring water
type: Concept
member of: Food industry / Food science
preferred label: eau de source @fr

conching
type: Concept
member of: Food industry / Food science
preferred label: conchage @fr

laurel
type: Concept
member of: Food industry / Food science
preferred label: laurier @fr

semi-skimmed milk
type: Concept
member of: Food industry / Food science
preferred label: lait semi écrémé @fr

rosehips
type: Concept
member of: Food industry / Food science
preferred label: cynorhodon @fr

insolubilization
type: Concept
member of: Food industry / Food science
preferred label: insolubilisation @fr

tartaric acid
type: Concept
member of: Food industry / Food science
preferred label: acide tartrique @fr

rice flour
type: Concept
member of: Food industry / Food science
preferred label: farine de riz @fr

by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit @fr

beta-lactoglobulin
type: Concept
member of: Food industry / Food science
preferred label: bêta-lactoglobuline @fr

guaiacol
type: Concept
member of: Food industry / Food science

cauliflower
type: Concept
member of: Food industry / Food science
preferred label: chou-fleur @fr

whipping
type: Concept
member of: Food industry / Food science
preferred label: fouettage @fr

alfalfa
type: Concept
member of: Food industry / Food science
preferred label: luzerne @fr

bovine spongiform encephalopathy
type: Concept
member of: Food industry / Food science
preferred label: encéphalopathie spongiforme bovine @fr

protectionism
type: Concept
member of: Food industry / Food science
preferred label: protectionnisme @fr

sodium cyclamate
type: Concept
member of: Food industry / Food science
preferred label: cyclamate de sodium @fr

organic product
type: Concept
member of: Food industry / Food science
preferred label: produit biologique @fr

intestine
type: Concept
member of: Food industry / Food science
preferred label: boyau @fr

oat
type: Concept
member of: Food industry / Food science
preferred label: avoine @fr

astaxanthin
type: Concept
member of: Food industry / Food science
preferred label: astaxanthine @fr

farming animal
type: Concept
member of: Food industry / Food science
preferred label: animal d'élevage @fr

commercial kitchen
type: Concept
member of: Food industry / Food science
preferred label: cuisine de collectivité @fr

cocoa powder
type: Concept
member of: Food industry / Food science
preferred label: poudre de cacao @fr

peanut oil
type: Concept
member of: Food industry / Food science
preferred label: huile d'arachide @fr

Brix degree
type: Concept
member of: Food industry / Food science
preferred label: degré Brix @fr

baking powder
type: Concept
member of: Food industry / Food science
preferred label: levure chimique @fr

warm air
type: Concept
member of: Food industry / Food science
preferred label: air chaud @fr

jojoba oil
type: Concept
member of: Food industry / Food science
preferred label: huile de jojoba @fr

medlar
type: Concept
member of: Food industry / Food science
preferred label: nèfle @fr

bulk food
type: Concept
member of: Food industry / Food science
preferred label: aliment de lest @fr

originating product
type: Concept
member of: Food industry / Food science
preferred label: produit d’origine @fr

hemicellulase
type: Concept
member of: Food industry / Food science
preferred label: hémicellulase @fr

catfish
type: Concept
member of: Food industry / Food science
preferred label: poisson-chat @fr

grain size measurement
type: Concept
member of: Food industry / Food science
preferred label: mesure de la grosseur de grain @fr

crust
type: Concept
member of: Food industry / Food science
preferred label: croûte @fr

cocktail
type: Concept
member of: Food industry / Food science

anethole
type: Concept
member of: Food industry / Food science
preferred label: anéthol @fr

cow milk
type: Concept
member of: Food industry / Food science
preferred label: lait de vache @fr

Food and Drug Administration
type: Concept
member of: Food industry / Food science

foie gras
type: Concept
member of: Food industry / Food science

heteropolysaccharide
type: Concept
member of: Food industry / Food science
preferred label: hétéropolyoside @fr

glucose syrup
type: Concept
member of: Food industry / Food science
preferred label: sirop de glucose @fr

cleaning materials
type: Concept
member of: Food industry / Food science
preferred label: produit de nettoyage @fr

market demand
type: Concept
member of: Food industry / Food science
preferred label: demande du marché @fr

orgeat
type: Concept
member of: Food industry / Food science

prolamin
type: Concept
member of: Food industry / Food science
preferred label: prolamine @fr

non-alcoholic beverage
type: Concept
member of: Food industry / Food science
preferred label: boisson non alcoolisée @fr

disk mill
type: Concept
member of: Food industry / Food science
preferred label: broyeur à disque @fr

caprine
type: Concept
member of: Food industry / Food science
preferred label: caprin @fr

underfeeding
type: Concept
member of: Food industry / Food science
preferred label: sous-alimentation @fr

kumquat
type: Concept
member of: Food industry / Food science

physical dressing
type: Concept
member of: Food industry / Food science
preferred label: traitement physique @fr

porridge
type: Concept
member of: Food industry / Food science

unsaturated fatty acid
type: Concept
member of: Food industry / Food science
preferred label: acide gras insaturé @fr

international market
type: Concept
member of: Food industry / Food science
preferred label: marché international @fr

cafeteria diet
type: Concept
member of: Food industry / Food science
preferred label: régime alimentaire cafétéria @fr

kohlrabi
type: Concept
member of: Food industry / Food science
preferred label: chou-rave @fr

gingerbread
type: Concept
member of: Food industry / Food science
preferred label: pain d'épice @fr

beet
type: Concept
member of: Food industry / Food science
preferred label: betterave @fr

bleaching earth
type: Concept
member of: Food industry / Food science
preferred label: terre décolorante @fr

processed cheese
type: Concept
member of: Food industry / Food science
preferred label: fromage fondu @fr

malt extract
type: Concept
member of: Food industry / Food science
preferred label: extrait de malt @fr

per- and polyfluoroalkyl substances
type: Concept
member of: Food industry / Food science
preferred label: substances per- et polyfluoroalkylées @fr

confectionery product
type: Concept
member of: Food industry / Food science
preferred label: produit de confiserie @fr

table salt
type: Concept
member of: Food industry / Food science
preferred label: sel de cuisine @fr

feeding preference
type: Concept
member of: Food industry / Food science
preferred label: préférence alimentaire @fr

mass spectrometry
type: Concept
member of: Food industry / Food science
preferred label: spectrométrie de masse @fr

caviar substitute
type: Concept
member of: Food industry / Food science
preferred label: succédané de caviar @fr

citrus seed oil
type: Concept
member of: Food industry / Food science
preferred label: huile de pépin d'agrume @fr

disulfide bond
type: Concept
member of: Food industry / Food science
preferred label: liaison disulfure @fr

sake must
type: Concept
member of: Food industry / Food science
preferred label: moût de saké @fr

alkalinization
type: Concept
member of: Food industry / Food science
preferred label: alcalinisation @fr

sterilized product
type: Concept
member of: Food industry / Food science
preferred label: produit stérilisé @fr

goitrogen
type: Concept
member of: Food industry / Food science
preferred label: goitrigène @fr

ascorbic acid derivatives
type: Concept
member of: Food industry / Food science
preferred label: dérivé de l'acide ascorbique @fr

witloof chicory
type: Concept
member of: Food industry / Food science
preferred label: endive @fr

vat
type: Concept
member of: Food industry / Food science
preferred label: cuve @fr

glyphosate
type: Concept
member of: Food industry / Food science

salted fish
type: Concept
member of: Food industry / Food science
preferred label: poisson salé @fr

roller drying
type: Concept
member of: Food industry / Food science
preferred label: séchage sur tambour @fr

ready-to-eat meal
type: Concept
member of: Food industry / Food science
preferred label: plat cuisiné @fr

ripening
type: Concept
member of: Food industry / Food science
preferred label: maturation @fr

processing aid
type: Concept
member of: Food industry / Food science
preferred label: auxiliaire technologique @fr

chemical storage
type: Concept
member of: Food industry / Food science
preferred label: accumulation chimique @fr

marjoram
type: Concept
member of: Food industry / Food science
preferred label: marjolaine @fr

biotechnology
type: Concept
member of: Food industry / Food science
preferred label: biotechnologie @fr

dry
type: Concept
member of: Food industry / Food science
preferred label: à sec @fr

red wine
type: Concept
member of: Food industry / Food science
preferred label: vin rouge @fr

spreadable sausage
type: Concept
member of: Food industry / Food science
preferred label: saucisse à tartiner @fr

starch plant
type: Concept
member of: Food industry / Food science
preferred label: amidonnerie @fr

sedimentation tank
type: Concept
member of: Food industry / Food science
preferred label: décanteur @fr

moisture degree
type: Concept
member of: Food industry / Food science
preferred label: degré hygrométrique @fr

enzyme preparation
type: Concept
member of: Food industry / Food science
preferred label: préparation enzymatique @fr

field inquiry
type: Concept
member of: Food industry / Food science
preferred label: enquête sur le terrain @fr

durum wheat
type: Concept
member of: Food industry / Food science
preferred label: blé dur @fr

reconstituted product
type: Concept
member of: Food industry / Food science
preferred label: produit reconstitué @fr

foam drying
type: Concept
member of: Food industry / Food science
preferred label: séchage en tapis mousse @fr

fluidized bed drying
type: Concept
member of: Food industry / Food science
preferred label: séchage à lit fluidisé @fr

salami
type: Concept
member of: Food industry / Food science

complexometry
type: Concept
member of: Food industry / Food science
preferred label: complexométrie @fr

convection drying
type: Concept
member of: Food industry / Food science
preferred label: séchage par convection @fr

brewing by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit de brasserie @fr

sitosterol
type: Concept
member of: Food industry / Food science
preferred label: sitostérol @fr

kneading
type: Concept
member of: Food industry / Food science
preferred label: pétrissage @fr

continuous production
type: Concept
member of: Food industry / Food science
preferred label: production continue @fr

essential oil
type: Concept
member of: Food industry / Food science
preferred label: huile essentielle @fr

pelleted feed
type: Concept
member of: Food industry / Food science
preferred label: aliment en pellet @fr

water content
type: Concept
member of: Food industry / Food science
preferred label: teneur en eau @fr

mangosteen
type: Concept
member of: Food industry / Food science
preferred label: mangoustan @fr

ostrich meat
type: Concept
member of: Food industry / Food science
preferred label: viande d'autruche @fr

fresh cheese
type: Concept
member of: Food industry / Food science
preferred label: fromage frais @fr

natural polymer
type: Concept
member of: Food industry / Food science
preferred label: polymère naturel @fr

rose
type: Concept
member of: Food industry / Food science

sage
type: Concept
member of: Food industry / Food science
preferred label: sauge @fr

coconut oil
type: Concept
member of: Food industry / Food science
preferred label: huile de coprah @fr

market price
type: Concept
member of: Food industry / Food science
preferred label: prix du marché @fr

sweating
type: Concept
member of: Food industry / Food science
preferred label: ressuage @fr

ascorbic acid
type: Concept
member of: Food industry / Food science
preferred label: acide ascorbique @fr

roasting furnace
type: Concept
member of: Food industry / Food science
preferred label: four de grillage @fr

galactomannan
type: Concept
member of: Food industry / Food science
preferred label: galactomannane @fr

tortilla
type: Concept
member of: Food industry / Food science

pressing
type: Concept
member of: Food industry / Food science
preferred label: pressage @fr

thawing
type: Concept
member of: Food industry / Food science
preferred label: décongélation @fr

histamine
type: Concept
member of: Food industry / Food science

chicory
type: Concept
member of: Food industry / Food science
preferred label: chicorée à café @fr

menhaden
type: Concept
member of: Food industry / Food science

cellophane
type: Concept
member of: Food industry / Food science

rice wine
type: Concept
member of: Food industry / Food science
preferred label: alcool de riz @fr

artichoke
type: Concept
member of: Food industry / Food science
preferred label: artichaut @fr

draff
type: Concept
member of: Food industry / Food science
preferred label: drêche @fr

picking
type: Concept
member of: Food industry / Food science
preferred label: cueillette @fr

mechanical agent
type: Concept
member of: Food industry / Food science
preferred label: agent mécanique @fr

okra
type: Concept
member of: Food industry / Food science
preferred label: gombo @fr

zearalenone
type: Concept
member of: Food industry / Food science
preferred label: zéaralénone @fr

International Dairy Federation
type: Concept
member of: Food industry / Food science
preferred label: Fédération Internationale de Laiterie @fr

packaging machine
type: Concept
member of: Food industry / Food science
preferred label: machine d'emballage @fr

Programme National pour l'Alimentation
type: Concept
member of: Food industry / Food science
preferred label: Programme national pour l'alimentation @fr

khoa
type: Concept
member of: Food industry / Food science

butylated hydroxyanisole
type: Concept
member of: Food industry / Food science
preferred label: hydroxyanisole butylé @fr

peptone
type: Concept
member of: Food industry / Food science

vegetable pulp
type: Concept
member of: Food industry / Food science
preferred label: pulpe de légume @fr

ready meal
type: Concept
member of: Food industry / Food science
preferred label: repas préparé @fr

seafood
type: Concept
member of: Food industry / Food science
preferred label: produit de la mer @fr

Munster cheese
type: Concept
member of: Food industry / Food science
preferred label: munster @fr

Côtes du Rhône wine
type: Concept
member of: Food industry / Food science
preferred label: vin des Côtes du Rhône @fr

agricultural policy
type: Concept
member of: Food industry / Food science
preferred label: politique agricole @fr

ketogenic diet
type: Concept
member of: Food industry / Food science
preferred label: régime cétogène @fr

vegetable meal
type: Concept
member of: Food industry / Food science
preferred label: farine de légume @fr

piperine
type: Concept
member of: Food industry / Food science
preferred label: pipérine @fr

organic trisulfide
type: Concept
member of: Food industry / Food science
preferred label: trisulfure organique @fr

plant protection product
type: Concept
member of: Food industry / Food science
preferred label: produit phytopharmaceutique @fr

non-stick coating
type: Concept
member of: Food industry / Food science
preferred label: revêtement antiadhésif @fr

undernutrition
type: Concept
member of: Food industry / Food science
preferred label: sous-nutrition @fr

xanthan gum
type: Concept
member of: Food industry / Food science
preferred label: gomme xanthane @fr

meat product
type: Concept
member of: Food industry / Food science
preferred label: produit carné @fr

best-before date
type: Concept
member of: Food industry / Food science
preferred label: date de durabilité minimale @fr

lovage
type: Concept
member of: Food industry / Food science
preferred label: livèche @fr

brown sugar
type: Concept
member of: Food industry / Food science
preferred label: sucre roux @fr

malolactic acid bacteria
type: Concept
member of: Food industry / Food science
preferred label: bactérie malolactique @fr

globular protein
type: Concept
member of: Food industry / Food science
preferred label: protéine globulaire @fr

rinsing
type: Concept
member of: Food industry / Food science
preferred label: rinçage @fr

zeranol
type: Concept
member of: Food industry / Food science
preferred label: zéranol @fr

lactic acid bacteria
type: Concept
member of: Food industry / Food science
preferred label: bactérie lactique @fr

natural drying
type: Concept
member of: Food industry / Food science
preferred label: séchage naturel @fr

solanidine
type: Concept
member of: Food industry / Food science

oils and fats
type: Concept
member of: Food industry / Food science
preferred label: corps gras @fr

dried meat
type: Concept
member of: Food industry / Food science
preferred label: viande séchée @fr

arabinogalactan
type: Concept
member of: Food industry / Food science
preferred label: arabinogalactane @fr

tenderizing
type: Concept
member of: Food industry / Food science
preferred label: attendrissage @fr

cryptoxanthin
type: Concept
member of: Food industry / Food science
preferred label: cryptoxanthine @fr

sardine
type: Concept
member of: Food industry / Food science

meringue
type: Concept
member of: Food industry / Food science

sweet sorghum
type: Concept
member of: Food industry / Food science
preferred label: sorgho doux @fr

food preservation
type: Concept
member of: Food industry / Food science
preferred label: conservation des aliments @fr

saccharin
type: Concept
member of: Food industry / Food science
preferred label: saccharine @fr

formononetin
type: Concept
member of: Food industry / Food science
preferred label: formononétine @fr

heifer
type: Concept
member of: Food industry / Food science
preferred label: génisse @fr

animal fat
type: Concept
member of: Food industry / Food science
preferred label: corps gras animal @fr

drying oven
type: Concept
member of: Food industry / Food science
preferred label: étuve @fr

vegetable legume
type: Concept
member of: Food industry / Food science
preferred label: légumineuse légumière @fr

palm heart
type: Concept
member of: Food industry / Food science
preferred label: cœur de palmier @fr

flesh
type: Concept
member of: Food industry / Food science
preferred label: chair @fr

arabinan
type: Concept
member of: Food industry / Food science
preferred label: arabinane @fr

decantation
type: Concept
member of: Food industry / Food science
preferred label: décantation @fr

casein
type: Concept
member of: Food industry / Food science
preferred label: caséine @fr

allspice
type: Concept
member of: Food industry / Food science
preferred label: piment de la Jamaïque @fr

warm air generator
type: Concept
member of: Food industry / Food science
preferred label: générateur d'air chaud @fr

malting by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit du maltage @fr

still water
type: Concept
member of: Food industry / Food science
preferred label: eau plate @fr

cashew nut
type: Concept
member of: Food industry / Food science
preferred label: noix de cajou @fr

rosemary
type: Concept
member of: Food industry / Food science
preferred label: romarin @fr

flavor enhancer
type: Concept
member of: Food industry / Food science
preferred label: exhausteur de flaveur @fr

marketing policy
type: Concept
member of: Food industry / Food science
preferred label: politique commerciale @fr

sorting
type: Concept
member of: Food industry / Food science
preferred label: triage @fr

omega-7 fatty acid
type: Concept
member of: Food industry / Food science
preferred label: acide gras oméga-7 @fr

astringency
type: Concept
member of: Food industry / Food science
preferred label: astringence @fr

rheological test
type: Concept
member of: Food industry / Food science
preferred label: essai rhéologique @fr

amylase
type: Concept
member of: Food industry / Food science

food drug interaction
type: Concept
member of: Food industry / Food science
preferred label: interaction aliment-médicament @fr

cane sugar alcohol
type: Concept
member of: Food industry / Food science
preferred label: eau-de-vie de canne @fr

cognac
type: Concept
member of: Food industry / Food science

hydrosolubility
type: Concept
member of: Food industry / Food science
preferred label: hydrosolubilité @fr

longissimus thoracis muscle
type: Concept
member of: Food industry / Food science
preferred label: muscle long dorsal @fr

alternative process
type: Concept
member of: Food industry / Food science
preferred label: procédé de remplacement @fr

starch derivatives
type: Concept
member of: Food industry / Food science
preferred label: dérivé de l'amidon @fr

pepper
type: Concept
member of: Food industry / Food science
preferred label: poivre @fr

Anjou wine
type: Concept
member of: Food industry / Food science
preferred label: vin d'Anjou @fr

edibility
type: Concept
member of: Food industry / Food science
preferred label: comestibilité @fr

novel food
type: Concept
member of: Food industry / Food science
preferred label: aliment nouveau @fr

alkaline cleaning
type: Concept
member of: Food industry / Food science
preferred label: nettoyage alcalin @fr

custard apple
type: Concept
member of: Food industry / Food science
preferred label: annone @fr

phenols
type: Concept
member of: Food industry / Food science
preferred label: phénols @fr

peanut meal
type: Concept
member of: Food industry / Food science
preferred label: farine d'arachide @fr

olive
type: Concept
member of: Food industry / Food science

probiotics
type: Concept
member of: Food industry / Food science
preferred label: probiotiques @fr

biotransformation
type: Concept
member of: Food industry / Food science

dietary intake
type: Concept
member of: Food industry / Food science
preferred label: prise alimentaire @fr

spreadability
type: Concept
member of: Food industry / Food science
preferred label: tartinabilité @fr

vending machine
type: Concept
member of: Food industry / Food science
preferred label: distributeur automatique @fr

cork
type: Concept
member of: Food industry / Food science
preferred label: liège @fr

wet treatment
type: Concept
member of: Food industry / Food science
preferred label: traitement par voie humide @fr

process improvement
type: Concept
member of: Food industry / Food science
preferred label: amélioration de procédé @fr

food resource
type: Concept
member of: Food industry / Food science
preferred label: ressource alimentaire @fr

chemical composition
type: Concept
member of: Food industry / Food science
preferred label: composition chimique @fr

polygalacturonase
type: Concept
member of: Food industry / Food science

cocoa beverage
type: Concept
member of: Food industry / Food science
preferred label: boisson chocolatée @fr

cyhexatin
type: Concept
member of: Food industry / Food science

zilpaterol
type: Concept
member of: Food industry / Food science
preferred label: zilpatérol @fr

mixed flour
type: Concept
member of: Food industry / Food science
preferred label: farine composée @fr

stress relaxation test
type: Concept
member of: Food industry / Food science
preferred label: essai de relaxation de contrainte @fr

hydrocolloid
type: Concept
member of: Food industry / Food science
preferred label: hydrocolloïde @fr

Bryndza cheese
type: Concept
member of: Food industry / Food science
preferred label: bryndza @fr

retting
type: Concept
member of: Food industry / Food science
preferred label: rouissage @fr

trout
type: Concept
member of: Food industry / Food science
preferred label: truite @fr

anaerobic digestion
type: Concept
member of: Food industry / Food science
preferred label: digestion anaérobie @fr

peracetic acid
type: Concept
member of: Food industry / Food science
preferred label: acide peracétique @fr

breakfast
type: Concept
member of: Food industry / Food science
preferred label: petit déjeuner @fr

freezer
type: Concept
member of: Food industry / Food science
preferred label: congélateur @fr

fruit syrup
type: Concept
member of: Food industry / Food science
preferred label: sirop de fruit @fr

barley
type: Concept
member of: Food industry / Food science
preferred label: orge @fr

secondary constituent
type: Concept
member of: Food industry / Food science
preferred label: constituant secondaire @fr

shrinkable film
type: Concept
member of: Food industry / Food science
preferred label: film rétractable @fr

disinfecting agent
type: Concept
member of: Food industry / Food science
preferred label: désinfectant @fr

vermouth
type: Concept
member of: Food industry / Food science

Saint-Nectaire cheese
type: Concept
member of: Food industry / Food science
preferred label: Saint-Nectaire @fr

turkey
type: Concept
member of: Food industry / Food science
preferred label: dindon @fr

proanthocyanidin
type: Concept
member of: Food industry / Food science
preferred label: proanthocyanidine @fr

kaempferol
type: Concept
member of: Food industry / Food science
preferred label: kaempférol @fr

internal properties
type: Concept
member of: Food industry / Food science
preferred label: propriété interne @fr

liquid milk
type: Concept
member of: Food industry / Food science
preferred label: lait boisson @fr

sterilized milk
type: Concept
member of: Food industry / Food science
preferred label: lait stérilisé @fr

extruder
type: Concept
member of: Food industry / Food science
preferred label: presse d'extrusion @fr

microelement
type: Concept
member of: Food industry / Food science
preferred label: oligoélément @fr

alginate
type: Concept
member of: Food industry / Food science

batcher
type: Concept
member of: Food industry / Food science
preferred label: doseur @fr

food deprivation
type: Concept
member of: Food industry / Food science
preferred label: privation d'aliments @fr

dietary tradition
type: Concept
member of: Food industry / Food science
preferred label: coutume alimentaire @fr

snack food
type: Concept
member of: Food industry / Food science
preferred label: amuse-gueule @fr

cereal product
type: Concept
member of: Food industry / Food science
preferred label: produit céréalier @fr

soft consistency
type: Concept
member of: Food industry / Food science
preferred label: consistance molle @fr

sodium ascorbate
type: Concept
member of: Food industry / Food science
preferred label: ascorbate de sodium @fr

potato alcohol
type: Concept
member of: Food industry / Food science
preferred label: eau-de-vie de pomme de terre @fr

galactan
type: Concept
member of: Food industry / Food science
preferred label: galactane @fr

thiosulfinate
type: Concept
member of: Food industry / Food science

tubular heat exchanger
type: Concept
member of: Food industry / Food science
preferred label: échangeur tubulaire @fr

macronutrient
type: Concept
member of: Food industry / Food science
preferred label: macronutriment @fr

bacteria
type: Concept
member of: Food industry / Food science
preferred label: bactérie @fr

cassava meal
type: Concept
member of: Food industry / Food science
preferred label: farine de manioc @fr

erythrosine
type: Concept
member of: Food industry / Food science
preferred label: érythrosine @fr

squid
type: Concept
member of: Food industry / Food science
preferred label: calmar @fr

dried products
type: Concept
member of: Food industry / Food science
preferred label: produit séché @fr

energy drink
type: Concept
member of: Food industry / Food science
preferred label: boisson énergisante @fr

texturometer
type: Concept
member of: Food industry / Food science
preferred label: texturomètre @fr

sugar beet
type: Concept
member of: Food industry / Food science
preferred label: betterave sucrière @fr

ascorbyl palmitate
type: Concept
member of: Food industry / Food science
preferred label: palmitate d'ascorbyle @fr

Bifidobacteriaceae
type: Concept
member of: Food industry / Food science

acetic acid bacteria
type: Concept
member of: Food industry / Food science
preferred label: bactérie acétique @fr

butyric acid bacteria
type: Concept
member of: Food industry / Food science
preferred label: bactérie butyrique @fr

oak barrel
type: Concept
member of: Food industry / Food science
preferred label: fût de chêne @fr

bakery
type: Concept
member of: Food industry / Food science
preferred label: boulangerie @fr

cannery
type: Concept
member of: Food industry / Food science
preferred label: conserverie @fr

propanediol
type: Concept
member of: Food industry / Food science

restaurant
type: Concept
member of: Food industry / Food science

texture analysis
type: Concept
member of: Food industry / Food science
preferred label: analyse de texture @fr

emulsifying power
type: Concept
member of: Food industry / Food science
preferred label: pouvoir émulsifiant @fr

greenhouse crop
type: Concept
member of: Food industry / Food science
preferred label: plante de serre @fr

volatile fatty acid
type: Concept
member of: Food industry / Food science
preferred label: acide gras volatil @fr

red currant
type: Concept
member of: Food industry / Food science
preferred label: groseille @fr

myoglobin
type: Concept
member of: Food industry / Food science
preferred label: myoglobine @fr

starch
type: Concept
member of: Food industry / Food science
preferred label: amidon @fr

ground coffee
type: Concept
member of: Food industry / Food science
preferred label: café moulu @fr

pneumatic drying
type: Concept
member of: Food industry / Food science
preferred label: séchage pneumatique @fr

plantain banana
type: Concept
member of: Food industry / Food science
preferred label: banane plantain @fr

reusable tableware
type: Concept
member of: Food industry / Food science
preferred label: vaisselle réutilisable @fr

Jerusalem artichoke
type: Concept
member of: Food industry / Food science
preferred label: topinambour @fr

coagulation
type: Concept
member of: Food industry / Food science

calcium chloride
type: Concept
member of: Food industry / Food science
preferred label: chlorure de calcium @fr

shelling
type: Concept
member of: Food industry / Food science
preferred label: décorticage @fr

coating
type: Concept
member of: Food industry / Food science
preferred label: enrobage @fr

process conditions
type: Concept
member of: Food industry / Food science
preferred label: conditions opératoires @fr

diet
type: Concept
member of: Food industry / Food science
preferred label: régime alimentaire @fr

biscuit
type: Concept
member of: Food industry / Food science

sweets
type: Concept
member of: Food industry / Food science
preferred label: bonbon @fr

hamburger
type: Concept
member of: Food industry / Food science

order form
type: Concept
member of: Food industry / Food science
preferred label: bon de commande @fr

retail marketing
type: Concept
member of: Food industry / Food science
preferred label: vente au détail @fr

jellied meat
type: Concept
member of: Food industry / Food science
preferred label: viande en gelée @fr

thiolysis
type: Concept
member of: Food industry / Food science
preferred label: thiolyse @fr

industrial policy
type: Concept
member of: Food industry / Food science
preferred label: politique industrielle @fr

overnutrition
type: Concept
member of: Food industry / Food science
preferred label: surnutrition @fr

confectionery
type: Concept
member of: Food industry / Food science
preferred label: confiserie @fr

food shortage
type: Concept
member of: Food industry / Food science
preferred label: pénurie alimentaire @fr

de-oiling
type: Concept
member of: Food industry / Food science
preferred label: déshuilage @fr

caking
type: Concept
member of: Food industry / Food science
preferred label: prise en masse @fr

agri-food coproduct
type: Concept
member of: Food industry / Food science
preferred label: coproduit agroalimentaire @fr

freezing
type: Concept
member of: Food industry / Food science
preferred label: congélation @fr

free fatty acid
type: Concept
member of: Food industry / Food science
preferred label: acide gras libre @fr

muscle
type: Concept
member of: Food industry / Food science

enumeration
type: Concept
member of: Food industry / Food science
preferred label: dénombrement @fr

maltitol
type: Concept
member of: Food industry / Food science

buffalo milk
type: Concept
member of: Food industry / Food science
preferred label: lait de bufflesse @fr

triolein
type: Concept
member of: Food industry / Food science
preferred label: trioléine @fr

tristearin
type: Concept
member of: Food industry / Food science
preferred label: tristéarine @fr

roxarsone
type: Concept
member of: Food industry / Food science

heavy metal
type: Concept
member of: Food industry / Food science
preferred label: métal lourd @fr

karaya gum
type: Concept
member of: Food industry / Food science
preferred label: gomme karaya @fr

avenin
type: Concept
member of: Food industry / Food science
preferred label: avénine @fr

vane test
type: Concept
member of: Food industry / Food science
preferred label: essai au scissomètre @fr

single cell protein
type: Concept
member of: Food industry / Food science
preferred label: protéine d'organisme unicellulaire @fr

sugar alcohol
type: Concept
member of: Food industry / Food science
preferred label: itol @fr

nutritional status
type: Concept
member of: Food industry / Food science
preferred label: état nutritionnel @fr

olive husk oil
type: Concept
member of: Food industry / Food science
preferred label: huile de grignon d'olive @fr

geographical origin
type: Concept
member of: Food industry / Food science
preferred label: origine géographique @fr

meat substitute
type: Concept
member of: Food industry / Food science
preferred label: succédané de viande @fr

mechanical method
type: Concept
member of: Food industry / Food science
preferred label: méthode mécanique @fr

evaporation refrigeration
type: Concept
member of: Food industry / Food science
preferred label: réfrigération par évaporation @fr

anise
type: Concept
member of: Food industry / Food science
preferred label: anis @fr

cassava
type: Concept
member of: Food industry / Food science
preferred label: manioc @fr

enzymatic digestion
type: Concept
member of: Food industry / Food science
preferred label: dégradation enzymatique @fr

winemaking
type: Concept
member of: Food industry / Food science
preferred label: vinification @fr

enthalpimetry
type: Concept
member of: Food industry / Food science
preferred label: enthalpimétrie @fr

Sauvignon wine
type: Concept
member of: Food industry / Food science
preferred label: vin Sauvignon @fr

plastic contamination
type: Concept
member of: Food industry / Food science
preferred label: contamination par les plastiques @fr

oosporein
type: Concept
member of: Food industry / Food science
preferred label: oosporéine @fr

Cabernet wine
type: Concept
member of: Food industry / Food science
preferred label: vin Cabernet @fr

trehalose
type: Concept
member of: Food industry / Food science
preferred label: tréhalose @fr

beverage
type: Concept
member of: Food industry / Food science
preferred label: boisson @fr

refrigerating evaporator
type: Concept
member of: Food industry / Food science
preferred label: évaporateur frigorifique @fr

numeration
type: Concept
member of: Food industry / Food science
preferred label: numération @fr

palletization
type: Concept
member of: Food industry / Food science
preferred label: palettisation @fr

entomophagy
type: Concept
member of: Food industry / Food science
preferred label: entomophagie @fr

sorbitan palmitate
type: Concept
member of: Food industry / Food science
preferred label: palmitate de sorbitane @fr

verbena
type: Concept
member of: Food industry / Food science
preferred label: verveine @fr

calf
type: Concept
member of: Food industry / Food science
preferred label: veau @fr

mustard
type: Concept
member of: Food industry / Food science
preferred label: moutarde @fr

cooking appliance
type: Concept
member of: Food industry / Food science
preferred label: appareil de cuisson @fr

sow
type: Concept
member of: Food industry / Food science
preferred label: truie @fr

chemical analysis
type: Concept
member of: Food industry / Food science
preferred label: analyse chimique @fr

wine brandy
type: Concept
member of: Food industry / Food science
preferred label: eau-de-vie de vin @fr

hydroxyproline
type: Concept
member of: Food industry / Food science

response surface
type: Concept
member of: Food industry / Food science
preferred label: surface de réponse @fr

starch crop
type: Concept
member of: Food industry / Food science
preferred label: plante amylifère @fr

ergosterol
type: Concept
member of: Food industry / Food science
preferred label: ergostérol @fr

physicochemical properties
type: Concept
member of: Food industry / Food science
preferred label: propriété physicochimique @fr

flavored milk
type: Concept
member of: Food industry / Food science
preferred label: lait aromatisé @fr

steam permeability
type: Concept
member of: Food industry / Food science
preferred label: perméabilité à la vapeur d'eau @fr

vacuum distillation
type: Concept
member of: Food industry / Food science
preferred label: distillation sous vide @fr

postharvest physiology
type: Concept
member of: Food industry / Food science
preferred label: physiologie après récolte @fr

Tomme cheese
type: Concept
member of: Food industry / Food science
preferred label: tomme @fr

almond oil
type: Concept
member of: Food industry / Food science
preferred label: huile d'amande @fr

essential oil plant
type: Concept
member of: Food industry / Food science
preferred label: plante à huiles essentielles @fr

can
type: Concept
member of: Food industry / Food science
preferred label: bidon @fr

microencapsulation
type: Concept
member of: Food industry / Food science

arabinose
type: Concept
member of: Food industry / Food science

nutrition indicator
type: Concept
member of: Food industry / Food science
preferred label: indicateur nutritionnel @fr

fat emulsion
type: Concept
member of: Food industry / Food science
preferred label: émulsion lipidique @fr

Bombay duck
type: Concept
member of: Food industry / Food science
preferred label: scopelidé @fr

deep-frying
type: Concept
member of: Food industry / Food science
preferred label: friture en pleine huile @fr

semi-product
type: Concept
member of: Food industry / Food science
preferred label: produit semi-fini @fr

NOVA classification
type: Concept
member of: Food industry / Food science
preferred label: classification NOVA @fr

mass loss
type: Concept
member of: Food industry / Food science
preferred label: perte de masse @fr

ochratoxin
type: Concept
member of: Food industry / Food science
preferred label: ochratoxine @fr

shellac
type: Concept
member of: Food industry / Food science
preferred label: gomme laque @fr

amylose
type: Concept
member of: Food industry / Food science

detection limit
type: Concept
member of: Food industry / Food science
preferred label: limite de détection @fr

hexylresorcinol
type: Concept
member of: Food industry / Food science
preferred label: hexylrésorcinol @fr

erucic acid
type: Concept
member of: Food industry / Food science
preferred label: acide érucique @fr

expansion drying
type: Concept
member of: Food industry / Food science
preferred label: séchage par expansion @fr

pressure extraction
type: Concept
member of: Food industry / Food science
preferred label: extraction par pression @fr

sterilization
type: Concept
member of: Food industry / Food science
preferred label: stérilisation @fr

pizza
type: Concept
member of: Food industry / Food science

plastein
type: Concept
member of: Food industry / Food science
preferred label: plastéine @fr

colicin
type: Concept
member of: Food industry / Food science
preferred label: colicine @fr

nibbling
type: Concept
member of: Food industry / Food science
preferred label: grignotage @fr

skim milk
type: Concept
member of: Food industry / Food science
preferred label: lait écrémé @fr

pantothenic acid
type: Concept
member of: Food industry / Food science
preferred label: acide pantothénique @fr

ethylene oxide
type: Concept
member of: Food industry / Food science
preferred label: oxyde d'éthylène @fr

vanilla
type: Concept
member of: Food industry / Food science
preferred label: vanille @fr

plate heat exchanger
type: Concept
member of: Food industry / Food science
preferred label: échangeur à plaques @fr

chives
type: Concept
member of: Food industry / Food science
preferred label: ciboulette @fr

oyster
type: Concept
member of: Food industry / Food science
preferred label: huître @fr

thiohydroxyl group
type: Concept
member of: Food industry / Food science
preferred label: groupe thiol @fr

cereal by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit de céréale @fr

baker
type: Concept
member of: Food industry / Food science
preferred label: boulanger @fr

demineralization
type: Concept
member of: Food industry / Food science
preferred label: déminéralisation @fr

cheese ripening
type: Concept
member of: Food industry / Food science
preferred label: affinage du fromage @fr

refrigerated transport
type: Concept
member of: Food industry / Food science
preferred label: transport frigorifique @fr

rearing management
type: Concept
member of: Food industry / Food science
preferred label: conduite d'élevage @fr

crambe seed
type: Concept
member of: Food industry / Food science
preferred label: graine de crambe @fr

sparkling water
type: Concept
member of: Food industry / Food science
preferred label: eau gazeuse @fr

caraway
type: Concept
member of: Food industry / Food science
preferred label: carvi @fr

betaxanthins
type: Concept
member of: Food industry / Food science
preferred label: bétaxanthine @fr

indigotine
type: Concept
member of: Food industry / Food science

malic acid
type: Concept
member of: Food industry / Food science
preferred label: acide malique @fr

castor oil
type: Concept
member of: Food industry / Food science
preferred label: huile de ricin @fr

vegetable extract
type: Concept
member of: Food industry / Food science
preferred label: extrait de légume @fr

rice
type: Concept
member of: Food industry / Food science
preferred label: riz @fr

tunnel dryer
type: Concept
member of: Food industry / Food science
preferred label: séchoir tunnel @fr

intensive agriculture
type: Concept
member of: Food industry / Food science
preferred label: agriculture intensive @fr

peppermint
type: Concept
member of: Food industry / Food science
preferred label: menthe poivrée @fr

direct contact heat exchanger
type: Concept
member of: Food industry / Food science
preferred label: échangeur à contact direct @fr

radish
type: Concept
member of: Food industry / Food science
preferred label: radis @fr

cover
type: Concept
member of: Food industry / Food science
preferred label: couvercle @fr

starch by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit d'amidonnerie @fr

food technology
type: Concept
member of: Food industry / Food science
preferred label: technologie alimentaire @fr

cornflake
type: Concept
member of: Food industry / Food science
preferred label: flocon de maïs @fr

flavor precursor
type: Concept
member of: Food industry / Food science
preferred label: précurseur d'arôme @fr

bottled water
type: Concept
member of: Food industry / Food science
preferred label: eau embouteillée @fr

spaghetti
type: Concept
member of: Food industry / Food science

lamb
type: Concept
member of: Food industry / Food science
preferred label: agneau @fr

smoked meat
type: Concept
member of: Food industry / Food science
preferred label: viande fumée @fr

food contamination
type: Concept
member of: Food industry / Food science
preferred label: contamination alimentaire @fr

phytic acid
type: Concept
member of: Food industry / Food science
preferred label: acide phytique @fr

available nutrient
type: Concept
member of: Food industry / Food science
preferred label: élément assimilable @fr

apigenin
type: Concept
member of: Food industry / Food science
preferred label: apigénine @fr

distillation
type: Concept
member of: Food industry / Food science

umami taste
type: Concept
member of: Food industry / Food science
preferred label: saveur umami @fr

conditioning
type: Concept
member of: Food industry / Food science
preferred label: conditionnement @fr

gamma-linolenic acid
type: Concept
member of: Food industry / Food science
preferred label: acide gamma-linolénique @fr

exotic product
type: Concept
member of: Food industry / Food science
preferred label: produit exotique @fr

rusk
type: Concept
member of: Food industry / Food science
preferred label: biscotte @fr

fig
type: Concept
member of: Food industry / Food science
preferred label: figue @fr

cellar
type: Concept
member of: Food industry / Food science
preferred label: cave @fr

denatured state
type: Concept
member of: Food industry / Food science
preferred label: état dénaturé @fr

new product
type: Concept
member of: Food industry / Food science
preferred label: produit nouveau @fr

miraculin
type: Concept
member of: Food industry / Food science
preferred label: miraculine @fr

oligosaccharide
type: Concept
member of: Food industry / Food science
preferred label: oligoside @fr

odor
type: Concept
member of: Food industry / Food science
preferred label: odeur @fr

Bambara groundnut
type: Concept
member of: Food industry / Food science
preferred label: pois bambara @fr

ohmic heating
type: Concept
member of: Food industry / Food science
preferred label: chauffage ohmique @fr

tallow
type: Concept
member of: Food industry / Food science
preferred label: suif @fr

creaming
type: Concept
member of: Food industry / Food science
preferred label: crémage @fr

scraped surface crystallizer
type: Concept
member of: Food industry / Food science
preferred label: cristalliseur raclant @fr

betacyanins
type: Concept
member of: Food industry / Food science
preferred label: bétacyanine @fr

polysaccharide
type: Concept
member of: Food industry / Food science
preferred label: polyoside @fr

sbrinz
type: Concept
member of: Food industry / Food science

hyssop
type: Concept
member of: Food industry / Food science
preferred label: hysope @fr

saturated fatty acid
type: Concept
member of: Food industry / Food science
preferred label: acide gras saturé @fr

selective medium
type: Concept
member of: Food industry / Food science
preferred label: milieu sélectif @fr

International Organization for Standardization
type: Concept
member of: Food industry / Food science
preferred label: Organisation Internationale de Normalisation @fr

hydrodynamic parameter
type: Concept
member of: Food industry / Food science
preferred label: paramètre hydrodynamique @fr

texturation
type: Concept
member of: Food industry / Food science

mechanical press
type: Concept
member of: Food industry / Food science
preferred label: presse mécanique @fr

supplemented diet
type: Concept
member of: Food industry / Food science
preferred label: régime alimentaire enrichi @fr

castor bean
type: Concept
member of: Food industry / Food science
preferred label: graine de ricin @fr

crispbread
type: Concept
member of: Food industry / Food science
preferred label: craque-pain @fr

Alsace wine
type: Concept
member of: Food industry / Food science
preferred label: vin d'Alsace @fr

palmitic acid
type: Concept
member of: Food industry / Food science
preferred label: acide palmitique @fr

dried egg
type: Concept
member of: Food industry / Food science
preferred label: œuf déshydraté @fr

lean period
type: Concept
member of: Food industry / Food science
preferred label: période de soudure @fr

fishery resource
type: Concept
member of: Food industry / Food science
preferred label: ressource halieutique @fr

wine
type: Concept
member of: Food industry / Food science
preferred label: vin @fr

glutenin
type: Concept
member of: Food industry / Food science
preferred label: gluténine @fr

carob
type: Concept
member of: Food industry / Food science
preferred label: caroube @fr

pallet
type: Concept
member of: Food industry / Food science
preferred label: palette @fr

carbonation
type: Concept
member of: Food industry / Food science
preferred label: carbonatation @fr

food planning
type: Concept
member of: Food industry / Food science
preferred label: programme alimentaire @fr

hypoglycine A
type: Concept
member of: Food industry / Food science

supplementation
type: Concept
member of: Food industry / Food science
preferred label: complémentation @fr

animal feeding
type: Concept
member of: Food industry / Food science
preferred label: alimentation animale @fr

solute effect
type: Concept
member of: Food industry / Food science
preferred label: effet du soluté @fr

cinnamic acid
type: Concept
member of: Food industry / Food science
preferred label: acide cinnamique @fr

rapeseed
type: Concept
member of: Food industry / Food science
preferred label: graine de colza @fr

fermented product
type: Concept
member of: Food industry / Food science
preferred label: produit fermenté @fr

Protected Designation of Origin(PDO)
type: Concept
member of: Food industry / Food science
preferred label: Appellation d'origine protégée(AOP) @fr

aspartic acid
type: Concept
member of: Food industry / Food science
preferred label: acide aspartique @fr

desludging
type: Concept
member of: Food industry / Food science
preferred label: débourbage @fr

mandarin
type: Concept
member of: Food industry / Food science
preferred label: mandarine @fr

rambutan
type: Concept
member of: Food industry / Food science
preferred label: ramboutan @fr

Romadur cheese
type: Concept
member of: Food industry / Food science
preferred label: romadur @fr

composting
type: Concept
member of: Food industry / Food science
preferred label: compostage @fr

antelope meat
type: Concept
member of: Food industry / Food science
preferred label: viande d'antilope @fr

extract
type: Concept
member of: Food industry / Food science
preferred label: extrait @fr

scraped surface evaporator
type: Concept
member of: Food industry / Food science
preferred label: évaporateur à film rotor @fr

blister packaging
type: Concept
member of: Food industry / Food science
preferred label: emballage coque @fr

sea salt
type: Concept
member of: Food industry / Food science
preferred label: sel marin @fr

groundnut
type: Concept
member of: Food industry / Food science
preferred label: arachide @fr

liver sausage
type: Concept
member of: Food industry / Food science
preferred label: leberwurst @fr

non-reducing sugar
type: Concept
member of: Food industry / Food science
preferred label: sucre non réducteur @fr

chelation
type: Concept
member of: Food industry / Food science
preferred label: chélation @fr

dairy product
type: Concept
member of: Food industry / Food science
preferred label: produit laitier @fr

enterotoxin
type: Concept
member of: Food industry / Food science
preferred label: entérotoxine @fr

corned beef
type: Concept
member of: Food industry / Food science

pome fruit
type: Concept
member of: Food industry / Food science
preferred label: fruit à pépins @fr

melanoidin
type: Concept
member of: Food industry / Food science
preferred label: mélanoïdine @fr

partridge
type: Concept
member of: Food industry / Food science
preferred label: perdrix @fr

Scientific Committee on Food(SCF)
type: Concept
member of: Food industry / Food science
preferred label: Comité scientifique de l'alimentation humaine(CSAH) @fr

acetaldehyde
type: Concept
member of: Food industry / Food science
preferred label: acétaldéhyde @fr

papain
type: Concept
member of: Food industry / Food science
preferred label: papaïne @fr

asepsy
type: Concept
member of: Food industry / Food science
preferred label: asepsie @fr

constituent
type: Concept
member of: Food industry / Food science
preferred label: constituant @fr

thickening agent
type: Concept
member of: Food industry / Food science
preferred label: épaississant @fr

hop
type: Concept
member of: Food industry / Food science
preferred label: houblon @fr

molecular farming
type: Concept
member of: Food industry / Food science
preferred label: moléculture @fr

cereal bran
type: Concept
member of: Food industry / Food science
preferred label: son de céréale @fr

fruit crop
type: Concept
member of: Food industry / Food science
preferred label: plante fruitière @fr

gel filtration
type: Concept
member of: Food industry / Food science
preferred label: filtration sur gel @fr

gingko nut
type: Concept
member of: Food industry / Food science
preferred label: noix de gingko @fr

laboratory scale
type: Concept
member of: Food industry / Food science
preferred label: échelle laboratoire @fr

analytical indicator
type: Concept
member of: Food industry / Food science
preferred label: indicateur analytique @fr

pancake
type: Concept
member of: Food industry / Food science
preferred label: crêpe @fr

salty taste
type: Concept
member of: Food industry / Food science
preferred label: saveur salée @fr

acetoin
type: Concept
member of: Food industry / Food science
preferred label: acétoïne @fr

fast firing
type: Concept
member of: Food industry / Food science
preferred label: cuisson rapide @fr

residue
type: Concept
member of: Food industry / Food science
preferred label: résidu @fr

evaporator
type: Concept
member of: Food industry / Food science
preferred label: évaporateur @fr

nitrosamine
type: Concept
member of: Food industry / Food science

cold
type: Concept
member of: Food industry / Food science
preferred label: froid @fr

cooked sausage
type: Concept
member of: Food industry / Food science
preferred label: saucisse cuite @fr

coconut milk
type: Concept
member of: Food industry / Food science
preferred label: lait de coco @fr

desulfitation
type: Concept
member of: Food industry / Food science
preferred label: désulfitation @fr

peroxide index
type: Concept
member of: Food industry / Food science
preferred label: indice de peroxyde @fr

psychrophily
type: Concept
member of: Food industry / Food science
preferred label: psychrophilie @fr

dried whey
type: Concept
member of: Food industry / Food science
preferred label: lactosérum déshydraté @fr

heat treatment
type: Concept
member of: Food industry / Food science
preferred label: traitement thermique @fr

spiny lobster
type: Concept
member of: Food industry / Food science
preferred label: langouste @fr

physical weathering
type: Concept
member of: Food industry / Food science
preferred label: altération physique @fr

fishery product
type: Concept
member of: Food industry / Food science
preferred label: produit de la pêche @fr

furans
type: Concept
member of: Food industry / Food science
preferred label: furane @fr

essential fatty acid
type: Concept
member of: Food industry / Food science
preferred label: acide gras essentiel @fr

canola seed
type: Concept
member of: Food industry / Food science
preferred label: graine de canola @fr

lard
type: Concept
member of: Food industry / Food science
preferred label: saindoux @fr

Programme National Nutrition Santé
type: Concept
member of: Food industry / Food science
preferred label: Programme national nutrition santé @fr

plant fiber
type: Concept
member of: Food industry / Food science
preferred label: fibre végétale @fr

resistant starch
type: Concept
member of: Food industry / Food science
preferred label: amidon résistant @fr

cyclone heat exchanger
type: Concept
member of: Food industry / Food science
preferred label: échangeur cyclonique @fr

lethal temperature
type: Concept
member of: Food industry / Food science
preferred label: température létale @fr

water scarcity
type: Concept
member of: Food industry / Food science
preferred label: pénurie d'eau @fr

gut microbiota
type: Concept
member of: Food industry / Food science
preferred label: microbiote intestinal @fr

esterification
type: Concept
member of: Food industry / Food science
preferred label: estérification @fr

Maroilles cheese
type: Concept
member of: Food industry / Food science
preferred label: maroilles @fr

differential calorimetry
type: Concept
member of: Food industry / Food science
preferred label: calorimétrie différentielle @fr

orange peel
type: Concept
member of: Food industry / Food science
preferred label: peau d'orange @fr

farinograph
type: Concept
member of: Food industry / Food science
preferred label: farinographe @fr

acid curd cheese
type: Concept
member of: Food industry / Food science
preferred label: fromage de caillé lactique @fr

turnip
type: Concept
member of: Food industry / Food science
preferred label: navet @fr

offal
type: Concept
member of: Food industry / Food science
preferred label: abats @fr

dry treatment
type: Concept
member of: Food industry / Food science
preferred label: traitement par voie sèche @fr

cooked food
type: Concept
member of: Food industry / Food science
preferred label: aliment cuit @fr

nutrient starvation
type: Concept
member of: Food industry / Food science
preferred label: restriction nutritive @fr

osmotic dehydration
type: Concept
member of: Food industry / Food science
preferred label: déshydratation osmotique @fr

wheat starch
type: Concept
member of: Food industry / Food science
preferred label: amidon de blé @fr

Maribo cheese
type: Concept
member of: Food industry / Food science
preferred label: maribo @fr

ash content
type: Concept
member of: Food industry / Food science
preferred label: teneur en cendres @fr

Ray's bream
type: Concept
member of: Food industry / Food science
preferred label: brème de mer @fr

soybean cake
type: Concept
member of: Food industry / Food science
preferred label: tourteau de soja @fr

erythorbic acid
type: Concept
member of: Food industry / Food science
preferred label: acide érythorbique @fr

ethylene
type: Concept
member of: Food industry / Food science
preferred label: éthylène @fr

milk fat
type: Concept
member of: Food industry / Food science
preferred label: matière grasse de lait @fr

pistachio
type: Concept
member of: Food industry / Food science
preferred label: pistache @fr

fluidized bed dryer
type: Concept
member of: Food industry / Food science
preferred label: séchoir à lit fluidisé @fr

hygroscopic properties
type: Concept
member of: Food industry / Food science
preferred label: propriété hygroscopique @fr

saffron
type: Concept
member of: Food industry / Food science
preferred label: safran @fr

eicosapentaenoic acid
type: Concept
member of: Food industry / Food science
preferred label: acide eicosapentaénoïque @fr

red winemaking
type: Concept
member of: Food industry / Food science
preferred label: vinification en rouge @fr

phytoestrogen
type: Concept
member of: Food industry / Food science
preferred label: phytoestrogène @fr

wild boar meat
type: Concept
member of: Food industry / Food science
preferred label: viande de sanglier @fr

relative humidity
type: Concept
member of: Food industry / Food science
preferred label: humidité relative @fr

fruit pulp
type: Concept
member of: Food industry / Food science
preferred label: pulpe de fruit @fr

short term stability
type: Concept
member of: Food industry / Food science
preferred label: stabilité à court terme @fr

water cooking
type: Concept
member of: Food industry / Food science
preferred label: cuisson à l'eau @fr

storage stability
type: Concept
member of: Food industry / Food science
preferred label: stabilité au stockage @fr

gin
type: Concept
member of: Food industry / Food science

millet flour
type: Concept
member of: Food industry / Food science
preferred label: farine de millet @fr

satsuma
type: Concept
member of: Food industry / Food science

dextrin
type: Concept
member of: Food industry / Food science
preferred label: dextrine @fr

acids
type: Concept
member of: Food industry / Food science
preferred label: acide @fr

macadamia nut
type: Concept
member of: Food industry / Food science
preferred label: noix de macadamia @fr

oil plant
type: Concept
member of: Food industry / Food science
preferred label: huilerie @fr

international negotiation
type: Concept
member of: Food industry / Food science
preferred label: négociation internationale @fr

counterfeit
type: Concept
member of: Food industry / Food science
preferred label: contrefaçon @fr

contaminant
type: Concept
member of: Food industry / Food science

phylloquinone
type: Concept
member of: Food industry / Food science

sodium lactate
type: Concept
member of: Food industry / Food science
preferred label: lactate de sodium @fr

chemical sterilization
type: Concept
member of: Food industry / Food science
preferred label: stérilisation chimique @fr

cola nut
type: Concept
member of: Food industry / Food science
preferred label: noix de cola @fr

tartrazine
type: Concept
member of: Food industry / Food science

temperature setting
type: Concept
member of: Food industry / Food science
preferred label: mise en température @fr

chocolate flake
type: Concept
member of: Food industry / Food science
preferred label: flocon de chocolat @fr

eugenol
type: Concept
member of: Food industry / Food science
preferred label: eugénol @fr

sensory analysis
type: Concept
member of: Food industry / Food science
preferred label: analyse sensorielle @fr

Brussels sprout
type: Concept
member of: Food industry / Food science
preferred label: chou de Bruxelles @fr

finished product
type: Concept
member of: Food industry / Food science
preferred label: produit fini @fr

pendulum impact tester
type: Concept
member of: Food industry / Food science
preferred label: mouton-pendule @fr

agricultural resource
type: Concept
member of: Food industry / Food science
preferred label: ressource agricole @fr

good manufacturing practices
type: Concept
member of: Food industry / Food science
preferred label: bonnes pratiques de fabrication @fr

food colorant
type: Concept
member of: Food industry / Food science
preferred label: colorant alimentaire @fr

pumpkin
type: Concept
member of: Food industry / Food science
preferred label: citrouille @fr

turbidimetry
type: Concept
member of: Food industry / Food science
preferred label: turbidimétrie @fr

vegetable puree
type: Concept
member of: Food industry / Food science
preferred label: purée de légume @fr

corn syrup
type: Concept
member of: Food industry / Food science
preferred label: sirop de maïs @fr

niacin
type: Concept
member of: Food industry / Food science
preferred label: niacine @fr

hydroperoxide
type: Concept
member of: Food industry / Food science
preferred label: hydroperoxyde @fr

freeze drying
type: Concept
member of: Food industry / Food science
preferred label: lyophilisation @fr

preservation agent
type: Concept
member of: Food industry / Food science
preferred label: agent de protection @fr

saccharide
type: Concept
member of: Food industry / Food science
preferred label: oside @fr

trimethylamine
type: Concept
member of: Food industry / Food science
preferred label: triméthylamine @fr

American Oil Chemists Society
type: Concept
member of: Food industry / Food science

manual shaking
type: Concept
member of: Food industry / Food science
preferred label: secouage manuel @fr

jelly jam
type: Concept
member of: Food industry / Food science
preferred label: gelée de fruit @fr

reconstitution
type: Concept
member of: Food industry / Food science

hydrogenated fat
type: Concept
member of: Food industry / Food science
preferred label: graisse hydrogénée @fr

glucan
type: Concept
member of: Food industry / Food science
preferred label: glucane @fr

butter
type: Concept
member of: Food industry / Food science
preferred label: beurre @fr

quality label
type: Concept
member of: Food industry / Food science
preferred label: label de qualité @fr

carrageenan
type: Concept
member of: Food industry / Food science
preferred label: carraghénane @fr

cocoa
type: Concept
member of: Food industry / Food science
preferred label: cacao @fr

stored food product
type: Concept
member of: Food industry / Food science
preferred label: denrée entreposée @fr

consumer behavior
type: Concept
member of: Food industry / Food science
preferred label: comportement du consommateur @fr

taro
type: Concept
member of: Food industry / Food science

rapid technique
type: Concept
member of: Food industry / Food science
preferred label: technique rapide @fr

aflatoxin M1
type: Concept
member of: Food industry / Food science
preferred label: aflatoxine M1 @fr

mold
type: Concept
member of: Food industry / Food science
preferred label: moisissure @fr

glucosinolate
type: Concept
member of: Food industry / Food science

fructose
type: Concept
member of: Food industry / Food science

consumer protection
type: Concept
member of: Food industry / Food science
preferred label: défense du consommateur @fr

red meat
type: Concept
member of: Food industry / Food science
preferred label: viande rouge @fr

feed additive
type: Concept
member of: Food industry / Food science
preferred label: additif aux aliments pour animaux @fr

vegetable by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit de légume @fr

phenolic acids
type: Concept
member of: Food industry / Food science
preferred label: acide phénolique @fr

soup mix
type: Concept
member of: Food industry / Food science
preferred label: potage en poudre @fr

protein value
type: Concept
member of: Food industry / Food science
preferred label: valeur protéique @fr

Main wine
type: Concept
member of: Food industry / Food science
preferred label: vin de Main @fr

food preparation
type: Concept
member of: Food industry / Food science
preferred label: préparation culinaire @fr

green
type: Concept
member of: Food industry / Food science
preferred label: vert @fr

fattening
type: Concept
member of: Food industry / Food science
preferred label: engraissement @fr

bioautography
type: Concept
member of: Food industry / Food science
preferred label: bioautographie @fr

hexanol
type: Concept
member of: Food industry / Food science

starch must
type: Concept
member of: Food industry / Food science
preferred label: moût amylacé @fr

supermarket
type: Concept
member of: Food industry / Food science
preferred label: supermarché @fr

sauerkraut
type: Concept
member of: Food industry / Food science
preferred label: choucroute @fr

biopolymer
type: Concept
member of: Food industry / Food science
preferred label: biopolymère @fr

lactic acid
type: Concept
member of: Food industry / Food science
preferred label: acide lactique @fr

Brilliant Black BN
type: Concept
member of: Food industry / Food science
preferred label: noir brillant BN @fr

canning industry
type: Concept
member of: Food industry / Food science
preferred label: industrie de la conserve @fr

cumin
type: Concept
member of: Food industry / Food science

gherkin
type: Concept
member of: Food industry / Food science
preferred label: cornichon @fr

rosé wine
type: Concept
member of: Food industry / Food science
preferred label: vin rosé @fr

sufu
type: Concept
member of: Food industry / Food science

variety
type: Concept
member of: Food industry / Food science
preferred label: variété @fr

protein isolate
type: Concept
member of: Food industry / Food science
preferred label: isolat protéique @fr

chymosin
type: Concept
member of: Food industry / Food science
preferred label: chymosine @fr

mutage
type: Concept
member of: Food industry / Food science

gelling agent
type: Concept
member of: Food industry / Food science
preferred label: gélifiant @fr

natural mineral water
type: Concept
member of: Food industry / Food science
preferred label: eau minérale naturelle @fr

shellfish
type: Concept
member of: Food industry / Food science
preferred label: mollusques et crustacés @fr

angelica
type: Concept
member of: Food industry / Food science
preferred label: angélique @fr

fodder crop
type: Concept
member of: Food industry / Food science
preferred label: plante fourragère @fr

near-infrared spectrometry
type: Concept
member of: Food industry / Food science
preferred label: spectrométrie proche infrarouge @fr

fruit by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit de fruit @fr

tributyrin
type: Concept
member of: Food industry / Food science
preferred label: tributyrine @fr

saling behavior
type: Concept
member of: Food industry / Food science
preferred label: comportement de vente @fr

watermelon
type: Concept
member of: Food industry / Food science
preferred label: pastèque @fr

phaseolin
type: Concept
member of: Food industry / Food science
preferred label: phaséoline @fr

threonine
type: Concept
member of: Food industry / Food science
preferred label: thréonine @fr

selling price
type: Concept
member of: Food industry / Food science
preferred label: prix de vente @fr

interindustrial analysis
type: Concept
member of: Food industry / Food science
preferred label: analyse interindustrielle @fr

lupulone
type: Concept
member of: Food industry / Food science

producer
type: Concept
member of: Food industry / Food science
preferred label: producteur @fr

bioresource
type: Concept
member of: Food industry / Food science
preferred label: bioressource @fr

fibrous product
type: Concept
member of: Food industry / Food science
preferred label: produit fibreux @fr

satiety
type: Concept
member of: Food industry / Food science
preferred label: satiété @fr

under vacuum
type: Concept
member of: Food industry / Food science
preferred label: sous vide @fr

Neufchâtel cheese
type: Concept
member of: Food industry / Food science
preferred label: neufchâtel @fr

bastard cinnamon
type: Concept
member of: Food industry / Food science
preferred label: cannelle fausse @fr

hazelnut
type: Concept
member of: Food industry / Food science
preferred label: noisette @fr

safflower
type: Concept
member of: Food industry / Food science
preferred label: carthame @fr

liqueur
type: Concept
member of: Food industry / Food science

propolis
type: Concept
member of: Food industry / Food science

legume meal
type: Concept
member of: Food industry / Food science
preferred label: farine de légumineuse @fr

vane apparatus
type: Concept
member of: Food industry / Food science
preferred label: scissomètre @fr

deamidation
type: Concept
member of: Food industry / Food science
preferred label: désamidation @fr

intrinsic viscosity
type: Concept
member of: Food industry / Food science
preferred label: viscosité intrinsèque @fr

frog leg
type: Concept
member of: Food industry / Food science
preferred label: cuisse de grenouille @fr

syrup
type: Concept
member of: Food industry / Food science
preferred label: sirop @fr

fish extract
type: Concept
member of: Food industry / Food science
preferred label: extrait de poisson @fr

flour
type: Concept
member of: Food industry / Food science
preferred label: farine @fr

exporting country
type: Concept
member of: Food industry / Food science
preferred label: pays exportateur @fr

tea extract
type: Concept
member of: Food industry / Food science
preferred label: extrait de thé @fr

constant temperature
type: Concept
member of: Food industry / Food science
preferred label: température constante @fr

foam inhibitor
type: Concept
member of: Food industry / Food science
preferred label: antimoussant @fr

refined oil
type: Concept
member of: Food industry / Food science
preferred label: huile raffinée @fr

food safety
type: Concept
member of: Food industry / Food science
preferred label: sécurité sanitaire des aliments @fr

thioglucosidase
type: Concept
member of: Food industry / Food science

corn flour
type: Concept
member of: Food industry / Food science
preferred label: farine de maïs @fr

geraniol
type: Concept
member of: Food industry / Food science
preferred label: géraniol @fr

fermenter
type: Concept
member of: Food industry / Food science
preferred label: fermenteur @fr

hyperspectral characteristic
type: Concept
member of: Food industry / Food science
preferred label: caractéristique hyperspectrale @fr

autoclaving
type: Concept
member of: Food industry / Food science
preferred label: autoclavage @fr

nutrigenomics
type: Concept
member of: Food industry / Food science
preferred label: nutrigénomique @fr

rice parboiling
type: Concept
member of: Food industry / Food science
preferred label: étuvage du riz @fr

oxalic acid
type: Concept
member of: Food industry / Food science
preferred label: acide oxalique @fr

grappa
type: Concept
member of: Food industry / Food science

smoked product
type: Concept
member of: Food industry / Food science
preferred label: produit fumé @fr

amaranth
type: Concept
member of: Food industry / Food science
preferred label: amarante @fr

oily fish
type: Concept
member of: Food industry / Food science
preferred label: poisson gras @fr

agricultural cooperation
type: Concept
member of: Food industry / Food science
preferred label: coopération agricole @fr

grape marc
type: Concept
member of: Food industry / Food science
preferred label: marc de raisin @fr

postharvest
type: Concept
member of: Food industry / Food science
preferred label: après récolte @fr

gliadin
type: Concept
member of: Food industry / Food science
preferred label: gliadine @fr

ozonated water
type: Concept
member of: Food industry / Food science
preferred label: eau ozonisée @fr

sterile room
type: Concept
member of: Food industry / Food science
preferred label: chambre stérile @fr

halva
type: Concept
member of: Food industry / Food science

fat substitute
type: Concept
member of: Food industry / Food science
preferred label: succédané de corps gras @fr

red beet
type: Concept
member of: Food industry / Food science
preferred label: betterave potagère @fr

mustard seed
type: Concept
member of: Food industry / Food science
preferred label: graine de moutarde @fr

jet mill
type: Concept
member of: Food industry / Food science
preferred label: broyeur à jet @fr

Brilliant Blue FCF
type: Concept
member of: Food industry / Food science
preferred label: bleu brillant FCF @fr

perishable product
type: Concept
member of: Food industry / Food science
preferred label: produit périssable @fr

cardoon
type: Concept
member of: Food industry / Food science
preferred label: cardon @fr

mashing
type: Concept
member of: Food industry / Food science
preferred label: empâtage @fr

agricultural economics
type: Concept
member of: Food industry / Food science
preferred label: économie agricole @fr

extrusion
type: Concept
member of: Food industry / Food science

bulgur
type: Concept
member of: Food industry / Food science
preferred label: boulghour @fr

hygiene
type: Concept
member of: Food industry / Food science
preferred label: hygiène @fr

orange
type: Concept
member of: Food industry / Food science

grating cheese
type: Concept
member of: Food industry / Food science
preferred label: fromage à râper @fr

premix
type: Concept
member of: Food industry / Food science
preferred label: prémélange @fr

tofu
type: Concept
member of: Food industry / Food science

luteolin
type: Concept
member of: Food industry / Food science
preferred label: lutéoline @fr

corn by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit du maïs @fr

dryer
type: Concept
member of: Food industry / Food science
preferred label: séchoir @fr

inulin
type: Concept
member of: Food industry / Food science
preferred label: inuline @fr

milk protein
type: Concept
member of: Food industry / Food science
preferred label: protéine de lait @fr

steer
type: Concept
member of: Food industry / Food science
preferred label: bouvillon @fr

brewers yeast
type: Concept
member of: Food industry / Food science
preferred label: levure de brasserie @fr

lean meat
type: Concept
member of: Food industry / Food science
preferred label: viande maigre @fr

right to food
type: Concept
member of: Food industry / Food science
preferred label: droit à l'alimentation @fr

lysine
type: Concept
member of: Food industry / Food science

frozen meal
type: Concept
member of: Food industry / Food science
preferred label: plat cuisiné congelé @fr

trade distribution
type: Concept
member of: Food industry / Food science
preferred label: distribution commerciale @fr

stimulative beverage
type: Concept
member of: Food industry / Food science
preferred label: boisson stimulante @fr

carcass
type: Concept
member of: Food industry / Food science
preferred label: carcasse @fr

hydrophobic colloid
type: Concept
member of: Food industry / Food science
preferred label: colloïde hydrophobe @fr

lasalocid
type: Concept
member of: Food industry / Food science
preferred label: lasalocide @fr

dichlorvos
type: Concept
member of: Food industry / Food science

steam heating
type: Concept
member of: Food industry / Food science
preferred label: chauffage vapeur @fr

kojic fermentation
type: Concept
member of: Food industry / Food science
preferred label: fermentation kojique @fr

chewing gum
type: Concept
member of: Food industry / Food science
preferred label: pâte à mâcher @fr

star fruit
type: Concept
member of: Food industry / Food science
preferred label: carambole @fr

nutrition claim
type: Concept
member of: Food industry / Food science
preferred label: allégation nutritionnelle @fr

Jura wine
type: Concept
member of: Food industry / Food science
preferred label: vin du Jura @fr

AOAC INTERNATIONAL
type: Concept
member of: Food industry / Food science

Lima bean
type: Concept
member of: Food industry / Food science
preferred label: haricot de Lima @fr

ice cream
type: Concept
member of: Food industry / Food science
preferred label: crème glacée @fr

sake yeast
type: Concept
member of: Food industry / Food science
preferred label: levure de saké @fr

intelligent packaging
type: Concept
member of: Food industry / Food science
preferred label: emballage intelligent @fr

terroir
type: Concept
member of: Food industry / Food science

sweetened condensed milk
type: Concept
member of: Food industry / Food science
preferred label: lait concentré sucré @fr

amnesic shellfish poisoning
type: Concept
member of: Food industry / Food science
preferred label: intoxication amnésique par mollusque @fr

buttermaking
type: Concept
member of: Food industry / Food science
preferred label: technologie beurrière @fr

phenylalanine
type: Concept
member of: Food industry / Food science
preferred label: phénylalanine @fr

Canada rice
type: Concept
member of: Food industry / Food science
preferred label: riz du Canada @fr

gushing
type: Concept
member of: Food industry / Food science
preferred label: giclage @fr

antivitamin
type: Concept
member of: Food industry / Food science
preferred label: antivitamine @fr

acrylamide
type: Concept
member of: Food industry / Food science

captan
type: Concept
member of: Food industry / Food science
preferred label: captane @fr

daminozide
type: Concept
member of: Food industry / Food science

fish sausage
type: Concept
member of: Food industry / Food science
preferred label: saucisse de poisson @fr

cryoprotective agent
type: Concept
member of: Food industry / Food science
preferred label: cryoprotecteur @fr

rice bran oil
type: Concept
member of: Food industry / Food science
preferred label: huile de son de riz @fr

sprat
type: Concept
member of: Food industry / Food science

spray drying
type: Concept
member of: Food industry / Food science
preferred label: séchage par pulvérisation @fr

gum tragacanth
type: Concept
member of: Food industry / Food science
preferred label: gomme adragante @fr

triticale flour
type: Concept
member of: Food industry / Food science
preferred label: farine de triticale @fr

thermal condition
type: Concept
member of: Food industry / Food science
preferred label: condition thermique @fr

tea industry
type: Concept
member of: Food industry / Food science
preferred label: industrie du thé @fr

white bean
type: Concept
member of: Food industry / Food science
preferred label: haricot blanc @fr

soybean meal
type: Concept
member of: Food industry / Food science
preferred label: farine de soja @fr

malt
type: Concept
member of: Food industry / Food science

antelope
type: Concept
member of: Food industry / Food science
preferred label: antilope @fr

chlorpropham
type: Concept
member of: Food industry / Food science
preferred label: chlorprophame @fr

Caciocavallo cheese
type: Concept
member of: Food industry / Food science
preferred label: caciocavallo @fr

cultivar
type: Concept
member of: Food industry / Food science

pigment
type: Concept
member of: Food industry / Food science

syrupped fruit
type: Concept
member of: Food industry / Food science
preferred label: fruit au sirop @fr

furfural
type: Concept
member of: Food industry / Food science

quinoa
type: Concept
member of: Food industry / Food science

husking
type: Concept
member of: Food industry / Food science
preferred label: mondage @fr

technological test
type: Concept
member of: Food industry / Food science
preferred label: essai technologique @fr

taste
type: Concept
member of: Food industry / Food science
preferred label: saveur @fr

hexanoic acid
type: Concept
member of: Food industry / Food science
preferred label: acide hexanoïque @fr

aldose
type: Concept
member of: Food industry / Food science

antioxidant
type: Concept
member of: Food industry / Food science
preferred label: antioxydant @fr

short supply chain
type: Concept
member of: Food industry / Food science
preferred label: circuit court @fr

leguminous product
type: Concept
member of: Food industry / Food science
preferred label: produit à base de légumineuse @fr

katsuobushi
type: Concept
member of: Food industry / Food science

xylose
type: Concept
member of: Food industry / Food science

Lactobacillus rhamnosus
type: Concept
member of: Food industry / Food science

energy saving
type: Concept
member of: Food industry / Food science
preferred label: économie d'énergie @fr

levulosan
type: Concept
member of: Food industry / Food science
preferred label: lévulosane @fr

parsley
type: Concept
member of: Food industry / Food science
preferred label: persil @fr

agri-food value chain
type: Concept
member of: Food industry / Food science
preferred label: chaîne de valeur agroalimentaire @fr

yeast extract
type: Concept
member of: Food industry / Food science
preferred label: extrait de levure @fr

heat of desorption
type: Concept
member of: Food industry / Food science
preferred label: chaleur de désorption @fr

bamboo shoot
type: Concept
member of: Food industry / Food science
preferred label: pousse de bambou @fr

pork product
type: Concept
member of: Food industry / Food science
preferred label: produit de charcuterie @fr

chocolate bar
type: Concept
member of: Food industry / Food science
preferred label: chocolat en tablette @fr

valeric acid
type: Concept
member of: Food industry / Food science
preferred label: acide valérique @fr

olive cake
type: Concept
member of: Food industry / Food science
preferred label: grignon d'olive @fr

cider
type: Concept
member of: Food industry / Food science
preferred label: cidre @fr

high protein crop
type: Concept
member of: Food industry / Food science
preferred label: plante protéagineuse @fr

Moselle wine
type: Concept
member of: Food industry / Food science
preferred label: vin de Moselle @fr

fast food
type: Concept
member of: Food industry / Food science
preferred label: restauration rapide @fr

refractometry
type: Concept
member of: Food industry / Food science
preferred label: réfractométrie @fr

animal protein
type: Concept
member of: Food industry / Food science
preferred label: protéine animale @fr

Armagnac
type: Concept
member of: Food industry / Food science
preferred label: armagnac @fr

carpet shell
type: Concept
member of: Food industry / Food science
preferred label: palourde @fr

vacuum drying
type: Concept
member of: Food industry / Food science
preferred label: séchage sous vide @fr

volatile compound
type: Concept
member of: Food industry / Food science
preferred label: composé volatil @fr

legumes
type: Concept
member of: Food industry / Food science
preferred label: légumineuse @fr

sandal
type: Concept
member of: Food industry / Food science
preferred label: santal @fr

nectar
type: Concept
member of: Food industry / Food science

digestion
type: Concept
member of: Food industry / Food science

jack fruit
type: Concept
member of: Food industry / Food science
preferred label: jaque @fr

white meat
type: Concept
member of: Food industry / Food science
preferred label: viande blanche @fr

chocolate coating
type: Concept
member of: Food industry / Food science
preferred label: chocolat de couverture @fr

decolorizing agent
type: Concept
member of: Food industry / Food science
preferred label: décolorant @fr

phosmet
type: Concept
member of: Food industry / Food science

zineb
type: Concept
member of: Food industry / Food science
preferred label: zinèbe @fr

oil
type: Concept
member of: Food industry / Food science
preferred label: huile @fr

cutting die
type: Concept
member of: Food industry / Food science
preferred label: outil de découpage @fr

yak milk
type: Concept
member of: Food industry / Food science
preferred label: lait de yack @fr

histidine
type: Concept
member of: Food industry / Food science

carbanilide
type: Concept
member of: Food industry / Food science

mustard paste
type: Concept
member of: Food industry / Food science
preferred label: pâte à la moutarde @fr

potato puree
type: Concept
member of: Food industry / Food science
preferred label: purée de pomme de terre @fr

canola oil
type: Concept
member of: Food industry / Food science
preferred label: huile de colza double zéro @fr

theaflavine
type: Concept
member of: Food industry / Food science
preferred label: théaflavine @fr

trade agreement
type: Concept
member of: Food industry / Food science
preferred label: accord commercial @fr

melon
type: Concept
member of: Food industry / Food science

pine seed
type: Concept
member of: Food industry / Food science
preferred label: pignon @fr

fructan
type: Concept
member of: Food industry / Food science
preferred label: fructane @fr

catechin
type: Concept
member of: Food industry / Food science
preferred label: catéchine @fr

dairy plant by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit de laiterie @fr

furfural derivatives
type: Concept
member of: Food industry / Food science
preferred label: dérivé du furfural @fr

nutrition survey
type: Concept
member of: Food industry / Food science
preferred label: enquête nutritionnelle @fr

fractionation
type: Concept
member of: Food industry / Food science
preferred label: fractionnement @fr

egg yolk
type: Concept
member of: Food industry / Food science
preferred label: jaune d'œuf @fr

cheesemaking
type: Concept
member of: Food industry / Food science
preferred label: technologie fromagère @fr

flavoring
type: Concept
member of: Food industry / Food science
preferred label: aromatisation @fr

baking
type: Concept
member of: Food industry / Food science
preferred label: cuisson au four @fr

dried milk
type: Concept
member of: Food industry / Food science
preferred label: lait déshydraté @fr

drying grinding
type: Concept
member of: Food industry / Food science
preferred label: broyage-séchage @fr

Jurancon wine
type: Concept
member of: Food industry / Food science
preferred label: vin du Jurançon @fr

pneumatic handling
type: Concept
member of: Food industry / Food science
preferred label: manutention pneumatique @fr

tenderness
type: Concept
member of: Food industry / Food science
preferred label: tendreté @fr

food system
type: Concept
member of: Food industry / Food science
preferred label: système alimentaire @fr

mare milk
type: Concept
member of: Food industry / Food science
preferred label: lait de jument @fr

microfiltration
type: Concept
member of: Food industry / Food science

hypochlorite
type: Concept
member of: Food industry / Food science

whole milk
type: Concept
member of: Food industry / Food science
preferred label: lait entier @fr

precooking
type: Concept
member of: Food industry / Food science
preferred label: précuisson @fr

eriocitrin
type: Concept
member of: Food industry / Food science
preferred label: eriocitrine @fr

water loss
type: Concept
member of: Food industry / Food science
preferred label: perte en eau @fr

solid carbon dioxide
type: Concept
member of: Food industry / Food science
preferred label: neige carbonique @fr

gellan gum
type: Concept
member of: Food industry / Food science
preferred label: gomme gellane @fr

white wine
type: Concept
member of: Food industry / Food science
preferred label: vin blanc @fr

production quality
type: Concept
member of: Food industry / Food science
preferred label: qualité de production @fr

cloudy agent
type: Concept
member of: Food industry / Food science
preferred label: trouble colloïdal @fr

food habit
type: Concept
member of: Food industry / Food science
preferred label: habitude alimentaire @fr

processing parameter
type: Concept
member of: Food industry / Food science
preferred label: condition de mise en œuvre @fr

antioxygen
type: Concept
member of: Food industry / Food science
preferred label: antioxygène @fr

functional food
type: Concept
member of: Food industry / Food science
preferred label: aliment fonctionnel @fr

flaky pastry
type: Concept
member of: Food industry / Food science
preferred label: pâte feuilletée @fr

crocin
type: Concept
member of: Food industry / Food science
preferred label: crocine @fr

cull cow
type: Concept
member of: Food industry / Food science
preferred label: vache de réforme @fr

kojic acid
type: Concept
member of: Food industry / Food science
preferred label: acide kojique @fr

fermented beverage
type: Concept
member of: Food industry / Food science
preferred label: boisson fermentée @fr

jojoba seed
type: Concept
member of: Food industry / Food science
preferred label: graine de jojoba @fr

compound feeds
type: Concept
member of: Food industry / Food science
preferred label: aliment composé pour animaux @fr

biochemical treatment
type: Concept
member of: Food industry / Food science
preferred label: traitement biochimique @fr

isoelectric point
type: Concept
member of: Food industry / Food science
preferred label: point isoélectrique @fr

food science
type: Concept
member of: Food industry / Food science
preferred label: science alimentaire @fr

mechanization
type: Concept
member of: Food industry / Food science
preferred label: mécanisation @fr

deep-freezing
type: Concept
member of: Food industry / Food science
preferred label: surgélation @fr

sale promotion
type: Concept
member of: Food industry / Food science
preferred label: promotion des ventes @fr

bean
type: Concept
member of: Food industry / Food science
preferred label: haricot @fr

citrinin
type: Concept
member of: Food industry / Food science
preferred label: citrinine @fr

bag
type: Concept
member of: Food industry / Food science
preferred label: sac @fr

biopesticide
type: Concept
member of: Food industry / Food science

asparagus
type: Concept
member of: Food industry / Food science
preferred label: asperge @fr

Codex Alimentarius
type: Concept
member of: Food industry / Food science

smoked fish
type: Concept
member of: Food industry / Food science
preferred label: poisson fumé @fr

major constituent
type: Concept
member of: Food industry / Food science
preferred label: constituant principal @fr

healthy diet
type: Concept
member of: Food industry / Food science
preferred label: régime alimentaire sain @fr

Bordeaux wine
type: Concept
member of: Food industry / Food science
preferred label: vin de Bordeaux @fr

citral
type: Concept
member of: Food industry / Food science

enterocin
type: Concept
member of: Food industry / Food science
preferred label: entérocine @fr

hydroxymethylfurfural
type: Concept
member of: Food industry / Food science
preferred label: hydroxyméthylfurfural @fr

softening
type: Concept
member of: Food industry / Food science
preferred label: ramollissement @fr

densitometry
type: Concept
member of: Food industry / Food science
preferred label: densitométrie @fr

terpene
type: Concept
member of: Food industry / Food science
preferred label: terpène @fr

azinphos-ethyl
type: Concept
member of: Food industry / Food science
preferred label: azinphos-éthyl @fr

chocolate
type: Concept
member of: Food industry / Food science
preferred label: chocolat @fr

Gouda cheese
type: Concept
member of: Food industry / Food science
preferred label: gouda @fr

plastic film
type: Concept
member of: Food industry / Food science
preferred label: film plastique @fr

quail egg
type: Concept
member of: Food industry / Food science
preferred label: œuf de caille @fr

wine industry
type: Concept
member of: Food industry / Food science
preferred label: industrie du vin @fr

acidifier
type: Concept
member of: Food industry / Food science
preferred label: acidifiant @fr

cranberry
type: Concept
member of: Food industry / Food science
preferred label: canneberge @fr

milk replacer
type: Concept
member of: Food industry / Food science
preferred label: aliment de remplacement du lait @fr

spore
type: Concept
member of: Food industry / Food science

debittering
type: Concept
member of: Food industry / Food science
preferred label: désamérisation @fr

antinutrient factor
type: Concept
member of: Food industry / Food science
preferred label: facteur antinutritionnel @fr

bioplastics
type: Concept
member of: Food industry / Food science
preferred label: bioplastique @fr

Shiga toxin
type: Concept
member of: Food industry / Food science
preferred label: toxine Shiga @fr

pear
type: Concept
member of: Food industry / Food science
preferred label: poire @fr

cola beverage
type: Concept
member of: Food industry / Food science
preferred label: boisson au cola @fr

citronellal
type: Concept
member of: Food industry / Food science

pasteurization
type: Concept
member of: Food industry / Food science
preferred label: pasteurisation @fr

intermediate moisture food
type: Concept
member of: Food industry / Food science
preferred label: produit à humidité intermédiaire @fr

carbonic maceration
type: Concept
member of: Food industry / Food science
preferred label: macération carbonique @fr

hemp
type: Concept
member of: Food industry / Food science
preferred label: chanvre @fr

hydroxypyruvaldehyde
type: Concept
member of: Food industry / Food science
preferred label: hydroxypyruvaldéhyde @fr

edible film
type: Concept
member of: Food industry / Food science
preferred label: film comestible @fr

raw material costs
type: Concept
member of: Food industry / Food science
preferred label: coût de la matière première @fr

mechanical contamination
type: Concept
member of: Food industry / Food science
preferred label: contamination mécanique @fr

Hazard analysis and critical control points
type: Concept
member of: Food industry / Food science
preferred label: analyse des risques et maîtrise des points critiques @fr

sorbet
type: Concept
member of: Food industry / Food science

speck
type: Concept
member of: Food industry / Food science

soaking
type: Concept
member of: Food industry / Food science
preferred label: trempage @fr

relaxation test
type: Concept
member of: Food industry / Food science
preferred label: essai de relaxation @fr

gallic acid
type: Concept
member of: Food industry / Food science
preferred label: acide gallique @fr

pasta
type: Concept
member of: Food industry / Food science
preferred label: pâtes alimentaires @fr

physical properties
type: Concept
member of: Food industry / Food science
preferred label: propriété physique @fr

edible alga
type: Concept
member of: Food industry / Food science
preferred label: algue comestible @fr

plum
type: Concept
member of: Food industry / Food science
preferred label: prune @fr

conchyliculture
type: Concept
member of: Food industry / Food science

folic acid
type: Concept
member of: Food industry / Food science
preferred label: acide folique @fr

shiitake
type: Concept
member of: Food industry / Food science

poultry
type: Concept
member of: Food industry / Food science
preferred label: volaille @fr

ingredient
type: Concept
member of: Food industry / Food science
preferred label: ingrédient @fr

fish egg
type: Concept
member of: Food industry / Food science
preferred label: œuf de poisson @fr

casomorphin
type: Concept
member of: Food industry / Food science
preferred label: casomorphine @fr

triticale
type: Concept
member of: Food industry / Food science

ling
type: Concept
member of: Food industry / Food science
preferred label: lingue @fr

azorubine
type: Concept
member of: Food industry / Food science

fat by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit des corps gras @fr

public health regulation
type: Concept
member of: Food industry / Food science
preferred label: règlement sanitaire @fr

lipolysis
type: Concept
member of: Food industry / Food science
preferred label: lipolyse @fr

commercial law
type: Concept
member of: Food industry / Food science
preferred label: droit commercial @fr

electrometry
type: Concept
member of: Food industry / Food science
preferred label: électrométrie @fr

goat
type: Concept
member of: Food industry / Food science
preferred label: chèvre @fr

alteration
type: Concept
member of: Food industry / Food science
preferred label: altération @fr

star anise
type: Concept
member of: Food industry / Food science
preferred label: anis étoilé @fr

tocopherols
type: Concept
member of: Food industry / Food science
preferred label: tocophérol @fr

Gram-positive bacteria
type: Concept
member of: Food industry / Food science
preferred label: bactérie à Gram positif @fr

polymerized oil
type: Concept
member of: Food industry / Food science
preferred label: huile polymérisée @fr

grape variety
type: Concept
member of: Food industry / Food science
preferred label: cépage @fr

agro-industry
type: Concept
member of: Food industry / Food science
preferred label: agro-industrie @fr

lactalbumin
type: Concept
member of: Food industry / Food science
preferred label: lactalbumine @fr

diarrhetic shellfish poisoning
type: Concept
member of: Food industry / Food science
preferred label: intoxication diarrhéique par mollusque @fr

chewing
type: Concept
member of: Food industry / Food science
preferred label: mastication @fr

agricultural raw materials
type: Concept
member of: Food industry / Food science
preferred label: matière première agricole @fr

cabbage
type: Concept
member of: Food industry / Food science
preferred label: chou @fr

octopus
type: Concept
member of: Food industry / Food science
preferred label: poulpe @fr

diacetyl
type: Concept
member of: Food industry / Food science
preferred label: diacétyle @fr

dehydrofreezing
type: Concept
member of: Food industry / Food science
preferred label: déshydrocongélation @fr

arachidic acid
type: Concept
member of: Food industry / Food science
preferred label: acide arachidique @fr

harvesting date
type: Concept
member of: Food industry / Food science
preferred label: date de récolte @fr

marinated fish
type: Concept
member of: Food industry / Food science
preferred label: poisson mariné @fr

pigeon pea
type: Concept
member of: Food industry / Food science
preferred label: pois d'Angole @fr

environmental claim
type: Concept
member of: Food industry / Food science
preferred label: allégation environnementale @fr

fieldbean
type: Concept
member of: Food industry / Food science
preferred label: féverole @fr

manufacturing process
type: Concept
member of: Food industry / Food science
preferred label: procédé de fabrication @fr

chorizo
type: Concept
member of: Food industry / Food science

plant product
type: Concept
member of: Food industry / Food science
preferred label: produit végétal @fr

maximum residue limit
type: Concept
member of: Food industry / Food science
preferred label: limite maximale de résidus @fr

colloidal gel
type: Concept
member of: Food industry / Food science
preferred label: gel colloïdal @fr

gallic acid derivatives
type: Concept
member of: Food industry / Food science
preferred label: dérivé de l'acide gallique @fr

scampi
type: Concept
member of: Food industry / Food science
preferred label: langoustine @fr

cystine
type: Concept
member of: Food industry / Food science

subtilisin
type: Concept
member of: Food industry / Food science
preferred label: subtilisine @fr

glycinin
type: Concept
member of: Food industry / Food science
preferred label: glycinine @fr

sake
type: Concept
member of: Food industry / Food science
preferred label: saké @fr

patchouli
type: Concept
member of: Food industry / Food science

fababean
type: Concept
member of: Food industry / Food science
preferred label: fève @fr

Direction générale de l'alimentation
type: Concept
member of: Food industry / Food science

filter aid
type: Concept
member of: Food industry / Food science
preferred label: adjuvant de filtration @fr

grain silo
type: Concept
member of: Food industry / Food science
preferred label: silo à grains @fr

fruit industry
type: Concept
member of: Food industry / Food science
preferred label: industrie des fruits @fr

massecuite
type: Concept
member of: Food industry / Food science
preferred label: masse cuite @fr

sago
type: Concept
member of: Food industry / Food science
preferred label: sagou @fr

acidified cream
type: Concept
member of: Food industry / Food science
preferred label: crème acidifiée @fr

valine
type: Concept
member of: Food industry / Food science

peeling by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit d'épluchage @fr

refrigeration cabinet
type: Concept
member of: Food industry / Food science
preferred label: meuble frigorifique @fr

natto
type: Concept
member of: Food industry / Food science

sourdough
type: Concept
member of: Food industry / Food science
preferred label: levain panaire @fr

washing
type: Concept
member of: Food industry / Food science
preferred label: lavage @fr

bread crumb
type: Concept
member of: Food industry / Food science
preferred label: chapelure @fr

fracture mechanics test
type: Concept
member of: Food industry / Food science
preferred label: essai de mécanique de la rupture @fr

herring
type: Concept
member of: Food industry / Food science
preferred label: hareng @fr

goose egg
type: Concept
member of: Food industry / Food science
preferred label: œuf d'oie @fr

food bank
type: Concept
member of: Food industry / Food science
preferred label: banque alimentaire @fr

fumonisin
type: Concept
member of: Food industry / Food science
preferred label: fumonisine @fr

behenic acid
type: Concept
member of: Food industry / Food science
preferred label: acide béhénique @fr

predictive microbiology
type: Concept
member of: Food industry / Food science
preferred label: microbiologie prévisionnelle @fr

Grenache wine
type: Concept
member of: Food industry / Food science
preferred label: vin Grenache @fr

quantitative determination of inclusions
type: Concept
member of: Food industry / Food science
preferred label: comptage des inclusions @fr

butchery
type: Concept
member of: Food industry / Food science
preferred label: boucherie @fr

guava
type: Concept
member of: Food industry / Food science
preferred label: goyave @fr

textured protein
type: Concept
member of: Food industry / Food science
preferred label: protéine texturée @fr

culinary dish
type: Concept
member of: Food industry / Food science
preferred label: spécialité culinaire @fr

industrial microbiology
type: Concept
member of: Food industry / Food science
preferred label: microbiologie industrielle @fr

consistency
type: Concept
member of: Food industry / Food science
preferred label: consistance @fr

fumaric acid
type: Concept
member of: Food industry / Food science
preferred label: acide fumarique @fr

meat meal
type: Concept
member of: Food industry / Food science
preferred label: farine de viande @fr

scanning calorimetry
type: Concept
member of: Food industry / Food science
preferred label: calorimétrie à balayage @fr

water activity
type: Concept
member of: Food industry / Food science
preferred label: activité de l'eau @fr

ethephon
type: Concept
member of: Food industry / Food science
preferred label: éthéphon @fr

capsaicin
type: Concept
member of: Food industry / Food science
preferred label: capsaïcine @fr

sweet corn
type: Concept
member of: Food industry / Food science
preferred label: maïs doux @fr

dried fruit
type: Concept
member of: Food industry / Food science
preferred label: fruit séché @fr

natural dye
type: Concept
member of: Food industry / Food science
preferred label: colorant naturel @fr

mackerel
type: Concept
member of: Food industry / Food science
preferred label: maquereau @fr

leavening agent
type: Concept
member of: Food industry / Food science
preferred label: agent levant @fr

hopping
type: Concept
member of: Food industry / Food science
preferred label: houblonnage @fr

ochratoxicosis
type: Concept
member of: Food industry / Food science
preferred label: ochratoxicose @fr

cream cheese
type: Concept
member of: Food industry / Food science
preferred label: fromage à la crème @fr

spraying washer
type: Concept
member of: Food industry / Food science
preferred label: laveur à pulvérisation @fr

rebaudioside A
type: Concept
member of: Food industry / Food science
preferred label: rébaudioside A @fr

non-protein nitrogen
type: Concept
member of: Food industry / Food science
preferred label: azote non protéique @fr

butyrometer
type: Concept
member of: Food industry / Food science
preferred label: butyromètre @fr

juniper
type: Concept
member of: Food industry / Food science
preferred label: genièvre @fr

Muscadet wine
type: Concept
member of: Food industry / Food science
preferred label: vin Muscadet @fr

olfactometry
type: Concept
member of: Food industry / Food science
preferred label: olfactométrie @fr

wrapping paper
type: Concept
member of: Food industry / Food science
preferred label: papier d'emballage @fr

slaughterhouse
type: Concept
member of: Food industry / Food science
preferred label: abattoir @fr

desorption isotherm
type: Concept
member of: Food industry / Food science
preferred label: isotherme de désorption @fr

biological contamination
type: Concept
member of: Food industry / Food science
preferred label: contamination biologique @fr

onion
type: Concept
member of: Food industry / Food science
preferred label: oignon @fr

texture
type: Concept
member of: Food industry / Food science

fodder beet
type: Concept
member of: Food industry / Food science
preferred label: betterave fourragère @fr

optical equipment
type: Concept
member of: Food industry / Food science
preferred label: appareil optique @fr

food independence
type: Concept
member of: Food industry / Food science
preferred label: indépendance alimentaire @fr

radicchio
type: Concept
member of: Food industry / Food science
preferred label: chicorée de Trévise @fr

cardamom
type: Concept
member of: Food industry / Food science
preferred label: cardamome @fr

cold room
type: Concept
member of: Food industry / Food science
preferred label: chambre froide @fr

sustainable intensification
type: Concept
member of: Food industry / Food science
preferred label: intensification durable @fr

coliforms
type: Concept
member of: Food industry / Food science
preferred label: coliforme @fr

breakfast cereals
type: Concept
member of: Food industry / Food science
preferred label: céréale pour petit déjeuner @fr

maceration
type: Concept
member of: Food industry / Food science
preferred label: macération @fr

monosaccharide
type: Concept
member of: Food industry / Food science
preferred label: ose @fr

trade statistics
type: Concept
member of: Food industry / Food science
preferred label: statistiques commerciales @fr

proteins
type: Concept
member of: Food industry / Food science
preferred label: protéine @fr

phytanic acid
type: Concept
member of: Food industry / Food science
preferred label: acide phytanique @fr

dried cream
type: Concept
member of: Food industry / Food science
preferred label: crème déshydratée @fr

nutritive enhancer
type: Concept
member of: Food industry / Food science
preferred label: améliorant nutritionnel @fr

listeriosis
type: Concept
member of: Food industry / Food science
preferred label: listériose @fr

fried product
type: Concept
member of: Food industry / Food science
preferred label: produit frit @fr

oregano
type: Concept
member of: Food industry / Food science
preferred label: origan @fr

spray dryer
type: Concept
member of: Food industry / Food science
preferred label: séchoir par pulvérisation @fr

burdock
type: Concept
member of: Food industry / Food science
preferred label: bardane @fr

plant part
type: Concept
member of: Food industry / Food science
preferred label: partie de plante @fr

dark chocolate
type: Concept
member of: Food industry / Food science
preferred label: chocolat noir @fr

cryogenic grinding
type: Concept
member of: Food industry / Food science
preferred label: broyage cryogénique @fr

dietary fiber
type: Concept
member of: Food industry / Food science
preferred label: fibre alimentaire @fr

Danbo cheese
type: Concept
member of: Food industry / Food science
preferred label: danbo @fr

cottonseed
type: Concept
member of: Food industry / Food science
preferred label: graine de coton @fr

duck meat
type: Concept
member of: Food industry / Food science
preferred label: viande de canard @fr

sucrose
type: Concept
member of: Food industry / Food science
preferred label: saccharose @fr

marrow
type: Concept
member of: Food industry / Food science
preferred label: courgette @fr

rheological properties
type: Concept
member of: Food industry / Food science
preferred label: propriété rhéologique @fr

cherry
type: Concept
member of: Food industry / Food science
preferred label: cerise @fr

thyme
type: Concept
member of: Food industry / Food science
preferred label: thym @fr

lactulose
type: Concept
member of: Food industry / Food science

electronic nose
type: Concept
member of: Food industry / Food science
preferred label: nez électronique @fr

storage time
type: Concept
member of: Food industry / Food science
preferred label: temps de stockage @fr

polyphosphates
type: Concept
member of: Food industry / Food science
preferred label: polyphosphate @fr

biodegradation
type: Concept
member of: Food industry / Food science
preferred label: biodégradation @fr

cocoa tempering
type: Concept
member of: Food industry / Food science
preferred label: tempérage du cacao @fr

citric fermentation
type: Concept
member of: Food industry / Food science
preferred label: fermentation citrique @fr

Taleggio cheese
type: Concept
member of: Food industry / Food science
preferred label: taleggio @fr

sugar works
type: Concept
member of: Food industry / Food science
preferred label: sucrerie @fr

traditional foodstuff
type: Concept
member of: Food industry / Food science
preferred label: aliment traditionnel @fr

instant coffee
type: Concept
member of: Food industry / Food science
preferred label: café soluble @fr

soft drink
type: Concept
member of: Food industry / Food science
preferred label: boisson rafraîchissante @fr

feed conversion efficiency
type: Concept
member of: Food industry / Food science
preferred label: efficacité alimentaire @fr

alcoholic beverage
type: Concept
member of: Food industry / Food science
preferred label: boisson alcoolisée @fr

raw sugar
type: Concept
member of: Food industry / Food science
preferred label: sucre brut @fr

bitter almond
type: Concept
member of: Food industry / Food science
preferred label: amande amère @fr

protein product
type: Concept
member of: Food industry / Food science
preferred label: produit protéique @fr

color deviation
type: Concept
member of: Food industry / Food science
preferred label: altération de couleur @fr

soy protein
type: Concept
member of: Food industry / Food science
preferred label: protéine de soja @fr

sugar refinery by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit de sucrerie @fr

desolventizing
type: Concept
member of: Food industry / Food science
preferred label: désessenciement @fr

wine yeast
type: Concept
member of: Food industry / Food science
preferred label: levure de vinification @fr

organic waste
type: Concept
member of: Food industry / Food science
preferred label: déchet organique @fr

guar gum
type: Concept
member of: Food industry / Food science
preferred label: gomme de guar @fr

sausage
type: Concept
member of: Food industry / Food science
preferred label: saucisse @fr

eggplant
type: Concept
member of: Food industry / Food science
preferred label: aubergine @fr

honey
type: Concept
member of: Food industry / Food science
preferred label: miel @fr

raw milk
type: Concept
member of: Food industry / Food science
preferred label: lait cru @fr

globulin
type: Concept
member of: Food industry / Food science
preferred label: globuline @fr

tequila
type: Concept
member of: Food industry / Food science

psychrotrophy
type: Concept
member of: Food industry / Food science
preferred label: psychrotrophie @fr

blowing dryer
type: Concept
member of: Food industry / Food science
preferred label: séchoir soufflant @fr

gravy
type: Concept
member of: Food industry / Food science
preferred label: jus de viande @fr

appearance
type: Concept
member of: Food industry / Food science
preferred label: aspect @fr

mutarotation
type: Concept
member of: Food industry / Food science

Muscat wine
type: Concept
member of: Food industry / Food science
preferred label: vin Muscat @fr

hexosan
type: Concept
member of: Food industry / Food science
preferred label: hexosane @fr

dowtherm
type: Concept
member of: Food industry / Food science

fish protein concentrate
type: Concept
member of: Food industry / Food science
preferred label: concentré protéique de poisson @fr

biofortification
type: Concept
member of: Food industry / Food science
preferred label: bioenrichissement génétique @fr

ferulic acid
type: Concept
member of: Food industry / Food science
preferred label: acide férulique @fr

roller mill
type: Concept
member of: Food industry / Food science
preferred label: broyeur à meule @fr

sulfitation
type: Concept
member of: Food industry / Food science

active packaging
type: Concept
member of: Food industry / Food science
preferred label: emballage actif @fr

import
type: Concept
member of: Food industry / Food science
preferred label: importation @fr

polysorbate
type: Concept
member of: Food industry / Food science

superheated steam
type: Concept
member of: Food industry / Food science
preferred label: vapeur surchauffée @fr

evisceration
type: Concept
member of: Food industry / Food science
preferred label: éviscération @fr

fumitremorgin
type: Concept
member of: Food industry / Food science
preferred label: fumitremorgine @fr

thermal water
type: Concept
member of: Food industry / Food science
preferred label: eau thermale @fr

cured meat
type: Concept
member of: Food industry / Food science
preferred label: viande salée @fr

skinning
type: Concept
member of: Food industry / Food science
preferred label: écorchage @fr

acidolysis
type: Concept
member of: Food industry / Food science
preferred label: acidolyse @fr

viticulture
type: Concept
member of: Food industry / Food science

recommended dietary allowance
type: Concept
member of: Food industry / Food science
preferred label: apport nutritionnel conseillé @fr

beeswax
type: Concept
member of: Food industry / Food science
preferred label: cire d'abeille @fr

red cabbage
type: Concept
member of: Food industry / Food science
preferred label: chou rouge @fr

minced meat
type: Concept
member of: Food industry / Food science
preferred label: viande hachée @fr

quality class
type: Concept
member of: Food industry / Food science
preferred label: classe de qualité @fr

agar
type: Concept
member of: Food industry / Food science
preferred label: gélose @fr

rearing
type: Concept
member of: Food industry / Food science
preferred label: élevage @fr

plastic waste
type: Concept
member of: Food industry / Food science
preferred label: déchet plastique @fr

health inspection
type: Concept
member of: Food industry / Food science
preferred label: inspection sanitaire @fr

papad
type: Concept
member of: Food industry / Food science

coffee substitute
type: Concept
member of: Food industry / Food science
preferred label: succédané de café @fr

sulfite
type: Concept
member of: Food industry / Food science

scarlet runner bean
type: Concept
member of: Food industry / Food science
preferred label: haricot d'Espagne @fr

refrigeration installation
type: Concept
member of: Food industry / Food science
preferred label: installation frigorifique @fr

nougat
type: Concept
member of: Food industry / Food science

beer
type: Concept
member of: Food industry / Food science
preferred label: bière @fr

campesterol
type: Concept
member of: Food industry / Food science
preferred label: campestérol @fr

humectant
type: Concept
member of: Food industry / Food science

dry matter content
type: Concept
member of: Food industry / Food science
preferred label: teneur en matière sèche @fr

agmatine
type: Concept
member of: Food industry / Food science

caseinomacropeptide
type: Concept
member of: Food industry / Food science
preferred label: caséinomacropeptide @fr

weighing
type: Concept
member of: Food industry / Food science
preferred label: pesage @fr

decaffeination
type: Concept
member of: Food industry / Food science
preferred label: décaféination @fr

delipidation
type: Concept
member of: Food industry / Food science
preferred label: délipidation @fr

sausage variety
type: Concept
member of: Food industry / Food science
preferred label: variété de saucisse @fr

clementine
type: Concept
member of: Food industry / Food science
preferred label: clémentine @fr

linoleic acid
type: Concept
member of: Food industry / Food science
preferred label: acide linoléique @fr

almond
type: Concept
member of: Food industry / Food science
preferred label: amande @fr

food additive
type: Concept
member of: Food industry / Food science
preferred label: additif alimentaire @fr

cottonseed cake
type: Concept
member of: Food industry / Food science
preferred label: tourteau de coton @fr

phytosanitary certification
type: Concept
member of: Food industry / Food science
preferred label: contrôle phytosanitaire @fr

cadaverine
type: Concept
member of: Food industry / Food science
preferred label: cadavérine @fr

bottle cap
type: Concept
member of: Food industry / Food science
preferred label: capsule de bouteille @fr

vodka
type: Concept
member of: Food industry / Food science

Kachkaval cheese
type: Concept
member of: Food industry / Food science
preferred label: kachkaval @fr

oat meal
type: Concept
member of: Food industry / Food science
preferred label: farine d'avoine @fr

cultured meat
type: Concept
member of: Food industry / Food science
preferred label: viande artificielle @fr

glutelin
type: Concept
member of: Food industry / Food science
preferred label: glutéline @fr

processing quality
type: Concept
member of: Food industry / Food science
preferred label: aptitude technologique @fr

biological accumulation
type: Concept
member of: Food industry / Food science
preferred label: accumulation biologique @fr

beef cattle
type: Concept
member of: Food industry / Food science
preferred label: bovin de boucherie @fr

cider by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit de cidrerie @fr

tropical fruit
type: Concept
member of: Food industry / Food science
preferred label: fruit tropical @fr

beer wort
type: Concept
member of: Food industry / Food science
preferred label: moût de bière @fr

destemming
type: Concept
member of: Food industry / Food science
preferred label: équeutage @fr

volatile matter content
type: Concept
member of: Food industry / Food science
preferred label: teneur en matière volatile @fr

container-content interaction
type: Concept
member of: Food industry / Food science
preferred label: interaction contenant-contenu @fr

Sunset Yellow FCF
type: Concept
member of: Food industry / Food science
preferred label: jaune orangé S @fr

reducing sugar
type: Concept
member of: Food industry / Food science
preferred label: sucre réducteur @fr

liposolubility
type: Concept
member of: Food industry / Food science
preferred label: liposolubilité @fr

pickles
type: Concept
member of: Food industry / Food science

stirred yogurt
type: Concept
member of: Food industry / Food science
preferred label: yaourt brassé @fr

deformation test
type: Concept
member of: Food industry / Food science
preferred label: essai de déformation @fr

sub zero temperature
type: Concept
member of: Food industry / Food science
preferred label: température au dessous de zéro @fr

Guinea fowl
type: Concept
member of: Food industry / Food science
preferred label: pintade @fr

chayote
type: Concept
member of: Food industry / Food science
preferred label: chayotte @fr

violaxanthin
type: Concept
member of: Food industry / Food science
preferred label: violaxanthine @fr

safrole
type: Concept
member of: Food industry / Food science

vinasse
type: Concept
member of: Food industry / Food science

labelling
type: Concept
member of: Food industry / Food science
preferred label: étiquetage @fr

roasted coffee
type: Concept
member of: Food industry / Food science
preferred label: café torréfié @fr

nutritional diversity
type: Concept
member of: Food industry / Food science
preferred label: diversité nutritionnelle @fr

gas fired furnace
type: Concept
member of: Food industry / Food science
preferred label: four chauffé au gaz @fr

pectic substance
type: Concept
member of: Food industry / Food science
preferred label: composé pectique @fr

tabasco
type: Concept
member of: Food industry / Food science

pH
type: Concept
member of: Food industry / Food science

frankfurter
type: Concept
member of: Food industry / Food science
preferred label: saucisse de Francfort @fr

hock
type: Concept
member of: Food industry / Food science
preferred label: jarret @fr

gum
type: Concept
member of: Food industry / Food science
preferred label: gomme @fr

chocolate plant
type: Concept
member of: Food industry / Food science
preferred label: chocolaterie @fr

textural agent
type: Concept
member of: Food industry / Food science
preferred label: modificateur de texture @fr

goat milk
type: Concept
member of: Food industry / Food science
preferred label: lait de chèvre @fr

mullet
type: Concept
member of: Food industry / Food science
preferred label: muge @fr

industrial crop
type: Concept
member of: Food industry / Food science
preferred label: plante industrielle @fr

goose meat
type: Concept
member of: Food industry / Food science
preferred label: viande d'oie @fr

ghee
type: Concept
member of: Food industry / Food science

applied microbiology
type: Concept
member of: Food industry / Food science
preferred label: microbiologie appliquée @fr

Chinese restaurant syndrome
type: Concept
member of: Food industry / Food science
preferred label: syndrome du restaurant chinois @fr

lychee
type: Concept
member of: Food industry / Food science
preferred label: litchi @fr

coconut
type: Concept
member of: Food industry / Food science
preferred label: noix de coco @fr

crab
type: Concept
member of: Food industry / Food science
preferred label: crabe @fr

capric acid
type: Concept
member of: Food industry / Food science
preferred label: acide caprique @fr

brewing industry
type: Concept
member of: Food industry / Food science
preferred label: industrie brassicole @fr

whey by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit du lactosérum @fr

raw material saving
type: Concept
member of: Food industry / Food science
preferred label: économie de matières premières @fr

dairy plant
type: Concept
member of: Food industry / Food science
preferred label: laiterie @fr

cooker
type: Concept
member of: Food industry / Food science
preferred label: cuisinière @fr

water chestnut
type: Concept
member of: Food industry / Food science
preferred label: macre @fr

denaturation
type: Concept
member of: Food industry / Food science
preferred label: dénaturation @fr

surface activity
type: Concept
member of: Food industry / Food science
preferred label: activité superficielle @fr

pike
type: Concept
member of: Food industry / Food science
preferred label: brochet @fr

mint
type: Concept
member of: Food industry / Food science
preferred label: menthe @fr

fructose syrup
type: Concept
member of: Food industry / Food science
preferred label: sirop de fructose @fr

raw fish
type: Concept
member of: Food industry / Food science
preferred label: poisson cru @fr

biodeterioration
type: Concept
member of: Food industry / Food science
preferred label: biodétérioration @fr

sinalbin
type: Concept
member of: Food industry / Food science
preferred label: sinalbine @fr

avocado
type: Concept
member of: Food industry / Food science
preferred label: avocat @fr

dough
type: Concept
member of: Food industry / Food science
preferred label: pâte de cuisson @fr

knackwurst
type: Concept
member of: Food industry / Food science

colostrum
type: Concept
member of: Food industry / Food science

shear force
type: Concept
member of: Food industry / Food science
preferred label: effort tranchant @fr

shortcrust pastry
type: Concept
member of: Food industry / Food science
preferred label: pâte brisée @fr

industrial test
type: Concept
member of: Food industry / Food science
preferred label: essai industriel @fr

radial immunodiffusion
type: Concept
member of: Food industry / Food science
preferred label: immunodiffusion radiale @fr

gustation
type: Concept
member of: Food industry / Food science

deboning
type: Concept
member of: Food industry / Food science
preferred label: désossage @fr

grain milling
type: Concept
member of: Food industry / Food science
preferred label: mouture @fr

carrot
type: Concept
member of: Food industry / Food science
preferred label: carotte @fr

tryptophan
type: Concept
member of: Food industry / Food science
preferred label: tryptophane @fr

acesulfame K
type: Concept
member of: Food industry / Food science
preferred label: acésulfame K @fr

sandwich
type: Concept
member of: Food industry / Food science

vineyard
type: Concept
member of: Food industry / Food science
preferred label: vignoble @fr

fruit paste
type: Concept
member of: Food industry / Food science
preferred label: pâte de fruit @fr

koumiss
type: Concept
member of: Food industry / Food science
preferred label: koumis @fr

acid flavor
type: Concept
member of: Food industry / Food science
preferred label: saveur acide @fr

buttermilk
type: Concept
member of: Food industry / Food science
preferred label: babeurre @fr

apple pomace
type: Concept
member of: Food industry / Food science
preferred label: marc de pomme @fr

grains
type: Concept
member of: Food industry / Food science
preferred label: grain @fr

organoleptic properties
type: Concept
member of: Food industry / Food science
preferred label: propriété organoleptique @fr

disposable tableware
type: Concept
member of: Food industry / Food science
preferred label: vaisselle à usage unique @fr

beverage industry
type: Concept
member of: Food industry / Food science
preferred label: industrie des boissons @fr

hygroscopicity
type: Concept
member of: Food industry / Food science
preferred label: hygroscopicité @fr

electronarcosis
type: Concept
member of: Food industry / Food science
preferred label: électronarcose @fr

whisky
type: Concept
member of: Food industry / Food science

camel meat
type: Concept
member of: Food industry / Food science
preferred label: viande de chameau @fr

blanching
type: Concept
member of: Food industry / Food science
preferred label: blanchiment @fr

Ponceau 6R
type: Concept
member of: Food industry / Food science

cooking utensil
type: Concept
member of: Food industry / Food science
preferred label: ustensile de cuisine @fr

microorganism growth
type: Concept
member of: Food industry / Food science
preferred label: multiplication des microorganismes @fr

Soxhlet extraction
type: Concept
member of: Food industry / Food science
preferred label: extraction Soxhlet @fr

puffing
type: Concept
member of: Food industry / Food science
preferred label: floconnage @fr

V shaped cylinder
type: Concept
member of: Food industry / Food science
preferred label: cylindre en V @fr

processing equipment
type: Concept
member of: Food industry / Food science
preferred label: équipement de mise en œuvre @fr

pollack
type: Concept
member of: Food industry / Food science
preferred label: lieu jaune @fr

edible packaging
type: Concept
member of: Food industry / Food science
preferred label: emballage comestible @fr

preparative scale
type: Concept
member of: Food industry / Food science
preferred label: échelle préparative @fr

artificial sweetener
type: Concept
member of: Food industry / Food science
preferred label: édulcorant artificiel @fr

fish paste
type: Concept
member of: Food industry / Food science
preferred label: pâté de poisson @fr

herbicide
type: Concept
member of: Food industry / Food science

cutting
type: Concept
member of: Food industry / Food science
preferred label: découpage @fr

peach
type: Concept
member of: Food industry / Food science
preferred label: pêche @fr

kangaroo meat
type: Concept
member of: Food industry / Food science
preferred label: viande de kangourou @fr

emulsifier
type: Concept
member of: Food industry / Food science
preferred label: émulsifiant @fr

purity
type: Concept
member of: Food industry / Food science
preferred label: pureté @fr

fruit
type: Concept
member of: Food industry / Food science

Puglia wine
type: Concept
member of: Food industry / Food science
preferred label: vin des Pouilles @fr

Comte cheese
type: Concept
member of: Food industry / Food science
preferred label: comté @fr

industrial development
type: Concept
member of: Food industry / Food science
preferred label: développement industriel @fr

European Food Safety Authority(EFSA)
type: Concept
member of: Food industry / Food science
preferred label: Autorité européenne de sécurité des aliments(AESA) @fr

milk production
type: Concept
member of: Food industry / Food science
preferred label: production laitière @fr

waxy starch
type: Concept
member of: Food industry / Food science
preferred label: amidon cireux @fr

edible oil
type: Concept
member of: Food industry / Food science
preferred label: huile alimentaire @fr

lactoglobulins
type: Concept
member of: Food industry / Food science
preferred label: lactoglobuline @fr

International Commission for Uniform Methods of Sugar Analysis
type: Concept
member of: Food industry / Food science
preferred label: ICUMSA @fr

alpha-linolenic acid
type: Concept
member of: Food industry / Food science
preferred label: acide alpha-linolénique @fr

water oil emulsion
type: Concept
member of: Food industry / Food science
preferred label: émulsion eau dans l'huile @fr

dryer mill
type: Concept
member of: Food industry / Food science
preferred label: broyeur-séchoir @fr

hypobaric storage
type: Concept
member of: Food industry / Food science
preferred label: entreposage hypobare @fr

reverse osmosis
type: Concept
member of: Food industry / Food science
preferred label: osmose inverse @fr

white currant
type: Concept
member of: Food industry / Food science
preferred label: groseille blanche @fr

condiment
type: Concept
member of: Food industry / Food science

filled chocolate
type: Concept
member of: Food industry / Food science
preferred label: chocolat fourré @fr

bakery industry
type: Concept
member of: Food industry / Food science
preferred label: industrie de cuisson @fr

methionine
type: Concept
member of: Food industry / Food science
preferred label: méthionine @fr

feeding behavior
type: Concept
member of: Food industry / Food science
preferred label: comportement alimentaire @fr

continuous precipitation
type: Concept
member of: Food industry / Food science
preferred label: précipitation continue @fr

smelt
type: Concept
member of: Food industry / Food science
preferred label: éperlan @fr

mortadella
type: Concept
member of: Food industry / Food science
preferred label: mortadelle @fr

eicosatrienoic acid
type: Concept
member of: Food industry / Food science
preferred label: acide eicosatriénoïque @fr

abalone
type: Concept
member of: Food industry / Food science
preferred label: ormeau @fr

grapefruit
type: Concept
member of: Food industry / Food science
preferred label: pomélo @fr

dietetic product
type: Concept
member of: Food industry / Food science
preferred label: produit diététique @fr

pulsed field
type: Concept
member of: Food industry / Food science
preferred label: champ impulsionnel @fr

freezing temperature
type: Concept
member of: Food industry / Food science
preferred label: température de congélation @fr

salad
type: Concept
member of: Food industry / Food science
preferred label: salade @fr

bergamot
type: Concept
member of: Food industry / Food science
preferred label: bergamote @fr

fatty acid
type: Concept
member of: Food industry / Food science
preferred label: acide gras @fr

legumin
type: Concept
member of: Food industry / Food science
preferred label: légumine @fr

processing control
type: Concept
member of: Food industry / Food science
preferred label: contrôle de fabrication @fr

digestibility
type: Concept
member of: Food industry / Food science
preferred label: digestibilité @fr

Stilton cheese
type: Concept
member of: Food industry / Food science
preferred label: stilton @fr

xanthophylls
type: Concept
member of: Food industry / Food science
preferred label: xanthophylle @fr

pulse lamp
type: Concept
member of: Food industry / Food science
preferred label: lampe impulsionnelle @fr

tannin
type: Concept
member of: Food industry / Food science
preferred label: tanin @fr

dehydration
type: Concept
member of: Food industry / Food science
preferred label: déshydratation @fr

tripe
type: Concept
member of: Food industry / Food science
preferred label: tripes @fr

lactose removal
type: Concept
member of: Food industry / Food science
preferred label: délactosation @fr

pesticide
type: Concept
member of: Food industry / Food science

aflatoxin
type: Concept
member of: Food industry / Food science
preferred label: aflatoxine @fr

bitter compound
type: Concept
member of: Food industry / Food science
preferred label: composé amer @fr

modified atmosphere
type: Concept
member of: Food industry / Food science
preferred label: atmosphère modifiée @fr

sugar industry
type: Concept
member of: Food industry / Food science
preferred label: industrie sucrière @fr

swordfish
type: Concept
member of: Food industry / Food science
preferred label: espadon @fr

whiting
type: Concept
member of: Food industry / Food science
preferred label: merlan @fr

sesame oil
type: Concept
member of: Food industry / Food science
preferred label: huile de sésame @fr

alveograph
type: Concept
member of: Food industry / Food science
preferred label: alvéographe @fr

cocoa butter substitute
type: Concept
member of: Food industry / Food science
preferred label: succédané de beurre de cacao @fr

cookability
type: Concept
member of: Food industry / Food science
preferred label: aptitude à la cuisson @fr

keracyanin
type: Concept
member of: Food industry / Food science
preferred label: kéracyanine @fr

spelt
type: Concept
member of: Food industry / Food science
preferred label: épeautre @fr

aquacultural production
type: Concept
member of: Food industry / Food science
preferred label: production aquacole @fr

wheat
type: Concept
member of: Food industry / Food science
preferred label: blé @fr

lantibiotic
type: Concept
member of: Food industry / Food science
preferred label: lantibiotique @fr

reheating
type: Concept
member of: Food industry / Food science
preferred label: réchauffage @fr

ewe milk cheese
type: Concept
member of: Food industry / Food science
preferred label: fromage de brebis @fr

palm oil
type: Concept
member of: Food industry / Food science
preferred label: huile de palme @fr

anthocyanin
type: Concept
member of: Food industry / Food science
preferred label: anthocyane @fr

metal packaging
type: Concept
member of: Food industry / Food science
preferred label: emballage métallique @fr

dealcoholization
type: Concept
member of: Food industry / Food science
preferred label: désalcoolisation @fr

bee feeding plant
type: Concept
member of: Food industry / Food science
preferred label: plante mellifère @fr

pod
type: Concept
member of: Food industry / Food science
preferred label: gousse @fr

fibroprotein
type: Concept
member of: Food industry / Food science
preferred label: protéine fibreuse @fr

fresh product
type: Concept
member of: Food industry / Food science
preferred label: produit frais @fr

jam
type: Concept
member of: Food industry / Food science
preferred label: confiture @fr

pyridoxine
type: Concept
member of: Food industry / Food science

cysteine
type: Concept
member of: Food industry / Food science
preferred label: cystéine @fr

vegetable oil
type: Concept
member of: Food industry / Food science
preferred label: huile végétale @fr

sugar
type: Concept
member of: Food industry / Food science
preferred label: sucre @fr

radical trapping
type: Concept
member of: Food industry / Food science
preferred label: interception de radical @fr

sorghum
type: Concept
member of: Food industry / Food science
preferred label: sorgho @fr

palm nut
type: Concept
member of: Food industry / Food science
preferred label: noix de palme @fr

animal food industry
type: Concept
member of: Food industry / Food science
preferred label: industrie de l'alimentation animale @fr

canned product
type: Concept
member of: Food industry / Food science
preferred label: produit en conserve @fr

pearl barley
type: Concept
member of: Food industry / Food science
preferred label: orge perlé @fr

foodstuff
type: Concept
member of: Food industry / Food science
preferred label: produit alimentaire @fr

safflower seed
type: Concept
member of: Food industry / Food science
preferred label: graine de carthame @fr

AFSSA(Agence française de sécurité sanitaire des aliments)
type: Concept
member of: Food industry / Food science

Beaufort cheese
type: Concept
member of: Food industry / Food science
preferred label: beaufort @fr

sweet cream butter
type: Concept
member of: Food industry / Food science
preferred label: beurre de crème douce @fr

stir bar sorptive extraction
type: Concept
member of: Food industry / Food science
preferred label: extraction SBSE @fr

candied fruit
type: Concept
member of: Food industry / Food science
preferred label: fruit confit @fr

molasses
type: Concept
member of: Food industry / Food science
preferred label: mélasse @fr

nixtamalization
type: Concept
member of: Food industry / Food science
preferred label: nixtamalisation @fr

Salers cheese
type: Concept
member of: Food industry / Food science
preferred label: salers @fr

sugar beet pulp
type: Concept
member of: Food industry / Food science
preferred label: pulpe de betterave @fr

stag
type: Concept
member of: Food industry / Food science
preferred label: cerf @fr

fish product
type: Concept
member of: Food industry / Food science
preferred label: produit à base de poisson @fr

cheese substitute
type: Concept
member of: Food industry / Food science
preferred label: succédané de fromage @fr

butyric acid
type: Concept
member of: Food industry / Food science
preferred label: acide butyrique @fr

ewe
type: Concept
member of: Food industry / Food science
preferred label: brebis @fr

direct heating
type: Concept
member of: Food industry / Food science
preferred label: chauffage direct @fr

liquid effluent
type: Concept
member of: Food industry / Food science
preferred label: effluent liquide @fr

aerated confectionery
type: Concept
member of: Food industry / Food science
preferred label: produit de confiserie aéré @fr

ultracentrifugation
type: Concept
member of: Food industry / Food science

natamycin
type: Concept
member of: Food industry / Food science
preferred label: natamycine @fr

fennel
type: Concept
member of: Food industry / Food science
preferred label: fenouil @fr

assay
type: Concept
member of: Food industry / Food science
preferred label: dosage @fr

ionizing irradiation
type: Concept
member of: Food industry / Food science
preferred label: irradiation ionisante @fr

wheat germ oil
type: Concept
member of: Food industry / Food science
preferred label: huile de germe de blé @fr

canteen
type: Concept
member of: Food industry / Food science
preferred label: cantine @fr

oil content
type: Concept
member of: Food industry / Food science
preferred label: teneur en huile @fr

vegetarian diet
type: Concept
member of: Food industry / Food science
preferred label: régime alimentaire végétarien @fr

white pudding
type: Concept
member of: Food industry / Food science
preferred label: boudin blanc @fr

crossflow filtration
type: Concept
member of: Food industry / Food science
preferred label: filtration tangentielle @fr

pentanedione
type: Concept
member of: Food industry / Food science

sunflower
type: Concept
member of: Food industry / Food science
preferred label: tournesol @fr

quince
type: Concept
member of: Food industry / Food science
preferred label: coing @fr

sweet product
type: Concept
member of: Food industry / Food science
preferred label: produit sucré @fr

fish stick
type: Concept
member of: Food industry / Food science
preferred label: stick de poisson @fr

tinting power
type: Concept
member of: Food industry / Food science
preferred label: pouvoir colorant @fr

bread
type: Concept
member of: Food industry / Food science
preferred label: pain @fr

impedancemeter
type: Concept
member of: Food industry / Food science
preferred label: impédancemètre @fr

piquette
type: Concept
member of: Food industry / Food science

chemical denaturation
type: Concept
member of: Food industry / Food science
preferred label: dénaturation chimique @fr

vanillin
type: Concept
member of: Food industry / Food science
preferred label: vanilline @fr

meat processing plant
type: Concept
member of: Food industry / Food science
preferred label: usine de viande @fr

tyramine
type: Concept
member of: Food industry / Food science

milking parlor
type: Concept
member of: Food industry / Food science
preferred label: salle de traite @fr

shelf life
type: Concept
member of: Food industry / Food science
preferred label: durée de conservation @fr

scald
type: Concept
member of: Food industry / Food science
preferred label: échaudure @fr

peanut butter
type: Concept
member of: Food industry / Food science
preferred label: beurre d'arachide @fr

wax
type: Concept
member of: Food industry / Food science
preferred label: cire @fr

homogenization
type: Concept
member of: Food industry / Food science
preferred label: homogénéisation @fr

fruit must
type: Concept
member of: Food industry / Food science
preferred label: moût de fruit @fr

deacidification
type: Concept
member of: Food industry / Food science
preferred label: désacidification @fr

restricted diet
type: Concept
member of: Food industry / Food science
preferred label: régime alimentaire restrictif @fr

decolorizing process
type: Concept
member of: Food industry / Food science
preferred label: procédé de décoloration @fr

white cabbage
type: Concept
member of: Food industry / Food science
preferred label: chou blanc @fr

packaging industry
type: Concept
member of: Food industry / Food science
preferred label: industrie de l'emballage @fr

anticaking agent
type: Concept
member of: Food industry / Food science
preferred label: antimottant @fr

UHT
type: Concept
member of: Food industry / Food science

dextrinization
type: Concept
member of: Food industry / Food science
preferred label: dextrinisation @fr

scallop
type: Concept
member of: Food industry / Food science
preferred label: coquille Saint-Jacques @fr

posted price
type: Concept
member of: Food industry / Food science
preferred label: prix affiché @fr

omega-9 fatty acid
type: Concept
member of: Food industry / Food science
preferred label: acide gras oméga-9 @fr

turkey meat
type: Concept
member of: Food industry / Food science
preferred label: viande de dinde @fr

soft cheese
type: Concept
member of: Food industry / Food science
preferred label: fromage à pâte molle @fr

daily dose
type: Concept
member of: Food industry / Food science
preferred label: dose journalière @fr

cacodylic acid
type: Concept
member of: Food industry / Food science
preferred label: acide cacodylique @fr

liquid smoke
type: Concept
member of: Food industry / Food science
preferred label: fumée liquide @fr

fish industry
type: Concept
member of: Food industry / Food science
preferred label: industrie du poisson @fr

feed dispenser
type: Concept
member of: Food industry / Food science
preferred label: distributeur d'aliment @fr

palmitoleic acid
type: Concept
member of: Food industry / Food science
preferred label: acide palmitoléique @fr

external defect
type: Concept
member of: Food industry / Food science
preferred label: défaut externe @fr

salting
type: Concept
member of: Food industry / Food science
preferred label: salage @fr

solvent extraction
type: Concept
member of: Food industry / Food science
preferred label: extraction par solvant @fr

scrapie agent
type: Concept
member of: Food industry / Food science
preferred label: agent de la tremblante @fr

thermal denaturation
type: Concept
member of: Food industry / Food science
preferred label: dénaturation thermique @fr

chestnut
type: Concept
member of: Food industry / Food science
preferred label: châtaigne @fr

omelette
type: Concept
member of: Food industry / Food science

cereal must
type: Concept
member of: Food industry / Food science
preferred label: moût de céréale @fr

phospholipid
type: Concept
member of: Food industry / Food science
preferred label: phospholipide @fr

starch granule
type: Concept
member of: Food industry / Food science
preferred label: granule d'amidon @fr

xylitol
type: Concept
member of: Food industry / Food science

Port-Salut cheese
type: Concept
member of: Food industry / Food science
preferred label: Port-Salut @fr

rice germ
type: Concept
member of: Food industry / Food science
preferred label: germe de riz @fr

sesame
type: Concept
member of: Food industry / Food science
preferred label: sésame @fr

antimicrobial agent
type: Concept
member of: Food industry / Food science
preferred label: antimicrobien @fr

trade
type: Concept
member of: Food industry / Food science
preferred label: échange commercial @fr

shrimp
type: Concept
member of: Food industry / Food science
preferred label: crevette @fr

bulk density
type: Concept
member of: Food industry / Food science
preferred label: densité apparente @fr

single screw extruder
type: Concept
member of: Food industry / Food science
preferred label: presse d'extrusion monovis @fr

stunning
type: Concept
member of: Food industry / Food science
preferred label: assommage @fr

hammer mill
type: Concept
member of: Food industry / Food science
preferred label: broyeur à marteau @fr

reindeer meat
type: Concept
member of: Food industry / Food science
preferred label: viande de renne @fr

neurotoxin
type: Concept
member of: Food industry / Food science
preferred label: neurotoxine @fr

frying
type: Concept
member of: Food industry / Food science
preferred label: friture @fr

capsanthin
type: Concept
member of: Food industry / Food science
preferred label: capsanthine @fr

myristic acid
type: Concept
member of: Food industry / Food science
preferred label: acide myristique @fr

pressurization
type: Concept
member of: Food industry / Food science
preferred label: pressurisation @fr

monoacylglycerol
type: Concept
member of: Food industry / Food science
preferred label: monoacylglycérol @fr

tyrosine
type: Concept
member of: Food industry / Food science

cress
type: Concept
member of: Food industry / Food science
preferred label: cresson des jardins @fr

invert sugar
type: Concept
member of: Food industry / Food science
preferred label: sucre inverti @fr

eating disorder
type: Concept
member of: Food industry / Food science
preferred label: trouble alimentaire @fr

benzoic acid
type: Concept
member of: Food industry / Food science
preferred label: acide benzoïque @fr

chlorogenic acid
type: Concept
member of: Food industry / Food science
preferred label: acide chlorogénique @fr

potato chips
type: Concept
member of: Food industry / Food science
preferred label: pommes de terre chips @fr

energy requirement
type: Concept
member of: Food industry / Food science
preferred label: besoin énergétique @fr

gluconic acid
type: Concept
member of: Food industry / Food science
preferred label: acide gluconique @fr

producing country
type: Concept
member of: Food industry / Food science
preferred label: pays producteur @fr

dry matter
type: Concept
member of: Food industry / Food science
preferred label: matière sèche @fr

pyrazine
type: Concept
member of: Food industry / Food science

green coffee
type: Concept
member of: Food industry / Food science
preferred label: café vert @fr

fish processing plant
type: Concept
member of: Food industry / Food science
preferred label: usine de poisson @fr

pork
type: Concept
member of: Food industry / Food science
preferred label: viande de porc @fr

cook
type: Concept
member of: Food industry / Food science
preferred label: cuisinier @fr

shea butter
type: Concept
member of: Food industry / Food science
preferred label: beurre de karité @fr

fish croquette
type: Concept
member of: Food industry / Food science
preferred label: croquette de poisson @fr

trichotoxin
type: Concept
member of: Food industry / Food science
preferred label: trichotoxine @fr

agricultural industry
type: Concept
member of: Food industry / Food science
preferred label: industrie agricole @fr

food biodiversity
type: Concept
member of: Food industry / Food science
preferred label: biodiversité alimentaire @fr

bulb
type: Concept
member of: Food industry / Food science
preferred label: bulbe @fr

glycine
type: Concept
member of: Food industry / Food science

nutrient requirement
type: Concept
member of: Food industry / Food science
preferred label: besoin nutritif @fr

chitosan
type: Concept
member of: Food industry / Food science
preferred label: chitosane @fr

bruise
type: Concept
member of: Food industry / Food science
preferred label: meurtrissure @fr

sterigmatocystin
type: Concept
member of: Food industry / Food science
preferred label: stérigmatocystine @fr

modified milk
type: Concept
member of: Food industry / Food science
preferred label: lait modifié @fr

rotary heat exchanger
type: Concept
member of: Food industry / Food science
preferred label: échangeur rotatif @fr

dioscorine
type: Concept
member of: Food industry / Food science

maltotriose
type: Concept
member of: Food industry / Food science

arabinoxylan
type: Concept
member of: Food industry / Food science
preferred label: arabinoxylane @fr

peanut cake
type: Concept
member of: Food industry / Food science
preferred label: tourteau d'arachide @fr

ketchup
type: Concept
member of: Food industry / Food science

lutein
type: Concept
member of: Food industry / Food science
preferred label: lutéine @fr

cottonseed meal
type: Concept
member of: Food industry / Food science
preferred label: farine de coton @fr

distributor
type: Concept
member of: Food industry / Food science
preferred label: distributeur @fr

maturity
type: Concept
member of: Food industry / Food science
preferred label: maturité @fr

typicality
type: Concept
member of: Food industry / Food science
preferred label: typicalité @fr

food crop
type: Concept
member of: Food industry / Food science
preferred label: plante vivrière @fr

fourth range product
type: Concept
member of: Food industry / Food science
preferred label: produit de quatrième gamme @fr

tolerable limit
type: Concept
member of: Food industry / Food science
preferred label: limite tolérable @fr

nutritional loss
type: Concept
member of: Food industry / Food science
preferred label: perte nutritionnelle @fr

aroma
type: Concept
member of: Food industry / Food science
preferred label: arôme @fr

solid phase extraction
type: Concept
member of: Food industry / Food science
preferred label: extraction SPE @fr

quartering
type: Concept
member of: Food industry / Food science
preferred label: équarrissage @fr

meat
type: Concept
member of: Food industry / Food science
preferred label: viande @fr

peel
type: Concept
member of: Food industry / Food science
preferred label: pelure @fr

fortified product
type: Concept
member of: Food industry / Food science
preferred label: produit alimentaire enrichi @fr

liquid nitrogen
type: Concept
member of: Food industry / Food science
preferred label: azote liquide @fr

blood meal
type: Concept
member of: Food industry / Food science
preferred label: farine de sang @fr

fish fillet
type: Concept
member of: Food industry / Food science
preferred label: filet de poisson @fr

Pecorino Siciliano cheese
type: Concept
member of: Food industry / Food science
preferred label: pecorino siciliano @fr

slicing
type: Concept
member of: Food industry / Food science
preferred label: tranchage @fr

chamomile
type: Concept
member of: Food industry / Food science
preferred label: camomille @fr

arachidonic acid
type: Concept
member of: Food industry / Food science
preferred label: acide arachidonique @fr

Riesling wine
type: Concept
member of: Food industry / Food science
preferred label: vin Riesling @fr

ice cream mix
type: Concept
member of: Food industry / Food science
preferred label: mélange pour crème glacée @fr

omega-3 fatty acid
type: Concept
member of: Food industry / Food science
preferred label: acide gras oméga-3 @fr

cottage cheese
type: Concept
member of: Food industry / Food science
preferred label: fromage blanc @fr

soybean cheese
type: Concept
member of: Food industry / Food science
preferred label: fromage de soja @fr

rice by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit du riz @fr

liquid product
type: Concept
member of: Food industry / Food science
preferred label: produit liquide @fr

nutmeg
type: Concept
member of: Food industry / Food science
preferred label: noix de muscade @fr

monellin
type: Concept
member of: Food industry / Food science
preferred label: monelline @fr

organic acids
type: Concept
member of: Food industry / Food science
preferred label: acide organique @fr

beef
type: Concept
member of: Food industry / Food science
preferred label: viande de bœuf @fr

pilot plant scale
type: Concept
member of: Food industry / Food science
preferred label: échelle pilote @fr

soapstock
type: Concept
member of: Food industry / Food science
preferred label: pâte de neutralisation @fr

water holding capacity
type: Concept
member of: Food industry / Food science
preferred label: capacité de rétention d'eau @fr

nutrition labelling
type: Concept
member of: Food industry / Food science
preferred label: étiquetage nutritionnel @fr

culture medium
type: Concept
member of: Food industry / Food science
preferred label: milieu de culture @fr

Swedish turnip
type: Concept
member of: Food industry / Food science
preferred label: chou-navet @fr

non-refined oil
type: Concept
member of: Food industry / Food science
preferred label: huile brute @fr

pseudocereals
type: Concept
member of: Food industry / Food science
preferred label: pseudocéréale @fr

proteose
type: Concept
member of: Food industry / Food science
preferred label: protéose @fr

polyphenols
type: Concept
member of: Food industry / Food science
preferred label: polyphénol @fr

lipids
type: Concept
member of: Food industry / Food science
preferred label: lipide @fr

peroxide
type: Concept
member of: Food industry / Food science
preferred label: peroxyde @fr

deproteinization
type: Concept
member of: Food industry / Food science
preferred label: déprotéinisation @fr

cake
type: Concept
member of: Food industry / Food science
preferred label: gâteau @fr

raw meat
type: Concept
member of: Food industry / Food science
preferred label: viande crue @fr

shortbread pastry
type: Concept
member of: Food industry / Food science
preferred label: pâte sablée @fr

food waste
type: Concept
member of: Food industry / Food science
preferred label: gaspillage alimentaire @fr

refrigerator truck
type: Concept
member of: Food industry / Food science
preferred label: camion frigorifique @fr

walnut
type: Concept
member of: Food industry / Food science
preferred label: noix @fr

fructosemia
type: Concept
member of: Food industry / Food science
preferred label: fructosémie @fr

retinol
type: Concept
member of: Food industry / Food science
preferred label: rétinol @fr

cocoa butter
type: Concept
member of: Food industry / Food science
preferred label: beurre de cacao @fr

polyols
type: Concept
member of: Food industry / Food science
preferred label: polyol @fr

acid resistance
type: Concept
member of: Food industry / Food science
preferred label: résistance aux acides @fr

food policy
type: Concept
member of: Food industry / Food science
preferred label: politique alimentaire @fr

white sugar
type: Concept
member of: Food industry / Food science
preferred label: sucre blanc @fr

fructooligosaccharide
type: Concept
member of: Food industry / Food science
preferred label: oligofructose @fr

tripalmitin
type: Concept
member of: Food industry / Food science
preferred label: tripalmitine @fr

mulberry
type: Concept
member of: Food industry / Food science
preferred label: mûre blanche @fr

gluten-free diet
type: Concept
member of: Food industry / Food science
preferred label: régime alimentaire sans gluten @fr

microextraction
type: Concept
member of: Food industry / Food science

foaming agent
type: Concept
member of: Food industry / Food science
preferred label: moussant @fr

food supply
type: Concept
member of: Food industry / Food science
preferred label: approvisionnement alimentaire @fr

straw
type: Concept
member of: Food industry / Food science
preferred label: paille @fr

packaging pot
type: Concept
member of: Food industry / Food science
preferred label: pot de conditionnement @fr

immobilized enzyme
type: Concept
member of: Food industry / Food science
preferred label: enzyme immobilisée @fr

broccoli
type: Concept
member of: Food industry / Food science
preferred label: brocoli @fr

ethoxyquin
type: Concept
member of: Food industry / Food science
preferred label: éthoxyquine @fr

leek
type: Concept
member of: Food industry / Food science
preferred label: poireau @fr

crude fat
type: Concept
member of: Food industry / Food science
preferred label: graisse brute @fr

chaptalization
type: Concept
member of: Food industry / Food science
preferred label: chaptalisation @fr

alimentary aversion
type: Concept
member of: Food industry / Food science
preferred label: aversion alimentaire @fr

trigonelline
type: Concept
member of: Food industry / Food science

precision potentiometer
type: Concept
member of: Food industry / Food science
preferred label: potentiomètre de précision @fr

tinplate
type: Concept
member of: Food industry / Food science
preferred label: fer blanc @fr

stevioside
type: Concept
member of: Food industry / Food science
preferred label: stévioside @fr

packaging board
type: Concept
member of: Food industry / Food science
preferred label: carton d'emballage @fr

edible species
type: Concept
member of: Food industry / Food science
preferred label: espèce comestible @fr

succinic acid
type: Concept
member of: Food industry / Food science
preferred label: acide succinique @fr

agronomic biofortification
type: Concept
member of: Food industry / Food science
preferred label: bioenrichissement agronomique @fr

linseed
type: Concept
member of: Food industry / Food science
preferred label: graine de lin @fr

enrichment
type: Concept
member of: Food industry / Food science
preferred label: enrichissement @fr

European regulation
type: Concept
member of: Food industry / Food science
preferred label: règlement européen @fr

Havarti cheese
type: Concept
member of: Food industry / Food science
preferred label: havarti @fr

edible crustacean
type: Concept
member of: Food industry / Food science
preferred label: crustacé comestible @fr

fruit vegetable
type: Concept
member of: Food industry / Food science
preferred label: légume fruit @fr

clam
type: Concept
member of: Food industry / Food science

seasonings
type: Concept
member of: Food industry / Food science
preferred label: assaisonnement @fr

alpha-tocopherol
type: Concept
member of: Food industry / Food science
preferred label: alpha-tocophérol @fr

wholemeal
type: Concept
member of: Food industry / Food science
preferred label: farine complète @fr

Kjeldahl method
type: Concept
member of: Food industry / Food science
preferred label: méthode de Kjeldahl @fr

waffle
type: Concept
member of: Food industry / Food science
preferred label: gaufre @fr

sugar coated tablet
type: Concept
member of: Food industry / Food science
preferred label: dragée @fr

methylmercury
type: Concept
member of: Food industry / Food science
preferred label: méthylmercure @fr

Jerez-Xeres-Sherry
type: Concept
member of: Food industry / Food science
preferred label: xérès @fr

animal oil
type: Concept
member of: Food industry / Food science
preferred label: huile animale @fr

ultra-processed food
type: Concept
member of: Food industry / Food science
preferred label: aliment ultra-transformé @fr

jasmine
type: Concept
member of: Food industry / Food science
preferred label: jasmin @fr

safflower oil
type: Concept
member of: Food industry / Food science
preferred label: huile de carthame @fr

refrigerated storage
type: Concept
member of: Food industry / Food science
preferred label: entreposage frigorifique @fr

spore-forming bacteria
type: Concept
member of: Food industry / Food science
preferred label: bactérie sporulante @fr

rot
type: Concept
member of: Food industry / Food science
preferred label: pourriture @fr

brandy
type: Concept
member of: Food industry / Food science
preferred label: eau-de-vie @fr

desalting
type: Concept
member of: Food industry / Food science
preferred label: dessalage @fr

detection
type: Concept
member of: Food industry / Food science
preferred label: détection @fr

infant food
type: Concept
member of: Food industry / Food science
preferred label: aliment pour nourrisson @fr

hop extract
type: Concept
member of: Food industry / Food science
preferred label: extrait de houblon @fr

chemical treatment
type: Concept
member of: Food industry / Food science
preferred label: traitement chimique @fr

sardinella
type: Concept
member of: Food industry / Food science
preferred label: sardinelle @fr

cleanness
type: Concept
member of: Food industry / Food science
preferred label: propreté @fr

salts
type: Concept
member of: Food industry / Food science
preferred label: sel @fr

consumables
type: Concept
member of: Food industry / Food science
preferred label: produit consommable @fr

coconut cake
type: Concept
member of: Food industry / Food science
preferred label: tourteau de coprah @fr

food insecurity
type: Concept
member of: Food industry / Food science
preferred label: insécurité alimentaire @fr

furcellaran
type: Concept
member of: Food industry / Food science
preferred label: furcellarane @fr

fermentation industry
type: Concept
member of: Food industry / Food science
preferred label: industrie des fermentations @fr

jujube
type: Concept
member of: Food industry / Food science

lemon
type: Concept
member of: Food industry / Food science
preferred label: citron @fr

anticoccidious
type: Concept
member of: Food industry / Food science
preferred label: anticoccidien @fr

date(fruit)
type: Concept
member of: Food industry / Food science
preferred label: datte @fr

bacteriocin
type: Concept
member of: Food industry / Food science
preferred label: bactériocine @fr

domestic kitchen
type: Concept
member of: Food industry / Food science
preferred label: cuisine domestique @fr

stone fruit
type: Concept
member of: Food industry / Food science
preferred label: fruit à noyau @fr

chicory extract
type: Concept
member of: Food industry / Food science
preferred label: extrait de chicorée @fr

enology
type: Concept
member of: Food industry / Food science
preferred label: œnologie @fr

anthocyanidin
type: Concept
member of: Food industry / Food science
preferred label: anthocyanidine @fr

crayfish
type: Concept
member of: Food industry / Food science
preferred label: écrevisse @fr

lobster
type: Concept
member of: Food industry / Food science
preferred label: homard @fr

solidification temperature
type: Concept
member of: Food industry / Food science
preferred label: point de solidification @fr

UHT milk
type: Concept
member of: Food industry / Food science
preferred label: lait UHT @fr

carbohydrates
type: Concept
member of: Food industry / Food science
preferred label: glucide @fr

wine grape
type: Concept
member of: Food industry / Food science
preferred label: raisin de cuve @fr

ewe milk
type: Concept
member of: Food industry / Food science
preferred label: lait de brebis @fr

freshness
type: Concept
member of: Food industry / Food science
preferred label: fraîcheur @fr

raw materials
type: Concept
member of: Food industry / Food science
preferred label: matière première @fr

half carcass
type: Concept
member of: Food industry / Food science
preferred label: demi-carcasse @fr

dulcin
type: Concept
member of: Food industry / Food science
preferred label: dulcine @fr

lag phase
type: Concept
member of: Food industry / Food science
preferred label: phase de latence @fr

saccharimetry
type: Concept
member of: Food industry / Food science
preferred label: saccharimétrie @fr

saccharification
type: Concept
member of: Food industry / Food science

aseptic packaging
type: Concept
member of: Food industry / Food science
preferred label: emballage aseptique @fr

energy value
type: Concept
member of: Food industry / Food science
preferred label: valeur énergétique @fr

chymotrypsin
type: Concept
member of: Food industry / Food science
preferred label: chymotrypsine @fr

dietetics
type: Concept
member of: Food industry / Food science
preferred label: diététique @fr

dairy industry
type: Concept
member of: Food industry / Food science
preferred label: industrie laitière @fr

nuts
type: Concept
member of: Food industry / Food science
preferred label: fruit sec @fr

drying
type: Concept
member of: Food industry / Food science
preferred label: séchage @fr

food roasting
type: Concept
member of: Food industry / Food science
preferred label: grillage des aliments @fr

scientific expertise
type: Concept
member of: Food industry / Food science
preferred label: expertise scientifique @fr

ethanol
type: Concept
member of: Food industry / Food science
preferred label: éthanol @fr

celeriac
type: Concept
member of: Food industry / Food science
preferred label: céleri rave @fr

electrical treatment
type: Concept
member of: Food industry / Food science
preferred label: traitement électrique @fr

kaki
type: Concept
member of: Food industry / Food science

carboxin
type: Concept
member of: Food industry / Food science
preferred label: carboxine @fr

infrared radiation heating
type: Concept
member of: Food industry / Food science
preferred label: chauffage IR @fr

duck egg
type: Concept
member of: Food industry / Food science
preferred label: œuf de cane @fr

bakery product
type: Concept
member of: Food industry / Food science
preferred label: produit de cuisson @fr

microwave irradiation
type: Concept
member of: Food industry / Food science
preferred label: irradiation hyperfréquence @fr

pyridoxamine
type: Concept
member of: Food industry / Food science

sorghum flour
type: Concept
member of: Food industry / Food science
preferred label: farine de sorgho @fr

Côtes de Provence wine
type: Concept
member of: Food industry / Food science
preferred label: vin des Côtes de Provence @fr

nut product
type: Concept
member of: Food industry / Food science
preferred label: produit à base de fruit sec @fr

alimentary bolus
type: Concept
member of: Food industry / Food science
preferred label: bol alimentaire @fr

caseinate
type: Concept
member of: Food industry / Food science
preferred label: dérivé de la caséine @fr

citric acid
type: Concept
member of: Food industry / Food science
preferred label: acide citrique @fr

ripened cream butter
type: Concept
member of: Food industry / Food science
preferred label: beurre de crème acidifiée @fr

Alaska pollock
type: Concept
member of: Food industry / Food science
preferred label: lieu de l'Alaska @fr

carbonated beverage
type: Concept
member of: Food industry / Food science
preferred label: boisson gazeuse @fr

sturgeon
type: Concept
member of: Food industry / Food science
preferred label: esturgeon @fr

emulsification
type: Concept
member of: Food industry / Food science
preferred label: émulsification @fr

animal wax
type: Concept
member of: Food industry / Food science
preferred label: cire animale @fr

milk substitute
type: Concept
member of: Food industry / Food science
preferred label: succédané de lait @fr

animal production
type: Concept
member of: Food industry / Food science
preferred label: production animale @fr

firmness
type: Concept
member of: Food industry / Food science
preferred label: fermeté @fr

caviar
type: Concept
member of: Food industry / Food science

Karl Fischer method
type: Concept
member of: Food industry / Food science
preferred label: méthode de Karl Fischer @fr

isoflavone
type: Concept
member of: Food industry / Food science

cereal crop
type: Concept
member of: Food industry / Food science
preferred label: plante céréalière @fr

competitive feeding
type: Concept
member of: Food industry / Food science
preferred label: compétition alimentaire @fr

butylated hydroxytoluene
type: Concept
member of: Food industry / Food science
preferred label: hydroxytoluène butylé @fr

agri-food chain
type: Concept
member of: Food industry / Food science
preferred label: filière agroalimentaire @fr

enzymic browning
type: Concept
member of: Food industry / Food science
preferred label: brunissement enzymatique @fr

complementary feeding
type: Concept
member of: Food industry / Food science
preferred label: alimentation complémentaire @fr

wheat germ
type: Concept
member of: Food industry / Food science
preferred label: germe de blé @fr

adsorbent
type: Concept
member of: Food industry / Food science
preferred label: adsorbant @fr

lamprey
type: Concept
member of: Food industry / Food science
preferred label: lamproie @fr

immobilized biocatalyst
type: Concept
member of: Food industry / Food science
preferred label: biocatalyseur immobilisé @fr

whitefish
type: Concept
member of: Food industry / Food science
preferred label: corégone @fr

vegan diet
type: Concept
member of: Food industry / Food science
preferred label: régime alimentaire végétalien @fr

ANSES(French Agency for Food, Environmental and Occupational Health & Safety)
type: Concept
member of: Food industry / Food science
preferred label: ANSES(Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail) @fr

phytosterol
type: Concept
member of: Food industry / Food science
preferred label: phytostérol @fr

staple food
type: Concept
member of: Food industry / Food science
preferred label: aliment de base @fr

amygdalin
type: Concept
member of: Food industry / Food science
preferred label: amygdaline @fr

rheopexy
type: Concept
member of: Food industry / Food science
preferred label: rhéopexie @fr

food crisis
type: Concept
member of: Food industry / Food science
preferred label: crise alimentaire @fr

Brazil nut
type: Concept
member of: Food industry / Food science
preferred label: noix du Brésil @fr

food security agency
type: Concept
member of: Food industry / Food science
preferred label: agence de sécurité alimentaire @fr

non-volatile compound
type: Concept
member of: Food industry / Food science
preferred label: composé non volatil @fr

kvass
type: Concept
member of: Food industry / Food science
preferred label: kvas @fr

dandelion
type: Concept
member of: Food industry / Food science
preferred label: pissenlit @fr

economic structure
type: Concept
member of: Food industry / Food science
preferred label: structure économique @fr

entrapped microorganism
type: Concept
member of: Food industry / Food science
preferred label: microorganisme immobilisé @fr

buckwheat
type: Concept
member of: Food industry / Food science
preferred label: sarrasin @fr

glycerol
type: Concept
member of: Food industry / Food science
preferred label: glycérol @fr

yeast
type: Concept
member of: Food industry / Food science
preferred label: levure @fr

filling
type: Concept
member of: Food industry / Food science
preferred label: remplissage @fr

cultivated mushroom
type: Concept
member of: Food industry / Food science
preferred label: champignon de couche @fr

lycopene
type: Concept
member of: Food industry / Food science
preferred label: lycopène @fr

purifying
type: Concept
member of: Food industry / Food science
preferred label: épuration @fr

vegetable crop
type: Concept
member of: Food industry / Food science
preferred label: plante légumière @fr

vitamin E
type: Concept
member of: Food industry / Food science
preferred label: vitamine E @fr

animal meal
type: Concept
member of: Food industry / Food science
preferred label: farine animale @fr

oilseed rape
type: Concept
member of: Food industry / Food science
preferred label: colza @fr

washing water
type: Concept
member of: Food industry / Food science
preferred label: eau de lavage @fr

ham
type: Concept
member of: Food industry / Food science
preferred label: jambon @fr

feeding
type: Concept
member of: Food industry / Food science
preferred label: alimentation @fr

sesame seed
type: Concept
member of: Food industry / Food science
preferred label: graine de sésame @fr

importing country
type: Concept
member of: Food industry / Food science
preferred label: pays importateur @fr

analysis method
type: Concept
member of: Food industry / Food science
preferred label: méthode d'analyse @fr

temperature
type: Concept
member of: Food industry / Food science
preferred label: température @fr

tomato
type: Concept
member of: Food industry / Food science
preferred label: tomate @fr

toxi-infection
type: Concept
member of: Food industry / Food science

basil
type: Concept
member of: Food industry / Food science
preferred label: basilic @fr

mincing
type: Concept
member of: Food industry / Food science
preferred label: hachage @fr

oil water emulsion
type: Concept
member of: Food industry / Food science
preferred label: émulsion huile dans l'eau @fr

food industry
type: Concept
member of: Food industry / Food science
preferred label: industrie alimentaire @fr

water resource
type: Concept
member of: Food industry / Food science
preferred label: ressource en eau @fr

ketose
type: Concept
member of: Food industry / Food science
preferred label: cétose @fr

tapioca
type: Concept
member of: Food industry / Food science

lipophilicity
type: Concept
member of: Food industry / Food science
preferred label: lipophilie @fr

adulteration
type: Concept
member of: Food industry / Food science
preferred label: adultération @fr

hard boiled egg
type: Concept
member of: Food industry / Food science
preferred label: œuf dur @fr

palm kernel oil
type: Concept
member of: Food industry / Food science
preferred label: huile de palmiste @fr

carotenes
type: Concept
member of: Food industry / Food science
preferred label: carotène @fr

torrefaction
type: Concept
member of: Food industry / Food science
preferred label: torréfaction @fr

viscosimeter
type: Concept
member of: Food industry / Food science
preferred label: viscosimètre @fr

supercritical solvent
type: Concept
member of: Food industry / Food science
preferred label: solvant supercritique @fr

dessert grape
type: Concept
member of: Food industry / Food science
preferred label: raisin de table @fr

cooperage
type: Concept
member of: Food industry / Food science
preferred label: tonnellerie @fr

pulp
type: Concept
member of: Food industry / Food science
preferred label: pulpe @fr

sensor for mechanical quantities
type: Concept
member of: Food industry / Food science
preferred label: capteur de grandeur mécanique @fr

nutritional deficiency
type: Concept
member of: Food industry / Food science
preferred label: carence alimentaire @fr

pyruvaldehyde
type: Concept
member of: Food industry / Food science
preferred label: pyruvaldéhyde @fr

dogfish
type: Concept
member of: Food industry / Food science
preferred label: aiguillat @fr

substantial equivalence
type: Concept
member of: Food industry / Food science
preferred label: équivalence substantielle @fr

soy sauce
type: Concept
member of: Food industry / Food science
preferred label: sauce soja @fr

GMO-free chain
type: Concept
member of: Food industry / Food science
preferred label: filière sans OGM @fr

camel milk
type: Concept
member of: Food industry / Food science
preferred label: lait de chamelle @fr

winery
type: Concept
member of: Food industry / Food science
preferred label: cave de vinification @fr

chop
type: Concept
member of: Food industry / Food science
preferred label: côtelette @fr

mango
type: Concept
member of: Food industry / Food science
preferred label: mangue @fr

plucking
type: Concept
member of: Food industry / Food science
preferred label: plumaison @fr

bagging
type: Concept
member of: Food industry / Food science
preferred label: ensachage @fr

dehydrated product
type: Concept
member of: Food industry / Food science
preferred label: produit déshydraté @fr

roasted chicory
type: Concept
member of: Food industry / Food science
preferred label: chicorée torréfiée @fr

hydraulic press
type: Concept
member of: Food industry / Food science
preferred label: presse hydraulique @fr

grapeseed oil
type: Concept
member of: Food industry / Food science
preferred label: huile de pépin de raisin @fr

green tea
type: Concept
member of: Food industry / Food science
preferred label: thé vert @fr

rennet
type: Concept
member of: Food industry / Food science
preferred label: présure @fr

fatty acid methyl ester
type: Concept
member of: Food industry / Food science
preferred label: ester méthylique d'acide gras @fr

isoleucine
type: Concept
member of: Food industry / Food science

paste
type: Concept
member of: Food industry / Food science
preferred label: pâte @fr

feed water
type: Concept
member of: Food industry / Food science
preferred label: eau d'alimentation @fr

isothiocyanates
type: Concept
member of: Food industry / Food science
preferred label: isothiocyanate @fr

hot water
type: Concept
member of: Food industry / Food science
preferred label: eau chaude @fr

animal product
type: Concept
member of: Food industry / Food science
preferred label: produit animal @fr

white chocolate
type: Concept
member of: Food industry / Food science
preferred label: chocolat blanc @fr

bread dough
type: Concept
member of: Food industry / Food science
preferred label: pâte à pain @fr

slaughter by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit d'abattage @fr

browning
type: Concept
member of: Food industry / Food science
preferred label: brunissement @fr

acetic acid
type: Concept
member of: Food industry / Food science
preferred label: acide acétique @fr

yam
type: Concept
member of: Food industry / Food science
preferred label: igname @fr

aromatized wine
type: Concept
member of: Food industry / Food science
preferred label: vin aromatisé @fr

fractional distillation
type: Concept
member of: Food industry / Food science
preferred label: distillation fractionnée @fr

modified food
type: Concept
member of: Food industry / Food science
preferred label: aliment modifié @fr

cinnamon
type: Concept
member of: Food industry / Food science
preferred label: cannelle @fr

nutrition transition
type: Concept
member of: Food industry / Food science
preferred label: transition nutritionnelle @fr

sunflower oil
type: Concept
member of: Food industry / Food science
preferred label: huile de tournesol @fr

rehydration
type: Concept
member of: Food industry / Food science
preferred label: réhydratation @fr

low fat product
type: Concept
member of: Food industry / Food science
preferred label: produit allégé en lipides @fr

paprika
type: Concept
member of: Food industry / Food science

dinocap
type: Concept
member of: Food industry / Food science

distillery by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit de distillerie @fr

hiochi bacteria
type: Concept
member of: Food industry / Food science
preferred label: bactérie hiochi @fr

salad dressing
type: Concept
member of: Food industry / Food science
preferred label: sauce pour salade @fr

flavanols
type: Concept
member of: Food industry / Food science
preferred label: flavanol @fr

hard wheat
type: Concept
member of: Food industry / Food science
preferred label: blé de force @fr

chemical contamination
type: Concept
member of: Food industry / Food science
preferred label: contamination chimique @fr

extraction oil
type: Concept
member of: Food industry / Food science
preferred label: huile d'extraction @fr

formulation
type: Concept
member of: Food industry / Food science

Pecorino Romano cheese
type: Concept
member of: Food industry / Food science
preferred label: pecorino romano @fr

fat
type: Concept
member of: Food industry / Food science
preferred label: matière grasse @fr

cereal flour
type: Concept
member of: Food industry / Food science
preferred label: farine de céréale @fr

mowrah butter
type: Concept
member of: Food industry / Food science
preferred label: beurre de mowrah @fr

fenthion
type: Concept
member of: Food industry / Food science

solanine
type: Concept
member of: Food industry / Food science

crustacean meal
type: Concept
member of: Food industry / Food science
preferred label: farine de crustacé @fr

palatability
type: Concept
member of: Food industry / Food science
preferred label: palatabilité @fr

catjang
type: Concept
member of: Food industry / Food science
preferred label: dolique mongette @fr

double cream
type: Concept
member of: Food industry / Food science
preferred label: double crème @fr

enzymatic method
type: Concept
member of: Food industry / Food science
preferred label: méthode enzymatique @fr

concentrated product
type: Concept
member of: Food industry / Food science
preferred label: produit concentré @fr

copra
type: Concept
member of: Food industry / Food science
preferred label: coprah @fr

volvariella mushroom
type: Concept
member of: Food industry / Food science
preferred label: volvaire @fr

amino acid
type: Concept
member of: Food industry / Food science
preferred label: acide aminé @fr

loin
type: Concept
member of: Food industry / Food science
preferred label: longe @fr

high calorie diet
type: Concept
member of: Food industry / Food science
preferred label: régime alimentaire hypercalorique @fr

chocolate truffle
type: Concept
member of: Food industry / Food science
preferred label: truffe au chocolat @fr

whey butter
type: Concept
member of: Food industry / Food science
preferred label: beurre de lactosérum @fr

alcohol level
type: Concept
member of: Food industry / Food science
preferred label: degré alcoolique @fr

stabilizer agent
type: Concept
member of: Food industry / Food science
preferred label: stabilisant @fr

consumer
type: Concept
member of: Food industry / Food science
preferred label: consommateur @fr

corn oil
type: Concept
member of: Food industry / Food science
preferred label: huile de maïs @fr

seeds
type: Concept
member of: Food industry / Food science
preferred label: graine @fr

cider plant
type: Concept
member of: Food industry / Food science
preferred label: cidrerie @fr

cold store
type: Concept
member of: Food industry / Food science
preferred label: entrepôt frigorifique @fr

claim on food
type: Concept
member of: Food industry / Food science
preferred label: allégation sur les produits alimentaires @fr

winkle
type: Concept
member of: Food industry / Food science
preferred label: bigorneau @fr

industrial dryer
type: Concept
member of: Food industry / Food science
preferred label: séchoir industriel @fr

dried fish
type: Concept
member of: Food industry / Food science
preferred label: poisson séché @fr

syneresis
type: Concept
member of: Food industry / Food science
preferred label: synérèse @fr

gravimetric analysis
type: Concept
member of: Food industry / Food science
preferred label: gravimétrie @fr

surimi
type: Concept
member of: Food industry / Food science

flavoring crop
type: Concept
member of: Food industry / Food science
preferred label: plante condimentaire @fr

homopolysaccharide
type: Concept
member of: Food industry / Food science
preferred label: homopolyoside @fr

synergism
type: Concept
member of: Food industry / Food science
preferred label: synergie @fr

European directive
type: Concept
member of: Food industry / Food science
preferred label: directive européenne @fr

sugar apple
type: Concept
member of: Food industry / Food science
preferred label: pomme cannelle @fr

fruit meal
type: Concept
member of: Food industry / Food science
preferred label: farine de fruit @fr

fish meal
type: Concept
member of: Food industry / Food science
preferred label: farine de poisson @fr

plant protein
type: Concept
member of: Food industry / Food science
preferred label: protéine végétale @fr

barrel
type: Concept
member of: Food industry / Food science
preferred label: fût @fr

water sorption
type: Concept
member of: Food industry / Food science
preferred label: sorption de l'eau @fr

caramel
type: Concept
member of: Food industry / Food science

spiral tube heat exchanger
type: Concept
member of: Food industry / Food science
preferred label: échangeur spiralé @fr

aeration
type: Concept
member of: Food industry / Food science
preferred label: aération @fr

chicken meat
type: Concept
member of: Food industry / Food science
preferred label: viande de poulet @fr

mallow
type: Concept
member of: Food industry / Food science
preferred label: mauve @fr

cow
type: Concept
member of: Food industry / Food science
preferred label: vache @fr

French-fried potatoes
type: Concept
member of: Food industry / Food science
preferred label: pommes de terre frites @fr

instant product
type: Concept
member of: Food industry / Food science
preferred label: produit instantané @fr

bone meal
type: Concept
member of: Food industry / Food science
preferred label: farine d'os @fr

stretchability
type: Concept
member of: Food industry / Food science
preferred label: étirabilité @fr

Viable But Not Culturable(VBNC) state
type: Concept
member of: Food industry / Food science
preferred label: forme viable non cultivable @fr

dripping
type: Concept
member of: Food industry / Food science
preferred label: égouttage @fr

chicken
type: Concept
member of: Food industry / Food science
preferred label: poulet @fr

garfish
type: Concept
member of: Food industry / Food science
preferred label: orphie @fr

brine pickling
type: Concept
member of: Food industry / Food science
preferred label: saumurage @fr

band dryer
type: Concept
member of: Food industry / Food science
preferred label: séchoir à bande @fr

microwave oven
type: Concept
member of: Food industry / Food science
preferred label: four hyperfréquence @fr

waste recycling
type: Concept
member of: Food industry / Food science
preferred label: recyclage de déchet @fr

tannase
type: Concept
member of: Food industry / Food science

cold process
type: Concept
member of: Food industry / Food science
preferred label: à froid @fr

rapeseed oil
type: Concept
member of: Food industry / Food science
preferred label: huile de colza @fr

holoside
type: Concept
member of: Food industry / Food science

fruit juice
type: Concept
member of: Food industry / Food science
preferred label: jus de fruit @fr

coryneforms
type: Concept
member of: Food industry / Food science
preferred label: corynéforme @fr

proline
type: Concept
member of: Food industry / Food science

bitter taste
type: Concept
member of: Food industry / Food science
preferred label: saveur amère @fr

Danish pastry
type: Concept
member of: Food industry / Food science
preferred label: viennoiserie @fr

specific consumption
type: Concept
member of: Food industry / Food science
preferred label: consommation spécifique @fr

canthaxanthin
type: Concept
member of: Food industry / Food science
preferred label: canthaxanthine @fr

roll mill
type: Concept
member of: Food industry / Food science
preferred label: broyeur à rouleau @fr

refrigerated freighter
type: Concept
member of: Food industry / Food science
preferred label: cargo frigorifique @fr

whale oil
type: Concept
member of: Food industry / Food science
preferred label: huile de baleine @fr

carbamate
type: Concept
member of: Food industry / Food science

gentian
type: Concept
member of: Food industry / Food science
preferred label: gentiane @fr

acaricide
type: Concept
member of: Food industry / Food science

soybean milk
type: Concept
member of: Food industry / Food science
preferred label: lait de soja @fr

integrated production
type: Concept
member of: Food industry / Food science
preferred label: production intégrée @fr

hydroxystearic acid
type: Concept
member of: Food industry / Food science
preferred label: acide hydroxystéarique @fr

whey protein
type: Concept
member of: Food industry / Food science
preferred label: protéine de lactosérum @fr

marshmallow
type: Concept
member of: Food industry / Food science
preferred label: pâte de guimauve @fr

dietary recommendation
type: Concept
member of: Food industry / Food science
preferred label: recommandation alimentaire @fr

sea bream
type: Concept
member of: Food industry / Food science
preferred label: daurade @fr

sports drink
type: Concept
member of: Food industry / Food science
preferred label: boisson énergétique @fr

veterinary medicine
type: Concept
member of: Food industry / Food science
preferred label: médecine vétérinaire @fr

metabolism
type: Concept
member of: Food industry / Food science
preferred label: métabolisme @fr

cheese factory by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit de fromagerie @fr

sole fish
type: Concept
member of: Food industry / Food science
preferred label: sole comestible @fr

corn starch
type: Concept
member of: Food industry / Food science
preferred label: amidon de maïs @fr

food security
type: Concept
member of: Food industry / Food science
preferred label: sécurité alimentaire @fr

ovotransferrin
type: Concept
member of: Food industry / Food science
preferred label: ovotransferrine @fr

cephalin
type: Concept
member of: Food industry / Food science
preferred label: céphaline @fr

halibut
type: Concept
member of: Food industry / Food science
preferred label: flétan @fr

caffeine
type: Concept
member of: Food industry / Food science
preferred label: caféine @fr

vitamin
type: Concept
member of: Food industry / Food science
preferred label: vitamine @fr

egg product
type: Concept
member of: Food industry / Food science
preferred label: ovoproduit @fr

potato flake
type: Concept
member of: Food industry / Food science
preferred label: flocon de pomme de terre @fr

turmeric
type: Concept
member of: Food industry / Food science
preferred label: curcuma @fr

thixotropy
type: Concept
member of: Food industry / Food science
preferred label: thixotropie @fr

pasteurized milk
type: Concept
member of: Food industry / Food science
preferred label: lait pasteurisé @fr

artificial colorant
type: Concept
member of: Food industry / Food science
preferred label: colorant artificiel @fr

refined fat
type: Concept
member of: Food industry / Food science
preferred label: graisse raffinée @fr

fatty ester
type: Concept
member of: Food industry / Food science
preferred label: ester gras @fr

thaumatin
type: Concept
member of: Food industry / Food science
preferred label: thaumatine @fr

edible fungi
type: Concept
member of: Food industry / Food science
preferred label: champignon comestible @fr

rye bread
type: Concept
member of: Food industry / Food science
preferred label: pain de seigle @fr

soybean oil
type: Concept
member of: Food industry / Food science
preferred label: huile de soja @fr

potato product
type: Concept
member of: Food industry / Food science
preferred label: produit à base de pomme de terre @fr

Saint-Paulin cheese
type: Concept
member of: Food industry / Food science
preferred label: Saint-Paulin @fr

marzipan
type: Concept
member of: Food industry / Food science
preferred label: pâte d'amande @fr

lactoferrin
type: Concept
member of: Food industry / Food science
preferred label: lactoferrine @fr

citrus fruit
type: Concept
member of: Food industry / Food science
preferred label: agrume @fr

duck
type: Concept
member of: Food industry / Food science
preferred label: canard @fr

neutral sugar
type: Concept
member of: Food industry / Food science
preferred label: sucre neutre @fr

oil plant by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit d'huilerie @fr

fescue
type: Concept
member of: Food industry / Food science
preferred label: fétuque @fr

bagasse
type: Concept
member of: Food industry / Food science

supercritical fluid extraction
type: Concept
member of: Food industry / Food science
preferred label: extraction SFE @fr

packaging material
type: Concept
member of: Food industry / Food science
preferred label: matériau d'emballage @fr

vanaspati
type: Concept
member of: Food industry / Food science

on line device
type: Concept
member of: Food industry / Food science
preferred label: dispositif en ligne @fr

food poisoning
type: Concept
member of: Food industry / Food science
preferred label: intoxication alimentaire @fr

puffed rice
type: Concept
member of: Food industry / Food science
preferred label: riz soufflé @fr

tamarind
type: Concept
member of: Food industry / Food science
preferred label: tamarin @fr

food fragrance
type: Concept
member of: Food industry / Food science
preferred label: parfum alimentaire @fr

frozen product
type: Concept
member of: Food industry / Food science
preferred label: produit congelé @fr

resorcinol derivatives
type: Concept
member of: Food industry / Food science
preferred label: dérivé du résorcinol @fr

bakers yeast
type: Concept
member of: Food industry / Food science
preferred label: levure de boulangerie @fr

jellied milk
type: Concept
member of: Food industry / Food science
preferred label: lait gélifié @fr

grain alcohols
type: Concept
member of: Food industry / Food science
preferred label: eau-de-vie de grain @fr

aflatoxin B1
type: Concept
member of: Food industry / Food science
preferred label: aflatoxine B1 @fr

vacuum treatment
type: Concept
member of: Food industry / Food science
preferred label: traitement sous vide @fr

Manchego cheese
type: Concept
member of: Food industry / Food science
preferred label: manchego @fr

oilseed cake
type: Concept
member of: Food industry / Food science
preferred label: tourteau d'oléagineux @fr

malolactic fermentation
type: Concept
member of: Food industry / Food science
preferred label: fermentation malolactique @fr

Amadori rearrangement
type: Concept
member of: Food industry / Food science
preferred label: transposition d'Amadori @fr

harvesting
type: Concept
member of: Food industry / Food science
preferred label: récolte @fr

Tokay wine
type: Concept
member of: Food industry / Food science
preferred label: vin Tokay @fr

fortified wine
type: Concept
member of: Food industry / Food science
preferred label: vin fortifié @fr

plant production
type: Concept
member of: Food industry / Food science
preferred label: production végétale @fr

appetitivity
type: Concept
member of: Food industry / Food science
preferred label: appétence @fr

monounsaturated fatty acid
type: Concept
member of: Food industry / Food science
preferred label: acide gras monoinsaturé @fr

tuber
type: Concept
member of: Food industry / Food science
preferred label: tubercule @fr

fat globule
type: Concept
member of: Food industry / Food science
preferred label: globule lipidique @fr

food transition
type: Concept
member of: Food industry / Food science
preferred label: transition alimentaire @fr

paper packaging
type: Concept
member of: Food industry / Food science
preferred label: emballage cellulosique @fr

octanoic acid
type: Concept
member of: Food industry / Food science
preferred label: acide octanoïque @fr

Fontina cheese
type: Concept
member of: Food industry / Food science
preferred label: fontina @fr

arginine
type: Concept
member of: Food industry / Food science

Feta cheese
type: Concept
member of: Food industry / Food science
preferred label: feta @fr

control method
type: Concept
member of: Food industry / Food science
preferred label: méthode de contrôle @fr

shea nut
type: Concept
member of: Food industry / Food science
preferred label: noix de galam @fr

loquat
type: Concept
member of: Food industry / Food science
preferred label: bibace @fr

glycyrrhizic acid
type: Concept
member of: Food industry / Food science
preferred label: acide glycyrrhizique @fr

soiling
type: Concept
member of: Food industry / Food science
preferred label: salissure @fr

reaction specificity
type: Concept
member of: Food industry / Food science
preferred label: spécificité de réaction @fr

Ras cheese
type: Concept
member of: Food industry / Food science
preferred label: fromage Ras @fr

crude protein
type: Concept
member of: Food industry / Food science
preferred label: protéine brute @fr

tolerable level
type: Concept
member of: Food industry / Food science
preferred label: seuil de tolérance @fr

buffalo
type: Concept
member of: Food industry / Food science
preferred label: buffle @fr

illipe butter
type: Concept
member of: Food industry / Food science
preferred label: beurre d'illipé @fr

nutritional standard
type: Concept
member of: Food industry / Food science
preferred label: norme nutritionnelle @fr

edible fish
type: Concept
member of: Food industry / Food science
preferred label: poisson comestible @fr

coffee extract
type: Concept
member of: Food industry / Food science
preferred label: extrait de café @fr

scorpionfish
type: Concept
member of: Food industry / Food science
preferred label: rascasse @fr

edible coating
type: Concept
member of: Food industry / Food science
preferred label: enrobage comestible @fr

galactose
type: Concept
member of: Food industry / Food science

tomato concentrate
type: Concept
member of: Food industry / Food science
preferred label: concentré de tomate @fr

quality control
type: Concept
member of: Food industry / Food science
preferred label: contrôle de qualité @fr

plaice
type: Concept
member of: Food industry / Food science
preferred label: carrelet @fr

milling plant
type: Concept
member of: Food industry / Food science
preferred label: meunerie @fr

candelilla wax
type: Concept
member of: Food industry / Food science
preferred label: cire de candelilla @fr

amberica
type: Concept
member of: Food industry / Food science
preferred label: ambérique @fr

reusable packaging
type: Concept
member of: Food industry / Food science
preferred label: emballage réutilisable @fr

International Commission for Agricultural and Food Industries
type: Concept
member of: Food industry / Food science
preferred label: Commission Internationale des Industries Agricoles et Alimentaires(CIIA) @fr

kneader
type: Concept
member of: Food industry / Food science
preferred label: malaxeur @fr

serine
type: Concept
member of: Food industry / Food science
preferred label: sérine @fr

rice starch
type: Concept
member of: Food industry / Food science
preferred label: amidon de riz @fr

mucilage
type: Concept
member of: Food industry / Food science

upgrading
type: Concept
member of: Food industry / Food science
preferred label: valorisation @fr

water soluble compound
type: Concept
member of: Food industry / Food science
preferred label: composé hydrosoluble @fr

sucralose
type: Concept
member of: Food industry / Food science

sustainable diet
type: Concept
member of: Food industry / Food science
preferred label: alimentation durable @fr

rice milling
type: Concept
member of: Food industry / Food science
preferred label: usinage du riz @fr

dihydrochalcone
type: Concept
member of: Food industry / Food science

heat sterilization
type: Concept
member of: Food industry / Food science
preferred label: stérilisation thermique @fr

doughnut
type: Concept
member of: Food industry / Food science
preferred label: beignet @fr

unit dose package
type: Concept
member of: Food industry / Food science
preferred label: emballage unitaire @fr

Tilsit cheese
type: Concept
member of: Food industry / Food science
preferred label: tilsit @fr

mechanical handling
type: Concept
member of: Food industry / Food science
preferred label: manutention mécanique @fr

fodder
type: Concept
member of: Food industry / Food science
preferred label: fourrage @fr

sixth range product
type: Concept
member of: Food industry / Food science
preferred label: produit de sixième gamme @fr

meat emulsion
type: Concept
member of: Food industry / Food science
preferred label: chair à saucisse @fr

rice bran
type: Concept
member of: Food industry / Food science
preferred label: son de riz @fr

eco-friendly product
type: Concept
member of: Food industry / Food science
preferred label: produit écologique @fr

International Organisation of Vine and Wine
type: Concept
member of: Food industry / Food science
preferred label: Organisation Internationale de la Vigne et du Vin @fr

chocolate powder
type: Concept
member of: Food industry / Food science
preferred label: chocolat en poudre @fr

weighing instrument
type: Concept
member of: Food industry / Food science
preferred label: instrument de pesage @fr

feedlot
type: Concept
member of: Food industry / Food science

whipped cream
type: Concept
member of: Food industry / Food science
preferred label: crème fouettée @fr

licorice
type: Concept
member of: Food industry / Food science
preferred label: réglisse @fr

fodder legume
type: Concept
member of: Food industry / Food science
preferred label: légumineuse fourragère @fr

mate
type: Concept
member of: Food industry / Food science
preferred label: maté @fr

biotin
type: Concept
member of: Food industry / Food science
preferred label: biotine @fr

poppy
type: Concept
member of: Food industry / Food science
preferred label: pavot @fr

packaging
type: Concept
member of: Food industry / Food science
preferred label: emballage @fr

rhubarb
type: Concept
member of: Food industry / Food science
preferred label: rhubarbe @fr

Veneto wine
type: Concept
member of: Food industry / Food science
preferred label: vin de Vénétie @fr

cucumber
type: Concept
member of: Food industry / Food science
preferred label: concombre @fr

tryptamine
type: Concept
member of: Food industry / Food science

prune
type: Concept
member of: Food industry / Food science
preferred label: pruneau @fr

spirituous liquor
type: Concept
member of: Food industry / Food science
preferred label: spiritueux @fr

egg shell
type: Concept
member of: Food industry / Food science
preferred label: coquille d'œuf @fr

Common Agricultural Policy(CAP)
type: Concept
member of: Food industry / Food science
preferred label: Politique agricole commune(PAC) @fr

research institute
type: Concept
member of: Food industry / Food science
preferred label: institut de recherche @fr

hydrogenated oil
type: Concept
member of: Food industry / Food science
preferred label: huile hydrogénée @fr

socioeconomic environment
type: Concept
member of: Food industry / Food science
preferred label: environnement socioéconomique @fr

food substitute
type: Concept
member of: Food industry / Food science
preferred label: aliment de remplacement @fr

infusion
type: Concept
member of: Food industry / Food science

lablab bean
type: Concept
member of: Food industry / Food science
preferred label: dolique lablab @fr

feijoa
type: Concept
member of: Food industry / Food science

arrowroot
type: Concept
member of: Food industry / Food science
preferred label: arrow-root @fr

butylhydroquinone
type: Concept
member of: Food industry / Food science

seals
type: Concept
member of: Food industry / Food science
preferred label: phoque @fr

macaroni
type: Concept
member of: Food industry / Food science

Gorgonzola cheese
type: Concept
member of: Food industry / Food science
preferred label: gorgonzola @fr

hydrolysis
type: Concept
member of: Food industry / Food science
preferred label: hydrolyse @fr

acylglycerol
type: Concept
member of: Food industry / Food science
preferred label: acylglycérol @fr

enzymatic treatment
type: Concept
member of: Food industry / Food science
preferred label: traitement enzymatique @fr

thiamine
type: Concept
member of: Food industry / Food science

limonin
type: Concept
member of: Food industry / Food science
preferred label: limonine @fr

ultrafiltration
type: Concept
member of: Food industry / Food science

yield
type: Concept
member of: Food industry / Food science
preferred label: rendement @fr

T-2 mycotoxin
type: Concept
member of: Food industry / Food science
preferred label: toxine T2 @fr

raisin
type: Concept
member of: Food industry / Food science
preferred label: raisin sec @fr

genetically modified food
type: Concept
member of: Food industry / Food science
preferred label: aliment transgénique @fr

bacon
type: Concept
member of: Food industry / Food science

palm kernel
type: Concept
member of: Food industry / Food science
preferred label: palmiste @fr

distillate
type: Concept
member of: Food industry / Food science
preferred label: distillat @fr

minced steak
type: Concept
member of: Food industry / Food science
preferred label: steak haché @fr

pecan nut
type: Concept
member of: Food industry / Food science
preferred label: noix de pécan @fr

malnutrition
type: Concept
member of: Food industry / Food science

instantanization
type: Concept
member of: Food industry / Food science
preferred label: instantanéisation @fr

sour cherry
type: Concept
member of: Food industry / Food science
preferred label: cerise aigre @fr

coimmobilization
type: Concept
member of: Food industry / Food science
preferred label: coimmobilisation @fr

soybean
type: Concept
member of: Food industry / Food science
preferred label: soja @fr

marketing authorization
type: Concept
member of: Food industry / Food science
preferred label: autorisation de mise sur le marché @fr

centrifugal decanter
type: Concept
member of: Food industry / Food science
preferred label: décanteur centrifuge @fr

Abruzzo wine
type: Concept
member of: Food industry / Food science
preferred label: vin d'Abruzzes @fr

craft production
type: Concept
member of: Food industry / Food science
preferred label: production artisanale @fr

purslane
type: Concept
member of: Food industry / Food science
preferred label: pourpier @fr

sparkling wine
type: Concept
member of: Food industry / Food science
preferred label: vin mousseux @fr

bleaching
type: Concept
member of: Food industry / Food science
preferred label: blanchissement @fr

nephelometry
type: Concept
member of: Food industry / Food science
preferred label: néphélométrie @fr

compression refrigeration
type: Concept
member of: Food industry / Food science
preferred label: réfrigération par compression @fr

kale
type: Concept
member of: Food industry / Food science
preferred label: chou frisé @fr

blackberry
type: Concept
member of: Food industry / Food science
preferred label: mûre sauvage @fr

exudative meat
type: Concept
member of: Food industry / Food science
preferred label: viande exsudative @fr

evaporated milk
type: Concept
member of: Food industry / Food science
preferred label: lait concentré @fr

passion fruit
type: Concept
member of: Food industry / Food science
preferred label: grenadille @fr

champagnization
type: Concept
member of: Food industry / Food science
preferred label: champagnisation @fr

pectinesterase
type: Concept
member of: Food industry / Food science
preferred label: pectinestérase @fr

hemicellulose
type: Concept
member of: Food industry / Food science
preferred label: hémicellulose @fr

orange marmalade
type: Concept
member of: Food industry / Food science
preferred label: confiture d'orange @fr

mechanical shaking
type: Concept
member of: Food industry / Food science
preferred label: secouage mécanique @fr

autoxidation
type: Concept
member of: Food industry / Food science
preferred label: autooxydation @fr

Emmental cheese
type: Concept
member of: Food industry / Food science
preferred label: emmental @fr

shortening
type: Concept
member of: Food industry / Food science

orange juice
type: Concept
member of: Food industry / Food science
preferred label: jus d'orange @fr

food law
type: Concept
member of: Food industry / Food science
preferred label: législation alimentaire @fr

natural gum
type: Concept
member of: Food industry / Food science
preferred label: gomme naturelle @fr

nitrate
type: Concept
member of: Food industry / Food science

food topping
type: Concept
member of: Food industry / Food science
preferred label: glaçage @fr

citron
type: Concept
member of: Food industry / Food science
preferred label: cédrat @fr

mustard oil
type: Concept
member of: Food industry / Food science
preferred label: huile de moutarde @fr

mixture
type: Concept
member of: Food industry / Food science
preferred label: mélange @fr

nonenal
type: Concept
member of: Food industry / Food science
preferred label: nonénal @fr

flavonoids
type: Concept
member of: Food industry / Food science
preferred label: flavonoïde @fr

FAO
type: Concept
member of: Food industry / Food science

hake
type: Concept
member of: Food industry / Food science
preferred label: merlu @fr

apricot
type: Concept
member of: Food industry / Food science
preferred label: abricot @fr

rye
type: Concept
member of: Food industry / Food science
preferred label: seigle @fr

destoning
type: Concept
member of: Food industry / Food science
preferred label: dénoyautage @fr

kilning
type: Concept
member of: Food industry / Food science
preferred label: touraillage @fr

milk chocolate
type: Concept
member of: Food industry / Food science
preferred label: chocolat au lait @fr

apple
type: Concept
member of: Food industry / Food science
preferred label: pomme @fr

sauce mix
type: Concept
member of: Food industry / Food science
preferred label: sauce en poudre @fr

blue cheese
type: Concept
member of: Food industry / Food science
preferred label: fromage à pâte bleue @fr

distilling industry
type: Concept
member of: Food industry / Food science
preferred label: industrie de la distillerie @fr

horse radish
type: Concept
member of: Food industry / Food science
preferred label: raifort @fr

shikimic acid
type: Concept
member of: Food industry / Food science
preferred label: acide shikimique @fr

pigeon meat
type: Concept
member of: Food industry / Food science
preferred label: viande de pigeon @fr

flax
type: Concept
member of: Food industry / Food science
preferred label: lin @fr

clarifying
type: Concept
member of: Food industry / Food science
preferred label: clarification @fr

tannia
type: Concept
member of: Food industry / Food science
preferred label: chou caraïbe @fr

oleuropein
type: Concept
member of: Food industry / Food science
preferred label: oleuropéine @fr

flavor
type: Concept
member of: Food industry / Food science
preferred label: flaveur @fr

physicochemical parameter
type: Concept
member of: Food industry / Food science
preferred label: paramètre physicochimique @fr

chilli pepper
type: Concept
member of: Food industry / Food science
preferred label: piment @fr

saponification
type: Concept
member of: Food industry / Food science

inside temperature
type: Concept
member of: Food industry / Food science
preferred label: température intérieure @fr

potato starch
type: Concept
member of: Food industry / Food science
preferred label: amidon de pomme de terre @fr

bitter orange
type: Concept
member of: Food industry / Food science
preferred label: orange amère @fr

pike perch
type: Concept
member of: Food industry / Food science
preferred label: sandre @fr

ovomucoid
type: Concept
member of: Food industry / Food science
preferred label: ovomucoïde @fr

triacylglycerol
type: Concept
member of: Food industry / Food science
preferred label: triacylglycérol @fr

gelatinization
type: Concept
member of: Food industry / Food science
preferred label: gélatinisation @fr

smoking
type: Concept
member of: Food industry / Food science
preferred label: fumage @fr

flavoring agent
type: Concept
member of: Food industry / Food science
preferred label: aromatisant @fr

butter oil
type: Concept
member of: Food industry / Food science
preferred label: huile de beurre @fr

oils and fats industry
type: Concept
member of: Food industry / Food science
preferred label: industrie des corps gras @fr

geometrical isomer
type: Concept
member of: Food industry / Food science
preferred label: isomère géométrique @fr

myofibril
type: Concept
member of: Food industry / Food science
preferred label: myofibrille @fr

physical method
type: Concept
member of: Food industry / Food science
preferred label: méthode physique @fr

small fruits
type: Concept
member of: Food industry / Food science
preferred label: petit fruit @fr

electron scavenging
type: Concept
member of: Food industry / Food science
preferred label: interception d'électrons @fr

structured lipid
type: Concept
member of: Food industry / Food science
preferred label: lipide structuré @fr

beet sugar
type: Concept
member of: Food industry / Food science
preferred label: sucre de betterave @fr

Appellation d'origine contrôlée(AOC)
type: Concept
member of: Food industry / Food science

Citrus Red 2
type: Concept
member of: Food industry / Food science
preferred label: rouge citrus n° 2 @fr

flow viscosimeter
type: Concept
member of: Food industry / Food science
preferred label: viscosimètre à écoulement @fr

food factory
type: Concept
member of: Food industry / Food science
preferred label: usine alimentaire @fr

minimal processing
type: Concept
member of: Food industry / Food science
preferred label: traitement minimal @fr

high pressure generator
type: Concept
member of: Food industry / Food science
preferred label: générateur haute pression @fr

liposoluble compound
type: Concept
member of: Food industry / Food science
preferred label: composé liposoluble @fr

glass packaging
type: Concept
member of: Food industry / Food science
preferred label: emballage en verre @fr

Programme National de l'Alimentation et de la Nutrition
type: Concept
member of: Food industry / Food science
preferred label: Programme national de l'alimentation et de la nutrition @fr

vegetable product
type: Concept
member of: Food industry / Food science
preferred label: produit à base de légume @fr

glutamine
type: Concept
member of: Food industry / Food science

sorbitan laurate
type: Concept
member of: Food industry / Food science
preferred label: laurate de sorbitane @fr

unit operation
type: Concept
member of: Food industry / Food science
preferred label: opération unitaire @fr

osmotic pressure
type: Concept
member of: Food industry / Food science
preferred label: pression osmotique @fr

pneumatic dryer
type: Concept
member of: Food industry / Food science
preferred label: séchoir pneumatique @fr

wet grinding
type: Concept
member of: Food industry / Food science
preferred label: broyage humide @fr

traceability
type: Concept
member of: Food industry / Food science
preferred label: traçabilité @fr

mung bean
type: Concept
member of: Food industry / Food science
preferred label: haricot mungo @fr

hare
type: Concept
member of: Food industry / Food science
preferred label: lièvre @fr

wrapping
type: Concept
member of: Food industry / Food science
preferred label: enveloppage @fr

oilseed
type: Concept
member of: Food industry / Food science
preferred label: graine oléagineuse @fr

harmlessness
type: Concept
member of: Food industry / Food science
preferred label: innocuité @fr

shear thickening
type: Concept
member of: Food industry / Food science
preferred label: rhéoépaississant @fr

amperage
type: Concept
member of: Food industry / Food science
preferred label: intensité électrique @fr

fruit brandy
type: Concept
member of: Food industry / Food science
preferred label: eau-de-vie de fruit @fr

immunoaffinity chromatography
type: Concept
member of: Food industry / Food science
preferred label: chromatographie d'immunoaffinité @fr

Loire wine
type: Concept
member of: Food industry / Food science
preferred label: vin de Loire @fr

soluble sugar
type: Concept
member of: Food industry / Food science
preferred label: sucre soluble @fr

ambient atmosphere
type: Concept
member of: Food industry / Food science
preferred label: atmosphère ambiante @fr

black currant
type: Concept
member of: Food industry / Food science
preferred label: cassis @fr

diacylglycerol
type: Concept
member of: Food industry / Food science
preferred label: diacylglycérol @fr

ass milk
type: Concept
member of: Food industry / Food science
preferred label: lait d'ânesse @fr

cocoa husk
type: Concept
member of: Food industry / Food science
preferred label: coque de cacao @fr

brewery
type: Concept
member of: Food industry / Food science
preferred label: brasserie @fr

hesperidin
type: Concept
member of: Food industry / Food science
preferred label: hespéridine @fr

surface cleanliness
type: Concept
member of: Food industry / Food science
preferred label: propreté des surfaces @fr

food sovereignty
type: Concept
member of: Food industry / Food science
preferred label: souveraineté alimentaire @fr

chard
type: Concept
member of: Food industry / Food science
preferred label: bette @fr

Roquefort cheese
type: Concept
member of: Food industry / Food science
preferred label: roquefort @fr

silage
type: Concept
member of: Food industry / Food science
preferred label: ensilage @fr

industrial cleaning
type: Concept
member of: Food industry / Food science
preferred label: nettoyage industriel @fr

phloxine
type: Concept
member of: Food industry / Food science

rancidity
type: Concept
member of: Food industry / Food science
preferred label: rancissement @fr

cowpea
type: Concept
member of: Food industry / Food science
preferred label: dolique de Chine @fr

thermotolerance
type: Concept
member of: Food industry / Food science
preferred label: thermotolérance @fr

high pressure air conditioning
type: Concept
member of: Food industry / Food science
preferred label: conditionnement à haute pression @fr

secalin
type: Concept
member of: Food industry / Food science
preferred label: sécaline @fr

thermophily
type: Concept
member of: Food industry / Food science
preferred label: thermophilie @fr

tea
type: Concept
member of: Food industry / Food science
preferred label: thé @fr

scraped surface heat exchanger
type: Concept
member of: Food industry / Food science
preferred label: échangeur raclant @fr

celery
type: Concept
member of: Food industry / Food science
preferred label: céleri @fr

proximate analysis
type: Concept
member of: Food industry / Food science
preferred label: analyse immédiate @fr

hydrolysate
type: Concept
member of: Food industry / Food science
preferred label: hydrolysat @fr

malt substitute
type: Concept
member of: Food industry / Food science
preferred label: succédané de malt @fr

paperboard
type: Concept
member of: Food industry / Food science
preferred label: carton @fr

glucose-fructose syrup
type: Concept
member of: Food industry / Food science
preferred label: sirop de glucose-fructose @fr

glyoxal
type: Concept
member of: Food industry / Food science

gymnemic acid
type: Concept
member of: Food industry / Food science
preferred label: acide gymnémique @fr

milk
type: Concept
member of: Food industry / Food science
preferred label: lait @fr

white winemaking
type: Concept
member of: Food industry / Food science
preferred label: vinification en blanc @fr

tuber plant
type: Concept
member of: Food industry / Food science
preferred label: plante à tubercule @fr

maslin bread
type: Concept
member of: Food industry / Food science
preferred label: pain de méteil @fr

sinapine
type: Concept
member of: Food industry / Food science

natural compound
type: Concept
member of: Food industry / Food science
preferred label: composé naturel @fr

degreening
type: Concept
member of: Food industry / Food science
preferred label: déverdissage @fr

fusariotoxin
type: Concept
member of: Food industry / Food science
preferred label: fusariotoxine @fr

foaming power
type: Concept
member of: Food industry / Food science
preferred label: pouvoir moussant @fr

homogenate
type: Concept
member of: Food industry / Food science
preferred label: homogénéisat @fr

methidathion
type: Concept
member of: Food industry / Food science

Burgundy wine
type: Concept
member of: Food industry / Food science
preferred label: vin de Bourgogne @fr

cods
type: Concept
member of: Food industry / Food science
preferred label: morue @fr

garlic
type: Concept
member of: Food industry / Food science
preferred label: ail @fr

vin jaune
type: Concept
member of: Food industry / Food science

deodorizing
type: Concept
member of: Food industry / Food science
preferred label: désodorisation @fr

packing line
type: Concept
member of: Food industry / Food science
preferred label: ligne de conditionnement @fr

rubratoxin
type: Concept
member of: Food industry / Food science
preferred label: rubratoxine @fr

processed food
type: Concept
member of: Food industry / Food science
preferred label: aliment transformé @fr

maize germ
type: Concept
member of: Food industry / Food science
preferred label: germe de maïs @fr

meat animal
type: Concept
member of: Food industry / Food science
preferred label: animal à viande @fr

dairy cattle
type: Concept
member of: Food industry / Food science
preferred label: bovin laitier @fr

thermal resistance
type: Concept
member of: Food industry / Food science
preferred label: résistance thermique @fr

colorimeter
type: Concept
member of: Food industry / Food science
preferred label: colorimètre @fr

rye flour
type: Concept
member of: Food industry / Food science
preferred label: farine de seigle @fr

colloid properties
type: Concept
member of: Food industry / Food science
preferred label: propriété colloïdale @fr

butyric fermentation
type: Concept
member of: Food industry / Food science
preferred label: fermentation butyrique @fr

soft wheat
type: Concept
member of: Food industry / Food science
preferred label: blé tendre @fr

salt effect
type: Concept
member of: Food industry / Food science
preferred label: effet du sel @fr

goat meat
type: Concept
member of: Food industry / Food science
preferred label: viande de chèvre @fr

hygrothermal treatment
type: Concept
member of: Food industry / Food science
preferred label: traitement hygrothermique @fr

World Trade Organization
type: Concept
member of: Food industry / Food science
preferred label: Organisation mondiale du commerce @fr

chlorinated water
type: Concept
member of: Food industry / Food science
preferred label: eau chlorée @fr

mycotoxin
type: Concept
member of: Food industry / Food science
preferred label: mycotoxine @fr

agricultural product
type: Concept
member of: Food industry / Food science
preferred label: produit agricole @fr

lamb meat
type: Concept
member of: Food industry / Food science
preferred label: viande d'agneau @fr

measuring instrument
type: Concept
member of: Food industry / Food science
preferred label: appareil de mesure @fr

pressure sensitive label
type: Concept
member of: Food industry / Food science
preferred label: étiquette autocollante @fr

shallot
type: Concept
member of: Food industry / Food science
preferred label: échalote @fr

amylograph
type: Concept
member of: Food industry / Food science
preferred label: amylographe @fr

infrared irradiation
type: Concept
member of: Food industry / Food science
preferred label: irradiation IR @fr

fractionated precipitation
type: Concept
member of: Food industry / Food science
preferred label: précipitation fractionnée @fr

freeze concentration
type: Concept
member of: Food industry / Food science
preferred label: cryoconcentration @fr

steak
type: Concept
member of: Food industry / Food science

feed
type: Concept
member of: Food industry / Food science
preferred label: aliment pour animal @fr

food intolerance
type: Concept
member of: Food industry / Food science
preferred label: intolérance alimentaire @fr

dairy animal
type: Concept
member of: Food industry / Food science
preferred label: animal laitier @fr

snail
type: Concept
member of: Food industry / Food science
preferred label: escargot @fr

flavonol
type: Concept
member of: Food industry / Food science

fermentation starter
type: Concept
member of: Food industry / Food science
preferred label: levain naturel @fr

insecticide
type: Concept
member of: Food industry / Food science

savory
type: Concept
member of: Food industry / Food science
preferred label: sarriette @fr

steam curing
type: Concept
member of: Food industry / Food science
preferred label: étuvage @fr

natural product
type: Concept
member of: Food industry / Food science
preferred label: produit naturel @fr

diphenylamine
type: Concept
member of: Food industry / Food science
preferred label: diphénylamine @fr

fermentation
type: Concept
member of: Food industry / Food science

conductometry
type: Concept
member of: Food industry / Food science
preferred label: conductimétrie @fr

extractive distillation
type: Concept
member of: Food industry / Food science
preferred label: distillation extractive @fr

coaxial cone
type: Concept
member of: Food industry / Food science
preferred label: cône coaxial @fr

controlled atmosphere storage
type: Concept
member of: Food industry / Food science
preferred label: entreposage en atmosphère contrôlée @fr

acceptable daily intake
type: Concept
member of: Food industry / Food science
preferred label: dose journalière admissible @fr

vacuum extraction
type: Concept
member of: Food industry / Food science
preferred label: extraction sous vide @fr

quality management
type: Concept
member of: Food industry / Food science
preferred label: gestion de la qualité @fr

rotary dryer
type: Concept
member of: Food industry / Food science
preferred label: séchoir rotatif @fr

fusel oil
type: Concept
member of: Food industry / Food science
preferred label: huile de fusel @fr

kieselguhr
type: Concept
member of: Food industry / Food science

sugar cane
type: Concept
member of: Food industry / Food science
preferred label: canne à sucre @fr

sugar juice
type: Concept
member of: Food industry / Food science
preferred label: jus de sucrerie @fr

sheatfish
type: Concept
member of: Food industry / Food science
preferred label: silure @fr

nutrition education
type: Concept
member of: Food industry / Food science
preferred label: éducation nutritionnelle @fr

conditioning equipment
type: Concept
member of: Food industry / Food science
preferred label: équipement de conditionnement @fr

wild boar
type: Concept
member of: Food industry / Food science
preferred label: sanglier @fr

buffalo meat
type: Concept
member of: Food industry / Food science
preferred label: viande de buffle @fr

green cabbage
type: Concept
member of: Food industry / Food science
preferred label: chou vert @fr

air drying
type: Concept
member of: Food industry / Food science
preferred label: séchage par air @fr

acidification
type: Concept
member of: Food industry / Food science

spongiform encephalopathy
type: Concept
member of: Food industry / Food science
preferred label: encéphalopathie spongiforme @fr

liquid sugar
type: Concept
member of: Food industry / Food science
preferred label: sucre liquide @fr

banana
type: Concept
member of: Food industry / Food science
preferred label: banane @fr

millet
type: Concept
member of: Food industry / Food science

pip
type: Concept
member of: Food industry / Food science
preferred label: pépin @fr

multiresidue analysis
type: Concept
member of: Food industry / Food science
preferred label: analyse multirésidus @fr

tempeh
type: Concept
member of: Food industry / Food science

peanut
type: Concept
member of: Food industry / Food science
preferred label: cacahuète @fr

walnut oil
type: Concept
member of: Food industry / Food science
preferred label: huile de noix @fr

malting plant
type: Concept
member of: Food industry / Food science
preferred label: malterie @fr

organic pigment
type: Concept
member of: Food industry / Food science
preferred label: pigment organique @fr

rennet substitute
type: Concept
member of: Food industry / Food science
preferred label: succédané de présure @fr

deterioration
type: Concept
member of: Food industry / Food science
preferred label: détérioration @fr

veal
type: Concept
member of: Food industry / Food science
preferred label: viande de veau @fr

marination
type: Concept
member of: Food industry / Food science
preferred label: marinage @fr

fifth range product
type: Concept
member of: Food industry / Food science
preferred label: produit de cinquième gamme @fr

fish oil
type: Concept
member of: Food industry / Food science
preferred label: huile de poisson @fr

biogenic amine
type: Concept
member of: Food industry / Food science
preferred label: amine biogène @fr

aromatic extract
type: Concept
member of: Food industry / Food science
preferred label: extrait aromatique @fr

clotting time
type: Concept
member of: Food industry / Food science
preferred label: temps de coagulation @fr

gum arabic
type: Concept
member of: Food industry / Food science
preferred label: gomme arabique @fr

soup
type: Concept
member of: Food industry / Food science
preferred label: potage @fr

baking quality
type: Concept
member of: Food industry / Food science
preferred label: aptitude boulangère @fr

frying oil
type: Concept
member of: Food industry / Food science
preferred label: huile de friture @fr

glycoside
type: Concept
member of: Food industry / Food science
preferred label: hétéroside @fr

fat bloom
type: Concept
member of: Food industry / Food science
preferred label: efflorescence grasse @fr

Touraine wine
type: Concept
member of: Food industry / Food science
preferred label: vin de Touraine @fr

crudités
type: Concept
member of: Food industry / Food science

candy mass
type: Concept
member of: Food industry / Food science
preferred label: masse de confiserie @fr

sieving
type: Concept
member of: Food industry / Food science
preferred label: tamisage @fr

production
type: Concept
member of: Food industry / Food science

cholecalciferol
type: Concept
member of: Food industry / Food science
preferred label: cholécalciférol @fr

bullock's heart
type: Concept
member of: Food industry / Food science
preferred label: annone cœur de bœuf @fr

food production
type: Concept
member of: Food industry / Food science
preferred label: production alimentaire @fr

cereal flake
type: Concept
member of: Food industry / Food science
preferred label: flocon de céréale @fr

production statistics
type: Concept
member of: Food industry / Food science
preferred label: statistiques de production @fr

potato flour
type: Concept
member of: Food industry / Food science
preferred label: farine de pomme de terre @fr

technological properties
type: Concept
member of: Food industry / Food science
preferred label: propriété technologique @fr

meat plant
type: Concept
member of: Food industry / Food science
preferred label: charcuterie @fr

food consumption
type: Concept
member of: Food industry / Food science
preferred label: consommation alimentaire @fr

fleshing
type: Concept
member of: Food industry / Food science
preferred label: écharnage @fr

milking
type: Concept
member of: Food industry / Food science
preferred label: traite @fr

double low rapeseed
type: Concept
member of: Food industry / Food science
preferred label: colza double zéro @fr

quality mark
type: Concept
member of: Food industry / Food science
preferred label: label @fr

pretzel
type: Concept
member of: Food industry / Food science
preferred label: bretzel @fr

body condition score
type: Concept
member of: Food industry / Food science
preferred label: état d'engraissement @fr

myosin
type: Concept
member of: Food industry / Food science
preferred label: myosine @fr

roquefortine
type: Concept
member of: Food industry / Food science

saithe
type: Concept
member of: Food industry / Food science
preferred label: lieu noir @fr

poligeenan
type: Concept
member of: Food industry / Food science
preferred label: polighénane @fr

ravioli
type: Concept
member of: Food industry / Food science

tractable film
type: Concept
member of: Food industry / Food science
preferred label: film étirable @fr

separation process
type: Concept
member of: Food industry / Food science
preferred label: procédé de séparation @fr

immobilized cell
type: Concept
member of: Food industry / Food science
preferred label: cellule immobilisée @fr

vacuum packaging
type: Concept
member of: Food industry / Food science
preferred label: emballage sous vide @fr

microbiological method
type: Concept
member of: Food industry / Food science
preferred label: méthode microbiologique @fr

glucuronic acid
type: Concept
member of: Food industry / Food science
preferred label: acide glucuronique @fr

cold chain
type: Concept
member of: Food industry / Food science
preferred label: chaîne du froid @fr

caffeic acid
type: Concept
member of: Food industry / Food science
preferred label: acide caféique @fr

cellulose film
type: Concept
member of: Food industry / Food science
preferred label: film cellulosique @fr

fenugreek
type: Concept
member of: Food industry / Food science
preferred label: trigonelle @fr

spectrophotometry
type: Concept
member of: Food industry / Food science
preferred label: spectrophotométrie @fr

filth
type: Concept
member of: Food industry / Food science
preferred label: souillure @fr

storage
type: Concept
member of: Food industry / Food science
preferred label: stockage @fr

theobromine
type: Concept
member of: Food industry / Food science
preferred label: théobromine @fr

evening primrose oil
type: Concept
member of: Food industry / Food science
preferred label: huile d'onagre @fr

alcoholic fermentation
type: Concept
member of: Food industry / Food science
preferred label: fermentation alcoolique @fr

lauric acid
type: Concept
member of: Food industry / Food science
preferred label: acide laurique @fr

growing phase
type: Concept
member of: Food industry / Food science
preferred label: phase de croissance @fr

whey
type: Concept
member of: Food industry / Food science
preferred label: lactosérum @fr

decanal
type: Concept
member of: Food industry / Food science
preferred label: décanal @fr

avenasterol
type: Concept
member of: Food industry / Food science
preferred label: avénastérol @fr

sweetener
type: Concept
member of: Food industry / Food science
preferred label: édulcorant @fr

coumaric acid
type: Concept
member of: Food industry / Food science
preferred label: acide coumarique @fr

maltose
type: Concept
member of: Food industry / Food science

humulone
type: Concept
member of: Food industry / Food science

PCB
type: Concept
member of: Food industry / Food science

local production
type: Concept
member of: Food industry / Food science
preferred label: production locale @fr

fine sieving
type: Concept
member of: Food industry / Food science
preferred label: tamisage fin @fr

fluid form
type: Concept
member of: Food industry / Food science
preferred label: forme fluide @fr

Pont-l'Evêque cheese
type: Concept
member of: Food industry / Food science
preferred label: Pont-l'Évêque @fr

food irradiation
type: Concept
member of: Food industry / Food science
preferred label: irradiation des aliments @fr

fat product
type: Concept
member of: Food industry / Food science
preferred label: corps gras élaboré @fr

pectic acid
type: Concept
member of: Food industry / Food science
preferred label: acide pectique @fr

color
type: Concept
member of: Food industry / Food science
preferred label: couleur @fr

high content
type: Concept
member of: Food industry / Food science
preferred label: haute teneur @fr

sustainable production
type: Concept
member of: Food industry / Food science
preferred label: production durable @fr

olive oil
type: Concept
member of: Food industry / Food science
preferred label: huile d'olive @fr

savoy cabbage
type: Concept
member of: Food industry / Food science
preferred label: chou frisé de Milan @fr

pheophytin
type: Concept
member of: Food industry / Food science
preferred label: phéophytine @fr

non-alcoholic beer
type: Concept
member of: Food industry / Food science
preferred label: bière non alcoolisée @fr

sauce
type: Concept
member of: Food industry / Food science

operating process
type: Concept
member of: Food industry / Food science
preferred label: procédé @fr

high protein oil crop
type: Concept
member of: Food industry / Food science
preferred label: plante oléoprotéagineuse @fr

pet food
type: Concept
member of: Food industry / Food science
preferred label: aliment pour animaux de compagnie @fr

manual operation
type: Concept
member of: Food industry / Food science
preferred label: opération manuelle @fr

fish sauce
type: Concept
member of: Food industry / Food science
preferred label: sauce de poisson @fr

Beaujolais wine
type: Concept
member of: Food industry / Food science
preferred label: vin du Beaujolais @fr

oleic acid
type: Concept
member of: Food industry / Food science
preferred label: acide oléique @fr

sunflower seed
type: Concept
member of: Food industry / Food science
preferred label: graine de tournesol @fr

reusable container
type: Concept
member of: Food industry / Food science
preferred label: récipient réutilisable @fr

cocoa bean
type: Concept
member of: Food industry / Food science
preferred label: fève de cacao @fr

meat extract
type: Concept
member of: Food industry / Food science
preferred label: extrait de viande @fr

Tuscany wine
type: Concept
member of: Food industry / Food science
preferred label: vin de Toscane @fr

sweet almond
type: Concept
member of: Food industry / Food science
preferred label: amande douce @fr

cream substitute
type: Concept
member of: Food industry / Food science
preferred label: succédané de crème @fr

wine by-product
type: Concept
member of: Food industry / Food science
preferred label: sous-produit de vinification @fr

Piedmont wine
type: Concept
member of: Food industry / Food science
preferred label: vin du Piémont @fr

food contact
type: Concept
member of: Food industry / Food science
preferred label: contact alimentaire @fr

foreign trade
type: Concept
member of: Food industry / Food science
preferred label: commerce extérieur @fr

rabbit meat
type: Concept
member of: Food industry / Food science
preferred label: viande de lapin @fr

cooling treatment
type: Concept
member of: Food industry / Food science
preferred label: traitement par le froid @fr

Sardinian wine
type: Concept
member of: Food industry / Food science
preferred label: vin de Sardaigne @fr

hypoxanthine
type: Concept
member of: Food industry / Food science

koji
type: Concept
member of: Food industry / Food science

ferbam
type: Concept
member of: Food industry / Food science
preferred label: ferbame @fr

warehousing
type: Concept
member of: Food industry / Food science
preferred label: entreposage @fr

lemon grass
type: Concept
member of: Food industry / Food science
preferred label: citronnelle @fr

dye plant
type: Concept
member of: Food industry / Food science
preferred label: plante tinctoriale @fr

plant pest and disease control
type: Concept
member of: Food industry / Food science
preferred label: lutte phytosanitaire @fr

tomatine
type: Concept
member of: Food industry / Food science

membrane filtration
type: Concept
member of: Food industry / Food science
preferred label: filtration sur membrane @fr

glyoxylic acid
type: Concept
member of: Food industry / Food science
preferred label: acide glyoxylique @fr

wheat bread
type: Concept
member of: Food industry / Food science
preferred label: pain de blé @fr

descriptor
type: Concept
member of: Food industry / Food science
preferred label: descripteur @fr

preservative
type: Concept
member of: Food industry / Food science
preferred label: conservateur @fr

proteolysis
type: Concept
member of: Food industry / Food science
preferred label: protéolyse @fr

trans stereoisomer
type: Concept
member of: Food industry / Food science
preferred label: stéréoisomère trans @fr

dry sausage
type: Concept
member of: Food industry / Food science
preferred label: saucisson @fr

peeling
type: Concept
member of: Food industry / Food science
preferred label: épluchage @fr

human feeding
type: Concept
member of: Food industry / Food science
preferred label: alimentation humaine @fr

lecithin
type: Concept
member of: Food industry / Food science
preferred label: lécithine @fr

lysinoalanine
type: Concept
member of: Food industry / Food science

Chinese cabbage
type: Concept
member of: Food industry / Food science
preferred label: chou chinois @fr

mettwurst
type: Concept
member of: Food industry / Food science

desugaring
type: Concept
member of: Food industry / Food science
preferred label: désucrage @fr

tap water
type: Concept
member of: Food industry / Food science
preferred label: eau du robinet @fr

pathogens
type: Concept
member of: Food industry / Food science
preferred label: pathogène @fr

Vacherin cheese
type: Concept
member of: Food industry / Food science
preferred label: vacherin @fr

aspartame
type: Concept
member of: Food industry / Food science

sweet taste
type: Concept
member of: Food industry / Food science
preferred label: saveur sucrée @fr

churning
type: Concept
member of: Food industry / Food science
preferred label: barattage @fr

pentanal
type: Concept
member of: Food industry / Food science

identification
type: Concept
member of: Food industry / Food science

anchovy
type: Concept
member of: Food industry / Food science
preferred label: anchois @fr

edible plant
type: Concept
member of: Food industry / Food science
preferred label: plante comestible @fr

corn
type: Concept
member of: Food industry / Food science
preferred label: maïs @fr

cuttlefish
type: Concept
member of: Food industry / Food science
preferred label: seiche @fr

barley flour
type: Concept
member of: Food industry / Food science
preferred label: farine d'orge @fr

potato
type: Concept
member of: Food industry / Food science
preferred label: pomme de terre @fr

Mozzarella cheese
type: Concept
member of: Food industry / Food science
preferred label: mozzarella @fr

gossypol
type: Concept
member of: Food industry / Food science

retrogradation
type: Concept
member of: Food industry / Food science
preferred label: rétrogradation @fr

bixin
type: Concept
member of: Food industry / Food science
preferred label: bixine @fr

daily reference intake
type: Concept
member of: Food industry / Food science
preferred label: apport journalier recommandé @fr

arsenic
type: Concept
member of: Food industry / Food science

dietary exposure
type: Concept
member of: Food industry / Food science
preferred label: exposition alimentaire @fr

vegetable juice
type: Concept
member of: Food industry / Food science
preferred label: jus de légume @fr

chalcone
type: Concept
member of: Food industry / Food science

convection dryer
type: Concept
member of: Food industry / Food science
preferred label: séchoir à convection @fr

hive product
type: Concept
member of: Food industry / Food science
preferred label: produit de la ruche @fr

game meat
type: Concept
member of: Food industry / Food science
preferred label: viande de gibier @fr

cereal semolina
type: Concept
member of: Food industry / Food science
preferred label: semoule de céréale @fr

fruit wine
type: Concept
member of: Food industry / Food science
preferred label: vin de fruit @fr

pinene
type: Concept
member of: Food industry / Food science
preferred label: pinène @fr

food engineering
type: Concept
member of: Food industry / Food science
preferred label: génie industriel alimentaire @fr

thujone
type: Concept
member of: Food industry / Food science
preferred label: thuyone @fr

extruded product
type: Concept
member of: Food industry / Food science
preferred label: produit extrudé @fr

staling
type: Concept
member of: Food industry / Food science
preferred label: rassissement @fr

cane sugar
type: Concept
member of: Food industry / Food science
preferred label: sucre de canne @fr

nutritive value
type: Concept
member of: Food industry / Food science
preferred label: valeur nutritive @fr

phosvitin
type: Concept
member of: Food industry / Food science
preferred label: phosvitine @fr

stearic acid
type: Concept
member of: Food industry / Food science
preferred label: acide stéarique @fr

Ricotta cheese
type: Concept
member of: Food industry / Food science
preferred label: ricotta @fr

galacturonic acid
type: Concept
member of: Food industry / Food science
preferred label: acide galacturonique @fr

renewable resource
type: Concept
member of: Food industry / Food science
preferred label: ressource renouvelable @fr

lime blossom
type: Concept
member of: Food industry / Food science
preferred label: tilleul @fr

polyunsaturated fatty acid
type: Concept
member of: Food industry / Food science
preferred label: acide gras polyinsaturé @fr

allicin
type: Concept
member of: Food industry / Food science
preferred label: allicine @fr

chlordecone
type: Concept
member of: Food industry / Food science
preferred label: chlordécone @fr

squalene
type: Concept
member of: Food industry / Food science
preferred label: squalène @fr

grits
type: Concept
member of: Food industry / Food science
preferred label: gruau @fr

prickly pear
type: Concept
member of: Food industry / Food science
preferred label: figue de Barbarie @fr

flame photometer
type: Concept
member of: Food industry / Food science
preferred label: photomètre de flamme @fr

distillery
type: Concept
member of: Food industry / Food science
preferred label: distillerie @fr

lactic fermentation
type: Concept
member of: Food industry / Food science
preferred label: fermentation lactique @fr

scalded sausage
type: Concept
member of: Food industry / Food science
preferred label: saucisse à pocher @fr

betanin
type: Concept
member of: Food industry / Food science
preferred label: bétanine @fr

resveratrol
type: Concept
member of: Food industry / Food science
preferred label: resvératrol @fr

bioavailability
type: Concept
member of: Food industry / Food science
preferred label: biodisponibilité @fr

natural
type: Concept
member of: Food industry / Food science
preferred label: naturel @fr

pig
type: Concept
member of: Food industry / Food science
preferred label: porc @fr

stigmasterol
type: Concept
member of: Food industry / Food science
preferred label: stigmastérol @fr

cheese
type: Concept
member of: Food industry / Food science
preferred label: fromage @fr

peremption
type: Concept
member of: Food industry / Food science
preferred label: péremption @fr

packing case
type: Concept
member of: Food industry / Food science
preferred label: caisse @fr

naranjillo
type: Concept
member of: Food industry / Food science
preferred label: narangille @fr

limes
type: Concept
member of: Food industry / Food science
preferred label: citron vert @fr

gooseberry
type: Concept
member of: Food industry / Food science
preferred label: groseille à maquereau @fr

cheese curd
type: Concept
member of: Food industry / Food science
preferred label: caillebotte @fr

brine
type: Concept
member of: Food industry / Food science
preferred label: saumure @fr

heat
type: Concept
member of: Food industry / Food science
preferred label: chaleur @fr

sensorial perception
type: Concept
member of: Food industry / Food science
preferred label: perception sensorielle @fr

sugar crop
type: Concept
member of: Food industry / Food science
preferred label: plante sucrière @fr

reconstituted milk
type: Concept
member of: Food industry / Food science
preferred label: lait reconstitué @fr

water saving
type: Concept
member of: Food industry / Food science
preferred label: économie d'eau @fr

biodegradability
type: Concept
member of: Food industry / Food science
preferred label: biodégradabilité @fr

haddock
type: Concept
member of: Food industry / Food science
preferred label: aiglefin @fr

fungicide
type: Concept
member of: Food industry / Food science
preferred label: fongicide @fr

fish bone
type: Concept
member of: Food industry / Food science
preferred label: arête de poisson @fr

brains
type: Concept
member of: Food industry / Food science
preferred label: cervelle @fr

iodine number
type: Concept
member of: Food industry / Food science
preferred label: indice d'iode @fr