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Bioprocess
Brown stain
Chocolate-brown stain
Coffee-brown stain
E469
Enzymatic browning
Enzymatic development
Enzymatic engineering
Enzymatic manufacturing
Enzymatic processing
Enzymatically hydrolysed carboxymethylcellulose
Fermentation process
Fungous brown-stain
Fungus brown-stain
NEB
Non-enzymatic browning
Processing of enzymes

Traduction de «non-enzymatic browning » (Anglais → Français) :

TERMINOLOGIE
voir aussi les traductions en contexte ci-dessous
non-enzymatic browning | NEB [Abbr.]

brunissage non enzymatique




enzymatic manufacturing | processing of enzymes | enzymatic development | enzymatic processing

transformation enzymatique


brown stain | chocolate-brown stain | coffee-brown stain | fungous brown-stain | fungus brown-stain

coloration brune fongique


E469 | enzymatically hydrolysed carboxymethylcellulose | sodium carboxymethyl cellulose, enzymatically hydrolysed

carboxyméthylcellulose de sodium hydrolysée de manière enzymatique | carboxyméthylcellulose hydrolysée de manière enzymatique | E469


bioprocess [ enzymatic engineering | fermentation process ]

bioprocédé [ biosynthèse | génie enzymatique | procédé par fermentation ]


A form of non-Langerhans cell histiocytosis with characteristics of cutaneous presentation of solitary or disseminated yellow to orange-brown papular or papulonodular, noncoalescent, asymptomatic skin lesions located predominantly on the head, neck,

xanthome papuleux


A rare benign non-Langerhans cell histiocytosis characterized by childhood or adolescence onset of multiple, small, asymptomatic, slowly progressing, skin-colored to red-brown papules with predilection for the face, dorsal hands, forearms and legs, w

histiocytose progressive mucineuse héréditaire
TRADUCTIONS EN CONTEXTE
The main advantage of SO2 is the combination of anti-oxidative activity with its ability to inhibit the "enzymatic browning" of food products, for instance fresh cut apples.

Le principal avantage du dioxyde de soufre est sa propriété antioxydante, combinée à sa capacité d’inhiber le «brunissage enzymatique» de denrées alimentaires telles que des pommes fraîchement coupées.




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Date index: 2024-12-14
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