| Spanish | English |
| agente antioxidante en los alimentos | anti-oxidant in foodstuffs |
| alimento para animales | animal foodstuff Any crops or other food substances for animal consumption |
| alimentos altos en proteínas | high protein food |
| alimentos básicos | staple food |
| alimentos básicos | staple food The most commonly or regularly eaten food in a country or community and which forms the mainstay of the total calorie supply, especially in the poorer populations and at times of food shortage |
| conservación de alimentos | food preservation |
| conservación de alimentos | food preservation Processing designed to protect food from spoilage caused by microbes, enzymes, and autooxidation |
| contaminación de alimentos | food contamination |
| contaminantes de los alimentos | food pollutant |
| contaminantes de los alimentos | food pollutant Potentially harmful substances in any food consumed by humans, or other animals, including inorganic and organic chemicals, viruses and bacteria |
| energía de los alimentos | nutritional energy |
| infestación de alimentos y cultivos | infestation of food |
| infestación de alimentos y cultivos | infestation of crops |
| infestación de alimentos y cultivos | infestation of crops Invasion of crop by parasites. Among vertebrate animals, many crop pests are mammals, especially in the order of rodents and birds. Among invertebrates, certain species of gastropods and a large number of roundworms from the class of nematodes harm crops. The most varied and numerous species of crop pests are arthropods-insects, arachnids and some species of millipedes and crustaceans. Diseases vary from viral, bacterial, and nutritional to fungal, environmental and non-specific. The FAO has estimated that annual worldwide losses done by plant pests and diseases amount to approximately 20-25% of the potential worldwide yield of food crops |
| infestación de alimentos y cultivos | infestation of food Food that has been contaminated and deteriorated by some kind of pest |
| ingestión de alimentos | food intake |
| irradiación de alimentos | food irradiation The most recent addition to food preservation technologies is the use of ionizing radiation, which has some distinct advantages over conventional methods. With irradiation, foods can be treated after packaging, thus eliminating post-processing contamination. In addition, foods are preserved in a fresh state and can be kept longer without noticeable loss of quality. Food irradiation leaves no residues, and changes in nutritional value due to irradiation are comparable with those produced by other processes. Irradiation is the process of applying high energy to a material, such as food, to sterilize or extend its shelf-life by killing microorganisms, insects and other pests residing on it. Sources of ionizing radiation that have been used include gamma rays, electron beams and X-rays. Gamma rays are produced by radioactive isotopes such as Cobalt-60. Electron beams are produced by linear accelerators, which themselves are powered by electricity. The dose applied to a product is themost important factor of the process. At high doses, food is essentially sterilized, just as occurs in canning. Products so treated can be stored at room temperature almost indefinitely. Controversial and banned in some countries |
| pirámide de los alimentos | food pyramid |
| Residuos de la preparación y transformación de carne, pescado y otros alimentos de origen animal | wastes from the preparation and processing of meat, fish and other foods of animal origin |
| residuos de la preparación y transformación de carne, pescado y otros alimentos de origen animal | wastes from the preparation and processing of meat, fish and other foods of animal origin |
| residuos de la producción primaria agrícola, horticultura, caza, pesca y acuicultura, de la preparación y elaboración de alimentos | wastes from agriculture, horticulture, aquaculture, forestry, hunting and fishing, food preparation and processing |
| Residuos de la producción primaria agrícola, horticultura, caza, pesca y acuicultura, de la preparación y elaboración de alimentos | Waste from agricultural, horticultural, hunting, fishing and aquaculture primary production, food preparation and processing |
| residuos de la producción primaria agrícola, horticultura, caza, pesca y acuicultura, de la preparación y elaboración de alimentos | waste from agricultural, horticultural, hunting, fishing and aquaculture primary production, food preparation and processing |
| selección de alimentos | food selection |
| tecnología de los alimentos | food technology The application of science and engineering to the refining, manufacturing, and handling of foods; many food technologists are food scientists rather than engineers |
| toma de alimentos | ingestion of food |
| toma de alimentos | food intake |
| transporte de alimentos | food transport |
| valor nutritivo de los alimentos | nutritive value of food |
| valor nutritivo de los alimentos | nutritive value of food The measure of the quantity or availability of nutrients found in materials ingested and utilized by humans or animals as a source of nutrition and energy |
| vigilancia sobre los alimentos | food monitoring |
