Food Processing Lexicon English French Kinyarwanda
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Transcript of Food Processing Lexicon English French Kinyarwanda
FOOD PROCESSING
LEXICONENGLISH - FRANÇAIS - KINYARWANDA
FOOD PROCESSING
LEXICON
ENGLISH - FRANÇAIS - KINYARWANDA
i
FOREWORD
This lexicon contains essentially common technical words used in the field of Food Processing in Rwanda and Burundi. It is meant for all stakeholders involved in this field like TVET trainers/teachers, students and technicians for whom this lexicon may be a friendly and useful tool. Because of the recent changes in the language of instruction in Rwanda educational sector, this trilingual lexicon may promote consistency in communications and allow a smooth adaptation to the country three official languages (Kinyarwanda, French and English).
This lexicon has been developed under the financial and technical support of PAFP. Therefore, the Management of PAFP sincerely thanks everyone who helped in its preparation, including the peer readers.
While we hope this lexicon will help the users, especially TVET schools trainers and students, in their daily activities, we will be grateful for any comments or suggestions in order to improve this first edition.
RUDAHUNGA Gédéon VAN HALSEMA WybeDirecteur d’intervention Délégué à la Co-gestion
ii
Author’s note
The authors are pleased to present the first edition of its Food Processing lexicon. This document provides easier access to everyone who needs trilingual (English, French, and Kinyarwanda) terminology in this field, especially in the economic context of Rwanda and Burundi. This lexicon is divided into eleven parts according to Food processing main sub-sectors:
- Meat and meat products - Food analysis- Cereals and cereal products - Wine- Fruits and vegetables - Fats and Oils- Roots and Tubers - Sugars and sugar products- Milk and Milk products - Coffee and tea- Soft drinks and water
It is essentially a compilation of technical terms commonly used and its organising principle is English alphabetic for each sub-sector. English terms are translated in French and Kinyarwanda.
We would like to thank all those who have made this lexicon possible especially PAFP Management for its financial support and all contributors who dedicated a great deal of time and effort to researching and compiling the information contained within. We hope that this lexicon will be a pleasant and valuable tool mainly for trainers/teachers, students and professionals in the fields of Food processing and manufacturing.
The authorsKigali, RWANDA, December 2014
iii
AUTHORS
Dr. CIZA Antoine, ATI, APEFE/PAFPMr. NDAHETUYE Jean Baptiste, Lecturer, CAVM, URMr. NDUNGUTSE Vedaste, Lecturer, CAVM, URMr. DJANGWANI Juvénal, Lecturer, CAVM, URMiss. UWILINGIYIMANA Vestine, Food Science, PhD Student
LIST OF CONTRIBUTORS
Miss MUTABARUKA Ariane, PharmacienneNDATEBWA Alphonse, transfusion sanguineNKUBITO Faustin, lecturer INES-RUHENGERIUWIMABERA Béata, Avocat-Bareau KigaliNSANZAMAHORO Faustin, Consultant in translation
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ACRONYMS AND ABBREVIATIONS
APEFE: “Association pour la Promotion de l’Education et de la Formation à l’Etranger”
ATI : Assistant Technique International
CAVM : College of Agriculture and Veterinary Medicine
CTB: Copération Technique Belge
INES: Institut d’Enseignement Supérieur PAFP : “Programme d’Appui à la Formation
Professionnelle”
UR : Univeristy of Rwanda
VVOB: Vlaamse Vereniging voor Ontwikkelingssamenwerking en Technische Bijstand
WDA Workforce Development Authority
Table of Contents
MEAT AND MEAT PRODUCTS................................................................................1-37
CEREAL AND CEREALS PRODUCTS.................................................................38-74
FRUITS AND VEGETABLES.................................................................................75-112
ROOTS AND TUBERS........................................................................................113-127
MILK AND MILK PRODUCTS........................................................................128-161
WINE..........................................................................................................................162-186
FOOD ANALYSIS..................................................................................................187-234
FATS AND OILS....................................................................................................235-257
SUGAR AND SUGAR PRODUCTS..............................................................258-269
COFFEE AND TEA...............................................................................................270-280
SOFT DRINKS AND WATER............................................................................281-297
REFERENCES...........................................................................................................298-300
v
MEAT AND MEAT PRODUCTS
1Lexicon in English - Français - Kinyarwanda
ENGLISH FRANÇAIS KINYARWANDA
Abattoir Abattoir Ibagiro
Abdominal Abdominal Ibyo mu nda
Abomasum AbomasumKimwe mu bice bigize igifu cy’inyamaswa zuza
Acceptability Acceptabilité Kwemerwa/Iyemera
Acceptance test Test d’acceptabilité
Isuzuma ryo kwemerwa
Acid Acide Gisharira/Ubusharire
Acidification Acidification Ubusharire/Gushaririza
Acidulant Acidifiant Igitera ubusharire/ubukarihe
Actin ActineBumwe mu bwoko bwa poroteyine ziboneka mu nyama
Actomyosin ActinomyosineBumwe mu bwoko bwa poroteyine ziboneka mu nyama
Additives Additifs
Ibyongerwa mu biryo/mu biribwa (kubera impamvu zinyuranye)
Adipose tissue Tissu adipeux Igice cy’umubiri gifite ibinure
Adrenal glands Glandes surrénales
Imvubura ziba hejuru y’impyiko
Adrenaline AdrénalineBumwe mu bwoko bw’imisemburo yo mu mubiri
MEAT AND MEAT PRODUCTS
2
Aerobe AérobieAhari umwuka/Ikinyabuzima kiba ahari umwuka
Ageing Maturation/Vieillissement
Uburyo bwo gutara/Ugusaza
Air humidity Humidité d’air Ubuhehere bw’umwuka
Airtight HermétiqueGifunze kirumije ku buryo nta mwuka utambuka
Alginate AlginateAliginate/Ubwoko bw’amasukari manini
Alkaline Alcalin Kidasharira
Amino acid Acide aminé Kimwe mu bice byubatse poroteyine
Anaerobe AnaérobieAhatari umwuka/Ikinyabuzima kiba ahatari umwuka
Animal by-product Sous-produit animal
Ibice by’itungo ryabazwe bifite agaciro gato
Ante-mortem Antemortem Mbere yo kupfa kw’itungo
Antibacterial Antibactérien Kirwanya umugera
Antibiotic residues Résidus d’antibiotiques
Ibisigisigi bya antibiyotiki
Antibiotics AntibiotiquesAntibiyotiki/Umuti wica umugera mu mubiri
Antimicrobial Antimicrobien Kirwanya umugera
Antioxidant AntioxydantKibuza kwangizwa n’umwuka wa ogusijene
Lexicon in English - Français - Kinyarwanda
MEAT AND MEAT PRODUCTS
3
Aponevrosis Aponévrose Umurya
Aquaculture Aquaculture Ubworozi bwo mu mazi
Aroma Arome Impumuro
Artificial casing Boyaux artificielle
Agahu kifashishwa mu gufubika sosiso
Ascorbic acid Acide ascorbique Vitamine C
Autoclave Autoclave
Icyuma gikoresha umwuka w’amazi yabize mu kwica imigera
Auto-oxidation Auto-oxydation
Kwangirika kw’ikintu bitewe n’umwuka wa ogusijene
Aw-value Valeur d’activité d’eau
Igipimo c’amazi ari mu biryo
Back fat Lard/Gras dorsal Ibinure byo ku mugongo
Bacon Lard Inyama yo ku mbavu
Bacterium Bactérie Ubwoko bw’umugera/Bagiteri
Band saw Scie à ruban Urukero
Beef Boeuf Inyama y’inka
Beef dressing Dressage de boeuf
Gutunganya inyama z’inka
Beef fat Graisse de boeuf Ibinure by’inka
Beef jerky Viande de boeuf séchée Iroti yumishijwe
Benzopyrene Benzopyrène
Betta carotene Bêta carotène
Lexicon in English - Français - Kinyarwanda
MEAT AND MEAT PRODUCTS
4
Binder Liant Gifatanisha inyama n’ibirungo
Bladder Vessie Uruhago
Bleeding Saignement Kuva amaraso
Blood plasma Plasma sanguinKimwe mu bigize amaraso/Umushongi w’amaraso
Blood protein Protéine sérique Poroteyine yo mu maraso
Blood sausage Boudin Sosiso ikozwe mu kiremve
Blood vessel Vaisseau sanguin Umuyoboro w’amaraso
Boiling point Point d’ébullitionIgipimo cy’ubushyuhe ibisukika bibiriraho
Bone Os Igufa
Boning Désossement Gukura amagufa mu nyama
Botulism BotulismeIndwara ituruka ku bumara bw’inyama zandujwe n’umugera
Bound water Eau liée Amazi afatanye n’ibiryo cyane
Bovine Bovin Itungo rirerire
Bowl cutter Moulin à viande Icyuma gisya inyama
Brain Cerveau Ubwonko
Braising Braiser Gutogosa inyama n’akariro gake
Brine Saumure Amazi avanze n’umunyu
Lexicon in English - Français - Kinyarwanda
MEAT AND MEAT PRODUCTS
5
Brine injection Injection de saumure
Gucengeza mu nyama amazi arimo umunyu
Brisket Poitrine de boeuf Inyama y’inkoro
Brochette Brochette Mushikaki/Borosheti
Broiling Cuisson sur gril Kotsa inyama
Browning Dorer la viande Guhindura ibara kw’inyama yokeje
Buffalo meat Viande de buffle Inyama y’imbogo
Bull Taureau Imfizi Burger Hamburger Hamburugeri
Butchery Boucherie Ahagurishirizwa inyama mbisi
Calf Veau Inyana/Umutavu
Can Boîte de conserve Agakopo
Can format Forme de boîte de conserve
Iforomo y’agakopo kabikwamo inyama
Can seaming Sceller une boîte de conserve
Gufunga agakopo/umukebe
Canned meat Viande en conserve
Inyama zo mu dukopo
Canning Mise en boîteGushyira/Gupfunyika inyama mu dukopo
Captive bolt stunning Etourdissement au pistolet
Kurabisha inka mbere yo kuyibaga
Carbohydrates Hydrates de carbone Amasukari
Carboxymy-oglobin
Carboxymy-oglobine
Lexicon in English - Français - Kinyarwanda
MEAT AND MEAT PRODUCTS
6
Carcass Carcasse
Itungo rimaze kubagwa bakuyeho ibice bifite agaciro gato
Carcass conformation Conformation de carcasse
Ibice by’itungo rimaze kubagwa
Carcass cooling Refroidissement de la carcasse
Gukonjesha itungo rimaze kubagwa
Carcass dressing Dressage de la carcasse
Gutunganya itungo rimaze kubagwa
Carcass length Longueur de la carcasse
Uburebure bw’itungo rimaze kubagwa
Carcass trimming Parage de la carcasse
Gutunganya inyama ukuraho ibidakenewe byose nk’imitsi, ibinure n’ibindi
Carcass yield Rendement à l’abattage
Ibiro by’itungo rimaze kubagwa ugereranyije n’ibyo ryari rifite mbere yo kubagwa
Cardiac muscle Muscle cardiaque Inyama y’’umutima
Carotenoid pigment Caroténoïde
Carrageenan Carraghénane
Casing Boyau Agahu gafubika sosiso
Casing storage Stockage des boyaux
Kubika uduhu dufubika sosiso
Cathepsin CathepsineUmwe mu misemburo iba mu nyama
Cattle Bétail Ishyo
7
Cellulose Cellulose Seliroze
Cellulose casing Boyau de cellulose
Agahu gafubika sosiso gakozwe muri seliroze
Cellulose fibers Fibres de cellulose
Utudodo dukozwe muri seliroze
Cheek meat Viande des joues Inyama yo ku itama
Chicken Poulet Inyama y’nkoko
Chicken burger Hamburger de poulet
Chicken nugget Beignet à base de viande de poulet
Inyama y’inkoko ikaranganye n’ifarini
Chicken wing Aile de poulet Inyama y’akaboko k’inkoko/Ibaba
Chilled food chainChaîne alimentaire réfrigérée
Uruhererekane rwo gukonjesha ibiryo
Chilled meat Viande réfrigérée Inyama zakonjeshejwe
Chilli Piment Urusenda
Chilling Refroidissement Gukonjesha
Chlorine Chlore
Kolore/Umuti usukura, wica udukoko mu mazi n’ibindi
Cholesterol Cholestérol Ubwoko bw’ibinure biba mu mubiri
Chuck Paleron Inyama yo ku rutugu
Cinnamon Cannelle Ubwoko bw’ikirungo gitanga icyanga
Clipping machine Serreuse Imashini ifunga
8
Clostridium Clostridium Ubwoko bw’umugera
Clove Girofle Ubwoko bw’ikirungo
Cold chain Chaîne du froidUruhererekane ry’ibyuma bikonjesha
Cold point Point le plus froid
Agace k’inkono kageraho ubushyuhe nyuma
Cold shortening Durcissement dû au froid
Gukomera kw’inyama bitewe no kuzikonjesha ako kanya nyuma yo kubagwa
Cold smoking Fumage à froid Gutarisha umwotsi udashyushye
Collagen CollagèneUbwoko bwa poroteyine yo mu nyama
Collagen casing Boyau à base de collagène
Agahu gafubika sosiso gakozwe na ‘collagène’
Colloid mill Moulin pour produit colloïdal
Icyuma gisya ibifatika biri mu bisukika
Commercial sterility Stérilité commerciale
Kuba ibiribwa/ibinyobwa bitarimo utunyabuzima dushobora kubyangiza
Comminuting Broyage Gusya ikintu mo uduce dutoya
Common salt Sel ordinaire Umunyu
Connective tissue Tissu conjonctif Ingirabika mpuzanyama
Lexicon in English - Français - Kinyarwanda
MEAT AND MEAT PRODUCTS
9
Consumer panel Panel/Jury de consommateurs
Itsinda ry’abasogongezi
Cooked ham Jambon cuit Itako ritetse (ry’inka/ingurube)
Cooked meat batters Pâtées
Inyama ziseye zigizwe ahanini n’inyama y’umwijima
Cooked meat products Produits à base de viande cuite
Inyama zitetse z’ubwoko butandukanye
Cooked sausage Saucisse cuite Sosiso itetse
Cooking Cuisson Guteka
Cooking loss Perte dûe à la cuisson
Gutuba kw’ibiribwa bitewe no guteka
Cooking vat Marmite Inkono iteka
Cooling Refroidissement Gukonjesha
Cooling room Chambre froideIcyumba gikonjesherezwamo ibintu
Core temperature Température centrale
Igipimo cy’ubushyuhe bw’imbere (nko mu nyama)
Corned beef Corned beef Korunebefu
Critical control point Point de contrôle critique
Ahantu ha ngombwa ho kugenzura
Cryogenic freezing Congélation cryogénique
Gukonjesha ku gipimo cyo hasi cyane
Cull Sélection Gutoranya amatungo
Lexicon in English - Français - Kinyarwanda
MEAT AND MEAT PRODUCTS
10
Cure Affinage Uburyo bunyuranye bwo kuranzika
Cure accelerator Accélérateur d’affinage
Icyihutisha kuranzika
Cured meat cuts Morceaux de Viande affinée Intongo ziranzitse
Cured-cooked meat Viande affinée cuite
Inyama ziranzitse zitetse
Cured-raw meat Viande affinée crue
Inyama ziranzitse mbisi
Curing Affinage Kuranzika
Curing adjuncts Compléments d’affinage Ibyunganira iranzika
Curing brine Saumure d’affinage
Amazi arimo umunyu akoreshwa mu kuranzika
Curing colour Couleur d’affinage
Ibara ry’inyama ziranzitse
Curing period Période d’affinage Igihe iranzika rimara
Curing salt Sel d’affinage Umunyu ukoreshwa mu kuranzika
Cutting board Planche pour découpage
Igikoresho bakatiraho inyama
Deboning Désossement Gukura amagufa mu nyama
Decontamination Décontamination Guhumanura
Deep fat frying Friture profonde avec de la graisse Gukarangisha ibinure
Deep-freezing Surgélation profonde Gukonjesha cyane
De-hairing Epilage Gukuraho ubwoya
Lexicon in English - Français - Kinyarwanda
MEAT AND MEAT PRODUCTS
11
Dehorning Ecornage Gukuraho amahembe
Dehydration Déshydratation Gukuramo amazi
Deli meats Produits de charcuterie
Inyama zatunganyijwe zitegereje kugurishwa
Delicatessen Charcuterie
Ahatunganyirizwa inyama/Aho inyama zatunganyijwe zigurishirizwa
Desiccation Dessication Kumagara
Detergent Détergent Indwanyamyanda
Diaphragm Diaphragme Urwugara
Dietary supplement Complément alimentaire
Inyongerant-ungamubiri
Disinfection Désinfection Kwica umugera/mikorobi
Disinfection chemicals Désinfectants chimiques
Ibikoreshwa mu kwica umugera
Dressed weight Poids paré Ibiro by’itungo nyuma yo kubagwa
Dried meat products Produits à base de viandes séchés
Ibikomoka ku nyama byumishijwe
Dried sausage Saucisse sèche Sosiso yumye
Drip loss Perte d’eau goutte à goutte
Amazi atakara avuye mu nyama
Dry ageing Maturation à sec Kuranzika inyama ahantu humutse
Dry curing Affinage à sec Kuranzika inyama ahantu humutse
Dry sausage Saucisse sèche Sosiso yumye
Lexicon in English - Français - Kinyarwanda
MEAT AND MEAT PRODUCTS
12
Drying Séchage Kumisha
Eating quality Qualité gustative Ubwiza bw’ikiribwa
Edible Comestible Kiribwa
Elastin Elastine Poroteyine yo mu nyama
Electrical stunning Etourdissement électrique
Kurabisha itungo hakoreshejwe amashanyarazi
Electrocution ElectrocutionKwica itungo hakoreshejwe amashanyarazi
Emulsification Emulsification
Kuvanga amavuta n’amazi cyangwa ibinyamavuta n’ibinyamazi
Emulsifying machine Machine à émulsionner
Imashini ivanga amavuta n’amazi cyangwa ibinyamavuta n’ibinyamazi
Endomysium Endomysium Kimwe mu bice bigize inyama
Enterobac-teriaceae Entérobact-ériacés
Ubwoko bw’umugera
Enzymic proteolysis Protéolyse enzymatique
Imisemburo ikata poroteyine
Epimysium Epimysium Kimwe mu bice bigize inyama
Erythorbate Erythorbate Umuti bakoresha mu guhunika inyama
Evisceration Eviscération Gukuramo inyama zo mu nda
Lexicon in English - Français - Kinyarwanda
MEAT AND MEAT PRODUCTS
13
Exsanguination Exsanguination/Saignée Kuva amaraso
Fassicle Fascicule Imitsi inyama
Fat Graisse Ibinure
Fatness Embonpoint/Adiposité
Umubyibuho/Kugira ibinure
Fatty acid Acide gras Aside nyarugimbu
Fecal matters Matières fécales Imyanda iva mu nda
Fecal wastes Déchets fécaux Imyanda iva mu nda
Fermentation Fermentation Gusembura
Fermented sausage Saucisse fermentée Sosiso isembye
Fifth quarter Cinquième quartier
Izindi nyama zitari iroti/Ibikomoka ku itungo bitari inyama
Firmness Fermeté/Dureté Gukomera
Flambeing Action de flamber
Guteka inyama uzitwitse ku muriro
Flank meat Viande de flanc/Flanchet
Inyama yo ku nda/Inyama yo ku ibondo
Flat sausage Saucisse plate Sosiso ishashe
Flavour Saveur Uburyohe/Icyanga
Foam cleaning Nettoyage avec mousse
Gusukura hakoreshejwe urufuro
Food borne infection Infection portée par les aliments
Kurwara bitewe n’umugera mu biryo
Food borne intoxication
Intoxication alimentaire
Kurwara bitewe n’ubumara mu biryo
Food colouring Colorant alimentaire
Ibitanga ibara mu biryo
Lexicon in English - Français - Kinyarwanda
MEAT AND MEAT PRODUCTS
14
Food poisoning Intoxication d’origine alimentaire
Kwandura kw’ibiryo bitewe n’ubumara bwagiyemo/Ubuzirondwe
Forced air-drying Séchage à l’air forcé
Kumisha hakoreshejwe umwuka
Forequarter cutMorceau de viande du quartier avant
Intongo ivuye ku gice cy’imbere cy’itungo
Formalin FormolForumaline (umwuka ushobora konona ubuzima)
Fowl VolailleInkoko n’ibiguruka biribwa/Ibiguruka byororwa/Ibisankoko
Freezing point Point de congélation
Igipimo cy’ubukonje amazi ahindukiraho urubura (barafu)
Fresh sausage Saucisse fraîche Sosiso mbisi
Fried sausage Saucisse frite Sosiso ikaranze
Front limb Membre avant/Aile avant Ukuboko kw’itungo
Frozen meat Viande surgelée/congelée
Inyama zikonje cyane
Frozen meat cutter Broyeuse de viande congelée
Icyuma gitaka inyama zikonje
Gall Bile Indurwe
Gallstone Calcul biliaire Indwara y’agasabo k’indurwe/Akabuye
Garlic Ail Tungurusumu
Gelatine Gélatine Jelatine
Lexicon in English - Français - Kinyarwanda
MEAT AND MEAT PRODUCTS
15
Genetic modification Modification génétique
Guhinduka bishingiye ku ndangakamere z’ikinyabuzima
Ginger Gingembre Tangawizi
Glass jar Bocal/Pot en verre
Ikirahure gifite umufuniko
Globin hemochrome Globin hémochrome
Glucono-delta-lactone Glucono-delta-lactone
Glycogen GlycogèneUbwoko bw’isukari yo mu nyama itanga ingufu mu mubiri
Glycolysis Glycolyse
Gushwanyagurika kw’isukari yo mu nyama itanga ingufu mu mubiri
Goat Chèvre Ihene
Good hygienic practices
Bonnes pratiques d’hygiène
Imigenzereze yubahiriza isuku
Greening Verdissage Gusa n’icyatsi kibisi
Grilling Griller Kotsa
Grind Broyer Gusya
Grinder Broyeur/Moulin à viande Imashini isya inyama
Growth promoters Facteurs de croissance Ibifasha gukura
Guar gum Gomme de guar Isukari ndende ituma ibintu bifatana
Guts Boyaux/Intestins Amara
Lexicon in English - Français - Kinyarwanda
MEAT AND MEAT PRODUCTS
16
Halal HalalHalali/Uburyo bwo kubaga mu idini rya kiyisilamu
Halal slaughter Abattage halalKubaga hakurikijwe umuco w’abayisilamu
Ham Jambon Inyama y’itako itunganyijwe
Hamburger Hamburger
Hanging racks Rampes de suspension
Aho bamanika inyama
Head meat Viande de tête Inyama yo ku mutwe
Heart Coeur Umutima
Heat coagulation Coagulation à la chaleur
Gufatana bitewe n’ubushyuhe
Heel muscle Muscle du talon Inyama yo ku gitsi
Hemoglobin Hémoglobine Imogolobine/Ngengadusoro ntuku
Hide Cuir Uruhu rukannye
High pressure cleaning
Nettoyage à haute pression
Guhanagura hakoreshejwe ingufu z’umwuka/amazi
Hind shank Jarret Inyama yo ku rujishiro (y’akaguru)
Hind shin Tibia postérieur Inyama yo ku rujishiro (y’akaboko)
Hindquarter cutMorceau de viande du quartier arrière
Intongo y’inyama ivuye ku gice cy’inyuma cy’itungo
Hoof Sabot Ikinono
Hook Crochet Koroshe/Ingobe
Lexicon in English - Français - Kinyarwanda
MEAT AND MEAT PRODUCTS
17
Horn Corne Ihembe
Hot shortening Rapetissement à chaud
Gukomeza inyama hakoreshejwe ubushyuhe
Hot smoking Fumage à chaud Gutarisha umwotsi ushyushye
Hot-boning Désossage à chaud
Gukura amagufa mu nyama itungo rikimara kubagwa
Hotdog Hot-dog Ubwoko bwa sosiso
Hurdle technology Technologie de Hurdle
Urukomatane rw’uburyo bwo kurwanya mikorobi
Hydroxyproline Hydroxyproline Ubwoko bwa aside amine
Hygrometer HygromètreIcyuma gipima ubuhehere/ubutote bw’umwuka
Ingredients Ingrédients Ibitekwa/Ibirungo
Injection curingAffinage/Salaison par injection
Kuranzika inyama hakoreshejwe gucengezamo imyunyu
Intermuscular fat Graisse intermusculaire
Ibinure byo hagati y’inyama
Internal organs Organes internes Inyama zo mu nda
Intestines Intestins Amara
Intrafibre fat Graisse intrafibre Ibinure byo mu mitsi
Intramuscular fat Graisse intramusculaire
Ibinure byo mu nyama
Lexicon in English - Français - Kinyarwanda
MEAT AND MEAT PRODUCTS
18
Involuntary muscles Muscles involontaires
Inyama zitagengwa n’ubushake bw’ikinyabuzima mu mikorerere yazo
Irradiation IrradiationGutwika hakoreshejwe imirasire
Isometric contraction Contraction isométrique
Kwegerana kw’inyama (uburebure ntibuhinduka)
Isotonic contraction Contraction isotonique
Kwegerana kw’inyama (uburebure burahinduka)
Juiciness Jutosité Ubuzibuzi
Kebab Kebab/Brochette Mushikaki
Kidney Rein Impyiko
Kneading Malaxage/Pétrissage Kuvanga uponda
Knocking Coup (action de frapper) Kurabisha (itungo)
Lactic starter Ferment lactique Umusemburo lagitike
Lairage Zone d’attente Urupangu
Lamb Agneau Umwana w’intama
Lard Saindoux Amavuta y’ingurube
Lean muscle meatRoti/Viande maigre de muscle
Iroti
Leather Cuir Uruhu rukannye
Ligaments Ligaments Imirya
Lexicon in English - Français - Kinyarwanda
MEAT AND MEAT PRODUCTS
19
Lip BabineUmunwa w’inyamaswa(wo hasi cyangwa hejuru)
Lipid oxidation Oxydation des lipides
Gutwikwa na ogusijene kw’ibinyamavuta
Lipid rancidity Rancidité des lipides
Kwangirika kw’ibinyamavuta
Liquid smoke Fumée liquide Umwotsi wahindutse igisukika
Liver Foie Inyama y’umwijima
Liver sausage Saucisse de foie Sosiso y’umwijima
Live-weight Poids vif Ibiro by’itungo rikiri rizima
Loin Echine/Filet Umuhore/Ifire
Luncheon meat Luncheon meatInyama zitunganyije zikase ziteye nk’umugati
Lungs Poumons Ibihaha
Lymph nodes Ganglions lymphatiques Inturugunyu
Maillard reaction Réaction Maillard
Igikorwa kiba iyo isukari ihuye na poroteyine hari ubushyuhe ikintu kigasa n’ibihogo
Marbling Persillage Inyama irimo ibinure byinshi
Maturation MaturationUburyo bwo kubika inyama hagamijwe kongera uburyohe
Maturity Maturité Kugera ku kigero cy’ubukure
Meat Viande Inyama
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Meat additives Additifs de viande
Ibyongerwa mu nyama/Inyunganizi z’inyama
Meat ball Boulette de viande Buleti (y’inyama)
Meat binder Liant pour viande Igifatanisha inyama
Meat blender Mélangeur de viande
Icyuma kivanga inyama
Meat canning Mise en conserve de viande
Gushyira inyama mu dukopo, zigatekwa, zikamara igihe kirekire
Meat curing Affinage de viande Kuranzika inyama
Meat extenders
Additif de viande à base protéique/Allongeur de viande
Ibyongera poroteyine cyangwa izindi ntungamubiri mu nyama
Meat extract Extrait de viande Ibikomoka ku nyama
Meat exudate Exsudat de viande
Amazi ava mu nyama
Meat fillers Remplisseurs de viande
Ibyongera umubyimba w’ibikomoka ku nyama
Meat flavor Saveur de viande Icyanga cy’inyama
Meat floss Fil de viande Inyama zitunganyije ziteye k’utudodo
Meat grading Catégorisation de viande
Gushyira inyama mu byiciro
Meat grinder Broyeur de viande/Moulin à viande
Icyuma gisya inyama
Lexicon in English - Français - Kinyarwanda
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Meat inspection Inspection de la viande Gusuzuma inyama
Meat juiciness Jutosité de la viande
Kugira amazi kw’inyama
Meat massager Masseur de viande
Icyuma cyoroshya inyama
Meat mincer Hachoir à viande Icyuma gisya inyama
Meat mixer Mélangeur de viande
Icyuma kivanga inyama
Meat paste Pâté de viande Inombe y’inyama
Meat pigment Pigment de la viande Irangabara ry’inyama
Meat preservation Conservation de la viande Kubika inyama
Meat processing Transformation de la viande Gutunganya inyama
Meat products Produits à base de viande Ibikomoka ku nyama
Meat quality Qualité de la viande Ubwiza bw’inyama
Meat ripening Maturation de la viande Kuranzika inyama
Meat smoking Fumage de la viande
Kuranzika inyama hakoreshejwe umwotsi
Meat souring Acidificaton de la viande Kurura kw’inyama
Meat species Espèce de viande Ubwoko bw’inyama
Meat swelling capacity
Capacité de gonflement de la viande
Kubyimba kw’inyama
Meat taste Goût de la viande
Uburyohe bw’inyama
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Meat tenderization Attendrissement de la viande Koroshya inyama
Meat tenderizer Attendrisseur de viande Icyoroshya inyama
Meat tenderness Tendreté de la viande Koroha kw’inyama
Meat tumbler Barratte pour viande
Icyuma gikaraga inyama
Meatloaf Pain de viande Umugati w’inyama
Meat-producing systems
Systèmes de production de viande
Uburyo bwo korora no gutunganya amatungo atanga inyama
Metmyoglobin Metmyoglobine
Microbiological Microbiologique Cyerekeye ubumenyi bw’imigera
Microbiological criteria
Critères microbiologiques
Ibigenderwaho ku bumenyi bw’imigera
Microorganism Micro-organisme Akanyabuzima/Umugera
Modified atmospheres Atmosphères modifiées
Imyuka iri mu kintu yahinduwe
Mono sodium glutamate
Glutamate de sodium/ Glutamate monosodique
Monogastric MonogastriqueIkinyabuzima bifite uruhago rw’igifu rumwe
Mould Moisissure Uruhumbu
Muscle colour Couleur de muscle Ibara ry’inyama
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Muscle fibers Fibres musculaires Ubukoco bw’inyama
Mutton Viande de mouton Inyama y’intama
Myofibril Myofibrille Ubukoco bw’inyama buto
Myofibrillar MyofibrillaireGifitanye isano n’bukoco bw’inyama buto
Myoglobin Myoglobine
Myosin Myosine
Natural casings Boyaux naturels Agahu karemano gafubika sosiso
Nebulin Nébuline
Neck Cou Ijosi
Needle brine injection Aiguilles pour injection de saum-ure
Inshinge zicengeza mu nyama umunyu uri mu mazi
Neutral cleaning agents
Produits de nettoyage neutres
Nitric oxide myoglobin
Myoglobine d’oxyde nitrique/Nitroso-myoglobine
Nitrite Nitrite
Nitrite curing salt Sel de saumure à base de nitrite
Nitrosamine Nitrosamine
Nitrosomyoglobin Nitrosomyo-globine
Nitrosylhemochrome Nitrosylhemo-chrome
Lexicon in English - Français - Kinyarwanda
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Nutmeg Noix de muscadeIkirungo cy’inyama kiryohera gifite impumuro nziza
Nutritive value Valeur nutritiveUmumaro w’ibiribwa/ibinyobwa
Oesophagus Oesophage Umuhogo
Offals Abats Ibirapfa
Onset phase of rigor Phase de début de la rigidité
Igihe inyama zitangira gukomera
Oregano Origan Ikimera gihumura neza (ikirungo)
Organic meat Viande organique
Inyama z’umwimerere
Organoleptic test Test organoleptique
Gusogongera/Kumva/Kubonja
Osmotic dehydration Déshydratation osmotique Kumisha
Ovine Ovin Amatungo magufi
Oxidant OxydantIkibarutsa gutwika hakoreshejwe ogusijene
Oxidation OxydationGutwika hakoreshejwe ogusijene
Oxygen barrier Barrière à l’oxygène Ikizitira ogusijene
Oxygenation Oxygénation Kongeramo ogusijene
Oxymyoglobin Oximyoglobine
PackagingConditionnement/Empaqu-etage
Gutunganya no gupakira
Lexicon in English - Français - Kinyarwanda
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Pale soft exudative meat
Viande pâle, molle et exsudative
Gutakaza amazi kw’inyama z’itungo ryabazwe nabi
Pan frying Friture à la poêle Gukaranga ku ipanu
Pan-broilingGrillade sur casserole/Pan-gril
Kotsa ku ipanu
Pancreas Pancréas Impindura
Papain Papaïne Papayine
Paprika Paprika Papurika (ikirungo)
Parboiling Etuvage Uburyo bwo gutekesha umwuka
Pasteurisation PasteurisationGushyushya/Kubiza hagamijwe kwica udukoko
Pathogen Pathogène Igihumanya/Igitera indwara
Patties Pâtés Inyama ziseye cyane
Pepper Piment Urusenda
Perforated disc Disque perforé Idisike itoboye
Perimysium Perimysium Imitsi iba mu nyama
Peroxidation PeroxydationGutwikwa kw’amavuta gutewe na ogusijene
Peroxide value Teneur en peroxyde
Urugero rwo gutwikwa kw’amavuta gutewe na ogusijene
pH pH
Phosphate Phosphate
Lexicon in English - Français - Kinyarwanda
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Phospholipases Phospholipases
Phospholipids PhospholipidesPhotochemical oxidation
Oxydation photochimique Ogusijene
PicklingSaumurage/Conservation au vinaigre
Kubika muri vinaigre
Pig Porc Ingurube
Pig dressing Déshabillage et éviscération du porc
Kubaga ingurube
Pig meat Viande de porc Inyama z’ingurube
Pimento Piment Urusenda
Plastics package Emballage en plastique
Uruhago rukozwe muri palasitike
Plate meat Viande en plaques Ubwoko bw’inyama
Pork Porc Inyama z’ingurube
Pork skin mix Mélange de peaux de porc Ibikonjo
Post-mortem Post-mortem/Après la mort
Nyuma yo gupfa kw’itungo
Post-mortem acidification
Acidification post-mortem
Gusharira kw’inyama nyuma yo gupfa kw’itungo
Post-mortem glycolysis
Glycolyse post-mortem
Gukatika kw’amasukari nyuma yo gupfa kw’itungo
Post-mortem inspection
Inspection post-mortem
Gusuzuma inyama nyuma yo gupfa kw’itungo
Lexicon in English - Français - Kinyarwanda
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Post-mortem proteolysis
Protéolyse post-mortem
Gukatika kwa poroteyine nyuma yo gupfa kw’itungo
Post-mortem rigor mortis
Rigidité cadavérique post-mortem
Kugagara kw’inyama nyuma yo gupfa kw’itungo
Postrigor meat Etat de la viande après la rigidité cadavérique
Imiterere y’inyama yo kugagara
Poultry Volaille Amatungo aguruka/Ibisankoko/Ibiguruka
Prebiotic PrébiotiqueIntungamubiri zifasha bagiteri nziza mu mubiri
Precooking Précuisson Gutunganya inyama mbere yo kuziteka
Pre-rigor meatEtat de la viande avant la rigidité cadavérique
Inyama ziboneka mbere yuko ziba zabanje gukomera nyuma yo gupfa kw’itungo
Preservation ConservationUburyo bwo kubika kubika/Guhunika/Gufata neza
Preservative Conservant
Ibyongerwa mu biryo bigafasha kubikwa igihe kirekire/Gifata neza/Kibungabunga
Pressure cooker Marmitte à pression
Inkono ifunze inyuma hose
Primal cut Coupe primaireInyama za mbere zivuye ku itungo ryabazwe
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Probiotic ProbiotiqueBagiteri ifasha ubuzima bwiza bwo mu nda
Protein Protéine Poroteyine
Putrefaction Putréfaction Kubora
Quenching Trempage Kwinika mu mazi
Rancidity Rancidité Gupfa kw’amavuta
Raw Cru Kibisi
Raw cured beef Viande de boeuf affiné cru
Inyama y’inka idatetse iranzitse
Raw ham Jambon cru Inyama y’itako mbisi
Raw-fermented sausage
Saucisson traitée seulement par fermentation
Sosiso itaze kandi
Reddening Rougeur Gutukura
Refrigeration chain Chaîne de réfrigération
Uruhererekane rw’uburyo bwo gukonjesha
Rehydration Réhydratation Kongeramo amazi
Relative humidity Humidité relative Ubuhehere bw’umwuka
Rendering EquarissageGuteka kw’inyama hagamijwe gukuramo amavuta
Rennet PrésureUbwoko bw’umusemburo renete
Residues Résidus Ibisigazwa
Resting period Période de repos Igihe cy’ikiruhuko
Resting time Temps de repos Igihe cy’ikiruhuko
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Retail cuts
Morceaux de viande pour le commerce au détail
Inyama zo kudandaza
Retort Autoclave
Icyuma gishyushya hakoreshejwe umwuka ushyushye/Icyuma gikoresha umwuka w’amazi yabize mu kwica umugera
Retortable pouches Poches stérilisables (à l’autoclave)
Uduhago two kubikamo ibiribwa igihe kirekire
Rib meat cut Coupe de viande des côtes Inyama z’urubavu
Rib set Ensemble de côtes Imbavu
Rigor Mortis Rigidité cadavérique
Gukomera kw’inyama nyuma yo gupfa kw’itungo
Rind Peau Uruhu
Ripening Maturation Kubika hagamjwe kongera uburyohe
Ritual slaughter Abattage rituel Kubaga hakurikijwe imihango
Roasting Rôtir Kotsa
Rumen Panse/RumenUruhago rwo mu gifu/Igifu kinini cy’indyabyatsi zuza
Ruminant Ruminant Itungo ryuza
Rump CroupeInyama yo k’Inguge y’amatungo maremare
Saccharose Saccharose Ubwoko bw’Isukari
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Salimeter Salinomètre Icyuma gipima urugero rw’umunyu
Salinity Salinité Urugero rw’umunyu
Salt Sel Umunyu
Salting Salaison Kuranzikisha umunyu
Sanitation Assainissement Isukura
Sanitation scheme Programme/Plan d’assainissement Uburyo bw’isukura
Sarcolemma Sarcolemme
Sarcoplasm Sarcoplasme
Sarcoplasmic reticulum
Réticulum sarcoplasmique
Sausage Saucisse Sosiso
Sausage casing Boyau à saucisse Agahu gafubika sosiso
Sausage clippingClampage et ligature de saucisse
Gufunga sosiso
Sausage linking Enchaînement de saucisse Guhambira sosiso
Sausage ripening Maturation de saucisse Kuranzika sosiso
Sausage stuffer Poussoir à saucisse
Icyuma gishyira inyama ziseye mu gahu kazifubika
Sausage stuffing Bourrage de saucisse
Gushyira inyama ziseye mu gahu kazifubika
Sausage twisting Torsion de saucisse Guheta sosiso
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Scalding EchaudageGushyushya cyane hagamijwe gukuraho ubwoya (ingurube)
Seasoning AssaisonnementGuhyaramo ibirungo kugirango ibintu biryohe
Semi-dry sausage Saucisse semi-sèche Sosiso itumutse neza
Separator Séparateur Gitandukanya
Shank meat cutMorceau de viande provenant du jarret
Inyama iva ku maboko y’inka
Sheep Mouton Intama
Sheep casing Boyau de mouton
Agahu gafubika inyama kava ku ntama (amara y’intama)
Sheep dressing desahabillement, evisceration Kubaga intama
Shelf life Durée de conservation Igihe cyo kubikwa
Shelf-stable Longue conservation
Ikiribwa kibikwa igihe kirekire/Kitangirika vuba
Shortening raffermissement Gukomera
Shrinking Rétrécissement/Rapetissement
Kugabanuka mu mubyimba
SimmerFaire cuire à petit feu/Mijoter/Mitonner
Gutekesha akariro gake
SimmeringCuisson à petit feu/Action de mijoter
Gutekesha akariro gake
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SingeingBrûler légèrement/ Flambage
Kubabura hagamijwe gukuraho ubwoya (ingurube)
Single-layer films Films à une seule couche Igitambaro
Sirloin Aloyau Inyama iva ku mugongo w’inka
Skeleton muscle Muscle squelettique
Inyama zo kumagufwa
Skim milk Lait écrémé Amata adafite amavuta/Amacunda
Skin Peau Uruhu
Skinning Dépouillement Gukuraho uruhu
Slaughter by-products Sous-produits d’abattage
Umusaruro nyuma yo kubaga ibyangombwa bivuyemo
Slaughterhouse Abattoir Ibagiro
Slaughtering yield Rendement d’abattage
Umusaruro nyuma yo kubaga
Slaughterline Ligne d’abattageUrukurikirane rw’ibikorwa mu gihe cy’ibagwa
Smoke Fumée Umwotsi
Smoked sausage Saucisse fumée Sosiso yokejwe mu mwotsi
Smokehouse Fumoir Urwokerezo (rukoresha umwotsi)
Smoking Fumage Kotsa (hakoreshejwe umwotsi)
Smooth muscle Muscle lisse
Solar dryer Séchoir solaireIcyuma cyumisha hakoreshejwe imirasire y’izuba
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Solar drying Séchage solaireKumisha hakoreshejwe imirasire y’izuba
Soy protein Protéine de soja Poroteyine ya soya
Spices Epices Indyoshyandyo/Ibirungo
Spices extracts Extraits d’épices ibikomokamu birungo
Spleen Rate Urwagashya
Splitting Scission Gukata/Gusatura
Spoilage Détérioration Kwangirika
Spores Spores Ubusigosigo
Stabilizer Stabilisateur Kibuza guhinduka kw’ibintu
Stainless steel Acier inoxydable Icyuma kitagwa ingese
Starch Amidon Isukari iva mu bimera
Starter cultures Levain Umusemburo
Steak Bifteck Iroti
Steam pasteurization Pasteurisation à la vapeur
Uburyo bwo kwica mikorobi hakoreshejwe umwuka utwika
Steaming meat Cuire la viande à la vapeur
Guteka inyama hakoreshejwe umwuka ushyushye
Sterilization StérilisationGuteka / Gusyushya hagamijwe kwica imigera yose
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Stewing Cuisson à la casserole
Guteka mu mazi cyangwa mu amavuta uvanga
StickingCouper les vaisseaux sanguins
Gukata imitsi yo mu muhogo iyobora amaraso
Stir frying sauter en remuant
Gukaranga mu mavuta menshi ugaragura
Striated muscle Muscle strié
Stuffer EmbosseurIcyuma gishyira inyama ziseye mu gahu kazifubika
Stunning Etourdissement Kurabisha itungo (mbere yo kuryica)
Stunning efficacy Efficacité d’étourdissement
Kurabisha itungo neza
Subcutaneous fat Graisse sous-cutanée
Ibinure byo munsi y’uruhu
Sugar Sucre Isukari
Swab EcouvillonIgikoresho gifasha mu gufata igisuzumwa
Tail Queue Umurizo
Tallow Suif Urugimbu
Tanning Tannage Gukana uruhu
Tenderizer Attendrisseur Icyoroshya inyama
Tenderizing Attendrissement Koroshya inyama
Tenderloin Filet Inyama iva ku mugongo/Umuhore
Tendon Tendon Umurya/Umutsi
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Texture TextureUrugero rw’ubukomere/Ibigize inyama
Thaw rigor Rigueur de dégelGukomera kw’inyama nyuma yo kuva muri barafu
Thermometer Thermomètre Icyuma gipima ubushyuhe
Thyme Thym Ubwoko bw’ikirungo
Thymus Thymus
Tongue meat Langue Inyama y’ururimi
Trachea Trachée artère Igihogohogo
Transglutaminase Transglutami-nase
Triglycerides Triglycérides Bimwe mu bigize ibinure
Trimming of meat Parage de viande
Gutunganya inyama ukuraho ibidakenewe byose nk’imitsi, ibinure n’ibindi
Tropomyosin Tropomyosine
Troponin Troponine
Tumbler BarratteIcyuma gikaraga inyama kugirango zorohe
Tumbling Culbutage/Barrattage
Gukaragwa kw’inyama kugirango zorohe
Turkey meat Viande de dindon Inyama za dendo
Udder Pis Icebe
Lexicon in English - Français - Kinyarwanda
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Udder fat Graisse du pis Ibinure byo mu icebe
Vacuum packaging Emballage sous vide
Gupakira nta mwuka uhari
Vacuum packer Emballeur sous-vide
Icyuma gipakira nta mwuka uhari
Vacuum stuffer Embosseur sous-vide
Icyuma gishyira inyama mu duhu tuzifubika nta mwuka uhari
Variety meats Viandes de variété/Abats Inyama z’imvange
Veal Viande de veau Inyama z’inyana
Venison Venaison/ Viande de gibier Inyama z’umuhigo
Visceral organsOrganes viscéraux/Viscères
Inyama zo munda
Voluntary muscles Muscles volontaires
Inyama zigengwa n’ubushake bw’ikinyabuzima
Warm over flavour Saveur due au sur-chauffement
Impumuro yo gushyirira
Water Eau Amazi
Water activity Activité de l’eau Urugero rw’amazi ari mu biryo
Water holding capacity
Capacité de retention d’eau
Ubushobozi bwo gufata amazi
Wet curing Salaison humide Kuranzika inyama mu mazi
White meat Viande blanche Inyama z’inkoko, urukwavu n’ifi
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White meat productsProduits à base de viande blanche
Ibikomoka ku nyama z’inkoko, urukwavu n’ifi
Yearling mutton Mouton d’un an Inyama z’intama y’umwaka umwe
Yeast Levure Umusemburo
Yield Rendement Umusaruro
Zero tolerance Tolérance zéroNta kwihanganirwa/Nta mugera n’umwe uri ahantu
Lexicon in English - Français - Kinyarwanda
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ENGLISH FRANÇAIS KINYARWANDA
Abrasive Abrasif Gikuba/Giharatura
Activated carbon filter Filtre à charbon actif
Akayungirizo gakura imyanda gakoresheje ubwoko bw’amakara
Activated sludge Boues activées
Icyondo cyirimo bagiteri zisukura imyanda iva mu nganda
Active dried yeast Levure sèche active Umusemburo
wumye
Additives Additifs
Ibyongerwa mu biryo/mu binyobwa (kubera impamvu zinyuranye)
Adhumulon Adhumulon
Adjunct Complément
Ibyongerwa mu nzoga byongera uburyohe n’impumuro
Adlupulon Adlupulon
Aeration Aération Gucisha umwuka mu bintu
Aerobic AérobieAhari umwuka/Kigomba umwuka/Ngombamwuka
Affinity Affinité Kutazirana
Airlock Hermétique Ahadaca umwuka
Albumin Albumine Alubimine/Ubwoko bwa poroteyine
Alcohol flavor Saveur d’alcool uburyohe by’inzoga
CEREALS AND CEREAL PRODUCTS
Lexicon in English - Français - Kinyarwanda
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Alcohol-free beer Bière sans alcool Inzoga itarimo
alukoro
Ale Type de bière Ubwoko bw’inzoga
Ale yeast Levure pour bière AleUmusemburo w’inzoga yubwoko ale
Aleurone layer Couche d’aleurone Agace kurubuto bw’impeke
All-purpose flour
Farine à usages multiples
Ifu ikorwamo ibintu binyuranye
Alpha-amylase Alpha-amylase
Alveograph Alvéographe Icyuma gipima ifu ikorwamo umugati
Amino acid Acide aminé Kimwe mu bice byubatse poroteyine
Amorphous form Forme amorphe
Amylases Amylases Imisemburo ikata amasukari maremare
Amylogluco-sidase Amyloglucosidase
Imisemburo ikata amasukari maremare ihereye inyuma
Amylolytic enzymes Enzymes amylolytiques
Imisemburo ikata amasukari maremare yitwa amiloze
Amylopectin Amylopectine Isukari ndende ishamitse
Amyloplast Amyloplaste
Igice kigize igihingwa cy’igiti gikora intungamubiri sitace (isukari ndende)
Amylose Amylose Isukari ndende irambuye
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Anticaking agent Agent antiagglomérant Ikibuza gufatana mw’ifu
Antifirming agent
Agent anti-raffermissant
Ikibuza gukomera (mu biryo)
Apex separator Séparateur à partir du sommet
Arabinoxylans Arabinoxylanes
Aroma Arome Impumuro
Ascorbic acid Acide ascorbique (Vitamine C) Vitamine C
Ash Cendre Ivu
Aspirator Aspirateur Icyuma gikurura umwuka
Atomiser Atomiseur Icyuma gihindura ibisukirwa mo ifu
Attrition Usure Gukuba ikintu ku kindi
Attrition milling Usure due au broyage Gusya hakoreshejwe uburyo bwo gukuba
Auto-oxidation Auto-oxydation
Kwangirika kw’ikintu bitewe n’umwuka wa ogusijene
Avena sativa L Avoine commune L/avena sativa L
Impeke Avena sativa L
B vitamin Vitamine B Vitamine B
Bagel BagelUbwoko bw’umugati wa bageli
Bagging Ensachage Gupakira mu mifuka
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Baguette BaguetteUbwoko bw’umugati muremure
Baker Boulanger Umuntu ukora imigati
Baking soda Bicarbonate de soude Bikarubonate
Barley OrgeUbwoko bw’ikinyampeke cyengwamo inzoga
Barley ale Orge pour bière AleInzoga kengwamo inzoga y’ubwoko bwa ale
Barley syrup Sirop d’orge Siro ikozwe muri ‘orge’
Barometric fillerRemplisseur barométrique/Charge barométrique
Akayungirizo gakoreshwa n’ingufu z’umwuka
Batch fermentation
Fermentation discontinue Gutara
Batch mixer Mélangeur discontinu Imashini ivanga mu bice bice
Batch oven Four discontinu Ifuru yotsa mu bice bice
Batten Liteaux Umutozo
Batter Pâte à crêpe Igipondo cyoroshye
Beer Bière Inzoga
Beer fullness Plénitude de la bière Inzoga ihiye
Beer haziness Turbidité de la bière Kwijima kw’inzoga
Beer mouthfeelSensation de bière dans la bouche/Goût de la bière dans la bouche
Uburyohe bw’inzoga
Beeswing Lie Itende
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Belt conveyor Bande transporteuseUburyo bwo gutwara ibintu mu ruganda
Benzoyl peroxide Peroxyde de benzoyle Ikoreshwa mu
kwerurutsa ifu
Betta amylase Bêta amylase Umusemburo ukata amasukari
Betta-glucan Bêta glucane Ubwoko bw’isukari ndende
Biocatalysis Biocatalyse Gusembura bitewe n’ikinyabuzima
Biomass Biomasse
Umusaruro w’ibiva mu binyabuzima/Ibikomoka ku binyabuzima
Birefringence Double réfringence
Biscuits Biscuits Ibisuguti
Bitter Amer Kirura
Bitterness Amertume Uburure
Bleaching Blanchiment Kwerurutsa/Gukuramo ibara
Blending Mélanger Kuvanga
Blending bin Caisse pour mélange Indobo yo kuvangiramo
Block flow Ecoulement en bloc
Bolt Boulon Iburo
Bottling Mise en bouteilles Gushyira mu macupa
Bottom fermentation Basse fermentation Uburyo bwo
gusembura
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Brabender BrabenderIcyuma gipima ubwiza bw’ igipondo cy’ifu
Bran Son Agashishwa k’ikinyampeke
Bran dusterMachine pour séparer le son du blé par frottement
Icyuma gihanagura uduce twimpeke twasigaye kurusyo
Bran flattening roll
Rouleau d’aplatissement de son
Icyuma kibwatisha uruhu rw’imbuto
Bran layer Couche de son Igice kigize urubuto rw’impeke
Bran speck Poussière de son Ibiheri
Brandy Cognac/BrandyDivayi iva mu mbuto (zitari imizabibu)
Bread crumb Miette de pain Ibice by’imigati
Bread crust Croûte de pain Umutwe w’umugati
Bread depanning Démoulage de pain Gukura umugati ku ipanu
Bread firming Affermissement du pain
Gukomera k’umugati
Bread flour Farine à pain Ifu y’imigati/ifarini
Bread slicing Découpage en tranches de pain
Gukata umugati mo uduce
Bread staling Altération du pain Kwangirika k’umugati
Break Coupure/Cassure Gukata
Breakfast cereals Céréales (pour le petit déjeuner) Impeke
Brewer Brasseur Umwenzi
Brewery Brasserie Urwengero
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Brewery effluents
Effluents de brasserie/Rejets de la brasserie Ibiva mu rwengero
Brewhouse Brasserie Urwengero
Brewing Brassage Kwenga
Brewing liquor Liqueur Amavu/Inzoga ikaze
Brewing water Eau de brassage Amazi yo kwenga
Brewing yeast Levure de brassage Umusemburo wo kwenga
Brown ale Bière brune Inzoga isa n’ikigina
Brown bread Pain brun Umugati usa n’ikigina
Brown rice Riz brun Umuceri usa n’’ikigina
Brush machine Brosse Uburoso
Bucket Seau Indobo
Bug wheat Insecte ravageur de blé Imungu y’ingano
Bulk delivery Livraison en gros/en vrac
Kugemura ibintu byinshi icyarimwe
Bulk fermentation Fermentation en vrac
Gusembura/Gutara ibintu byinshi icyarimwe
Bulk storage Stockage en vrac Guhunika ibintu byinshi icyarimwe
By-products Sous-produitsIbisigara nyuma yo gutunganya ibiribwa/ibinyobwa
Cake Gâteau Gato/Umugati )
Cakes board Plateau à gâteau Icyo baterekaho gato
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Caloric value Valeur calorique
Urugero rw’intungamubiriri (ingufu) zituruka mu biryo
Canned rice Riz en conserveUmuceri wo mu dukopo umara igihe kirere
Canning Mise en conserve
Gushyira mu dukopo, ugateka kugirango bimare igihe kirekire
Caramel Caramel Isukari ikaranze
Caramel flavor Saveur de caramel Icyanga cy’isukari ikaranze
Caramelization CaramélisationGukaranga isukari/Gushyira isukari ikaranze mu kintu
Carbonation Carbonation/Gazéification
Caryopsis Caryopse Ubwoko bw’imbuto
Cellulose Cellulose Seliroze
Centrifugation CentrifugationGutandukanya ibintu hakoreshejwe kubikaraga
Chaff Balle/palette Ubwayi
Chapatis/Chappattis Chappattis Capati
Chewiness Masticabilité Ugukacangika/Uguhekenyeka
Chocolate Chocolat Shokola
Clarification ClarificationGucayuka/kweruruka kw’ibisukika
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Clarifying agent Agent de clarification/Agent clarifiant
Ikintu gituma ibisukika bicayuka
Coating Enduit/Enrobage Gusiga (amavuta)
Cockle separator Séparateur de coqueIcyuma cy’umutemeri gitandukanya ibintu
Cohumulon Cohumulon
Cold stabilization Stabilisation à froid
Kubika inzoga (divayi) ahantu hakonje kugirango idafatana
Cold wort Moût froid Ikivuge gikonje
Colour grade Echelle de couleur Indangabara
Colupulon Colupulon
Common wheat Blé InganoCompensating weight Poids compensateur Ibiro byuzuza
Conditioner Conditionneur Ikimeza neza
Conditioning Conditionnement Kumeza neza
Confectioneries Confiseries Ahakorerwa bombo nibijyanye nayo
Continuous fermentation
Fermentation en continu
Gusembura cyangwa gutara bikomeza
Continuous oven Four en continu Ifuru ikomeza Convenience foods Aliments de commodité Ibiryo biteguye
Conveying Transporter Gutwara
Conveyors Transporteur Igitwara
Cooked noddles Nouilles cuites Makaroni zitetse
Cookies Biscuits/Cookies Igisuguti
Corn Maïs Ibigori
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Corn based snacks
Casse-croûte à base de maïs
Ibyo kwica isari bigizwe ahanini n’ibigori
Corn flakes Flocons de maïs Ubwoko bw’ibiryo bikozwe mu bigori
Corn gluten feed Aliment à base de gluten de maïs
Ibiryo by’amatungo by’ibigori birimo guluteyine
Cotton filter pads
Tampons filtrants en cotton/Disques filtrants en cotton
Utuyungirizo dukozwe mu ipamba
Cotton seed oil Huile de coton/Huile de graines/pépins de coton Amavuta y’ipamba
Covalent bonds Liaisons covalentes
Cracker Craquelin Ubwoko bw’ibisuguti
Cracking Ecraser/Fissurer Gusatura
Craking patern Modèle de craquage Uburyo bwo gusatura
Cream ale Bière cremeuse Inzoga ifashe
Cream of tartar Crème du tartreIfu y’umweru yongerwa mu byo kurya bitandukanye
Crispbread Pain croustillant/croquant
Umugati ukomeye, umanyagurika/uvungagurika
Crispness Croustillant/Croquant Kumanyagurika/Kuvungagurika
Croissant Croissant Ubwoko bw’umugati uhese
Crumbly dough Pâte friable Igipondo gicikagurika
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Crystalization CristallisationGufatana kw’isukari cyangwa ikindi kintu
Crystalline region Région cristalline
Cubic capacity Capacité volumétrique Umubyimba
Cutting Découpage Gukata
Cyclone Cyclone
Icyuma kimeze nk’umutiba gikoreshwa mu gutandukanya ibintu
Cyclone separation
Séparation par cyclone/cyclonique
Gutandukanya hakoreshejwe umutiba
Cyclo-pneumatic separator
Séparateur cyclo-pneumatique
Icyuma kimeze nk’umutiba gikoreshwa gutandukanya ibintu
Damaged grain Grain endommagé Urubuto rwangiritse
Dampening Humectation/Amortissement Gutosa/kubobeza
Dark ale Bière foncée/Bière ale brune/Bière ale noire Inzoga yijimye
Dark beer Bière foncée/noire/brune Inzoga yijimye
Darkening Assombrissement/Noircissement Kwijima
Debranning Décorticage Gutonora ibinyampeke
Decibel (dB) Décibel (DB) Decibel
Decoction mashing Brassage par décoction Uburyo bwo kwenga
Decorticating Décorticage Gutonora/Guhera
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Degree of polymerization
Degré de polymérisation
Degree of substitution Degré de substitution Urugero
rw’isimburana
Dehulling Dépelliculage/Décortiqueuse Gutonora
Dehusking Décorticage/Ecossage Gutonora
De-stoner Dénoyauteur/Epierreur Icyuma gikuramo amabuye
Dextrin Dextrine Ubwoko bw’isukari
Dextrose equivalent
Equivalent du dextrose(glucose)
Diacetyl Diacétyle
Diagonal rolls Rouleaux diagonaux Ubwoko bw’ibyuma bisya
Diet beer Bière de régime Inzoga ibariye intungamubiri
Dietary fiber Fibre diététique/alimentaire
Ubukoco bufasha mu kugogora
Dirt Saleté UmwandaDiscrete water-insoluble particle
Particule invisible insoluble dans l’eau
Ibintu bidashonga byireka mu gisukika ntibigaragare
Disulphide bonds Liaisons disulfides
Dormancy of cereal grains
Dormance des graines de céréales
Umudindiro w’impeke
Double helix Double hélice Inyabibiri igoronzoye
Dough Pâte Igipondo
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Dough balls Boules de pâte Utubumbe tw’igipondo
Dough bubbles Bulles de la pâte Uduhago tw’igipondo
Dough consistency Consistance de la pâte Gufata kw’igipondo
Dough dividing Division da la pâte Kugabanya igipondo mo ibice
Dough elasticity Elasticité de la pâteGukururuka/Kureguka kw’igipondo
Dough extensibility Extensibilité de la pâte Kwaguka
kw’igipondo
Dough hydration Hydratation de la pâte Kwakira amazi kw’igipondo
Dough mixing Pétrissage de la pâte Kuvanga igipondo/Gufunyanga
Dough moulding Moulage de la pâte Guha isura (forume) igipondo
Dough proofing Fermentation de la pâte Kubyimba kw’igipondo
Dough relaxation Relaxation de la pâte Kurekura
kw’igipondo
Dough sheet Bande/Feuille de pâte Igipondo gishashe
Dough strength Résistance de la pâte Ubukomere bw’igipondo
Doughnut Beignet/Donut Irindazi
Dough-resting Pâte au repos Guterekwa kw’igipondo
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Dry cleaning Nettoyage à sec Gusukuza umwumira
Drying Séchage Kumisha
Drying phase Phase de séchage Igice cyo kumisha
Drying rate Taux de séchage Urugero rwo kumisha
Duo-aspirator Aspirateur en double Icyuma nyabibiri gikurura umwuka
Durum wheat Blé dur Ubwoko bw’ingano
Dust Poussière Ifu
Dust collector Collecteur de poussière Igikusanya ivumbi
Dusting Dépoussièrage Gutumuka kw’ivumbi
Dyox Dyox
Effluent recovery plant
Usine de récupération des effluents
Uruganda rutunganya amazi ava mu nganda
Elasticity Elasticité Ubureguke
Elevator Ascenseur Icyuma kizamura ibintu
Elongation Elongation Ubwirambure
Embryo Embryon Urusoro
Emulsifier Emulsifiant Gifasha kuvanga amazi n’amavuta
Endocarp Endocarpe Kimwe mu bice by’urubuto
Endohydrolysis Endohydrolyse
Endosperm Endosperme Kimwe mu bice by’urubuto
Endothermic Endothermique
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Enriched flour Farine enrichie Ifu yakungahaye
Enthalpy Enthalpie
Enzymes Enzymes Imisemburo
Epicarp Epicarpe Kimwe mu bice by’urubuto
Epidermis Epiderme Igihu cy’inyuma/Imperaruhu
Ergot Ergot de seigle Indwara y’impeke iterwa n’udukoko
Escalator Escalier mécanique Ingazi/Esikariye
Essential oils Huiles essentielles Amavuta ahumura
Ethanol Ethanol Alukoro
Exhausts Gaz d’échappement Imyuka isohoka
Exogenous enzymes Enzymes exogènes Ubwoko
bw’imisemburo
Exothermic Exothermique
Extensograph Extensographe
Icyuma gipima ubwirambure/ubureguke bw’igipondo
Extract ExtraitIkintu gikuwe, gicukuwe, kivanwe mu kindi
Extract recovery Récuperation des extraits
Kwakira ibintu bikuwe mu bindi
Extraction rate Taux d’extraction Urugero rw’ibintu bikuwe mu bindi
Extruded breakfast cereals Céréales extrudées
Ubwoko bw’ibinyameke bitunganyije ku buryo bwihariye
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Extruded flaked cereals
Céréales en flocons extrudés
Ubwoko bw’ibinyameke bitunganyije ku buryo bwihariye
Extruded puffed cereals
Céréales soufflés et extrudées
Ubwoko bw’iIbinyameke bitunganyije ku buryo bwihariye
Extruded rice Riz extrudéUmuceri utunganyije ku buryo bwihariye
Extrusion Extrusion
Gukora ibintu bifite amasura anyuranye mu gipondo, hakoreshejwe imashini yabugenewe
Extrusion chamber Chambre d’extrusion
Icyumba bakoreramo ibintu bifite amasura anyuranye mu gipondo, hakoreshejwe imashini yabugenewe
Falling number Indice du temps de chute
Farina Farina Ifu/Ifarini
Farina cereals Farine de céréales Ifu y’impeke
Farinograph FarinographeIcyuma gipima ubwiza bw’igipondo
Fat Graisse Ibinure
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Fermentable sugars Sucres fermentescibles Isukari zasemburwa
Fermentation Fermentation Gusembura cyangwa gutara
Fermenter Cuve de fermentation Icyo basemburiramo
Filter Filtre Akayunguruzo
Filtration Filtration Kuyungurura
Firmness Fermeté Gukomera
Flaked cereals Céréales en flocons/Flocons de cereales
Ubwoko bw’ibinyameke bitunganyijwe kuburyo bwihariye
Flakes Flocons
Ubwoko bw’ibinyameke bitunganyijwe kuburyo bwihariye
Flaking Floconnisation Uburyo bwo gukora ibinyampeke bwihariye
Flaking mill Moulin de floconnisation
Icyuma gitunganya ibinyampeke ku buryo bwihariye
Flash pasteurisation
Pasteurisation instantanée
Gushyushya/Kubiza hagamijwe kwica udukoko
Flavor development
Développement de saveur Kongera icyanga
Flavour Saveur Uburyohe/Icyanga
Floral envelope Enveloppe floraleUtubabi tuzengurutse ururabo
Lexicon in English - Français - Kinyarwanda
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Flour bleaching Blanchissment de farine Kwerurutsa kw’ifu
Flour improver Améliorant de farine Ikinoza ifu
Flour packer Emballeur de farine/Conditionneur de farine Igipakira ifu
Foam builder Générateur de mousse Kibyara urufuro
Forming Formation Guha isura
Freeze-drying Lyophilisation
Uburyo bwo kumisha ibintu (amazi ava muri barafu akaba umwuka )
French bread Pain français Ubwoko bw’umugati
Friction Frottement/Friction Gukuba
Frictional cleaning
Nettoyage par friction/Nettoyage par frottement
Guhanagura ukuba
Frosted grain Grain givré/satiné Imbuto z’impeke zishwe na barafu
Fruit coat Enveloppe de fruit Igishishwa
Fumigation FumigationKwica udukoko utwukamo umwuka/Kuka
Fusarium Fusarium Udukoko tumunga impeke
Gelatinization Gélatinisation Gufatana
Germ Germe Umumero
Gin Gin Ubwoko bw’inzoga
Glass transition Transition vitreuse
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Gliadin Gliadine
Poroteyine iba mu mpeke cyane cyane ingano ituma ifu yazo itanga umugati
Gliadin proteins Protéines de la gliadine
Poroteyine ziba mu mpeke cyane cyane ingano zituma ifu yazo itanga umugati
Globulin Globuline Ubwoko bwa poroteyine
Glucanases Glucanases Ubwoko bw’imisemburo
Glucoamylase Glucoamylase Ubwoko bw’imisemburo
Glucose Glucose Isukari ntoya
Gluten Gluten
Guluteni/Ubwoko bwa poroteyine iba mu mpeke cyane cyane ingano ituma ifu yazo itanga umugati
Gluten development
Développement de gluten
Kubyimba kwa guluteni
Gluten matrix Matrice de gluten
Gluten network Réseau de gluten Gluten-free bread Pain sans gluten Umugati udafite
guluteni Glutenin Gluténine Glutenin
Glycolysis GlycolyseGushwanyagurika kw’isukari bigatanga ingufu mu mubiri
Grader Classeur Icyuma gishyira mu byiciro
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Grading Classement Gushyira mu byiciro
Grain Grain Urubuto
Grain drowning Trempage de grain Kwinika imbuto
Grain germination
Germination de grain (céréales) Kumera kw’imbuto
Gramineae Graminées Ibinyantete Granular hydration Hydratation granulaire Gutoha kw’imbuto
Granularity Granularité Gutera bushaza
Granulated sugar Sucre granulé Isukari y’utubuyenge
Granulation Granulation Kubuyengera
Granule form Forme de granulés/Forme granulée
Uduce dudo tw’utubuyenge
Gravity separator Séparateur par gravité
Gutandukanya hagendewe ku buremere
Green oats Avoine verte
Grist Blé á moudre Ingano zatunganyijwe zasebwa
Gun puffed whole grain cereals
Céréales complète soufflé au pistolet (canon)
Ibinyamempeke bikozwe mu buryo bwihariye
Gun puffing Gonflement Gutumba/Kubyimba
Hand appraisal Evaluation à la main Gusuzuma hakoreshejwe intoki
Hand-cut noddles
Nouilles coupées à la main
Makaroni zateguwe intoki
Hand-made noddles
Nouilles faites à la main
Makaroni zateguwe hakoreshejwe intoki
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Hand-stretched noddles
Nouilles tendues à la main
Makaroni zateguwe hakoreshejwe intoki
Hand-swung noddles Nouilles étirées
Ubwo bwa makaroni akazwe ku buryo bwihariye
Hard dough Pâte dure Igipondo gikomeye
Hard wheat Blé durUbwoko bw’ingano zikomeye bufite poroteyine nyinshi
Haze Brume Urwokotsi
Head rice Riz entier Umuceri utamenaguritse
Heated grain Grain (céréale) chaufféUmuceri wacishijwe mu cyuma gishyushya
Helical gears Engrenages hélicoïdaux
Hemicellulose Hémicellulose Isukari iva mu bimera
Herbal aroma Arôme à base d’herbes (plantes)
Impumuro ikomoka ku bimera
Herbal flavour Saveur à base d’herbes (plantes)
Uburyohe bukomoka ku bimera
High amylose corn starch
Amidon de maïs riche en amylose (à teneur élevée en amylose)
Ubwoko bwa amido (isukari) iva mu bigori
High grinding Meulage élevé Gusya
Homogenous hydration Hydratation homogène Gutosa ku buryo
bungana
Hop acid Acide d’houblon
Hop extract Extrait d’houblon
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Hop oil Huile d’houblon
Hop pellets Granules d’houblon
Hop resin Résine d’houblon
Hop vine Vigne d’houblon
Hopped wort Moût houblonné
Hopper Trémie Igiterantete
Hops HoublonHordeum vulgare L Hordeum vulgare L Ikinyampeke
gikorwamo inzoga
Horizontal rolls Rouleaux horizontales Ubwoko by’ibyuma bisya ibinyampeke
Hot wort Moût chaud Umutobororo
Hull Cosse Uduce tw’inyuma tw’imbuto/Igishishwa/Igihu
Hulling efficiency
Efficacité de décorticage Gutonora neza
Humidifier HumidificateurIkintu kizana ubuhehere/Ikintu kibobeza
Humulon Humulon
Husk Cosse Agahu/Igishishwa
Husk layer Couche de cosse/Coque/Balle
Igice gito cyatonorwa ku rubuto
Hydrocolloid gum
Gomme hydrocolloïdale
Hydrogen cyanide Cyanure d’hydrogène
Hydrophilic Hydrophile Gikunda amazi
Hydrophobic Hydrophobe Cyanga amazi
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Hygroscopicity Hygroscopicité Urugero rw’ubuhehere
Impact grinder Broyeur Ubwoko bw’urusyo
Improver Améliorant/Agent améliorant Ibirushaho kunoza
Infestation Infestation Guterwa n’udusimba
Instant noddles Nouilles instantanées Makaroni zitegurwa mu gihe gito
Invert sugar Sucre inverti Ubwoko bw’isukari
Irish red ale Bière rousse d’Irlande Ubwoko bw’inzoga
Iso-α-acids Iso-α-acides
Kernel Grain Urubuto
Kieselguhr Kieselguhr
Kilning Etuvage Kumisha mu ifuru
Kneading Malaxage Guponda/Gufunyanga
Kneading blade Lames de malaxage/Lame de pétrissage
Icyuma giponda/gifunyanga
Lactose Lactose Lagitoze/Isukari iboneka mu mata
Lager Bière blonde Ubwoko bw’inzoga
Lager fermentation
Fermentation de la bière blonde
Uburyo bwo gusembura inzoga
Lagering phase Phase de blondissement igihe cyo guha inzoga ibara
Lagering tank Cuve de blondissement de la bière
Inkono yo kwengeramo
Lambic Lambick Ubwoko bw’inzoga yo mu Bubiligi
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Lauter tun Cuve de clarification/Filtration du moût
Uburyo bwo kwenga aho umutobororo uba wacayutse
Lautering Filtration du moût/ Filtration sur cuve
Uburyo bwo kwenga aho umutobororo uboneka wacayutse cyerurutse
Leavening Levain Umusemburo
Leavening agent Agent gonflant/Levain Igisembura
Lemma Lemme
Igice cy’urubuto rw’impeke/Agashishwa gafubitse urubuto (intete)
Light ale Bière légère Inzoga irimo alukoro nke
Light malt Malt léger Ubwoko bw’mamera
Lignin Lignine
Lipids Lipides Ibinyamavuta
Lipophilic Liphophile Gikunda amavuta
Liquefaction Liquéfaction Guhinduka amazi kw’umwuka
Liquor Liqueur Amavu/Inzoga ikaze
Loaf Pain Umugati
Long dried pasta Pâte sèche longue Makaroni ndende zumye
Long grain Grain long Ubwoko bw’impeke ndende
Low calorie beerBière à basses calories (faible teneur en calories)
Inzoga ifite isukari nkeya
Lupulon Lupulon
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Lyophilization LyophilisationKumisha aho amazi ava muri barafu akaba umuka
Macaroni Macaroni Makaroni
Macromolecule Macromolécule Molekire nini
Magnet Aimant Rukuruzi
Maillard reaction Réaction Maillard
Iyo isukari ihuye na poroteyine hari ubushyuhe ibara ry’ikintu rigahinduka ibihogo
Malt Malt Amamera
Malt colorant Colorant de malt Igiha amamera ibara
Malt liquor Liqueur à base de maltUbwoko bw’inzoga (ifite alukoro nyinshi)/Amavu
Malted grain Grain malté/Céréales maltées Amamera
Malting Maltage Kumeza (amamera)
Maltodextrin Maltodextrine
Maltose Maltose Isukari ya malitoze
Maltster Malteur/Malterie Ukora amamera
Mash Moût Umutobe ukozwe mu mamera
Mash tun Cuve à brassin Indobo yengerwamo
Mashing Empâtage/Brassage Kwenga
Maturation Maturation Gushya kw’inzoga
Mead Hydromel Inzoga y’ubuki
Melanoidin reaction
Réaction de mélanoïdine
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Mellowing of grain
Mûrissement de grains (céréales) Gukura kw’imbuto
Melting Fondre Gushonga
Metal detector Détecteur de métaux Igikoresho gitahura ibyuma
Methyl bromide Bromure de méthyle
Micromolecule Micromolécule Molekire ntoya
Millet Millet/Mil Ubwoko bw’ikinyampeke
Milling Mouture/Moulure/Fraisage Gusya
Mixer Mélangeur Icyuma kivanga
Mixing Mélange/Mélanger Kuvanga
Mixing paddle Palette à mélange/Hélice de mélange Aho bavangira
Mixing trough Cuvette de mélange Ikibumbiro cyo kuvangiramo
Mixograph MixographeIcyuma gipima ibiranga uko igipondo kivangwa
Mixograph test Essai mixométrique Isuzuma ry’Ibiranga igipondo kivangwa
Modified malt Malt modifié Amamera ahinduye
Modified starch Amidon modifié Isukari yahinduwe
Moisture content Teneur en humidité/Taux d’humidité
Ingano y’ubuhehere mu kintu
Moisture testing Test d’humidité Gupima ubuhehere
Mortar Mortier Isekuru
Moth Mite Agasimba kangiza ingano
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Multitubular dust collector
Capteur de poussière multitubulaire/Collecteur de poudre multitubulaire
Icyuma gikusanya ivumbi mu nganda
Mycotoxins Mycotoxines Ubumara buva mu mugera
Native starch granules
Grains d’amidon non-modifié
Niacin Niacine
Noddles Nouilles Amakaroni Non-alcohol beer Bière sans-alcool Inzoga itarimo
alukoroNon-fermentable sugar
Sucre non-fermentiscible Isukari itasemburwa
Non-reducing end
Extrémité non-réductrice/Terminaison non réductrice
Non-reducing sugars Sucres non-réducteurs
Nucellar epidermis Epiderme nucellaire Agahu k’inyuma
k’intimatimaNucellus Nucelle Intimatima
Nucleation Nucléation
Nutrients Eléments nutritifs/Nutriments Intungamubiri
Oat groats Gruaux d’avoine Ubwoko bw’impeke
Oatmeal Farine d’avoine Ifu y’impeke zikura ahantu hakonje
Oats AvoineUbwoko bw’impeke zikura ahantu hakonje
Offals Abats Ibirapfa
Oryza sativa L. Oryza sativa L. Umuceri
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Oscillatting screen Tamis Oscillant Akayunguruzo
kazenguruka
Outsiftings Déchets de tamisage Ibisigarizwa
Oven-pufffed cereals
Céréales soufflées au four
Ubwoko bw’ibinyampeke biteguye ku buryo bwihariye
Ovenspring Gonflement au four
Overcooking Surcuisson Guhisha cyane
Oxidation Oxydation Kugwa ingese
Oxygenation Oxygénation Kwakira umwuka wa ogusijene
Paddy rice Riz paddy/Riz non décortiqué (brut) Umuceri udatonoye
Pale ale Bière pâle Ubwoko bw’inzoga
Pale malt Malt pâle Amamera yijimye
Palea Paléole Agace k’ikimera
Parboiled rice Riz étuvé/cuit à demi/Riz précuit
Umuceri wahuye n’umwuka ushyushye utaratonorwa
Parboiling Etuvage/Cuire à demi Kunyuzwa mu mwuka ushyushye
Pasta products Pâtes Makaroni
Paste Pâte Inombe/Umutsima
Pasting Empâtage Gufata
Pastry PâtisserieAho ibisuguti n’amakeke bikorerwa
Pastry brushe Brosse de pâtisserie/Pinceau à patisserie
Uburoso bukoreshwa mu gukora ibisuguti
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Patent flour Farine brevetée Ifarini
Peak melting temperature
Pic de temperature defusion
Urugero ry’ubushyuhe igifatika gihindukamo igisukika
Pellet mill Moulin (Usine de granules) Icyuma gisya
Pentosans Pentosannes
Peptides Peptides Ibice bigize poroteyine
Pericarp Péricarpe Agahu k’inyuma k’urubuto
Pest Peste Agakoko kangiza imyaka
Pest control Contrôle des parasites Kurwanya indwara zibihigwa
Pestle Pilon Umusekuzo
Phenolics Composés phénoliques
Pitching Tangage Gutoranya ukuramo
Pizza Pizza Piza
Plansifter. Tamis Akayunguruzo k’ifu
Pneumatic conveying Transport pneumatique
Uburyo bwo gutwara ibintu hakoreshejwe umwuka
Polymer PolymèrePolymeric substrate Substrat polymérique
Polymolecule Polymolécule
Polyphenol Polyphénol
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Powder feeder Doseur de poudre Icyuma kigena ifu isohoka
Pre- Avant Mbere
Press cake Tourteau (résiduel) Igikatsi
Prolamin Prolamine
Proteases Protéases
Protein Protéine Poroteyine Protein denaturation
Dénaturation de protéine
Gutakaza umwimerere
Proteolytic enzyme Enzyme protéolytique Umusemburo ukata
poroteyine
Psychrometric chart
Diagramme(Courbe) psychrométrique
Igishushyanyo cyerekana urugero rw’ubushyuhe cyangwa ubuherere mu kirere
Pudding Pudding/Riz au lait
Pullulanase PullulanaseImisemburo ikata amasukari maremare aho ashamikiye
Purifier Epurateur Igisukura
Raw Cru Kidatetse/Kibisi
Reducing end Extrémité réductrice
Reducing sugar Sucre réducteurReduction rolls/smooth rolls Rouleaux de réduction Icyuma gisya ingano
zigatanga ifu inoze
Regrinds Matières rebroyées Gusya bwa kabiri ugamije kunoza
Residues Résidus Ibisigazwa
Rheology Rhéologie Imiterere y’ibisukika
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Riboflavin Riboflavine Ubwoko bwa vitamine
Rice Riz UmuceriRice breakfast cereals Céréales à base de riz Ibiryo bikomoka ku
muceri Rice flour Farine de riz Ifu y’umuceri
Rice polishing Polissage du rizUburyo bwo gutegura umuceri kugirango were
Rice whitening Blanchiment du riz Kwerurutsa umuceri
Roller milling Broyeur à rouleaux Ubwoko bw’urusyo
Rootlets Radicelles UtuziRotary drum screen Tamis à tambour rotatif Akayunguruzo
kazenguruka Rough rice Riz brut/Riz paddy Umuceri udatonoye
Rubber Caoutchouc Kawucu
Rum Rhum Inzoga iva mu Bisheke
Rye Seigle Ubwoko bw’ingano
Saccaromyces Carlsbergensis Hansen
Saccaromyces Carlsbergensis Hansen
Ubwoko bw’umusemburo bwavumbuwe na Hansen
Saccharification SaccharificationGuca amasukari maremare mo amasukari mato
Saline water Eau saline Amazi arimo umunyu
Saw Scie Urukero
Scalpel Scalpel Akabugita
Scalping Ecroutage Gukuba
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Scourer Tampon abrasif/Eponge/Torchon
Ikintu gikuba mu guhanagura
Scraper Grattoir Ikintu giharagata/Inkwaruzo
Scratch Grattage Gukuba ibyuma
Screening Criblage/Tamisage Kuyungurura
Scutellum Scutellum/Ecusson Agace k’urubuto rw’ingano
Secale cereale L Secale Cereale L Bumwe mu bwoko bw’ingano
Seed Graine Urubuto
Seed coat Tégument Igishishwa/Agahu
Semi-crystalline Semi-cristallinSemi-crystalline structure
Structure semi-cristalline
Semolina Semoule Ifu ivamo macaroni
Short grain Grain court Ubwoko bw’ibinyampeke
Shredded rice Riz déchiqueté/Riz râpé Umuceri wamanyaguritse
Shrinkage Rétrécissement Kunanuka mu bunini
Sieve Tamis Akayunguruzo/Akayungiro
Sifter Tamis/Tamiseur Akayunguruzo/Akayungiro
Sifting Tamisage Kuyungurura
Silo Silo Ubuhuniko Six-row winter barley Orge d’hiver six-rangs Ubwoko bw’ingano
Slurry Suspension Isukari ndende iri mu mazi ifashe
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Smoothness Etat lisse Kuba ikintu gisennye
Smut Charbon du blé Inopfu (indwara y’ingano)
Soft wheat Blé tendre Ubwoko bw’ingano
Sorbitol Sorbitol
Sorghum Sorgho AmasakaSour-dough bread Pain au levain Umugati usembuye
Spaghetti Spaghetti Ubwoko bwa makaroni
Sparging Aspersion Gusuka amazi ashyushe ku mamera
Spatula Spatule Akayiko
Spent grain Drêche Imvuzo
Sponginess Spongiosité Ububobere
Spontaneous fermentation Fermentation spontanée Gusemburira
byizanye
Spray Pulverization Guhuhera
Spreader Epandeur Igisanza
Spring wheat Blé de printemps Ubwoko bw’ingano
Sprout Germination Kumera kw’urubuto
Stacking Empilement Kurunda
Starch Amidon Amafufu/Amido
Starch gel Gel d’amidonIsukari ndende yafashe/Amafufu yafashe
Steaming Cuisson à la vapeurGuteka hakoreshejwe umwuka ushyushye
Steel huller Décortiqueuse en acier Icyuma gitonora
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Steep water Eau de trempageAmazi asigara nyuma yo kwinika afite intungamubiri
Steeping Trempage/Macération Kwinika
Stickiness Caractère collant Kumatira
Stoning Dénoyautage Gukuramo urubuto
Straight run Distillation directe Nta kunyura mu bice bice
Stratification StratificationGupanga mu bice bigerekeranye/Kugerekerana
Straw Paille
Ibisigara bidafite agaciro nyuma yo gutunganya ibinyampeke/Ibyatsi
Substrate Substrat Ikintu cyakorerwaho igikorwa
Sucrose Sucrose/Saccharose Ubwoko bw’isukari
Suction AspirationGukurura hakoreshejwe umwuka
Sugar Sucre Isukari
Sweet wort Moût doux Umutobe utarasemburwa
Swelling Gonflement Kubyimba
Syneresis Synérèse Guta amazi bitewe no gupfa kw’ibiryo
Syrup Sirop Siro/Umuhama
Tempering Trempage Gutumbika
Tension rods Barres de traction Ibyuma ibindi bintu bifatiraho
Testa Tégument Agace k’urubuto
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Tetraploid Tétraploïde
Thermostable ThermostableKitangizwa no kwiyongera kw’ubushyuhe
Thiamin Thiamine Ubwoko bwa vitamine
Thickener Epaississant Igitera gufatana
Threshing Battage Guhura
Toasting Grillade/Grillage Kotsa
Top fermentation Haute fermentation Uburyo bwo gusembura
Toppings Garnitures
Toughness Dureté Ubukomere
Traditional beer Bière traditionnelle Inzoga ya gakondo
Tray Plateau Iparato Triticale hexaploide Lart.
Triticale hexaploide Lart. Ubwoko bw’ingano
Triticum aestivum L. Triticum aestivum L. Ubwoko bw’ingano
Triticum durum Triticum durum Ubwoko bw’ingano Unbleached flour Farine non blanchie Ifu iterurukijwe
Uneven hydration Hydratation inégale Gutota s kuburyo
butangana
Unmalted cereals
Céréales non maltées (crues)
Impeke zitahindutsemo amamera
Vacuum Sous vide
Vanilla Vanille Vanila
Viscoelastic Viscoélastique Gifashe kandi kirenduka
Viscograph Viscographe Icyuma gipima uburenduke
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Viscometer Viscomètre Igipima uburenduke
Vitamin Vitamine VitamineVolatile component Composant volatil Ikintu gihindukamo
umwukaWarehouse Entrepôt Uruhunikiro/Ikigega
Warm stabilisation
Stabilisation par chaleur
Kwikeneka (Guteka) kw’inzoga mu bushyuhe
Washer Laveur/Laveuse/Rondelle Icyogesho
Water absorption Absorption de l’eau Kunyunyuza amazi
Water binding capacity
Capacité de liaison à l’eau
Ubushobozi bwo gufata n’amazi
Water holding capacity
Capacité de rétention d’eau
Ubushobozi bwo gufata amazi
Waved roller Rouleau ondulé Umutende ugaraze Waxy corn starch
Amidon de maïs a cristaux cireux Ubwoko bwa amido
Waxy starch Amidon cireux Ubwoko bwa amido
Weevil Charançon Imungu
Weigher Peseur/Balance Umunzani
Wet milling Mouture humide Gusya bibobereye (hari amazi)
Wheat Blé Ingano
Wheatfeed Blé fourrager/ Fourrage de blé
Ibiryo by’amatungo bikozwe mu ngano
Wheatmeal gruaux de blé Ibiheri by’ingano
Whiskey Whiskey Inzoga/Wisiki
White bread Pain blanc Umugati ukozwe mw’ifarine yera
White rice Riz blanc Umuceri w’umweru
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Whole kernel Grain entier Urubuto rwuzuye
whole wheat Blé entier Ingano
Wholemeal bread Pain complet
Umugati ukoze mu ngano batakuyeho agahu k’inyuma
Wholemeal flour Farine de blé complete Ifu yuzuye
Winter wheat Blé d’hiver Ubwoko bw’ingano
Wort Moût Umutobororo
Yeast Levure Umusemburo
Yeast of first generation
Levure de première génération
Umusemburo ukoreshejwe rimwe
Yeast pitching Ensemencement de la levure
Uburyo bwo kongeramo umusemburo
Young beer Jeune bière Inzoga y’umushyuhira
Lexicon in English - Français - Kinyarwanda
CEREALS AND CEREAL PRODUCTS
MEAT AND MEAT PRODUCTS
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ENGLISH FRANÇAIS KINYARWANDA
Acetic acid Acide acétique
Acidity Acidité Ubukarihe/Ubusharire
Acidulant Acidulant/Acidifiant Igitera ubukarihe/ ubusharire
Additives AdditifsIbyongerwa mu biryo/mu binyobwa (kubera impamvu zinyuranye)
Agglomeration Agglomération Kwegerana
Air blower Ventilateur/Souffleur d’air
Igisunika umwuka/Icyuma gihuha umwuka
Air cooling Refroidissement par l’air froid
Gukonjesha hakoreshejwe umwuka
Air outlet Sortie d’air Ahasohokera umwuka
Air temperature Température de l’air Ubushyuhe bw’umwuka
Airborne microorganism
Micro-organisme présent dans l’air
Akanyabuzima kaba mu mwuka
Air-convection dryer
Séchoir à convection d’air
Ifuru yumisha ikoresha umwuka
Aluminum foilFeuille d’aluminium/Papier d’aluminium
Impapuro zikozwe muri aliminiyumu
Amaranth Amaranthe Inyabutongo
Anthocyanidin Anthocyanidine
Anthocyanin Anthocyane Irangabara ry’ubururu ry’ibimera
Anti-browning agent
Agent anti-brunissement
Ikibuza ibiribwa guhinduka ikigina
Anti-microbial agent Agent antimicrobien Ikibuza umugera gukura/
Ikirwanya mikorobi
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Antioxidant Antioxydant
Ikibuza gutwikwa kw’amamolekuleKibuza kwangizwa n’umwuka wa ogusijene
Antiseptic AntiseptiqueKibuza umugera kugera ku mubiri/Ikizitira mikorobi
Apple Pomme Pome
Apricot Abricot
Aroma Arôme Impumuro
Artichoke Artichaut Artichaut
Artificial ripening
Mûrissement artificielle
Kuneka/Gushya bitewe n’ubugenge bwa muntu
Ascorbic acid Acide ascorbique Vitamine C
Aseptic filling Remplissage aseptique
Gusuka /Gupakira ahantu hatari umugera
Aseptic packaging
Conditionnement aseptique
Gupfunyikira a ahantu hatari mikorobi
Asparagus Asperges
Astringency Astringence Gikarishye
Atmospheric humidity
Humidité atmosphérique Ubuhehere buri mu kirere
Automatic filler
Remplisseur automatique
Icyuma kikoresha mu gupakira
Avocado Avocat Avoka
Bacterium (plur. Bacteria) Bactérie(s) Ubwoko bw’umugera/
Bagiteri
Banana Banane Igitoke
Barrel Tonneau/Baril Ingunguru
Batch Lot Itsinda
FRUITS AND VEGETABLES
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Batch number Numéro de lot Inomero y’’itsinda
Beetroot Betterave Beterave
Belt conveyor Bande transporteuse Uburyo bwo gutwara ibintu mu ruganda
Belt drier Séchoir à bande Ubwoko bw’ifuru yumisha mu ruganda
Belt press Presse à bande/Bande de pressage
Icyuma gikamura (kivana umutobe mu mbuto)
Berries Baies Inkeri
Bin Bac/Poubelle Icyavu/Ikintu bamenamo imyanda
Bitterness Amertume UburureBlack eyed bean Type de haricot Ubwoko bw’ibishyimbo
Blackberry Mûre Ubwoko bw’inkeri
Blanching Blanchiment Gushyushya akanya gato
Blending Mélanger Gusya uvanga
Blueberry Myrtille/Type de fruit à baie
Ubwoko bw’inkeri zubururu
Boiling point Point d’ébullition Igipimo cy’ubushyuhe ibisukika bibiriraho
Brined vegetables Légumes saumurés Imboga zinitswe mu mazi
arimo umunyu
Brix Brix Igipima urugero rw’isukari
Broad bean Fève Ubwoko bw’ibishyimbo binini
Brocolli Brocoli Borokoli
Bromelain BromélaïneUbwoko bw’umusemburo wo mu nanasi
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Browning BrunissementGusa n’ikigina kw’ibiribwa bitewe n’imisemburo
Bruising Meurtrissures Gukomeretsa
Brussel sprout Chou de Bruxelles Ubwoko bw’amashu
Bulb Bulbe Igitunguru/Imvovompiri
Bulk Volume/Masse Ubunini/umubyimba
Bulking agent Agent gonflant Ikintu cyongera umubyimba/ubunini
Butternut squash Courge musquée Ubwoko bw’idegede/
ibihaza
Cabinet sun-dryer
Cabine à séchage solaire
Ifuru yumisha hakoreshejwe imirasire y’izuba
Can Boîte de conserve AgakopoCancer prevention
Prévention du cancer Gukumira kanseri
Canned foods Aliments en conserve Ibiryo byo mu dukopo
Canning Mise en conserveGupfunyika ibiribwa mu dukopo bigatekwa bikamara igihe kirerere
Capper Capsuleur Icyuma gishyiraho imifuniko
Capping machine
Machine de capsulage
Imashini ishyiraho imifuniko
Caramelization CaramélisationGukaranga isukari/Gushyira isukari ikaranze mu kintu
Carbon dioxide Dioxide de carbone/ Gaz carbonique Gaz carbonique
Cardiovascular diseases
Maladies cardiovasculaires Indwara z’umutima
FRUITS AND VEGETABLES
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Carotenoid Carotenoïde Irangabara ry’ibimera rya oranje
Carrot Carotte Karoti
Cashew nut Noix de cajou/Anacarde
Ubwoko bw’imbuto zera ahantu hashyushye
Cathechins Cathéchines
Cauliflower Chou-fleur Shufuleri
Celery Céleri Seleri
Cellophane Cellophane CellophaneCellulose acetate Acétate de cellulose
Cellulose film Film de cellulose
Centrifugation Centrifugation Gutandukanya ibintu hakoreshejwe gukaraga
Centrifuge CentrifugeuseIcyuma gitandukanya ibintu hakoreshejwe kubikaraga
Chelating agent Agent chélateur
Chemical compounds
Composés chimiques Ibinyabutabire
Chemical food preservatives
Agents chimiques de conservation des aliments
Ibyongerwa mu biryo bigafasha kubikwa igihe kirekire
Chemical peeling Epluchage chimique Guhata hakoreshejwe
uburyo bw’ubutabire
Chemicals Produits chimiques Ibinyabutabire
Cherry Cerise Ubwoko bw’inkeri
Chill injury Meurtrissement dû au coup de froid
Kononekara kubera ubukonje
Chilling Refroidissement Gukonjesha
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Chlorine ChloreChlore/Umuti usukura, wica udukoko mu mazi n’ahandi
Chopping Hachage Gukatagura/Gucagagura
Chunck Gros morceau Ikimanyu/igisate kinini
Cider CidreIkinyobwa gisembuye kiva mu mutobe w’imbuto za pome
Citric acid Acide citrique
Citrus fruits Agrumes Ibisacunga
Clarification ClarificationIgikorwa gituma igisukika gicayuka/cyeruruka
Clementine ClémentineImbuto zikomoka mu guhuza mandarine n’amaronji
Climatic conditions
Conditions climatiques Imiterere y’ikirere
Cloth-bag Tissu-sac/Sac en tissu Umufuka
Cloudiness Turbidité Kidacayutse
Coated Enduit/Enrobé Gisize amavuta
Coconut Noix de coco Ubwoko bw’imbuto
Codex alimentarius Codex alimentarius Codex alimentarius
Cold storage Entreposage à froid Guhunika hakoreshejwe ubukonje
Colloidal particles
Particules colloïdales
Colloidal stability Stabilité colloïdale
FRUITS AND VEGETABLES
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Color compounds Matière colorante Ibirangabara
Colorimeter Colorimètre Icyuma gipima ibara ry’ikintu
Commercially sterile
Commercialement stérile
Ikiribwa cyangwa ikinyobwa kitarimo utunyabuzima dushobora kucyangiza
Concentrated fruit juice
Jus de fruit concentré
Umutobe w’imbuto udafunguye
Concentration Concentration Urugero rwo gufungura
Condiments Condiments Indyoshyandyo (ibirungo)
Continous belt press
Presse à bande continue
Ubwoko bw’icyuma gikamura umutobe kidahagarara
Continuous pressure filters
Filtres à pression continue
Utuyunguruzo dukoresha ingufu ku buryo bukomeza
Controlled-atmosphere storage
Entreposage à atmosphère contrôlé
Ihunikiro rifite imiterere igenzuwe
Convection Convection Guhererekana k’ubushyuhe mu mwuka
Convection dryer
Séchoir à convection
Ifuru ikoresha umwuka mu kumisha
Conveyor Transporteur/tapis roulant
Ikintu gikoreshwa mu gutwara ibintu
Conveyor dryer
Séchoir à bandes transporteuses
Ubwoko bw’ifuru yumisha ibintu bigenda
Cooling Refroidissement Gukonjesha
Cooling Refroidissement Gukonjesha
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Cooling belt
Tapis de refroidissement/Bande de refroidissement
Ahakonjesherezwa ibintu bigenda
Cooling tunnel Tunnel de refroidissement
Ikonjesherezo rifunze rirerire
Corkers Boucheuse des bouteilles
Icyuma gishyira imifuniko ku macupa
Courgette Courgette Idegede/Kurujete
Cranberry Canneberge Ubwoko bw’imizabibu
CrispnessCroustillance/Croustillant/Croquant
Kumanyagurika/Kuvungagurika
Critical control point
Point de contrôle critique
Ahantu ha ngombwa ho kugenzura
Crop Culture/Récolte IbiihingwaCross-contamination
Contamination croisée
Kwandura kw’ikiribwa bitewe n’ikindi cyanduye
Cruciferous vegetables Légumes crucifères
Crushing Concassage Kujajanga
Cucumber Concombre Concombre
Curing Affinage
Curing room….
Chambre de durcissement/Chambre de fumage
Icyuma basaniramo
Cutting board Planche de découpage
Igikoresho bakatiraho imboga n’ibindi
Cyclodextrin Cyclodextrine
FRUITS AND VEGETABLES
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Dates Dattes
Ubwoko bw’imbuto ntoya ziryohera zera ku giti kimeze nk’umukindo gikura ahantu hashyuha
Deacidification Désacidification Gukura aside/uburure mu kintu
De-aerator Dégazeur/Purgeur Gikuramo umwuka
Debittering Désamérisation Gukuramo ubusharire cyangwa uburure
Deep freezing Surgélation/Congélation
Gukonjesha cyane/Kugagazwa n’imbeho
Defreezing Décongélation Kuvana mu bukonje (bwa barafu)
Dehydrated fruits Fruits déshydratés Imbuto zakamuwemo
amazi/zumagayeDehydrated vegetables
Légumes déshydratés
Imboga zakamuwemo amazi/zumagaye
Dehydration DéshydratationGukuramo amazi/Kumisha/ Ubwumagare/Kumagara
Density Densité Ireme Depectiniza-tion Dépectinisation Gukuramo pegitine
Desinfestation Desinfestation Gukumira udusimba/Kwica mikorobi
Destarching Désamidonner Gukuramo amido
Destoner Dénoyauteur Gikuramo urubuto
Deterioration Détérioration Kononekara/Kwangirika
Dip washer Laveuse par immersion
Icyoza hakoreshejwe kudubika/kwinika
Dipping Immersion/Trempage Kudubika
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Distribution belt
Courroie de distribution/Bande de distribution
Icyuma gikwirakwiza
Dormancy Dormance
Umudindiro w’imbuto (bivugwa iyo imbuto zitameze kubera ibihe bibi, zitegereje ibihe byiza)
Dosage Dosage Urugero/Igipimo
Draining Egoutter Gukuramo (amazi)/Gukamura
Dried fruits Fruits secs Imbuto zumye Dried vegetables Légumes secs Imboga zumye
Drum dryer Séchoir à tambour Ubwoko bw’ifuru yo kumisha
Drupe DrupeUbwoko bw’imbuto zigira ikibuto imbere yazo
Dry matter content
Teneur en matière sèche
Igice gisigara iyo ikiribwa cyangwa igihingwa kivuyemo amazi yose
Drying Séchage Kumisha
Drying curve Courbe de séchage Umurangamyumire
Drying period Période de séchage Igihe cyo kumisha
Drying season Saison de séchage Igihe (cy’umwaka) cyo kumisha
Drying tray Plateau de séchage Ipulato yo kumishirizaho
Dust Poussière Umukungugu
Dust contamination
Contamination par la poussière
Kwandura bitewe n’umukungugu
Dust-free Sans poussière Nta vumbi/Kidafata ivumbi
FRUITS AND VEGETABLES
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Efficiency Efficacité Gitunganye
Egg plant Aubergine Urutoryi
Electronic sizing
Calibrage électronique/Encollage électronique
Kugabanya ubunini bw’ibintu hakoreshejwe ibyuma by’ikoranabuhanga
Electronic sorting Tri électronique
Gutoranya/Kujonjora ibintu hakoreshejwe ibyuma by’ikoranabuhanga
Endive Chicorée frisée Ubwoko bw’imboga zikoreshwa muri salade
Endocarp Endocarpe Kimwe mu bice bigize urubuto
Enzymatic activity
Activité enzymatique Imikorere y’imisemburo
Enzymatic browning
Brunissement enzymatique
Gusa n’ikigina kw’ibiryo bitewe n’imisemburo
Enzyme Enzyme Umusemburo (wo mu bwoko bwa poroteyine)
Enzyme clarification
Clarification d’enzymes
Gucayura ibisukika hakoreshejwe imisemburo
Enzyme treatment
Traitment enzymatique
Gukoresha imisemburo mu gutunganya ibintu
Equilibrium moisture content
Equilibre hygrométrique (Teneur en eau à l’équilibre)
Amazi ari mu kintu imbere iyo kitakwakira cg gite amazi bitewe naho kiri
Equipment Equipement Ibikoresho
Essential amino acids
Acides aminés essentiels
Ubwoko bwa aside amine umubiri w’umuntu n’ibikoko bitakwikorera, ziva mu biribwa
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Essential oils Huiles essentielles Amavuta ahumura ava mu bimera ahumura neza
Evaporator EvaporateurIcyuma gihindura igisukika umwuka/Igicumbisha amazi
Expiry date Date d’expiration Igihe
extractor Extracteur Ikintu gikamura
Extrinsic factor Facteur extrinsèque Impamvu ziturutse hanze
Falling film evaporator
Evaporateur à pellicule/Film descendante
Ubwoko bw’icyuma cyumisha
Fan Ventilateur Icyuma gihuhera umwuka
Fat content Teneur en matières grasses/graisse
Ingano y’amavuta ari mu kintu
Fat-soluble vitamins
Vitamines liposolubles
Vitamine ziba mu binure
Fava bean Fève Ubwoko bw’ibishyimbo binini
Fermentation Fermentation Gutara /Gusembura/Ugatara/Ugushya
Fermentation process
Procédé de fermentation Igikorwa cyo gusembura
Fermentation starters
Agents de fermentation Imisemburo
Fiber Fibre Ubukoco
Field packing Emballage sur terrain/au champ Gupakirira mu murima
Fig Figue Ubwoko bw’imbuto
Filling Remplissage Kuzuza
Firmness Fermeté Ubukomere
FRUITS AND VEGETABLES
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Flash evaporator
Evaporateur instantané
Icyuma gihindura igisukika mo mwuka mu gihe gito
Flavonoids Flavonoïdes
Flavour Saveur Uburyohe/IcyangaFlavour volatile compounds
Composés volatils aromatisants
Ibintu bitwarwa n’umwuka bihumuza
Flotation washing Lavage à flottaison Koza hakoreshejwe
kureremba
Flowerhead vegetables Légumes florifères Imboga zigira indabo
Fluidized bed Lit fluidisé
Imashini yumisha ikoresheje umwuka ushyushye uca mu byumishwa
Foodborne illness
Maladie d’origine alimentaire
Indwara zituruka mu biryo
Food-grade plastic bottles
Bouteilles en plastique agrées pour l’usage alimentaire
Amacupa ya pulasitike agenewe gupakira ibiribwa cyangwa ibinyobwa
Forced air cooling
Refroidissement par air forcé
Gukonjesha hakoreshejwe kohereza umwuka n’ingufu mu bintu
Free radicals Radicaux libres
Freeze-drying LyophilisationKumisha aho amazi ava muri barafu akaba umwuka
Freezing CongélationGukonjesha cyane kugeraho ikintu kiba barafu
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Fresh produceProduit agricole frais/Fruits et légumes frais
ibiribwa bigisarurwa/bitoto
Fresh storage Stockage au frais Guhunika ibiribwa bikiva mu murima
Fresh-frozen vegetables
Légumes frais- surgelées
Imboga mbisi zakonjeshejwe zikagagara
Frozen fruits Fruits surgelés Imbuto zagagajwe n’imbeho
Frozen vegetables Légumes surgelées Imboga zakonjeshejwe
zikagagara
Fruit Fruit Urubuto
Fruit coating Enrobage de fruit Gusigiriza imbuto
Fruit cocktail Macédoine de fruits/Salade de fruits
Imvange y’imbuto zinetse
Fruit concentrate Concentré de fruit Umutobe w’imbuto
udafunguye Fruit jam Confiture de fruit Komfitire y’imbuto
Fruit jellies Gelées de fruit Imbuto zifashe
Fruit juice Jus de fruit Umutobe w’imbuto Fruit manufacturing
Transformation des fruits
Gutunganya imbuto mu ruganda
Fruit mix Mélange de fruits Imvange y’imbuto
Fruit nectar Nectar de fruitUmutobe ushobora kongerwamo amazi n’isukari
Fruit paste Pâte de fruit Inombe y’imbuto/Umutsima w’imbuto
Fruit products Produits fruitiers Ibikomoka ku mbuto
Fruit puree Purée de fruit Inombe y’imbuto
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Fruit quality Qualité du fruit Ubuziranenge/Ubwiza bw’imbuto
Fruit skin Peau du fruit/Epiderme du fruit Uruhu rw’urubuto
Fruit spoilage Détérioration de fruits Kononekara kw’imbuto
Fungi Champignons/Mycètes
Ubwoko bw’umugera/Ibisahumyo
Fungicide Fongicide Umuti wica udusahumyo
Funnel Entonnoir Umubirikira
Garlic Ail Tungurusumu
Gel Gel Igikoma gifashe cyane
Gelatin Gélatine
Genetic modification
Modification génétique
Guhinduka bishingiye ku ndangakamere z’ikinyabuzima
Ginger Gingembre Tangawizi
Glass jarFiole en verre/Bocal en verre/ Récipient en verre
Ikirahure
Gooseberry Groseille à maquereau Gaperi
Grade Catégorie Urwego
Grape Raisin Umuzabibu
Grapefruit Pamplemousse Pamplemousse
Green bean Haricots verts UmutejaGreenhouse dryer Séchoir en serre Inzu yumishirizwamo
igenzuwe Grinding mill Broyeur/Moulin Urusyo
Groundnut Arachide Ubunyobwa/Ibiyobe/Ububemba
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Guava Goyave Ipera
Hard water Eau calcaire/Eau dure
Amazi arimo imyunyu ngugu myinshi
Harvesting Moissonnage/Recolte Gusarura
Hazard Risque/Danger alimentaire
Ibishobora kwangiza ubuzima
Headspace vacuum Espace non rempli Umwanya usigara hejuru
y’ibiryo bipakiyeHealth Santé Ubuzima
Health benefits Bienfaits pour la santé Inyungu z’ubuzima
Heat sterilization
Stérilisation par la chaleur
Kwica imigera hakoreshejwe ubushyuhe
Heat-resistant pathogens
Agents pathogènes resistant à la chaleur/Thermorésistants
Imigera yica, iticwa n’ubushyuhe
Heavy metals Métaux lourds
Herbs Herbes Utwatsi duhumuza
Hermetic closure
Fermeture hermétique
Kurumya/Gufunga neza/hose
Hermetic packaging
Emballage étanche/ Conditionnement hermétique
Gupakira ugafunga neza neza
High pressure water jet
Jet d’eau à haute pression
Icyuma cyohereza amazi n’ingufu
High-pressure sterilization
Stérilisation à haute pression
Kwica imigera yose hakoreshejwe ingufu nyinshi
Holding tank Réservoir de retenue Ingunguru
Hot filling Remplissage à chaud
Kuzuza ibiryo bishyushye mu dukopo
FRUITS AND VEGETABLES
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Hot pepper Piment (fort) Urusenda
Hot-gas peeling
Epluchage à gaz chaud
Guhata hakoreshejwe umwuka ushyushye
Hulling Décorticage GutonoraHydraulic press Presse hydraulique
Hydrocooling Refroidissement par l’eau
Gukonjesha hakoreshejwe amazi akonje
Hydrogen swell
Gonflement du à l’hydrogène
Kubyimba kw’udukopo ibiryo birimo kubera umwuka wa idorojene
Hygiene Hygiène IsukuHygiene measures Mesures d’hygiène Amabwiriza y’isuku
Hyperfiltration Hyperfiltration Kuyungurura ukanoza
Incubation Incubation Kubika ikintu ahantu hari ubushyuhe bugennye
Ingredients Ingrédients Ibitekwa/Ibigize ikintu
Inoculation Inoculation Gushyiramo umusemburo
Insect Insecte Inigwahabiri
Instantizing Instantanéisation
Intrinsic factors
Facteurs intrinsèques
Impamvu zivuye kuri kamere y’ikintu
Irradiation Irradiation Gutwika hakoreshejwe imirasire
Jackfruit Jacquier Igifenesi
Jam Confiture Komfitire
Jar Fiole/Bocal/Pot/Récipient Icupa
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Jars screw-top Fiole à bouchon vissable en haut
Icupa zifungwa hazengurutswe
Jelly Gelée Igikoma
Juice appearance Apparence du jus Uko umutobe ugaragara
(usa)
Juice filler Remplisseur de jus Icyuma gishyira umutobe mu macupa
Juice-based beverages
Boissons à base de jus
Ibinyobwa bikomoka ku mbuto/Imitobe
Kiwi fruit Fruit de kiwi Ubwoko bw’imbuto za z kiwi
Label Etiquette Urupapuro rugaragaza ibiranga ikintu
Labeller Etiqueteuse Icyuma gishyiraho urupapuro ruranga ikintu
Labelling Etiquetage Gushyiraho urupapuro ruranga ikintu
Lactic acid Acide lactique Aside mvamata
Lactic-acid fermentation
Fermentation lactique
Gusembura hakoreshejwe bagiteri za aside mvamata
Ladle Louche Umudaho
Layer CoucheLeafy vegetables Légumes feuillues Imboga z’inyabibabi
Leakage Fuite Guhita/Guhitisha
Leek Poireau Puwaro
Lemon Citron Indimu
Lemonade Citronnade Umutobe uva mu bisacunga
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Lemongrass Lemongrass/Citronelle Cyayicyayi
Lemon-squeezer Presse-citron Icyuma gikamura indimu
Lima bean Haricot de lima Ubwoko bw’ibishyimbo
Lime Citron vert/Chaux Indimu/Ishwagara
Limonene Limonène Igisukika kiba mu gishishwa cy’indimu
Liquefaction Liquéfaction Guhinduka igisukika k’umwuka (mu mazi)
Lutein Lutéine
Lycopene Lycopène Irangabara ritukura mu bimera
Macadamia Macadamia Makadamiya
Maceration Macération Kwinika
Maillard reaction Réaction Maillard
Igikorwa kiba iyo isukari ihuye na poroteyine hari ubushyuhe ikintu kigasa n’ibihogo
Malic acid Acide malique
Mango Mangue Umwembe
Mangosteen Mangoustan Ubwoko bw’igiti gitanga imbuto
Manure Fumier Imborera
Marinade Marinade Uburyo bwo kurunga imboga n’ibindi biribwa
Marmalade Confiture/Marmelade Ubwoko bwa komfitire
Mashing Brassage Kwenga
Maslin pan Casserole de méteil Ubwoko bw’isafuriya
Maturity Maturité Kwera/Gushya
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Melon Melon Idegede
Membrane filtration
Filtration membranaire
Uduhu/Utwenda twabugenewe dukoreshwa mu iyungurura
Mesocarp Mésocarpe Kimwe mu bice bigize urubuto
Metabisulfite Metabisulfite
Microbial safety
Innocuité microbienne/Salubrité microbienne
Ubuziranenge burebana n’ibyakwangiza ibiribwa bitewe na mikorobi
Microbial spoilage
Détérioration d’origine microbienne
Kwangirika bitewe na mikorobi
Microorganism Micro-organisme Umugera/Akanyabuzima
Milling Mouture Gusya
Minerals Minéraux Imyunyu ngugu
Mixer Mélangeur Ikivangisho
Mixing tank Réservoir de mélange
Tanki ikoreshwa mu kuvanga ibintu
Modified-atmosphere packaging
Conditionnement sous atmosphère modifié
Gupakirira ahari umwuka wahinduwe
Moisture Humidité UbuhehereMoisture content Taux d’humidité Urugero rw’ubuhehere
Monitoring Suivi/Contrôle Igenzura
Moringa Moringa Moringa
Mould Moisissure/Moule Uruhumbu
FRUITS AND VEGETABLES
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Multiple-effect evaporator
Evaporateur à effets multiples
Icyuma cyifashishwa mu kugabanya amazi hakoreshejwe umwuka
Mush/Cornmeal
Bouillie de maïs/Semoule de maïs Igikoma cy’ibigori
Mushing Préparer une bouillie Kunomba
Mushroom Champignon Igihumyo
Mushroom Champignon Igihumyo
Muslin cloth Mousseline/Tissu de mousseline
Ubwoko bw’akayunguruzo gakozwe mu gitambaro
Nanofiltration Nanofiltration Uburyo bwo kuyungurura
Natural acidification
Acidification naturelle Gusharira byizanye
Natural preservative Conservant naturel Ibintu kamere bituma
ibiribwa bitangirika
Natural waxes Cires naturelles Imishashara y’umwimerere
Nectar Nectar Utuzi tuba ku ndabyo turyohera
Non-enzymatic browning
Brunissement non enzymatique
Kwijima bidatewe na imisemburo
Non-volatile compounds
Composés non-volatiles
Ibintu bidahinduka umwuka
Nozzle Buse (pulvérisateur) Umwenge
Nut Noix Ubwoko bw’urubuto rukomera/Nuwa
Nutrients Eléments nutritifs Intungamubiri
Nylon sieve Tamis en nylon Akayunguruzo gakozwe muri nilo
Off-flavour Mauvais goût Ububihe
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Okra Gombo Gombo
Olive Olive Olive
Onion Oignon Igitunguru
Optimum dosage Dosage optimal
Gupima ibintu bitandukanye ku buryo nyabwo
Orange Orange Icunga/Ironji
Organic produce Culture biologique Imyaka/ibiribwa
by’umwimerere
Organoleptic OrganoleptiqueCyumvwa hakoreshejwe umubiri gusa (intoki, kureba, kurigata…)
Osmotic concentration
Concentration osmotique
Osmotic dehydration
Déshydratation osmotique
Uburyo bwo gukura amazi mu kintu
Oven Four Ifuru
Oxidative breakdown
Dégradation oxydative Gutwikwa na ogusijene
Package Paquet/Emballage Ipaki
Packing Emballage Gupakira/Gupfunyika /Gushyira muri ambalaji
Pallet PaletteIgitereko kibikwamo ibiribwa byatunganijwe cyangwa byasaruwe
Papain Papaïne Umusemburo uba mu ipapayi
Papaya Papaye Ipapayi
Parsley Persil Ubwoko bw’imboga zisa na seleri/Perisili
Passion fruit Fruit de maracuja/Fruit de la passion Marakuja/Itunda
FRUITS AND VEGETABLES
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Paste Pâte Inombe
Pasteurization PasteurisationGuteka/Gushyushya/Kubiza hagamijwe kwica udukoko
Pathogen PathogèneMikorobi zitera indwara/Igihumanya/Igitera indwara
Peanut Arachide Ubunyobwa
Pear Poire Ubwoko bw’imbuto
Pearch Pêche Ubwoko bw’imbuto
Peas Pois Amashaza
Pectic enzymes Enzymes pectolytiques Ubwoko bw’imisemburo
Pectin Pectine Ubwoko bw’isukari
Pectinases Pectinases Ubwoko bw’imisemburo
Pectolytic enzyme
Enzyme pectolytique
Anzime zicagagura poroteyine
Peel separator Séparateur d’écorce Akamashini gakuraho igishishwa
Peeler Eplucheuse Icyuma gihata
Peeling Epluchage Guhata
Pepper Poivre Puwavuro
Pericarp Péricarpe Kimwe mu bice bigize urubuto
Perishability Altérabilité/Périssabilité Kwangirika
Pest control
Contrôle des parasites/Lutte phytosanitaire/Lutte contre les insectes nuisibles
Kurinda udukoko twangiza ibihingwa cyangwa ibiribwa
pH pH Ubukare
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pH metre pH-mètre Igikoresho gipima ubukare
Phenol PhénolPhenolic compound
Composé phénolique
Physical hazards
Risques physiques/Dangers physiques
Ibintu bifatika byangiza umubiri bishobora kuboneka mu biryo
Physico-chemical properties
Propriétés physico-chimiques Imiterere
Phytochem-icals
Substances phytochimiques
Ibintu biba mu bimera bifitiye akamaro umubiri
Phytonutrients Phyto-nutrimentsUbwoko bw’intungamubiri ziba mu mbuto n’imboga
Pickle CornichonUbwoko bw’ikiribwa gikorwa mu bintu bitandukanye
Pigment Colorant Intangabara
Pineapple Ananas Inanasi
Plastic film bag Sac en film plastique
Umufuka wifitemo agahu ka parasitike
Plum Prune Ubwoko bw’imbuto(y’Ikinyomoro)
Pod vegetables Légumes à gousse ibinyamisogwe
Polyethylene Polyéthylène
Polyphenol Polyphénol
Polyphenol oxidase Polyphénol oxidase
Polyvinyl chloride
Chlorure de polyvinyle
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Pomegranate Grenade Ubwoko bw’imbuto/Umukomamanga
Porosity Porosité Kugira utwenge ducamo amazi
Post-harvest Post-récolte Nyuma y’isarura
Post-harvest defects Défauts post-récolte Ibyangiritse bigaragara
nyuma y’isaruraPost-harvest diseases
Maladies post-récolte
Indwara za nyuma y’isarura
Post-harvest losses Pertes post-récolte Ibitakara nyuma y’isarura
Post-harvest quality Qualité post-récolte
Ubwiza/ubuziranenge bw’imyaka nyuma y’isarura
Post-harvest technology
Technologie post-récolte
ikoranabuhanga bwo gufata neza ibyasaruwe
Potable water Eau potable Amazi meza yo kunywaPowdered products Produits en poudre Ibiribwa bikoze mu mafu
Pre-clarification Pré-clarification Ibikorwa mbere yo
kuyungurura
Pre-harvest management Gestion pré-récolte Imicungire ya mbere
y’isarura
Preservation Conservation Kubika/Guhunika
Preservative ConservantIcyongerwa mu biryo gifasha kubibika igihe kirekire
Preserves ConservesIbiribwa biteguwe mu buryo bizamara igihe kirekire bitarangirika
Pre-sorting Triage préalable Kurobanura kw’ibanze/gukorwa mbere
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Pressure-type filters
Type de filtres à pression
Ubwoko bw’utuyunguruzo
Pre-treatment Traitement préliminaire
Gutunganya (ibiribwa) by’ibanze/bikorwa mbere
Proanthocyan-idins Proanthocyanidines
Procedure Procédure Uburyo/Inzira ikintu gikorwamo
Process optimization
Optimisation des procédés
Gukora ku buryo bwiza bushoboka
Processing centre
Centre de transformation
Aho ibiribwa bitunganyirizwa
Processing facility
Usine de transformation
Uruganda rutunganyirizwamo ibiribwa
Processing line Ligne de production Ahatunganyirizwa ikiribwa cg ikinyobwa cyihariye
Processing plant
Usine de transformation
Uruganda rutunganya ibiribwa
Processing unit Unité de transformation
Uruganda rutunganya ibiribwa
Proteolytic enzyme
Enzyme protéolytique
Ubwoko bw’umusemburo
Proximate analysis
Analyse approximative
Gusuzuma biguha ikigereranyo cy’uko ikintu runaka kingana
Prune Pruneau Ubwoko bw’imbutoPsychotrophic microorgan-isms
Micro-organismes psychrotrophes
Utunyabuzima tuba ahantu hakonje
Puffiness Gonflement Kubyimba
Pulp Pulpe Uduhwa tw’imbuto
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Pulp extractor Extracteur de la pulpe
Icyuma kiyungurura uduhwa tw’imbuto
Pulper Pulpeur Icyuma gikura uduhwa mu mbuto
Pulse Lentille/Légume à gousse
Ubwoko bw’ibinyamisogwe (imikunde)
Pumpkin Potiron/Citrouille Ubwoko bw’ibihaza
Puree Purée Inombe
Pycnometry Pycnométrie
Quality Qualité Ubwiza bw’ikintu
Quince Coing Ubwoko bw’ikirungo
Rack Etagère pour légumes
Agakoresho kifashishwa mu guterekaho ibiribwa
Radish RadisUbwoko bw’imboga aho ikiribwa ari imizi yayo/Radi
Raisin Raisin Urubuto rw’’umuzabibu
Raspberries Framboises Ubwoko bw’imbuto zimeze nk’inkeri
Reflection Réflexion Kugaruka k’urumuri rugonze ikintu runaka
Refractometer Réfractomètre Icyuma gipima urugero rw’isukari mu bisukika
Refrigerated vehicles
Véhicules frigorifiques Imodoka zifitemo firigo
Rehydration/reconstitution
Réhydratation/reconstitution
Kongera amazi mu kiribwa runaka cyumishijwe
Relative humidity Humidité relative Ubuhehere bw’umwuka
Respiration Respiration Guhumeka
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Respiration activity Activité respiratoire Igikorwa cyo guhumeka
Reverse osmosis Osmose inverse
Ubwoko bw’iyungurura butuma hatambuka amazi gusa
Ripe fruit Fruit mûr Urubuto ruhishije/rweze
Ripeness Maturité Kwera/Gushya
Ripening Maturation Kwera/Gushya
Rodent Rongeur Icyonnyi cyo mu bwoko bw’ingugunnyi/Inkegesi
Roller inspection table
Table à rouleaux pour inspection
Ameza akorerwaho igenzura
Room temperature
Température ambiante
Igipimo cy’ubushyuhe bwo hanze
Root Racine Umuzi
Rotary drum presser
Presse à tambour rotatif
Ubwoko bw’icyuma gikamura
Rotary drum pressure filters
Presse-filtres à tambour rotatif
Ubwoko bw’icyuma gikamura kikanayungurura
Rotary washer Laveuse rotativeUbwoko bw’icyuma cyifashishwa mu koza ibintu
Rotating mixerMélangeur rotatif/Mélangeur automatique
Ubwoko bw’imashini ivanga
Rubber Caoutchouc kawucu
Salt Sel Umunyu
Salt dispenser Distributeur de sel/Epandeur de sel
Icyifashishwa mu kuminjira umunyu
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Salted vegetables Légumes salés Imboga zashyizwemo
umunyu
Salting SalaisonGushyiramo umunyu/kurunga n’umunyu/Kuranzikisha umunyu
Sample Echantillon Urwitegererezo
Sanitation Assainissement Isukura rigabanya cyane mikorobi/Ugusukura
Saturation Saturation Gusenderereza/Kuzura/Guhaga amazi
Saturation index Indice de saturation Igipimo cy’isenderera
Sauce Sauce Isosi
Sauerkraut ChoucrouteUbwoko bw’amashu ategurwa bayavuza (agasharira)
Scalding Echaudage Gushyushya cyane
Scale Balance Umunzani
Scrape Gratter/Racler Gukuba
Screening Sélection/Criblage Gutoranya/Kuyungurura
Screw presses Presse à vis Ubwoko bw’icyuma gikamura/gikanda
Sealing machine Machine de scellage Imashini ifunga/
ipfundikiraSeamer Sertisseuse Imashini ifunga
Seaming Sertissage Gufunga udukopo tw’ibiribwa
Seaming machine
Machine de sertissage
Imashini ifunga udukopo tw’ibiribwa
Sedimentation method
Méthode de sédimentation Uburyo bwo gukeneka
Seed Graine Impeke/Akabuto/Intete
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Semi-processed Semi-traité Gitunganyije ku buryo
butarangiyeSenescence Sénescence Ubusaza (bw’ibihingwa)
Sensory quality Qualité sensorielle
Ubwiza/Ubuziranenge bwumvwa hifashishijwe amazuru, ururimi, gukorakora, amaso
Serpentine SerpentinIcyuma bakoresha mu buryo bwo gukonjesha/gushyushya
Shade drying Séchage sous ombre Kumutsa/Kumisha mu gicucu
Shelf-life Durée de conservation
Igihe ntarengwa ibiribwa bimara bihunitse
Shelf-stable product
Produit à durée de vie stable/ Produits de longue (durée de) conservation
Ibiribwa byatunganijwe bimara igihe kirekire bitarangirika
Shredding Déchiquetage Gushwanyaguza
Sieve Tamis Akayunguruzo
Size reduction Réduction de la taille
Kugabanya ingano y’ikintu runaka
Sizer Granulomètre Imashini ipima ingano y’ikintu
Skimmer EcumoireIgikoresho gikuramo ibintu bireremba mu gisukika
SlicerEminceur/Trancheuse/Couteau à découper
Akuma gakatamo uduce tungana kandi duteye kimwe
Slicing Emincer/Découpage en tranches
Gukatamo uduce uduce tungana kandi duteye kimwe
Smoke Fumée Umwotsi
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Smoking FumageGutunganya ibiribwa runaka hakoreshejwe umwotsi
Smoothies FouettéesUbwoko bw’ibinyobwa bikorwa mu mbuto n’amata bivuruze
Soaking Trempage/Immersion Kudubika/Kwinika
Sodium benzoate Benzoate de sodium
Sodium chloride Chlorure de sodium Umunyu
Sodium nitrite Nitrite de sodium
Soft Doux Cyorohereye
Soft water Eau adoucie Amazi atarimo imyunyu ngugu myinshi
Softening Adoucissement(adoucissant)
Koroshya/Gutuma ibiribwa byorohera
Solar dryer Séchoir solaire Icyuma cyumisha hakoreshejwe imirasire y’izuba
Solar drying Séchage solaire/Séchage au soleil
Kumisha hakoreshejwe imirasire y’izuba
Sorbic acid Acide sorbique
Sorting Triage Gutandukanya/gushyira mu byiciro/Kurobanura
Sorting lineLigne d’assortissement/Ligne de triage
Aho batandukanyiriza/bashyirira mu byiciro mu ruganda
Sorting machine
Trieuse/Machine de triage Imashini itoranya
Sourness Acidité/Aigreur Ubusharire
Soybean Soja Soya
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Spices Épices Ibirungo
Spinach Épinards Epinari
Spoilage Détérioration Kwangirika
Spray drierSéchoir à pulverization/Atomiseur
Icyuma gikoreshwa mu kumutsa/kumisha
Spraying Pulvérisation Uburyo bwo gufuhira
Sprouting Germination Kumera
Stacking Empilement/ Empiler
Gupanga ibintu bimwe hejuru y’ibindi/Kurunda hamwe
Stainless steel Acier inoxydable/Inox Ibyuma bidafata umugese
Standard Standard/Norme Ngenderwaho
Standardiz-ation mark
Marque de normalisation.
Akamenyetso ku biribwa byateguwe kerekana ko byujuje ubuzirange
Starch Amidon Amido
Steady state Etat d’équilibre Kuba ibintu bidahindagurika
Steam Vapeur Umwuka ushyushye cyane uva mu mazi abira
Steam peeling Epluchage par vapeur
Guhata/Guharura hakoreshejwe umwuka ushyushye cyane
Steaming Cuisson à la vapeurGuteka hakoreshejwe umwuka ushyushye cyane
Steam-jacketed pan Casserole à vapeur
Ubwoko bw’isafuriya itekeshwa hakoreshejwe umwuka
Stem/stalk vegetables
Tiges (souches/tronc)/Légumes-troncs
Imboga ziribwa uruti
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Sterility StérilitéKuba ibiribwa byatunganyijwe ku buryo mikorobi zose zipfa
Sterilization Stérilisation
Guteka cyangwa gutunganya ibiribwa ku buryo mikorobi zose zipfa/Uburyo bwo kwica mikorobi zose
Sterilization by filtration
Stérilisation par filtration/Filtration stérilisante
Gutunganya ibiribwa ku buryo mikorobi zose zipfa hifashishijwe kuyungurura
Sterilizing agent
Agent de stérilisation
Icyifashishwa mu gutunganya ibiribwa ku buryo mikorobi zose zipfa
Stirring Agitation Kuvanga
Stone fruits Drupes/Fruits à noyaux
Ubwoko bw’imbuto zigira urubuto rukomeye
Storage Stockage/Entreposage
Gushyira mu bubiko/Guhunika
Storage life Durée de stockage Igihe ibintu bimara mu bubiko
Storage room Salle de stockage (d’entreposage)
Icyumba cyagenewe kubikwamo/Ububiko
Storage tank Réservoir/Cuve de stockage
Tanki yagenewe kubikwamo
Storage temperature
Température de stockage
Igipimo cy’ubushyuhe mu bubiko
Storage time Temps de stockage/entreposage
Igihe ibintu bimara mu bubiko
Stove Réchaud/Fourneau Iziko
Strainer Presse Icyuma gikamura
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Straining Pressage Gukamura
Strawberry Fraise Inkeri
Sub-tropical fruit Fruit subtropical Imbuto zera ahantu
hashyushye
Succulent Succulent Gifite isukari nyinshi/Kiryohereye
Sucrose Sucrose Isukari
Sulphiting SulfitageSulphur dioxide Dioxide de soufre
Sunburn Coup de soleil Kubaburwa n’izuba
Sun-dryer Séchoir sous soleil kumisha ku zuba
Surfactants Agents tensio-actifs/Surfactants
Sweet lemon Citron doux/Limette Ubwoko bw’ibisacunga
Sweetness Goût sucré Uburyohere
Syrup Sirop Siro
Tabletting Pastillage
Tannins Tanins
Tartaric acid Acide tartrique
Tartness Aigreur/Acidité Ubusharire
Temperate fruits Fruits tempérés
Ubwoko bw’imbuto zihingwa mu turere dukonja
Temporary storage
Stockage/Entreposage temporaire
Kubika/gushyira mu bubiko igihe gito
Texture Texture Imimerere y’ikintu
Thermal conductivity
Conductivité thermique
Gutwara/Kugenda/Gutembera k’ubushyuhe mu kintu runaka
FRUITS AND VEGETABLES
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Thermal diffusion Diffusion thermique Gusaranganya ubushyuhe
mu kintu runaka
Thermal processing
Transformation thermique/Traitement thermique
Gutunganya hakoreshejwe ingufu z’ubushyuhe
Thermal radiation
Rayonnement thermique Imirasire ishyushye
Thermal shock Choc thermique Ikubitiro ry’ubushyuhe
Thermometer Thermomètre Igipimo cy’ubushyuhe
Thickening Epaississement/Epaississant Kongera mu bunini
Thin-film evaporators
Evaporateurs à couches minces
Icyuma kigabanya amazi hakoreshejwe kuyabiza
Tin Etain Itini
Tomato Tomate Itomati
Top icing Glaçage supérieur Guhindura barafu ibiri hejuru
Total soluble solids
Solides complétement solubles
Ibikomeye byivanga n’amazi byose
Translucency TransluciditéBituma urumuri rutambuka/ruhita/Kubengerana
Transmission Transmission Gutambuka/Gutambutsa
Transportation Transportation Itwara/Gutwara bintu n’abantu/Ubwikorezi
Tray Plateau Isiniya/Isahani igaramye/Iparato
Tree fruits Arbre-fruitiers Imbuto z’ibiti
Tree tomatoTomate arbustive (d’arbre)/Prune de japon
Itomati zo ku biti/Ikinyomoro
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Trimming Taille Gukata
Tropical fruits Fruits tropicauxImbuto zihingwa mu turere twegereye Ekwateri
Tubers TuberculesIbjyanye n’imyumbati, ibijumba n’ibisa nabyo/Ibinyabijumba
Tunnel drier Séchoir à tunnel
Ubwoko bwo kumutsa/kumisha bicishijwe mu muhora ushyushye
Turbid juice Jus trouble Umutobe wifitemo binini bigaragaramo
Turbidity Turbidité Guhungabana kw’ibiribwa bisukika
Turnip NavetUbwoko bw’imboga aho ikiribwa ari imizi yayo/Nave
Turnip greens Feuilles de navet Ibibabi bya nave
Ugli fruit Ugli Imbuto ya Ugli
Ultrafiltration UltrafiltrationIyungurura rituma hatambuka utuntu duto gusa
Ultrasonic cleaning
Nettoyage ultrasonique Ubwoko bw’isukura
Ultra-violet light Lumière UV Urumuri rwa UV
Underground storage
Stockage souterrain/stockage sous-sol Kubika mu nsi y’ubutaka
Under-vacuum Sousvide Nta mwuka urimo/uhari
Undesirable effects Effets indésirables Ingaruka zitifuzwa
Unloading Déchargement/Débarquement Gupakurura
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Unripe Non mûr Kiteze/KibisiUnsteady state Etat instable Kudatuza
Vacuum belt Bande sous vide/Bande à vide
Umukandara utwara ibiribwa ahantu hatari umwuka
Vacuum cooker
Cuisinière à vide/Cuiseur sous vide
Ishyiga/igitekesho giteka hakuwemo umwuka
Vacuum cooling
Réfroidissiment sous vide
Ikonjesha rikorewe ahantu hatari umwuka
Vacuum dryer Séchoir à(sous) vide
Ahanikirwa/Ahumukirizwa habugenewe hakuwemo umwuka
Vacuum evaporator
Evaporateur sous vide
Icyuma kigabanya amazi hakoreshejwe kuyabiza
Vacuum filter Filtre sous videAkayunguruzo kabugenewe gakoreshwa ahantu hakuwe umwuka
Vacuum shelf Étagère sous vide Akagege kari ahantu hatari umwuka
Value addition Valeur Ajoutée Kongerera agaciro
Vegetables Légumes Imboga
Vessel Cuve/Récipient Igitwarwamo ibintu bitadukanye
Vinegar Vinaigre VinegereViscosity Viscosité Ukurenduka/UburendukeVitamin Vitamine VitamineVolatile compounds Composés volatils Ibintu bitumuka ari
umwuka
Wagon Chariot
Imodoka yabugenewe ikururwa n’inyamaswa (nk’ingamiya) itwarwamo ibintu (nk’umusaruro)
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Warehouse Entrepôt
Inzu yabugenewe ibikwamo ibintu (nk’umusaruro/ ibiribwa byatunganijwe)/ Ikigega/Ububiko
Water activity Activité de l’eau
Igipimo cy’amazi atagize ibyo afasheho ku buryo umugera n’izindi mikorobi ziyakoresha mu mikurire yazo
Water bath Bain marie
Amazi yashyuhijwe ku gigero runaka akoreshwa mu bintu bitandukanye muri laboratwari
Water chestnut Châtaigne d’eau/Plante européenne
Ubwoko bw’imboga zihingwa mu mazi cyane cyane mu Bushinwa
WatercressCresson/Plante de la famille de choux qui pousse sur l’eau
Ubwoko bw’igihingwa gihingwa mu mazi i Burayi
Wax Cire Sire/Urucumbu
Wet processing Transformation/Traitement humide
Gutunganya ibiribwa hakoreshejwe amazi
White-brown vegetables
Légumes blanc-bruns
Imboga z’amabara y’umweru n’ayijimye
Wild fruits Fruits sauvages Imbuto zera mu gihuru
Wilting Fanage/Flétrissement
Kurabirana/Kirabiranya/Cyumya
Wine Vin DivayiWooden bins Casiers/Bacs en bois Amakaziye akoze mu giti
Wooden spoon Cuillère en bois Ibiyiko bikozemu giti/Umudaho
Work benches Bancs/Banquette de travail
Ameza (batunganyirizaho imbuto/imboga)
Yeast Levure Umusemburo
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ENGLISH FRANÇAIS KINYARWANDA
Adhesive Adhésif Kimatira
Aflatoxin AflatoxineUbumara buva mu mugera/Uburozi ruhumbu
Air temperature Température de l’airUrugero rw’ubushyuhe bw’umwuka
Alcohol Alcool Alukoro
Alkaloid Alcaloïde
Amylopectin Amylopectine Ubwoko bw’isukari ndende
Amylose Amylose Ubwoko bw’isukari Anaerobic fermentation
Fermentation anaérobie
Gutara nta mwuka uhari
Anthocyanin AnthocyanineIrangabara ry’ibimera ry’ubururu, umutuku cyangwa icyatsi)
Ash Cendre Ivu
Bacterium Bactérie Ubwoko bw’umugera/Bagiteri
Barn Grange/Etable/Ecurie Ubuhunikiro
Beet Betterave Beterave
Beta-carotene Bêta-carotène
Intangabara y’ibara rya oranje mu bihingwa, itanga na vitamini A
Biodegradable Biodégradable Gushwanyagurika/Kibora
Biofuel Biocarburant Amavuta ya moteri aturuka ku bimera
Bitter Amer Gishaririye
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Bitter cassava Manioc amer Imyumbati isharira/Gitamisi
Boiling Ebullition Kubira
Browning Brunissement Gusa n’ikigina/
Bulb Bulbe Imvovompiri/Igisatunguru
Bulk Volume/Masse Ubunini
Bulkiness Grosseur Umubyimba
Carbohydrates Hydrates de carbone/Glucides Amasukari
Cardboard boxes Carton Amakarito
Carotene Carotène
Intangabaray’ibara rya oranje mu bihingwa, itanga na vitamin A
Cassava Manioc Umwumbati
Cassava chips Cossettes de manioc Uduce tw’imyumbati/Imibaru y’imyumbati
Cassava cuttings Bouture de manioc Ingeri y’umwumbati
Cassava paste Pâte de manioc Ubugari bw’imyumbati
Cellulose Cellulose Isukari ndende (seluloze)/Seliroze
Centrifugation CentrifugationGutandukanya ibintu hakoreshejwe gukaraga
Chilling injury Dégâts dus au froid Kononekara kubera ubukonje
Chlorophyll ChlorophylleIrangabara ry’ibimera ry’icyatsi/Intangabara cyatsi
Clay Argile Ibumba
Cleaning Nettoyage Gusukura
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Cocoyam Taro/Macabo Ibikoro
Cold storage Stockage/Entreposageà froid
Kubika ahantu hakonje
Consumption Consommation Gukoresha, kurya, kunywa
Corm Bulbe/Rhizome Iteke/Inguri
Corm curing Durcissement (Cuisson) des bulbes
Gukiza/Gusana ibikoro
Crate Caisse/casier Ikaziye
Crop standard Norme de la culture Ibikurikizwa mu guhinga
Crop yield Rendement de la culture/des récoltes Umusaruro
Crude fiber Fibre bruteUbukoco budashonga mu mazi bwo mu biribwa
Cured root crops Cultures de racines durcis
Ibiribwa by’imizi byahongeshejwe
Curing Durcissement/Fanage Gusana/Guhongesha
Cuttings Boutures Ingeri
Cyanide CyanureItera gusharira n’ubumara mu myumbati)
Decantation Décantation Guteka/Kwikeneka Dehydrated potato dices
cubes de pommes de terre deshydratés
Ibirayi bikasemo ibice byumishijwe
Dehydration Déshydratation Gukuramo amazi
Derived products Produits dérivés Ibikomoka ku bindi bintu
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Detoxification Désintoxication Kuvanamo ubumara
Dewatering Déshydratation/Asséchage Gukuramo amazi
Dextrin Dextrine Ubwoko bw’isukariDextrin-based adhesives
Adhésifs à base de dextrine
Digestibility Digestibilité Kuba ikiribwa kigogorwa n’igifu
Distiller Distillateur
Icyuma gihindura ibisukika umwuka kikabisubiza kuba ibisukika
Dormancy Dormance Umudindiro w’imyaka
Dough Pâte Igipondo
Downgrading Dégradation Kugabanuka mu buziranenge
Drought tolerance Tolérance à la sécheresse
Kwihanganira amapfa/izuba ryinshi
Dry weight basis Base du poids sec Ibiro byikintu cyakuwemo amazi
Dryer Séchoir Icyuma cyumisha/Ahantu bumishiriza
Drying Sécher Kumisha
Drying tray Plateau de séchage Akameza ko kumishirizaho
Dry-matter loss Perte en matière sèche
Gutakara kw’intungamuri zidafite amazi
Dry-milling machine
Machine de moulage à sec/ Mouture a sec
Icyuma gisya ibintu byumye
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Edible aroids Aracées comestibles Ibiribwa nyamizi
Enzymatic browning
Brunissement enzymatique
Gisa n’ibihogo (n’ikigina) kw’ibiryo bitewe n’imisemburo
Extraneous matter Corps étrangers Ibiva mu kirere gikikije ahantu
Fermentation Fermentation Gutara/Gusembura/Guhuguta
Fermentor Fermenteur Urutariro
Fiber Fibre Ubukoco
Field clumps Touffes de champs Ibirundo mu murima
Firmness Fermeté Gukomera
Flash dryer Sécheur ultrarapide Icyuma cyumisha vuba
Flavour change Changement de saveur
Guhinduka mu buryohe
Flour Farine Ifu
Fluidity cup Tasse de fluidité Igikombe gipima ubusukike bw’ikintu
Food Safety Salubrité alimentaire Ubiziranenge bw’ibiribwa
Fried cassava Manioc frit Ifiriti y’imyumbati
Fried yam chips Cossettes d’igname frites Ifiriti y’ibikoro
Frying Faire frire Gukaranga
Fufu Fufu Fufu (y’ubugari)
Functionality Fonctionnalité Imikorere
Fungi Champignons Uruhumyo
Fungicide Fongicide Icyica umugera/Umwicadusahumyo
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Gari Gari/Pâte à base de manioc Gari
Gelatinization Gélatinisation Gufatana
Glucose syrup Sirop de glucose Siro ya glucose
Grading Classement Kugabanyamo/Gushyira mu byiciro
Granule Granule Utubuyengo
Grater Râpe Icyuma giharatura/Rape/Igishawaratuzi
Grating Râpage Gukuba/Guharagata
Greening Verdissage Gusa n’icyatsi
Grinding Meulage Guhera/Guheretura
Grits Gruau Ibiheri/Uduce duto/
Hammer mill Broyeur à marteaux Ubwoko bw’urusyo
Hand peeling Epluchage à la main Guhata n’intoki
Harvest Récolter/recolte Gusarura/Umusaruro
Harvesting Moissonnage Gusarura
Humidity Humidité Ubuhehere
Hydrocyanic acid Acide cyanhydrique
Hydrolysis Hydrolyse Gushwanyagurika hari amazi
Indigenous food Nourriture non-modifiée
Ibiryo gakondo/bitahinduwe
Inedible part Partie non comestible Igice kitaribwa
Irradiation IrradiationGutwika hakoreshejwe imirasire
Jet cooker Cuiseurà Jet Ubwoko bw’isafuriya itekerwamo
Juice Jus Umutobe
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Kiln dryer Typpe de séchoir/four Ubwoko bw’ifuru
Leaves Feuilles Amababi
Linamarase Linamarase
Imisemburo iba mu ruhu rw’udusaro tw’imyumbati ituma isharira
Linamarin Linamarine
Lipids Lipides Ibinyamavuta
Liquefaction Liquéfaction Guhinduka igisukika kw’umwuka
Lycopene Lycopène Irangabara ritukura mu bimera
Maltodextrin Maltodextrine
Maltose Maltose Malitoze
Mash Purée/Mélo Kunomba/Inombe
Mashing Faire la purée Kunomba
Mastication Mastication Gukanjakanja
Mechanical damage
Mertrissessement mécaniques
Kononekara kubera igikoresho nk’isuka cya ibindi nka byo
Mechanical peeling
Epluchage mécanique
Guhata hakoreshijwe icyuma
Mechanized graters Râpes mécanisées Gukuba hakoreshejwe
icyuma
Minerals Minérals Imunyu ngugu
Modified starch Amidon modifié Amido ihinduye
Moist product Produit humide/moite Ikintu kiboberere
Moisture content Taux d’humidité Urugero rw’ubuhehere
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Moisture tester Doseur d’humidité Icyuma gipima ubuhehere
Mortar Mortier IsekuruMoulded plastic boxes
Boîtes en plastique moulé
Udukopo bukoze muri pulasitike
Mouth feel Sensation gustative Uko ikintu cyumvikana mu kanwa
Mycotoxin Mycotoxine Ubumara buva mu ruhumbu
Native starch Amidon non-modifie Amido y’umwimerere
Necrosis Nécrose Indwara yo mu bihingwa
Nutritional facts Valeur nutritiveUrugero rw’intungamubiri ziri mu kintu
Nutritive value Valeur nutritive Umumaro w’ibiribwa
Opacity Opacité Kwijima
Oven Four/Etuve Ifuru
Oxidative darkening
Assombrissement oxydatif
Kwijima bitewe no gutwika (kiribwa) hakoreshejwe ogusijene
Packaging Conditionnement Gupakira
Palatability Agréable au gout/Appétence
Kugira icyanga kw’ikiribwa/ikinyobwa
Palatability loss Perte de goûtGuta icyanga kw’ikiribwa/ikinyobwa
Paper Papier Impapuro
Partial loss Perte partielle Gutakara igice
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Particle size Dimension de particule
Ingano y’akantu (agacece)
Pedal grater Râpe à pédale Igikoresho gikuba banyonze
Peeling Epluchage Guhata
Pellets Pastilles Uduceduce
Perishability Altérabilité/Périssabilité
Kwangirika/Gupfapfana
Perishable Périssable Cyangirika/Gishobora gupfa
Pest control Contrôle des parasites
Kurinda udukoko twangiza ibihingwa cyangwa ibiribwaI/Kurinda ibyonnyi mu biribwa
Pest infestation Infestation par parasite
Kwangizwa n’udusimba/Kumungwa
Pestle Pilon Umusekuzo/Umuhini
pH meter pH-mètre Igikoresho gipima pH
Physical injuryMeurtrissessement physiques/Blessure physique
Gukomereka
Physiological changes
Changements physiologiques
Ibihinduka mu buzima bw’ikinyabuzima/mu mikorere y’ikinyabuzima
Phyto-sanitary requirements
Conditions phytosanitaires
Ibisabwa mu isuku y’ibihingwa
Pigment Colorant Irangabara
Pit Fosse Umwobo/Icyobo
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Plant propagation Propagation de plante
Gutubura ukanatera igihingwa udusache
Plastic film sack Sac à feuille de plastique
Umufunga ya pulasitike
Polyphenol Polyphénol
Post-harvest Post-récolte Nyuma y’isarura
Potato Pomme de terre Ikirayi
Pottage Pottage/Potée Potaje
Pounded yam Igname martelée Inombe y’ibikoro
Pounding Pilage/Martellement Gusekura/Kunomba
Pre-harvest Avant la récolte Mbere y’isarura
Press Presse Igikoresho gikamura
Pressing Pressage Gukamura
Pulp Pulpe Igikatsi/Igice kiribwa cy’urubuto
Purification Purification Gusukura ikintu
Raffinose Raffinose Isukari ntoya
Raw Cru Kibisi
Raw material Matière première Ikintu bakoramo ibindi
Refrigerated storage
Entreposage frigorifique Ububiko bukonje
Relative humidity Humidité relative Ubuhehere bw’umwuka
Respiration rate Taux respiratoire Urugero rwo guhumeka
Retrogradation Rétrogradation/Régression
Rhizome Rhizome Inguri
Roasting Torréfaction Gukaranga
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Rodent damage Dégats causés par les rongeurs
Ibyangijwe n’inkegesi/ingugunnyi
Root Racine Umuzi
Root crop Plantes àracines Igihigwa nyamizi
Rot Putréfaction/Pourriture
Gupfa/Ububore/Ukubora
Rotary dryer Séchoir rotatoire Ifuru yumisha izenguruka
Rotting Décomposition/Pourrissement Kubora
Saccharification SaccharificationGukata amasukari manini mo amasukari mato
Saccharose Saccharose Ubwoko bw’isukari
Sawdust Sciure (de bois) Ibarizo
Sealing machineSertisseuse/Machine à sceller/de cachetage
Imashini ifunga
Sheen Eclat Ugushashagira
Sieving Tamisage Kuyungurura
Skin permeability Perméabilité de l’ecorse
Igigishishwa gucengerwamo n’ibisukika
Slicer Eminceur Akuma gakata ikintu mo uduce tungana kandi duteye kimwe
Slicing Emincir Gukata ikintu mo uduce uduce tungana kandi duteye kimwe
Slurry Suspension
Small-scale A petite échelle Ku rugero ruto
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Small-scale processing
Transformation à petite échelle
Gutunganya ku rugero ruto
Soaking Trempage/Immersion Kwinika
Soft texture Texture douce Kidakomeye/Cyorohereye
Solanine SolanineUbumara buboneka cyane cyane mu birayi
Solanine poisoning
Intoxication à la solanine
Guhumanywa na solanine
Spoilage Détérioration Kwangirika
Sprout inhibitors Inhibiteurs de germination Ibibuza kumera
Stability Stabilité Gutuza
Staple food Aliment de base Ikiribwa cy’ibanze
Starch inversionInversion/Renversement d’amidon
Guhinduka kwa amido
Starch syrup Sirop d’amidon Siro ya amido
Starchy flesh Chair féculente/amylacée
Igice cy’igihingwa kiganjemo amido
Starchy root Racine féculente/amylacée
Imizi ifite amido nyinhsi
Steam boiler Chaudière à vapeur
Icyuma gitanga umwuka w’amazi ushyushye mu ruganda
Steaming Cuisson à la vapeur Gutekesha umwuka w’amazi ashyushye
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Steeping Trempage/Macération/Infusion Kwinika
Stem Tige/Tronc/Souche Igihimba cy’ikimera
Stirring Agitation Kuvanga
Stitching machine Machine à coudre/Brocheuse Imashini idoda
Storage conditions
Conditions de stockage Ibiranga ahahunikwa
Store-shade Stock ombragée Ubwumukirizo/Ubuhunikiro
Subsistence farming
Agriculture de subsistance
Ubuhinzi bw’ibihingwa ngandurarugo
Sugar Sucre Isukari
Sun drying Séchage au soleil Kumisha hakoreshejwe izuba
Sun scorch Coup de soleil Gutwikwa n’izuba
Sweet cassava Manioc doux Umwumbati w’umuribwa
Sweet potato Patate douce Ikijumba
Tannia Tannia/Macabo/Chou caraïbe Iteke
Tapioca Tapioca/Manioc Tapiyoka
Tapioca flakes Flocons de tapioca Ubwoko bw’ibiryo
Tapioca grits Sémoule à base de tapioca
Uduceduce twa tapiyoka
Textile Textile Ibijyanye n’imyenda
Thawing Décongélation/Dégel Kuva muri barafu ujya mu gisukika
Thick Epais Gifite umubyimba
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Thickener EpaississantGitera gufatakikanongera umubyimba
Thickness Epaisseur Umubyimba/Ugufatana
Tissue degradation Dégradation du tissu Kwangirika
kw’ingirabika Tissue discoloration Décoloration du tissu Guta ibara
kw’ingirabika
Toasting Grillade/Grillage Kotsa
Toxicity Toxicité Guhumanya kw’ikintu
Traditional grater Râpe traditionnelle/Râpe classique
Igikuba gakondo giharagata
Traditional iron pan
Casserole traditionnelle
Isafuriya icuze (mu buryo bwa gakondo)
Traditional processing
Transformation traditionnelle
Gutunganya ibintu mu buryo bwa gakondo
Transpiration Transpiration Gututubikana
Tray Plateau Iparato
Tropical root crops
Cultures de racines tropicales
Ibihingwa nyamizi by’ahantu hashyuha
Tuber Tubercule Ikinyabijumba
Vacuum packing Conditionnement/Emballage sous vide
Gupakira nta mwuka uhari
Ventilated storage Entreposage ventilléGuhunika ahazenguruka umwuka
Viscometer Viscomètre Igikoresho gipima uburenduke
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Viscosity Viscosité Uburenduke
Vitamin Vitamine Vitamine
Washing Lavage Koza
Water loss Perte d’eau Gutakaza amazi
Water retention Rétention de l’eau Kugumana amazi
Wax coating Enrobage de cire/Enduir de cire
Gusigiriza umushashara
Wax treatment Traitement à la cire Gukoresha umushashara
Weed Mauvaise herbeIbimera byona/Ibyatsi bidakenewe mu murima
Weed control Contrôle des mauvaises herbes
Gukumira ibimera bidakenewe
Wet milling Broyage par voie humide Gusya habobereye
Wood Bois Igiti
Woven basket Panier tissé Agatebo
Yam Igname Igikoro
Yam flakes Flocons d’igname Ubwoko bw’ibiryo bitunganyijwe mu bikoro
Yam flour Farine d’igname Ifu y’ibikoro
Yellowish Jaunâtre Gisa n’umuhondo
Yield Rendement Umusaruro
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ENGLISH FRANÇAIS KINYARWANDA
Abnormal Anormal KidasanzweAcid coagulation Coagulation acide Kuvura bitewe
n’ubusharire
Acid flavour Arome acide Impumuro iturutse ku busharire
Acidification Acidification Gushaririza
Acidulant Acidifiant Igitera ubusharire
Additives AdditifsIbyongerwa mu biryo n’ibinyobwa (kubera impamvu zinyuranye)
Agglomeration Agglomération Kwegerana
Agitator Agitateur Umutozo/Icyifashishwa mu kuvanga
Air bubble Bulle d’air Akabumbe k’umwuka
Air incorporation Incorporation d’air Kongeramo umwuka
Alcohol test Epreuve à l’alcoolIgipimo cy’ubusharire bw’amata hakoreshejwe alukoro
Alkaline phosphatase
Phosphatase alkaline
Umusemburo ufasha kumenya niba amata yahiye neza (Iyo yahiye neza uyu musemburo ntawo uba ukirimo)
Alpha-casein Caséine de type alpha
Intungamubiri/Poroteyine iba mu mata
Alpha-lactalbumin
Lactalbumine de type alpha
Intungamubiri/Poroteyine iba mu mata
Alveolus Alvéole Uduhago tuvubura amata mu icebe ry’inka
Amyl alcohol Alcool amylique Alukoro yifashishwa mu gupima amavuta mu mata
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Anhydrous milk fat
Matière grasse anhydre du lait a
Amavuta yo mu mata (yamazwemo amazi)
Annatto Annatto Intangabara/Akanoza ibara (Anato)
Antibacterial agent Agent antibactérien Ikirwanya imigera
Antibiotic residues
Résidus d’antibiotiques Ibisigisigi bya antibiyotiki
Antibodies Anticorps Abasirikare b’umubiri
Antioxidant Antioxydant Kibuza kwangizwa n’umwuka wa ogusijene
Aseptic packaging
Conditionnement aseptique
Gupakirira ahantu hatari mikorobi iyo ariyo yose
Aseptic tank Réservoir aseptiqueTanki ikozwe mu buryo nta mikorobi zakwinjiramo
Atomisation Atomisation Kugabanyamo uduce duto cyane
Autoclave AutoclaveIcyuma cyica mikorobi hakoreshejwe umwuka ushyushye
Autolysis Autolyse
Kwishwanyagura kwa mikorobi cyangwa ingirabuzima fatizo (serire)
Autooxidation AutooxydationKwiyangiza kw’ikintu bitewe n’umwuka wa ogusijene
Bacteriocin BactériocineUbumara buva muri bagitieri bwica izindi bagiteri
Bacteriophage Bactériophage Virusi yica bageteri
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Bacterium Bactérie Ubwoko bw’umugera/Bagiteri
Bactofugation BactofugationGukaraga ibisukika hagamijwe gukuramo imigera
Batch pasteurization
Pasteurisation en lots Gushyushya mu byiciro
Beta-lactoglobulin Bêta-lactoglobuline Ubwoko bwa poroteyine
yo mu mata
Betta-casein Betta-caséine Ubwoko bwa poroteyine yo mu mata
Bifidobacteria BifidobactériesZimwe muri mikorobi zifitiye akamaro ubuzima bwo mu nda
Bioactive milk products
Produits laitiers bioactifs
Ibikomoka ku mata birimo mikorobi zifitiye akamaro ubuzima bwo mu nda
Biofilm Biofilm Urubobi rukozwe na mikorobi
Biofouling Encrassement biologique
Kwikusanya k’urubobi mu bitwara ibiryo
Biological oxygen demand
Demande biologique en oxygène
Bitter peptides Peptides amers
Bitterness Amertume Uburure/UbukariheBlood flow (stream) Circulation saguin Ingano y’amaraso
atembera
Blood plasma Plasma sanguin Kimwe mu bigize amaraso
Blue cheese Fromage bleu Ubwoko bwa foromaji
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Boiling point Point d’ébullition Igipimo cy’ubushyuhe ibisukika bibiriraho
Bovine milk Lait bovin/Lait de vache Amata y’inka
Bovine serum albumin
Albumine du sang de bovin
Ubwoko bwa poroteyine yo mu mata
Breed Race Ubwoko
Brine salting Salaison au saumure
Gushyira umunyu mu kintu ukoresheje amazi arimo umunyu
Buffalo Buffle Imbogo
Buffer tank Réservoir tampon Igicuba ibisukika byo mu nganda biruhukiramo
Bulk density Densité Ireme bwiteBulk milk collection
Collecte de lait en masse
Gukusanyiriza hamwe amata
Bulk starter tank
Cuve de ferments en masse Tanki y’imvuzo
Butter Beurre Amavuta y’inka atunganyije/Ikimuri
Butter churn Baratte à beurreImashini ikaraga amata igatandukanya amavuta n’amazi
Butter fat Graisse de beurreIgipimo cy’amavuta mu mavuta atunganyijwe ava amata
Butter grains Grains de beurre Uduce tw’amavuta yo mu mata
Butter oil Huile de beurre Amavuta yo mu mata ku rugero rwa 95% byibura
Butter salting Salaison de beurreGushyira umunyu mu mavuta yo mata atunganyijwe
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Butter working Malaxage Gutunganya amavuta yavuye mu mata
Buttermilk Babeurre Amacunda
Butyrometer Butyrométre Igikoreshwa mu gupima amavuta mu mata
Calibration Calibrage Kuregera
Calving Vêlage Kubyara kw’inka
Camembert cheese
Fromage camembert
Ubwoko bwa foromaji yitwa
Can sterilization
Stérilisation en conserve
Kwica mikorobi hakoreshejwe ubushyuhe mu dukopo tw’ibyuma
Cappa-casein Caséine de type kappa
Ubwoko bwa poroteyine yo mu mata
Caseinates Caséinates
Caseins Caséines Ubwoko bwa poroteyine yo mu mata
Centrifuge Centrifugeuse
Icyuma gitandukanya ibisukika (nk’amata n’amavuta yayo) hakurikijwe ireme bwite
Cheddar Cheddar Ubwoko bwa foromage chedar
Cheddaring CheddarisationKimwe mu byiciro byihariye byo gukora formaji ya Cheddar
Cheese Fromage Foromaji
Cheese ageing Affinage de fromage Gutara foromaji
Cheese cloth Toile à fromageUmwenda wabugenewe wifashishwa mu kuyungurura amata
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Cheese eyes Yeux de fromage
Amaso (udutoboro) agaragara kuri foromaji zimwe na zimwe bitewe n’ubwoko bwazo n’uko zakozwe
Cheese powder Fromage en poudre Foromaji yahinduwemo ifu
Cheese ripening/curing
Affinage de fromage Gutara foromaji
Cheese vat Cuve à fromage Muvero yifashishwa mu gukora foromaji
Chemical dye Colorant chimique Intangabara Chemical oxygen demand
Demande chimique en oxygène
Chilling Refroidissement Gukonjesha
Chlorinated water Eau chlorée
Amazi yashyizwemo umuti wa kolore (amazi yatunganyijwe)
Chlorination ChlorationGushyira umuti wa kolore mu mazi (cyangwa mu kindi kintu)
Cholesterol Cholestérol Cholesterol (Ubwoko bw’amavuta )
Churning Barattage Gucunda
Chymosin ChymosineUmusemburo (umuti) wifashishwa mu gukora foromaji
Clarification Clarification Gucayura
Clarifier Purificateur/Clarificateur Icyuma gicayura
Clinical mastitis Mammite clinique Ifumbi y’amabere y’inka
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Closed texture cheese
Fromage à pate fermée/Fromage à texture fermée
Ubwoko bwa foromaji
Clot-on-boiling test
Test de stabilité à l ébullition
Igipimo cyifashishwa mu kumenya niba amata atashaririye
clumping Agglutination Kwikusanyiriza hamwe
clustering Regroupement Kwikusanyiriza hamwe Coagulate/coagulum Lait caillé Amata avuze
Coagulating enzymes
Enzymes de coagulation/ Enzymes coagulantes
Imisemburo (Imiti) yifashishwa mu kuvuza amata
Coalescence Coalescence Kwegerana kw’amavuta (yo mu mata)
Coconut milk Lait de noix de coco
Amata ava mu mbuto za koko
Coding Codage Gushyira code ku kiribwa runaka cyatunganyijwe
Colloidal solution Solution colloïdale
Colostrum Colostrum Umuhondo w’inka (amata y’inka ikibyara)
Colouring agents
Agents de coloration/ Agents colorants
Ibyifashishwa mu guha ibara ryifuzwa ibiribwa birimo gutunganywa
Commercial sterilization
Stérilisation commerciale
Kwica utunyabuzima dushobora kubyangiza ibiribwa cyangwa ibinyobwa
Composite sample
Echantillon composé
Urwitegererezo rukomatanye
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Condensed butter milk Babeure condensé Amacunda
yagabanyijwemo amazi
Condensed whey
Petit lait condensé/Lactosérum concentré
Amacunda aboneka nyuma yo gukora foromaji yagabanyijwemo amazi
Contamination Contamination Guhumanya
Continuous butter making
Fabrication de beurre en continu
Gukora amavuta y’inka (beurre) mu buryo butaretsa
Continuous freezing
Congélation continue
Gukonjesha mu buryo butaretsa
Continuous pasteurization
Pasteurisation en continue
Gushyshya mu buryo butaretsa
Cooked flavor Goût ou saveur de cuit
Ibihumura nk’ibyashiririye
Cooking Cuir Guteka
Cooling tank Cuve de refroidissement
Tanki yagenewe gukonjesha
Corn syrup Sirop de maïs Siro y’ibigori
Cotton wool Ouate Ipamba
Cow Vache Inka
Cowy flavor Odeur de vache dans le lait Umuhumurow’inka
Cream Crème Amavuta yakuwe mu mata/Urukoko
Cream separator
Ecrémeuse/Séparateur de crème
Imashini ikura urukoko mu mata
Creaming Ecrémage Uburyo amavuta yo mu mata yitandukanya
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Cryoscope CryoscopeAkuma gapima igipimo cy’ ‘ubukonje z’aho amata ahindukira barafu
Crystallization Cristallisation
Curds Lait caillé Amata yavuze/Ikivuguto
Cutting Découpage (du caillé)
Gukata (amata yavuze yafatanye mu gihe cyo gukora foromaji)
Cyclone CycloneIcyuma gitandukanya ibintu hakurikijwe uburemere bwabyo
Dairy effluents Effluents de laiterie Imyanda isukika iva mu nganda z’amata
Dairy farming Elevage laitier Ubworozi bw’inka zitanga amata
Dairy processing
Transformations des produits laitiers
Gutunganya ibikomoka ku mata
Dairy products Produits laitiers Ibikomoka ku mata
Dairy science Science des produits laitiers
Ubumenyi bw’amata n’ibiyakomokaho
Dairy spreads Produits laitiers à tartiner
Ibisigwa ku migati bikomoka ku mata
Dairy technology
Technologie des produits laitiers
Ikoranabuhanga mu gukora ibikomoka ku mata
De-aeration Dégazage/Evacuation de l’air Gukuramo umwuka
De-aerator Dégazeur/PurgeurIcyifashishwa mu gukuramo umwuka/Gikuramo umwuka
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Dehydration DéshydratationGukuramo amazi/Kumisha/Ubwumagare/Kumagara
Delactosed milk Lait sans lactose Amata adafite lagitoze
(isukari yo mu mata)
Deminerali-sation Déminéralisation Gukuramo imyunyu
ngugu
Density Densité Ireme
Desalination Dessalement Gukura/Kugabanya umunyu mu kintu
Detergent Détergent Indwanyamyanda
Diafiltration DiafiltrationUbwoko bw’iyungurura riyungurura ubugira kabiri
Digestion Digestion Igogora
Dipper Louche Umudaho
Direct heating Chauffage direct Gushyushya Igihe igishyushya gikoranaho
Direct-to-vat inoculation
Inoculation directe en cuve
Uburyo bumwe bwo gushyira umuti mu mata kugirango avure
Dirt Saleté Umwanda
Disinfectant Désinfectant Umuti wica mikorobi/Umwicamikorobi
Disinfection Désinfection Uburyo bwo gusukura bwica mikorobi
Dispersion Dispersion Gutatanya (muri solisiyo runaka)
Double jacketed tank
Cuve/Réservoir à double paroi
Ubwoko bw’itanki yo mu ruganda
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Drinking yoghurt
Yaourt buvable (liquide)
Ubwoko bwa yawurute yoroshye ku buryo yanyobwa
Drug residues Résidus de médicaments Ibisigisigi by’imiti
Drum/roller drying Sécheur à rouleaux
Igikoresho cyumutsa/cyumisha cyabugenewe giteye nk’ingoma
Dry salting Salage/Salaison à sec
Uburyo bwo gushyiramo umunyu
Drying chamber
Chambre de séchage
Icyumba/igice cy’imashini yabugenewe gikorerwamo kumutsa/kumisha
Drying off Tarissement Guteka kw’inka
Dump tank Cuve de vidage/Cuve de décharge
Tanki yabugenewe basukamo amata aje ku ikusanyirizo/ku ruganda
Dung Bouse (de vache) Amase (y’inka)
Dust Poussière Umukungugu
Egg Oeuf Igi
Egg yolk Jaune d’oeuf Umuhondo w’igi
Electrodialysis Electrodialyse
Emulsification EmulsificationKuvanga amavuta neza mu bintu ubusanzwe bitivanga nayo
Emulsifier Emulsifiant
Icyifashishwa mu gutuma amavuta yivanga neza mu bintu ubusanzwe bitivanga nayo
Emulsion EmulsionIgihe amavuta yivanze neza n’ibintu ubusanzwe bitivanga nayo
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Endospore-forming bacteria
bactérie endospore Ubwoko bw’imigera bukora igihu cyo kwirinda mu gihe bibaye ngombwa
Enzyme Enzyme Umusemburo (imiti)
Evaporated skim milk
Lait écrémé évaporé
Amata yakuwemo amavuta akanagabanywamo amazi
Evaporated whole milk Lait entier évaporé Amata yagabanyijwemo
amazi
Evaporation Evaporation Kugabanya amazi hakoreshejwe kuyabiza
Evaporation under vacuum
Evaporation sous vide
Kugabanya amazi hakoreshejwe kuyabiza ahatari umwuka
Evaporator EvaporateurIcyuma kigabanya gihindura amazi umwuka/Igicumbisha amazi
Excretion Excrétion Gusohora ibidakenewe mu mubiri
Exopolysa-ccharides
Exopolysa-ccharides Ubwoko bw’amasukari
Expulsion Expulsion Kohereza/Gusuka hanze
Extended shelflife products
Produits à durée de vie étendue
Ibiribwa bikozwe mu buryo bimara igihe kinini bibitswe bitarangirika
Extrusion Extrusion
Falling film evaporator
Evaporateur à flot tombant
Ubwoko bw’icyuma cyifashishwa mu guhindura ibisukika mo umwuka
Fat agglomeration
Agglomération de la matière grasse
Kwegerana kw’amavuta (yo mu mata)
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Fat creamability
Crémage de la matière grasse
Kwitandukanya kw’amavuta (yo mu mata)
Fat crystals Crystaux de matière grasse
Fat destabilization
Déstabilisation de la matière grasse
Fat globule Globule gras Utubumbe tw’amavuta (yo mu mata)
Fat globule membrane
Membrane de globules gras
Fat globule size Taille du globule gras
Ingano y’akabumbe k’amavuta mu mata
Fat separation Séparation de la matière grasse
Kwitandukanya kw’amavuta (yo mu mata)
Fat separator Ecrémeuse Imashini ikura amavuta mu mata
Fat-soluble vitamins
Vitamines liposolubles Vitamine ziba mu binure
Fatty acid melting point
Point de fusion d’acide gras
Ubushyuhe aside nyarugimbu ishongeraho
Fatty acids Acides gras Aside nyarugimbu
Feed flavours Saveurs d’alimentsIcyanga/umwuka w’ibiba byagaburiwe inka usanga mu mata
Fermentation Fermentation Kuvura (kw’amata)
Filling RemplissageKuzuza/gushyira ibiribwa byatunganyijwe mu macupa yabugenewe
Filtration Filtration Kuyungurura
Flavour Saveur Icyanga
Flavoured yoghurt Yaourt aromatisé
Yawurute yongewemo ibirungo biyihumuza bikanayiryoshya
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Flavouring Assaisonnement/Aromatisation
Kongeramo ibirungo/ibiryoshya
Flocculation Floculation Kwegerana kw’amavuta (yo mu mata)
Floor drainsConduits de drainage d’eau du sol
Imiyoboro itwara amazi (mu nzu batunganyirizamo ibiribwa)
Fluidized bed Lit fluidisé
Imashini yumisha ikoresheje umwuka ushyushye uca mu byumishwa
Foam Mousse Ifuro
Food hazards Risques
Ibintu bishobora kuboneka mu biryo bikaba byagira ingaruka mbi ku buzima
Food poisoning Intoxication alimentaire Guhumannya n’ibiribwa
Food safety Salbrité des alimentaire
Ubuziranenge bw’ibiribwa
Foot wear Couvre-piedIbirinda ibirenge guhumanya ahantu/Imfurebabirenge
Formalin Formaline
Formulation Formulation Guhuza ibirungo hakaboneka ibintu runaka
Fouling EncrassementKwikusanya kw’ibisigazwa by’ibiryo k’’umashini ibitunganya
Fractionation Fractionnement Gucamo ibice
Free fatty acids Acides gras libres Ubwoko bwa aside nyarugimbu
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Freeze concentration
Concentration par congélation
Freeze-drying Lyophilisation
Gukonjesha cyane hagamijwe gukuramo amazi yabaye urubura/Kumisha aho amazi ava muri barafu akaba umwuka
Freezing CongélationGukonjesha kugeza amazi ahindutse urubura (barafu)
Freezing point Point de congélation
Igipimo cy’ubukonje amazi ahindukiraho urubura (barafu)
Freezing point depression
Dépression (diminution) du point de congélation
Igabanuka ry’igipimo cy’ubukonje amazi ahindukiraho urubura (barafu)
Fresh milk products
Produits laitiers frais
Ibikomoka ku mata bikiri bigikorwa
Frozen yoghurt Yaourt surgelé/Yaourt congélé
Yawurute yakonjeshejwe igahinduka barafu
Functional dairy products
Produits laitiers fonctionnels
Ibikomoka ku mata bigirira neza ubuzima
Functional foods
Aliments fonctionnels
Ibiribwa bigirira neza ubuzima mu nda
Fungi Mycètes/Champignons Uruhumbu/Uduhumyo
Gas flushing Rinçage de gaz Guhuhera
Gastroint-estinal health
Santé gastro-intestinale Ubuzima bwo mu nda
Gel Gel Igikoma gifashe cyane
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Gelatin Gélatine Ubwoko bwa proteyine
Gelation GélationIgihe ibiribwa runaka bihindutse nk’igikoma gifashe
Gerber fat testMesure de graisse par méthode Gerber
Gupima amafuta mu mata
Gerber tube Tube de GerberIgikoresho cyifashishwa mu gupima amavuta mu mata
Gestation period
Période de gestation Igihe cyo guhaka
Ghee Ghee/Type de beurre Ikimuri
Goat Chèvre Ihene
Goat cheese Fromage de chèvre Foromaji ikozwe mu mahenehene
Goat milk Lait de chèvre Amahenehene (amata y’ihene)
Gouda cheese Fromage Gouda Ubwoko bwa fromage ya Gouda
Hand milking Traite manuelle Gukama hakoreshejwe intoki
Hard cheese Fromage à pâte dure
Ubwoko bwa foromaji ikomeye
Hardened ice cream
Crême glacée durcie
Ubwoko bwa barafu y’amata (ice cream)
Hardening Durcissement Gukomeza/Gufatisha/Gutuma bikomera
Heat plate exchanger
Echangeur de chaleur à plaques
Ubwoko bw’imashini iteka amata
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Heteroferme-ntation Heterofermentation Bumwe mu buryo bwo
kuvuza/gusembura
Holding tank Réservoir d’attente Ubwoko bwa tanki
Holding time Temps d’attente Igihe cyo gutegereza
Holding tube Tube d’attente Igikoresho cyo kuvuza/ gusembura
Homoferm-entation Homofermentation Kuvura kw’amata gutanga
aside ituma amata avura
Homogen-ization Homogénéisation
Uburyo bwo kuvanga ibintu kuburyo bitivangura
Homogenizer HomogénisateurImashini ivanga kuburyo ibintu kuburyo bitivangura
Hooping Mise en forme Guha isura runaka ikiribwa kirimo gukorwa
Hormone Hormone Imisemburo yo mu mubiriHydrogen peroxide
Peroxyde d’hydrogène
Hydrogenation Hydrogénation
Ice cream Crème glacéeIce cream maker
Machine à crème glacée Imashini ikora Ice cream
Ice crystals Cristaux de glace
Ice milk Lait glacé Amata arimo cyangwa yahinduwemo barafu
Immersion cooling
Refroidissement par immersion
Gukonjesha hakoreshejwe kudubika/kwinika mu mazi akonje
Impurities Impuretés Imyanda
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In-bottle sterilization
Stérilisation en bouteille
Guteka ibiribwa biri mu macupa kugirango mikorobi zose zipfe
In-can cooling Refroidissement en bouteille
Gukonjesha ibiribwa (nk’amata) bikiri mu bicuba byabyo)
Incubation Incubation Gutereka
Incubator Incubateur Icyuma cyabugenewe cyifashishwa mu gutereka
Indirect heating Chauffage indirectGushyushya ikintu kidakoranaho n’icyuma gishyushya
Infant formulaFormule infantile/Préparations pour nourrissons
Ibiryo byihariye by’abana bato bikomoka ku mata
Infusion Infusion Kwinjizamo
Ingredient Ingrédient Ibigize ikintu/Ibikoresho mu gutunga ikiribwa
Inhibition Inhibition Kubuza)
Inoculation Inoculation
Gushyira umuti mu mata kugirango avure/Ukwinjiza (bagiteri, mikorobi)
Inoculum InoculumUmuti/Umusemburo washyizwe mu mata ngo avure
Intestinal flora Flore intestinale Mikorobi zibera mu mara
Iodine value Indice d’iode Igipimo cya iyodeIsoelectric point Point isoélectrique
Kefir Kéfir Ubwoko bw’amata avuze bwitwa Kefiri
Lactation cycle Cycle de lactation Ingarukagihe y’ikamwa ry’inka
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Lactation period Période de lactation Igihe imara inka ifite
umukamo
Lactic acid Acide lactique Aside mvamataLactic acid bacteria Bactéries lactiques Ubwoko bwa bagiteri
Lactic acid fermentation
Fermentation lactique
Bumwe mu buryo bwo kuvuza/gusembura
Lactoferrin Lactoferrine Ubwoko bwa poroteyine yo mu mata
Lactoglobulin Lactoglobuline Ubwoko bwa poroteyine yo mu mata
Lactometer LactomètreIgikoresho cyifashishwa mu gupima ireme ry’amata
Lactoscan LactoscanIgikoresho cyifashishwa mu gupima ibintu bitandukanye mu mata
Lactose Lactose Ubwoko bw’isukari
Lactose crystallization
Cristallisation de lactose
Lactose free milk Lait sans lactose Amata adafite lagitoze
Lactose intolerance
Intolérance au lactose
Kuba umubiri utihanganira lagitoze
Lactose metabolism
Métabolisme de lactose
Gukoreshwa n’umubiri kwa lagitoze
Lipase Lipase Ubwoko bw’umusemburo bucagagura ibinure
Lipolysis Lipolyse
Liquid state Etat liquide Ugusukika
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Low fat milk Lait à faible teneur en matière grasse
Amata yagabanyijwemo amavuta
Lumen Lumen
Lyophilization Lyophilisation Kumisha aho amazi ava muri barafu akaba umuka
Lysis Lyse Gucikagurika/Gushwanyuka (mikorobi)
Mammary gland Glande mammaire Imvubura z’amata
Manual milking Traite manuelle Gukamisha intoki
Mastitis Mammite Ifumbi (Indwara ifata cebe ry’inka)
Maximum residue limit
Limite maximum de résidus
Ikigero ntarengwa cy’ibisigisigi by’imiti (mu biribwa)
Mechanized milking Traite mécanisée Gukama hakoreshejwe
imashini yabugenewe
Melting Fonte/Fondre Gushongesha
Membrane processing
Traitement par la technologie de membrane
Mesophilic bacterium Bactérie mésophile Bagiteri ukura ku
bushyushe buringaniye
Mesophilic starters
Ferments mésophiles
Imvuzo z’amata zikura ku bushyuhe buringaniye
Methylene blue Bleu de méthylène
Methylene blue reduction test
Test de réduction avec du bleu de méthylène
Ubwoko bw’igipimo kigaragaza ubwandure bw’amata
Microbial activity
Activité microbienne
Kuba mikorobi zikura, zororoka
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Microbial generation time
Temps de génération microbienne
Igihe mikorobi zimara kugirango zororoke
Microbial hazard
Risque/Danger microbien
Ingaruka ku buzima ziterwa na mikorobi
Microbiologicalsterility
Stérilité microbiologique
Kuba nta mikorobi zisigaye mu kiribwa runaka
Microfiltration Microfiltration Iyungurura rikuramo utuntu duto cyane
Microorganism Micro-organisme Akanyabuzima/Umugera
Milk Lait Amata
Milk adulteration Adultération du lait Guhindura imimerere
y’amata
Milk boiling point
Point d’ébullition du lait
Igipimo cy’ubushyuhe amata abiriraho
Milk burning Brulure/Combustion de lait Gushirira kw’amata
Milk can Bidon de lait Igicuba cy’amata
Milk chemistry Chimie du lait Ubutabire bw’amata
Milk clots Caillots de lait Uduce tw’amata yavuze
Milk clotting Coagulation de lait Kuvura kw’amata
Milk coagulant Coagulant de lait Imiti (imisemburo) ituma amata avura
Milk collection center
Centre de collecte du lait Ikusanyirizo ry’amata
Milk components Composants du lait Ibigize amata
Milk cooling Refroidissement du lait Gukonjesha amata
Milk density Densité de lait Ireme ry’amata
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Milk duct Conduit de lait Utuyira (mu icebe ry’inka) amata anyuramo
Milk fortification Fortification de lait
Kongera intungamubiri (vitamine n’ibindi) mu mata
Milk grading Classification de lait
Gucagura amata hakurikijwe ubwiza bwayo
Milk handling Manipulation/Manutention de lait
Gukama, gutwara, kubika, gutereka.....amata
Milk organoleptic properties
Propriétés organoleptiques du lait
Imitere y’amata twumvisha cyangwa se tukabonesha n’amaso, amazuru n’ururimi byacu
Milk particles Particules de lait Utubumba duto two mu mata
Milk plasma Plasma de lait Ibisigara iyo amata yakuwemo amavuta
Milk powder Lait en poudre Amata y’ifu
Milk powder dispersibility
Dispersibilité du lait en poudre
Kuvangika kw’amata y’ifu
Milk powder wettability
Mouillabilité du lait en poudre
Kuvangika n’a mazi/ubuhehere kw’amata y’ifu
Milk science Science du lait Ubumenyi bw’amata
Milk secretion Sécrétion de lait Ivuburwa ry’amata
Milk separation Séparation du lait Gucika kw’amata
Milk serum Lacto-sérum Amacunda
Milk spoilage Détérioration du lait Kwangirika kw’amata
Milk storage Stockage du lait Kubika amata
Milk structure Structure du lait Uko amata akoze/ateye
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Milk synthesis Synthèse du lait Ikorwa ry’amata (mu icebe/mu ibere)
Milk tank Cuve/Réservoir de lait Tanki y’amata
Milk tanker Camion-citerne du lait
Imodoka nini yabugenewe ifite ikigega gitwara amata
Milk technology Technologie du lait Ikoranabuhanga mu mata
Milk total solids
Solides totaux de lait
Ibifatika biba mu mata byose
Milk weighing Pesage du lait Ipimwa ry’amata
Milk yield Rendement de lait Umukamo w’amata
Milker Trayeur Umukamyi
Milking Traite Ikama/Gukama
Milking equipment
Equipement de traite
Ibikoresho byifashishwa mu gukama (icyansi, inkongoro)
Milking machine
Machine à traire/Trayeuse Imashini ikama
Milk-stones Pierres de lait Utubuye (imyunyu) two mu mata ku byuma
Milling Mouture Gusya
Minerals Minéraux Umunyu ngugu
Mold ripened cheese
Fromage affiné par moisissures
Foromaji itarwa hongerwamo uruhumbu
Monounsa-turated fatty acid
Acide gras mono-insaturé
Ubwoko bwa aside nyarugimbu ziba mu mavuta
Mother culture Culture-mère Imvuzo
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Moulding Mise en forme/Moulage
Guha isura runaka ikiribwa kirimo gukorwa
Mozzarella cheese
Fromage mozzarella Foromaji ya mozarela
Multiple effect evaporator
Vaporisateur à multiple effets
Ubwoko bw’icyuma kigabanya amazi hakoreshejwe kuyabiza
Mycobact-erium tuberculosis
Mycobacterium tuberculosis
Umwe mu migera itera indwara y’igituntu
Non starter lactic acid bacteria
Bactéries lactiques autres que les ferments
Imigera isangwa mu mata itandukanye n’ishyirwamo kugirango amata avure
Occluded air content
Contenu d’air occlu
Ikigero cy’umwuka wakagiye ahari ibintu bikomeye mu ijagi cyangwa mu kigega
Off-flavour Mauvais goût Guhumura nabi kw’ikiribwa runaka
Oil-in-water emulsion
Emulsion d’huile en eau
Osmotic pressure Pression osmotique
Overun EnvahiKubyimba/Kwiyongera mu bunini mu ikorwa ry’ikiribwa runaka
Oxidation Oxydation Ugutwikwa na ogusijeni
Oxidized flavours Saveurs oxydées
Impumuro z’ibiribwa bifite ahatwitswe na ogusijeni
Oxytocin Oxytocine Imvubura yo mu nka ituma amata aza mu icebe
Packaging Conditionnement Gutunganya no gupakira
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Packaging materials
Matériau d’emballage Ibikoresho byo gupakira
Paracasein Paracaséine Ubwoko bwa poroteyine iba mu mata
Partial coalescence
Coalescence partielle
Ifatana (urugero: ry’utubumbe tw’amavuta yo mu mata) rituzuye
Particle size Dimension des particules
Ingano y’utubumbe tw’ibintu bitandukanye bigize amata
Parturition Parturition Kubyara/Ibyara ry’inka
Pasteurization PasteurisationGushyushya hagamijwe kwica udukoko na mikorobi
Pasteurized milk Lait pasteurisé Amata atetse
Pathogenic microorgan-isms
Micro-organismes pathogènes
Utunyabuzima (imigera) dutera indwara
Periodic sampling
Prélèvement périodique
Gufata urwitegererezo mu buryo ngaruka
Perishability Altérabilité/Périssabilité
Kwangirika (kw’ikiribwa runaka)
Perishable Périssable Cyangirika
Permeate Permeat Ibishobora gutambuka mu gihe cy’iyungurura
Pesticide Pesticide Umuti wica udukoko
Petri dish Boîte de Pétri
pH pH Igipimo cy’ubukare
Phenolphtalein Phenolphtaleine
pH-meter pH-mètre Igikoresho gipima ubukare
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Phosphatase test
Epreuve à la phosphatase
Gupima phosphatase mu mata
Phospholipids Phospholipides
Plain yoghurt Yaourt simpleYawurute itongewemo ikindi kintu icyo ari cyo cyose
Plant milk Lait d’origine végétale Amata ava mu bihingwa
Plasmin Plasmine
Plate heat exchanger
Echange de chaleur à plaques
Ubwoko bw’icyuma gishyushya amata
Plungers Ventouse/Piston Ibyifashishwa mu kuvanga (amata)
Polyunsatu-rated fatty acid
Acide gras polyinsaturé
Ubwoko bwa aside nyarugimbu iba mu mavuta
Powder agglomeration
Agglomération de poudre Iyegerana ry’ifu y’amata
Powder instantani-zation
Instantanisation de poudre
Gutunganya ifu y’amata ku buryo yivanga n’amazi byihuse
Powder lecithinization
Lecithinisation de poudre
Kongera lesitine mu ifu y’amata ku buryo amata azivanga n’amazi byihuse
Preheating Préchauffage Gushyushya bwa mbere
Preservatives Conservants
Ibyongerwa mu biryo bigafasha kubikwa igihe kirekire/Gifata neza/Kibungabunga
Pressing Pressage Ikamura
Pressure Pression IngufuPrimary cultures Cultures primaires Imvuzo z’ibanze
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Probiotic bacteria
Bactéries probiotiques
Imigera iba mu biribwa igira ingaruka nziza ku buzima
Processing flowchart
Diagramme de transformation
Igishushanyo kigaragaza itunganya ry’ikiribwa runaka mu nganda
Protein concentrate
Concentré protéique Poroteyine idafunguye
Protein denaturation
Dénaturation de protéine
Kwangirika kwa za poroteyine
Proteolysis ProtéolyseGucagarika kwa za poroteyine/Gucagagura poroteyine
Psychrotroph PsychrotropheUbwoko bwa mikorobi iba ahari ubushyuhe bwo hasi
Rancid flavour Saveur rancideImpumuro y’ikiribwa runaka cyifitemo amavuta yangiritse
Rancidity Rancidité lipolytique Kwangirika kw’amavuta
Rancidity Rancidité Kwangirika kw’amavuta
Random sampling
Echantillonage aléatoire
Gufata urwitegererezo nta kintu ugendeyeho
Raw milk Lait cru Amata adatetse
Recombinant chymosin
Chymosine recombiné
Ubwoko bw’umuti ukoreshwa mu kuvuza amata
Recombination Recombinaison Kuvanga ibintu bigakora ikintu kimwe
Recombined milk Lait recombiné
Amata akorwa havanzwe bimwe mu biyagize bitandukanye
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Reconstituted milk Lait reconstitué Amata akorwa havanzwe
ibiyagize bitandukanye
Rennet Présure Imvuzo yifashishwa mu gukora foromaji
Rennet coagulated fresh cheese
Fromage frais coagulé par la présure
Foromaji yabonetse hakoreshejwe imvuzo ya foromaji
Renneting EmprésurageGushyira imvuzo ya foromaji mu mata igihe bakora foromaji
Representative sample
Échantillon représentatif Urwitegererezo
Resazurin ResazurineUmuti wifashishwa mu gupima ubwandure bw’amata
Resazurin tablet
Comprimé de resazurine
Ikinini cy’umuti wifashishwa mu gupima ubwandure bw’amata
Resazurin test Epreuve à la resazurine
Gupima ubwandure bw’amata hakoreshejwe umuti wa resazirine
Retentate Retentat Ibisigara hejuru mu gihe cy’iyungurura
Reverse osmosis Osmose inverse Uburyo bw’iyungurura
Rice milk Lait de riz Amata ava mu muceri
Rind Croûte Urukoko
Ripening agents
Agents de maturation
Ibifasha mu gutara foromaji
Ripening enzymes
Enzymes de maturation
Imisemburo ifasha mu gutara
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Rising film evaporator
Evaporateur à film montant
Ubwoko bw’ igikoresho gihundura igisukikamo umwuka kigabanya amazi hakoreshejwe kuyabiza
Round-eyed cheese
Fromage aux yeux ronds Ubwoko bwa foromaji
Rubber Caoutchouc KawucuSafety precautions Mesures de sécurité Ingamba zumwiteguro
Sample container
Récipient pour échantillons
Igikoresho cyakira urwitegererezo
Sample labelling
Etiquetage de l’échantillon
Gushyira ku rwitegererezo inyandiko ziruranga
Sample preservation
Conservation de l’échantillon
Kubika urwitegererezo ku buryo rutangirika
Sandiness Etat sableux Kumera nk’umucanga
Sanitization Assainissement/Hygiène
Isukura rigabanya cyane mikorobi/Ugusukura/Isuku
Saturated fatty acid Acide gras saturé Ubwoko bwa aside
nyarugimbu
Saturation Saturation Kuzurirana/Gusendereza
Scalding Echaudage GushyushyaScraped surface heat exchanger
Echangeur de chaleur à surface grattée
Ubwoko bw’imashini zishyushya amata
Screening test Epreuve de selection Ipima rigamije gutoranye
Secondary cultures
Cultures secondaires Imvuzo zunganira
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Secretory cell Cellule sécrétrice Inyangingo fatizo ivubura
Seeding Ensemencement Gutera
Semi-firm gel Gel semi-ferme Ibisa n’igikoma gifashe Semi-hard cheese
Fromage à pâte demi-dur Ubwoko bwa foromaji
Separation Séparation Itandukanya
Set yoghurt Yaourt non-brassé Yawurute itavanzwe/itacugushijwe
Sewage Eaux usées Amazi y’umwanda/yakoreshejwe
Sheep Mouton Intama
Shelf-life Durée de vieIgihe ikiribwa runaka kimara kitarangirika/kikemerewe kuribwa
Shell and tube heat exchanger
Echangeur de chaleur à coquille et tube
Ubwoko bw’imashini zishyushya amata
Sherbet Sorbet Sherbeti/Ubwoko bwa barafu iribwa
Short fatty acids Acides gras courts Ubwoko bwa aside
nyarugimbu
Single effect evaporator
Evaporateur à simple effet
Ubwoko bw’igikoresho buhindura igisukika mo umwuka
Skim milk Lait écréméAmata yakuwemo amavuta/ Amacunda/Amakaragano
Skim milk powder
Poudre de lait écrémé
Ifu ikozwe mu mata yakuwemo amavuta
Skimming Ecrémage Gukura amavuta mu mataSodium hydroxide
Hydroxyde de sodium
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Soft ice cream Crême glacée molle/légère
Soft-ripened cheese
Fromage affiné à pate molle Ubwoko bwa foromaji
Solid impurities Impuretés solides Imyanda ifatika
Solubility Solubilité Gushonga kw’ikintu mu gisukika
Somatic cell Cellule somatique Ubwoko bw’inyangingo fatizo
Sour cream Crème fermenté Amavuta yo mu mata avuze
Sour milk Lait fermenté Amata avuze (ikivuguto)
Soy milk Lait de soja Amata ya soyaSpoilage micro-organisms
Micro-organismes de détérioration
Mikorobi zangiza/Utunyabuzima twangiza
Spores Spores
Spray dryingSéchage par atomization/pulverisation
Uburyo bwo kumutsa amata hakorwa amata y’ifu
Spreadability Tartinabilité Gushobora gusigwa ku mugati
Stabilization Stabilisation Uburyo bwo guha ikintu gutuza
Stabilizers Stabilisants Ibituma ikintu gituza
Standard plate count
Plaque/Lamelle d’énumération stardardisé
Uburyo bwo kubara imigera
Standardization Standardisation
Starter cultures Cultures de ferments Imvuzo
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Steam injection Injection de vapeur Gushyiramo umwuka w’amazi
Sterilization StérilisationGuteka/Gushyushya hagamijwe kwica imigera yose
Sterilized milk Lait stérilisé Amata yatetswe ku buryo mikorobi zose zapfuye
Stirred yoghurt Yaourt brassé Yawurute ivanze/icugushije
Stirring Brassage/Agitation Kuvanga/Gucugusa
Stretched curd cheeses
Formages à caillés étirés Ubwoko bwa foromaji
Stretching Etirage Gukwedura (igihe bakora foromaji)
Sub-clinical mastitis
Mammite subclinique Ubwoko bw’Ifumbi
Sweetened milk Lait sucré Amata yongewemo
isukari
Sweeteners Edulcorants Ibyongera icyanga cy’isukari mu mata
Syneresis Synérèse Gusohoka kw’amazi mu mata yavuze
Tank Réservoir/cuve Ikigega (itanki)
Teat Trayon Imoko
Test tube Tube à essai
Texture Texture Imimerere y’ikintu gifatika
Thermalization Thermalisation Guteka (amata) byoroheje
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Thermoduric bacteria
Bactéries thermoduriques
Imigera itinda kwicwa n’ubushyuhe
Thermometer Thermomètre Igikoresho gipima urugero rw’ubushyuhe
Thermophilic bacteria
Bactéries thermophiles
Imigera ikura mu bushyushe bwo hejuru
Thermophilic starters
Ferments thermophiles
Imvuzo zikora mu bushyuhe bwo hejuru
Thermor-esistance Thermorésistance Kwihanganira ubushyuhe
Titrable acidity Acidité titrable
Titration Titration Uburyo bwo gupima
Toxin Toxine Ubumara
Traceability Traçabilité Uburyo ikintu cyashobora gukurikirana
Triglycerides Triglycérides Ubwoko bw’amavuta
Tubular heat exchanger
Echangeur de chaleur tubulaire
Ubwoko bw’imashini ziteka amata
U.V sterilization
Stérilisation par UV (Ultra-violet)
Kwica mikorobi zo mu biribwa runaka hakoreshejwe imirasire y’izuba
Udder Mamelle Icebe
Udder quarter Quartier de mamelle Igice cy’icebe
Ultrafiltration Ultrafiltration Iyungurura rikuramo utuntu duto cyane
Unsaturated fatty acid Acide gras insaturé Ubwoko bwa aside
nyarugimbu
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Vacuum packaging
Emballage sous vide
Gupakirira ahantu hatari umwuka
Virus Virus Virusi
Viscosity Viscosité Uburenduke
Vitamin Vitamine Vitamine
Washing Lavage Koza
Water bath Bain-Marie Igikoresho gishyushya amazi
Water drainage Drainage d’eau Gukuraho/Kumutsa amazi y’umwanda
Water-in-oil emulsion
Emulsion d’eau-dans-huile
Waxing Cirer Gusigiriza ukoresheje imishashara
Whey Petit lait/ Lactosérum
Amazi asigara nyuma yo gukora foromaji
Whole milk Lait entier Amata atatunganijwe ngo hagire ikivamo
Yeast Levure Umusemburo
Yoghurt Yaourt Yawurute
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ENGLISH FRANÇAIS KINYARWANDA
Acetaldehyde Acétaldéhyde
Acetic acid Acide acétique
Acetification Acétification
Acetobacter Acétobacter Bagiteri itanga
Acid content Teneur en acide Urugero rw’ubusharire
Acid index Index d’acide
Acid rot Putréfaction acide Gupfa kubera aside
Acidification Acidification Kongera Ubusharire/Gushaririza
Acidity Acidité Ubusharire
Aeration Aération Gutanga umwuka/Ugutanga amafu
Aeration level Niveau d’aération
Urugero rw’umwuka watanzwe
Aerobic degradation
Dégradation aérobie
Gushwanyagurika hari umwuka
Aerobic fermentation
Fermentation aérobie
Gutara/Gusembura hari umwuka
Aerobic respiration
Respiration aérobie Guhumeka hari mwuka
Aflatoxin Aflatoxine Ubumara buva mu mugera
Aged wine Vin âgé/Vin élevé Divayi ishaje/Divayi ikuze
Aging barrelBaril de vieillissement du vin
Ingunguru zabugenewe divayi ikuriramo
Aging parameters
Paramètres de vieillissement Ibiranga gukura
Alcohol Alcool Alukoro Alcohol by volume
Alcool par volume
Alukoro ipimwe mu ngero z’ubunini
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Alcohol content Teneur en alcool Urugero rwa alukoro
Alcohol dehydrogenase
Alcool Déshydrogénase Ubwoko bw’umusemburo
Alcoholic beverages
Boissons alcooliques (alcoolisées)
Inzoga/Ibinyobwa bisindisha
Alcoholmeter Alcoomètre/Ethylomètre
Icyuma gipima urugero rwa alukoro
Altar wine Vin de messe Divayi ikoreshwa mu misa
Amino acid Acide aminé Kimwe mu bice byubatse poroteyine
Ammonium salt Sel d’ammonium Umunyu wa amoniyumu
Amphora Amphore Ingunguru
Anabolism Anabolisme
Anaerobic degradation
Dégradation anaérobie
Gushwanyagurika bitewe ko nta mwuka uhari
Anaerobic fermentatioin
Fermentatioin anaérobie Gutara nta mwuka uhari
Anaerobic respiration
Respiration anaérobie Guhumeka nta mwuka uhari
Anaerobiosis Anaérobiose Nta mwuka uhari
Anthocyanin AnthocyanineIrangabara ry’ibimera ry’ubururu umutuku cyangwa icyatsi
Antibacterial Antibactérien Ikibuza umugera gukura
Antibiotic Antibiotique Antibiyotiki/Umurwanyamikorobi
Antifungal Antifongique Ikirwanya uruhumbu
Anti-microbial Antimicrobien Ikirwanya mikorobi
WINE
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Antioxidant Antioxydant Kibuza kwangizwa n’umwuka wa ogusijene
Antiseptic AntiseptiqueKibuza umugera kugera ku mubiri/Ikizitira mikorobi/Ikibuza kubora
Aperitif Apéritif Inzoga inyobwa mbere yo kurya
Apple brandy Cognac à base de pome
Ubwoko bwa Divayi iva muri pome
Apple wine Vin de pomme Divayi iva muri pome
Aroma Arôme ImpumuroAromatized wine Vin aromatisé Divayi yashyizwemo ibituma
ihumura
Artificial overripening
Surmaturation artificielle
Kurenguka kwa divayi byakozwe n’umuntu
Aspergillus Aspergillus Ubwoko bw’umugera
Assemblage Assemblage Gushyira/Guteranyiriza hamwe
Astrigency Astringence Gikarishye/Gikarase
Atmospheric pressure
Pression atmosphérique
Autolysis AutolyseKwishwanyagura kwa mikorobi cyangwa ingirabuzima fatizo (serire)
Autovini-fication Autovinification Guhinduka divayi k’umutobe
nta misemburo yonjyewemo
Back-blend Ajout du jus dans le vin
Kongera umutobe muri divayi
BallingMesure de sucre dans une solution sucree
Uburyo bwo gupima isukari mu bisukika biryohereye
Banana wine Vin de banane Divayi ivuye mu bitoki
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Barrel Baril Ingunguru
Barrel Baril Ingunguru
Batch distillation
Distillation intermittente (en lots)
Beeswing Beeswing Itende rya divayi
Benzoic acid Acide benzoïque
Biotin Biotine
Bitterness Amertume Ubusharire/Uburure
Blended wine mélange de vins Divayi zivanze
Blending Mélanger Kuvanga
Blush wine Vin Rose Divayi iva mu mizabibu itukura
Body Avoir du corps (Consistence) Ubufate bwa divayi
Botrytized wine Vin botrytisé Divayi iri mu macupa
Bottle Bouteille Icupa
Bottle aging Maturation en bouteille
Gukura kw’inzoga iri mu icupa
Bottled wine Vin en bouteille Divayi iri mu macupa
Bottler with check valve
Embouteilleur avec le clapet anti-retour
Ubwoko bw’icyuma gishyira divayi mu macupa
Bottling Mise en bouteilles Gushyira mu macupa
Bottling line Ligne d’embouteillage
Uruhererekane rwo gushyira inzoga mu macupa
Bottling techniques
Techniques de mise en bouteilles
Uburyo bwo gushyira mu macupa
Box wine Vin en boîte Divayi yo mu gikarito
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Brandy Eau-de-vie fine/Cognac/ Brandy Ubwoko bwa divayi
Brettanomyces Brettanomyces Ubwoko bw’umugera
Brew barrels Barils de brassage Ingunguru zo kwengeramo
Brew bucket Seau de brassage Indobo zo kwengeramo
Brewing tanksRéservoirs/Cuves de brassage
Ubwoko bw’Ingunguru zo kwengeramo
Brix Brix Igipimo cy’isukari mu bisukika
Browning Brunissement Gituma ikiribwa/ikinyobwa gisa n’ikigina
Browning reactions
Réactions de brunissement
Brut wine Vin BrutDivayi y’umwimerere, ntakintu cyongewe mu mutobe
Bulk aging Maturation en masse Uburyo bwo Gukura
Burnt wine (Brandy)
Vin brûlé (eau-de-vie fine) Ubwoko bwa divayi
Campden tablets
Comprimés de Campden
Cane Canne Igisheke
Cap Bouchon Umufuniko/Umupfundikizo
Caramel Caramel Isukari ikaranze
Carbon dioxide Dioxide de carbone
Carbonation Carbonation
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Carbonic maceration
Macération carbonique
Cask Tonneau/Fût Ubwoko bw’ingunguru
Catabolism Catabolisme
Catechin Catéchine
Cellaring (wine aging)
Mise en cave (maturation de vin)
Uburyo bwo gutara divayi
Centrifugal filtration
Filtration par centrifugation Kuyungurura ikintu ukaraga
Centrifuge Centrifugeuse Icyuma gitandukanya ibisukika kibikaraga
Ceramic filtration
Filtration en céramique
Bumwe mu buryo bwo kuyungurura
Champagne Champagne Ubwoko bwa divayi/Shampanye
Chaptalization
Chaptalisation/Amélioration du moût par ajout de carbonate de calcium
Kongera isukari mu mutobe w’umuzabibu hagamijwe kongera urugero rwa alukoro muri divayi
Chemical stability
Stabilité chimique
Ugutuza kw’ubutabire bw’ikintu
Chiller Réfrigérateur Igikonjesha
Chlorine bleached corks
Bouchons blanchis au chlore
Imifuniko yasukuwe na kolore
Chronometer/timer Chronomètre Imbaragihe
Clarification Clarification Gucayura
Clarifying agent
Agent de clarification Igituma ikintu gicayuka
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Cloudiness Opacité/Turbidité Kuba kidacayutse
Coding Codage Kwandika kodi ku kintu
Cognac Cognac Ubwoko bwa divayi
Cognac brandyEau-de-vie fine de cognac/Cognac
Ubwoko bwa divayi/Konyaki
Cold maceration
Macération à froid Uburyo bwo gutara umutobe
Cold pressing Pression à froid Gukamura hakonje
Cold soaking Trempage à froid
Uburyo bwo kwinika imbuto z’imizabibu
Cold stabilization
Stabilisation à froid Uburyo bwo gukenekesha
Colloids Colloïdes Ibireka mu bisukika
Color stabilization
Stabilisation de couleur
Gukura ibintu bireka muri divayi bituma itagira ibara ryiza
Color wine Couleur du vin Ibara rya divayi Concentrated grape must
Moût de raisins concentré
Umutobe w’imizabibu udafunguye
Concentrators Concentrateurs Ibifatisha ibisukika
Congeners Congénères Ibiri muri divayi bitari alukoro
Controlled temperature pressing
Pressage à température contrôlée
Gukamura ku rugero rw’ubushyuhe rugenwe
Conveyor belt Courroie transporteuse
Igikoresho kifashishwa mu gutwara ibintu mu ruganda
Cooling Refroidissement Gukonjesha
Cork borer Perce bouchon/Tire-bouchon
Icyuma gitobora umufuniko w’icupa rya divayi
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Cork leakage Fuite au bouchon
Kuva k’umufuniko w’icupa rya divayi
Cork oak Bouchon en chêne Ubwoko bw’umufuniko
Cork stopper Bouchon de liege umufuniko
Cork taint Goût de bouchon Umwanda ku mufuniko w’icupa rya divayi
Corking device Dispositif de bouchage
Icyuma kirumya umufuniko ku icupa rya divayi
Corky off-odour
Mauvaise odeur des bouchons
Impumuro mbi ituruka ku mifuniko ya divayi
Crossflow filtration
Filtration à flux transversal (croisé)
Bumwe bwo buryo bwo kuyungurura
Crude Brut Ikintu Kidatunganyi
Crusher/Destemmers
Broyeur/Concasseur Gisya
Crusher-stemmer
Concasseur-Egrappoir/Broyeur-stemmer
Gisya gikuramo ibiti by’imizabibu
Crushing Broyage Gusya
Cuvee Cuvée Ingunguru cyangwa isafuriya nini
Deacidification Désacidification Gukuramo ubusharire
Decantation Décantation Gukeneka
Decanter Décanteur Icyuma gukeneka ibisukika
Decoloration Décoloration Gukuramo ibara
Defoamer Anti-mousse Ikibuza urufuro
Defoliation Défoliation Guhunguka kw’amababi
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Dejuicer Egouttoir Igikoresho gikura umutobe mu mbuto
Demi-sec wine Vin demi-sec Divayi itumye burundu
Deodorization Désodorisation Gukuramo impumuro
Depth filtration Filtration en profondeur
Bumwe mu buryo bwo kuyungurura
Dessert wine Vin Doux/Vin de liqueur
Divayi itangwa nyuma yo kurya
Destemming Egrappage Gukuramo ibiti
Devatting Décuvage Gukura mu isafuriya/mu ngunguru
Distillation Distillation
Distilled spirits Spiritueux distillés Umucumbetso
Distilled wine Vin distillé
Divayi yavanywe mu gisukika ikijya mu mwuka noneho igasubira kuba igisukika
Dosage Dosage Kuregera
Drainer Egouttoir Igikuramo ibisukika
Draining Essoreur/Egoutter Gukuramo ibisukika
Dried activated yeast
Levure sèche activée Umusemburo wumye
Dry wine Vin sec Divayi yumutse
Dryness Sécheresse/Causticité Ubwume
Effervescence Effervescence
Enzyme Enzyme Ubwoko bw’Umusemburo
Epicatechins Epicatéchines
Ergosterol Ergostérol
Ester Ester
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Ethanal Ethanal
Ethanol Ethanol Alukoro
Ethyl alcohol Alcool éthylique
Ethylene Ethylène
Evaporator Evaporateur Icyuma gihindura ibisukika mo umwuka
Extra dry wine Vin sec avancé Imizabibu yumutse cyane
Extract Extrait Ibyakuwe mu kintu
Ferment Ferment Umusemburo
Fermentation Fermentation Gutara/gusembura Fermentation activator
Activateur de fermentation Ikibarutsa gutara/igisembura
Fermentation kinetics
Cinétique de la fermentation
Fermenter Fermenteur Urwina
Filter Filtre Akayunguruzo
Filtration Filtration KuyungururaFiltration system
Système de filtration Uburyo bwo kuyungurura
Fining Affinage Uburyo bwo gutegura divayi
Fining agent Agent d’affinage Igikoreshwa mu gutegura divayi
First pressing Première pressage Gukamura bwa mbere
Flash pasteurization
Pasteurisation instantanée
Uburyo bwo Gushyushya hagamijwe kwica udukoko na mikorobi
Flavonoids Flavonoïdes
Flavonols Flavonols
Flavour Saveur Uburyohe/Icyanga
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Flavour compounds
Composés aromatiques Ibitera kuryoha
Flocculants Floculants Itende
Flor wine Vin de type Flor Ubwoko bwa divayi
Flotation Flottation Kujonjora hakoreshejwe amazi
Foam Mousse Urufuro
Fortified wine Vin enrichi/enrichi
Divayi yongewemo intungamubiri
Free run juice Jus goutte à goutte Ubwoko bw’umutobe
Fructose Fructose Ubwoko bw’isukari
Fruit brandy Eau-de-vie à base de fruit Ubwoko bwa divayi
Fruit esters Esters de fruit
Fruit juice Jus de fruit Umutobe wo mu mbuto
Fruit skins Peauxde fruits Ibishishwa by’imbuto
Fruit wine Vin de fruits Divayi yo mu mbuto
Fungicide Fongicide Ibyica uruhumbu
Gallon Gallon/Mesure de liquide
Urugero rwo mu gupima ibisukika
Gaz generator Générateur de gaz Igitanga gaze
Gelatine Gélatine Ubwoko bwa poroteyine
Glucose Glucose Ubwoko bw’isukari
Grape berry Baie de raisin Imbuto z’imizabibu
Grape bunch Bouquet de raisin Itsiko ry’imizabibu
Grape drying Séchage de raisin Kumisha imizabibu
Grape juice Jus de raisin Umutobe w’imizabibu
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Grape maturation
Maturation de raisin Kwera kw’imizabibu
Grape seeds Graines de raisin Imbuto z’imizabibu
Grape skin Peau de raisin Igishishwa by’imizabibu
Grape spirit Alcohol de raisin Alukoro y’imizabibu Grape stomping
Foulage de raisin Kwenga imizabibu
Grapes Raisins ImizabibuGrapes noble rot
Putréfaction de raisins
Ubwoko bw’indwara y’imizabibu
Harvester Moissonneuse Icyuma gisarura
Harvesting Moissonnage Gusarura
Haze Brume Ukwijima/Urwokotsi
Haziness Nébulosité Ukwijima/Urwokotsi
Heat Chaleur Ubushyuhe
Heating Chauffage GushyushyaHeteroferm-entative bacteria
Bactéries héterofe-rmentatives
ubwoko bwa begiteri
Homoferme-ntative bacteria
Bactéries homoferme-ntatives
Ubwoko bwa bagiteri
Horizontal presses
Pressions horizontales Gukamura harambuye
Hydraulic presses
Pressions hydrauliques
Hydrolysis HydrolyseGukata molekire/Gushwanyagurika kwa molekile hari amazi
Hydrometer jar Jarre hydrométrique
Igikopo gipima urugero rw’ubuhehere mu kintu
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Hygrometer HygromètreIcyuma gipima urugero rw’ubuhehere mu kintu/ubutote
In-bottle ageing
Maturation en bouteille
Gukura kw’inzoga/divayi mu icupa
Inert gaz Gaz inerte
Juice Jus Umutobe
Juice oxidation Oxydation de jus Kononekara k’umutobe bitewe na ogusijeni
Kit analysis Kit d’analyse Icyuma kigenzura
Label Etiquette Ibirangaikintu
Labelling Etiquetage Gushyiraho ibiranga ikintu
Lactic acid bacteria
Bactéries lactiques (d’acide lactique)
Ubwoko bw’umugera
Late harvest wine
Vin de vendage tardif
Divayi iva mu mizabibu isaruwe bitinze
Lateral strike harvesters
Moissonneuses latérales Ubwoko bw’icyuma gisarura
Leaching Lixiviation Gukura ibireta mu bisukika
Lees Lie Itende
Liquor Liqueur Amavu/Inzoga ikaze Low temperature pressing
Pressage à basse temperature
Gukamura ku rugero rw’ubushye rwo hasi
Maceration Macération Uburyo bwo kwinika imizabibu kugirango yorohe
Magnums bottle wine
Vin en bouteille magnum Divayi iri mu macupa manini
Maillard reaction
Réaction Maillard
Malic acid Acide malique
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Malolactic activity
Activité malolactique
Malolactic enzyme
Enzyme malolactique Ubwoko bw’umusemburo
Malolactic fermentation
Fermentation malolactique
Bumwe mu buryo bwo gusembura
Manual grape picking
Cueillette manuelle de raisin/ Vendage manuel
Gusarura imisabibu hakoreshejwe intoki
Marc Marc (Résidu après extraction) Igikatsi cy’imizabibu
Maturation Maturation Gukura/Gukomera/Kwera Maturation index
Index de maturation Urugero rwo gukura
Maturity Maturité Ubukure
Mead Hydromel Inzoga y’ubuki Medicinal wine flavour
Saveur medicinal du vin
Impuro ya divayi imeze nk’imiti
Membrane filtration
Filtration membranaire
Bumwe mu buryo bwo kuyungurura
Mercaptans MercaptansMetallic flavour
Saveur métallique Icyanga gikaze
Metallic mouth feel
Sensation den bouche de goût de métal
Metallic off-flavour
Mauvais goût métallique/ Arrière goût métallique
Methanol Méthanol
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Microbial spoilage
Détérioration d’origine microbienne
Kwangirika bitewe na mikorobi
Microflora Flore microbienne Imigera ikura ahantu runaka
Microoxy-genation
Microoxyg-enation
Kuba ahantu hagera ogusijeni nkeya
Microvini-fication
Microvini-fication Gutara divayi nkeya
Mixer Mélangeur Igikoresho kivanga
Mold moisissure Uruhumbu
Muscat grape Raisin Muscat Ubwoko bw’imizabibu
Muscat wine Vin de muscat Ubwoko bwa divayi y’imizabibu
Mush Purée Inombe
Must Moût Umutobe utayunguruye w’imizabibu
Must acidity Acidité du moût Ubusharire bw’umutobe
Must aroma Arome de moût Impumuro y’umutobe Must blanketing
Couverture du moût
Igihu gipfundikira umutobe w’imizabibu
Must browning Brunissement du moût
Gusa n’ikigina k’umutobe w’imizabibu
Must concentrators
Concentreurs du moût
Ibifatisha umutobe w’imizabibu
Must density Densité du moût Ireme bwite ry’umutobe w’imizabibu
Must enrichment
Enrichissement du moût
Gushyira izindi ntungamubiri mu mutobe w’imizabibu
Musty flavour Saveur de moisi Icyanga y’umutobe w’imizabibu muri divayi
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Mycotoxin Mycotoxine Ubumara buturuka muri ruhumbu
Non flavonoid content
Contenu non flavonoïque
Non-vintage wine
Vin non-millésimé
Divayi itanditsweho umwaka yakoeweho
Nutritive value Valeur nutritive Urugero rw’intungamubiri
Oak Chêne Ubwoko bw’igiti kinini
Ochratoxin Ochratoxine Ubwoko bw’ubumara buva mu ruhumbu
Oechsle scale Balance/Echelle de Oechsle Ubwoko bw’umunzani
Oenology OenologieUmumenyi bujyanye no guhinga imizabibu no kwenga divayi
Off-odor Mauvaise odeur Impumuro mbi
On-vine grape drying
Séchage de raisin sur la vigne
Kumisha imizabibu ikiri ku giti
On-vine overripening
Surmaturation sur la vigne
Gushya kw’imizabibu ikiri kugiti
Orange wine Vin orange Divayi isa n’ibara rya oranje Organic wine making
Fabrication de vin organique
Organoleptic test
Examen organoleptique
Uburyo bwo gupima hakoreshejwe amaso, amazuru, ururimi.
Osmosis Osmose Osimoze/Kwinjira kw’amazi mu nyabika
Osmotic pressure
Pression osmotique
Osmotic stress Choc osmotique
Overripening Surmaturation Gushya cyane
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Oxidation Oxydation Gutwika hakoreshejwe ogusijeni
Oxidative odor Odeur du à l’oxydation
Impumuro ituruka ku gutwika (ibiribwa) hakoreshejwe ogusijeni
Packaging materials
Matériaux d’emballage Ibikoresho byo gupakira
Pad filtration Filtration tampon Uburyo bwo kuyungurura
Pail Seau Indobo
Pasteurization Pasteurisation Kubiza hagamijwe kwica udukoko
Pectic enzyme Enzyme pectique Ubwoko bw’imisemburo
Pectin Pectine Ubwoko bw’isukari
Pectin methly esterases
Enzymes coupant les laisons methyl ester des pectines
Pectinase Pectinase Ubwoko bw’imisemburo
Perlant Perlant ubwoko bwa divayi
Peroxidase Peroxydase Ubwoko bw’umusemburo Pesticide residues
Résidus de pesticide
IIbisigisi by’imiti yica ibyonnyi
pH pH Igipimo cy’ubukare
Phenolic acid Acide phénolique
Phenolic pigment
Colorant phénolique
Physicoche-mical factor
Facteur physico-chimique
Pink wine Vin rosé Divayi y’iroza
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Plum Prune Ubwoko bwkinyomoro Pneumatic presses
Pressoirs/Presses pneumatiques
Ubwo bw’igikoresho gikamura
Polishing Polishing Gusena
Polivinylpo-lypyrrolidone
Polivinylpo-lypyrrolidone
Polyphenol Polyphénol
Pomace Marc/Grignons Igikatsi cy’imizabibu
Porto wine Vin de type Porto Divayi iva muri Porutugali
Post-disgorgement aging
Maturation post-restitution
Gukura kwa divayi nyuma y’uko isukwa
Post-fermentation treatment
Traitement après fermentation
Gutungana kw’inzoga/divayi nyuma yo gutarwa
Potassium metabisulfite
Metabisulfite de potassium
Potasiyumu ibuza imigera gukura muri divayi, igatuma divayi igumana ibara, n’impumuro nziza zayo
Premature browning
Brunissement prématuré Gusa n’ikigina mbere y’igihe
Preservative Conservant Ibyongerwa mu biryo bigafasha kubikwa igihe kirekire
Pressing Pressage Gukamura
Prestige cuvee Cuvée prestige Divayi nziza kurusha indi yose
Protein haze Brume due aux protéines
Kwijima bitewe na poroteyine
Protein-fining agents
Agents d’affinage à base de protéine
Poroteyine ifasha kunoza divayi
Pulp Pulpe Igice kiribwa cy’urubuto
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Pumping Pompage Gusunika/Gupompa
Pyrazines Pyrazines
Quality Qualité UbwizaQuality assessment
Evaluation de la qualité Kugenzura ubwiza
Quality parameters
Paramètres de la qualité Ibiranga ubwiza
Quality wines Vins de qualité Divayi nzizaRack and return Délestage
Racking Soutirage Gusuka divayi iva mu ngunguru imwe ijya mu yindi
Red grapes Raisins rouges Imizabibu y’umutuku Reducing sugar Sucre réducteur Ubwoko bw’isukari
Refractometer Réfractomètre Icyuma gipima urugero rw’isukari
Refrigeration Réfrigération Gukonjesha
Residual sugar Sucre résiduel Isukari isigayeReverse osmosis Osmose inverse
Riboflavin Riboflavine Ubwoko bwa vitamine
Riddling Remuage/Cribblage Gucurika divayi iri mu icupa
Ripening Maturation Gushya
Rosé wine Vin rosé Divayi y’ibara ry’iroza
Rum Rhum Divayi iva mu bisheke
Saccharometer Saccharomètre Icyuma gipima urugero rw’isukari
Saccharomyces Cerevisiea
Saccharomyces Cerevisiea
Umusemburo ukoreshwa mu gusembura inzoga
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Saccharose Saccharose Ubwoko bw’isukariSaignée method
Méthode de saignée
Kuvanga divayi itukura n’iyumweru
Scales Balance Umunzani
Screw presses Presses à vis Icyuma gikamura kizenguruka
Screwcap Bouchon à vis/Capsule à vis
Umufuniko wikaranga mu gufungura
Sealing machine
Machine à sceller/ Sertisseuse/Capsuleuse
Icyuma gifunga/kirumya
Sediment Sédiment Itende
Sedimentation Sédimentation Gukeneka
Senescence Sénescence UbusazaSingle barrel aging
Maturation en fût individuel Gukurira mu ngunguru
Soaking Trempage/Immersion
Kwinika/Gutumbika/Ugutosa/Ukujandika
Soluble solids Matières solides solubles
Ibishobora kuyongera mu bisukika
Sorbic acid Acide sorbique
Sorting Triage Kurobanura/Kujonjora
Sorting tables Tables de tri Ameza yo kurobanuriraho
Sour rot Pourriture aigre/acide Gupfa
Souring Acidificaton Gishaririye
Sparging Barbotage/Aspersion
Kunyura amazi ashyushye mu gikatsi hagamijwe gukuramo umutobe
Sparkling wine Vin pétillant Ubwoko bwa divayi
Spirits Distilled liquor/Alcool Amavu/Inzoga ikaze
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Spoilage Détérioration KwangirikaSpoilage flavour
Saveur de détérioration
Icyanga cyo kwangirika kw’inzoga
Spoilage odour Odeur de détérioration
Impumuro yo kwangirika kw’inzoga
Spoilage yeasts Levures de détérioration Imisemburo yangiza
Sporulation Sporulation Kwihisha mu igi k’umugera (mu bihe bibi)
Stabilization Stabilisation Kuguma jamwe kw’ikintu
Stainless steel Acier inoxydable Icyuma kidatonda umugese
Starter Levain Umusemburo
Still wine Vin non-mousseux Ubwoko bwa divayi
Stirring room Salle d’agitation Icyumba cyo kuvangiramo
Stopper Bouchon Umufuniko
Storage Stockage Ububiko
Stoving wine Vin chauffé Ubwoko bwa divayi
Sugar Sucre Isukari
Sugar content Teneur en sucre Urugero rw’isukari mu kintu
Sulfite Sulfite
Sulfiting Sulfitage Bumwe mu buryo bw’ihagarika ry’isembura
Sulfur dioxide Dioxide de soufre
Sun-dried grapes
Raisins séchés au soleil
Imizabibu yumishijwe n’izuba
Supraex-traction Supra-extraction
Uburyo bwo kubona umutobe wa divayi irimo isukari nyinshi
Sweet wine Vin sucré/Vin doux Divayi iryohereye
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Sweetness Douceur/Gout sucré Uburyohe
Table wine Vin de table Divayi yo ku meza
Taints Souillures Umwanda
Tank filling Remplissage de la cuve Kuzuza ingunguru
Tannins Tanins
Tartaric acid Acide tartrique
Tartrates Tartrates
Taste Goût Icyanga Temperature automatic control
Contrôle automatique de la température
Bumwe mu buryo bwo kugenzura urugero rw’ubushyuhe
Terpenes Terpènes
Terpenoids Terpénoïde
Thermal shock Choc thermiqueKuba kibi bitewe no guhinduka cyane k’urugero rw’ubushyuhe mu gihe gito
Thermometer Thermomètre Igikoresho gipima urugero rw’ubushyuhe
Total acidity Acidité totale Ubusharire
Trace elements OligoélémentsIntungamubiri ziboneka/zikenerwa ku rugero ruto mu kintu
Traditional wine Vin traditionnel Divayi gakondo
Transport containers
Récipients/Conteneurs de transport
Ingunguru zo gutwaramo ibintu
Transvasage Transvasage Gusuka/Gusukanura
Tun Cuve Ingunguru
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Turbidity Turbidité Kuba ikintu kidacayutse
UllageMarge de remplissage/Volume vide
Ahatujujwe mu icupa ririmo igisukika
Ultrafiltration Ultrafiltration Kuyungurura hakoreshejwe utuyunguruzo duto cyane
Vacuum Sous vide Nta mwuka
Vanillin Vanilline Vanila
Varietal wine Vin de cépage Divayi iva mu bwoko bumwe bw’umuzabibu
Vat Cuve Ingunguru/Igitariro/Umuvure
Vermouth Vermouth Divayi irimo ibirungo bihumura bitandukanye
Vidal grapes Raisins de Vidal Ubwoko bw’imizabibu y’umweru
Vinegar Vinaigre Vinegere
Vineyard Vigne/Vignoble Umurima w’imizabibu
Vinification Vinification Kwenga divayi
Vinometer Vinomètre Icyuma gipima urugero rwa alukoro muri divayi
Vintage champagne
Champagne millésimé
Shampanye yanditseho umwaka yakorewemo
Vintage wine Vin millésimé/Vin de grand cru
Divaye yanditseho umwaka yakorewemo
Vintner Vineron/Viticulteur
Umuntu ukora akanagurisha divayi
Viscosity Viscosité Uburenduke
Vitamin Vitamine Vitamine
Viticulture ViticultureUbumenyi mu guhinga imizabibu no gutunganya divayi
Volatile volatile Guhinduka mo umwuka
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Warehouse Entrepôt Ihunikiro/itariro
Washing Lavage KozaWashing brush syphon
Brosse de lavage siphon Igikoresho cyo gusukura
Whiskey Whisky Wisiki
White grapes Raisins blancs Imizabibu y’umweru
White porto Vin Porto blancs Ubwoko bwa divayi
White wine Vin blanc Divayi y’umweru
Wine aging Maturation du vin Gukura kwa divayi
Wine bottle Bouteille de vin Icupa ryagenewe divayi Wine carbonation
Carbonation du vin
Gushyira ubwoko bw’umwuka muri divayi
Wine cave Cave à vin Ubuvumo butarirwamo divayi
Wine cut Coupe de vinUburyo bwo gufungura divayi hakoreshejwe amazi/indi divayi yoroshye
Wine fault Défaut de vin Inenge ya divayi
Wine flatness Néteté de vinKwangirika kwa divayi kubera imisemburo cyangwa umwuka
Wine fruitiness Vin fruité Guhumura kwa divayi nk’imbuto
Wine pump Pompe à vin Icyuma gisunika divayi Wine stretching Dilution du vin Gufungura divayi
Wine sweetness
La douceur du vin Uburyohe bwa divayi
Wine tasting Dégustation de vin Gusogongera divayi
Wine thinness La finesse du vin Ubwiza bwa divayi
WINE
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Wine yeast Levure à vin Umusemburo wa divayi
Winemaker Vigneron/Viticulteur Ukora divayi
Wine-press Pressoir à vin Igikoresho gikoresha mu gutunganya divayi
Winery Etablissement vinicole Urwengero rwa divayi
Wine’s bouquet Bouquet du vin Ubwoko bw’impumuro ya
divayi
wines press Pressoir à vin Igikoresho gikamura umutobe mu mizabibu
Wood lactones Lactone du bois
Bimwe mu bitanga impumuro zitandukanye muri divayi biturutse ku bwoko bw’igiti cy’umuvure divayi yatazwemo
Wooden cask Tonneau en bois Ingunguru ikozwe mu biti
Wooden vat Cuve en bois Imivure ikozwe mu biti
Yeast Levure Umusemburo
Yeast nutrientsEléments nutritifs de levure
Ibiryo by’imisemburo
Yeast sediment Sédiment de levure Itende ry’imisemburo
Yeast starter Levain Imisemburo
Yellow wine Vin jaune Divayi y’umuhondo
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ENGLISH FRANÇAIS KINYARWANDA
Absorbance Absorbance Kunyunyuza/Kumira/Gufata
Absorption Absorption InyunyuzaAbsorption spectrophoto-metry
Spectrophotométrie d’absorption
Absorption spectrum
Spectre d’absorption
Acetone Acétone
Acid Acide Aside
Acid value Indice d’acide Irigero cy’aside
Acidophile Acidophile Ibinyabuzima bikunda kuba ahantu hari aside
Acidulant Acidulant Gituma ikiribwa kiba aside
Adsorption Adsorption Gufata ku kintu
Aerobe Aérobie Ngombamwuka
Aerosol AérosolUmuti uvanze na gaze batera bapuriza ugasohoka ari umwuka
Aerotolerant AérotolérantIkinyabuzima cyihanganira kuba ahari umwuka
Affinity chromatography
Chromatographie d’affinité
Aflatoxin Aflatoxine Ubumara buhumanya buva mu ruhumbu
Agar Agar/GéloseAgar deep culture
Culture profonde sur agar
Agar slant Gélose inclinée
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Agglutination Agglutination Uburyo bwo kwegerana
Airborne diseaseMaladie due aux micro-organismes de l’air
Indwara bitewe n’umwuka wahumetse
Airtight stopper Bouchon hermétique Umufuniko umatiriye
Alcohol Alcool Alukoro
Alcoholometer Alcoomètre Igipima alukoro
Aldose Aldose
Algae Algue InkuriramaziAlkaline cupric solution
Solution cuprique (cuivre) alkaline
Alkaline phosphatase assay
Dosage de phosphatase alkaline
Alkaliphile AlkaliphileIkinyabuzima gikunda kuba ahantu hatari ubusharire
Allergen Allergène Bitera ubwivumbure bw’umubiri
Aluminum foil Papier d’aluminium
Agashashi ka aliminiyumu kifashishwa mu gufunika ibintu
Aluminum weighing dish
Coupelle de pesage en aluminium
Utwifashishwa mu gupima muri laboratwari
Alundum granules
Granules d’Alundum
Amino acid Acide aminé Kimwe mu bice byubatse poroteyine
Ammonium sulfate
Sulfate d’ammonium
Amoeba Amibe Amibe
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Amyl alcohol Alcool amylique
Amylopectin Amylopectine Ubwoko bw’isukari iba mu bihingwa nk’ibirayi
Amylose Amylose Ubwoko bw’isukari iba mu bihingwa
Anaerobe AnaérobieIkinyabuzima kiba ahatari umwuka/Nziramwuka
Anaerobiosis Anaérobiose Ahatari umwuka
Antagonism Antagonisme Kutabana
Anthocyanin AnthocyanineIntangabara y’ibara ry’ubururu cyangwa ry’icyatsi mu bihingwa
Anthrax Anthrax/Charbon bactéridien
Ubwoko bw’indwara ifata inyamaswa n’abantu
Antibiotic Antibiotique Antibiyotiki/Umurwanyamikorobi
Antibiotic resistance
Résistance antibiotique
Kudahangarwa n’imiti kwa mikorobi
Antifungal agent Agent antifongique ikirwanya uruhumbu
Antimicrobial Antimicrobien Ikirwanya mikorobi
Antioxidant Antioxydant Kibuza kwangizwa n’umwuka wa ogusijene
Antisepsis Antisepsie Kirinda ahantu kwanduzwa n’umugera
Appendage Appendice Imigereka
Aqueous Aqueux Cyuje amazi/Mu mazi/hari amazi
Archaea Archaea Ubwoko bw’imigera
Ascorbic acid Acide ascorbique Vitamine C
Aseptic Aseptique kuba nta mikorobi ihari
Ash Cendre Ivu
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Aspirator Aspirateur Gikurura ibintu gikoresheje umwuka
Autoclave Autoclave
Icyuma gikoresha umwuka w’amazi yabize mu kwica imigera
Autolysis Autolyse Kwishwanyaguza
Auto-oxidation Auto-oxydation
Kwitwika biterwa na Ogisijeni/Kwangirika kw’ikintu bitewe n’umwuka wa ogusijene
Autotroph Autotrophe
Ibinyabuzima byigaburira bikoresheje ibiva ku zuba n’urumuri/Nyamwigira
Bacteria count Dénombrement de bactéries Kubara imigera
Bactericidal Bactéricide Inyicamikorobi/Inyicabagiteri
Bacteriocin BactériocineUbumara bukorwa n’umugera bwica indi migera
Bacteriophage Bactériophage Ubwoko bwa virusi zica bagiteri
Bacteriostatic Bactériostatique Igihagarika gukura kw’umugera
Bacterium Bactérie Umugera
Balance Balance umunzani
Barophile BarophileIkinyabuzima gikunda kuba ahari ubutsikamire bw’umwuka bwinshi
Base Base Kidasharira
Baume hydrometer
Hydromètre de Baume
Ubwoko bw’igikoresho gipima amazi
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Beaker BecherAgakoresho ko muri laboratwari gashyirwamo ibisukika
Beef extract Extrait de boeufIcyakuwe mu nyama y’inka gikoreshwa mu guhinga bagiteri
Bicinchoninic acid (BCA) assay
Epreuve à l’acide bicinchoninique
Binary fission Fission/Scission binaire
Gusaduka mo ibice bibiri bingana
Biochemical oxygen demand
Demande biochimique en oxygène
Biofilm Biofilm Urubobi
Biomass Biomasse Umusaruro w’ibiva mu binyabuzima
Biuret assay Test Biuret pour protéines
Biuret complex Complexe Biuret
Biuret reaction Réaction au Biuret
Biuret total protein reagent
Réactif Biuret pour la détermination de protéine totale
Blank Vide/Ne contenant pas d’échantillon
Blender Mélangeur Igikoresho gisya kivanga
Boiling point Point d’ébullition Igipimo cy’ubushyuhe ibisukika bibiriraho
Boric acid Acide borique
Botulism BotulismeIndwara iterwa n’indwara ituruka mu nyama zanduye
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Bovine serum albumin
Albumine du sérum bovin
Ubwoko bwa poroteyine iba mu mata
Bradford assay Test de BradfordBright-field microscope
Microscope à champ lumineux
Ubwoko bwa mikorosikopi
Brix Brix/Teneur en sucre
Igipimo cy’isukari mu bisukika
Broth culture media Bouillon de culture Ubwoko bw’ahahingwa
umugera hasa n’igikoma
Browning Brunissement Kwijimisha/Gituma ikiribwa gisa n’ikigina
Bud Bourgeon Agashibu
Budding Bourgeonnement Ugushibuka
Buffer Tampon
Bunsen burner Bec BunsenIgikoresho gacana, kica mikorobi zose muri laboratwari
Burette Burette/EprouvetteAgakoresho ko gupima ibisukika ia muri laboratwari
Butyrometer Butyromètre Agakoresho ko gupima urugero rw’amavuta
Calibration Calibrage Kuregera
Calibration curve Courbe de calibrage
Umurongo ngenderwaho mu kuregera
Calorimeter CalorimètreIgikoresho gipima itangwa ry’ubushyuhe hagati y’ibintu bibiri
Calorimetry Calorimetrie Ubumenyi bw’itangwa ry’ubushyuhe
Capsid Capside
Capsule Capsule Agahu ka bagiteri
Lexicon in English - Français - Kinyarwanda
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Caramelization CaramélisationGukaranga isukari/Gukoresha isukari ikaranze
Carbohydrates Hydrates de carbone Amasukari
Carbolfuchsin Carbolfuchsin
Carotenoids Carotenoïdes Irangabara ry’ibimera rya oranje
Catalase test Essai de catalase Uburyo bukoreshwa mu gutandukanya bagiteri
Cell mass Masse cellulaire Ubwinshi bw’inyangingo fatizo
Cell number Nombre de cellules Umubare w’inyangingo fatizo
Cell wall Paroi cellulaire Uruhu ruzengurutse inyangingo fatizo
Cellulose extraction thimbles
Cartouches en cellulose pour extraction
Ubwoko bw’igikoresho gikoreshwa laboratwari
Centipoise Centipoise
Urugero fatizo rukoreshwa mu gupima uburenduke bw’ikintu runaka
Centrifugation CentrifugationGutandukanya ibintu hakoreshejwe kubikaraga
Centrifuge Centrifugeuse
Chelating agent Agent de chélationIbintu bishobora gukora amahuriro n’iyo z’ibyuma
Chemical oxygen demand
Demande chimique en oxygène
Chemically defined medium
Milieu chimiquement défini
Ubwoko bw’ahahingwa umugera hafite ibinyabutabire bihagize bizwi
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Chlorine ChloreKolore/Umuti usukura, wica udukoko mu mazi n’ibindi
Chloroform Chloroforme Umuti ukoreshwa muri laboratuwari
Chlorophyll Chlorophylle Intangabara cyatsi mu bimera
Cholesterol content
Teneur en cholestérol
Igipimo cya kolesiteroli mu kintu runaka
Chromatography Chromatographie
Cilia Cils Ubwoya
Citric acid Acide citrique
Coagulase test Test de coagulase Ubwuryo bwo gutandukanya bagiteri
Coccus Coque Umugera usa n’umubumbe
Coefficient of variation
Coefficient de variation Inkubwe y’impinduka
Cold room Chambre froide Icyumba gikonjesha
Coliforms Coliformes Ubwoko bw’imugera
Colloidal Colloïdal Kirenduka
Colony Colonie Umugina
Colony counter Compteur de colonies
Icyifashishwa mu kubara imigina y’umugera
Colony forming unit
Unité formatrice de colonies
Urugero rw’ifatizo mu kubara imigina y’imigera
Colorant Colorant Igitanga ibara
Colorimetric analysis
Analyse colorimétrique
Gupima bigendera ku ihinduka ry’amabara
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Colorimetric detection
Détection colorimétrique
Kumenya ko ikintu runaka kiri muri mu gisukiza hakurikiranywe ihinduka ry’amabara
Colorimetry ColorimétrieUbumenyi bukoresha amabara mu kwiga ibintu
Combustion Combustion Gutwika
Commensalism Commensalisme UkutabangamiranaComplex culture media
Milieux de culture complexes
Ubwoko bw’ahahingwa imigera
Compound microscope
Microscope composé
Ubwoko bwa mikorosikopi
Condenser CondensateurIgikoresho gifasha mu gutuma umwuka uhinduka igisukika
Conductivity ConductivitéGuhererekanya/Ubushobozi bwo gutwara ibitemba
Conjugation ConjugaisonUburyo imigera imwe n’imwe ihana igice cya DNA
ConsistencyUniformité/Homogénité/Consitance
Ukumera kimwe
Constituent Constituant Ibigize (ikintu runaka)
Contagion Contagion uburo bwo kwanduza indwara
Container Récipient Igikoresho
Contaminant Contaminant CyanduzaContinuous phase Phase continue Igice cy’ihinduka
ry’ibintu kitaretsa
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Convection ConvectionBumwe mu buryo ubushyuhe buhererekanwa
Convection oven Four de convection Ubwoko bw’ifuru
Conversion factor
Facteur de conversion
Umubare wifashishwa mu guhindura ingero z’ubwinshi z’ibintu runaka
Coomassie dye Colorant de Coomassie
Ubwoko bw’ibara rikoreshwa muri laboratwari
Cork Bouchon Umufuniko
Cotton applicatorApplicateur de coton/ Ecouvillon/tige cotton
Udukoresho twifashishwa mu gufata urwitegererezo rwa mikorobi
Cotton plug Bouchon de coton Umupfundikizo ukozwe mu ipamba
Coverslip Lamelle
Crucible Creuset
Agakopo kabugenewe gakoreshwa batwika ibintu nko mu ifuru muri laboratwari
Crucible tongs Pinces pour creuset Ibifashi byo muri laboratwari/Ipensi
Crude fat content Teneur en graisse brute
Igipimo rusange cy’ibinure mu kintu runaka
Crude fibers Fibres brutesUbukoco bwose butarakorwaho buri mu kintu runaka
Crystal violet Violet de gentiane Irangabara ryo muri laboratuwari
Crystallization Cristallisation
Culture Culture Imigera ihinze
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Culture media Milieux de culture Ahahingwa imigera
Cuvette CuvetteAkarahuri kabugenewe gakoreshwa muri laboratwari
Cylinder Cylindre Umwiburungushure
Cytoplasm Cytoplasme Kimwe mu bice bigize umugera
Cytosol Cytosol Igice kimwe mu bigize umugera
Dark-field microscope
Microscope en champ sombre/ à fond noir
Ubwoko bwa mikorosikopi
Data handling Traitement des données
Gusesengura ibyakusanyijwe (imibare, amakuru)
Decline phase Phase de déclinKimwe mu byiciro bigize imikurire y’imigera mikorobi
Defined media Médias définisUbwoko bw’ahahingwa umugera hagizwe n’ibinyabutabire bizwi
Degerming Elimination des microbe
Gukura mikorobi ku ‘ikintu runaka
Degree of esterification
Degré d’estérification
Degree of gelatinization
Degré de gélatinisation
Degree of hydrolysis Degré d’hydrolyse
Urwego rw’icagagurwa rwikintu a runaka bitewe hari amazi
Degree of retrogradation
Degré de rétrogradation
Density Densité Ireme
Deproteination Déprotéination Kuvana poroteyine mu kintu
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Desiccant Dessicant Ikimaramo amazi
Desiccator Dessicateur Igikoresho bumukirizamo ibintu
Desorption Désorption Kurekurana
Detection limit Limite de détection Aho icyumviro/igipimo kigarukira
Detergent Détergent Indwanyamyanda
Dew point Point de condensation rosé
Urugero rw’ubushyuhe umwuka ushyushye uhinduka mo amazi
Dialyis Dialyse Uburyo bwo kuyungurura
Diethyl ether Ether diéthyliqueDifferential media
Milieux différentiels
Hamwe mu hantu bahinga imigera
Differential staining
Coloration différentielle
Uburyo bwo gusiga ibara imigera kugirango bayitandukanye
Diffusion Diffusion Ikwirakwira kw’ikintu runaka mu igisukika
Digestibility Digestibilité Kuba ikintu cyagogorwa
Digestion Digestion Kugogora
Dilute solution Solution diluéeIgisukika cyongwewemo amazi cyafunguwe
Dilution Dilution Kongera amazi mu gisukika
Dilution factor Facteur de dilution Ikigenderwaho mu gufungura
Dilution series Série de dilution Urwungikane rwo gufungura
Dipole Dipôle
Disaccharides Disaccharides Ubwoko bw’amasukari
Lexicon in English - Français - Kinyarwanda
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Discoloration Décoloration Guta ibara
Disinfectant Désinfectant Icyica umugera/Umuti wica mikorobi
Disinfection Désinfection Kwica imigera/mikorobi
Dispersed phase Phase dispersée Icyiciro cy’igifatika kitayenze mu gisukika
Dispersion Dispersion Gukwirakwiza
Disposable Jetable/A usage unique
Gikoreshwa rimwe kigajugunywa
Distillation Distillation Umucumbetso
Distilled water Eau distilléeAmazi yabonetse hakoreshejwe umucumbetso
Disulfide bond Liaison disulfide
Ubwoko bw’ifatisha riba hagati muri poroteyine rigahuza ibice bibiri bitandukanye biyigize
Droplet size Taille de gouttelettes
Ingano y’udutonyanga mu kintu runaka
Dropper bottle Flacon/Bouteille compte-gouttes
Igikoresho cyo muri laboratwari kibara ibitonyanga
Drug residue Résidu de médicaments Ibisigisigi by’imiti
Drug resistance Résistance aux médicaments
Kudahangarwa/Kunanira imiti
Drying Séchage Kwanika/Kumutsa
Dumas method Méthode de Dumas
Duplicate Double Gusubiramo (kabiri)
Durham tube Tube de Durham
Dye Colorant Intangabara
Lexicon in English - Français - Kinyarwanda
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Electrodialysis Electrodialyse Uburyo bwo kuyungurura
Electrolyte ElectrolyteElectron microscope
Microscope électronique
Ubwoko bwa mikorosikopi
Electrophoresis Electrophorèse
Elution Elution
Emulsifier Emulsifiant
Icyifashishwa mu gutuma amavuta yivanga neza mu bintu ubusanzwe bitivanga nayo
Emulsion Emulsion Isaranganya ry’amavuta mu mazi
Endospore Endospore Agahu karinda umugera
Endospore forming bacteria
Bactéries capable de former des endospores
Imigera ifite ubushobozi bwo gukora agahu kiyirinda
Endospore staining
Coloration d’endospore
Ubwoko bwo gusiga ibara
Endpoint Point final Aho ibintu birangirira
Enriched medium Milieu enrichi
Ahahingwa umugera hongewemo intungamubiri
Enrichment Enrichissement Kurumbura (kongerera ikintu intungamubiri)
Enteric bacteria Bactéries entériques
Ubwoko bw’imigera iba mu mara
Enterotoxin Entérotoxine Ubumara bukorwa na mikorobi
Enumeration Enumération Kubara imigera
Enzymatic browning
Brunissement enzymatique
Gusa n’ikigina kw’ibiryo bitewe n’imisemburo
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Enzyme Enzyme Umusemburo
Enzyme activity Activité enzymatique Imikorere y’imisemburo
Enzyme inactivation
Inactivation d’enzymes
Guhagarika/Kubuza gukora imisemburo
Erlenmeyer ErlenmeyerAgakoresho ko muri laboratwari gashyirwamo ibisukika
Erlenmeyer flask Flacon erlenmeyerAgakoresho ko muri laboratwari gashyirwamo ibisukika
Essential nutrient Nutriment essentiel Intungamubiri y’ingenzi
Esterification Estérification
Ethanol EthanolUbwoko bwa alukoro (nk’iyo dusanga mu nzoga)
Ethyl alcohol Alcool éthyliqueUbwoko bwa alukoro (nk’iyo dusanga mu nzoga)
Ethylene oxide Oxyde d’éthylène
Eubacteria Eubacteria Ubwoko bw’imigera
Eukaryote Eukaryote Ubwoko bw’ingirabuzimafatizo
Extractant Extractif Gukura ikintu mu kindi Extraneous matter Matière étrangère Ibintu bivuye kubintu
bikikije ikintu
Eye wash station Station de lavage d’oeil
Ahogerezwa amaso yahumanyijwe muri laboratwari
Eyepiece Oculaire Igice cya mikorosikopi bareberamo
Face mask Masque protecteur de visage
Ibipfuka isura mu gihe umuntu ari muri laboratwari
Lexicon in English - Français - Kinyarwanda
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Facultative aerobes Aérobies facultatifs
Ibinyabuzima bishobora kuba ahari umwuka bibaye ngombwa
Facultative anaerobes
Anaérobies facultatives
Ibinyabuzima bishobora kuba ahatari umwuka bibaye ngombwa
Falling number Indice de temps de chute
Family Famille Umuryango
Fat Graisse Ibinure
Fat content Teneur en graisse Igipimo cy’ibinure mu kintu runaka
Fat soluble vitamins
Vitamines liposolubles
Vitamine zivanga n’amavuta
Fatty acid Acide gras Aside nyarugimbu
Fecal coliforms Coliformes fécalesUbwoko bw’imigera yo mu mabyi no mu myanda y’amatungo
Fecal contamination
Contamination fécale Kwanduzwa n’amabyi
Feces Matières fécales Amabyi/Imyanda y’inyamaswa
Fehling’s solutions
Solutions de Fehling
Fehling’s test Essai de Fehling
Fermentation Fermentation Kuvura/ Korora imigera
Fermentor Fermenteur
Ikigega kinini cyabugenewe gikoreshwa mu korora umugera
Fiberglass sample pad
Tampon d’échantillon en fibre de verre
Agakoresho ko muri lboratwari gashyirwaho urwitegererezo gakoze mu birahure bikomeye
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Filter paper Papier filtre
Udupapuro twabugenewe twifashishwa mu kuyungurura
Filtration Filtration Kuyungurura
Fimbriae Fimbriae Ubwoya buba kuri imwe mu migera
First aid kit Trousse de secoursIbikoresho (imiti n’ibindi) byifashishwa mu butabazi bw’ibanze
Fission Fission Isaduka
Fixation Fixation Gufatisha
Flagella staining Coloration des flagelles
Gusiga amabara uturizo tw’imigera
Flagellum Flagelle Akarizo k’umugera
Flaming Flamboyant Cyaka umuriro
Flask FlaconAgakoresho ko muri laboratwari gashyirwamo ibisukika
Flavor Saveur IcyangaFluorescence microscope
Microscope fluorescent
Ubwoko bwa mikorosikopi
Foam Mousse Ifuro
Folin phenol Phénol de foline
Food aroma Arome des denrées alimentaires Impumuro y’ibiribwa
Food carbohydrates
Hydrates de carbone des denrées alimentaires
Amasukari yo mu biribwa
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Food chemicals codex
Codex de produits chimiques alimentaires
Food chemistry Chimie alimentaire Ubutabire bw’ibiribwa
Food colorants Colorants alimentaires Ibirungo ntangabara
Food dispersion Dispersion des aliments
Food fatsGraisses des denrées alimentaires
Amavuta yo mu biribwa
Food flavour Saveur alimentaire Icyanga cy’ibiryo
Food infection Infection alimentaire
Kwanduzwa na mikorobi zivuye mu biribwa
Food intoxication
Intoxication alimentaire
Guhumanywa n’ubumara buvuye mu biribwa
Food lipids Lipides alimentaires Amavuta yo mu biribwa
Food microbial analysis
Analyse microbienne des denrées alimentaires
Isuzuma rya mikorobi mu biribwa
Food microbial contamination
Contamination microbienne des denrées alimentaires
Kwanduzwa kw’ibiribwa na mikorobi
Food minerals Mineraux alimentaires
Imyunyu ngugu yo mu biribwa
Food nutrient Nutriment alimentaire
Intungamubiri zo mu biribwa
Food oil analysis Analyse d’huile alimentaire
Isuzuma ry’amavuta yo mu biribwa
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Food oils Huiles alimentaire Amavuta yo mu biribwa
Food pathogensMicrobes pathogènes dans les aliments
Mikorobi zitera indwara ziboneka mu biribwa
Food pigments Colorants des aliments
Amatangabara y’umwimerere
Food poisoning Intoxication alimentaire
Kurwara bitwe n’imigera ivuye mu biryo
Food proteins Protéines alimentaires
Poroteyine zo mu biribwa
Food safety Salubrité alimentaire
Ubuziranenge bw’ibiribwa
Food sample Echantillon alimentaire
Urwitegererezo rw’ibiribwa
Food spoilageDétérioration des denrées alimentaires
Iyangirika ry’ibiribwa
Food texture Texture des denrées alimentaires Imiterere y’ibiribwa
Foodborne disease
Maladie d’origine alimentaire
Indwara iterwa/ituruka ku biribwa
Forceps Forceps/Pince Igikoresho cyo muri laboratwari/Ipensi
Formaldehyde Formaldéhyde
Formalin Formaline
Fractionation Fractionnement Gucamo ibice
Free fatty acid Acide gras libre Aside
Free radicals Radicaux libres
Freezer Congélateur Firigo
Freezing point Point de congélation
Igipimo cy’ubukonje amazi ahindukiraho urubura (barafu)
Lexicon in English - Français - Kinyarwanda
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Freezing point depression
Diminution du point de congélation
Igabanuka ry’igipimo cy’ubukonje amazi ahindukiraho urubura (barafu)
Fume cupboard Compartiment/Placard à fumées
Akabati ko muri laboratwari gategurirwamo ibyazana imyuka yangiza
Fumigant Fumigène Umuti wica udukoko
Fungi Champignons/Mycètes Ibisahumyo
Fungicidal Fongicide Icyica uruhumbu/Umwicadusahumyo
Funnel Entonnoir Umubirikira
Furnace Four Ifuru
Fusion Fusion GushongaGas chromatography
Chromatographie en phase gazeuse
Gaseous Gazeux Bisa n’umwuka/n’igihu
Gelatin Gélatine Ubwoko bwa poroteyine
Gelatinization Gélatinisation Gufatana
General purpose media
Milieux à usage multiple
Ahahingwa umugera n’ibindi binyabuzima bito
Generation time Temps de génération
Igihe imigera imara kugirango yikube kabiri mu mikurire yayo
Gerber butyrometer
Butyrométre de Gerber
Icupa ryabugenewe ryifashishwa mu kwiga amavuta hakoreshejwe uburyo bwitiriwe Gerber
Lexicon in English - Français - Kinyarwanda
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Gerber Lipid extraction method
Méthode de Gerber pour extraction des lipides
Uburyo bwo gutandukanya amavuta n’ibindi byaba biri kumwe bwitiriwe Gerber
Germ Microbe Mikorobi
Germination Germination Ukumera
Glass rod Tige en verre Agakoresho ko muri laboratwari
Glass slide Lame en verre Igikoresho cyo muri laboratwari
Glass tubes Tuyauterie en verreAmatiyo yo muri laboratwari akoze mu birahure
Glassware VerrerieIbikoresho byo muri laboratwari bikoze mu birahure
Gloves Gants Imfurebantoki/Ga
Glucose assay Analyse de glucose Isuzuma ry’isukari ya glucose
Gluten GlutenUbwoko bwa poroteyine iba mu bihingwa nk’ingano
Glycocalyx Glycocalice Ubwoko bw’isukari
Glycolysis GlycolyseIshwanyagurika ry’amasukari igihe akoreshwa mu mubiri
Goldfisch lipid extraction method
Méthode de Goldfisch pour extraction de lipides
Uburyo bwo gutandukanya amavuta n’ibindi byaba biri kumwe
Graduated cylinder Cylindre gradué
Igipimisho cy’ibisukika gikoreshwa muri laboratwari
Lexicon in English - Français - Kinyarwanda
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Gram staining Coloration de Gram
Uburyo bwo guha ibara mikorobi hagamijwe kuzitandukanya
Gram-negative Gram-négatif Icyiciro kimwe cy’imigera
Gram-positive Gram-positif Icyiciro cyimwe cy’imigera
Gram’s iodine Iode de Gram Igifasha mu gufatisha ibara
Gravimetric analysis
Analyse gravimétrique
Isuzuma ry’uburemere bw’ikintu
Grinding Broyage/meulage Gusya/Kujajanga
Growth curve Courbe de croissance
Umurangagikuriro (Umurongo werekana ubukure bw’ikinyabuzima)
Growth factor Facteur de croissance Ibituma habaho ikura
Halophile Halophile/Qui aime le sel
Ikinyabuzima gikunda kuba ahari umunyu mwinshi
Halotolerant Halotolérant/Tolérant le sel
Ikinyabuzima cyihanganira kuba ahari umunyu mwinshi
Hazardous chemicals
Produits chimiques dangereux
Ibinyabutabire bishobora gutera ibibazo bidafashwe/bitabitswe/bidakoreshejwe uko bikwiye
Head space
espace de tête Espace entre le niveau de liquide et le bouchon
Umwanya urimo ubusa usigara hejuru y’ikintu kiri mu icupa
Heat blanching Blanchiment à la chaleur
Gushyushya ikiribwa mu gihe gito kugirango hagabanywe imikorere y’imisemburo
Lexicon in English - Français - Kinyarwanda
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Heat fixation Fixation à la chaleur
Gutuma umugera cyangwa ibindi birimo kwigwa bifata ku karahuri kabugenewe hakoreshejwe ubushyuhe
Heat sealable plastic bag
Sachet en plastique scellable par chaleur
Isashi ifungwa hakoreshejwe ubushyuhe
Heavy metals Métaux lourdsHeterogenous sample
Echantillon hétérogène
Urwitegererezo rugizwe n’ibintu bitandukanye
Hexane HexaneHigh performance liquid chromatography
Chromatographie liquide haute performance
Homogenous sample
Echantillon homogène
Urwitegererezo rugizwe n’ikintu kimwe
Hot plates Plaques chaudes Amashyiga ashyushye
Hydrogen bond Lien d’hydrogèneHydrogen chloride
Chlorure d’hydrogène
Hydrogen peroxide
Peroxyde d’hydrogène
Hydrogen sulfide Sulfure d’hydrogène
Hydrogenation Hydrogénation
Hydrolysate Hydrolysat
Hydrolysis Hydrolyse Gucagagurwa kw’ikintu hari amazi
Hydrolytic rancidity
Rancidite par hydrolyse
Kwangirika kw’amavuta kubera imisemburo
Lexicon in English - Français - Kinyarwanda
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Hydrometer Hydromètre Igipimo gipima urugero rw’ubuhehere
Hydroperoxides Hydroperoxydes
Hydrophilicity Hydrophilicité Ugukunda kwivanga n’amazi
Hydrophobic interaction
Interaction hydrophobe
Gukorana kw’ibitivanga n’amazi
Hydrophobicity Hydrophobicité Ukudakunda kwivanga n’amazi
Hypertonic Hypertonique
Hyphae Hyphae Kimwe mu bice bigize uruhumbu/ igihumyo
Hypotonic Hypotonique
Ice Glace Barafu
Ice bucket Seau de glace Indobo itwarwamo/ibikwamo barafu
Ice maker Machine qui fait de la glace Imashini ikora barafu
Immersion oil Huile d’immersionAmavuta akoreshwa mu kureba mikorobi muri mikorosikope
Immiscible liquids
Liquides non-miscibles Ibisukika bitivanga
In vitro In vitroUburyo bwo gukuza ibinyabuzima muri laboratwari
In vivo In vivoUburyo bwo gukuza ibinyabuzima mu kindi kinyabuzima
Incineration Incinération Gutwika bihindura ikintu ivu
Incubation Incubation Gutereka
Lexicon in English - Français - Kinyarwanda
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Incubator IncubateurIcyuma cyabugenewe cyifashishwa mu gutereka
Indian ink Encre de Chine Ubwoko bwa bw’intangabara
Indicator Indicateur Icyerekana
Indicator bacteria
Bactéries indicatrices
Imigera yifashishwa mu kugaragaza imyandurire y’ikintu runaka
Indole production test
Test à la production d’indole
Inhibition Inhibition Kubuza
Inhibitor Inhibiteur Ikibuza
Inoculation Inoculation
Gutera umugera cyangwa ibindi binyabuzima bito/Gushyiramo (umusemburo)/Gutera/Kwinjiza mikorobi
Inoculation loop Boucle d’inoculation
Igikoresho gikoreshwa mu gutera umugera cyangwa ibindi binyabuzima bito
Inoculation needle
Aiguille d’inoculation
Urushinge rukoreshwa mu gutera umugera cyangwa ibindi binyabuzima bito
Inoculum Inoculum
Ibiterwa (imbuto) mu gihe umugera cyangwa ibindi bnyabuzima bito biri mu guhingwa
Intestinal flora Flore intestinale Ibinyabuzima bito biba mu mara
Invert sugar Sucre inverti Isukari nk’iyo ku meza yahinduriwe imiterere
Lexicon in English - Français - Kinyarwanda
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Iodine Iode Iyode
Iodine value Indice d’iode Igipimo cya iyode
Iodophors Iodophores Umuti urimo iyodeIon chromatography
Chromatographie d’échanges d’ions
Ionizing Ionisant
Irradiation Irradiation Gutwika n’imirasira
Isoelectric point Point isoélectriqueIsoelectric precipitation
Précipitation isoélectrique
Isolation Isolement Gushyira ikintu ukwacyo
Isotonic Isotonique
Jar Jarre IcupaKarl Fischer titration
Titration de Karl Fischer
Ketose Cétose
Kingdom Domaine Icyiciro cy’ibinyabuzima
Kjeldahl digestion flasks
Flacons de digestion de Kjeldahl
Ibikoresho kifashishwa mu gusuzuma poroteyine mu biribwa
Kjeldahl total nitrogen determination
Détermination de l’azote totale par méthode Kjeldahl
Bumwe mu buryo bwo gupima poroteyine mu kintu runaka
Lab coat Manteau/Blouse de laboratoire
Umwambaro wo muri laboratwari
Lab protocol Protocole de laboratoire
Inyandiko zo muri laboratwari zerekana uko ibintu bikorwa
Laboratory safety
Sécurité de laboratoire
Kwirinda muri laboratwari
Lexicon in English - Français - Kinyarwanda
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Lactic acid bacteria Bactéries lactiques Ubwoko bw’imigera
Lactometer LactomètreIgipimo cyifashishwa mu gupima ireme ry’amata
Lag phase Phase de latenceKimwe mu byiciro mu mikurire y’imigera mikorobi
Lens ObjectifKimwe mu bice by’ingezi bigize mikorosikopi
Lens cleaner Nettoyeur de l’objectif
Agasukura igice bya mikorosikopi umuntu areberamo
Light microscope Microscope optique
Ubwoko bwa mikorosikopi
Lipid extraction Extraction de lipides
Gukura amavuta mu kintu runaka
Lipid oxidation Oxydation de lipides
Kwangirika kw’amavuta biturutse ku gutwikwa na ogusijeni
Lipids Lipides Ibinyamavuta
Lipolysis Lipolyse Gucagagurika kw’ibinyamavuta
Liquid media Milieux de culture liquide
Ahahingwa imigera n’ibindi binyabuzima bito h’ibisukika
Litmus milk Lait de tournesol Amata y’igihwagari
Litmus paper Papier coloré tournesol
Urupapuro rukoze mu igihwagari rukoreshwa muri laboratwari
Log phase Phase logarithmique
Kimwe mu byiciro by’imikurire y’umugera
Lexicon in English - Français - Kinyarwanda
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Lowry assay Analyse de Lowry
Lowry reagent Réactif de Lowry
Lyophilization LyophilisationKumisha aho amazi ava muri barafu akaba umuka
Lysis Lyse Gushwanyagurika (kwa mikorobi)
Macronutrient Macro-nutrimentIntungamubiri zikenerwa ku gipimo kinini mu mubiri
Magnetic stir-bars
Barres magnétiques pour agiter
Udusimako dukoreshwa mu kuvanga
Magnetic stirrer Agitateur magnétique
Igikoresho cyo kuvanga/gucugusa
Magnification Grossissement/Amplification
Kongera ubunini bw’ikirebwa muri mikorosikopi
Magnifying lensObjectif magnifiant/grossissant
Igice cya mikorosikopi cyongera ubunini bw’ibintu birimo kurebwa
Maillard reactions Réactions Maillard
Majonnier fat analysis method
Méthode d’analyse de lipides de Majonnier
Bumwe mu buryo bukoreshwa mu gupima/gusuzuma amavuta
Malachite green Vert de malachite Ubwoko bw’intangabara
Marker Marqueur Marikeri
Melanoidins Mélanoïdines
Melting point Point de fusionIkigero cy’ubushyuhe aho ibintu ibifatika bishonga
Lexicon in English - Français - Kinyarwanda
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Mesophile Mésophile
Ibinyabuzima biba ahantu hari ubushyuhe bwo mu rugero buringaniye
Metabolite MétaboliteIbiva/Ibisigara ku biribwa byamaze gukoreshwa n’umubiri
Methanol Méthanol
Methyl red test Essai au rouge de méthylique
Methylene blue Bleu de méthylène
Microaerophile MicroaérophileIkinyabuzima kiba ahantu hari umwuka muke cyane
Microbial growth
Croissance microbienne Ikura rya mikorobi
Microbial hazard Risque/Danger microbien
Ingaruka mbi za mikorobi Mikorobi
Microbiology Microbiologie
Ubumenyi bwiga mikorobi n’ibinyabuzima bito cyane
Microflora Flore microbienne Mikorobi zose hamwe mu kintu/ahantu
Micronutrient Micro-nutriment
Intungamubiri ngombwa ariko zikenewe mu kigero gito cyane mu mubiri
Microorganism Micro-organisme Akanyabizima gato cyane
Microscope Microscope Mikorosikopi/Intuburangano
Microscope resolution
Résolution de microscope
Ubushobozi bwo kubona/kubonesha bwa mikorosikopi
Lexicon in English - Français - Kinyarwanda
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Microwave Micro-onde Igikoresho gishyushya ibiryo
Microwave moisture analyzer
Micro-onde analyseur d’humidité
Ubwoko bw’igikoresho gipima ubuhehere
Minerals Mineraux Imyungugu
Mixed culture Culture mélangée Ahahinzwe imigera y’ubwoko butandukanye
Moisture analyzer
Analyseur d’humidité
Igikoresho gipima ubuhehere
Moisture content Taux d’humidité Urugero rw’ubuhehere
Molarity Molarité
Mold Moisissure Uruhumbu
Molecular weight Poids moléculaire
Uburemere bw’agace gato ngenderwaho k’ikintu runaka
Monosaccharides Monosaccharides Ubwoko bw’amasukari
Mono-unsaturated fatty acid
Acide gras mono-insaturé
Ubwoko bwa aside nyarugimbu zigize amavuta
Mordant Mordant Gifatisha
Mortar Mortier Isekuru
Motile Mobile Ikintu kigenda/Kiyega
Motility test Essai de mobilité Igipimo cy’ubugende
Mutation Mutation Guhinduka kw’ikinyabuzima
Mutualism MutualismeKungukira mu mibanire y’ibinyabuzima bibiri bitandukanye
Mycelium Mycélium Igice kimwe mu bigize uruhumbu
Lexicon in English - Français - Kinyarwanda
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Mycoplasma MycoplasmaUbwoko bw’ibinyabuzima bito cyane
Mycotoxin residues
Résidus de mycotoxine
Ibisigisigi bw’ubumara bw’uruhumbu
Mycotoxins Mycotoxines Bumwe mu bumara bw’uruhumbu
Myoglobin Myoglobine
Ubwoko bwa poroteyine iba mu mitsi (ritanga ibara ritukura mu nyama)
Negative staining Coloration négative Gusiga ibara negatifu
Neutrophile Neutrophile
Nigrosin Nigrosine Ubwoko bw’intangabara mu migera
Ninhydrin NinhydrineNitrate reduction test
Essai de réduction de nitrate
Nitrogen Azote AzoteNitrogen combustion
Combustion d’azote Gutwika azote
Non enzymatic browning
Brunissement non enzymatique
Gusa n’ikigina bidaterwa n’imisemburo
Nonmotile Immobile Kitanyeganyega Non-polar substance
Substance non polaire
Non-reducing sugar
Sucre non-réducteur Ubwoko bw’isukari
Non-selective media
Milieux non sélectifs
Ahahingwa imigera yose nta vangura
Non-volitile compounds
Composés non-volatile Kitahinduka umwuka
Lexicon in English - Français - Kinyarwanda
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Normality NormalitéUburyo bwo kubara ubwinshi bw’ikintu runaka muri gisukika
Nosepiece Porte-objectifs Igice cya mikorosikope
Nucleoid Nucléoide Intima idafite agahu ’
Nutrient agar Agar nutritifAhantu hahingwa umugera wongeyemo intungamubiri
Nutrient broth Bouillon nutritif
Igifite intungamubiri zisabwa, gisukika, gikoreshwa mu guhinga imigera cyangwa ibinyabuzima bito cyane
Objective lens Objectif Kimwe mu bice bigize mikorosikopi
Obligate aerobes Aérobie obligatoire
Ibinyabuzima biba/bikura ahari umwuka gusa
Odor Odeur Impumuro
Oil Huile AmavutaOil stability index
Index de stabilité d’huile
Oligosaccharides Oligosaccharides Ubwoko bw’amasukari
Optical density Densité optique Uguhitisha/ukunyunyuza urumuri
Organic compounds
Composés organiques
Organic solute Soluté organique
Organic solvent Solvant organique
Osmosis Osmose Osimoze/Kwinjira kw’amazi mu ngirabika
Osmotic tolerance
Tolérance osmotique
Lexicon in English - Français - Kinyarwanda
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Outbreak Déclenchement/Début Icyorezo/Ikiza
Oven Four Ifuru
Oxidation OxydationGutwikwa na ogusijeni/Gutwika hakoreshejwe ogusijeni
Oxidative rancidity Rancidité oxydante
Kwangirika kw’amavuta biturutse ku gutwikwa na ogusijeni
Paper towel Papier-serviette Seriviyete
Parafilm Parafilme
Agashashi korohereye kabugenewe gakoreshwa mu gufubika/gupfundikira ibintu muri laboratwari
Parasite ParasiteIkinyabuzima kibeshwaho n’ibindi binyabuzima/Indiririzi
Passive transport Transport passif Gutwara nta ngufu zikoreshejwe
Pathogen PathogèneMikorobi zitera indwara/Igihumanya/Igitera indwara
Pathogenicity Pathogénicité Ugutera indwara kwa mikorobi
Pectin Pectine Ubwoko bw’isukari
Pectinase Pectinase Ubwoko bw’umusemburo
Penicillin Pénicilline Pensilini
Peptidoglycan PeptidoglycaneUbwoko bw’ikinyabutabire mu ruhu rw’umugera
Peptone Peptone
Lexicon in English - Français - Kinyarwanda
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Peroxidase activity determination
Détermination de l’activité de peroxydase
Peroxide value Indice de peroxyde
Pesticide Pesticide Umuti wica udukoko
Pesticide residue Résidu de pesticide Ibisigisigi by’imiti yica udukoko
Pestle Pilon Umuhini
Petri dish Boîte de Pétri Ubwoko bw’igikoresho cyo muri laboratuwari
Petroleum ether Ether de pétrole
pH pH Ikigero cy’ubusharire/Igipimo cy’ubukare
pH buffers Solutions tampon de pH
pH indicator paper
Papier indicateur de pH
Phagocytosis PhagocytosePhase-contrast microscope
Microscope à contraste de phase
Ubwoko bwa mikorosikopi
Phenol Phénol
Phenol sulfuric acid essay
Dosage du complexa cid sulfuric-phenol
Uburyo bwo gususuma amasukari mu bintu
Phenolics Composés phénoliques
Phenolphthalein Phénol-phtaléine
Phenotype PhénotypeIngaragazasano y’inkomoko/Isura y’ikinyabuzima
pHmeter pHmètre Igipimabukare
Phospholipids Phospholipides
Lexicon in English - Français - Kinyarwanda
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Photoautotroph Photo-autotropheIkinyabuzima cyigaburira gikoresheje ibiva ku zuba n’urumuri
Phyla Phylums Icyiciro cy’ibinyabuzima
Pili Pili Ubwoya bw’’imwe mu migera
Pipette Pipette Agakoresho ko muri laboratuwari
Pipette bulb Pipette à ampoule
Agakoresho kifashishwa mu gupima ibisukika muri laboratwari gafite indiba ifukuye
Plaque Plaque Agakoresho ko muri laboratuwari
Plasma membrane
Membrane plasmatique
Rumwe mu mpu zizengurutse ingirabuzima fatizo
Plasmid Plasmide Ubwoko bwa ADN ziba muri imwe mu migera
Plate count Comptage sur plaque
Bumwe mu buryo bwo kubara imigera
Plate count agar
Agar pour le comptage (de bactéries) sur plaque
Uburyo bwo kubara imigera
Pleomorphism PléomorphismeGuhinduka mu bunini no mw’isura bya mikorobi
Polar substances Substances polaires
Polarity PolaritéPolyacrylamide Gel Electrophoresis
Electrophorèse sur gel de polycrylamide
Uburyo gususuma poroteyine
Polysaccharides Polysaccharides Ubwoko bw’amasukari
Lexicon in English - Français - Kinyarwanda
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Polystyrene weighing dishes
Plats pour peser en polystyrène
Igikoresho cyo muri laboratuwari gikoresha mu gupima ibiro
Polyunsaturated fatty acid
Acide gras polyinsaturé
Ubwoko bwa aside nyarugimbu zigize amavuta
Potash Potasse Ubwoko bw’umunyu wifitemo potasiyumu
Potassium hydroxide
Hydroxyde de potassium
Precipitation Précipitation
Kwitandukanya kw’ikintu runaka n’ibindi byari mu mvange imwe (kwikeneka kw’ikintu cyari mu gisukika)
Preservative Conservant
Gituma ibintu bihunitse bitangirika/Kirinda kwangirika/Gifata neza/Kibungabunga
Prokaryote ProkaryoteUbwoko bw’imigera irangwa no kutagira intima igaragra
Prophage Prophage Virusi yica umugera
Prophylaxis Prophylaxie Ugukumira
Propionic acid Acide propionique
Protein Protéine PoroteyineProtein denaturation
Dénaturation de protéine
Guhinduka mu miterere ya proteyine
Protein quality Qualité de protéine Ubwiza bwa poroteyine runaka
Protein structure Structure de protéine Imiterere ya poroteyine
Lexicon in English - Français - Kinyarwanda
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Protist Protiste
Ubwoko bw’ibinyabuzima bito cyane bikunda kuba ahantu hari amazi
Psychrophile Psychrophile
Umugera cyangwa mikorobi bikunda igipimo cy’ubushyuhe kiri hasi
Psychrotolerant Psychrotolérant
Umugera cyangwa mikorobi byihanganira igipimo cy’ubushyuhe kiri hasi
Psychrotroph Psychrotrophe
Umugera cyangwa mikorobi zikura ku gipimo cy’ubushyuhe kiri hasi
Pure culture Culture pure Imigera yahinzwe itavangiwe
Purification Purification Gukura ubwandu bwose mu kintu
Pycnometer PycnomètreIgipimo gifasha mu gupima ireme ry’ibisukika/ry’amafu
Pyrolysis PyrolyseGuhinduka k’ubutabire kw’ikintu bitewe n’ubushyuhe
Qualitative analysis Analyse qualitative Isuzuma ubwiza
bw’ikintuQuantitative analysis
Analyse quantitative
Isuzuma ry’ingano/ubwinshi bw’ikintu
Rack SupportUtuntu twabugenewe duterekwaho ibintu muri laboratwari/Urutereko
Rancidity Rancidité Kwangirika/Gupfa kw’amavuta
Lexicon in English - Français - Kinyarwanda
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Reaction RéactionIgikorwa gihuza ibintu byibuze bibiri mu butabire
Reagent Réactif
Reducing sugar Sucre réducteur Ubwoko bw’isukari
Reduction Réduction
Refractive index Indice de réfraction
Refractometer Réfractomètre Icyuma gipima urugero rw’isukari mu bisukika
Refrigerator Réfrigérateur Firigo
Replicate Replicat Gisubiwemo
Resazurin ResazurineUmuti wifashishwa nko mu gupima ubwandure bw’amata
Resolution Résolution Urugero rwo kubonesha
Resolving power Puissance de résolution
Ubushobozi bw’ibonesha/bw’igaragaza (nk’ubwa mikorosikopi)
Retrogradation Rétrogradation
Retrovirus Rétrovirus Ubwoko bwa virusi
Rheology Rhéologie Imiterere y’ibisukika
Ring stand Support en forme d’anneau
Ingata yo muri laboratwari
Ring support Appui en forme d’anneau
Ingata yo muri laboratwari
Rod Barre/Bâtonnet agakoniRound bottom flask
Flacon au fond rond
Igikoresho cyo gupima muri laboratwari
Rubber Caoutchouc Kawucu
Lexicon in English - Français - Kinyarwanda
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Rubber gloves Gants en caoutchouc
Imfurebantoki zikoze muri kawucu
Rubber stopper Bouchon en caoutchouc
Udufuniko dukozwe muri kawucu
Rubber tube Tuyauterie en caoutchouc
Amatiyo yo muri kawucu
Safety glasses Verres de sécuritéIbirahure byifashishwa mu gukingira amaso muri laboratwari
Safranin Safranine
Umuti wifashishwa mu guha ibara imigera kugirango igaragare muri mikorosikopi mu gihe biga imiterere yayo
Salmonellosis SalmonelloseIndwara iterwa na mikorobi yitwa Salmonella
Salt Sel UmunyuSalt determination
Détermination de sel
Gusuzuma urugerorw’umunyu
Salting out Salage Gukuramo umunyu
Sample buffer Solution tampon pour échantillon
Igisukika kibikwamo urwitegererezo
Sample collection
Collection d’échantillon
Gukusanya urwitegererezo
Sample conservation
Conservation d’échantillon
Kubika urwitegererezo mu buryo rutangirika
Sample dilution Dilution d’échantillon
Gufungura urwitegererezo
Sample handling
Manipulation d’échantillon/ Manutention d’échantillon
Gutwara no kubika urwitegererezo
Sanitation Hygiène/Assainissement Isukura
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Sanitizer Agents d’assainissement Igikoreshwa mu isukura
Saponification value
Indice de saponification
Ikigero cyo guhinduka nk’isabune
Saprobe SaprobeIkinyabuzima gitungwa n’ibiva mu bindi binyabuzima byapfuye
Saprophyte SaprophyteIkinyabuzima gitungwa n’ibiva mu bindi binyabuzima byapfuye
Saturated fatty acid Acide gras saturé
Ubwoko bwa aside nyarugimbu zigize amavuta
Scorching Brûlant/Ardent Gitwika
Sedimentation Sédimentation
Kwitandukanya kw’ibintu biremereye bikirunda mu ndiba/Kwikeneka
Selective media Milieux sélectifs Ahahingwa umugera w’ubwoko runaka
Serial dilutions Dilutions en série Bumwe mu buryo bwo gufungura
Silica gel Gel de siliceSimple microscope Microscope simple Ubwoko bwa
mikorosikopi
Simple staining Coloration simple Uburyo bwo gusiga ibara
Sink forcet Forcet d’évier Aho bogereza ibintu
Size exclusion chromatography
Chromatographie d’exclusion de taille
Slide LameAkarahure kifashishwa muri laboratwari mu kwiga umugera
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Slime layer Couche visqueuse Agashishwa karenduka kavuburwa na bagiteri
Smear Frottis Bumwe mu buryo bwo guhinga umugera
Sodium chloride Chlorure de sodium
Urugera/Umunyu utekwa
Sodium Dodecyl Sulfate (SDS)
Sulfate dodécylique de sodium
Sodium hydroxide
Hydroxyde de sodium
Solid Solide Gikomeye/Kidasukika
Solid media Milieux de culture solides
Ahahingwa imigera hatagizwe n’amazi hakomeye
Solid phase extraction
Extraction en phase solide
Solidification Solidification Gukomera kw’ikintu cyasukikaga
Solute Soluté Ikintu kitarayenga kiri mu gisukika
Solution Solution igisukika
Solvent Solvant/Dissolvant Kiyengesha
Soxhlet apparatus
Appareillage de Soxhlet
Igikoresho cyifashishwa mu gusuzuma amavuta mu kintu runaka
Soxhlet Lipid extraction method
Méthode d’extraction de lipides par Soxhlet
Bumwe mu buryo bwo gukura amavuta mu kintu runaka (ikiribwa....)
Spatula SpatuleAkayiko gato gakoreshwa muri laboratwari
Species Espèce Icyiciro cy’umugera/Ubwoko
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Specific gravity densité Ireme
Specimen Spécimen Impamyashusho/Urwitegererezo
Spectropho-tometer Spectrophotomètre Igikoresho cyo muri
laboratwari
Spectroscopy SpectroscopieUbumenyi bwo kwiga ibigize ikintu runaka hakoreshejwe imirasire
Spirilla Spirilles Ubwoko bw’imigera
Spirochetes Spirochètes Ubwoko bw’imigera
Sponge Eponge Igikoresho cyumutsa kinywa amazi
Sporangium Sporangium
Akabumbe gakorwa na bimwe mu binyabuzima nk’ibuhumyo kakaba kanakora nk’imbuto yabyo
Spores Spores Amagi y’uruhumbu
Spread plate technique
Technique de propagation sur plaque
Uburyo bwo guhinga imigera
Stain Tache/Coloration Ibara
staining Coloration Guha ibara bagiteri kugira ngo zigaragare mikorosikopi
Staining Coloration Gusiga ibara
Standard curve Courbe standardUmurongo ngenderwaho/Umurongo fatizo
Standard plate count
Comptage sur plaque standard
Uburyo bwo guhinga umugera cyangwa izindi mikorobi
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Standard protein Protéine standardPoroteyine yifashishwa mu gupima izindi poroteyine
Starch Amidon Amido
Stationary phase Phase stationnaire Kimwe mu byiciro by’imikurire y’imigera
Sterilants Stérilisants Ibyifashishwa kugirango hicwe imigera mu ikintu
Sterilization Stérilisation
Kwica mikorobi hakoreshejwe ubushyuhe/Irimburamikorobi
Sterols Stérols
Stock culture Culture stock Imigera ibitswe
Stopwatch Chronomètre Imbaragihe
Strain Souche Icyiciro cy’umugera
Streak-plate technique
Technique de frottis sur plaque/lamelle
Imwe muri tekiniki zikoreshwa mu guhinga umugera/mikorobi
Strict anaerobes Anaérobes strictesMikorobi ziba/zikura ahatari umwuka na muke gusa
Subculture Culture secondaire
Uburyo bwunganira bwo guhinga umugera cyangwa izindi mikorobi
Sublimation SublimationIhinduka ry’ibintu ibisukika mu mwuka (bitabanje gushonga)
Sugar syrup dip Immersion dans un sirop de sucre
Kudubika muri siro y’isukari
Sulfur dioxide dip
Immersion dans du dioxyde de soufre
Sulfuric acid Acide sulfurique
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Supercritical CO2 CO2 supercritique
Supercritical fluid extraction
Extraction liquide supercritique
Supernatant Surnageant Ibireremba
Support stand Support Agakoresho gashyigikira/kunganira
Surface growthCroissance extérieure (de surface)
Imikurire yo hanze (ahagaragara)
Surface tension Tension superficielle
Surfactant Agent tensio-actif
Swab Ecouvillon
IpambaUdukoresho twifashishwa mu gufata urwitegererezo rwa mikorobi
Symbiosis Symbiose Umubano wungukiramo impande zombi
Synergism Synergisme Ikomatanyirizwa hamwe ry’imbaraga
Synthetic medium Milieu synthétique
Ubwoko bw’ahahingwa umugera hagizwe n’ibinyabutabire bizwi
Syringe Seringue Urushinge/Iserenge
Tare Tare Ingero z’ireme bwite
Taxonomy Taxonomie
Ubumenyi bwo gushyira ibinyabuzima mu byiciro no kubyita amazina
Test tube Tube à essai Kimwe mu bikoresho byo muri laboratwari
Test tube brush Brosse pour tube à essai
Akaroso kifashishwa mu koza ibikoresho muri laboratwari
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Tetrad TétradeInyabune/Ibintu bifatanye cyangwa bibanye ari bine
Texture Texture Imimerere/imiterere y’ibifatika
Thermometer ThermomètreIgikoresho cyifashishwa mu gupima urugero rw’ubushyuhe
Thermophile ThermophileMikorobi zikura mu bushyuhe bwo ku gipimo cyo hejuru
Thermostable Thermostable
Mikorobi cyangwa ikindi kintu kiticwa/kidahungabanywa n’ubushyuhe
Timer Minuteur Isaha/Igikoresho cyo kubara igihe
Tissue extract Extrait de tissuIcyavuye ku rugingo runaka rw’inyamaswa cyangwa igihingwa
Titratable acidity Acidité titrable
Titration Titration Gupima/Ipima
Total nitrogen Azote total Azote yose
Total protein Protéine totale Poroteyine yose
Total solids Solides totaux Ibikomeye byose
Total soluble solids
Solides solubles totaux
Ibifatika byivanga (byayonga) n’amazi byose
Toxin Toxine Ubumara bukorwa n’umugera
Trace elements OligoélémentsIntungamubiri zisangwa/zikenerwa ku rugero ruto mu kintu/muntu
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Transduction TransductionIhana rya ADN hagati y’imigera hakoreshejwe virusi
Transformation Transformation Ihinduka/Ihindura
Transport media Milieux de transport
Ahantu habugenewe bahinga mikorobi kugirango bazimure
Triacylglycerols Triacylglycérols Ubwoko bw’amavuta
Tryptic soy broth Bouillon tryptique de soja
Ubwoko bw’ibihingwamo mikorobi
Turbidity Turbidité Kidacayutse
Tweezers Pince a épiler Udukoresho two muri laboratwari two gufatisha/guteruza
Ultrafiltration Ultrafiltration Kuyungurura bikuramo utuntu duto cyane
Ultraviolet absorption
Absorption ultra-violette
Inyunyuza ry’urumuri/imirasire
Unsaponifiable matter
Matière non saponifiable Ibidahinduka nk’isabune
Unsaturated fatty acid Acide gras insaturé
Ubwoko bwa aside nyarugimbu zigize amavuta
Urase test Essai d’Urase
Vacuum Sous vide Ahatari umwuka
Vacuum oven Four sous vide Ubwoko bw’ifuru
Vacuum pump Pompe sous vide Ubwoko bw’ipombo
Vaporization VaporisationUguhinduka umwuka kw’ibisukika bitewe n’ubushyushe
Vegetative cell Cellule végétative Ingirabuzima fatizo y’ikimera
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Viable Viable Kizima/Gifite ubuzima
Viable count Nombre de cellule viable
Umubare wa mMikorobi nzima zabazwe
Virulence Virulence Ubukana
Virus Virus Virusi
Viscometer Viscomètre Igikoresho cyo gupima uburenduke
Viscosity Viscosité UburendukeVolatile compounds Composés volatiles Ibintu bisukika
bihinduka umwuka
Volumetric flask Ballon jaugé Igikoresho cyo muri laboratwari
Vortex mixer Mélangeur par vortex
Igikoresho kivanga/gicugusa
Vortexing Mélange par vortex Kuvanga/Gucugusa
Water activity Activité de l’eau
Water bath Bain-Marie Igikoresho gishyushya amazi
Water binding Liaison avec l’eauUbushobozi bwo kwivanga/gufatana n’amazi
Water content Teneur en eau Ingano y’amazi mu kintu runaka
Water holding capacity
Capacité de retention d’eau
Ubushobozi bwo kugumana amazi
Water soluble vitamins
Vitamines hydrosolubles
Vitamine zivanga n’amazi
Waterborne diseases
Maladies transmises par l’eau
Indwara ziva ku mazi yanduye
Wavelength Longueur d’onde
Wax pencil Crayon de cire Ikaramu ikoze mu bishashara
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Weighing paper Papier de pesage
Urupapuro rwabugenewe rukoreshwa mu gupima ibintu muri laboratwari
Well isolated colony Colonie bien isolée Umugina w’imigera
witaruye
Whatman filter paper
Papier filtre de Whatman
Urupapuro rwabugenewe rukoreshwa mu kuyungurura muri laboratwari
Wooden applicator Applicateur en bois
Agakoresho ko muri laboratwari gakoze mu giti
Yeast Levure Umusemburo
Yeast extract Extrait de levure Ubwoko bw’umusemburo
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ENGLISH FRANÇAIS KINYARWANDAAcetic anhydride Anhydride acétique
Acetyl value Indice d’acétyle/Teneur en acetyle
Acid value Indice d’acidité/Teneur en acide
Igipimo/Ikigero cy’asidite (ubusharire)
Adipose tissues Tissus adipeux Ibice by’umubiri bibamo ibinure
Alkali refining Raffinage par alcalins
Alpha carotene Alpha-carotène Intangabara y’ibara rya oranje mu bihingwa, itanga na vitamine A
Alpha-linolenic acid
Acide alpha-linolénique
Ubwoko bwa aside nyarugimbu
Aluminum foil Papier d’aluminium
Agapapuro ka aluminiyumu kifashishwa mu gufunika ibintu
Ammonium hydroxide
Hydroxyde d’ammonium
Anhydrous Anhydre Cyitifitemo amaziAnimal depot lipids
Dépots de lipides animaux
Ibinure biba/bisangwa mu nyamaswa
Animal fat Graisse animale Ibinure by’inyamaswa
Animal feeds Aliments pour animaux Ibiryo by’inyamaswa
Anisidine value Indice d’anisidine/Teneur en anisidine
Antioxidant AntioxydantKibuza kwangizwa n’umwuka wa ogusijene
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Arachidic acid Acide arachidique Ubwoko bw’aaside nyarugimbu
Arachidonic acid Acide arachidonique Ubwoko bw’aaside
nyarugimbu Ascorbic acid Acide ascorbique Vitamine C
Autooxidation AutooxydationKwangirika kw’ikintu bitewe n’umwuka wa ogusijene
Baking shortening
Matière grasse utilisée en boulangerie
Ubwoko bw’amavuta afasha bwifashishwa mu gukora imigati
Beef tallow Suif de boeuf Ubwoko bw’ibinure biva mu nka
Behenic acid Acide béhénique Ubwoko bwa aside nyarugimbu
Beta carotene Bêta carotène
Biscuit cream Biscuit à crème Ibisuguti birimo kereme/insosere
Bleacher BlanchisseurUmuti ukuraho ibara cyangwa uhindura ibintu umweru
Bleaching BlanchissementGukuraho ibara cyangwa guhindura ibintu umweru
Bleaching earth Terre de blanchissement
Ku butaka ahakorerwa ikuraho ry’ibara cyangwa ahahidurirwa ibara rikaba umweru
Buffalo milk Lait de bufflonne Amata y’imbogo
Butter Beurre Amavuta y’inka
Butter churner Barratte de beurre Imashini yifashishwa mu gucunda/Igisabo
Butter grains Grains de beurre Utubumbe tw’amavuta yo mu mata
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Buttermilk Babeurre Amacunda
Cake cooler Refroidisseur de la tarte
Gukonjesha ibikatsi byo mu mavuta
Cake crusher Broyeur de la tarte Igisya ibikatsi byo mu mavuta
Canola oil Huile de canola Amavuta ya kanola
Capric acid Acide caprique Ubwoko bwa aside nyarugimbu
Caprylic acid Acide caprylique Ubwoko bwa aside nyarugimbu
Caramel Caramel Isukari ikaranzeCarbonyl compounds
Composés carbonyliques
Ibintu byifitemo karuboni
Carotenes Carotènes
Carotenoids Carotenoïdes
Catalyst Catalyseur Cyihutisha ihinduka nyabutabire mu bintu
Catalytic hydrogenation
Hydrogénation catalytique
Caustic refining Raffinage caustique
Caustic soda Soude caustique
Cavity wall fat Graisse sous-cutanée Ibinure biboneka munsi y’uruhu
Centrifugal separator Séparateur centrifuge Imashini itandukanya
ibintu ibikaragaChlorophyll pigments
Colorants de chlorophylle Nyarwatsi
Chocolate coating Enduit de chocolat Shokola isigwa ku
biribwaChurning Barattage Gucunda
Cis isomer Isomère cis
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Cis- fatty acid Acide gras cisUbwoko bwa aside nyarugimbu zigize amavuta
Cloud point (°C) Point de trouble (°C)Igipimo cy’ubushyuhe aho amavuta atangira kuzamo ibidobogo
Cocoa butter Beurre de cacao Amavuta ya kakawoCocoa butter equivalents
Equivalents du beurre de cacao
Ubwoko bw’amavuta asa n’aya kakawo
Cocoa butter substitutes
Substituts du beurre de cacao
Amavuta asimbura aya kakawo
Coconut oil Huile de noix de coco
Amavuta y‘imbuto za kakawo
Cod liver oil Huile de foie de morue
Amavuta ava mu mwijima w’ifi
Cold store Entrepôt frigorifique Aho babika ibintu hakonjeshejwe
Cold-pressing Pressage à froid Gukanda/gukamura ibintu bigikonje
Color lovibond Couleur lovibonIgikoresho cyifashishwa mu gupima ibara
Color pigments Colorants/Pigments de couleur
Ibitanga/ibyongera ibara
Compound lipids
Lipides composés/Lipides complexes Ubwoko bw’amavuta
Confectionaries Confiseries Bombo n’ibindi bisa nazo
Confectionery fats Graisses de confiserie
Ibinure/Amavuta akoreshwa mu biribwa nka za bombo n’ibindi bisa nazo
Conjugated diene Diène conjugué
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Conjugated linoleic acid
Acide linoléique conjugué
Ubwoko bwa aside nyarugimbu
Continuous Continu Kidahagarara/Kitaretsa
Cooking oil Huile de cuisine Amavuta yo guteka
Corn kernel oil Huile de graines de maïs
Amavuta ava mu ntete z’ibigori
Corn oil Huile de maïs Amavuta ava mu bigori
Cottonseed oil Huile de coton Amavuta ava mu ipamba
Crack Fissurer Kumanyura imbuto mbere yo kuzikuramo amavuta
Cream CrèmeKereme (amavuta akorwa mu mata)/Insosere
Cream acidity Acidité de la crème Ubusharire bwa kereme/bw’insosere
Cream ageing Maturation/Affinage de crème
Gutara kereme/insosere
Cream fillings Garnitures à la crèmeKereme/Insosere igenewe kongerwa ku biribwa
Cream standardization
Standardisation/Normalisation de la crème
Kuringaniza igipimo cy’amavuta mu nsosere/muri kereme
Creamery method
Méthode industrielle de fabricant de la crème
Uburyo bwo gukora amavuta yo mu mata bukoreshwa mu nganda zabugenewe
Crismer value Valeur de Crismer
Igipimo gipima uko amavuta yivanga (n’ibyo ashobora kwivanga nabyo)
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Crude fat Graisse brute Ibinure bitaratunganywa
Crude oil Huile brute Amavuta ataratunganywa
Crude oil conditioning
Traitement de l’huile brute
Gutereka amavuta kugira ngo amere neza
Crystallized fat Graisse cristallisée
Crystallizer Crystalliseur
Dairy blend Mélange laitier Imvange y’ibikomoka ku mata
Dairy spreads Produit laitier à tartiner
Ibikomoka ku mata bishobora gusingwa ku mugati
Deacidification Désacidification Gukuramo ubusharire
Decolorization Décoloration Gukuraho ibara
Decortication Décortication Gutonora
Deep fat fryingFriture profonde avec de la graisse Graisse de friture profonde
Gukaranga mu mavuta
Degrading oil Huile en dégradation Amavuta ari kwangirika
Degumming Dégommage/Démucilagination
Gukuramo ibintu bimeze nk’umurenda mu mavuta
Dehulling Décorticage Gutonora
Deodorised oil Huile désodorisée Amavuta yakuwemo impumuro runaka
Deodorization Désodorisation Gukuramo impumuro runaka
Derived lipids Lipides dérivés Ubwoko bw’amavuta
Deshi method Méthode de Deshi
Dessolve Dissoudre Kuyenga
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De-waxing Déparaffinage Gukuraho Ibishashara
Diacylglycerol Diacylglycérol Ubwoko bwa aside nyarugimbu
Dielectric constant
Constante diélectrique
Edible animal fats
Graisses animales comestibles
Amavuta aturuka ku nyamaswa aribwa
Edible oil Huile de table Amavuta aribwa
Egg lecithin Lécithine de l’oeuf Ubwoko bw’amavuta aba mu magi
Electrical resistivity Résistivité électrique
Ubushobozi bw’ikintu bwo kubuza amashanyarazi gutambuka
Emulsifier EmulsifiantGifasha amavuta kwivanga neza n’ibisukika
Enzymatic enhancement
Amélioration enzymatique
Kongerera imisemburo ubushobozi bwo gukora ikintu runaka
Enzymatic interester-ification
Interestérification enzymatique
Essential fatty acids
Acides gras essentiels
Ubwoko bwa aside nyarugimbu zigize amavuta ziba zikenewe cyane
Esterification Estérification
Esters of sterol Ester des stérol
Expelling Expulser Kunyenya
Extraction Extraction Gukamura
Fat Graisse/Lipide/Matière grasse Amavuta/Ibinure
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Fat crystal growth
Croissance de cristaux de graisse
Fat crystallization
Cristallisation de la graisse
Fat crystals Cristaux de graisse
Fat globules Globules de graisse Udusoro two mu mavuta
Fat melting Fonte de la graisse/Fonte de la matière grasse
Kuyenga kw’ibinure/kw’amavuta
Fat polymorphism
Polymorphisme de la graisse
Ukugira imiterere myinshi kw’ibinure/amavuta
Fat rendering Extraction de la graisse
Gukura amavuta mu ngirabika
Fatty acid Acide gras Aside nyarugimbu
Fatty tissues Tissus gras Ingirabika zifitemo ibinure
Fiber separator Séparateur de fibre Icyuma gitandukanya ubukoco
Fish oil Huile de poissons Amavuta ava mu mafi
Flaking Ecaillement/Ecaillage
Gukora ibiribwa bimeze nk’injugu (mu mbuto nk’ibigori n’ibindi)
Flaking oil seeds
Graines oléagineuses d’écaillement
Imbuto zivamo amavuta zikorwamo injuguri
Food emulsifier Emulsifiant d’origine alimentaire
Ibifasha amavuta kwivanga neza n’amazi bisangwa mu biribwa
Fractionation Fractionnement Gucamo ibice
Free fatty acid Acide gras libre Ubwoko bwa aside nyarugimbu
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Free radical Radical libre
Fresh oil Huile fraiche Amavuta akiri mashya
Frying oil Huile de friture Amavuta yo gukaranga
Frying shortenings Friture
Amavuta afashe yo mu bihingwa akoreshwa mu gukaranga
Full-pressing pressage à fond Gukanda/Gukamura ukamaramaza
Ghee Ghee Ikimuri
Glutathione Glutathion
Glycerides Glycérides amavuta
Gossypol GossypolGranular crystals Cristaux granulaires
Granulation GranulationKugabanya Ingano y’ikintu (guhinduramo utuntu duto)
Groundnut oil Huile d’arachide Amavuta ava mu bunyobwa
Gummy substance Substance collante Umurenda
Halphen test Essai d’Halphen
Hardstock Phase grasse solide Igice gifashe cyamavuta
Healthy oil Huile saine/Graisse saine
Amavuta agirira neza ubuzima bw’uyariye
Heat capacity Capacité thermique Ubushobozi bwo gushyushya
Heat of combustion
Chaleur de combustion
Ingufu z’ubushyuhe zikenewe kugirango ikintu gikongoke/gishirire
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Heat of fusion Chaleur de fusionUbushyuhe bukenerwa kugirango ikintu runaka gishonge
Hexane Hexane
High-oleic oil Huile à teneur élevée en acide oléique Ubwoko bw’amavuta
Humectant Agent mouillant Ikintu gitosaHydratable phosphatides
Phosphatides hydratables
Hydrocarbons Hydrocarbures
Hydrocyclone HydrocycloneHydrogen peroxide
Peroxyde d’hydrogène
Hydrogenation Hydrogénation Kongermo
Hydrolases Hydrolases Ubwoko bw’imisemburo
Hydrolysis Hydrolyse Gushwanyagurika kw’ikintu mu mazi
Hydrolytic rancidity
Rancidité hydrolytique
Kwangirika kw’amavuta mu mazi arimo imisemburo
Ice cream Crème glacée
Inedible animal lipids
Lipides animaux non comestibles
Ubwoko bw’amavuta ava mu nyamaswa ataribwa
Inedible lipids Lipides non comestibles
Ubwoko bw’amavuta ataribwa
Interester-ification Interestérification
Interfacial tension Tension interfaciale
Intermuscular fat
Graisse intermusculaire
Ibinure byo hagati y’imitsi
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Intramuscular fat
Graisse intramusculaire Ibinure byo mu mitsi
Intraskeletal fat Graisse intra osseuse Ibinure byo mu rutirigongo
Iodine number Indice d’iode Igipimo cya iyode
Iodine value Indice d’iode Igipimo cya iyode
Isomerization Isomérisation Guhinduka kw’imiterere y’ikintu
Isopropanol Isopropanol
Ketonic rancidity Rancidité cétonique
Bumwe mu buryo bw’iyangirika ry’amavuta
Lard Saindoux Amavuta y’ingurube
Lauric acid Acide laurique Ubwoko bwa aside nyarugimbu
Lauric oil Huile laurique Ubwoko bw’amavuta
Lecithin Lécithine Ubwoko bw’amavuta
Lignoceric acid Acide lignocérique Ubwoko bwa aside nyarugimbu
Linola oil Huile de linola Amavuta ya linola
Linoleic acid Acide linoléique Ubwoko bwa aside zigize amavuta
Linolenic acid Acide linolénique Ubwoko bwa aside nyarugimbu
Linseed oil Huile de lin Amavuta ya lini
Lipase activity Activité de la lipaseImikorere y’imisemburo icagagura amavuta
Lipase inactivation
Inactivation de la lipase
Guhagarika imikorere y’imisemburo icagagura amavuta
Lipid peroxide Peroxyde de lipide
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Lipoxygenase activity
Activité de la lipoxygénase
Imikorere y’’imisemburo icagagura amavuta
Lipoxygenases LipoxygénasesUbwoko bw’imisemburo icagagura amavuta
Long-chain fatty acids
Acides gras à longue chaîne
Ubwoko bwa aside nyarugimbu zigize amavuta
Margarine Margarine Marigarine Margarine plasticization
Plastification de margarine
Mayonnaise Mayonnaise Mayoneze
Meat fats Graisses de viande Ibinure byo mu nyama
Medium-chain fatty acids
Acides gras à chaîne moyenne
Ubwoko bwa aside nyarugimbu zigize amavuta
Melting point Point de fusionIgipimo cy’ubushyuhe aho ikintu runaka kiyengera
Mesentary fat Graisse mésentère Ibinure byo mu kiziba cy’inda
Milk fat Matières grasses du lait Amavuta yo mu mata
Miscella Miscella/Solution d’huile et solvent
Amavuta ataratunganywa neza
Mixed fatty glycerides
Glycérides gras mélangés Ubwoko bw’amavuta
Monoacy-lglycerols Monoacylglycérol Ubwoko bw’amavuta
Mucilaginous substance
Substance mucilagineuse
Ibintu birenduka (biba bikikije imbuto zimwe na zimwe)
Mustard oil Huile de moutarde Amavuta ya mutaride
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Mutton tallow Suif de mouton Ubwoko bw’amavuta ava mu ntama
Myristic acid Acide myristique Ubwoko bwa aside nyarugimbu
Myristoleic acid Acide myristoléique Ubwoko bwa aside nyarugimbu
Neutral oil Huile neutre Ubwoko bw’amavuta
Neutralisation Neutralisation
Kunetraliza/Kubuza/Kugabanya ubukana bw’ubusharire bwaje mu mavuta
Nonhydratable phosphatides
Phosphatides non hydratables
Non-polar tail Queue non polaire/Queue apolaire
Non-starch lipids Lipides sans amidon Amavuta atarimo
amidoNucleation Nucléation Ikorwa rya nuwayo
Nut cracking Craquage de noix Kumanyura urubuto
Off-flavors Altération du goût Impumuro mbi
Oil Huile AmavutaOil fractionation
Fractionnement d’huile
Oil clarification Clarification d’huile Gucayura amavuta
Oil composition Composition de l’huile Ibigize amavuta
Oil consistency Consistance de l’huile Imemerere y’amavuta
Oil density Densité d’huile Imikamukire y’amavuta
Oil expression Expression d’huile Uburyo bwo gukamura amavuta
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Oil extraction Extraction d’huile Gukamura amavuta
Oil filtration Filtration d’huile Kuyungurura amavuta
Oil fire point Point d’enflammage d’huile
Aho amavuta ashobora kwaka umuriro
Oil flash pointPoint d’inflammabilité d’huile
Aho amavuta ashobora kwaka umuriro
Oil flavor Saveur d’huile Icyanga cy’amavuta
Oil impurities Impuretés d’huile Imyanda mu mavuta
Oil in water emulsion
Emulsion à base d’eau et d’huile Emulsion de l’huile dans l’eau
Oil interester-ification
Interestérification de lhuile
Oil neutralization
Neutralisation de lhuile
Kugabanya ubusharire mu mavuta
Oil pour point Point d’écoulement d’une huile
Urugero/igipimo cy’ubushyuhe aho amavuta atangira kuyenga
Oil refining Raffinage d’huileKunoza amavuta mu gihe bari kuyatunganya mu nganda
Oil smoke point Point de fumée dhuile
Igipimo cy’ubushyuhe aho amavuta acumba umwotsi
Oil stability Stabilité d’huile Kutangirika kw’amavuta
Oil viscosity Viscosité d’huile Irenduka ry’amavuta
Oilcake Tourteau Ibikatsibyakuwemo amavuta
Oil-insoluble soap
Savon insolubles dans l’huile
Amasabune ativanga n’amavuta
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Oil-in-water emulsion
Emulsion d’huile dans l’eau
Oilseed crops Cultures oléagineuses
Ibihingwa bifite imbuto zitanga/zivamo amavuta
Oleic acid Acide oléique Ubwoko bwa aside zigize amavuta
Olive oil Huile d’olive Amavuta ya elayo/Olive
Omega-3 fatty acids Acides gras omega-3 Ubwoko bwa aside
nyarugimbu Omega-6 fatty acids Acides gras omega-6 Ubwoko bwa aside
nyarugimbu Orthopho-sphoric acid
Acide orthophosphorique
Oxidation Oxydation Itwikwa na ogusijeni
Oxidation volatile products
Produits d’oxydation volatils
Ibyahindutse umwuka byatwitswe na ogusijeni
Oxidizing agent Agent oxydant Ibintu bituma habaho itwikwa na ogusijeni
Pallets PalettesIbiterekwaho ibintu mu nganda bikozwe mu biti
Palm kernel oil Huile du grain de palme
Amavuta ava mu mbuto z’umukindo
Palm oil Huile de palme Amamesa
Palm oil fibers Fibres de palmiers à huile
Ubukoco buva mu mukindo
Palm olein Oléine de palmeUbwoko bw aaside nyarugimbu iva mu mukindo
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Palm stearin Stéarine de palmeUbwoko bwa aside nyarugimbu iva mu mukindo
Palmitic acid Acide palmitiqueUbwoko bwa aside nyarugimbu iva mu mukindo
Palmitoleic acid Acide palmitoléiqueUbwoko bwa aside nyarugimbu iva mu mukindo
Parchment paper Papier sulfuriséImpapuro zabugenewe zikoreshwa mu gupfunyika
Peanut meal Repas à base d’arachide
Ibiribwa bikozwe mu bunyobwa
Peanut oil Huile d’arachide Amavuta ava mu bunyobwa
Percolation Percolation Uburyo amazi acengera mu kintu
Peroxide value Indice de peroxyde
Pesticides Pesticides Umuti wica udukokoPhenolic compounds
Composés phénoliques
Phosphatides Phosphatides Ubwoko bw’amavuta
Phospholipids Phospholipides Ubwoko bw’amavuta
Physical refining Raffinage physique Uburyo bwo kunoza amavuta mu ruganda
Phytosterols Phytostérols
Pigment Colorant/Pigment Igitangabara/Ikirangabara
Plasticity Plasticité Kuba ikintu kimeze nka pulasitike
Plasticize Plastifier Guhindura nka pulasitike
Polar lipids Lipides polaires
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Polyunsaturated fatty acids
Acides gras polyinsaturés
Ubwoko bwa aside nyarugimbu zigize amavuta
Pomace olive oil Huile de pulpe d’olive
Amavuta ava mu bikatsi bya elayo
Postbleaching Post-blanchissement
Ibikorwa bikurikira nyuma yo koza bahindura ikintu runaka umweru
Poultry fat Graisse de volaille Ibinure by’ibisankoko
Pre-bleaching Pré-blanchissementIbikorwa mbere yo koza bahindura ikintu runaka umweru
Premium vegetable oil
Huile végétale de première qualité
Amavuta meza yo ku rwego rwa mbere
Pre-pressing Pré-pressage Ibikorwa mbere yo gukamura
Press cake Tourteau Ibikatsi Prime steam lard Saindoux principal Sendu
Propyl gallate Gallate de propyle
Protective coating Couche de protection
Amavuta cyangwa ibindi bintu bisigwa ku kintu runaka ngo bikirinde kwangirika
Rancidity Rancidité Kwangirika kw’amavuta
Random AléatoireMu buryo budafite umurongo ngenderwaho
Rapeseed oil Huile de graine de colza
Amavuta ava mu mbuto za koruza
Refractive index Indice de réfraction Igipimo cy’igarukarumuri
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Relative density Densité relative Ireme
Rendered pork fat
Graisse de porc fondu
Amavuta asigaye nyuma yo guteka ingirabika zifite ibinure
Rice bran oil Huile de son de riz
Rice oil Huile de riz Amavuta ava mu muceri
Ripened cream butter Crème-beurre affiné Amavuta ava mu mata
y’inka yatazweRipening Maturation Gutara-Kwera
Safflower oil Huile de carthame Ubwoko bw’amavuta
Salad dressing Sauce vinaigrette Ibirunga salade
Salad oils Huiles pour salade Amavuta yo mu ma salade
Salted butter Beurre salé Amavuta ava mu mata yongewemo umunyu
Sapienic acid Acide sapienique Ubwoko bwa aside nyarugimbu
Saponification Saponification Uburyo bwo gukora isabune
Saponification number
Indice de saponification
Igipimo cyo gukora isabune saponificaion
Saturated fatty acids Acides gras saturés Ubwoko bwa aside
nyarugimbu Saturation Saturation Gusendera
Sensory evaluation
Evaluation sensorielle
Isuzuma rikoreshejwe amaso, amazuru, ururimi.
Sesame oil Huile de sésame Amavuta ya sezame
Sesame seed oil Huile de graines de sésame
Amavuta ava mu mbuto za sezame
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Settling tank Bassin de décantation
Igikoresho cyifashishwa mu gutereka ibintu kugirango byikeneke
Short-chain fatty acids
Acides gras à chaîne courte
Ubwo bwa aside nyarugimbu
Shortening RapetissementAmavuta akomeye/afashe ava mu bihingwa
Soap Savon Isabune
Soap stock Stock de savons Ibisigara nyuma yo kunoza amavuta bisa n’isabune
Soft margarine Margarine molle/légère Marigarine yorohereye
Solid fat content Teneur en matières grasses solides
Igipimo cy’amavuta afashe
Solid fat index Indice de graisse solide
Urugero rw’amavuta agikomeye
Solidification point
Point de solidification
Urugero/Igipimo cy’ubushyuhe aho ibintu bisukika bihindukamo ibikomeye (bidasukika)
Solubility Solubilité Kwivanga
Solvent extraction
Extraction par solvant
Gukura ikintu mu mvange y’ibindi hifashishijwe ibyo icyo kintu gikunda kwivanga nabyo
Soxhel method Méthode de Soxhel Bumwe mu buryo bwo gususuma amavuta
Soybean flakes Flocons de soja Injuguri zikozwe muri soya
Soybean oil Huile de soja Amavuta ya soya
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Speciality fats Graisses de spécialitéAmavuta by’umwihariko (ubwiza bwo hejuru)
Specific gravity Densité Ireme
Spreadability TartinabilitéGusigika ku mugati cyangwa ibindi bintu kw’amavuta
Squalene Squalène
Steam-refining Raffinage par vapeurKunoza (amavuta) hakoreshejwe umwuka ushyushye
Stearic acid Acide stéarique Ubwoko bwa aside nyarugimbu
Stereospecific Stéréospecifique
Sterol Stérol
Sterol esters Esters de stérolSubcutaneous fat Graisse sous-cutanée Amavuta aba munsi
y’uruhu
Sunflower meal Tourteau de tournesol Igikatsi kiva/gikurwa mu bihwagari
Sunflower oil Huile de tournesol Amavuta y’ibihwagari
Sunflower seed Graine de tournesol Urubuto rw’igihwagari
Superoxide Superoxide
Surface tension Tension superficielle
Sweet butter Beurre doux/Beurre non-fermenté
Amavuta ava mu mata atshyizwemo imvuzo
Sweet cream butter
Beurre de crème douce
Ubwoko bwa kereme/isosere
Tallow Suif Urugimbu
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Tempering Tempérée
Uburyo bwo koroshya ibintu cynagwa kubifatanya hakoreshejwe ubushyuhe
Thermal conductivity
Conductivité thermique
Ihererekanwa ry’ubushyuhe mu kintu
Thiobarbituric test
Essai thiobarbiturique
Ubwoko bw’igeragezwa bw’iyangirika ry’amavuta
Tocol Tocol
Tocopherol Tocophérol Ubwoko bw’umuti wifitemo vitamine E
Tocotrienol Tocotrienol Ubwoko bw’umuti wifitemo vitamine E
Toffee Caramel au beurre Tofe (ubwoko bwa bombo)
Total polar compounds
Composés polaires totaux
Trace element Oligo-élément
Intungamubiri zisangwa/zikenerwa ku rugero ruto mu kintu/muntu
Trans fatty acids Acides gras trans Ubwoko bwa aside nyarugimbu
Trans isomers Isomères trans
Triacylglycerols Triacylglycérols Ubwoko bw’amavuta
Triglycerides Triglycérides Ubwoko bw’amavuta
Triterpene Triterpène Ubwoko bw’amavuta
Turbidity Turbidité Kuba ikintu kidacayutse
Ubiquinone Ubiquinone
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Undecorticated oil cake
Tourteau non décortiqué
Ibikatsi byo mu mbuto zitanga amavuta zitatonowe
Unsaponifiable material
Matériaux non saponifiable Ibintu bitaba isabune
Unsaponifiable number
Indice d’insaponifiables
Igipimo cy’ibintu bitaba saponifiye
Unsaturated fatty acids Acides gras insaturés Ubwoko bwa aside
nyarugimbu
Vaccenic acid Acide vaccénique Ubwoko bwa aside nyarugimbu
Vanillic acid Acide vanillique Ubwoko bwa aside nyarugimbu
Vegetable oil Huile végétale Amavuta ava mu bimera
Virgin olive oil Huile d’olive vierge Amavuta ya olive
Viscosity Viscosité Ukurenduka
Vitamin A Vitamine A Vitamine ya A
Vitamin C Vitamine C Vitamine ya C
Vitamin E Vitamine E Vitamine ya E
Water in oil emulsion
Emulsion-eau-dans-huile
Wax Cire Igishashara/Ikinyagu
Whale sperm oil Huile Amavuta ava mu ntanga za balene
Whey butter Beurre de lactosérum Amavuta yo mu macunda
Whipping creams Crèmes à fouetter
Ubwoko bwa kereme ikoreshwa ibanje kuvuruga
Winnowing Vannage Kugosora
Winterisation Traitement par le froid
Gutunganya ibintu hakoreshejwe ubukonje
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X-ray Rayon X Ubwoko bw’imirasire
Yield Rendement Umusaruro
Zenith process Processus de zénith
Zwitterionic Zwitterionique
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ENGLISH FRANÇAIS KINYARWANDA
Affination AffinationKimwe mu byiciro byo gukora isukari mu ruganda
Agglomeration Agglomération Kwegerana/Gufatana
Aldose Aldose Ubwoko bw’amasukariAmorphous sugar Sucre amorphe
Amylase Amylase Ubwoko bw’imisemburo
Amylopectin Amylopectine Ubwoko bw’isukari iba mu bihingwa bimwe na bimwe nk’ibirayi
Amylose Amylose Ubwoko bw’isukari iba mu bihingwa bimwe na bimwe nk’ibirayi
Arabinose Arabinose Ubwoko bw’isukari
Arabitol Arabitol Artificial sweetener
Edulcorant artificiel
Icyongera uburyohe cy’igikorano
Ash Cendre Ivu
Aspartame Aspartame Igisimburasukari
Bagasse Bagasse Ibikatsi by’ibisheke
Baker’s honey Miel de pâtisserie Ubuki bukoreshwa mu gukora imigati
Baking Cuisson/Patisserie Kotsa imigati
Baumé scale Balance de Baumé Igikoresho gipima ireme ry’ibisukika
Beet Betterave Beterave
Boiler Chaudière Icyuma kibiza amazi
Boiling point Point d’ébullition Igipimo cy’ubushyuhe aho amazi abirira
Brix Brix Urugero rw’isukari
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Brix scale Degré/Echelle Brix Ijanisha ry’urugero rw’isukari
Brown sugar Sucre brun Isukari y’ikigina
Browning Brunissement Guhinduka ikigina
Bulking agent Agent gonflant Ibituma ubunini bw’ikintu runaka bwiyongera
Calandria CalandriaIbyuma bitambutsa ubushyuhe biba muri za evaporateur
Calories Calories Ibivumbikisho
Candy floss Barbe à papa Bombo imeze nk’ipamba
Candy sugar Sucre candi Isukari ikorwamo bombo
Cane sugar Sucre de canne Isukari yo mu gisheke
Caramel Caramel Isukari ikaranze
Carbohydrate Hydrate de carbone Amasukari
Carbonatation Carbonatation
Catalysis Catalyse Kwihutisha ihinduka nyabutabire mu bintu
Catalyst Catalyseur Icyihutisha ihinduka nyabutabire mu bintu
Cellobiose Cellobiose Ubwoko bw’isukari
Cellulose Cellulose Ubwoko bw’isukari
Centrifugation Centrifugation Gutandukanya ibintu hakoreshejwe kubikaraga
Chicory Chicorée Ubwoko bw’imboga
Chocolate Chocolat Shokola
Clarifier Purificateur Icyuma gicayura
Cleaving Fendage/Clivage Gukata
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Coeliac disease Maladie coeliaque Ubwoko bw’indwara ifata mu mara mato (icyo mu nda)
Confectionery Confiserie Ahakorerwa amabombo n’ibisa nayo
Conglomerate Conglomérat
Ifatana/Ukwikusanya (urugero: amavuta mu mazi kubera ko bitivanga)
Cotton candy Barbe à papa Bombo imeze nk’ipamba
Crystal Cristal Uduce duto tw’isukari
Crystal content Contenu en cristaux Igipimo cy’uduce duto
Crystallization CristallisationKimwe mu byiciro byo gutunganya isukari mu nganda
Cyclamate Cyclamate Ubwoko bw’isukari itari umwimerere
Dental caries Carie dentaire Indwara zo mu menyo
Dextran Dextrane Ubwoko bw’amasukari
Dextrin Dextrine Ubwoko bw’amasukari
Dextrose Dextrose Ubwoko bw’isukariDextrose equivalent
Equivalent de dextrose
Diabetes Diabète Diyabete
Dietary fibres Fibres diététiques Ubukoco bufasha mu igogora
Disaccharides Disaccharides Ubwoko bw’amasukari
Dissolved solids Solides dissous Ibikomeye byayenze mu gisukika
Dulcitol Dulcitol
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Enzyme Enzyme Umusemburo
Epinephrine Epinéphrine Ubwoko bw’umusemburo
Erythritol Erythritol
Exhaustion Epuisement Kumaramo
Extraction Extraction Gukuramo
Extraneous matter Matière étrangère
Ibintu biza ku/mu kintu bituruka mu kengero zacyo
False grain Grain faux Igihuhwe
Fermentation Fermentation Gutara/Gushya/Gusembura
Fibre Fibre Ubukoco/Ubuhura
Filter cake Tourteau de filtrage
Igikatsi gisigara nyuma yo kuyungurura
Filtrate Filtrat Ibyayunguruwe
Floc Floc Itende
Flocculant Flocculant Gifite itende
Fondant Fondant/ Pâte épaisse de sucre
Imirimbisho ikoze mu isukari bashyira kuri gato
Fructo-oligosaccharides
Fructo-oligosaccharides Ubwoko bw’amasukari
Fructose Fructose Ubwoko bw’isukariFructose molasses
Mélasse de fructose
Igikoma kigizwe n’isukari yo mu mbuto
Fructose syrup Sirop de fructose Siro y’imbuto
Fruit sugar Sucre de fruit Isukari yo mu mbuto
Galactitol Galactitol
Galactose Galactose Ubwoko bw’isukari
Gelling agent Agent gélifiant Igituma ibintu bifatana
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Gelling sugar Sucre de gélification
Isukari ituma ibintu bifatana nk’igikoma gifashe
Glucagon Glucagon Ubwoko bw’umusemburo
Glucitol Glucitol
Glucose Glucose Ubwoko bw’isukari
Glucose syrup Sirop de glucose Siro ya glucoseGluten intolerance
Intolérance de gluten
Glycemic index Index glycémique Urugero cy’isukari mu maraso
Glycerol Glycérol
Glycogen Glycogène Isukari iba mu mubiri w’inyamaswa
Glycogenesis GlycogénèseIkorwa ry’isukari yo mu mubiri w’inyamaswa yitwa gilikojene
Glycyrrhizin GlycyrrhizineGranulated sugar Sucre granulé Isukari yagabanyirijwe
inganoGrape sugar Sucre de raisin Isukari yo mu mizabibu
Hemicellulose Hémicellulose Ubwoko bw’isukari
Hexose Hexose Ubwoko bw’isukariHigh-intensity sweetener
Edulcorant concentré
Icyongera uburyohe vuba (kidafunguye)
Honey Miel Ubuki
Hydrogenation Hydrogénation Kongeramo idorojeni
Hydrolysis Hydrolyse Gucagagurwa mu mazi
Hygroscopicity Hygroscopicité Ubushobozi bwo gukurura amazi
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Hyperglycaemia Hyperglycémie Urugero rw’isukari nyinshi mu maraso
Hypoglycaemia Hypoglycémie Urugero rw’isukari nkeya mu maraso
Icing sugar Sucre en poudre Isukari y’ifu
Imbibition Imbibition Kubobeza
Insulin Insuline Insiline/Ubwoko bw’umusemburo
Inulin Inuline
Inversion Inversion Guhindura imiterere
Invert sugar Sucre inverti Ubwoko bw’isukari yahinduriwe imiterere
Invertase Invertase
Ubwoko bw’umusemburo uhindura imiterere y’isukari
Isoglucose Isoglucose Ubwoko bw’isukari
Isomalt Isomalt Ubwoko bw’isukari
Isomaltose Isomaltose Ubwoko bw’isukari
Isomaltulose Isomaltulose Ubwoko bw’isukari
Isomerase Isomérase
Ubwoko bw’umusemburo ufasha mu guhindura imiterere y’isukari
Isomerose Isomérose Ubwoko bw’isukari
Ketose Ketose Ubwoko bw’amasukari
Lemonade Limonade Umutobe w’indimu uva mu bisacunga
Levulose Levulose Ubwoko bw’isukari
Light product Produit léger Ikiribwa kitarimo intungamubiri nyinshi
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Liming Chaulage Gutanga ibara hakoreshejwe ishwagara
Liquid sugar Sucre liquide Isukari isukika
Liquor Liqueur Inzoga ikaze/Amavu
L-sugars L-sucres Ubwoko bw’amasukari
Magma Magma
Imvange igerwaho muri kimwe mu byiciro byo gutunganya isukari mu nganda
Magma mixer Mélangeur de magma
Maillard reaction Réaction maillard
Mannan Mannane Ubwoko bw’isukari
Mannitol Mannitol
Mannose Mannose Ubwoko bw’isukari
Maple syrup Sirop d’érable Siro yo mu giti cya ’érable’
Marmelade Marmelade
Konfitire ikozwe n’ibishishwa by’imbuto (nk’iz’amaronji) bikagumamo
Massecuite Masse cuite
Melibiose Melibiose Ubwoko bw’isukari
Melter Fondoir Igishongesha
Melting Fonte Gushonga/Kuyenga
Metabolism Métabolisme Ikoreshwa n’umubiri ry’ibiribwa n’ibinyobwa
Mixer Mélangeur Ikivangisho
Molasses Mélasse Umushongi w’isukariMonosa-ccharides Monosaccharides Ubwoko bw’amasukari
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Mother liquor Liqueur mère Amavu/Inzoga ikaze
Natural sugar Sucre naturelle Isukari karemanoNatural sweetener
Edulcorant naturelle
Icyongera uburyohe karemano
Nectar Nectar Ubuki bwo mu mbuto/Amazi y’indabyo
Nucleation Nucléation
Obesity Obésité Umubyibuho ukabije
Olestra OlestraIbyongerwa mu mavuta bidafite/bitongera ibivumbikisho
Oligosac-charides Oligosaccharides Ubwoko bw’amasukari
Osmosis OsmosePectic compounds
Composés pectiques Ubwoko bw’amasukari
Pectin Pectine Ubwoko bw’isukari
Pentasac-charides Pentasaccharides Ubwoko bw’amasukari
Pentose Pentose Ubwoko bw’isukari
Phenylketonuria Phenylketonuria Ubwoko bw’indwara
Phosphatation Phosphatation
Polarization Polarisation
Polydextrose Polydextrose Ubwoko bw’isukari
Polyfructose Polyfructose Ubwoko bw’isukari
Polyol Polyol
Polysaccharides Polysaccharides Ubwoko bw’amasukari
Preservation Conservation Kubika ibintu ku buryo bitangirika
Press water Eau de presse Umutobe
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Pulp Pulpe Igikatsi/Igice kiribwa cy’urubuto
Purity Pureté Kuba ikintu gikeye/kitavangiye
Raffinose Raffinose Ubwoko bw’isukari
Raw sugar Sucre brut Isukari ivuye mu gisheke itaratunganywa na gato
Raw juice Jus cru Umutobe udatetse
Reducing sugars Sucres réducteurs Ubwoko bw’amasukari
Refined sugar Sucre raffiné Isukari inoze/yanojejwe
Refining Raffinage Kunoza
Refractometer Réfractomètre Igikoresho gipima urugero rw’isukari
Refractometry RéfractométrieRelative sweetness Douceur relative Uburyohe bugereranyije
Remelt Refondre Kongera gushongesha/kuyengesha
Resistant starch Amidon résistant Ubwoko bw’amido
Ribitol Ribitol
Ribose Ribose Ubwoko bw’isukari
Rock candy Sucre candi Ubwoko bwa bombo
Rum Rhum Ubwoko bw’inzoga zifite alukoro yo hejuru cyane
Runoff Ecoulement Kuva/Kumeneka/Gutemba kw’ibisukika
Saccharides Saccharides Ubwoko bw’amasukari
Saccharin Saccharine Ubwoko bw’isukari
Safety factor Facteur de sûreté
Saturation Saturation Gusendereza
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Seed Graine Akabuto/Impeke/Intete
Seeding Grenaison/Ensemencement Gutera
Soft drink Boisson non alcoolique Ikinyobwa kidasindisha
Solubility Solubilité Kwivanga/GushongaSolubility coefficient
Coefficient de solubilité
Urugero rwo kwivanga/gushonga
Sorbitol Sorbitol
Sorbose Sorbose Ubwoko bw’isukari
Stability Stabilité Kudahinduka
Stachyose Stachyose Ubwoko bw’isukari
Staling Altération Kwangirika (nko gukomera k’umugati umaze igihe)
Starch Amidon Amido
Starch syrup Sirop d’amidon Siro y’amido
Stevia Stevia Ubwoko bw’igiti gitanga isukari
Stevioside Stevioside Ubwoko bw’isukari
Sucralose Sucralose Ubwoko bw’isukari
Sucrose Sucrose/Saccharose Isukari
Sugar Sucre Isukari
Sugar alcohol Sucre d’alcool Isukari yo muri alukoro
Sugar cane Canne à sucre IgishekeSugar cubes or lumps
Cubes ou morceaux de sucre Ibice by’isukari
Sugar derivative Dérivé de sucre
Sugar directive Directive de sucre Diregitive y’isukari
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Sugar equivalent Equivalent de sucre Ibyasimbura isukari
Sugar mill Moulin à sucre Urusyo rw’isukari
Sulfitation Sulfitation
Supersaturation SursaturationSupersaturation coefficient
Coefficient de sursaturation
Suspended solids
Solides en suspension
Ibintu bireremba mu bisukika
Sweetener Edulcorant Icyongera uburyoheSweetness equivalent
Edulcorant équivalent Urugero rw’uburyohe
Syneresis Synérèse Gusohoka kw’amazi mu biryo bifashe
Synthetic honey Miel synthétique Ubuki bwakorewe muri laboratwari
Synthetic sweetener
Edulcorants synthétique
Icyongera uburyohe cyakozwe cy’icyiganano
Syrup Sirop Siro
Tagatose Tagatose Ubwoko bw’isukari
Target purity Pureté ciblée Gukesha ikintu nk’uko bikenewe
Tetrasaccharides Tetrasaccharides Ubwoko bw’amasukari
Tooth-friendly Bénéfique pour les dents Bitangiza amenyo
Trehalose Trehalose Ubwoko bw’isukari
Trisaccharides Trisaccharides Ubwoko bw’amasukari
Vacuum pan Casserole sous vide
Ipanu bakuyemo umwuka
Vanilla sugar Sucre vanillé Isukari yo muri vaniline
Vanillin sugar Sucre à la vanilline Isukari yo muri vaniline
Lexicon in English - Français - Kinyarwanda
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Verbascose Verbascose
Viscosity Viscosité Uburenduke
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ENGLISH FRANÇAIS KINYARWANDA
Acidity Acidité Ubukarihe/Ubusharire
Acrid Acre Ikintu gikera
Aftertaste Après-goût Ibisigisigi by’uburyohe bisigara mu kanwa
Aged coffee Café agé Ikawa ishaje
Aliphatic acid Acide aliphatique Ubwoko bwa aside
Alkaline Alkalin Bifite pH yo hejuru ya 7
Arabica Arabica Ubwoko bw’ikawa/Arabika
Aroma Arome Impumuro
Ash Cendre Ivu
Assm tea type Type de thé d’Assm Ubwoko bw’icyayi
Astringent Acre Gikarata
Banji Banji
Batch roasterAppareil de torréfaction en discontinu
Ubwoko bw’icyuma gikaranga ikawa mu byiciro
Bitter Amer Gisharira/Gikarishye/Kirura
Black tea Thé noir Icyayi cya mukaru
Bland Fade Kidafite icyanga
Blending Mélanger Kuvanga
Bodied taste Goût corsé Igisoryo
Body Consistance Imimerere y’ikawa mu kanwa
Bourbon Bourbon Ubwoko bw’ikawa
Bright Lumineux/Brillant Gifite urumuri rwinshi
Briny Saumâtre/Salé Kirimo umunyu/Gifite urwunyunyu
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Broken cherry Cerise cassée Igitumbwe cy’ikawa gisadutse
Broken orange pekoe
Broken orange pekoe
Kimwe mu byiciro by’icyayi
Brown Brun Gikaranze kikagira ibara rijya kuba ikigina
Bruising Meurtrissure Gukomereka
Bud Bourgeon Agashibuka/Agatutu
Caffeic acid Acide cafféique Ubwoko bwa aside yo mu ikawa
Caffeine Caféine KafeyineCambod tea type
Type de thé Cambod Ubwoko bw’icyayi
Camelia sinensis Camelia sinensis
Canned tea Thé en boîte de conserve Icyayi cyo mu makopo
Caramel Caramel Isukari ikaranze
Carbonyl Carbonyle
Catechin CatéchineCertified organic coffee
Café organique certifié
Chaff Balle Ibishishwa
Chimney Cheminée Umuhora ucamo umwotsi/umwuka
China tea type Type de thé de Chine Ubwoko bw’icyayi
Chlorogenic acid
Acide chlorogénique
Chocolaty Chocolaté Kirimo shokola
Cinnamon Cannelle Ubwoko bw’ibirungo
Coffea arabica Coffea arabica Arabika (Ubwoko bw’ikawa)
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Coffea fragrance Parfum de café Impumuro y’ikawa
Coffea robusta Coffea robusta Robusita (Ubwoko bw’ikawa)
Coffee bean Grain de café Urutete rw’ikawaCoffee bean polishing
Polissage de grain de café Kunoza urutete rw’ikawa
Coffee berry borer
Baie de café agrile
Agasimba gatobora urubuto rw’ikawa
Coffee blend Mélange de café Imvange y’ikawa
Coffee cherry Cerise de café Igitumbwe cy’ikawa
Coffee hulling Décorticage de café Guharura/Gutonora ikawa
Coffee husking Décorticage de café Guharura/Gutonora ikawa
Coffee leaf rust Rouille de la feuille de café
Umugese w’ikibabi cy’ikawa
Coffee oil Huile de café Amavuta y’ikawa
Crema Crema Agafuro ko mu kinyobwa cy’ikawa cya expresso
Crush Concasser Gusya/Gusekura
Crust Croûte Uruhu rw’inyuma rukomeye
Cup of excellence
Coupe d’excellence
Igihembo cy’ubudashyikirwa/cy’ikawa cyangwa icyayi byahize ibindi
Cup quality Qualité de tasse Ubwiza bw’ikawa inyobwa yashyizwe mu itasi
Cupping Dégustage de café Gusogongera ikawa
Curl Enroulement du thé
Kwipfunyapfunya kw’amababi
Cyclone separator
Séparateur cyclonique
Icyuma cyabugenewe gitandukanya
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Dark French roast Café noir corsé Ubwoko bw’ikawa
Decaffeinated coffee Café décaféiné Ikawa yakuwemo cafeyine
Defect Défaut Inenge/Ubwangirike
Defective beans Haricots défectueux Ibihuhwe
Degassing Dégazage Gukuramo imyuka
Demucilage Démucilage Gukuramo umurendwe
Drier Séchoir Aho banika ikawa
Drum roaster Torréfacteur à tambour
Ubwoko bw’icyuma gikaranga ikawa
Dry fermentation
Fermentation sèche
Bumwe mu buryo bwo gutara ikawa
Dry beans Grains de café secs Ikawa yumishijwe
Dust Poussière Umukungugu
Earthy Terreux Gifite ubutaka
Endocarp Endocarpe Kimwe mu bice bigize urubuto rw’ikawa
Endoderm Endoderme Kimwe mu bigize urubuto rw’ikawa
Espresso coffea Café espresso Ikawa ikaranze ya ‘expresso’
Essential oil Huile essentielle Amavuta ahumura
Exocarp Exocarpe Kimwe mu bice bigize urubuto rw’ikawa
Expresso machine
Machine expresso
Akamashini gatunganya ikawa ya ‘expresso’
Expresso roast Torréfacteur de café expresso Ikawa ikaranze ya expresso
Lexicon in English - Français - Kinyarwanda
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Fannings Sassage Vannages
Ibisigazwa by’icyayi cyatunganyijwe bidafite agaciro
Ferment-and-wash method
Méthode par fermentation et lavage
Bumwe mu buryo bwo gutegura ikawa
Fermentation Fermentation Gutara/Guhisha/Gusembura
Firing Mise à feu Gutwika
Flat Fade/Insipide Kidafite uburyohe
Flavonoids FlavonoïdesFlavonols kaempferol
Flavonols kaempférol
Flavor defects Défauts de saveur
Inenge mu mpumuro n’uburyohe
Flavored coffee Café aromatiséIkawa yongerewemo ibirungo byongera impumuro yayo
Flowery Orange Pekoe
Péko orange Fleuri
Ibibabi by’icyayi bifite agaciro kanini
Flowery Pekoe Péko Fleuri Ibibabi by’icyayi bifite agaciro kanini
Fluid bed drier Séchoir à lit fluidisé
Ubwoko bw’icyuma bumukirizaho
Fragrance Parfum Impumuro
Fragrant Parfumé Gihumura
Freeze drying LyophilisationGukonjesha cyane hagamijwe gukuramo amazi yabaye urubura
French press Café à la presse française
Ubwoko by’icyuma cyo gutegura ikawa
French roast Torréfaction poussée
Uburyo bwo gukaranga ikawa cyane
Fruity Fruité Gifite impumuro/uburyohe bwumvikanamo imbuto
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Gallic acid Acide gallique
Grading Classemennt Gushyira mu byiciro
Grassy Herbeux Kirimo/Gisa n’ibyatsi
Green coffee Café vert Ikawa y’icyatsi kibisiGreen leaf sifting
Tamisage de la feuille verte
Kugosora amababi (y’icyayi) akiri icyatsi kibisi
Green smell Odeur verte Impumuro y’ibintu (icyayi) bikiri bibisi
Green tea Thé vert Icyayi cy’icyatsi kibisi
Grinder Moulin Urusyo
Grinding Broyage Gusya/Gusekura
Harsh Dur Gikomeye
Headspace Espace libre de tête
Umwanya usigara hejuru y’ikintu cyashyizwe mu icupa
Hot-air-drying Séchage à l’air chaud
Kumutsa hakoreshejwe umwuka ushyushye
Hull Ecorce Igishishwa
Huller Décortiqueuse Imashini ishishura
Humidifier Humidificateur Imashini itosa
Hunic acid Acide hunique
Hygrometer Hygromètre Igipimo gipima ubuhehere
Instant coffee Café instantané Ikawa yateguwe ku buryo ihita yivanga n’amazi
Instant tea Thé instantané Icyayi cyateguwe ku buryo gihita cyivanga n’amazi
Leaf maceration Macération de la feuille Gusya ikibabi
Light roast Torréfaction légère
Ikaranga ryoroheje/Kubabura
Lexicon in English - Français - Kinyarwanda
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Machine-assisted wet processing
Traitement humide assisté par la machine
Gutunganya ibintu mu nganda hakoreshejwe amazi n’imashini
Maillard reactions
Réactions de Maillard
Mature coffee Café mûr Ikawa ihishiyeMechanical demucilaging
Démucilage mécanique
Gukuraho umurendwe hakoreshejwe imashini
Mellow Moelleux Kiryohereye
Mesocarp Mésocarpe Kimwe mu bice bigize urubuto rw’ikawa
Methyl chloride Chlorure méthylique
Mildew Mildiou Miridiyu/Indwara y’imvura
Mucilage Mucilage Umurenda
Muddy Boueux Kirimo/Gisa n’icyondo
Musty Moisi Bifite impumuro y’uruhumbu
Myricetin Myricétine
Nutty De noisette Gisa/Giteye nk’imbuto ya nuwa
Oolong tea Thé Oolong Ubwoko bw’icyayi
Orange Pekoe Péko orange Icyiciro cy’amababi y’icyayi
Organic coffee Café organique Ikawa yahinzwe nta fumbire mvaruganda
Outer skin Peau externe Uruhu rw’inyumaOver dried coffee Café surséché Ikawa yumishijwe cyane
Overripe cherry Cerise trop mûre Ikawa zihishije cyane
Oxidation Oxydation Gutwikwa na ogusijeni
Lexicon in English - Français - Kinyarwanda
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Packing Emballer Gushyira muri ambalaji/Gupakira
Panfrying Frire à la poêle Gukaranga ku ipanu
Parchment Café en parche Ikawa itonoye yumukijwe (ariko batarasya)
Peaberry Caracoli Ubwoko bw’ibitumbwe by’ikawa
Pectinic acid Acide pectinique
Pekoe Pekoe Ubwoko bw’icyayi
Percolation Percolation Kunyegera/kumanuka kw’amazi mu butaka
Pergamino Pergamino
Pericarp Péricarpe Kimwe mu bice bigize urubuto rw’ikawa
Picking Cueillette Isarura
Plucking Plumaison Gukuraho ibibabi
Plucking tables Tables de plumaison Ameza bakuriraho ibibabi
Polyphenol oxidase
Oxydase de polyphénol Ubwoko bw’imisemburo
Polyphenols PolyphénolsProcessed coffee Café transformé Ikawa itunganyijwe
Protopectin Protopectine Ubwoko bw’isukari
Pulp Pulpe Ibishishwa by’ikawa iseye
Pulping Réduction en pâte
Gukuraho ibishishwa bitwikiriye intete z’ikawa
Pyrolysis Pyrolyse Gutwika
Quercetin Quercétine
Racks Supports Ibiterekwaho ikawa/icyayi
Reconditioning Reconditionner Kongera gutambutsa
Lexicon in English - Français - Kinyarwanda
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Ripe coffee Café mûr Ikawa yeze
Roasted coffee Café torréfié Ikawa ikaranze
Robusta Robusta Ubwoko bw’ikawa ya robusita
Roller Rouleau Ikizingo
Rolling Roulement Kuzinga
Rubbery Caoutchouteux Gikozwe muri kawucuSelective picking
Cueillette sélective
Gusoroma (bacagura ibikenewe cyangwa ibyeze)
Semi-dry process
Procédé par voie semi sèche
Itunganya rikorerwa ahumutse mu rugero
Semi-washed coffee Café semi-lavé Ikawa yogejwe mu rugero
Shoot tip Bout de pousse/Apex Imbera z’uruti (rw’ikimera)
Sieve Passoir/Tamis Ubwoko bw’akayungirizo
Size grading Classification par taille
Gutandukanya (ikawa/icyayi) mu byiciro hakurikijwe ubunini bwazo
Sliver skin Peau argenté Kamwe mu duhu dufubitse ikawa
Soft bean Haricot mou Ikawa (igitumbwe cy’ikawa) yorohereye
Soluble coffee Café soluble Ikawa iyenga/yivanga n‘amazi
Sorting Tri Kujonjora (ikawa/icyayi) mu byiciro by’ubwiza
Sour Aigre Gisharira
Sourness Aigreur Ubusharire
Spanish roast Torréfacteur espagnol
Uburyo bwo gutunganya ikawa
Specialty coffee Café de spécialité
Ikawa ifite ubwiza bw’umwihariko
Lexicon in English - Français - Kinyarwanda
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Spicy Épicé Kirimo ibirungo/Kirunze
Spicy aroma Arôme d’épicé Impumuro y’ibirungo
Spray drying Séchage par atomisation Uburyo bwo kumutsa
Stale Amer/Dur/Pas frais
Byangiritse/Byabaye bibi (nk’imigati iyo yakakaye)
Steaming Cuisson à la vapeur Gutekesha umwuka
Steeping coffee Trempage du café Kwinika ikawa
Storage bin Caisse de stockage Ikaziye yo babikamo
Strip picking Cueillette de bande
Uburyo bwo gusoroma (icyayi)
Sun drying Séchage au soleil Kumisha ku zuba
Sweet Délicieux Cyorohereye/Kiryoshye/Kidasharira
Sweltering Etouffer Gututubikana
Taint flavor Mauvaise odeur Impumuro mbi
Tea Thé Icyayi
Tea flavins Flavines de thé
Tea leaves Feuilles de thé Ibibabi by’icyayi
Tea plucker Plumeur/Cueilleur de thé Akuma gasarura icyayi
Tea rubigins Rubigines de thé
Tear Déchirer Gutanyura
Terminal bud Bourgeon terminal
Umushibuka wo ku mpera/Agatutu ka nyuma/Umutwe
Toasted bean Grain de café grillé Ikawa ikaranze
Tobaco flavor Saveur de tabac Impumuroyyitabi mu kintu
Lexicon in English - Français - Kinyarwanda
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Trough Cuvette/Creux Igikoresho gifukuye
Twist Torsion Gusobanya/Isobanya/Ihotora
Unripe cherry Cerise non mûre Ikawa y’igitumbwe
Volatile Volatil Gihinduka umwuka
Washed bean Grain de café lavé Ikawa yogejwe
Washed coffee Café lavé Ikawa yogejwe
Watery Aqueux Kirimo amazi
Wet mill Moulin humide Urusyo rukoresha amazi
Wet processing Traitement humide
Gukora ibintu mu nganda bisaba ikoresha ry’amazi
White tea Thé blanc Icyayi cy’umweru
Wild Sauvage Kiba mu ishyamba
Wilting Fanage Kunamba/Kurabirana
Winy Vineux/Frais Gisa/Gihumura/Kimeze nka divayi
Wire mesh Treillis métallique
Akayunguruzo gukoze mu mikwege
Withering Flétrissement Kubabuka
Woody taste Goût de bois Uburyohe nk’ubw’igiti
Yellow tea Thé jaune Icyayi cy’umuhondo
Young leaves Jeunes feuilles Amababi akiri mato/atarakomera
Lexicon in English - Français - Kinyarwanda
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ENGLISH FRANÇAIS KINYARWANDA
Acceptability Acceptabilité Iyemerwa
Activated carbon Charbon actifActivated carbon purification
Purification par charbon actif
Adsorption Adsorption Gufata ku kintu
Adulteration Adultération Kwangiza wongera cyangwa ukura ibintu
Alcoholic drink Boisson alcoolique légère Ikinyobwa kidasindisha
Algae Algues Ubwoko bw’ibinyabuzima bito
Alkalinity Alcalinité Ukudasharira
Allergen Allergène Gitera ubwivumbure mu mubiri
Anthocyanin Anthocyanine Intangabara ry’ubururu mu bimera
Antibiotic Antibiotique Antibiyotike/Indwanyamikorobi
Antimicrobial Antimicrobien Kirwanya mikorobimikorobi
Antioxidant AntioxydantKirwanya kwangizwa n’umwuka wa ogusijene
Aromatic compounds
Composés aromatiques
Ibintu bitera impumuro nziza
Arsenic ArsenicArtificial colouring
Coloration artificielle
Ibyongera ibara bitari iby’umwimerere
Artificial flavour Saveur artificielle Uburyohe butari umwimerere
Artificial sweetener
Edulcorant artificiel
Icyongera uburyohe kitari umwimerere
Lexicon in English - Français - Kinyarwanda
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Ascorbic acid Acide ascorbique Vitamine C
Aseptic Aseptique Hatari ubwandu/mikorobi
Aseptic foil Feuille d’aluminium stérile
Ikizingwamo ibintu kidafite mikorobi gikozwe muri aluminiyumu
Aseptic packaging
Conditionnement aseptique
Gupakirira ibintu (ibiribwa) ahantu hadafite ubwandu
Aseptic sampling Echantillonage aseptique
Gufata urwitegererezo mu buryo budafite/budatera ubwandu
Aspartame Aspartame Ubwoko bw’isukari
Atmospheric air Air atmosphérique Umwuka wo mu kirere
Bactericidal Bactéricide Cyica umugera
Bacteriostatic Bactériostatique Kibuza umugera gukura
Bacterium Bactérie Bagiteri
Batch Lot Icyiciro
Batch coding Codage du lot Guha icyiciro icyakozwe
Benzoic acid Acide benzoïque Ubwoko bwa aside (ari nayo vitamine C)
Beverage Boisson Ibinyobwa
Biofilm Biofilm Urubobi
Biological propertie
Propriété biologique
Imiterere/Imimerere/Imikorere y’ibinyabuzima
Bisphenol (BPA) Bisphenol (BPA)
Bottle Bouteille Icupa
Bottled water Eau enbouteillée Amazi yo mu macupa
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Bottling Mise en bouteilles Gushyira (nk’amazi) mu macupa
Box Boîte Igikarito
Brix Brix Urugero rw’isukari mu kintu
Bulk packs Grand conditionnent
Gupakira mu makarito manini
By-products Sous-produits Ibikomoka ku kintu bifite agaciro gato
Caffeine Caféine Kafeyine
Calcium Calcium Kalisiyumu
Calibration Calibrage Kuregera
Can Boîte de conserve Igikopo gishyirwamo ibiryo
Canning Mise en conserve Gupakira/Gushyira mu dukopo
Cap Bouchon Umufuniko
Capping machine Capsuleuse Imashini ishyiraho imifuniko
Carbohydrates Hydrate de carbon Amasukari
Carbon filtration Filtration sur carbone
Bumwe mu buryo bwo kuyungurura
Carbonated soft drink
Boisson gazeuse légère Ikinyobwa gifinina
Carbonated water Eau gazeuse Amazi afinina
Carbonation Carbonation
Carbonator Carbonateur
Carton Carton Ikarito
Centrifuge CentrifugeuseIcyuma gitandukanya ibintu hakurikijwe kubikaraga
Chlorination Chloration Gushyiramo kolore
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Chlorine Chlore Kolore
Citric acid Acide citrique
Clarification Clarification Gucayutsa
Clarifier Purificateur Igicayura
Clean water Eau propre Amazi asukuye
Cleaning Nettoyage Gusukura
Clouding agent Agent de turbidité Igituma igisukika kidacayuka
Cloudy drink Boisson nuageuse Ikinyobwa kidacayutse
Coagulation Coagulation Kuvura
Coding Codage Gushyira ikimenyetso (code) ku byakozwe
Cola ColaColloidal particles
Particules colloïdales
Utuntu tureremba mu bisukika
Commercial sterility
Stérilité commerciale
Kuba ikintu cyakuwemo mikorobi ku rwego rwemewe ku isoko
Concentrate Concentré Kidafunguye/Urusoryo/Igifute
Concentrated soft drink
Boisson non alcoolique concentrée
Ikinyobwa kidasindisha kidafunguye
Contaminant Contaminant Icyanduza
Cream soda Soda à la crème Ubwoko bw’ikinyobnwa
De-aeration Evacuation de l’air Gukuramo/Gusohora umwuka
De-chlorination Déchloration Gukuramo kolore
Deionised water Eau désionisée Amazi yakuwemo za iyo
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Demineralisation Déminéralisation Gukura imyunyu ngugu mu kintu
Demineralised drinking water
Eau potable déminéralisée
Amazi yo kunywa yakuwemo imyunyu ngugu
Denitrification Dénitrification Gukuramo azote
Density Densité Ireme
Detergent Détergent Indwanyamyanda
Deterioration Détérioration Kwangirika
Dextrose Dextrose Ubwoko bw’isukariDilutable beverage Boisson diluable Ikinyobwa kibanza
gufungurwaDilutable soft drink
Boisson non alcoolique diluable
Ikinyobwa kidasindisha kibanza gufungurwa
Disaccharide Disaccharide Ubwoko bw’amasukari
Disinfectant Désinfectant Umuti wica mikorobi/Imbambiramikorobi
Disinfection Désinfection Gusukura ngo mikorobi zicwe
Dispenser Distributeur Igitanga/Igisaranganya (ibinyobwa)
Dispenser drink Distributeur de boisson
Igitanga/Igisaranganya ibinyobwa
Distilled water Eau distillée Amazi yatunganyijwe
Dosage Dosage Gupima
Dosage level Niveau de dosage Urugero rw’igipimo
Drinking water Eau potableAmazi yo kunywa yasukuwe/Amazi yo nziramuze
Effervescence Effervescence Gufiririza
Electrodialysis Electrodialyse Uburyo bwo kuyungurura
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Emulsion Emulsion Ivanga/Isaranganya ry’amavuta mu mazi
Energy drink Boisson riche en énergie
Ikinyobwa bitera imbaraga
Enriched beverage Boisson enrichie
Ikinyobwa cyongewemo intungamubiri
Enzymatic hydrolysis
Hydrolyse enzymatique
Gucagagurwa n’amazi bifashwa n’imisemburo
Enzyme Enzyme Umusemburo
Essential oil Huile essentielle Amavuta ahumura ava mu bimera
Extracts Extraits Ibyakuwe mu kintu
Fermentation Fermentation Gutara
Fiber Fibre Udukoco
Filler Remplisseur Icyuzuza
Filling Remplissage Kuzuza
Filter Filtre Akayunguruzo
Filtration Filtration Kuyungurura
Flash pasteurization
Pasteurisation instantanée
Guteka hakoreshejwe ubushyuhe bwo hejuru bikamara umwanya muto cyane hagamije kwica mikorobi
Flavorant Composé aromatique Ibitanga impumuro
Flavoured water Eau assaisonnée Amazi yatunganyijwe
Flavourings Assaisonnements Ibirungo
Flocculation Floculation Kwitandukanya
Fluoride Fluorure
Food colourings Colorants alimentaires
Ibitangabara mu biribwa
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Food law Législation alimentaire
Amategeko agenga ibiribwa
Food safety Salibrité alimentaire
Ubuziranenge bw’ibiribwa
Freeze concentration
Concentration par lyophilisation
Fructose syrup Sirop de fructose Ubwoko bwa siro
Fruit pulp Pulpe de fruit Igice kiribwa cy’urubuto
Fumaric acid Acide fumarique
Functional drink Boisson fonctionnelle
Ikinyobwa kigira ingaruka nziza ku buzima
Gas volume Volume de gaz Ingano bw’umwuka
Glass Verre Ikirahure
Glass bottle Bouteille en verre Icupa rikozwe mu kirahure
Glucose syrup Sirop de glucose Ubwoko bwa siro
Groundwater Eaux souterraines Amazi ava mu butakaGroundwater quality
Qualité d’eaux souterraines
Ubwiza bw’amazi ava mu butaka
Hard water Eau dure Amazi afite imyunyu ngugu myinshi
Headspace Espace libreUmwanya urimo ubusa usigara hejuru y’ikintu kiri mu icupa
Health hazards Risques sanitaires Ibishobora kwangiza ubuzima
Heavy metals Métaux lourd
Herbal extracts Extraits d’herbes Ibiva mu byatsi
Honey Miel Ubuki
Hot-filling Remplissage à chaud
Kuzuza mu macupa bigishyushye
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Hydrolysis Hydrolyse Gucagagurwa hari amazi
Hygiene Hygiène Isuku
Ingredients Ingrédients
Ibishyirwa hamwe kugirango ikiribwa runaka gikorwe/Ibigize ikintu
Inositol Inositol
Inulin Inuline
Invert sugar Sucre inverti Ubwoko bw’isukari
Ion exchange Echange ionique Ihanahana rya iyo
Iron Fer Umunyu bwuma
Isotherm Isotherme Binganya ubushyuhe
Isotonic drinks Boissons isotoniques
Ibinyobwa binganya ubwinshi bw’ibintu bibirimo
Juice Jus Umutobe
Juice concentrate Jus Concentré Umutobe udafunguye
Label Etiquette Ibiranga ikintu
Labelling Etiquetage Gushyira ku kintu urupapuro rukiranga
Laminated board Panneau stratifiéLaminated paper pack
Paquet en papier laminé Ubwoko bw’impapuro
Lemon flavour Saveur citron Icyanga cy’indimu
Lemonade Citronnade Umutobe w’indimu uva mu bisacunga
Liquid nitrogen Azote liquide
Low-calorie drink Boisson à basses calories
Ikinyobwa kirimo ibivumbukisho bikeya
Low-density polyethylene
Polyéthylène à basse densité
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Lubricant Lubrifiant Gituma ibintu binyerera Maillard reactions Réactions maillard
Malic acid Acide malique Ubwoko bwa asideMembrane filtration
Filtration sur membrane
Bumwe mu buryo bwo kuyungurura
Microbial health risks
Risques sanitaires microbiens
Ingaruka mbi ku mubiri zitewe na mikorobi
Microbiological safety
Salbrité microbiologique
Ubuziranenge burebana na mikorobi
Microflora Microflore
Mikorobi ziri ahantu cyangwa mu kintu runaka, zitagize icyo zigitwaye
Microorganism Micro-organisme Umugera/Akanyabuzima
Mineral Minéral Umunyu ngugu
Mineral water Eau minérale Amazi yasukuriwe mu ruganda
Mixer Mélangeur Ikivangisho
Mixing Mélanger Kuvanga
Monitoring Surveiller/Suivi Kugenzura/Igenzura
Monosaccharide Monosaccharide Ubwoko bw’amasukari
Mould Moisissure Uruhumbu
Mould spoilage Détérioration par les champignons
Kwangizwa n’uruhumbu
Mouthfeel Sensation dans la bouche
Uko ikintu cyumvikana mu kanwa
Nanofiltration Nanofiltration Uburyo bwo kuyungurura
Natural colouring Colorant naturel Intangabara karemano
Nitrate Nitrate
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Non-carbonated soft drink
Boisson rafraichissante non-gazeuse
Ikinyobwa kidasindisha kidafirira
Odour Odeur Impumuro
Off-odour Mauvaise odeur Impumuro mbi
Off-taste Mauvais goût Icyanga kibi/Ububihe
Oil Huile Amavuta
Oligosaccharides Oligosaccharides Ubwoko bw’amasukari
On-line inspection Inspection en ligne
Ubwoko bw’igenzura mu gihe ibintu birimo bikorwa (mu nganda)
Organic extracts Extraits organiques
Organic matter Matière organique
Osmolality Osmolalité
Osmosis Osmose Osimoze/Kwinjira kw’amazi mu nyabika
Oxidative degradation
Dégradation oxydante
Kwangirika bitewe no gutwikwa na ogusijeni
Ozonation Ozonation
Ozone Ozone Ozone/Agakingirizo k’izuba
Packaging Empaquetage Gupakira/gushyira muri ambalaji
Packing Conditionnement Ikintu ikindi kintu kiba gipfunitsemo
Palatable Agréable au gout Kugira icyanga kw’ikiribwa/ikinyobwa
Parts per billion (ppb)
Parties par milliard (ppb)
Uburyo bwo kubara ubwinshi bw’ikintu runaka mu mvange n’ibindi
Parts per million (ppm) Parties par million
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Pasteurization PasteurisationKubiza/Gushyushya hagamijwe kwica udukoko na mikorobi
Pathogen Pathogène Igitera indwara/Igihumanya
Pesticide PesticideUmuti wica udukoko duto/Umuti w’ibihingwa
pH pH Igipimo cy’ubukare
pH meter pH-mètre Igipima ubusharire
Phosphate Phosphate
Phosphoric acid Acide phosphorique
Physical properties
Propriétés physiques
Imiterere/Imimerere/Imikorere igaragarira amaso
Pigment Colorant Intangabara
Plastic bottle Bouteille en plastique Icupa rya pulasitike
Plastic can Boîte de conserve en plastique
Udukopo tujyamo ibiribwa dukoze muri pulasitike
Plate heat exchangers
Echangeurs de chaleur à plaques
Ubwoko bw’ibyuma bikoreshwa mu guteka
Pollutant Polluant IcyanduzaPolychlorinated biphenyl
Diphényle polychloré
Polyethylene terephthalate bottle
Bouteille en polyéthylène téréphtalate
Ubwoko bw’amacupa
Pouch Poche/Sachet Isashi ibamo ibiribwa
Precipitation Précipitation Gukeneka
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Preservative Conservant Ibibuza ikintu kwangirika
Process control Contrôle du processus
Kugenzura uko ibintu bikorwa mu ruganda
Pulp Pulpe Igikatsi/Igice kiribwa cy’urubuto
Pure water Eau pure Amazi y’urubogobogo
Purification Purification Gukesha
Quality Qualité Ubwiza
Quality assurance Assurance de la qualité
Kwemeza ubwiza bw’ikintu ku buryo budahinduka
Quality control Contrôle de la qualité
Kugenzura ubwiza/ubuziranenge
Quality management
Gestion de la qualité
Kugenzura ubwiza/ubuziranenge
Quality parameters
Paramètres de la qualité
Ibigenderwaho mu kwiga/kugenzura ubwiza
Quality standards Standards de la qualité
Ibisabwa mu gushyira mu bikorwa ubwiza
Quinine Quinine Kinini
Raw water Eau crue Amazi atarategurwa (mu nganda)
Ready-to-drink Prêt-à-boire Cyanyobwa nta kindi kintu gikozweho
Recycling Récyclage Gihindurwamo ibindi bikoresho
Reference sample Echantillon de référence
Urwitegererezo ngenderwaho
Refractometer Réfractomètre Igikoresho gipima urugerpo rw’isukari
Refrigerator Réfrigérateur Firigo
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Remineralisation Re-minéralisation Kongera imyunyu ngugu mu kintu
Residual Résiduel Ibisigazwa
Reverse osmosis Osmose inverse
Risk assessment Evaluation des risques
Kwiga ku byatera ibibazo
Rotavirus Rotavirus Ubwoko bwa virusi
Saccharin Saccharine Ubwoko bw’isukariSafe drinking water Eau potable saine Amazi yo kunywa
yujuje ubuziranenge
Safe upper limit Limite supérieure sûre
Urugero ntarengwa rwo hejuru
Sample handling Traitement d’échantillon
Gutegura urwitegererezo
Sample record keeping
Tenue des registres sur l’échantillon
Kwandika ibijyane n’urwitegererezo
Sampling Echantillonage Gufata urwitegererezo
Sand Sable Umucanga
Sand filtration Filtration par sableKuyungurura hakoreshejwe umucanga
Sanitation Hygiène Isuku
Sanitizing Aseptisation Gusukura
Saponin Saponine
Seawater Eau de mer Amazi y’inyanja
Sedimentation Sédimentation Kwikeneka
Sensory characteristics
Caractéristiques sensorielles
Imiterere igaragara, yumvwa hakoreshwejwe zimwe mu ngingo karemano (amaso, ururimi, amazuru)
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Sensory evaluation
Evaluation sensorielle
Gusuzuma hakoreshejwe zimwe mu ngingo karemano (amaso, ururimi, amazuru)
Shefl-life Durée de conservation
Igihe ikinyobwa/ikiribwa kibitswe kimara kitarangirika
Shelf-life evaluation
Evaluation de la durée de conservation
Gusuzuma igihe ikinyobwa/ikiribwa kibitswe kimara kitarangirika
Sludge Boues Imyanda yo mu nganda
Snift Dépressurisation Gukurura n’umwuka
Soda water Eau de seltz/Eau gazeuse Amazi ya Soda
Sodium Sodium
Soft drink Boisson non alcoolisée Ikinyobwa kidasindisha
Soft water Eau douce Amazi adafite imyunyu ngugu
Sorbates Sorbates
Sorbic acid Acide sorbique
Sparkling Pétillant Kiyagirana/Kirabagirana
Sparkling water Eau gazeuse Amazi ayagirana
Specific gravity Densité IremeSpoilage microorganisms
Microorganisme de détérioration
Kwangirika bitewe na mikorobi
Sports drinks Boissons des sportifs
Ibinyobwa byagenewe abakora imyitozo ngororamubiri
Spring water Eau de source Amazi y’isoko
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Lexicon in English - Français - Kinyarwanda
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Squashes Sirops/Jus concentré
Siro/Umutobe udafunguye
Stabilizer Stabilisateur Igituma ibintu bidahinduka
Standard Norme Ngenderwaho
Sterilant Stérilisant Icyica mikorobi zose
Sterilisation Stérilisation Kwica mikorobi zose
Sucrose Sucrose Ubwoko bw’isukari
Sugar Sucre Isukari
Sulfur dioxide Anhydride sulfureux
Sulphite-reducing anaerobe
Anaérobie sulfite-réducteur
Surfactant Agent tensio-actif
Sweetener Edulcorant Icyongera uburyohe
Syrup Sirop Siro
Taint Souillure Ikizinga
Tanker Camion citerne
Ibimodoka binini byabugenewe bitwara ibintu byinshi mu ma tanki yabyo
Tartaric acid Acide tartrique
Taste Goût Incyanga
Taste panelEquipe de goûteurs/Jury de dégustation
Abantu bashinzwe gusogongera ibintu
Taste testEssai de degustation/Test gustatif
Kubonja/Gusogongera
Taster (judge) Goûteur (juge) Ubonja/Umubonji/Umusogongezi
Terpenes Terpènes
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Testing methods Méthodes d’essai Uburyo bwo kumva/kugerageza
TetraPakTetraPak/Emballage en carton à 4 faces
Total dissolved solids
Solides dissous totaux
Ibifatika byose byayengeye mu mazi
Total organic carbon
Carbone organique total
Total solids Solides totaux Ibifatika byose
Traceability Traçabilité Ikurikirana
Treated water Eau traitée Amazi yatunganijwe
Triangular taste test
Essai de dégustation triangulaire
Bumwe mu buryo bukoreshwa mu gusogongera
Turbidity Turbidité Kuzamo ibihu/Kuba ikintu kidacayutse
Turbulence Turbulence Kuzamo icubangana
Ultrafiltration Ultrafiltration Uburyo bwo kuyungurura
Ultraviolet irradiation
Irradiation ultra-violette
Gutwika ukoresheje ’imirasire y’izuba
UV light Lumière UV Urumuri rw’imirasire y’izuba
Vanilla Vanille Vanila
Vanillin Vanilline
Vitamins Vitamines VitamineVolatile organic compounds
Composés organiques volatils
Ibintu bihinduka nk’umwuka
Warehouse Entrepôt Ububiko/Aho bahunika
Waste Déchets Imyanda yo kujugunywa
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Waste management Gestion de déchets Imicungire y’imyanda
Water Eau Amazi
Water bubbles Bulles d’eau Utubumbe tw’amazi
Water cloudiness Turbidité d’eau Ugucubangana kw’amazi
Water cooler Refroidisseur d’eau Igikonjesha amazi
Water quality Qualité d’eau Ubwiza bw’amazi
Water tank Réservoirs d’eau Tanki y’amazi/Ikigega cy’amazi
Water treatment Traitement d’eau Gutunganya amazi
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REFERENCES
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Translation references:
1. Harrap’s Shorter: Dictionnaire Anglais-Français/Français-Anglais (1996)
2. https://translate.google.com/. Google translate
3. http://www.linguee.fr/. Dictionnaire anglais- français et autres langues
4. Ministère de l’Enseignement Primaire et Secondaire (1983). Lexique Spécialisé Français-Kinyarwanda. Kigali: MINEPRISEC.
5. WDA and PAFP (2013). Lexicon of Agriculture, Veterinary and Forestry
6. INADES - Formation - Rwanda. Lexique d’Agriculture, 2ème édition.
Books
1. Bamforth, C., W. (2006). Brewing new technologies. Woodhead publishing in Food Science, Technology, and Nutrition
2. Dennis E. Briggs,D.,E.; Boulton, C.,A.; Peter A. Brookes, P.,A. and Stevens, R.,(2004). Brewing Science and practice. Woodhead Publishing Limited and CRC Press
3. Bettelheim & Landesberg, ..... Laboratory Experiments for General, Organic and Biochemistry, 4th Ed. Harcourt, inc.
4. R. E. Wrolstad et al., 2005. Handbook of Food Analytical Chemistry. John Wiley & Sons
5. D. W. Gruenwedel & J. R. Whitaker, 1984. Food Analysis: Principles and Techniques, Vol. 1 and 2, Marcel Dekker: New York
6. D. D. Miller, 1998. Food Chemistry: A Laboratory Manual
299
7. AOAC International, 2001. Official Methods of Analysis, 17th Ed., AOAC International Gaithersburg, MD
8. Institute of Food Technologists, 2000. Food Chemistry Experiments. The Society for Food Science and Technology, Chicago, IL 60601
9. P.L.H. McSweeney, 2007. Cheese problems solved. Woodhead Publishing Ltd.
10. G. Smit, 2003. Dairy Processing. Woodhead Publishing Ltd.
11. P. Walstra, J.T.M. Wouters and T.J. Geurts, 2006. Dairy Science and Technology, 2nd Ed. CR Taylor and Francis Group.
12. R. Przybylski & B.E. McDonald, 1995. Development and Processing of Vegetable Oils for Human Nutrition. AOCS Press.
13. R.D. O’Brien, 2004. Fats and Oils, 2nd Ed. CRC Press.
14. A.Y. Tamine, 2006. Fermented Milks. Blackwell Science.
15. J.G. Brennan, 2006. Food Processing Handbook. Wiley – VCH.
16. P. Fellows, 2000. Food Processing Technology, 2nd Ed. Woodhead Publishing Ltd.
17. G.D. Miller, J.K. Jarvis and L.D. McBean, 2000. Handbook of Dairy Foods and Nutrition, 2nd Ed. CRC Press LLC.
18. K. Kulp & K. Lorenz, 2003. Handbook of Dough Fermentations. Marcel Dekker Inc.
19. Y.H. Hui, W.K. Nip, R.W. Rogers and O.A. Young, 2001. Meat Science and Applications. Marcel Dekker Inc.
20. D. Dufour, G. M. O’Brien, Rupert Best. (1996). Cassava flour and starch: progress in research and development. CIAT, 1996 - Cassava -
21. Morgan Andama, Julius Lejju. (2012). Traditional Processing Techniques in Detoxifying Cassava Root Tubers: Principles and Concepts. LAP LAMBERT Academic Publishing.
22. Toldr, F. (2010). Handbook of Meat Processing. Wiley-Blackwell; 1 edition
23. Ron Kill , K. Turnbull. (2001). Pasta and Semolina Technology. Wiley-Blackwell; 1 edition
24. Sinha, N., Sidhu, J., Barta, J., Wu, J., & Cano, M. P. (2012). Handbook of Fruits and Fruit Processing. John Wiley & Sons.
25. Postharvest Technology of Fruits and Vegetables: General concepts and principles. (2000). Indus Publishing.
26. Quality Control in Fruit and Vegetable Processing. (1988). Food & Agriculture Org.
27. Raghunath Subedi, 2012. Coffee processing technology : impact on coffee quality, Lambert Academic Publishing
28. Ivon Flament, 2002. Coffee flavour chemistry, John Wiley and Sons Ltd
29. Roberts,E.A.H.(1958), ‘the chemistry of tea Manufacture’J.Sci.Food Agric.9
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Printed by PROGRAPH LTDP.o. Box 1882 Kigali - Rwanda
Tel : (+250) 788303889
The Government of Rwanda has introduced English language as the main tool of communication in learning institutions at all levels. The transition from French language to English cannot be easy particularly in the use of technical terms in some sectors like Food processing. In order to contribute to this transition, the development of some tools like lexicons is important.
This lexicon contains over 8000 English technical words used in Food processing sector. Words have been translated in French and Kinyarwanda.
Dr. CIZA Antoine