Traduction de «Dégradation des aliments » (Français → Anglais) :

asphyxia by | choked on | suffocation by | food [including bone or seed] | aspiration and inhalation of food [any] (into respiratory tract) NOS compression of trachea | interruption of respiration | obstruction of respiration | by food in oesophagus | obstruction of pharynx by food (bolus)

biological degradation [ biodegradation | biological breakdown | biological decomposition | biological decay | biological deterioration | degradation ]

vignetted halftone | vignette halftone | vignetted

fail soft | graceful degradation

permissive waste

Defects in glycoprotein degradation

Definition: Considerable cultural variations occur in the presentation of this disorder, and two main types occur, with substantial overlap. In one type, the main feature is a complaint of increased fatigue after mental effort, often associated with some decrease in occupational performance or coping efficiency in daily tasks. The mental fatiguability is typically described as an unpleasant intrusion of distracting associations or recollections, difficulty in concentrating, and generally inefficient thinking. In the other type, the emphasis is on feelings of bodily or physical weakness and exhaustion after only minimal effort, accompanied by a feeling of muscular aches and pains and inability to relax. In both types a variety of other unple ...[+++]asant physical feelings is common, such as dizziness, tension headaches, and feelings of general instability. Worry about decreasing mental and bodily well-being, irritability, anhedonia, and varying minor degrees of both depression and anxiety are all common. Sleep is often disturbed in its initial and middle phases but hypersomnia may also be prominent. | Fatigue syndrome

smooth shading | smooth gradation

‘residues of pharmacologically active substances’ means all pharmacologically active substances, expressed in mg/kg or μg/kg on a fresh weight basis, whether active substances, excipients or degradation products, and their metabolites which remain in food obtained from animals.

Perishable food is defined as being subject to decay or destruction, usually food that has been, for example, minimally processed or not otherwise preserved and which relies on refrigerated storage in order to reduce the rate of decay and loss of quality (Codex Alimentarius).

Without change, the global food system will continue to degrade the environment and compromise the world's capacity to produce food in the future.

The main exposure to humans via the environment may be through food, in which the phenylmercury compounds degradation products, including methylmercury, may be found.