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1 concia
concia s.f.2 ( di tabacco) curing3 ( di olive) pickling* * *1) (di pelli) tanning2) (di tabacco) curing* * *conciapl. -ce /'kont∫a, t∫e/sostantivo f.1 (di pelli) tanning2 (di tabacco) curing. -
2 salatura
salatura s.f. salting.* * *[sala'tura]sostantivo femminile (di alimenti) salting, curing* * *salatura/sala'tura/sostantivo f.(di alimenti) salting, curing. -
3 affumicamento
affumicamento s.m.1 smoking2 ( annerimento da fumo) blackening with smoke3 ( di carne, di pesce ecc.) smoking, curing; smoke-drying; ( di aringhe) curing, kippering; bloating. -
4 Olives
This is the edible fruit of the olive tree. Found in both green unripe) and black ripe) forms, each must undergo a process to remove the bitterness found in them. This curing process is done with brine solutions, salt curing, and drying. -
5 vulcanizzante
1) agg [CHIM] vulcanizing, curing2) m [CHIM] vulcanizing agent, curing agent, vulcanization agent -
6 risanamento
m redevelopmentfinance improvementrisanamento del deficit pubblico reduction in the public deficit* * *risanamento s.m.1 curing, cure; ( guarigione) recovery2 (di costumi ecc.) reformation4 (comm.) recovery, balancing: risanamento dei conti, balancing of accounts; risanamento economico, monetario, economic, monetary recovery // (econ.): risanamento di bilancio, balancing; risanamento di un'industria, reorganization of an industry.* * *[risana'mento]sostantivo maschile1) (guarigione) recovery2) (di terreno) reclaim, reclamation; (di centro cittadino) (re)developmentrisanamento dell'economia — upturn, recovery in the economy
* * *risanamento/risana'mento/sostantivo m.1 (guarigione) recovery2 (di terreno) reclaim, reclamation; (di centro cittadino) (re)development; piano di risanamento recovery plan; risanamento urbano urban renewal; risanamento dell'economia upturn, recovery in the economy. -
7 concia sf
['kontʃa] -
8 conciatura sf
[kontʃa'tura] -
9 concia
sf ['kontʃa] -
10 conciatura
sf [kontʃa'tura] -
11 bacon
A cut of pork that is salted, then cured. The result, fresh bacon (also known as green bacon), may further be air-dried, boiled or smoked. There are many variations to please the consumer: sliced thick or thin, center-cut, precooked, microwaveable, and made from beef, salmon, turkey and other proteins. It can be further flavored with different wood smokes: applewood and hickory, for example. In the U.S., more than 70% of bacon is consumed at breakfast, although bacon is also very popular on hamburgers and sandwiches. The difference among bacon, ham and salt pork is in the brining. Bacon brines have added curing ingredients, ham brines often include a large amount of sugar. Sodium polyphosphate can be added to bacon to improve sliceability and reduce spattering in the pan. -
12 caviar
These are the eggs of sturgeon that have been salted and cured. Grading for caviar is determined by the size and color of the roe and the species of the sturgeon. Beluga caviar, which is the most expensive of the three types of caviar, are dark gray in color and are the largest eggs. Ossetra caviar are light to medium brown and are smaller grains than beluga. Sevruga caviar are the smallest grains, the firmest in texture and are also gray in color. Pressed caviar is made of softer, lower quality eggs and have a stronger, fishier flavor. The term malossol is used to describe the amount of salt used in the initial curing process. The roe from other fish such as salmon, lumpfish, and whitefish are not considered caviars, regardless of their label. They should be addressed as roe. Caviar should be served as simply as possible. Traditional accompaniments, inspired by the Russians, are sour cream, blinis, and ice cold vodka. Lemon and minced onion are often served with caviar, but their flavors will only detract from the pure delicate flavor of the caviar. -
13 cure
To treat food by one of several methods for preservation purposes. Examples are smoking, pickling - in an acid base, corning - with acid and salt, and salt curing - which removes water.To preserve meats by drying and salting and/or smoking. -
14 cured bacon
Most supermarket bacon is cured, using preservatives such as sodium nitrite. In the 18th century, the British system for making bacon became widespread in Europe. For centuries, bacon was cured with saltpeter, a teaspoon for 100 pounds of meat, plus lots of salt. The salt was for flavor; saltpeter was the cure. However, in the late 20th century saltpeter was banned. with the discovery of harmful nitrates that developed in the curing process. -
15 dry cured bacon
Dry cure is an old style method that uses salt, sugar, and smoke as the preservatives, and not nitrates. As a result, and because the bacon loses water in the dry curing process, it is much more concentrated and intensely flavored—saltier, smokier, and more “bacon-y.” It also doesn’t spatter and curl as much when cooked. The wet cure used commercially often has brine added to it to make it heavier. -
16 agente vulcanizzante
[CHIM]vulcanizing agent, curing agent, vulcanization agent -
17 vulcanizzazione
f [TECN PROD, CHIM]vulcanization, curing, cure -
18 rivestimento protettivo
italian-english Idraulica dizionario > rivestimento protettivo
См. также в других словарях:
Curing — Cur ing (k?r ?ng), p. a. & vb. n. of {Cure}. [1913 Webster] {Curing house}, a building in which anything is cured; especially, in the West Indies, a building in which sugar is drained and dried. [1913 Webster] … The Collaborative International Dictionary of English
curing — curing. См. излечивание. (Источник: «Англо русский толковый словарь генетических терминов». Арефьев В.А., Лисовенко Л.А., Москва: Изд во ВНИРО, 1995 г.) … Молекулярная биология и генетика. Толковый словарь.
curing — index preservation, remedial Burton s Legal Thesaurus. William C. Burton. 2006 … Law dictionary
Curing — Cure Cure, v. t. [imp. & p. p. {Cured} (k[=u]rd); p. pr. & vb. n. {Curing}.] [OF. curer to take care, to heal, F., only, to cleanse, L. curare to take care, to heal, fr. cura. See {Cure},.] 1. To heal; to restore to health, soundness, or sanity;… … The Collaborative International Dictionary of English
curing — 1) preserving fish as food by smoking, salting, drying, fermenting, acid curing and various combinations of these. Often removes moisture from the fish to retard bacterial growth but is now used to give a pleasant flavour and refrigeration is… … Dictionary of ichthyology
Curing — Cu|ring [ kjʊərɪŋ; engl. curing = Heilen, Pökeln, Räuchern, Trocknen, Beizen, Vulkanisieren], das; s: fachspr. Bez. für versch. techn. Prozesse zur Verbesserung von Stoffeigenschaften … Universal-Lexikon
curing — Synonyms and related words: anhydration, blast freezing, bottling, brining, canning, corning, cure, dehydration, desiccation, dry curing, drying, embalming, evaporation, freeze drying, freezing, fuming, healing, irradiation, jerking, marination,… … Moby Thesaurus
curing — kietinimas statusas T sritis chemija apibrėžtis Oligomero ar polimero vertimas tinklinės struktūros produktu. atitikmenys: angl. cure; curing rus. отверждение … Chemijos terminų aiškinamasis žodynas
Curing (chemistry) — Curing is a term in polymer chemistry and process engineering that refers to the toughening or hardening of a polymer material by cross linking of polymer chains, brought about by chemical additives, ultraviolet radiation, electron beam or heat.… … Wikipedia
Curing salt — Prague powder #1 or pink salt contains 93.75% table salt and 6.25% sodium nitrite. Prague powder #2 contains sodium nitrate in addition to sodium nitrite. Both kinds are used in the preserving and curing of meats, and in sausage making.[1] … Wikipedia
Curing house — Curing Cur ing (k?r ?ng), p. a. & vb. n. of {Cure}. [1913 Webster] {Curing house}, a building in which anything is cured; especially, in the West Indies, a building in which sugar is drained and dried. [1913 Webster] … The Collaborative International Dictionary of English
