favorisé la production – English Translation – Keybot Dictionary

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  2 Hits www.wto.int  
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Les dispositions fiscales spéciales appliquées aux zones franches et aux entreprises produisant sous douane semblent avoir particulièrement favorisé la production de diverses marchandises non traditionnelles, mais il n'existe à cet égard aucune estimation précise.
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Guatemala's special fiscal arrangements for free trade zones and maquila enterprises appear to have favoured particularly the production of various non-traditional goods, although no precise estimates exist. These goods comprise agricultural products such as cut flowers and specialty vegetables, fishery products such as shrimps, and manufactures, in particular textiles and apparel. As foreign trade under these special arrangements is not recorded, actual exports in these sectors as well as imports of necessary inputs may be underestimated in official trade statistics.
  www.sciencetech.technomuses.ca  
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Au XXe siècle, le harnachement des rivières a favorisé la production de l’hydro-électricité et, par conséquent, le développement de nouveaux secteurs industriels tels que l’électro-chimie et l’électro-métallurgie.
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As an example, hydraulic energy sources such as rivers, waterfalls and lakes represent a fundamental characteristic of Canada's physiographic and geographic landscape. These natural reservoirs were formed by successive periods of glaciation and marine transgression during the Quaternary period. Since the eighteenth century, these energy sources allowed the acceleration of the industrial process by providing ready sites for the establishment of grist mills, ironworks, foundries, textile mills, or pulp and paper mills. In the twentieth century, the harnessing of rivers has led to the production of hydro-electricity and, as a result, the development of new industrial sectors such as electrochemistry and electrometallurgy.
  www.terrachem.de  
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En 2015, la forte production laitière dans le monde et la faible demande ont conduit à une offre excédentaire relative au lait. Les prix du lait comparativement élevés dans les années passées, ont favorisé la production.
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In 2015, high global milk production and simultaneously restrained demand led to a milk surplus. The comparatively high milk prices over the previous years stimulated production, whereas growth in the global trade of milk products was interrupted due to weak demand in China and the Russian trade embargo. These developments shaped sales growth in the 2015 financial year. In the year under review, sales fell by 9.4% to €1,440.3 million (previous year €1,589.6 million). Exports made the largest contribution to sales. Though business was affected by the fall in crude oil prices and the political crises in a number of sales markets, overall it was possible to maintain the volume compared to the previous year while prices fell slightly. Sales to third countries even increased by over 7%.
  2 Hits parl.gc.ca  
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Deuxièmement, une des grandes questions que nous devrons aborder dans notre rapport, c’est que la politique a de toute évidence fonctionné, et cela nous encourage tous de constater à quel point elle a favorisé la production, la distribution et la visibilité des films réalisés en français.
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Secondly, one of the big issues we will have to deal with in our report is that the policy has evidently worked, and we're all very encouraged to see the extent to which it has worked so well for the production, distribution, and profile of films made in French. It has not worked at all for English film—not at all. We cannot attribute the slight little bump to the film policy or to public funding; that can be accounted for by one good movie. I believe it's incumbent on Telefilm to address how it will deal with that situation. What does Telefilm, with all of its experience, have to recommend, either to this committee or to the government? We clearly do not have success in the English-language market. We can celebrate the success—and we do—in the French-language market, but now we have a really serious problem to address on the other side of the market.
  www.agr.ca  
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Nous avons étudié la production d’acide durant la fermentation, la croissance microbienne, les propriétés physiques (pH, synérèse et couleur), les propriétés rhéologiques (mesures en oscillations dynamiques avec balayage en température à 4-50 °C), durant une période de conservation au réfrigérateur de 28 jours, et nous avons évalué les propriétés sensorielles (flaveur, sensation en bouche, acceptabilité globale et couleur) après la production. L’enrichissement du lait par l’ajout de 1-3 % de farine de lentilles a favorisé la production d’acide durant la fermentation, mais les effectifs (UFC) de S. thermophilus et L. delbrueckii subsp.
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In this study, skim milk (9.5% w/v solid content) was supplemented with 1-3% (w/v) lentil flour or skim milk powder, inoculated with a yogurt culture, fermented and stored at 4 °C. Acid production during the fermentation, microbial growth, physical properties (pH, syneresis, and color), rheological properties (dynamic oscillation temperature sweep test at 4-50 °C), during 28 days of refrigerated storage and also sensory properties (flavor, mouth feel, overall acceptance and color) after production, were studied. Milk supplementation with 1-3% lentil flour enhanced acid production during fermentation, but the microbial population (CFU) of both S. thermophilus and L. delbrueckii subsp. bulgaricus were in the same range in all lentil flour and skim milk powder supplemented yogurts. The average pH of samples decreased from 4.5 to 4.1 after 28 days storage. Syneresis in 1-2% lentil flour supplemented yogurts was significantly higher than all other samples; however, greater lentil supplementation (3%) resulted in the lowest syneresis during the 28 days storage. With respect to color, “a” and “L” values did not significantly differ in all samples and remained constant after 28 days whereas “b” value increased as a result of lentil supplementation. Yogurt with 3% lentil flour showed higher storage (G') and loss (G˝) moduli in comparison with samples supplemented with 1-3% skim milk powder and the non-supplemented control yogurt. Storage modulus (G') was higher than loss modulus (G˝) in all samples and at all temperatures between 4 and 50 °C and they showed a hysteresis loop over this temperature range when the samples were heated and cooled. 1-2% lentil flour supplemented yogurt showed comparable sensory properties in comparison with 1-2% skim milk powder supplemented yogurt and the control sample.
  www.listeriosis-listeriose.investigation-enquete.gc.ca  
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Nous avons étudié la production d’acide durant la fermentation, la croissance microbienne, les propriétés physiques (pH, synérèse et couleur), les propriétés rhéologiques (mesures en oscillations dynamiques avec balayage en température à 4-50 °C), durant une période de conservation au réfrigérateur de 28 jours, et nous avons évalué les propriétés sensorielles (flaveur, sensation en bouche, acceptabilité globale et couleur) après la production. L’enrichissement du lait par l’ajout de 1-3 % de farine de lentilles a favorisé la production d’acide durant la fermentation, mais les effectifs (UFC) de S. thermophilus et L. delbrueckii subsp.
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In this study, skim milk (9.5% w/v solid content) was supplemented with 1-3% (w/v) lentil flour or skim milk powder, inoculated with a yogurt culture, fermented and stored at 4 °C. Acid production during the fermentation, microbial growth, physical properties (pH, syneresis, and color), rheological properties (dynamic oscillation temperature sweep test at 4-50 °C), during 28 days of refrigerated storage and also sensory properties (flavor, mouth feel, overall acceptance and color) after production, were studied. Milk supplementation with 1-3% lentil flour enhanced acid production during fermentation, but the microbial population (CFU) of both S. thermophilus and L. delbrueckii subsp. bulgaricus were in the same range in all lentil flour and skim milk powder supplemented yogurts. The average pH of samples decreased from 4.5 to 4.1 after 28 days storage. Syneresis in 1-2% lentil flour supplemented yogurts was significantly higher than all other samples; however, greater lentil supplementation (3%) resulted in the lowest syneresis during the 28 days storage. With respect to color, “a” and “L” values did not significantly differ in all samples and remained constant after 28 days whereas “b” value increased as a result of lentil supplementation. Yogurt with 3% lentil flour showed higher storage (G') and loss (G˝) moduli in comparison with samples supplemented with 1-3% skim milk powder and the non-supplemented control yogurt. Storage modulus (G') was higher than loss modulus (G˝) in all samples and at all temperatures between 4 and 50 °C and they showed a hysteresis loop over this temperature range when the samples were heated and cooled. 1-2% lentil flour supplemented yogurt showed comparable sensory properties in comparison with 1-2% skim milk powder supplemented yogurt and the control sample.
  www5.agr.gc.ca  
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Nous avons étudié la production d’acide durant la fermentation, la croissance microbienne, les propriétés physiques (pH, synérèse et couleur), les propriétés rhéologiques (mesures en oscillations dynamiques avec balayage en température à 4-50 °C), durant une période de conservation au réfrigérateur de 28 jours, et nous avons évalué les propriétés sensorielles (flaveur, sensation en bouche, acceptabilité globale et couleur) après la production. L’enrichissement du lait par l’ajout de 1-3 % de farine de lentilles a favorisé la production d’acide durant la fermentation, mais les effectifs (UFC) de S. thermophilus et L. delbrueckii subsp.
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In this study, skim milk (9.5% w/v solid content) was supplemented with 1-3% (w/v) lentil flour or skim milk powder, inoculated with a yogurt culture, fermented and stored at 4 °C. Acid production during the fermentation, microbial growth, physical properties (pH, syneresis, and color), rheological properties (dynamic oscillation temperature sweep test at 4-50 °C), during 28 days of refrigerated storage and also sensory properties (flavor, mouth feel, overall acceptance and color) after production, were studied. Milk supplementation with 1-3% lentil flour enhanced acid production during fermentation, but the microbial population (CFU) of both S. thermophilus and L. delbrueckii subsp. bulgaricus were in the same range in all lentil flour and skim milk powder supplemented yogurts. The average pH of samples decreased from 4.5 to 4.1 after 28 days storage. Syneresis in 1-2% lentil flour supplemented yogurts was significantly higher than all other samples; however, greater lentil supplementation (3%) resulted in the lowest syneresis during the 28 days storage. With respect to color, “a” and “L” values did not significantly differ in all samples and remained constant after 28 days whereas “b” value increased as a result of lentil supplementation. Yogurt with 3% lentil flour showed higher storage (G') and loss (G˝) moduli in comparison with samples supplemented with 1-3% skim milk powder and the non-supplemented control yogurt. Storage modulus (G') was higher than loss modulus (G˝) in all samples and at all temperatures between 4 and 50 °C and they showed a hysteresis loop over this temperature range when the samples were heated and cooled. 1-2% lentil flour supplemented yogurt showed comparable sensory properties in comparison with 1-2% skim milk powder supplemented yogurt and the control sample.
  www.en-vie-fashion.com  
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Les conditions météo exceptionnelles de 2014 ont favorisé la production de fruits et légumes d’été. Les volumes sont 30% supérieurs à ceux des années précédentes avec des risques d’effondrement des cours.
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The exceptional weather conditions that we have had this year have been very good for growing fruit and vegetables. Volumes are 30% higher than in previous years and there is a risk of prices completely collapsing. In order to support production of French fruit and vegetables and encourage the general public to consume them, Carrefour, in partnership with a number of producers’ associations (the PDO Peaches/Nectarines of France, the PDO Tomatoes and Cucumbers of France and the Joint Melon Trade Association), has decided to run campaigns in its stores throughout France starting this weekend (Friday 4 and Saturday 5 July), and continuing throughout the summer.