Sep 20, 2013 09:02
11 yrs ago
English term
micro, flavour and yield
English to German
Science
Agriculture
"The onion is of a unique variety, grown and dried in the US under strict control for micro, flavour , and yield."
This is part of a product description in a request for tariff suspension. I am wondering what "micro" means in this context.
This is part of a product description in a request for tariff suspension. I am wondering what "micro" means in this context.
References
| Could it be these? MicroGreen Onion i... |
Wendy Streitparth
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| Die Merkmale "texture, flavour and yield... |
GerritH (X)
|
Reference comments
49 mins
Wendy Streitparth
Germany
Germany
Native in English
Works in field
Germany
45 years experience
Native in: English (Variant: British)
Works in: German to English, French to English, Spanish to English, and 2 more.
Related KudoZ points
:
26
Reference:
Could it be these?
MicroGreen Onion is a blend of tiny onion leaves that offer a bold onion flavor.
MicroGreen Onion is a blend of tiny onion leaves that offer a bold onion flavor.
Note from asker:
| Thanks for the reference, Wendy. I think this is not was is meant, though, since the onions described are later dehydrated and ground and their colour is described as cream/beige/light brown which makes it unlikely that this powder is made from onion leaves. |
5 hrs
Reference:
Die Merkmale "texture, flavour and yield" zu nennen, wären in diesem Fall einleuchtend. Einen Hinweis liefert der Link:
Effect of texture and microstructure on flavour retention and release
www.sciencedirect.com/.../pii/S0958694603001080 -
von KB de Roos - 2003 - Zitiert durch: 92 - Ähnliche Artikel
A review is given of the effects of texture and (micro)structure on the retention of aroma compounds during processing and storage and on the aroma release ...
Effect of texture and microstructure on flavour retention and release
www.sciencedirect.com/.../pii/S0958694603001080 -
von KB de Roos - 2003 - Zitiert durch: 92 - Ähnliche Artikel
A review is given of the effects of texture and (micro)structure on the retention of aroma compounds during processing and storage and on the aroma release ...
Discussion
http://othes.univie.ac.at/17459/1/2011-09-27_0300038.pdf