Μετάφραση και ανάλυση λέξεων από την τεχνητή νοημοσύνη ChatGPT
Σε αυτήν τη σελίδα μπορείτε να λάβετε μια λεπτομερή ανάλυση μιας λέξης ή μιας φράσης, η οποία δημιουργήθηκε χρησιμοποιώντας το ChatGPT, την καλύτερη τεχνολογία τεχνητής νοημοσύνης μέχρι σήμερα:
- πώς χρησιμοποιείται η λέξη
- συχνότητα χρήσης
- χρησιμοποιείται πιο συχνά στον προφορικό ή γραπτό λόγο
- επιλογές μετάφρασης λέξεων
- παραδείγματα χρήσης (πολλές φράσεις με μετάφραση)
- ετυμολογία
low taste - translation to ολλανδικά
![[[Anchovies]] are rich in umami](https://commons.wikimedia.org/wiki/Special:FilePath/Dried anchovies.jpg?width=200 "[[Anchovies]] are rich in umami")
.svg?width=200 "Southern part of the Low Countries with bishopry towns and abbeys ca. 7th century.")
![[[Kenau Simonsdochter Hasselaer]] defending the walls during the [[Siege of Haarlem]] (1572–1573)](https://commons.wikimedia.org/wiki/Special:FilePath/Kenau_Hasselaar_op_de_wallen_van_Haarlem.gif?width=200 "[[Kenau Simonsdochter Hasselaer]] defending the walls during the [[Siege of Haarlem]] (1572–1573)")
![Sack of [[Maastricht]] by the ''Tercios de Flandes'' (Flemish Regiments) in 1579](https://commons.wikimedia.org/wiki/Special:FilePath/De stadt Maastricht, door den prins van Parma (Alexander Farnese) met storm verovert, den 29 july des jaars 1579 (Jan Luyken, 1679).jpg?width=200 "Sack of [[Maastricht]] by the ''Tercios de Flandes'' (Flemish Regiments) in 1579")
![siege in 1601]]](https://commons.wikimedia.org/wiki/Special:FilePath/Oostende.1601.JPG?width=200 "siege in 1601]]")
Ορισμός
Βικιπαίδεια
Umami ( from Japanese: 旨味 Japanese pronunciation: [ɯmami]), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats.: 35–36
People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.
Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as maldive fish, Katsuobushi, sardines, and anchovies), tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, cheeses, and soy sauce.
