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In questa pagina puoi ottenere un'analisi dettagliata di una parola o frase, prodotta utilizzando la migliore tecnologia di intelligenza artificiale fino ad oggi:

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Cosa (chi) è tendon$82237$ - definizione

INGREDIENT IN SOME ASIAN CUISINES

Beef tendon; Tendon (meal)

Achilles tendon

TENDON AT THE BACK OF THE LOWER LEG

Tendo Achillis; Tendo calcaneus; Calcaneal tendon; Achilles Tendon; Tendon Achilles; Tendo calcanei; Achilles' tendon; Tendon of Achilles; Achilles tendons; Achille's tendon; Achilles tendinopathy; Tendocalcaneus

The Achilles tendon or heel cord, also known as the calcaneal tendon, is a tendon at the back of the lower leg, and is the thickest in the human body. It serves to attach the plantaris, gastrocnemius (calf) and soleus muscles to the calcaneus (heel) bone.

https://en.wikipedia.org/wiki/Achilles_tendon

Quadriceps tendon

THE TENDON OF THE QUADRICEPS FEMORIS MUSCLE, CONTINUOUS WITH THE PATELLAR TENDON

Quadriceps femoris tendon; Quadriceps femoris tendons; Quadriceps tendons; Quad tendon

In human anatomy, the quadriceps tendon works with the quadriceps muscle to extend the leg. All four parts of the quadriceps muscle attach to the shin via the patella (knee cap), where the quadriceps tendon becomes the patellar ligament.

https://en.wikipedia.org/wiki/Quadriceps_tendon

Achilles tendon

TENDON AT THE BACK OF THE LOWER LEG

Tendo Achillis; Tendo calcaneus; Calcaneal tendon; Achilles Tendon; Tendon Achilles; Tendo calcanei; Achilles' tendon; Tendon of Achilles; Achilles tendons; Achille's tendon; Achilles tendinopathy; Tendocalcaneus

(Achilles tendons)

Your Achilles tendon or your Achilles is the tendon inside the back of your leg just above your heel.

N-COUNT

Wikipedia

Tendon as food

The tendons of certain animals (particularly beef tendon) are used as an ingredient in some Asian cuisines, including the Filipino, Chinese, Japanese, Korean, Indonesian, Thai, Laotian, Cambodian and Vietnamese traditions. Tendon is tough and fibrous, but becomes soft after a long period of cooking. In some cases it may be boiled for as long as eight hours, while in other dishes it is prepared by deep frying. It contains large amounts of collagen, and after boiling or stewing, it is sometimes described as mimicking the mouthfeel of high-fat cuts of beef despite its low fat content. One author described the taste of deep-fried tendon as being similar to chicharrón (fried pork belly).

https://en.wikipedia.org/wiki/Tendon as food