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Vertaling en analyse van woorden door kunstmatige intelligentie ChatGPT

Op deze pagina kunt u een gedetailleerde analyse krijgen van een woord of zin, geproduceerd met behulp van de beste kunstmatige intelligentietechnologie tot nu toe:

hoe het woord wordt gebruikt
gebruiksfrequentie
het wordt vaker gebruikt in mondelinge of schriftelijke toespraken
opties voor woordvertaling
Gebruiksvoorbeelden (meerdere zinnen met vertaling)
etymologie

vegetable acid - vertaling naar grieks

FOOD INGREDIENT MADE BY PROTEIN HYDROLYSIS OF PLANT PROTEIN WITH A MEAT-BOUILLON-LIKE TASTE

Hyrdrolyzed Corn Protein; Hydrolized soy protein; Hydrolized vegetable protein; Hydrolysed vegetable protein; Hydrolyzed Vegetable Protein; Hyrdrolyzed corn protein; Acid-hydrolysed vegetable protein; Acid-HVP; Hydrolyzed soy protein; Acid-hydrolyzed vegetable protein; Hydrolyzed corn gluten; Corn hydrolysate

vegetable acid

φυσικά χρώματα, φυσικά οξέα

mesotartaric acid

C4-ORGANIC ACID WITH DIFFERENT STEREOISOMERS

Tartaric Acid; D-tartaric acid; 2,3-dihydroxybutanedioic acid; Uvic acid; E334; Mesotartaric acid; C4H6O6; L-tartaric acid; Wine Diamonds; Tartaric (acid); 2,3-dihydroxysuccinic acid; Paratartaric acid; Threaric acid; (R,R)-tartrate; Tartaric crystals; Tartraric acid; Dihydroxysuccinic acid; Tart flavor; Dextro-tartaric acid; Dextro-Tartaric acid; Meso-tartaric acid; 🜿; 🝀

μεσοτρυγικό οξύ

valerianic acid

CHEMICAL COMPOUND

2-methyl-propanoic acid; Isobutyrate; Isobutyric Acid; Methylpropanoic acid; 2-methylpropionic acid; Valerianic acid; 2-methylpropanoic acid; 2-methylpropanoate

βαλεριανικό οξύ, βαλεριανό οξύ, ναρδικό οξύ

Definitie

acidity

n.

Acidness, sourness, tartness, sharpness.

Toon meer definities

Wikipedia

Hydrolyzed vegetable protein

Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients to create a bouillon (broth) taste without the vegetables, bones, simmering, or other standard elements of creating bouillon from scratch.

Regarding the production process, a distinction can be made between acid-hydrolyzed vegetable protein (aHVP), enzymatically produced HVP, and other seasonings, e.g., fermented soy sauce. Hydrolyzed vegetable protein products are particularly used to round off the taste of soups, sauces, meat products, snacks, and other dishes, as well as for the production of ready-to-cook soups and bouillons.

https://en.wikipedia.org/wiki/Hydrolyzed vegetable protein