Tradução e análise de palavras por inteligência artificial
Nesta página você pode obter uma análise detalhada de uma palavra ou frase, produzida usando a melhor tecnologia de inteligência artificial até o momento:
- como a palavra é usada
- frequência de uso
- é usado com mais frequência na fala oral ou escrita
- opções de tradução de palavras
- exemplos de uso (várias frases com tradução)
- etimologia
low taste - tradução para italiano
![[[Anchovies]] are rich in umami](https://commons.wikimedia.org/wiki/Special:FilePath/Dried anchovies.jpg?width=200 "[[Anchovies]] are rich in umami")
![Rotary [[clothesline]]](https://commons.wikimedia.org/wiki/Special:FilePath/Clothes line.JPG?width=200 "Rotary [[clothesline]]")
![invented 1.7-2 million years ago]], being used for cooking in 2015](https://commons.wikimedia.org/wiki/Special:FilePath/Viking festival in Trelleborg 1.JPG?width=200 "invented 1.7-2 million years ago]], being used for cooking in 2015")
![[[Cargo bike]] as a way of low-tech transportation](https://commons.wikimedia.org/wiki/Special:FilePath/White cargo.jpg?width=200 "[[Cargo bike]] as a way of low-tech transportation")
Definição
Wikipédia
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.
