No MSG or umami food
Speaking of the dish "fresh", many people think that it is the "credit" of condiments. In fact, some foods have their own flavor and are well-deserved "natural monosodium glutamate."
1. Foods rich in glutamate. There are kelp, potatoes, beans, glutinous rice and so on. For example, potatoes contain more glutamate, and using it to stew beef is much more “fresh†than other vegetables. According to data, at the beginning of the 20th century, the Japanese separated sodium glutamate from kelp soup and found that it produced a taste similar to what is commonly referred to as "fresh", so he invented monosodium glutamate; in our country, it was fermented by soybeans. , Invented soy sauce and soybean meal rich in glutamate with refreshing effect.
2, inosinate-rich foods. It is commonly found in beef, chicken, pork and fish, which is why cooking fresh fish is delicious. A large number of studies have confirmed that inosinate is a food-enhancing agent and is known as "strong monosodium glutamate." It can also be seen from ancient man-made characters that the word "fresh" comes from a fish and a sheep.
3, guanylate-rich foods. Mushrooms in the flavor of more substances, especially mushrooms. However, if you use cooking or drying to convert other substances in shiitake mushrooms into guanylic acid salts, shiitake mushrooms will only taste delicious. Therefore, dried mushrooms in the market smell more fragrant than fresh mushrooms. Similar foods include dried fish and shrimp.
The above three components act synergistically, resulting in an "umami taste" that is much greater than the "umami" produced when used alone. It is advisable to combine “strong and strong†when cooking daily. This can satisfy nutritional needs and taste “freshâ€.
Polyhydroxyalkanoates (PHAs) comprise a group of natural biodegradable polyesters that are synthesized by microorganisms. However, several disadvantages limit their competition with traditional synthetic plastics or their application as ideal biomaterials. These disadvantages include their poor mechanical properties, high production cost, limited functionalities, incompatibility with conventional thermal processing techniques and susceptibility to thermal degradation. To circumvent these drawbacks, PHAs need to be modified to ensure improved performance in specific applications. In this review, well-established modification methods of PHAs are summarized and discussed. The improved properties of PHA that blends with natural raw materials or other biodegradable polymers, including starch, cellulose derivatives, lignin, poly(lactic acid), polycaprolactone and different PHA-type blends, are summarized. The functionalization of PHAs by chemical modification is described with respect to two important synthesis approaches: block copolymerization and graft copolymerization. The expanded utilization of the modified PHAs as engineering materials and the biomedical significance in different areas are also addressed.
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