Translator Profile: Paula Santana (paulasantana)

Native language:

Portuguese

$0.08 to $0.11/ word^*

$26 to $35/ hour^*

I have a degree in Languages (English/Portuguese) awarded in 2006 by the Federal University of Sergipe (UFS). I have taught English since 2006 and I eventually work with translations but I want to do it more often. I love working with languages.

^*The listed rates are a general range for this translator. Every project is different and many factors affect translation rates including the complexity of your source text, file format, deadline, etc. Please contact this translator with the details of your translation job for a more specific rate quote. Rates on TM-Town are always listed as USD for consistency. A translator may have a different preferred currency.

5
Translation Units

0
Term Concepts

KudoZ Summary

4
Pro-Points

0
Questions

5
Answers

Top Fields of Expertise

food

food industry

science

My Work

Sample Translation Food

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Source (English)	Target (Portuguese)
Of course, it doesn't mean we should save ourselves from the flavor enhancing powers of marinades.	Claro, não significa que deveríamos nos privar dos poderes de um sabor melhorado dos marinados.
Basically what it does is soften the texture of the meat or vegetables you are marinating and usually adds infused flavors into the food.	O que ele faz basicamente é suavizar a textura da carne ou vegetais que você está marinando e geralmente acrescenta sabores infundidos na comida.
In this case, sos means: 'Seasoning Oil-Something' that is oil/fat or spice such as salt and pepper.	Neste caso, TAO significa 'Tempero de algum (tipo de) óleo', ou seja, óleo/gordura ou especiaria como sal e pimenta.
The thing about marinades, unlike brines, is that typically the flavor is concentrated on the surface of the food source.	Um ponto sobre marinados é que, ao contrário de salmouras, o sabor tipicamente fica concentrado na superfície da comida.
It works on the principles of how acids denature or breakdown proteins, resulting in a more tender texture.	Trabalha no princípio de como os ácidos desnaturam ou quebram as proteínas, resultando em uma textura mais macia.

My Experience

Experience

4 yrs.

Education

2006 BA at Sergipe Federal University

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Hi, my name is
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