In soup

Despite attention to hygiene and cleanliness, corrosion of base metals by meat juices and deterioration of meat and hsh owing to metal contamination is liable to occur. Stainless steel is recommended in soup and paste manufacture, and aluminium has a certain application. Mild steel is however used in the corned beef industry, for meat pre-cooking. 

Glutamic acid and its salts (especially the sodium salt) enhance the flavour of many convenience foods. Bejaars et al. (1996) described the determination of free glutamic acid in soups, meat products and Chinese food. The method involves hot water extraction of test portions followed by filtration and dilution. The extracts were treated with N,N-dimethyl-2-mercapto-ethyl-ammonium chloride and o-phtaldialdehyde to convert glutamic acid into a stable fluorescent, l-alkylthio-2-alkyhsoindole. Homocysteic acid was used as the internal standard. Separation was made on a Ci8 column, eluted with... 

Vegetables should be cooked as lightly as possible, and the cooking water (which contains minerals and vitamins) used in soups and stocks. Salads and raw vegetables are particnlarly good sources of vitamins and minerals. Seeds are more nutritious if they are ground or milled. Dried frnits are good sources of some minerals. 

Tetracyclines have the tendency to form chelates with bivalent metal ions. As a consequence of their affinity to calcium, tetracyclines tend to accumulate in the bones of treated animals. Although their chelates with calcium show considerable stability, tetracyclines can be extracted from bones containing these drugs and, therefore, may be present in soups and meals when bones from treated animals are cooked (80, 81). The extractability of chlortetracycline from bone tissue is strongly pH-dependent, being higher at low pH values. This can be easily explained by the dependence of the dissociation constant of the chelate from the pH value. 

Proteolytic enzymes have long been used to produce protein hydrolysates for use in soups, bouillon, soy sauce, tamari sauce, etc. Recent interest in producing large polypeptides of controlled size having improved solubility and functional properties for use in the food industry has led to investigation of highly specific proteolytic enzymes for that purpose (34, 35). 

Typical food products that are extruded include sugars and sweets which may be applied on bread and cakes, but also ingredients for soups (herbs) or cereals (fibers, vitamins, etc). Food powders may also be pressed into shapes such as cubes, which may be applied as concentrated bouillons, herbs and taste enhancers for use in soups. Here the ease of dosing and the stability (prevention of oxidation of the flavors) are the reason to make them into cubes. 

Krach, C. and Sontag, G. Determination of some heterocyclic aromatic amines in soup cubes by ion-pair chromatography with coulometric electrode array detection. Anal. Chim. Acta 2000, 417, 77-83. 

Iodide in urine [39] and catecholamines [40,41] are example of analytes recently detected electrochemically and studied under IPC conditions. Pulsed amperometric detection on a gold electrode was used to detect etimicin [42] and gentamicin [43] in commercial samples, thus avoiding tedious pre-column derivatization. Heterocyclic aromatic amines in soup cubes [44] were determined by a coulometric electrode array detector, and the coulometric detection of a quinone-bearing drug candidate [45] allowed the study of electrochemical properties. 

Protein produced from solvent-extracted meal has been used as a thickening agent in soups, baby foods, high-protein foods, instimtional meals, and meat products. Groundnut proteins have also been used to manufacture a soft, wool-like, cream-colored fiber, adhesive products such as plywood glue and wettable glue, and for paper coating. 

Ulva can be found on all the world s coasts. Known commonly as sea lettuce or green laver, the alga usually grows in dense colonies. Many species are used as ingredients in soups and salads, and as a substitute for nori, the popular seaweed in sushi. 

The seeds are aromatic and are sold all over West Africa as spice (Figure 3). It is a common ingredient in soups, snuffs, pomades and traditional medicines. The seeds are also used for treating constipation and migraine, and are applied to sores and swellings (2, 40). 

Pick when in tiower and use raw to make a tisane, or in soups and cooked dishes. Milder than the cultivated varieties. 

Tofu is inexpensive, nutritious, versatile, and can be served as a meat or cheese substitute. Yet, compared with meat or cheese, tofu contains fewer calories because of its higher protein/fat ratio. Tofu is also cholesterol-free, lactose-free, and lower in saturated fat. Because of its bland taste and porous texture, tofu can be prepared with virtually any other food. It is frequently served in soups or separate stir-fried dishes with meat and/or vegetables. Tofu can also be further processed into secondary products such as deep-fried tofu, savory tofu, and fermented tofu (sufu). 

Bean sprouts have been used as food in the Orient since ancient times. They are made either from soybeans or mung beans Phaseolus aureu by germinating in the dark. Soybean sprouts (Fig. 14.3) are more popular in Korea and Southern China, but less popular than mung bean sprouts than in most other parts of the world. Serving as a vegetable throughout the year, soybean sprouts are used in soups, salads, and side dishes. 

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