Meat soups

Parsley (Parsley Flakes). The dried leaves of Petroselinum hortense syn. P. crispum (Mill) (UmbeUiferae), are from a hardy biennial, native to the Mediterranean region and now cultivated commercially in the United States and southern Europe. The aroma is green and the flavor is pleasant, characteristic, and nuld. Parsley is used for the seasoning of fish, meats, soups, salads, etc. Parsley seed, the dried ripe fmit of the parsley herb, has an aroma and flavor less pronounced than the leaves. 

At midday meal, meat soup was served four times a week, and vegetable soup three times a week, the latter consisting of vegetables including potatoes and beets or carrots [Ruben], ... 

The run-down Coney Island amusement park is visited these days more for a sense of nostalgia then real thrills. Weiss s Restaurant (1146 Coney Island Ave., "8 718-421-0164), a kosher eatery along the main strip, is crowded with sunburned New Yorkers during the summer. Stop in for non-meat soups, salads and entrees. 

If /tpias, = constant, it is a Bingham plastic. This class of materials includes mineral slurries, highly concentrated suspensions of fine particles, meat soup extracts and the activated sludge in waste water purification. If the yield value is first exceeded at a particular shear rate, this is termed Herschel-Buckley viscosity behavior, an example being tomato soup concentrate [36]. 

The sterilization of meat by canning is an industry which takes in almost every type of meat. Corned beef, potted meats, canned chicken, canned roast meats, sardines in oil, and meat soups are some of the most important canned meats. 

Products and Uses Fresh sweet, cineolic flavor used for bay rum, meats, soups, and stews. For fragrances and flavoring it is an ingredient that affects the taste or smell of final product. 

Table 22.1. The ultrasound meal accommodation test (UMAX) was developed at Haukeland University Hospital on the basis of close interaction between scientific and clinical work in patients with dyspepsia. Before entering the protocol, the patients have been carefully studied with history, physical examination, blood tests, testing for H. pylori and upper endoscopy. In some cases, additional examinations are performed to rule out organic causes of their symptoms. The protocol presented here is the mainstream clinical protocol. In scientific studies, other elements are often added. A 500-ml liquid meal of commercial meat soup (Toro clear meat soup, Rieber Son A/S, Bergen, Norway) containing 1.8 g protein, 0.9 g bovine fat, and 1.1 g carbohydrate (20kcal) is ingested over a period of 4 min. The soup is preheated and then cooled to 37°C to improve imaging quality by reducing the amount of air bubbles. Psychometric evaluation is also performed...

Meal ingestion 500 ml of preheated meat soup is ingested in 4 min at a constant speed... 

Soups and chowders Cream soups using such vegetables es asparagus, beets, carrots, peas, green beans, potatoes, tomatoes, end spinach. All meat soups, soups from any odter vegetables all canned soups dehydrated soups broths bouillon. 

Meat softener, meat soup, spices GIAD No FIA Potentiometric 40 10-100 N/A N/A 21... 

The same FIA system is employed by Arruda and coworkers to determine MSG in food samples [21]. As a difference, the GIAD enzyme is obtained from pumpkin [Cucurbita maxima), and the enzymatic reactor is prepared in a completely different way. As the preparation of enzymatic reactors based on enzyme extracts is known to be a laborious procedure, the authors propose to prepare the reactor with a naturally immobilized enzyme. For this purpose, a polyethylene column is filled with 200 mg of square pieces of the outer layer of Cm. maxima. A piece of the fruit is first cut and rinsed with distilled water. Then the outer layer is cut in square pieces with 2-mm sides and 1-mm thick and washed with phosphate buffer solution. This column is incorporated into the FIA system. The obtained linear range with the optimized FIA system is 10-100 mmol L and the analytical frequency is 40 h h The method is applied to the analysis of real samples (meat softener, meat soup, and spices), and the results are compared with those obtained applying the conventional spectrophotometric method to the same samples. The implemented procedure has a comparable precision to the conventional method (deviation values lower than 5%). This enzymatic reactor can be used for 21 days (200 determinations) without significant changes. 

---