Tomato soup

As the lipoproteins are depleted of triacylglycerol, the particles become smaller. Some of the surface molecules (apoproteins, phospholipids) are transferred to HDL. In the rat, remnants that result from chylomicron catabolism are removed by the liver. The uptake of remnant VLDL also occurs, but much of the triacylglycerol is further degraded by lipoprotein lipase to give the intermediate-density lipoprotein (IDL). This particle is converted into LDL via the action of lipoprotein lipase and enriched in cholesteryl ester via transfer from HDL by the cholesteryl ester transfer protein. The half-life for clearance of chylomicrons from plasma of humans is 4-5 min. Patients with the inherited disease, lipoprotein lipase deficiency, clear chylomicrons from the plasma very slowly. When on a normal diet, the blood from these patients looks like tomato soup. A very-low-fat diet greatly relieves this problem. 

Tomato soup Spaghetti meatballs Stuffed pepers w/rice beef (HM) Sugar cookies Fish sticks (F)... 

Solar granules are like bubbles on the top of boiling tomato soup. Heat is supplied from below and carried upward through the process of convection. The cool liquid on top of the soup sinks. 

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]. 

Tomato soup, canned, condensed, prepared with water 156 26 22 4 0.002 0.005 0 0.017 0... 

Microbial polysaccharides from Xanthomonas campestris, notably xanthan gum for use in food industry, have been studied. Other polysaccharides like dextrans, pullulans, scleroglucan were isolated from several microbial sources. Incorporation of xanthan gum in traditional Indian fermented foods like Idli and Dosa has been investigated in elaborate details. Other products with supplementation of xanthan gum which have been investigated include orange and lemon squash, commercial tomato soup, yogurt preparations with or without CMC. Immunological methods for detection of xanthan gum in... 

Bakery mix Cereal baby food Sauce base Tomato soup base ... 

Figure 6.8a The near-infrared spectrum of dehydrated tomato soup...

How much time bicycling at 5 mi/h is needed to consume the 100 Cal available from a serving of tomato soup Note Energy expended bicycling at 5 mi/h is 5 Cal/min.)... 

Near-infrared (NIR) spectroscopy is widely used in the food industry as a fast routine analytical method for the quantitative measurement of water, proteins, fats and carbohydrates [13]. Although the near-infrared bands are less useful for qualitative analysis of foods because of their broad overlapped appearance, these bands are suitable for quantitative analysis when using chemometric techniques. Figure 8.12 illustrates the appearance of the major food components in the near-infrared, showing the spectrum of a sample of dehydrated tomato soup. 

Figure 8.12 Near-infrared spectrum of dehydrated tomato soup. From Davies, A. M. C. and Grant, A., Near Infrared Spectroscopy for the Analysis of Specific Molecules in Food , in Analytical Applications of Spectroscopy, Greaser, C. M. and Davies, A. M. C. (Eds), pp. 46-51 (1998). Reproduced by permission of The Royal Society of Chemistry.

Viscoelastics No unique Saliva, nearly aU-biological fluids, concentrated tomato soup, bread dough, many polymeric solutions... 

My partner] likes tomato soup. But it actually stains the plastic. It stains it. .. If it s going that way then it must be going the other way mustn t it, and it kind of bothers you a bit. It bothers me. 

Gazpacho (Spain)— This soup, which originated in Spain, and is popular in Mexico and the southwestern United States, is a highly-seasoned tomato soup with added vegetables, which is served chilled. It may also be jellied. 

Gazpacho soup—This chilled tomato soup, which... 

So much money is spent on promoting technologically created foods that, if we do not look out, there is a real danger that the natural flavour is forgotten and disliked when encountered. That adulterated but gastronomically familiar concoction which is a leading brand of Tomato Soup is a typical case in point, bearing as it does little relationship to any real soup that you can make from tomatoes at home, yet it sets the standard for millions of consumers. 

To make tomato soup, you add one can of water to the condensed soup. Why is this a dilution ... 

Adding water (solvent) to the soup increases the volume and dilutes the tomato soup concentration. 

A similar procedure was used with 2.00 g (22.0 mmol) of 3-chloro-2-methylpropene and 2.04 g (6.25 mmol) of K2PdCl4. The mixture was stirred for 48 h. At this point, a tomato soup red solid was present. The red solid was slowly extracted with chloroform giving a yellow solution. After evaporation of the solvent, 0.69 g (56%) of a slightly gummy yellow solid was obtained that was recrystallized from benzene dec. 164 °C. 

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