Impact of retort process on characteristics and bioactivities of herbal soup based on hydrolyzed collagen from seabass skin
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3310-z
Abstract: Impact of retort processing on the characteristics and bioactivity of herbal soup, based on hydrolyzed collagen from seabass fish skins, as sterilized health drink in glass bottles, was investigated. Retort processing was conducted at either… read more here.
Keywords: soup; hydrolyzed collagen; impact retort; retort processing ... See more keywords
Establishment of a hybrid drying strategy for instant cream mushroom soup based on starch retrogradation behavior.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.01.084
Abstract: Starch retrogradation during freeze drying is a contributor to an undesirable decrease in the viscosity of soup prepared from instant soup with high starch content. Monitoring starch retrogradation during drying is therefore of importance if… read more here.
Keywords: freeze drying; soup; starch retrogradation;
Plateware and slurping influence regular consumers׳ sensory discriminative and hedonic responses to a hot soup
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Gastronomy and Food Science"
DOI: 10.1016/j.ijgfs.2017.06.005
Abstract: Abstract Slurping (e.g., as when consuming a hot liquid such as soup) is a common practice in many parts of Asia. The practice is also encouraged amongst many professional wine and coffee tasters in order… read more here.
Keywords: soup; self conscious; plateware slurping; regular consumers ... See more keywords
A Soup Service for Advanced Digestive Cancer Patients with Severe Anorexia in Palliative Care.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of palliative medicine"
DOI: 10.1089/jpm.2017.0369
Abstract: BACKGROUND/AIMS The palliative care team (PCT), nutrition support team (NST), and department of nutrition in our hospital developed a special soup service for patients with terminal cancer. We evaluated the usefulness of this soup service… read more here.
Keywords: soup; advanced digestive; digestive cancer; soup service ... See more keywords
Characterization of Volatile Compounds in Grass Carp (Ctenopharyngodon idellus) Soup Cooked Using a Traditional Chinese Method by GC–MS
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.12995
Abstract: Fish has long been considered as an available source of high-quality protein in human diet. Grass carp (Ctenopharyngodon idellus) soup, produced with a traditional Chinese method, is one of the most favorite Chinese foods due… read more here.
Keywords: traditional chinese; soup; grass carp; method ... See more keywords
Assessment and health risk study of some heavy metals in instant soup and chicken stock products from Jordanian market
Sign Up to like & getrecommendations! Published in 2023 at "African Journal of Food, Agriculture, Nutrition and Development"
DOI: 10.18697/ajfand.120.23125
Abstract: As a result of different human activities in different industrial and agricultural fields, heavy metal toxicity increases day by day. Some of these metals pose a severe threat to the human body, even if these… read more here.
Keywords: health risk; food; soup; chicken stock ... See more keywords
Physicochemical, Mineral and Sensory Characteristics of Instant Citrullus lanatus mucosospermus (Egusi) Soup
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10081817
Abstract: Defatted egusi flour offers a food option high in protein and essential micronutrients. An instant processing method was adopted in a ready-to-eat instant soup using egusi grit, hydrocolloid, and defatted flour. A D-optimal quadratic mixture… read more here.
Keywords: soup; egusi grit; egusi; instant egusi ... See more keywords
The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup
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DOI: 10.3390/foods11030341
Abstract: Chinese red sour soup is a traditional fermented product famous in the southwestern part of China owing to its distinguished sour and spicy flavor. In the present study, the effect of inoculation of lactic acid… read more here.
Keywords: soup; sour soup; red sour; acid ... See more keywords
Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash
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DOI: 10.3390/foods11070896
Abstract: Sheep tail fat and prickly ash play an important role in improving the umami taste of mutton soup. In this work, the effects of prickly ash on key taste compounds in stewed sheep tail fat… read more here.
Keywords: soup; prickly ash; sheep tail; tail fat ... See more keywords
Microencapsulated and Ready-to-Eat Beetroot Soup: A Stable and Attractive Formulation Enriched in Nitrate, Betalains and Minerals
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DOI: 10.3390/foods12071497
Abstract: Beetroot is a tuber rich in antioxidant compounds, i.e., betanin and saponins, and is one of the main sources of dietary nitrate. The aim of the present study was to microencapsulate a ready-to-eat beetroot soup… read more here.
Keywords: soup; eat beetroot; beetroot soup; ready eat ... See more keywords