Relevant bibliographies by topics / Soups

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
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Academic literature on the topic 'Soups'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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Journal articles on the topic "Soups"

1

Noordraven, Laura E. C., Hyun-Jung Kim, Hans Hoogland, Tara Grauwet, and Ann M. Van Loey. "Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application." Foods 10, no. 11 (October 29, 2021): 2622. http://dx.doi.org/10.3390/foods10112622.

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Chickpea flours are an interesting multifunctional ingredient for different food products. This study investigated the potential of differently processed chickpea flours as alternative thickening agents in an instant soup recipe, replacing potato starch. Dry instant soup powders were compared on bulk density and powder flowability, whereas prepared liquid instant soups were studied in terms of rheological behaviour (as influenced by microstructure) and volatile composition. The chickpea-flour-containing soup powders possessed similar powder flowability to a reference powder but were easier to mix and will potentially result in reduced blockages during filling. For prepared liquid instant soups, similar viscosities were reached compared to the potato starch reference soup. Nevertheless, the chickpea-flour-containing soups showed higher shear thinning behaviour due to the presence of larger particles and the shear induced breakdown of particle clusters. Flavour compounds from the soup mix interacted with chickpea flour constituents, changing their headspace concentrations. Additionally, chickpea flours introduced new volatile compounds to the soups, such as ketones, aldehydes, alcohols, and sulphur compounds, which can possibly alter the aroma and flavour. It was concluded that chickpea flours showed excellent potential as alternative thickening ingredient in instant soups, improving the protein, mineral and vitamin content, and the powder flowability of the soups, although the flavour of the soups might be affected by the changes in volatile profiles between the soups.
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Eneji Egbung,, Josephine, Margaret Akpana Agiang,, Magdalene Obi-Abang,, Nyakno Essien,, and Aniekeme Inyang,. "Evaluation of proximate composition and anti-nutrient content of groundnut soup delicacy prepared with processed ficus glumosa leaves." Global Journal of Pure and Applied Sciences 28, no. 1 (June 2, 2022): 1–7. http://dx.doi.org/10.4314/gjpas.v28i1.1.

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Assessment of the proximate composition and anti-nutrient composition of groundnut soup delicacy prepared with Ficus glumosa leaves was carried out in this study. Proximate and anti-nutrient composition of all the soups namely groundnut soup made without Ficus glumosa (GS), groundnut soup made with unblanched F. glumosa (GSUB), groundnut soup with blanched F. glumosa (GSBF), with blanched and dried F. glumosa (GSBD) were evaluated using standard methods of the Association of Official Analytical Chemists (AOAC) and other standard assay techniques. The results of the proximate analysis showed a high crude protein and crude fat contents (19.87 to 31.77 and 21.11 to 29.10 in percentage dry weight) respectively, in all the soup samples. GS had the highest protein content (31.77%). The crude protein in all the soups were significantly (p<0.001) higher than GS. Also, crude protein in GSBD and GSBF had significantly (p<0.001) higher value compared to GSUB. The crude fat of GSUB was significantly (p<0.05) higher than GS. The GSBD was also significantly higher (p<0.05) than GSUB. The soups had moderate carbohydrate (2.43 to 9.46%) and crude fibre content (0.23 to 5.37%). Ash content obtained was significantly (p<0.001) high in the F. glumosa containing soups and GS. Assessment of oxalate, phytate and tannin showed that cooking reduced the quantity of anti-nutrients in the soups.
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Gbadamosi, I. T., and A. O. Kalejaye. "Traditional soups in Nigeria: A review of six botanicals." Nigerian Journal of Natural Products and Medicine 23 (May 13, 2020): 22–32. http://dx.doi.org/10.4314/njnpm.v23i1.4.

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Ethnobotanical investigations by workers have revealed the use of juvenile leaves of Cissus populnea L. (ogbolo), Sesamum indicum L. (eeku),Gongronema latifolium Benth. (Madunmaro), Mangifera indica L. (Mongoro), Ipomoea batatas (L.) Lam. (Odunkun) and Ceiba pentandra (L.) Gaertn. (Araba) for preparing soups in Nigeria. In spite of this, the consumption of these traditional soups seems to be abandoned and only consumed during scarcity of commonly used vegetables such as Corchorus olitorius L. (Ewedu). Certain traditional soups are associated with particular Nigerian ethnic groups. As examples, Gongronema latifolium to Igbo people of southeast Nigeria, while Sesamum indicum to the Yorubas and Hausas, southwest and northern Nigeria respectively. For ethnomedicinal purposes Cissus populnea and Sesamum indicum soups enhance sexual performance in men as well as production and cleansing of sperm. Mangifera indica soup is used as anti-anaemic; Gongronema latifolium soup forms part of a recipe for the management of sexually transmitted infections (STIs) and Ceiba pentandra soup is used for treating diarrhoea disorder. Despite the therapeutic and nutritional benefits of the soups, their consumption is gradually waning due to erosion of traditional knowledge and deforestation of medicinal plants occasioned by increasing urbanization. This review documents the therapeutic uses and pharmacological effects of six medicinal plants used as traditional soups, with the view that an awareness of their health benefits could lead to a resurgence of their consumption in diet.
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Stangierski, Jerzy, Agata Kawecka, Ryszard Rezler, Łukasz Tomczyk, and Przemysław Siejak. "Changes in the Mechanical, Sensory, and Microbiological Properties during the Storage of Innovative Vegetable and Meat Soups for Seniors." Applied Sciences 14, no. 3 (February 5, 2024): 1317. http://dx.doi.org/10.3390/app14031317.

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This study was conducted on vegetable soup with rabbit meat and vegetable soup with rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were adapted to the needs of elderly consumers. The soups used in the experiments were industrially produced. The aim of this study was to analyse changes in the mechanical, sensory, and microbiological properties of the soups occurring during their storage (1, 7, 14, and 21 days). Strength tests were performed at temperatures of 20 °C and 55 °C. Both soups had a high protein content (4.7–6.5%), low sugar (0.3–0.5%) and salt content (0.8%), and a fibre content of 1.4%. The texture analysis showed great similarity in the mechanical characteristics of both soups. The samples were characterised by low measured values for firmness (0.72 N) and cohesiveness (−0.14 N) in both temperatures. The average shear force of the beef balls with carrots at 20 °C was 12.3 N, but after heating, it decreased to 8.8 N (p < 0.05). The rheological tests on the soups showed that they were characterised by a relatively high viscosity (15–20 Pas at 55 °C). Storage of the soups for 21 days did not significantly affect their rheological parameters (p > 0.05). The soup with beef balls and carrots was rated higher by the sensory panel. On the 21st day of storage, the permitted limit of the count of bacteria was not exceeded in either of the samples. This study shows that the soups had desirable structural, nutritional, and sensory characteristics, which are important for this group of consumers. The values of the mechanical parameters of all the samples were low, and they were even significantly more reduced when the products were heated. This may suggest that the products should not be difficult to consume for seniors.
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Jakubczyk, Ewa, and Aleksandra Jaskulska. "The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups." Applied Sciences 11, no. 2 (January 11, 2021): 654. http://dx.doi.org/10.3390/app11020654.

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The aim of this study was to investigate selected physical and biochemical properties of four vegetable freeze-dried soups. The water content, water activity, pH, color parameters, antioxidant activity (EC50), total polyphenolic content of fresh tomato, pumpkin, beetroot, and cucumber, and freeze-dried soups were measured. Sensory analysis was applied to compare sensory attributes of fresh and rehydrated soups. The sorption isotherms of freeze-dried soups were obtained with the application of the static and dynamic vapor sorption (DVS) method. The application of the freeze-drying method enabled the obtaining of dry soups with a low water content of 2–3%. The drying caused a significant change of color of all soups. The redness of soups decreased after drying for the beetroot soups from +39.64 to +21.91. The lower chroma value of 25.98 and the highest total color change ΔE*ab = 36.74 were noted for freeze-dried beetroot soup. The antioxidation activity and total polyphenolic content were reduced after drying, especially for the cucumber and tomato soups. The Peleg model was selected to describe the sorption isotherms of dried soups. The sorption isotherm of freeze-dried cucumber and beetroot soups had a sigmoidal shape of type II. The shape of the moisture sorption isotherm for freeze-dried tomato and pumpkin soups corresponded more with type III isotherms. The DVS method can be used to characterize the moisture sorption isotherms of freeze-dried products.
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Jakubczyk, Ewa, and Aleksandra Jaskulska. "The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups." Applied Sciences 11, no. 2 (January 11, 2021): 654. http://dx.doi.org/10.3390/app11020654.

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The aim of this study was to investigate selected physical and biochemical properties of four vegetable freeze-dried soups. The water content, water activity, pH, color parameters, antioxidant activity (EC50), total polyphenolic content of fresh tomato, pumpkin, beetroot, and cucumber, and freeze-dried soups were measured. Sensory analysis was applied to compare sensory attributes of fresh and rehydrated soups. The sorption isotherms of freeze-dried soups were obtained with the application of the static and dynamic vapor sorption (DVS) method. The application of the freeze-drying method enabled the obtaining of dry soups with a low water content of 2–3%. The drying caused a significant change of color of all soups. The redness of soups decreased after drying for the beetroot soups from +39.64 to +21.91. The lower chroma value of 25.98 and the highest total color change ΔE*ab = 36.74 were noted for freeze-dried beetroot soup. The antioxidation activity and total polyphenolic content were reduced after drying, especially for the cucumber and tomato soups. The Peleg model was selected to describe the sorption isotherms of dried soups. The sorption isotherm of freeze-dried cucumber and beetroot soups had a sigmoidal shape of type II. The shape of the moisture sorption isotherm for freeze-dried tomato and pumpkin soups corresponded more with type III isotherms. The DVS method can be used to characterize the moisture sorption isotherms of freeze-dried products.
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Willems, Astrid A., Danielle HA van Hout, Nicolien Zijlstra, and Elizabeth H. Zandstra. "Effects of salt labelling and repeated in-home consumption on long-term liking of reduced-salt soups." Public Health Nutrition 17, no. 5 (May 1, 2013): 1130–37. http://dx.doi.org/10.1017/s1368980013001055.

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AbstractObjectiveThe present study investigated the impact of salt labelling and repeated in-home consumption on liking of reduced-salt soups.DesignParticipants received a chicken noodle soup to be consumed twice weekly at home for 5 weeks. Three soups were included: (i) regular-salt soup as available on the market; (ii) 22 %-reduced-salt soup; and (iii) 32 %-reduced-salt soup. The soups were tasted blind or with the label: ‘same great taste, less salt and more herbs’. In total, there were six experimental groups. All groups received the same soup over the whole period. Desire and liking were measured at each time of consumption.SettingIn-home and central location test.SubjectsFrench consumers (n 646).ResultsThere was no significant difference in liking between the three soups when consumed at home, whereas the reduced-salt soups were less liked than the regular-salt soup in the central location test. Labelling did not boost liking scores, which is probably explained by the fact that all soups were similarly liked when eaten at home.ConclusionsThe surprising results of the present study in France suggest that a salt reduction of up to 32 % in a chicken noodle soup did not affect long-term liking score as assessed by consumers at home. In addition, initial liking measured at the central location was not predictive of liking after repeated in-home consumption. How far we can go in reducing salt in other products without compromising product quality, and how this impacts consumers’ choice behaviour and in turn table salt use at home, are still unanswered questions.
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Usha Devi Gupta, Seema Sonkar, Pragya Mishra Suman Devi, and H. G. Prakash. "Comparative Study of Developed Tomato Soup with Market Soup." International Journal of Current Microbiology and Applied Sciences 10, no. 11 (November 10, 2021): 188–91. http://dx.doi.org/10.20546/ijcmas.2021.1011.021.

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Streetfood has popular in Indian market and consumed as convenient to eat with reasonable price but sold open dirt areas that found unhygienic, not free from microbial contamination and having low nutritional quality. The present investigation was carried out to develop vegetable tomato soup and compare with street tomato soups and assess their sensory quality and microbial study. Microbial parameters were used to affect the shelf life of the products. The developed tomato soups were acceptable in comparison to Street tomato soups. Hence, low cost nutritious developed tomato soup can be acceptable with good storage stability.
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van Buren, Leo, Christian H. Grün, Silke Basendowski, Martin Spraul, Rachel Newson, and Ans Eilander. "Nutritional Quality of Dry Vegetable Soups." Nutrients 11, no. 6 (June 4, 2019): 1270. http://dx.doi.org/10.3390/nu11061270.

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Dry soups with vegetables are often perceived as having low nutritional quality, but there are only limited data on the nutritional value of dry soups. Therefore, we measured the nutritional composition of dry vegetable powders used in dry soups and compared the results with published data on fresh and cooked vegetables. We also analyzed the nutritional composition of dry vegetable soups and compared these with published data on home-made and other soups. Dietary fiber, minerals, vitamins, and carotenoids in dry vegetables powders and soups were analyzed. Based on these data, a nutrient density score was calculated as measure of overall nutritional quality. Nutrient density scores for fresh and cooked vegetables, as well as home-made and other soups, were calculated based on the United Stated Department of Agriculture (USDA) and “Bundeslebensmittelschlüssel” (BLS) food composition data. The nutrient density scores of dry vegetable powders did not systematically differ from cooked vegetables. Nutrient contributions to European Food and Safety Authority (EFSA) dietary reference intakes per 250 mL serving of soup ranged from 11–45% for fiber; 3–23% for iron, magnesium, and zinc; 8–22% for potassium; 11–15% for vitamin A; 2–17% for B-vitamins; and 2–15% for vitamin K. The nutrient density scores of dry vegetable soups were in the same order of those of home-made and other soups. These data indicate that dry vegetable soups, like home-made soups, can deliver a significant part of recommended daily nutrient and vegetable intake.
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Rybachenko, Maksym, Hanna Berezova, Volodymyr Polovyk, and Iryna Koretska. "Quality of Vegetable Puree Soups with Protein-containing Raw Materials." Restaurant and hotel consulting. Innovations 5, no. 2 (December 27, 2022): 303–15. http://dx.doi.org/10.31866/2616-7468.5.2.2022.270120.

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Topicality. Soups are an integral part of a person’s daily diet. Therefore, they are a required menu component of most public catering establishments. Nowadays, there are approximately 150 types of soups in the world, which are divided into more than 1000 types, each having several variations. Soups are nutritious, but, at the same time, they are light. Soups are absorbed fast, they warm well, and help to improve digestion. Compared to frying, boiling vegetables, mushrooms, meat and poultry, much more nutrients are preserved in soups. In addition, soups are usually lower in calories than full-fledged second courses. Still, at the same time, they are not inferior to them in terms of nutrients. The aim of the study is to research the quality indicators of soups with the use of beans, namely physico-chemical, organoleptic and biological. Comparison and evaluation of experimental samples (soups with the use of soy, lentil and beans) has been conducted. When writing this article, the following research methods have been used: standard methods of organoleptic profile analysis, calculation, mathematical and statistical methods. Results. Recipes of soups have been substantiated and elaborated, their organoleptic evaluation and physico-chemical quality indicators have been studied. The analysis of the chemical composition and energy value of soups has been made. The indicators of carbohydrate load and amino acid content of soups have been calculated. The exponents of soup biological value have been given. Conclusions and suggestions. This research allows to found the methods of chemical composition and organoleptic indicators improvement for pureed soups with beans use.
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Dissertations / Theses on the topic "Soups"

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Daniel, Owen. "Bosonic loop soups and their occupation fields." Thesis, University of Warwick, 2015. http://wrap.warwick.ac.uk/81891/.

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We consider a model for random loops on graphs which is inspired by the Feynman–Kac formula for the grand canonical partition function of an ideal gas. We associate to this model a corresponding occupation field, which is a positive random field detailing the total time spent by loops at each vertex. We argue that well known critical phenomena for the ideal gas can be reinterpreted in terms of random variables of this occupation field. We also argue that higher order correlations, such as the existence of off-diagonal long-range order, can only be seen in the occupation field by studying a modified space–time model of loops. We provide an isomorphism theorem for this model to a complex Gaussian field, and derive a version of Symanzik’s formula which describes the ideal gas interacting with a random background environment. Finally we consider the effect of interactions on the gas, and present a large deviations analysis of the cycle distribution of the loop model under two mean field Hamiltonians.
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Solt, George Sekine. "Taking ramen seriously food, labor, and everyday life in modern Japan /." Diss., [La Jolla] : University of California, San Diego, 2009. http://wwwlib.umi.com/cr/ucsd/fullcit?p3356135.

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Thesis (Ph. D.)--University of California, San Diego, 2009.
Title from first page of PDF file (viewed June 15, 2009). Available via ProQuest Digital Dissertations. Vita. Includes bibliographical references (p. 236-242).
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Dixon, Elizabeth Marie. "Whey Permeate, Delactosed Permeate, and Delactosed Whey as Ingredients to Lower Sodium Content of Cream Based Soups." NCSU, 2008. http://www.lib.ncsu.edu/theses/available/etd-11072008-113327/.

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The use of whey permeates as salt substitutes can help to decrease sodium and chloride intake, increase potassium, calcium and magnesium intakes and decrease hypertension risk. Five different whey permeates from 5 different manufacturers were analyzed with ICP for mineral content (Na, K, Ca, Mg, Fe, Zn). Two permeates are powder and three are liquid. Lactose and protein content were also analyzed by Lactose/D-Glucose UV kit from Roche and BCA protein assay, respectively. Chloride and phosphate were measured spectrophotometrically. Basic tastes and aromas were quantified by a trained sensory panel. Based on the highest âsalty tasteâ identified by the trained sensory panel, one liquid and one solid permeate were further investigated as sodium substitutes. The sodium content of the guideline solutions for comparing salty taste of the permeates were used to calculate the equivalent concentrations of salt and permeate for salty taste in aqueous solution. Two soup formulations were used to test the use of permeate as a salt substitute; one retorted, canned, condensed cream soup base, and one fresh cream soup base. Each formulation of soup was tested on a separate day by 75 consumer panelists who averaged between 20 and 30 years of age. Four samples were given each day 0%, 50%, 100% of the standard salt content in condensed soup, and permeate at a content calculated to be equal in salty taste to the standard salt content. The permeate soup was ranked in salty taste slightly lower than the 50% sample for the fresh soup. In the retorted soups, the permeate was ranked slightly higher than the 50% sample. However, the fresh and retorted soup formulations made from permeate actually contained 11% and 19% sodium as compared to the 100% salt recipe, respectively. The permeate soup was described as higher in salty taste than expected based on actual sodium content, but not as high as predicted from the salty taste of the permeate in aqueous solution. Potassium and magnesium levels were increased in the formulations with permeate. This research gives an optimistic view on the possibility of whey permeates and their capability of replacing sodium in cream soups and other processed foods.
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Hooge, Susan E. "Impact of potassium chloride on saltiness, bitterness, and other sensory characteristics in model soup systems." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/691.

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Guimarães, Claudia Passos. "Estimativa dos teores de fenilalanina em sopas desidratadas instantâneas: importância do nitrogênio de origem não protéica." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-13042009-215811/.

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O presente trabalho teve como objetivo estimar a concentração de Phe em 22 amostras de sopas desidratadas instantâneas, por serem úteis na diversificação do cardápio de fenilcetonúricos. Foi analisada a concentração de glutamato monossódico (GMS) por ser uma provável fonte de N não protéico (NNP) que pode resultar em concentrações protéicas superestimadas. A concentração de proteína real estimada foi realizada após precipitação da proteína com TCA 10%, seguida da análise do N pelo método de Kjeldahl, o qual foi convertido para proteína por um fator de conversão (Fc) adequado. A legislação Brasileira estabelece um Fc de 5,75 para proteínas vegetais, 6,25 para proteínas da carne e misturas de proteínas e 6,38 para proteínas lácteas. A concentração de GMS foi determinada por método enzimático com eletrodo sensível a amônia. A concentração de proteína bruta (N totalxFc) variou entre 6,05 e 21,51%, tendo sido estes valores, na maioria das vezes, similares aos declarados no rótulo, indicando que os fabricantes utilizam o N totalxFc para expressar o conteúdo protéico. A concentração protéica real estimada foi baixa, variando entre 1,28 e 16,31%. A concentração de NNP teve uma variação de 0,33 a 1,27g/100g de amostra, representando de 11,10 a 81,33% do NT presente. A concentração de GMS variou entre 1,01 e 7,86g/100g de amostra, sendo que o N proveniente deste realçador de sabor contribuiu com 2,53 a 47,71% na quantidade total de N. A diferença entre a concentração de proteína bruta e real estimada se deve à presença de NNP, na forma de GMS. Com base nos valores protéicos reais estimados, foram calculados os teores de Phe que variaram entre 51,16 e 652,24mg de Phe/100g de amostra. Assim, recomenda-se que todos os alimentos adicionados de realçadores de sabor sejam analisados quanto à concentração de proteína real para que a Phe seja corretamente estimada.
The aim of this work was to estimate the concentration of Phe in 22 samples of commercially available dehydrated soups, as they are useful to add variety to the diet for phenilketonurics. The monosodium glutamate (MSG) contents had been analyzed as it is a likely source of non protein N (NPN) that might result in overestimated protein contents. The true protein content was accomplished after protein precipitation with 10% TCA and followed by N analysis according to the Kjeldahl method, which was converted to protein by a suitable conversion factor (Fc). The Brazilian legislation establishes a Fc of 5,75 for vegetables proteins, 6,25 for meat and blended proteins and 6,38 for milk proteins. The MSG concentration was determined by an enzymatic method employing an ammonia gas-sensitive electrode. The crude protein content (total NxFc) varied from 6,05 to 21,51% and were similar, in most cases, to those stated on the label, showing that manufacturers use total NxFc to express the protein content. Nevertheless, the true protein content was low, varying from 1,28 to 16,31%. The NPN concentration varied from 0,33 to 1,27g/100g of sample, which represents from 11,10 to 81,33% of the existing total N. The MSG concentration varied from 1,01 to 7,86g/100g of sample; the N arose from this flavor enhancer gives about 2,53 to 47,71% of the total quantity of N. The difference between the crude protein and true protein contents is due to the presence of MSG-like NPN. The Phe concentrations were calculated in accordance with the true protein values and varied from 51,16 to 652,24 mg/100g of sample. Thus, we recommend the analysis of all flavor-enhancer-added foods, in order to get reliable results for Phe estimation from the protein contents.
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Mohaine, Abdelkader. "Les souks et l'organisation de l'espace régional dans le Souss (Maroc)." Phd thesis, Université François Rabelais - Tours, 1997. http://tel.archives-ouvertes.fr/tel-01063138.

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LE PHENOMENE SOUKIER EST FORT ANCIEN DANS LE SOUSS. LA PERIODE COLONIALE A TRES PEU AFFECTE LE RESEAU SOUKIER SOUSSI MAIS ELLE L'A MARQUE PAR LE DESEQUILIBRE QU'ELLE Y A INTRODUIT. LES AUTORITES DU MAROC INDEPENDANT ONT CONTINUE DANS LA MEME DIRECTION. SUR LE PLAN GEOGRAPHIQUE, LES SOUKS SOUSSIS SONT INEGALEMENT REPARTIS ET SONT GENERALEMENT DE PETITE TAILLE. LE SECTEUR DE L'ALIMENTATION PREDOMINE ET LA FONCTION D'APPROVISIONNEMENT DES SOUKS SOUSSIS DEMEURE IMPORTANTE. LE COMMERCE SOUKIER D'UNE PART ET LE COMMERCE RURAL FIXE PERMANENT ET LES CENTRES COMMERCIAUX FIXES ET ADMINISTRATIFS D'AUTRE PART SONT COMPLEMENTAIRES. CETTE ETUDE A FAIT RESSORTIR UNE OPPOSITION DE DEUX ESPACES : LES PLAINES DYNAMIQUES S'OPPOSENT AUX MONTAGNES VIVANT DANS UNE CERTAINE LANGUEUR. SUR LE PLAN ORGANISATIONNEL, LE SOUSS JOUIT D'UNE ARCHITECTURE ASSEZ COMPLETE DES SOUKS MAIS ELLE EST MAL REPARTIE. AUSSI LE RESEAU URBAIN SOUSSI EST BIEN HIERARCHISE, MAIS LES INFLUENCES URBAINES EXTERNES AU SOUSS SONT PARTOUT PRESENTES. LES AIRES D'INFLUENCE DES SOUKS ET DES CENTRES URBAINS SOUSSIS SONT CEPENDANT PARTOUT CONQUERANTES. LES HIATUS COMMERCIAUX (LES MONTAGNES ET LE DIR NOTAMMENT) SONT DE PLUS EN PLUS DESENCLAVES. DE FAIT, LE SOUSS EST UNE JUXTAPOSITION DE PLUSIEURS ZONES COMMERCIALEMENT DEPENDANTES ET DIFFEREMMENT STRUCTUREES. IL EST PAR CONSEQUENT ENCORE LOIN D'ETRE UNE REGION COMMERCIALE HOMOGENE. TOUT AU PLUS CONSTITUE T-IL UN "TERRITOIRE" EN VOIE DE FORMATION.
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Haukkala, Ari. "Depressive symptoms and hostility in relation to socioeconomic status, smoking cessation, and obesity." Helsinki : University of Helsinki, 2002. http://ethesis.helsinki.fi/julkaisut/val/sosps/vk/haukkala/.

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Boujnikh, Mohamed. "Évolution des paysages irrigués dans le Souss Oriental (Maroc)." Thesis, Nancy 2, 2008. http://www.theses.fr/2008NAN21005/document.

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Situé à l’est de Taroudant, l’ancienne capitale saâdiene, le pays des Ouled-Berrhil occupe une grande partie de la plaine amont du Souss. La majorité des paysages agraires de cet espace est encore aujourd’hui liée au fonctionnement des vieux systèmes hydrauliques. Pendant des siècles, ces systèmes sont et restent essentiels à la survie des vieux terroirs paysans. En effet, une grande partie des communautés villageoises vit principalement de céréales, cultivées surtout dans des terroirs de crue (faïd), mais également des oliviers, et de la luzerne des terroirs irrigués. Toutefois, ces dernières années ces systèmes hydrauliques sont entrés en concurrence avec d’autres, plus modernes, et fondés sur les performances hydrauliques de la motopompe. Ajouté à la multiplication des périodes sèches, ce nouveau système – le pompage - a engendré la mort des vieux systèmes traditionnels : l’entretien des galeries drainantes (khettaras) est devenu inutile devant la baisse considérable du niveau des aquifères, et les ouvrages qui servaient au captage permanent des inféroflux se sont brutalement transformés en simples ouvrages périodiques de dérivation des eaux faïd. Même les puits à dlou (irghrare) et les norias, premières manifestations de l’« individualisme » hydraulique, ont été remplacés par des motopompes. En peu de temps, la « fatalité » de la motopompe a transformé les bour et les arganeraies en grandes exploitations irriguées, et a crée de nouveaux paysages portant des cultures commerciales nouvelles. Cette dernière n’a d’ailleurs pas uniquement remodelé le paysage, elle a aussi entraîné de profonds bouleversements sociaux. Les paysans n’ayant pas les moyens de creuser un puits et de s’offrir une motopompe, ont été amenés à vendre parcelles et terrains à de grands exploitants capitalistes. Certains ont fui les douars pour les grandes villes, d’autres ont préféré rester dans la région. Ces derniers offrent généralement leurs services dans les grandes exploitations agrumicoles ou dans les nouveaux centres urbains où ils travaillent dans le bâtiment. Face à ces changements, le développement de cette partie du Souss, qui dépend totalement de ses ressources en eaux souterraines, a commencé à être troublé par la surexploitation des réserves aquifères. Situation de plus en plus inquiétante, surtout lorsque l’on prend conscience du fait que les barrages – en principe – destinés à la recharge de la nappe, sont loin de garantir un équilibre hydraulique
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Situado al este de la antigua capital saadiense, Taroudant, el país de los Ouled-Berrhil ocupa una gran parte de la llanura oriental del Souss. La mayor parte de los paisajes agrarios de este espacio están hoy todavía vinculados al funcionamiento de los antiguos sistemas hidráulicos. Desde varios siglos, estos sistemas son y siguen siendo esenciales a la superviviencia de los antiguos terruños campesinos. En efecto, al dia de hoy una gran parte de las comunidades aldeanas viver principalmente de cereales, cultivadas sobre todo en los terruños faïd, pero también de los olivos, y de la alfalfa en los terruños irrigados. No obstante, en estos últimos años, estos sistemas hidráulicos han estado en competencia con otros, más modernos, y basados en una técnica más avanzada, siendo la motobomba el mayor artefacto empleado. Añadido a la multiplicación de los periodos secos, este nuevo sistema – el bombeo – ha generado la muerte de los sistemas tradicionales : el manteninsiento de las khettaras se había vuelto inútil frente a la considerable bajada del agua freatica, y las obras que servían a la captación permanente de los inferoflujos se han transformado brutalmente en simples obras periódicas de derivación de las aguas faïd. Los irghare y las norias, primeras muestras del “individualismo” hidráulico, han sido substituido por motobombas. En poco tiempo, la “fatalidad” de la motobomba ha transformado los bures y arganares en grandes explotaciones irrigadas, y ha creado nuevos paisajes que llevan cultivos comerciales. Pues esta ultimano no solo ha reestructurado el paisaje, también ha generado hondos trastornos sociales. No teniendo los campesinos los recursos para cavar un poso y adquirir una motobomba, han sido obligados a vender parcelas y terrenos a grandes explotadores capitalistas. Algunos han huido los aduares a favor de las grandes ciudades, otros han preferido quedarse en la región. Estos ofrecen generalmente sus servicios en las explotaciones agrumicolas o en los nuevos centros urbanos, donde trabajan en la construcción. Frente a estos cambios, el desarrollo de esta parte del Souss, que depende totalmente de sus recursos en aguas subterráneas, ha empezado a ser perturbado por la sobreexpoltación de las reservas freaticas. La situación es cada vez mas inquietante, sobre todo cuando se toma conciencia de que las presas – por lo que dicen – destinadas a recargar la capa freatica, son lejos de garantizar un equilibrio hidráulico
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Heineman, Margaret Mae. "Noble souls." Thesis, The University of Iowa, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1592575.

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Sunset Iridescence is a one of a kind sculptural bookwork which reflects the essence of the wings of the Madagascar Sunset Moth. My work is very much about the physical qualities of the materials I use. The papers, inks and gilding supplies used to recreate the colors and iridescence of the moth are described. A comparison of color created by pigment and color created by the refraction of light rays is discussed. Parallels are drawn between the structure of the codex and the behavioral patterns of the moths. The local name for the Madagascar Sunset Moth is Lolonandriana – lolo for 'spirit or soul', andriana for 'noble'. I was inspired by this concept of the soul to publish a letterpress printed chapbook. Unlike Flying in an Airplane is a short memoir of one of my experiences as a flight nurse. It recalls the first moments of lifting off in a helicopter as I prepared to stabilize and transport a critically ill child.

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Williams, Floyd Thomas. "Burnished souls." [Johnson City, Tenn. : East Tennessee State University], 2004. http://etd-submit.etsu.edu/etd/theses/available/etd-1101104-142120/unrestricted/WiliamsF120604f.pdf.

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Thesis (M.F.A.)--East Tennessee State University, 2004.
Title from electronic submission form. ETSU ETD database URN: etd-1101104-142120 Includes bibliographical references. Also available via Internet at the UMI web site.
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Books on the topic "Soups"

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Pare, Jean. Soups. Edmonton: Company's Coming Pub., 2006.

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Pare, Jean. Most loved soups. Edmonton: Company's Coming Pub., 2011.

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McCrorie, Brad. Soups for all seasons. Toronto, Ontario: Doubleday Canada, 1987.

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Forster, Felicity. Soups: Create the perfect start to a meal with over 400 recipes for fabulous first courses. London: Hermes House, 2004.

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Crowley, Marilyn. The best soup cookbook. Toronto: R. Rose, 2000.

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Morin, Marie-Claude. La bible des soupes. Montréal: Modus Vivendi, 2006.

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Company, Campbell Soup. La Cuisine créative Campbell. Montréal: Éditions de l'Homme, 1986.

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Rafael, Leon, Vivian Bibliowicz, Alejandro Vera, and Tomás García Cerezo. Las mejores sopas. Delegación Azcapotzalco, México: Ediciones Larousse, 2013.

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Wright, Hannah. Soups. London: Hale, 1985.

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Susan, Dixon, and Beeton Mrs 1836-1865, eds. Soups. London: Ward Lock, 1986.

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Book chapters on the topic "Soups"

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Silverstone, Rob. "Soups." In Healthy Eating, 74–83. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-11463-4_11.

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Price, Rebecca, Anthony Vaughan, and Pamela Lander. "Soups." In The Compleat Cook or the Secrets of a Seventeenth-Century Housewife, 51–58. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003335443-5.

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de Ancos, Begoña, and Concepción Sánchez-Moreno. "Soups." In Innovative Technologies in Beverage Processing, 249–73. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118929346.ch9.

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Cracknell, H. L., and G. Nobis. "Soups." In The New Catering Repertoire, 46–109. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-20391-8_2.

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Mouritsen, Ole G. "Soups and Salads." In SUSHI Food for the eye, the body & the soul, 252–61. Boston, MA: Springer US, 2009. http://dx.doi.org/10.1007/978-1-4419-0618-2_18.

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Bourland, Charles T., and Gregory L. Vogt. "Soups and Salads." In The Astronaut's Cookbook, 54–70. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-1-4419-0624-3_4.

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Hayter, Roy. "Stocks, sauces and soups." In Food Preparation and Cooking, 135–48. London: Macmillan Education UK, 1992. http://dx.doi.org/10.1007/978-1-349-13181-5_15.

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Roberts{roJoint Chairman}, T. A., J. L. Cordier, L. Gram, R. B. Tompkin, J. I. Pitt{roJoint Chairman}, L. G. M. Gorris, and K. M. J. Swanson. "Spices, dry soups, and oriental flavorings." In Micro-Organisms in Foods 6, 360–91. Boston, MA: Springer US, 2005. http://dx.doi.org/10.1007/0-387-28801-5_7.

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Swanson, Katherine MJ. "Spice, Dry Soups and Asian Flavorings." In Microorganisms in Foods 8, 197–208. Boston, MA: Springer US, 2011. http://dx.doi.org/10.1007/978-1-4419-9374-8_14.

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Segovia, Miguel A. "Only Cauldrons Know the Secrets of Their Soups." In Velvet Barrios, 163–78. New York: Palgrave Macmillan US, 2003. http://dx.doi.org/10.1007/978-1-137-04269-9_10.

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Conference papers on the topic "Soups"

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Himmelstein, Jesse C., Etienne Ferre, and Jean-Paul Laumond. "Swept Volume approximation of polygon soups." In 2007 IEEE International Conference on Robotics and Automation. IEEE, 2007. http://dx.doi.org/10.1109/robot.2007.364227.

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Sun, Changming, Paul Flemons, Yongsheng Gao, Dadong Wang, Nicole Fisher, and John La Salle. "Automated Image Analysis on Insect Soups." In 2016 International Conference on Digital Image Computing: Techniques and Applications (DICTA). IEEE, 2016. http://dx.doi.org/10.1109/dicta.2016.7797010.

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Zorn, Maximilian, Steffen Illium, Thomy Phan, Tanja Katharina Kaiser, Claudia Linnhoff-Popien, and Thomas Gabor. "Social Neural Network Soups with Surprise Minimization." In The 2023 Conference on Artificial Life. MIT Press, 2023. http://dx.doi.org/10.1162/isal_a_00671.

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Wasfy, Omar, Sohier Basiony, and Marwan Torki. "Enhancing LiDAR Semantic Segmentation Using Model Soups." In 2023 20th ACS/IEEE International Conference on Computer Systems and Applications (AICCSA). IEEE, 2023. http://dx.doi.org/10.1109/aiccsa59173.2023.10479295.

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Smith, Benjamin, and Gianfranco Ciardo. "SOUPS: A Variable Ordering Metric for the Saturation Algorithm." In 2018 18th International Conference on Application of Concurrency to System Design (ACSD). IEEE, 2018. http://dx.doi.org/10.1109/acsd.2018.000-4.

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Kim, Su-min, and Jae-wook Jeon. "Methodology for Lithography Hotspot Detection using ResNet50V2 and Model soups." In 2024 International Conference on Electronics, Information, and Communication (ICEIC). IEEE, 2024. http://dx.doi.org/10.1109/iceic61013.2024.10457195.

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Kirse-Ozolina, Asnate, Sandra Muizniece-Brasava, Evalds Raits, and Zanda Kruma. "Effect of sterilization parameters on quality of commercially-prepared instant soups." In 18th International Scientific Conference Engineering for Rural Development. Latvia University of Life Sciences and Technologies, 2019. http://dx.doi.org/10.22616/erdev2019.18.n001.

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Mohanty, Ronak R., Umema H. Bohari, Vinayak, and Eric Ragan. "Kinesthetically Augmented Mid-Air Sketching of Multi-Planar 3D Curve-Soups." In ASME 2018 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/detc2018-86141.

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We present haptics-enabled mid-air interactions for sketching collections of three-dimensional planar curves — 3D curve-soups — as a means for 3D design conceptualization. Haptics-based mid-air interactions have been extensively studied for modeling of surfaces and solids. The same is not true for modeling curves; there is little work that explores spatiality, tangibility, and kinesthetics for curve modeling, as seen from the perspective of 3D sketching for conceptualization. We study pen-based mid air interactions for free-form curve input from the perspective of manual labor, controllability, and kinesthetic feedback. For this, we implemented a simple haptics-enabled workflow for users to draw and compose collections of planar curves on a force-enabled virtual canvas. We introduce a novel force-feedback metaphor for curve drawing, and investigate three novel rotation techniques within our workflow for both controlled and free-form sketching tasks.
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Croce, Francesco, Sylvestre-Alvise Rebuffi, Evan Shelhamer, and Sven Gowal. "Seasoning Model Soups for Robustness to Adversarial and Natural Distribution Shifts." In 2023 IEEE/CVF Conference on Computer Vision and Pattern Recognition (CVPR). IEEE, 2023. http://dx.doi.org/10.1109/cvpr52729.2023.01185.

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Zheng, Huanran, Wei Zhu, Pengfei Wang, and Xiaoling Wang. "Candidate Soups: Fusing Candidate Results Improves Translation Quality for Non-Autoregressive Translation." In Proceedings of the 2022 Conference on Empirical Methods in Natural Language Processing. Stroudsburg, PA, USA: Association for Computational Linguistics, 2022. http://dx.doi.org/10.18653/v1/2022.emnlp-main.318.

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Reports on the topic "Soups"

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Agency, Food Standards. Safety Assessment : Outcome of assessment on an application under the Novel Foods Regulation 2015/2283 as retained in UK Law for Barley Rice Protein. Food Standards Agency, August 2023. http://dx.doi.org/10.46756/sci.fsa.wnv790.

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An application was submitted to the Food Standards Agency in January 2021 from Evergrain, LLC, USA (“the applicant”) for the authorisation of Barley Rice Protein, a mixture of protein from barley at levels of 30-70% and rice at levels of 70-30%. The applicant intends to market the product within food categories including: bakery products, breakfast cereals, spreadable fats and dressings, grain products and pastas, snack foods, jam, marmalade and other fruit spreads, candy/confectionery, dairy and dairy imitates, dessert sauces and syrups, meat imitates, soups and soup mixes, savoury sauces, legume-based spreads, nut-based spreads, energy drinks, foods and beverages intended for sportspersons and meal replacements for weight control. To support the Food Standards Agency (FSA) and Food Standard Scotland (FSS) in evaluating the dossier, the Advisory Committee on Novel Foods and Processes (ACNFP) was asked to review the dossier. The Committee concluded that Barley Rice Protein is safe under the proposed conditions of use, based on the composition and the anticipated intake. The Committee considered that the proposed uses were not nutritionally disadvantageous if used alone or in combination with other plant sources of protein. However, the Committee expressed concern that it may be nutritionally disadvantageous if used as a meat or dairy protein substitute in products marketed as meal replacements for weight control. The views of the ACNFP have been taken into account in the regulatory assessment which represents the opinion of the FSA and FSS.
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Hurley, Paul K. Sustaining Souls. Fort Belvoir, VA: Defense Technical Information Center, March 2013. http://dx.doi.org/10.21236/ada589414.

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Chen, Harry, Filip Perich, Tim Finin, and Anupam Joshi. SOUPA: Standard Ontology for Ubiquitous and Pervasive Applications. Fort Belvoir, VA: Defense Technical Information Center, January 2005. http://dx.doi.org/10.21236/ada439638.

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Butler, D. M. Guide for preparing Safe Operating Procedures (SOPs). Office of Scientific and Technical Information (OSTI), May 1989. http://dx.doi.org/10.2172/6262134.

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Winter, Jenelle. Adolescents and Sex on the Soaps: A Content Analysis. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.7087.

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Douma, S. L., D. Corrigan, G. Nowlan, R. G. Franklin, E C Little, D. T. James, R H Rainbird, et al. Géopanorama du Nunavut, le monde sous vos pieds. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 2010. http://dx.doi.org/10.4095/262740.

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Sasao, Tsutomu, and Jon T. Butler. On the Minimization of SOPs for Bi-Decomposable Functions. Fort Belvoir, VA: Defense Technical Information Center, February 2001. http://dx.doi.org/10.21236/ada608073.

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Sasao, Tsutomu, and Jon T. Butler. A Fast Method to Derive Minimum SOPs for Decomposable Functions. Fort Belvoir, VA: Defense Technical Information Center, January 2004. http://dx.doi.org/10.21236/ada605403.

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Henry, Mary. Soldiers Have to Eat Soup Together for a Long Time. Fort Belvoir, VA: Defense Technical Information Center, March 2007. http://dx.doi.org/10.21236/ada467295.

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Grant, A. C. Profondeur du socle sous la marge continentale de l'Est du Canada. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 1990. http://dx.doi.org/10.4095/131457.

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