Effect of starter species on the content of some volatile aromatic compounds of kashkaval “Balkan” and kashkaval “Vitosha”

Four kinds of starter cultures created in this country were used for production of kashkaval “Vitosha” and kashkaval “Balkan”. In the process of ripening and storage of the products the changes of some aroma compounds taking part in flavour formation were followed besides acidity, pH and percentage of sodium chloride. Two of the aroma compounds, i.e. diacetyl and ethanol, were of outstanding importance for the quality of kashkaval “Vitosha”, whereas in respect to kashkaval “Balkan” such a relationship was not established. Inference was drawn that the product's flavour was dependent on starter culture and kind of milk.     

Versorgung mit “sanften” Energien — eine Utopie

Living on “Soft” Energies – a Utopia. Pure utopia and a way to “dictatorship of puritanism”, so three scientists from the nuclear research plant in Juelich recently said, was what the “Greens” have claimed to be the target for the next fifty years: the conversion of our society to “soft” ernergy supply.     

Wheat Starch Pasting Measured with a “Minipaster”

A Minipaster apparatus, based on a Haake Rotary Viscometer, was developed to investigate thermal pasting of aqueous starch suspensions, and to study the effects of varying heating rate, holding time and holding temperature, and of varying starch concentration. Comparison has been made with a Brabender Visco-amylograph. Attention is drawn to the marked serial dependence of the simple pasting parameters, peak viscosity temperature, peak viscosity, breakdown viscosity and setback viscosity. Relative breakdown and setback, and various ratios of pasting parameters are not markedly superior to the simple parameters as discriminants between starches.     

Microalgae for “Healthy” Foods—Possibilities and Challenges

Abstract: Microalgae have the potential to become a novel source of bioactive molecules, especially for those who might wish to enhance the nutritional and functional quality of foods. Spirulina, one of the most popular microalgae, has been described by the World Health Organization as one of the greatest superfoods on earth serving as an example of the potential of microalgae. This review provides background on current and future uses of microalgae in the human diet, lists the most common species of microalgae used to this end, and describes some production methods used in research and industrial production and recovery. The review also discusses some of the difficulties so far encountered such as low productivities and recovery rates, as well as challenges in the production of compounds of interest. Many scientists and engineers in research centers around the globe are currently dedicated to solve these problems as the various capabilities of microalgae have caught the attention of the energy, environmental, and agricultural industries, we propose that the food industry should as well evaluate the potential of microalgae as a novel source of “health promoting” compounds.