Brovenko T. The technology of culinary products with cereal with usage of biologically active supplements.

The thesis is devoted to the development of cereal culinary products with preventive properties with the usage of wheat germs and spirulina - biologically active supplements. A complex analysis dealing with the problem of using grain-crops processing by-products and waterplants in culinary products development is conducted. The necessity of using wheat germs and spirulina in the production of cereal culinary products with preventive properties is substantiated. Quality models of the developed products are made on the basis of the experimental results and the medical-biological research is conducted. The main results of the research are implemented at the public catering enterprises in Kyiv, Pivdennoukrainska and Khmelnitska APS.