Neilenko S. Technology of culinary production with radioprotective action

Thesis is devoted to the scientific justification and development of technology of smoothies with radioprotective action. Principles for smoothies with radioprotective action are developed. The influence of lecithin on the physicochemical and technological properties of smoothies is investigated; parameters of the technology process are argument scientifically. The technology of cereal-based smoothies with high nutritional value is developed. The quality and safety of developed products are investigated. The diet with radioprotective action is developed. The complex evaluation of the smoothies' quality and appreciation of their competitive availability are done. Regulatory documents are developed and approved. Smoothies are implemented in the restaurants.