Peresichnyj M. Scientific ground and work-out of public catering radioprotective foods technologies

The odjects of investigations were chemical nuitoitions substances: ferrocine, sodium algenate, wheat gems, pectine, apple powder, flower pollen, eatable mushroom-vechenka, criopowder of calendulas, elamin, wheat buds grain products ECO, nuitritio ncompositions on the basis of these substances "Bioeliminator-1", bakery products produced with the addition of criopowder of calendulas, elamine, wheat gems, products blaced on the addition of puffed grain.The aim of the investigation was elaboration of asroducts have a well - balanced chemical composition meeting the requivements of nutriciology.During the experimental investigation modern methods and techniques were used: photocoloumetry, gas and liquid chromotography alveography, nucleo-absorbtion spec а scientific concept of the woor lies in the creation of technological aspects of the improvement of the assortment of the culinary curative prophylactic products through the usage of nutritions substances possessing radioprotective proporties.The MinistThe normative documentation was worked out and adopted.More than 300 dishes and culinary products possessing radio-protective proporties were created, introduction of them was ex in production condition).Filled of applicationi the food industry and u7452