[Development of a production technology for bakery products of radioprotective purpose]
2000
Hryhorenko, O.M. (Kyiv State Trade and Economic Inst. (Ukraine))
In the study, which focussed on creating food products of radioprotective action through enriching them with additives of radioprotective properties, the complex analysis of the domestic and foreign literature is conducted on the problem of radioprotective nutrition and the use of bioactive additives while making culinary production. The necessity to use a calendula cryopowder, wheat germs and the algal powder elamin while producing bakery products of radioprotective purpose is substantiated and the appropriate technology is developed. The dynamics is investigated of accumulating radionuclides when consuming the bakery products. Four recepy collections are developed and approved. The results of the study are introduced at several enterprises of public catering (Khmelnytsk and Zaporizhzhya NPPs, Kyiv Bakery Complex 1)
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