Modern Technology for Production of Functional Soya-Based Drinks

Authors

  • A. A. Dolinsky Institute of Engineering Thermophysics, NAS of Ukraine, Kyiv
  • N. A. Sharkova Institute of Engineering Thermophysics, NAS of Ukraine, Kyiv
  • L. U. Avdeeva Institute of Engineering Thermophysics, NAS of Ukraine, Kyiv
  • A.O. Pyankova Children's Hospital № 9, Kyiv
  • N.I. Nadtochiy Children's Hospital № 9, Kyiv

DOI:

https://doi.org/10.15407/scin2.05.078

Keywords:

technology, equipment, drinks, nanosystems, thermophysical, hydrodynamic and biochemical processes, discrete-impulse introduction of energy.

Abstract

The article is dedicated to modern tendencies of technological development of production of functional nutrition – soy-based drinks with liposomed nanosystems of lecithine as bearers of biologically active for the rise of nutritive and biological value of the product. Clinical studies, which have been carried out, have proved high efficiency of soy-based drinks.

References

Smoljar V. I. Racional'noe pitanie. Kyiv: Nauk.dumka, 1991 [in Russian].

Politika zdorovogo pitanija : federal'nyj i regional'nyj urovni. Novosibirsk: Sib. univ. Izd-vo, 2002 [in Russian].

Sharkova N. O., Prepodobnj V. M., Avdjejeva L. Ju. ta in. Novi vydy sojevyh napoi'v. Promyshlennaja teplotehnika. 2002, 24(4):134–136 [in Ukrainian].

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Published

2024-05-22

Issue

Vol. 2 No. 5 (2006): Science and Innovation

Section

Research and Engineering Innovative Projects of the National Academy of Sciences of Ukraine