Nutritional and biological value of juices, their effect on the human body and their importance in nut

The strategy of expanding the range of products useful for human health as a priority for the development of the food industry of Ukraine is due to the need to preserve the health of the population and improve the quality of life. Modern trends in the development of hotel and restaurant services, travel services also require a range of biologically active products with a long shelf life to develop certain diets and diets. Scientific substantiation and development of modern technologies of production of high-quality low-calorie and inexpensive products from ecologically pure domestic raw materials and their introduction is one of the main directions of development of modern branches of food science. At the same time, the search for new effective technologies for the manufacture of modern products from plant raw materials and the preservation of its natural properties remains an urgent problem. The main direction of the food industry development should be investigation on a scientific basis and the introduction into production of high quality and inexpensive food products. The way out is to use environmentally friendly raw materials grown nearby canneries, as well as to use modern technologies for its transformation. Among the foods that have protective functions, juices are of paramount importance. Although juices are not completely free of mutagens, antimutagenic activity is predominant. So far there is not enough complete information about the tread mechanisms of juices. In terms of mass production and consumption, beverages occupy a leading place in the diet. According to numerous studies in the field of nutrition physiology, the most rational form of them are soft drinks, the biochemical and microbiological composition of which largely depends on the health of the population. Therefore, the problem of creating and producing soft drinks for general health purposes has an exceptional impact on the preservation of the nation’s gene pool and the development of food and processing industries