Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/9715
Title: The perspectives of application of vitamin D in the technologies of production of bakery products with functional purposes
Authors: Bortnichuk, Oleg
Havrysh, Andrey
Dotsenko, Viktor
Povorozniuk, Vladislav
Keywords: vitamin D
вітамін D
витамин D
25(OH)D
enhanced foods
збагачені продукти
обогащенные продукты
fortification
збагачення
обогащение
кафедра готельно-ресторанної справи
Issue Date: 2013
Publisher: The perspectives of application of vitamin d in the technologies of production of bakery products with functional purposes / O. Bortnichuk, A. Gavrish, V. Dotsenko, V. Povorozniuk // Nauka i Studia. – 2013. – №18 (86). – P. 50-58.
Abstract: Low vitamin D intake and status have been reported worldwide and many studies have suggested that this low status may be involved in the development of several chronic diseases. There are a limited number of natural dietary sources of vitamin D leading to a real need for alternatives to improve dietary intake. Enhancement of foods with vitamin D is a possible mode for ensuring increased consumption and thus improved vitamin D status. The present review examines studies investigating effects of vitamin D enhanced foods in humans and the feasibility of the approach is discussed.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/9715
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