The perspectives of application of vitamin D in the technologies of production of bakery products with functional purposes

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dc.contributor.authorBortnichuk, Oleg
dc.contributor.authorHavrysh, Andrey
dc.contributor.authorDotsenko, Viktor
dc.contributor.authorPovorozniuk, Vladislav
dc.date.accessioned2013-09-17T08:02:55Z
dc.date.available2013-09-17T08:02:55Z
dc.date.issued2013
dc.description.abstractLow 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.uk_UK
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/9715
dc.language.isoenuk_UK
dc.publisherThe 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.uk_UK
dc.subjectvitamin Duk_UK
dc.subjectвітамін Duk_UK
dc.subjectвитамин Duk_UK
dc.subject25(OH)Duk_UK
dc.subjectenhanced foodsuk_UK
dc.subjectзбагачені продуктиuk_UK
dc.subjectобогащенные продуктыuk_UK
dc.subjectfortificationuk_UK
dc.subjectзбагаченняuk_UK
dc.subjectобогащениеuk_UK
dc.subjectкафедра готельно-ресторанної справи
dc.titleThe perspectives of application of vitamin D in the technologies of production of bakery products with functional purposesuk_UK
dc.typeArticleuk_UK

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