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Study on vitamin D2 stability in dried mushrooms during drying and storage

  • Published:2016-05 Issue: Volume:199 Page:203-209
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Sławińska Aneta,Fornal Emilia,Radzki Wojciech,Skrzypczak Katarzyna,Zalewska-Korona Marta,Michalak-Majewska Monika,Parfieniuk Ewa,Stachniuk Anna

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Effect of air temperature and pre-treatment on color changes and texture of dried Boletus edulis mushroom;Argyropoulos;Drying Technology,2011

2. Ultraviolet-B radiation increases serum 25-hydroxyvitamin D levels: The effect of UVB dose and skin color;Armas;Journal of American Academy of Dermatology,2007

3. Use of vitamin D in clinical practice;Cannell;Alternative Medicine Review,2008

4. Factors that influence the cutaneous synthesis and dietary sources of vitamin D;Chen;Archives of Biochemistry and Biophysics,2007

5. Chemical change during food processing;Davidek,1990
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