Fortification aspects of vitamin D in dairy products: A review study-Reference-Cited by-同舟云学术

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Fortification aspects of vitamin D in dairy products: A review study

Published:2019-07 Issue: Volume:94 Page:53-64
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Zahedirad Malihe,Asadzadeh Sepideh,Nikooyeh Bahareh,Neyestani Tirang R.,Khorshidian Nasim,Yousefi Mojtaba,Mortazavian Amir Mohammad

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference101 articles.

1. Guidelines on food fortification with micronutrients;Allen,2006

2. Clinical identification of geriatric patients with hypovitaminosis D: The ‘vitamin D status predictor for geriatrics’ study;Annweiler;Nutrients,2017

3. Comparison of different methods for fortifying Cheddar cheese with vitamin D;Banville;International Dairy Journal,2000

4. Consumption of yogurts fortified in vitamin D and calcium reduces serum parathyroid hormone and markers of bone resorption: A double-blind randomized controlled trial in institutionalized elderly women;Bonjour;Journal of Clinical Endocrinology & Metabolism,2013

5. Inhibition of markers of bone resorption by consumption of vitamin D and calcium-fortified soft plain cheese by institutionalised elderly women;Bonjour;British Journal of Nutrition,2009

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