Improving Vitamin D in the Food Supply Chain: Is the (Bio)fortification of Pork Meat a Feasible Solution?-Reference-Cited by-同舟云学术

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Improving Vitamin D in the Food Supply Chain: Is the (Bio)fortification of Pork Meat a Feasible Solution?

Published:2023-12-12 Issue: Volume: Page:
ISSN:3006-6395
Container-title:Food Science and Nutrition Cases
language:en
Short-container-title:Food Science and Nutrition Cases

Author:

Pourshahidi L. Kirsty¹,Neill Holly R.¹,Rosbotham Erika J.¹,Taylor, Emma-Jayne J.¹,Gill Chris I.R.

Affiliation:

1. Nutrition Innovation Centre for Food and Health (NICHE), School of Biomedical Sciences, Ulster University, Coleraine, Northern Ireland, UK

Publisher

CABI Publishing

Reference53 articles.

1. Vitamin D Biofortification of Pork May Offer a Food-Based Strategy to Increase Vitamin D Intakes in the UK Population

2. Impact of cooking on vitamin D3 and 25(OH)D3 content of pork products

3. The future is bright: Biofortification of common foods can improve vitamin D status

4. Improving vitamin D content in pork meat by UVB biofortification

5. Bioavailability of vitamin D biofortified pork meat: results of an acute human crossover study in healthy adults

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