PROSPECTS FOR THE USE OF VITAMIN D IN FOOD SYSTEMS-Reference-Cited by-同舟云学术

PROSPECTS FOR THE USE OF VITAMIN D IN FOOD SYSTEMS

Published:2023-02-16 Issue: Volume: Page:
ISSN:
Container-title:Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies"
language:
Short-container-title:

Author:

Chugunova Olga¹^ORCID,Dyldin D. V.,Shkolnikova Marina¹

Affiliation:

1. Ural State University of Economics

Abstract

The features of the use of vitamin D in food systems, the choice of the most effective forms and methods of vitamin D use are considered. It is shown that the bioavailability of vitamin D2 varies depending on the products, while vitamin D3 is bioavailable from many products.

Publisher

Kemerovo State University

Reference10 articles.

1. Чугунова, О. В. Тенденции и современное состояние структуры питания населения Свердловской области / О. В. Чугунова, В. М. Тиунов, А. В. Вяткин // АПК России. 2021. Т. 28. № 4. С. 538-544., Chugunova, O. V. Trends and the current state of the nutrition structure of the population of the Sverdlovsk region / O. V. Chugunova, V. M. Tiunov, A.V. Vyatkin // Agroindustrial Complex of Russia. 2021. Vol. 28. No. 4. pp. 538-544.

2. Коденцова, В.М. Обогащение пищевых продуктов витамином D: международный опыт и новые тенденции / В. М. Коденцова, В. А. Саркисян, В. М. Воробьева [и др.] // Пищевая промышленность. 2019. № 9. С. 70-74. DOI 10.24411/0235-2486-2019-10146., Kodentsova, V.M. Fortification of food products with vitamin D: international experience and new trends / V. M. Kodentsova, V. A. Sarkisyan, V. M. Vorobyova [et al.] // Food industry. 2019. No. 9. pp. 70-74. DOI 10.24411/0235-2486-2019-10146.

3. Matheson, A. Phytosterol-based edible oleogels: A novel way of replacing saturated fat in food/A. Matheson [et al.] // Nutrition Bulletin. 2018. Vol. 43, №2. P. 189194., Matheson, A. Phytosterol-based edible oleogels: A novel way of replacing saturated fat in food/A. Matheson [et al.] // Nutrition Bulletin. 2018. Vol. 43, №2. P. 189194. 4. Hwang, H.S. Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels/H.S. Hwang, M. Singh, S. Lee // Journal of Food Science. 2016. Vol. 81. No. 5. pp. 1045-1054. doi: 10.1111/17503841.13279.

4. Hwang, H.S. Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels/H.S. Hwang, M. Singh, S. Lee // Journal of Food Science. 2016. Vol. 81. №5. рр. 1045-1054. doi: 10.1111/17503841.13279., Hwang, H.S. Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels/H.S. Hwang, M. Singh, S. Lee // Journal of Food Science. 2016. Vol. 81. №5. rr. 1045-1054. doi: 10.1111/17503841.13279.

5. Королевец, А.А. Обогащение продуктов питания наноструктурированным витамином D. / А.А. Кролевец [и др.]. // Товаровед продовольственных товаров. 2021. №3. С. 166-173. Doi:10.33920/igt-01-2103-01., Korolevets, A.A. Fortification of food products with nanostructured vitamin D. / A.A. Krolevets [et al.]. // Commodity specialist of food products. 2021. No.3. pp. 166-173. Doi:10.33920/igt-01-2103-01. Bibliogr.: pp. 172-173.