The Influence of Storage and Cooking on the Vitamin D Content of 25-Hydroxyvitamin D<sub>3</sub>-Enriched Eggs

The Influence of Storage and Cooking on the Vitamin D Content of 25-Hydroxyvitamin D<sub>3</sub>-Enriched Eggs

Food fortification is an effective approach to improve vitamin D (VD) concentrations in foods. Eggs are a useful food vehicle for enrichment with VD via its hydroxylated metabolite, 25-hydroxyvitamin D (25-D<sub>3</sub>), in hen feed. This study determined the impact of time of lay, stor...

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Hlavní autoři: Adam Clark, Sharron Kuznesof, Anthony Waller, Sarah Davies, Simon Wilson, Avril Ritchie, Andre Duesterloh, Lance Harbord, Thomas Robert Hill
Médium: Článek
Jazyk:English
Vydáno: MDPI AG 2023-06-01
Edice:Foods
Témata:
egg
vitamin D<sub>3</sub>
25-hydroxyvitamin D<sub>3</sub>
enrichment
storage
cooking
On-line přístup:https://www.mdpi.com/2304-8158/12/13/2522

Internet

https://www.mdpi.com/2304-8158/12/13/2522

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