The Influence of Storage and Cooking on the Vitamin D Content of 25-Hydroxyvitamin D(3)-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(3)), in hen feed. This study determined the impact of time of lay, storage conditions (ambie...

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Detalles Bibliográficos
Autores principales: Clark, Adam, Kuznesof, Sharron, Waller, Anthony, Davies, Sarah, Wilson, Simon, Ritchie, Avril, Duesterloh, Andre, Harbord, Lance, Hill, Thomas Robert
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340481/
https://www.ncbi.nlm.nih.gov/pubmed/37444260
http://dx.doi.org/10.3390/foods12132522

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340481/
https://www.ncbi.nlm.nih.gov/pubmed/37444260
http://dx.doi.org/10.3390/foods12132522

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