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You searched for subject:(Vitamin D fortification). Showing records 1 – 4 of 4 total matches.

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University of Toronto

1. Al-Khalidi, Banaz. Casein Proteins as a Vehicle to Deliver Vitamin D3: Fortification of Dairy Products with Vitamin D3 and Bioavailability of Vitamin D3 from Fortified Mozzarella Cheese Baked with Pizza.

Degree: 2012, University of Toronto

Current vitamin D intakes in Canada are inadequate. The extension of vitamin D fortification to additional foods may be an effective and appropriate strategy for… (more)

Subjects/Keywords: Vitamin D; fortification; dairy proteins; casein

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APA (6th Edition):

Al-Khalidi, B. (2012). Casein Proteins as a Vehicle to Deliver Vitamin D3: Fortification of Dairy Products with Vitamin D3 and Bioavailability of Vitamin D3 from Fortified Mozzarella Cheese Baked with Pizza. (Masters Thesis). University of Toronto. Retrieved from http://hdl.handle.net/1807/33319

Chicago Manual of Style (16th Edition):

Al-Khalidi, Banaz. “Casein Proteins as a Vehicle to Deliver Vitamin D3: Fortification of Dairy Products with Vitamin D3 and Bioavailability of Vitamin D3 from Fortified Mozzarella Cheese Baked with Pizza.” 2012. Masters Thesis, University of Toronto. Accessed February 27, 2021. http://hdl.handle.net/1807/33319.

MLA Handbook (7th Edition):

Al-Khalidi, Banaz. “Casein Proteins as a Vehicle to Deliver Vitamin D3: Fortification of Dairy Products with Vitamin D3 and Bioavailability of Vitamin D3 from Fortified Mozzarella Cheese Baked with Pizza.” 2012. Web. 27 Feb 2021.

Vancouver:

Al-Khalidi B. Casein Proteins as a Vehicle to Deliver Vitamin D3: Fortification of Dairy Products with Vitamin D3 and Bioavailability of Vitamin D3 from Fortified Mozzarella Cheese Baked with Pizza. [Internet] [Masters thesis]. University of Toronto; 2012. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/1807/33319.

Council of Science Editors:

Al-Khalidi B. Casein Proteins as a Vehicle to Deliver Vitamin D3: Fortification of Dairy Products with Vitamin D3 and Bioavailability of Vitamin D3 from Fortified Mozzarella Cheese Baked with Pizza. [Masters Thesis]. University of Toronto; 2012. Available from: http://hdl.handle.net/1807/33319


University of Helsinki

2. Tolosa, Bogale. Use of bio-enriched yeast and stability of its vitamin D2 in wheat dough baking.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2015, University of Helsinki

Vitamin D is one of the basic vitamins required by our body for maintaining stable health conditions and to have stronger bone structure. In countries… (more)

Subjects/Keywords: Vitamin D; Vitamin D fortification; fortified bread; vitamin D2; vitamin D3; Food Science; Food Science; Food Science

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APA (6th Edition):

Tolosa, B. (2015). Use of bio-enriched yeast and stability of its vitamin D2 in wheat dough baking. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/155770

Chicago Manual of Style (16th Edition):

Tolosa, Bogale. “Use of bio-enriched yeast and stability of its vitamin D2 in wheat dough baking.” 2015. Masters Thesis, University of Helsinki. Accessed February 27, 2021. http://hdl.handle.net/10138/155770.

MLA Handbook (7th Edition):

Tolosa, Bogale. “Use of bio-enriched yeast and stability of its vitamin D2 in wheat dough baking.” 2015. Web. 27 Feb 2021.

Vancouver:

Tolosa B. Use of bio-enriched yeast and stability of its vitamin D2 in wheat dough baking. [Internet] [Masters thesis]. University of Helsinki; 2015. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/10138/155770.

Council of Science Editors:

Tolosa B. Use of bio-enriched yeast and stability of its vitamin D2 in wheat dough baking. [Masters Thesis]. University of Helsinki; 2015. Available from: http://hdl.handle.net/10138/155770

3. Milešević Jelena. Razvoj prediktivnog modela obogaćivanja prehrambenih proizvoda vitaminom D u Srbiji.

Degree: 2019, University of Novi Sad

  Kreirana je specijalizovana baza podataka o sadržaju vitamina D koja sadrži 981 analitički podatak prikupljen iz evropskih baza podataka, od čega je 658 (67%)… (more)

Subjects/Keywords: Vitamin D, obogaćivanje prehrambenih proizvoda, prediktivni modeli nutritivnog unosa; Vitamin D, food fortification, predictive models of dietary intake

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APA (6th Edition):

Jelena, M. (2019). Razvoj prediktivnog modela obogaćivanja prehrambenih proizvoda vitaminom D u Srbiji. (Thesis). University of Novi Sad. Retrieved from https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija154997640864433.pdf?controlNumber=(BISIS)110223&fileName=154997640864433.pdf&id=12598&source=OATD&language=en ; https://www.cris.uns.ac.rs/record.jsf?recordId=110223&source=OATD&language=en

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Jelena, Milešević. “Razvoj prediktivnog modela obogaćivanja prehrambenih proizvoda vitaminom D u Srbiji.” 2019. Thesis, University of Novi Sad. Accessed February 27, 2021. https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija154997640864433.pdf?controlNumber=(BISIS)110223&fileName=154997640864433.pdf&id=12598&source=OATD&language=en ; https://www.cris.uns.ac.rs/record.jsf?recordId=110223&source=OATD&language=en.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Jelena, Milešević. “Razvoj prediktivnog modela obogaćivanja prehrambenih proizvoda vitaminom D u Srbiji.” 2019. Web. 27 Feb 2021.

Vancouver:

Jelena M. Razvoj prediktivnog modela obogaćivanja prehrambenih proizvoda vitaminom D u Srbiji. [Internet] [Thesis]. University of Novi Sad; 2019. [cited 2021 Feb 27]. Available from: https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija154997640864433.pdf?controlNumber=(BISIS)110223&fileName=154997640864433.pdf&id=12598&source=OATD&language=en ; https://www.cris.uns.ac.rs/record.jsf?recordId=110223&source=OATD&language=en.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Jelena M. Razvoj prediktivnog modela obogaćivanja prehrambenih proizvoda vitaminom D u Srbiji. [Thesis]. University of Novi Sad; 2019. Available from: https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija154997640864433.pdf?controlNumber=(BISIS)110223&fileName=154997640864433.pdf&id=12598&source=OATD&language=en ; https://www.cris.uns.ac.rs/record.jsf?recordId=110223&source=OATD&language=en

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


North Carolina State University

4. Eledah, Julie Ifeoma. Calcium Chloride-Fortified Beverages: Threshold, Consumer Acceptability and Calcium Bioavailability.

Degree: MS, Food Science, 2005, North Carolina State University

 In the U.S., 90% of women, 60% of men, and over 50% of children consume less than the RDA for calcium. Calcium intake through dairy… (more)

Subjects/Keywords: Rats; Calcium Chloride; Vitamin D; Beta-lactoglobulin; Fortification; Flavored Water

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Eledah, J. I. (2005). Calcium Chloride-Fortified Beverages: Threshold, Consumer Acceptability and Calcium Bioavailability. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/1460

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Eledah, Julie Ifeoma. “Calcium Chloride-Fortified Beverages: Threshold, Consumer Acceptability and Calcium Bioavailability.” 2005. Thesis, North Carolina State University. Accessed February 27, 2021. http://www.lib.ncsu.edu/resolver/1840.16/1460.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Eledah, Julie Ifeoma. “Calcium Chloride-Fortified Beverages: Threshold, Consumer Acceptability and Calcium Bioavailability.” 2005. Web. 27 Feb 2021.

Vancouver:

Eledah JI. Calcium Chloride-Fortified Beverages: Threshold, Consumer Acceptability and Calcium Bioavailability. [Internet] [Thesis]. North Carolina State University; 2005. [cited 2021 Feb 27]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/1460.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Eledah JI. Calcium Chloride-Fortified Beverages: Threshold, Consumer Acceptability and Calcium Bioavailability. [Thesis]. North Carolina State University; 2005. Available from: http://www.lib.ncsu.edu/resolver/1840.16/1460

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

.