subject:(Vitamin D fortification)

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

URL: http://hdl.handle.net/1807/33319

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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 (6^th 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 (16^th 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 (7^th 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

URL: http://hdl.handle.net/10138/155770

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

APA (6^th 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 (16^th 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 (7^th 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

URL: 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

► 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)

▼ Kreirana je specijalizovana baza podataka o sadržaju vitamina D koja sadrži 981 analitički podatak prikupljen iz evropskih baza podataka, od čega je 658 (67%) izraženo u formi ukupnog vitamina D. Podaci o svim vitamerima pronađeni su za meso, obogaćene namirnice/formulacije i za ribu, dok su podaci o D3 pronađeni za ribu, meso i mlečne proizvode. Podaci o sadržaju vitamina D, iz srpske baze podataka o sastavu namirnica (BPSN), ažurirani su za ukupno 541 namirnicu, jelo i dijetetski suplement. Da bi se upotpunio kvalitet podataka o vitaminu D u srpskoj BPSN, određen je sadržaj vitamina D u svežim konzumnim kokošijim jajima proizvedenim na teritoriji Srbije. Analizirana su jaja iz intenzivne proizvodnje i iz malih domaćinstava. Analize su izvedene u laboratoriji Danskog Tehničkog Univerziteta (DTU) standardizovanom HPLC metodom. Sadržaj vitamina D u jajima iz intenzivne proizvodnje iznosio je 5,78 μg/100g, a u jajima iz slobodnog uzgoja 2,99 μg/100 g. Izračunati prosečni sadržaj vitamina D u svežim jajima iznosio je 4,39 μg/100 g te je ovaj podatak unet u srpsku BPSN. Uobičajeni unos vitamina D analiziran je programom SPADE u populaciji koju su činili ispitanici iz četiri regiona Srbije, ukupno 605 odraslih, od toga 54% žena. Ustanovljeno je da uobičajeni prosečni unos vitamina D iznosi 4±1,4 μg/dan, kod muškaraca 4,3±1,5 μg/dan, a kod žena 3,7±1,2 μg/dan, što je znatno niže od preporučenih vrednosti od 10 μg/dan za procenjene prosečne potrebe (Estimated Average Requirement-EAR) i 15 μg/dan za adekvatni unos (Adequate Intake –AI). Čak 95% srpske populacije ne dostiže EAR vrednosti. Analiza ishrane srpske populacije pokazala je da su glavni nutritivni izvori vitamina D jaja, riba, meso i mlečni proizvodi. Konzumacija obogaćenih namirnica vitaminom D (obogaćenih i biljnih mleka, kakao praha, obogaćenih sokova, margarina i instant žitarica) identifikovana je kod trideset petoro ispitanika. Prateći kriterijume za odabir adekvatnih namirnica za obogaćivanje, a za potrebe dizajniranja prediktivnog modela, odabrano je 70 namirnica koje su sortirane u sedam karakterističnih grupa: beli hleb, mleko, jogurt, sir, pavlaka, jaja i paradajz pire. Prediktivni model obogaćivanja namirnica baziran je na matematičkoj formuli kojom se izračunava količina vitamina D (fc) koju treba dodati određenoj namirnici, odnosno grupi namirnica. Izračunata količina zavisi od tri faktora: - prosečne konzumacije date namirnice, ili grupe, u gramima na n-tom percentilu populacije, - njenog (njihovog) procentualnog udela u dnevnom energetskom unosu, - unosa vitamina D (u μg/dan) na n-tom percentilu. Odabrano je sedam scenarija koji su simulirani da bi se validirala efektivnost „dodavanja“ vitamina D radi dostizanja preporučenih nutritivnih vrednosti. U optimalnom scenariju, AI je dostignut na 65. percentilu populacije, a unos vitamina D na 95. percentilu populacije bio je ispod 25 μg/dan. U maksimalnom scenariju, 50%… Advisors/Committee Members: Kravić Snežana, Stojanović Zorica, Šoronja-Simović Dragana, Glibetić Marija, Mandić Anamarija.

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

APA (6^th 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 (16^th 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 (7^th 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

URL: http://www.lib.ncsu.edu/resolver/1840.16/1460

► 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)

▼ 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 product consumption is declining as other beverages replace milk. Calcium fortification of water or flavored waters could increase calcium intake without impacting caloric intake. The nutritional significance of calcium in bottled water is often questioned. The content in a serving for many brands of spring water is usually less than 2% of the Daily Value. However, mineral water and fortified water could have calcium contents high enough to show on a Nutrition Facts Label. The objectives of this study were to determine the sensory threshold of calcium chloride in water and flavored water, design an acceptable calcium-fortified beverage, and determine the bioavailability of calcium from calcium chloride-fortified drinking water in vitamin D-deficient rats. Mineral content was determined for nine commercial bottled and flavored waters by atomic absorption spectrophotometry. Sensory detection thresholds of calcium chloride were determined in deionized water (DI), tap water, berry flavored water, and a sports beverage formulation using a five series ascending forced choice analysis. Ascending calcium chloride concentrations in the fortified drinks were evaluated by 30 panelists in duplicate trials. Ninety-eight consumers evaluated acceptability of de-ionized and flavored water with and without added calcium chloride. Vitamin D-deficient diets of rats had either low (0.2%) or normal (0.5%) calcium content. After a 2-wk depletion phase, drinking water fortified with calcium chloride calculated to provide 0, 0.25, 0.5 or 1.0 times the usual calcium intake (estimated at 2.88 g/L) from diet was provided. Additional groups also had water fortified at 2 x usual dietary intake, but did not complete the study because of low feed and water intake. Some groups also had a water-soluble form of vitamin D added to the water. Calcium concentration of the nine commercial products measured varied from 0.3 mg/L to 116 mg/L. Sensory thresholds for calcium chloride in drinks were: flavored water (857 ± 8.9 mg/L) > sport drinks (844 ± 9.8 mg/L) > DI- water (101 ± 3 mg/L) > tap water (93.5 ± 3mg/L), respectively. (On the basis of Ca, thresholds were flavored water (7.72 ± 0.08 mM) > sport drinks (7.60 ± 0.09 mM) > DI- water (0.91 ± 0.01 mM) > tap water (0.91 ± 0.01 mM), respectively.) Consumer acceptability scores were not different for water or flavored water with and without added calcium chloride (70 mg/L and 700 mg/L, or 0.63 and 6.31 mM, respectively) (p>0.05). In the bioavailability study, the final serum vitamin D level indicated that the vitamin D in water was poorly available to the rats. Results showed that groups fed low dietary calcium and not supplemented with calcium in water had lower bone weight, bone ash weight, and bone ash calcium percentage, than did the rats supplemented with calcium in water. The deficient rats with no calcium and low… Advisors/Committee Members: Dr. Jonathan Allen, Committee Chair (advisor), Dr. Maryanne Drake, Committee Co-Chair (advisor), Dr. Timothy Sanders, Committee Member (advisor).

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 (6^th 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 (16^th 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 (7^th 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

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