Mercedeh Mehdizadeh

[ 1 ] - Influence of Time and Temperature on Stability of Added Vitamin D3 During Cooking Procedure of Fortified Vegetable Oils

Background and Objectives: Previous research has established that Vitamin D3 (Cholecalciferol) deficiency is considered to be a highly prevalent nutritional problem worldwide. Data from National Food and Nutrition Surveillance Program (2015) revealed that prevalence of vitamin D3 deficiency in Iran is more than 70% of the population. Vegetable oils are considered to be potential candidates for ...