期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2007
卷号：I
期号：XXX
页码：17-22
出版社：Galati University Press
摘要：Sunflower oil takes up the biggest specific weight among edible fats, used in nutrition in the Republic of Moldova. Manufacturing and consumption of fortified sunflower oil with iodine, and derivatives products on it base is perspective direction on elimination alimentary dependent iodine deficiency disorders. With the aim of revelation of influence of process iodination on degree of merit of sunflower oil, and for determination of it oxidative stability were determined physicochemical properties of examined product. In consequence of studies was demonstrated high stability of fortified sunflower oil with iodine. Through in vivo study was demonstrated efficiency of fortification of lipid products with iodine under iodine status
关键词：iodine; Iodine Deficiency Disorders (IDDs); food fortification; sunflower oil; in vivo study
