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Iodination of vegetable oil as a method for correcting iodine deficiency

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dc.contributor.author STURZA, Rodica
dc.date.accessioned 2020-09-30T07:04:19Z
dc.date.available 2020-09-30T07:04:19Z
dc.date.issued 2006
dc.identifier.citation STURZA, Rodica. Iodination of vegetable oil as a method for correcting iodine deficiency. In: Chemistry Journal of Moldova. 2006, nr. 1(1), pp. 65-72. ISSN 1857-1727. eISSN: 2345-1688. en_US
dc.identifier.issn 1857-1727
dc.identifier.issn 2345-1688
dc.identifier.uri http://repository.utm.md/handle/5014/10124
dc.description.abstract The aim of this work is the study made for obtaining iodized oil that would satisfy the requirements in iodine for human body. The sunflower oil is a product with the most important value, thus the production of oil fortified with iodine would be a cheap and accessible option. These studies indicate that lipids present an important vehicle for the fortification with iodine. Eradication of the iodine deficiency may be realized not only by injection of the iodinated oil, but also by its use as an ingredient for the formulation of different food compositions. This method, complementary with the iodinated salt, would allow the increase of the efficiency of the prophylactic undertaken measures, because is based on the use of vegetal material – sunflower oil; it is cost-efficient and does not require substantial investments. en_US
dc.language.iso en en_US
dc.publisher Institutul de Chimie al AȘM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject iodine deficiency en_US
dc.subject food fortification en_US
dc.subject iodinated sunflower oil en_US
dc.title Iodination of vegetable oil as a method for correcting iodine deficiency en_US
dc.type Article en_US


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