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Vitamin D biofortified food - development of products and quantification of content of vitamin D
Barnkob, Line Lundbæk
(PhD Student)
Jakobsen, Jette
(Main Supervisor)
Granby, Kit
(Examiner)
Jäpelt, Rie Bak
(Examiner)
Cashman, Kevin D.
(Examiner)
Frandsen, Henrik Lauritz
(Supervisor)
National Food Institute
Overview
Fingerprint
Publications
(1)
Project Details
Status
Finished
Effective start/end date
01/03/2014
→
14/08/2019
Funding
Samfinansieret - Andet
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Vitamin D
Food Science
100%
Cholecalciferol
Food Science
64%
Egg
Food Science
35%
Food Matrix
Food Science
14%
Post-column Infusion
Keyphrases
7%
Erythemal
Keyphrases
7%
Blank Matrix
Keyphrases
7%
Liquid Egg Products
Keyphrases
7%
Research output
Publications per year
2019
2019
2019
1
Ph.D. thesis
Publications per year
Publications per year
Vitamin D Enhanced Foods Using Artificial UVB Development of Products and Quantification of Vitamin D
Barnkob, L. L.,
2019
, Kgs. Lyngby, Denmark:
Technical University of Denmark
.
72 p.
Research output
:
Book/Report
›
Ph.D. thesis
Open Access
File
Vitamin D
100%
Cholecalciferol
64%
Egg
35%
Food Matrix
14%
Liquid Egg Products
7%
403
Downloads (Pure)