Production and processing of a functional yogurt fortified with microencapsulated omega-3 and vitamin E. Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc. Mesopotamia Journal of Agriculture, 45(2), 343-352. Effect of Ultra high temperature processing on lipids oxidation in milk-fortified with some mineral elements. Yogurt fortification with iron-niosome without compromising its taste, appearance, and stabilityДЄbdulghani, A. Minerals are added after heat treatment at 90вЊ for 20min and stirred (10min) Yogurts fortified with Ca, Fe, Zn nanoparticles had advantages over conventional fortification as they present improvements in aspects that are important to determine the quality of yogurt

Incorporation before heat treatment at 85вЊ for 30min Production of stirred yogurt fortified with microencapsulated omega-3 fatty acids and vitamin E enhanced nutritional value and yogurt market Physicochemical and flow results of stirred yogurt with 2% of fat incorporated with calcium (50 mg) and fiber (0.5 g) from Mexican flaxseed produce a functional and stable product.Д¬alcium was added after heating at 90вЊ for 20-25min Incorporation of folic acid encapsulated in pH-responsive mesoporous silica particles in stirred yoghurts with different fat contents. Regular Consumption of both Vitamin DвЂ“ and Calcium and Vitamin DвЂ“Fortified Yogurt Drink on Lowered Blood Lipoprotein (a) and Elevated Apoprotein A1 in Subjects with Type 2 Diabetes Multiple micronutrient fortification improve physicohemical and sensory roperties of Chhash (Traditional Indian Yogurt-Based Drink) Vitamin A, vitamin D, Folic acid, Iodine, Iron, and Zinc oxide Improvement of vitamin D status via daily intake of fortified yogurt drink either with or without extra calcium ameliorates systemic inflammatory biomarkers, including adipokines, in the subjects with type 2 diabetes Vitamin B12 and zinc are added after homogenized at 60вЊ and cooling to 60вЊД®ffects of daily intake of vitamin DвЂ“ or vitamin D3 + calciumвЂ“fortified yogurt drink on glycemic status in subjects with type 2 diabetes (T2D)Дaily intake of vitamin D- or calcium-vitamin D-fortified Persian yogurt drink (doogh) attenuates diabetes-induced oxidative stress Micronutrients (Vitamins and minerals) that can be fortified in UHT milk recommended based on the processing, packaging and storage conditionsДЄddition of vitamin B12 and zinc increased the bacterial count of the probiotic strain Vitamin A, D, E, B1, B2, B6, B12, B3, B9, Iron, Calcium, Zinc UHT processing of milk-fortified with Zn, Fe and Mg, has no effect on milk taste and the level of the oxidized flavor shortly after processingДЇortification was done before UHT treatment at 145вЊ for 6 sДЄ fortified Vitamin A school milk program seems to be effective to combat VAD among schoolchildren in this rural region of MoroccoДЇortification of vitamin D in UHT-processed 2% fat chocolate milkДilution of Vit D and 2% chocolate mix was mixed before UHT pasteurized at 138вЊ for 2 sДaily supplementation or food fortification with concentrations >300 IU are needed to maintain healthy vitamin D concentrations in childrenД¬ommercially available fortified milk added with micronutrients in semi skimmed UHT Milk and Grade A UHT Whole milk

Incorporation of minerals are shortly done before Ultra-High-Temperature (UHT) processing (145 вЊ, 6 s) The consumer benefits from healthy products that provide alternatives sources of micronutrients to meet the nutrient requirements (Ocak & Rajendram, 2013).ДЇortification of UHT milk with minerals has considerably potential in distribution of the minerals, sensory characteristics and stability during storage Milk products fortified with vitamins and mineral provide beneficial to consumers and give opportunities for marketing in dairy product industry.

Malk fortified with vitamin r