INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Vitamin C E, K, D
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Vitamin A, D, E, K
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Vitamin C and B
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Vitamin A, B, C, D
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Detailed explanation-1: -Vitamins A, D, E, and K are called the fat-soluble vitamins, because they are soluble in organic solvents and are absorbed and transported in a manner similar to that of fats.
Detailed explanation-2: -Because vitamin K is fat-soluble, it is best to eat vitamin K foods with some fat to improve absorption.
Detailed explanation-3: -Introduction. Vitamin D (also referred to as “calciferol") is a fat-soluble vitamin that is naturally present in a few foods, added to others, and available as a dietary supplement. It is also produced endogenously when ultraviolet (UV) rays from sunlight strike the skin and trigger vitamin D synthesis.
Detailed explanation-4: -Vitamin D is a fat-soluble vitamin that depends on the gut’s ability to absorb dietary fat. People who are obese tend to have lower blood vitamin D levels. Vitamin D accumulates in excess fat tissues but is not easily available for use by the body when needed.