Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams"
written by Mattia Di Nunzio, Lucia Vannini, Nadia Tossani, Francesca Patrignani, Rosalba Lanciotti, Alessandra Bordoni,
published by Food and Nutrition Sciences, Vol.5 No.1, 2014

has been cited by the following article(s):

[1]	Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt
	2020

[2]	Continuous versus discontinuous ultra‐high‐pressure systems for food sterilization with focus on ultra‐high‐pressure homogenization and high‐pressure thermal …
	… Reviews in Food Science and Food …, 2018

[3]	Continuous Versus Discontinuous Ultra‐High‐Pressure Systems for Food Sterilization with Focus on Ultra‐High‐Pressure Homogenization and High‐Pressure …
	Comprehensive Reviews in Food Science and Food Safety, 2018

[4]	BIOACTIVE COMPONENTS AS INTEGRAL PART OF FOODS AND DIET: EVALUATION OF EFFECTIVENESS AND MECHANISMS OF ACTION
	Dissertation, 2017

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[1]	Continuous Versus Discontinuous Ultra-High-Pressure Systems for Food Sterilization with Focus on Ultra-High-Pressure Homogenization and High-Pressure Thermal Sterilization: A Review Comprehensive Reviews in Food Science and Food Safety, 2018 DOI:10.1111/1541-4337.12348

[2]	Continuous Versus Discontinuous Ultra‐High‐Pressure Systems for Food Sterilization with Focus on Ultra‐High‐Pressure Homogenization and High‐Pressure Thermal Sterilization: A Review Comprehensive Reviews in Food Science and Food Safety, 2018 DOI:10.1111/1541-4337.12348