Food and Nutrition Sciences
Vol.5 No.1(2014), Paper ID 41707, 8
pages
DOI:10.4236/fns.2014.51004
Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams
Mattia Di Nunzio, Lucia Vannini, Nadia Tossani, Francesca Patrignani, Rosalba Lanciotti, Alessandra Bordoni
Interdepartmental Centre for Industrial Agri-Food Research, Alma Mater Studiorum-University of Bologna, Cesena, Italy
Interdepartmental Centre for Industrial Agri-Food Research, Alma Mater Studiorum-University of Bologna, Cesena, Italy; Department of Agri-Food Sciences & Technologies, Alma Mater Studiorum-University of Bologna, Cesena, Italy
Dipartimento di Scienze Biomediche e Neuromotorie, Alma Mater Studiorum-University of Bologna, Bologna, Italy.
Department of Agri-Food Sciences & Technologies, Alma Mater Studiorum-University of Bologna, Cesena, Italy
Interdepartmental Centre for Industrial Agri-Food Research, Alma Mater Studiorum-University of Bologna, Cesena, Italy; Department of Agri-Food Sciences & Technologies, Alma Mater Studiorum-University of Bologna, Cesena, Italy
Interdepartmental Centre for Industrial Agri-Food Research, Alma Mater Studiorum-University of Bologna, Cesena, Italy; Department of Agri-Food Sciences & Technologies, Alma Mater Studiorum-University of Bologna, Cesena, Italy
Copyright © 2014 Mattia Di Nunzio, Lucia Vannini, Nadia Tossani, Francesca Patrignani, Rosalba Lanciotti, Alessandra Bordoni et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Nunzio, M. , Vannini, L. , Tossani, N. , Patrignani, F. , Lanciotti, R. and Bordoni, A. (2014) Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams.
Food and Nutrition Sciences,
5, 27-34. doi:
10.4236/fns.2014.51004.