Emerging technologies, like High Hydrostatic Pressure, heat treatments on low temperatures, and ultra-sonication, have an increasing tendency in industrial application. Vitamin enriched foods, like eggs, are considered as functional foods, but for high retention of biologically active compounds adequate minimal processing technologies are needed. I...

By Adrienn Tóth, Csaba Németh, Emna Ayari, Klára Pásztor-Huszár, Ildikó Zeke, Karina Hidas, László Friedrich