Skip to Main content Skip to Navigation
Journal articles

Phase transition in foods: effect of pressure and methods to assess or control phase transition

Abstract : Food systems can be defined as heterogeneous and complex systems in which multiple interactions take place. In addition, food systems are unstable due to chemical and physical reactions. Food components (proteins carbohydrates, lipids, water ...) might undergo phase transitions due to a pressure or temperature change. The effect of temperature and pressure on phase transitions of selected food components is discussed with emphasis on high pressure processing of food systems. The possibilities of Nuclear Magnetic Resonance and Magnetic Resonance Imaging in assessing phase transitions in food are highlighted.
Mots-clés : CEMAGREF TERE GEAPA ENITIAA IRM
Document type :
Journal articles
Complete list of metadata

https://hal.inrae.fr/hal-02581306
Contributor : Migration Irstea Publications <>
Submitted on : Thursday, May 14, 2020 - 9:03:19 PM
Last modification on : Thursday, December 10, 2020 - 5:38:11 PM

Identifiers

Collections

Citation

A. Lebail, Lionel Boillereaux, A. Davenel, Murielle Hayert, T. Lucas, et al.. Phase transition in foods: effect of pressure and methods to assess or control phase transition. Innovative Food Science and Emerging Technologies, Elsevier, 2003, 4, pp.15-24. ⟨10.1016/S1466-8564(02)00085-1⟩. ⟨hal-02581306⟩

Share

Metrics

Record views

72