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

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.