Modeling the gelatinization-melting transition of the starch-water system in pulses (lentil, bean and chickpea) von Lefèvre, C., Bohuon, P., Akissoé, L., Ollier, L., Matignon, B., Mestres, C.

Volltext

Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense von Weil, M., Shum Cheong Sing, A., Méot, J.M., Boulanger, R., Bohuon, P.

Volltext

Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat von Goli, T., Ricci, J., Bohuon, P., Marchesseau, S., Collignan, A.

Volltext

Mass transfer dynamics during the acidic marination of turkey meat von Goli, T., Bohuon, P., Ricci, J., Trystram, G., Collignan, A.

Volltext

Modelling of heat and water transport in plantain during steeping to predict gelatinization and in vitro starch digestibility von Toro, A. Giraldo, Briffaz, A., Gibert, O., Dufour, D., Tran, T., Bohuon, P.

Volltext

Modelling of water transport and swelling associated with starch gelatinization during rice cooking von Briffaz, A., Bohuon, P., Méot, J.-M., Dornier, M., Mestres, C.

Volltext

A digital learning tool based on models and simulators for food engineering (MESTRAL) von Suciu, I., Ndiaye, A., Baudrit, C., Fernandez, C., Kondjoyan, A., Mirade, P.S., Sicard, J., Tournayre, P., Bohuon, P., Buche, P., Courtois, F., Guillard, V., Athes, V., Flick, D., Plana-Fattori, A., Trelea, C., Trystram, G., Delaplace, G., Curet, S., Della Valle, D., Pottier, L., Chiron, H., Guessasma, S., Kansou, K., Kristiawan, M., Della Valle, G.

Volltext

Modelling of water transport with convection effects on amylose transfer in a swelling, eroding and gelatinizing starchy matrix von Briffaz, A., Bohuon, P., Méot, J.M., Matignon-Pons, B., Mestres, C.

Volltext

Evolution of pH during immersion of meat protein matrices in acidic marinades von Goli, T., Bohuon, P., Ricci, J., Collignan, A.

Volltext

Study of acrylamide mitigation in model system: Effect of pure phenolic compounds von Bassama, J., Brat, P., Bohuon, P., Boulanger, R., Günata, Z.

Volltext

Digestibility prediction of cooked plantain flour as a function of water content and temperature von Giraldo Toro, A., Gibert, O., Ricci, J., Dufour, D., Mestres, C., Bohuon, P.

Volltext

Modelling the effect of temperature, water activity and carbon dioxide on the growth of Aspergillus niger and Alternaria alternata isolated from fresh date fruit von Belbahi, A., Leguerinel, I., Méot, J.‐M., Loiseau, G., Madani, K., Bohuon, P.

Volltext

Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp von Giraldo Toro, A., Gibert, O., Briffaz, A., Ricci, J., Dufour, D., Tran, T., Bohuon, P.

Volltext

Modelling of brown rice and limited-water cooking modes and its potential use for texture prediction von Briffaz, A., Bohuon, P., Méot, J.M., Pons, B., Matencio, F., Dornier, M., Mestres, C.

Volltext

Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity von Bassama, J., Brat, P., Bohuon, P., Hocine, B., Boulanger, R., Günata, Z.

Volltext

Ascorbic acid in food: Development of a rapid analysis technique and application to diffusivity determination von Penicaud, C, Peyron, S, Bohuon, P, Gontard, N, Guillard, V

Volltext

Model-free estimation of mass fluxes based on concentration profiles. II. Effect of noise on concentration profiles and of time resolution von Bohuon, Ph, Lucas, T.

Volltext

Model-free estimation of mass fluxes based on concentration profiles. I. Presentation of the method and of a sensitivity analysis von Lucas, T., Bohuon, Ph

Volltext

Insights into fry-drying process of wood through a simplified approach of heat and mass transport phenomena von Grenier, D., Bohuon, P., Méot, J.-M., Baillères, H.

Volltext

Chemical equilibrium of minced turkey meat in organic acid solutions von Goli, T., Abi Nakhoul, P., Zakhia-Rozis, N., Trystram, G., Bohuon, P.

Volltext