gilles Trystram
gilles Trystram
professeur Food Engineering
Dirección de correo verificada de agroparistech.fr
TítuloCitado porAño
Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process
AM Ziaiifar, N Achir, F Courtois, I Trezzani, G Trystram
International journal of food science & technology 43 (8), 1410-1423, 2008
1862008
Neural networks for the heat and mass transfer prediction during drying of cassava and mango
JA Hernandez-Perez, MA Garcıa-Alvarado, G Trystram, B Heyd
Innovative Food Science & Emerging Technologies 5 (1), 57-64, 2004
1562004
Dynamic modeling of crossflow microfiltration using neural networks
M Dornier, M Decloux, G Trystram, A Lebert
Journal of Membrane Science 98 (3), 263-273, 1995
1361995
Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures
LA Ameur, O Mathieu, V Lalanne, G Trystram, I Birlouez-Aragon
Food chemistry 101 (4), 1407-1416, 2007
1282007
Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction method
LA Ameur, G Trystram, I Birlouez-Aragon
Food chemistry 98 (4), 790-796, 2006
1252006
Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality
O Vitrac, D Dufour, G Trystram, AL Raoult-Wack
Journal of Food Engineering 53 (2), 161-176, 2002
1082002
Fuzzy concepts applied to food product quality control: A review
N Perrot, I Ioannou, I Allais, C Curt, J Hossenlopp, G Trystram
Fuzzy sets and systems 157 (9), 1145-1154, 2006
1042006
Deep‐fat frying of food: Heat and mass transfer, transformations and reactions inside the frying material
O Vitrac, G Trystram, AL Raoult‐Wack
European Journal of Lipid Science and Technology 102 (8‐9), 529-538, 2000
1042000
Advances in deep-fat frying of foods
SG Sumnu, S Sahin
CRC Press, 2008
972008
Crust formation and its role during bread baking
FM Vanin, T Lucas, G Trystram
Trends in Food Science & Technology 20 (8), 333-343, 2009
922009
Non-linear predictive control of a vapour compression cycle
D Leducq, J Guilpart, G Trystram
International journal of Refrigeration 29 (5), 761-772, 2006
912006
Génie des procédés alimentaire
JJ Bimbenet
Dunod, 2002
912002
Water transport in bread during baking
MJ Wagner, T Lucas, D Le Ray, G Trystram
Journal of Food Engineering 78 (4), 1167-1173, 2007
872007
Structural and chemical modifications of short dough during baking
S Chevallier, G Della Valle, P Colonna, B Broyart, G Trystram
Journal of cereal science 35 (1), 1-10, 2002
862002
Food drying and dewatering
C Bonaui, E Dumoulin, AL Raoult-Wack, Z Berk, JJ Bimbenet, F Courtois, ...
Drying technology 14 (9), 2135-2170, 1996
781996
Analysis of the heat and mass transfer during coffee batch roasting
JA Hernández, B Heyd, C Irles, B Valdovinos, G Trystram
Journal of Food Engineering 78 (4), 1141-1148, 2007
752007
Modelling and analysis of complex food systems: state of the art and new trends
N Perrot, IC Trelea, C Baudrit, G Trystram, P Bourgine
Trends in Food Science & Technology 22 (6), 304-314, 2011
732011
Predicting colour kinetics during cracker baking
B Broyart, G Trystram, A Duquenoy
Journal of food engineering 35 (3), 351-368, 1998
711998
Porosity development and its effect on oil uptake during frying process
AM Ziaiifar, F Courtois, G Trystram
Journal of Food Process Engineering 33 (2), 191-212, 2010
702010
Optimal constrained non-linear control of batch processes: application to corn drying
IC Trelea, G Trystram, F Courtois
Journal of Food engineering 31 (4), 403-421, 1997
621997
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