gilles Trystram
gilles Trystram
professeur Food Engineering
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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
2232008
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
1612004
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
1381995
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
1362007
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
1322006
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
1182000
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
1172002
Advances in deep-fat frying of foods
SG Sumnu, S Sahin
CRC Press, 2008
1132008
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
1082006
Crust formation and its role during bread baking
FM Vanin, T Lucas, G Trystram
Trends in Food Science & Technology 20 (8), 333-343, 2009
1022009
Génie des procédés alimentaire
JJ Bimbenet
Dunod, 2002
992002
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
982002
Water transport in bread during baking
MJ Wagner, T Lucas, D Le Ray, G Trystram
Journal of Food Engineering 78 (4), 1167-1173, 2007
962007
Non-linear predictive control of a vapour compression cycle
D Leducq, J Guilpart, G Trystram
International journal of Refrigeration 29 (5), 761-772, 2006
922006
Food drying and dewatering
C Bonaui, E Dumoulin, AL Raoult-Wack, Z Berk, JJ Bimbenet, F Courtois, ...
Drying technology 14 (9), 2135-2170, 1996
881996
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
852007
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
802011
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
792010
Predicting colour kinetics during cracker baking
B Broyart, G Trystram, A Duquenoy
Journal of food engineering 35 (3), 351-368, 1998
781998
Prediction of brightness and surface area kinetics during coffee roasting
JA Hernández, B Heyd, G Trystram
Journal of Food Engineering 89 (2), 156-163, 2008
652008
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Artículos 1–20