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Unravelling food thermal reactivity by an original methodology to analyze and model reactions during baking of a model cake
Jeehyun Lee
,
Stéphanie Roux
,
Barbara Rega
,
Catherine Bonazzi
the 14th edition of the International Congress on Engineering and Food (ICEF14) 2023, International Congress on Engineering and Food, Jun 2023, Nantes, France
Communication dans un congrès
hal-04146493
v1
|
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Perspectives du génie des procédés pour la valorisation alimentaire et non alimentaire des agro-ressources
Catherine Bonazzi
SFGP 2022 - 18e congrès de la Société Françiase de Génie des Procédés, SFGP, Nov 2022, Toulouse, France
Communication dans un congrès
hal-03884113
v1
|
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Nouveaux enjeux autour de la transformation de produits locaux
Catherine Bonazzi
,
Caroline Pénicaud
,
Gwenola Yannou-Le Bris
,
Marianne Cerf
Colloque Reterritorialisation de l'alimentation, RMT Alimentation locale, Nov 2019, Paris, France
Communication dans un congrès
hal-04628075
v1
|
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Kinetic study of furan and furfural generation during baking of cake models
Rohit Srivastava
,
Josselin Bousquières
,
Mayela Cepeda-Vázquez
,
Stéphanie Roux
,
Catherine Bonazzi
et al.
Communication dans un congrès
hal-02737305
v1
|
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Multiscale evaluation from one bubble to the foam of surface active properties of cellulose derivatives used for a starchy model sponge cake
Delphine Huc-Mathis
,
Josselin Bousquières
,
Catherine Bonazzi
,
Camille Michon
19. Gums and Stabilisers for the Food Industry Conference: Hydrocolloid functionality for affordable and sustainable global food solutions, Jun 2017, Berlin, Germany. 16 diapos
Communication dans un congrès
hal-01635206
v1
|
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Potentials, limits and complementarities of these methods for the eco-assessment of processes
Catherine Bonazzi
,
Gwenola Yannou-Le Bris
Workshop eco-design of agro-bio-industry processes, Feb 2016, Paris, France
Communication dans un congrès
hal-01568358
v1
|
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Thermo-desorption (TD-GC-MS) as a tool for following the kinetics of release of volatile compounds during baking: study on a model food imitative a sponge cake
Josselin Bousquières
,
Nicolas Descharles
,
Camille Michon
,
Barbara Rega
,
Catherine Bonazzi
1. Food Chemistry Conference, Oct 2016, Amsterdam, Netherlands
Communication dans un congrès
hal-01646884
v1
|
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Non-reactive sponge cake formulated with starch and cellulose derivatives : effect of process to design various cellular crumb structures
Josselin Bousquières
,
Catherine Bonazzi
,
Camille Michon
13. International Hydrocolloids Conference, May 2016, Guelph, Canada
Communication dans un congrès
hal-01637753
v1
|
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New frontiers in food quality design: An application of a solid and inert food model to study the chemical reactivity towards furanic compounds generation during processing
Rohit Srivastava
,
Josselin Bousquières
,
Mayela Cepeda Vasquez
,
Catherine Bonazzi
,
Valérie Camel
et al.
1. Food Chemistry Conference "Shaping the Future of Food Quality, Health and Safety", Elsevier. USA., Oct 2016, Amsterdam, Netherlands
Communication dans un congrès
hal-01773151
v1
|
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Prediction of the vitamin C degradation in simple liquid model
Stéphanie Roux
,
Braulio Gomez Ruiz
,
Paola Cratchley
,
Francis Courtois
,
Catherine Bonazzi
1. Food Chemistry Conference, Oct 2016, Amsterdam, Netherlands
Communication dans un congrès
hal-01435376
v1
|
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Impact of type and concentration of cellulose derivatives on the rheological behavior of the batter of a model sponge cake
Josselin Bousquières
,
Catherine Bonazzi
,
Camille Michon
16. Edition of the Food Colloids Conference : Structuring beyond the colloidal scale, Apr 2016, Wageningen, Netherlands
Communication dans un congrès
hal-01646899
v1
|
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Vitamin C degradation during thermal treatment: reaction pathways in an aqueous solution and multi-response modeling
Stéphanie Roux
,
Braulio Gomez Ruiz
,
Paola Cratchley
,
Francis Courtois
,
Catherine Bonazzi
2. Euro-Mediterranean Symposium on Fruit and Vegetable Processing, Apr 2016, Avignon, France
Communication dans un congrès
hal-01387645
v1
|
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Oxygen solubility in oils: Original measurement using a non-invasive optical sensor
Marie-Elisabeth Cuvelier
,
Bertrand Broyart
,
Francis F. Courtois
,
Catherine Bonazzi
29. EFFoST International Conference, Nov 2015, Athènes, Greece. 687 p
Communication dans un congrès
hal-01508157
v1
|
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An original approach to study ascorbic acid degradation kinetics as a function of temperature (50-90 °C) and O2 concentration (0-30%)
Braulio Gomez Ruiz
,
Stéphanie Roux
,
Francis F. Courtois
,
Catherine Bonazzi
12. International Congress on Engineering and Food (ICEF12), Jun 2015, Québec, Canada
Communication dans un congrès
hal-01512005
v1
|
|
Tailored model sponge cake for studying reactivity
Josselin Bousquières
,
Camille Michon
,
Catherine Bonazzi
12. International Congress on Engineering and Food (ICEF12), Jun 2015, Québec, Canada
Communication dans un congrès
hal-01536588
v1
|
|
Formulation d’une génoise modèle non réactive à l’aide de dérivés de celluloses
Josselin Bousquières
,
Catherine Bonazzi
,
Camille Michon
17. Journées de Formulation - Polymères dans les formulations, Jun 2015, Rouen, France
Communication dans un congrès
hal-01594767
v1
|
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Cellulose derivatives to tailor non-reactive sponge cakes
Josselin Bousquières
,
Catherine Bonazzi
,
Camille Michon
18. Gums and Stabilisers for the Food Industry Conference: Hydrocolloid functionality for affordable and sustainable global food solutions, Jun 2015, Wrexham, United Kingdom
Communication dans un congrès
hal-01594766
v1
|
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Starchy foam tailored with cellulose derivatives and transformed in non-reactive sponge cake after backing
Josselin Bousquières
,
Catherine Bonazzi
,
Camille Michon
7. International Symposium on Food Rheology and Structure (ISFRS), Jun 2015, Zürich, Switzerland
Communication dans un congrès
hal-01628133
v1
|
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CAPE for environmental efficiency : application to biomass drying industrial process
Hedi Romdhana
,
Catherine Bonazzi
,
Jean-Pierre Belaud
,
Caroline Sablayrolles
,
Mireille Vignoles
et al.
19. International Drying Symposium (IDS 2014), Aug 2014, Lyon, France
Communication dans un congrès
hal-01628121
v1
|
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Controlling sponge cake reactivity through composition and structure management
Josselin Bousquières
,
Catherine Bonazzi
,
Camille Michon
Journée DIM ASTREA, Mar 2014, Paris, France
Communication dans un congrès
hal-01646892
v1
|
|
Methodology for extracting an observable reaction pathway for the simulation and control of Maillard reaction during baking of sponge-cake like products
Catherine Bonazzi
,
Mathilde Courel
,
Souad Fehaili
,
Bertrand Broyart
,
Rega B.
et al.
11th International Congress on Engineering and Food. “Food Process Engineering in a Changing World”, Assoc. Professor Petros Taoukis School of Chemical Engineering National Technical University of Athens, May 2011, Athènes, Greece
Communication dans un congrès
mnhn-03920912
v1
|
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Design of reactors to monitor Maillard kinetics in food products
Mathilde Courel
,
Stéphanie Roux
,
Barbara Rega
,
Pierre Giampaoli
,
Catherine Bonazzi
et al.
11. International Symposium on the Maillard reaction, Sep 2012, Nancy, France
Communication dans un congrès
hal-01435386
v1
|
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Piloter la texture et la valeur nutritionnelle par le procédé - Application à l’innovation desserts fruitiers
Gérard Cuvelier
,
Catherine Bonazzi
,
Lucia Brisset
,
Camille Michon
,
Francis F. Courtois
Forum innovation recherche IPA, 22 octobre, Oct 2012, Villepinte, France
Communication dans un congrès
hal-01524845
v1
|
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A mechanistic model of heat and mass transfer used as a tool to bring insight into chemical reactivity during baking of sponge-cake products
Caroline Pénicaud
,
Catherine C. Bonazzi
,
Bertrand Broyart
6. International CIGR Technical Symposium - Section VI: "Towards a Sustainable Food Chain. Food Process, Bioprocessing and Food Quality Management", Apr 2011, Nantes, France
Communication dans un congrès
hal-02744453
v1
|
|
Water desorption of osmotic dehydrated apple and pear at different water activities: desorption isotherms and glass transition temperature
N. Djendoubi Mrad
,
Catherine Bonazzi
,
Francis F. Courtois
,
Nourhene Boudhrioua Ep Mihoubi
,
Nabil Kechaou
Journée AFSIA, 2011, NA, France
Communication dans un congrès
hal-01516207
v1
|
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Coupling between heat and mass transfer and stoechio-kinetic models to bring insight into Maillard reaction kinetics during baking of sponge-cake products
Caroline Pénicaud
,
Bertrand Broyart
,
Daniel Goujot
,
Mathilde Courel
,
Xuan Mi Meyer
et al.
11. International Congress on Engineering and Food (ICEF11), May 2011, Athens, Greece
Communication dans un congrès
hal-01186897
v1
|
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Monitoring The Kinetics of Non-enzymatic Browning Reactions In Sponge Cake During Baking
Mathilde Courel
,
Rega B.
,
Souad Fehaili
,
Pierre Giampaoli
,
Catherine C. Bonazzi
6th International Symposium on “Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management”, Oliver Schlüter, Apr 2011, Nantes, France
Communication dans un congrès
mnhn-03920994
v1
|
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Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears
Nadia Djendoubi
,
Nourhene Boudhrioua Ep Mihoubi
,
Nabil Kechaou
,
Francis F. Courtois
,
Catherine Bonazzi
1. Euro-Mediterranean Symposium for Fruit and Vegetable Processing, Apr 2011, Avignon, France
Communication dans un congrès
hal-01595447
v1
|
|
Assessing drying induced breakage and fissures of parboiled rice kernels by image analysis techniques
Francis F. Courtois
,
Matthieu Faessel
,
Catherine Bonazzi
17. International Drying Symposium (IDS), Oct 2010, Magdeburg, Germany
Communication dans un congrès
hal-01508145
v1
|
|
Influence of process variables on colour, bulk density, porosity, shrinkage, total phenols and vitamin C of pear during osmo-convective drying
Nadia Djendoubi
,
Catherine Bonazzi
,
Nourhene Boudhrioua Ep Mihoubi
,
Noura Kechaou
,
Francis F. Courtois
3. Séminaire Maghrébin sur les Sciences et les Technologies de Séchage, Nov 2010, Marrakech, Morocco
Communication dans un congrès
hal-01525335
v1
|
|
Kinetics of polyphenol losses during soaking and drying of cider apples
Emilie Devic
,
Sylvain Guyot
,
Jean-Dominique Daudin
,
Catherine C. Bonazzi
5th International Symposium on Food Processing, Sep 2009, Postdam, Germany. 10 p
Communication dans un congrès
hal-02757374
v1
|
|
Retention of polyphenols and ascorbic acid in apples: impact of osmotic dehydration and convective drying.
Emilie Devic
,
Sylvain Guyot
,
Jean-Dominique Daudin
,
Catherine C. Bonazzi
17. International Drying Sympoosium, Oct 2010, Magdeburg, Germany
Communication dans un congrès
hal-02752447
v1
|
|
Generating kinetic data on the advancement of Maillard reactions during sponge cake baking
Souad Fehaili
,
Mathilde Courel
,
Rega B.
,
Pierre Giampaoli
,
Catherine C. Bonazzi
5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management, Aug 2009, Potsdam, Germany
Communication dans un congrès
mnhn-03921055
v1
|
|
Modélisation du couplage entre transferts et réactions de Maillard lors du traitement thermique de produits céréaliers
Bertrand Broyart
,
Daniel Goujot
,
Mathilde Courel
,
Souad Fehaili
,
Xuan Mi Meyer
et al.
12. Congrès de la Société Française de Génie des Procédés (SFGP 2009), Oct 2009, Marseille, France
Communication dans un congrès
hal-01173830
v1
|
|
Reaction Engineering for Sponge Cake Baking: Development of a Methodology to extract an Apparent Identifiable Reaction Scheme
Souad Fehaili
,
Rega B.
,
Mathilde Courel
,
Pierre Giampaoli
,
Cédric Brandam
et al.
FOODSIM'2008 5th International Conference on Simulation and Modelling in the food and bio-industry, The European Technology Institute, Jun 2008, Dublin, Ireland
Communication dans un congrès
mnhn-03922122
v1
|
|
Influence of drying on Deglet-Nour date quality
Abdelghani Boubekri
,
H. Ben Moussa
,
Francis F. Courtois
,
Catherine Bonazzi
European Drying Conference, May 2007, Biarritz, France
Communication dans un congrès
hal-01512086
v1
|
|
Séchage et fissuration du riz
Francis F. Courtois
,
Catherine Bonazzi
1. Séminaire maghrébin sur les sciences et technologies de séchage (SMTS 2006), Dec 2006, Tozeur, Algérie
Communication dans un congrès
hal-01525337
v1
|
|
Influence de la teneur en matière grasse et de la répartition de la phase lipidique sur la diffusivité de l'eau dans un aliment protéique modèle
Tania Rougier
,
Catherine C. Bonazzi
,
Bertrand Broyart
,
Jean-Dominique Daudin
10. Congrès de la Société Française en Génie des Procédés, Sep 2005, Toulouse, France
Communication dans un congrès
hal-02764150
v1
|
|
Measurement of the tensile strength of rice kernels using the diametral compression technique
C. Bonazzi
,
F. Kamst
,
J. Vasseur
,
J.J. Bimbenet
Quality in drying, May 2000, Paris, France
Communication dans un congrès
hal-02769739
v1
|
|
Modelling of drying kinetics of paddy rice with emphasis on breakage quality for optimizing operating conditions
M. Abud-Archila
,
C. Bonazzi
,
Francis F. Courtois
,
J.J. Bimbenet
8. International Conference on Engineering and Food (ICEF-8), Apr 2000, Puebla City, Mexico
Communication dans un congrès
hal-01521533
v1
|
|
Measurement of mechanical properties: case of rice grain
C. Bonazzi
,
F. Kamst
,
J. Vasseur
,
J.J. Bimbenet
Quality in drying, May 2000, Paris, France
Communication dans un congrès
hal-02769740
v1
|
|
Non-intrusive measurement of water content profiles using magnetic resonance imaging equipment
S. Stenström
,
C. Bonazzi
,
J. Coumans
Quality in drying, May 2000, Paris, France
Communication dans un congrès
hal-02769849
v1
|
|
Application of constant-time imaging to the determination of moisture profiles during the drying of paddy rice
J.M. Frias
,
C. Bonazzi
,
Loic Foucat
,
J.P. Renou
5. International conference on applications of magnetic resonance in food science, Sep 2000, Aveiro, Portugal
Communication dans un congrès
hal-02766638
v1
|
|
Estimation of the food product quality using fuzzy sets
N. Perrot
,
C. Bonazzi
,
G. Trystram
,
F. Guely
18th International conference of the north american fuzzy information processing society, New-York, USA, 10-12 June 1999, 1999, United States. pp.487-491
Communication dans un congrès
hal-02578833
v1
|
|
Development of an image analysis methodology for following shrinkage and cracking of rice kernels during convective drying
M. Abud-Archila
,
C. Bonazzi
,
B. Heyd
,
J.J. Bimbenet
Annual meeting, Oct 1999, Dallas, United States
Communication dans un congrès
hal-02771110
v1
|
|
Estimation of the food product quality using fuzzy sets
N. Perrot
,
C. Bonazzi
,
G. Trystram
,
F. Guely
18. International conference of the north american fuzzy information processing society - NAFIPS, Jun 1999, New York, United States
Communication dans un congrès
hal-02768437
v1
|
|
Séchage des produits alimentaires. Etude par imagerie RMN
Loic Foucat
,
M.A. Ruiz-Cabrera
,
Jean-Dominique Daudin
,
C. Bonazzi
,
J.P. Renou
11. Rencontres Scientifiques et technologiques des industries alimentaires, Mar 1999, Nantes, France
Communication dans un congrès
hal-02771291
v1
|
|
Modeling and control of a mixed-flow rice dryer with emphasis on breakage quality
Francis F. Courtois
,
M. Abud-Archila
,
Catherine Bonazzi
,
J. M. Meot
,
Gilles Trystram
Annual meeting of the Institute of Food Technologists (IFT'99), Jul 1999, Chicago, United States
Communication dans un congrès
hal-01510023
v1
|
|
Kinetics of mechanical degradation of paddy rice during drying: influence of process operation conditions and modelling for control design
M. Abud Archila
,
Francis F. Courtois
,
Catherine Bonazzi
,
Jean-Jacques Bimbenet
11. International Drying Symposium - IDS '98, Aug 1998, Halkidiki, Greece. pp.1303
Communication dans un congrès
hal-01511396
v1
|
|
Détection et suivi de la fissuration des grains de riz par analyse d'image
M. Abud
,
B. Heyd
,
H. Aichoune
,
C. Bonazzi
10. Rencontres scientifiques et technologiques des industries alimentaires AGORAL 98, Apr 1998, Massy, France
Communication dans un congrès
hal-02766590
v1
|
|
Measurement of the tensile strength of rice grains by means of the diametral compression test
G.F. Kamst
,
C. Vasseur
,
C. Bonazzi
,
J.J. Bimbenet
11. International drying symposium IDS'98, Aug 1998, Halkidiki, Greece
Communication dans un congrès
hal-02767682
v1
|
|
Kinetics of mechanical degradation of paddy rice during drying: Influence of process operations conditions and modelling for control design
M. Abud
,
F. Courtois
,
C. Bonazzi
,
J.J. Bimbenet
11. International drying symposium IDS'98, Aug 1998, Halkidiki, Greece
Communication dans un congrès
hal-02768164
v1
|
|
Food quality degradation model based upon fuzzy kinetic approach
Gilles Trystram
,
Nathalie Perrot
,
Catherine Bonazzi
,
Francis F. Courtois
COST-915 Copernicus CIPA-CT94--0120 workshop on Food Quality Modelling, Jun 1997, Leuven, Belgium
Communication dans un congrès
hal-01517243
v1
|
|
Modelling of the quality of food products during drying. A fuzzy set based approach
Gilles Trystram
,
Nathalie Perrot
,
Catherine Bonazzi
,
Francis F. Courtois
,
Jean-Jacques Bimbenet
1. European Congress on Chemical Engineering (ECCE 1), May 1997, Florence, Italy. pp.2691-2694
Communication dans un congrès
hal-01521537
v1
|
|
Modelling with words - A new way in food engineering
Gilles Trystram
,
Nathalie Perrot
,
Catherine Bonazzi
,
Francis F. Courtois
,
Jean-Jacques Bimbenet
7. International Congress on Engineering and Food (ICEF7), Apr 1997, Brighton, United Kingdom. 600 p
Communication dans un congrès
hal-01508155
v1
|
|
Modelling of drying kinetics and processing quality degradation of rough rice for CAD and control design
Catherine Bonazzi
,
Francis F. Courtois
,
M. Abud Archila
,
Jean-Jacques Bimbenet
1. European Congress of chemical Engineering (ECCE 1), May 1997, Florence, Italy
Communication dans un congrès
hal-01512051
v1
|
|
Application des sous-ensembles flous au génie de la réaction lors du séchage de produits alimentaires à láir chaud
Nathalie Perrot
,
Gilles Trystram
,
Catherine Bonazzi
,
Francis F. Courtois
,
Jean-Jacques Bimbenet
6. Congrès français de génie des procédés, Sep 1997, Paris, France. 144 p
Communication dans un congrès
hal-01513288
v1
|
|
Evolution et modélisation de la qualité de produits agro-alimentaires au cours du séchage
C. Bonazzi
,
F. Courtois
,
J.J. Bimbenet
Journée commune SFT-AFSIA, Jan 1996, Paris, France
Communication dans un congrès
hal-02767224
v1
|
|
Modelling of processing quality of rough rice during drying
Catherine Bonazzi
,
Francis F. Courtois
,
Jean-Jacques Bimbenet
1. Hungarian drying symposium - Meeting of the EFCE working party on drying, Apr 1995, Godollo, Hungary
Communication dans un congrès
hal-01517234
v1
|
|
Improvement of paddy quality by optimisation of drying conditions
Catherine Bonazzi
,
Francis F. Courtois
,
Christophe Geneste
,
B. Pons
,
M.C. Lahon
et al.
9. International Drying Symposium (IDS'94), Aug 1994, Gold Coast, Australia
Communication dans un congrès
hal-01524842
v1
|
|
Paddy drying: quality improvement by process optimisation
M.A. Du Peuty
,
A. Themelin
,
C. Bonazzi
,
Guillaume Arnaud
International agricultural engineering conference, Dec 1994, Bangkok, Thailand
Communication dans un congrès
hal-02775264
v1
|
|
Experimental study on the quality of rough rice related to drying conditions
C. Bonazzi
,
F. Courtois
,
Christophe Geneste
,
B. Pons
,
M.C. Lahon
et al.
IDS'94, Aug 1994, Gold Coast, Australia
Communication dans un congrès
hal-02777223
v1
|
|
Progrès en séchage
J.J. Bimbenet
,
C. Bonazzi
,
F. Courtois
,
Elisabeth Dumoulin
,
J. Vasseur
Conférence à l'académie d'agriculture de France, Dec 1994, Paris, France
Communication dans un congrès
hal-02774392
v1
|