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Catherine BONAZZI

118
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Researcher identifiers

Presentation

Research director at INRAE (Paris-Saclay Food and Bioproduct Engineering research unit - UMR 0782 SayFood) Heat of the joint research unit SayFood (Université Paris-Saclay / INRAE / AgroParisTech [umr-sayfood](https://www6.versailles-grignon.inrae.fr/umr-sayfood)) General secretary of the French Association for Process Engineering (SFGP [sfgp](https://www.sfgp.asso.fr/)) French representative at the EFCE drying working party *Competencies: Food process engineering, reaction engineering, drying, baking, quality of food* *Curriculum:* *- Engineer degree from INA-PG (now AgroParisTech) in 1988* *- Master degree in Rhelogy and heat and mass transfer from Université Paris7 in 1988* *- PhD in Process engineering from INA-PG en 1992* *- Academic accreditation to supervise theses (HDR) from Université de Bourgogne in 2013*

Publications

Lipid oxidation during the beating of cake batter containing yellow pea (Pisum sativum L.) flour

Svenja Krause , Eugenia Ayebea Asamoah , Gabrielle Moulin , Catherine Bonazzi , Barbara Rega et al.
LWT - Food Science and Technology, 2022, 154, pp.112770. ⟨10.1016/j.lwt.2021.112770⟩
Journal articles hal-03593859v1

From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods

Svenja Krause , Séverine Keller , Anahita Hashemi , Nicolas Descharles , Catherine Bonazzi et al.
Journal articles hal-03434884v1
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Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness

Pedro Martínez Noguera , Jodie Lantoine , Even Le Roux , Suyin Yang , Ralf Jakobi et al.
Foods, 2022, 11 (18), pp.2919. ⟨10.3390/foods11182919⟩
Journal articles hal-03823683v1

In vitro digestion of protein and starch in sponge cakes formulated with pea (Pisum sativum L.) ingredients

Svenja Krause , Stéphane Debon , Katharina Pälchen , Ralf Jakobi , Catherine Bonazzi et al.
Food and Function, 2022, ⟨10.1039/D1FO03601G⟩
Journal articles hal-03593895v1
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Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis

Jeehyun Lee , J Bousquières , N Descharles , Stéphanie Roux , C Michon et al.
Food Research International, 2020, 132, pp.109087. ⟨10.1016/j.foodres.2020.109087⟩
Journal articles hal-03652655v1
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New insulating and refractory mineral foam: Structure and mechanical properties

Mathieu Maréchal , Estefanía del Campo Estrada , Gabrielle Moulin , Giana Almeida , Pin Lv et al.
Materials Science and Engineering: A, 2020, 780, pp.139153. ⟨10.1016/j.msea.2020.139153⟩
Journal articles hal-03053165v1
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Kinetic study of furan and furfural generation during baking of cake models

Rohit Srivastava , Josselin Bousquières , Mayela Cepeda Vasquez , Stéphanie Roux , Catherine Bonazzi et al.
Food Chemistry, 2018, 267, pp.329-336. ⟨10.1016/j.foodchem.2017.06.126⟩
Journal articles hal-01746020v1
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Kinetic modelling of ascorbic and dehydroascorbic acids concentrations in a model solution at different temperatures and oxygen contents

Braulio Gomez Ruiz , Stéphanie Roux , Francis Courtois , Catherine Bonazzi
Food Research International, 2018, 106, pp.901-908. ⟨10.1016/j.foodres.2018.01.051⟩
Journal articles hal-02629343v1

Rational design to develop a non-reactive model food imitative of a baked cereal product by replacing the functional properties of ingredients

Camille Michon , Josselin Bousquières , Catherine Bonazzi
Food Hydrocolloids, 2017, 63, pp.552-560. ⟨10.1016/j.foodhyd.2016.09.036⟩
Journal articles hal-01435387v1

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 , M. Mamou , Catherine Bonazzi , Camille Michon et al.
Food Hydrocolloids, 2017, 71, pp.129-140. ⟨10.1016/j.foodhyd.2017.03.038⟩
Journal articles hal-01617664v1

Oxygen solubility measured in aqueous or oily media by a method using a non-invasive sensor

Marie-Elisabeth Cuvelier , Paola Cratchley , Francis F. Courtois , Bertrand Broyart , Catherine Bonazzi et al.
Food Control, 2017, 73, pp.1466-1473. ⟨10.1016/j.foodcont.2016.11.008⟩
Journal articles hal-01530780v1

Functional properties of cellulose derivatives to tailor a model sponge cake using rheology and cellular structure analysis

Josselin Bousquières , Camille Michon , Catherine Bonazzi
Food Hydrocolloids, 2017, 70, pp.304-312. ⟨10.1016/j.foodhyd.2017.04.010⟩
Journal articles hal-01602529v1

Computer-aided process engineering for environmental efficiency: industrial drying of biomass

Hedi Romdhana , Catherine Bonazzi , Martine Esteban-Decloux
Drying Technology, 2016, 34 (10), pp.1253-1269. ⟨10.1080/07373937.2015.1104348⟩
Journal articles hal-01531689v1
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Spectrophotometric method for fast quantification of ascorbic acid and dehydroascorbic acid in simple matrix for kinetics measurements

Braulio Gomez Ruiz , Stéphanie Roux , Francis F. Courtois , Catherine Bonazzi
Food Chemistry, 2016, 211, pp.583-589. ⟨10.1016/j.foodchem.2016.05.107⟩
Journal articles hal-01533897v1

Superheated steam drying: an overview of pilot and industrial dryers with a focus on energy efficiency

Hédi Romdhana , Catherine Bonazzi , Martine Decloux
Drying Technology, 2015, 33 (10), ⟨10.1080/07373937.2015.1025139⟩
Journal articles hal-01166492v1

Effect of air-drying temperature on kinetics of quality attributes of lemon (Citrus limon cv. lunari) peels

Romdhane Nesrine Ghanem , Catherine Bonazzi , Nabil Kechaou , Nourhène Boudhrioua Mihoubi
Drying Technology, 2015, 33 (13), ⟨10.1080/07373937.2015.1012266⟩
Journal articles hal-01166491v1

Experimental study of heat and mass transfer phenomena during the contact heating of solid food models

Jérémie Cernela , Bertrand Heyd , Séverine Keller , J L Bailleul , Marie-Noelle Maillard et al.
Journal of Food Engineering, 2015, 146, pp.99-106. ⟨10.1016/j.jfoodeng.2014.09.007⟩
Journal articles hal-01122982v1

Étude du traitement thermique à l’eau chaude en vue d’amélioration de la qualité des dattes sèches

Abdelghani Boubekri , Hocine Benmoussa , Catherine Bonazzi , Francis Courtois
Annales des Sciences et Technologies, 2013, 5 (2), pp.181-191. ⟨10.12816/0010615⟩
Journal articles hal-01275141v1

Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear

Nadia N. Djendoubi , Catherine C. Bonazzi , Francis F. Courtois , Nabil N. Kechaou , Nourhene Boudhrioua N. B. Mihoubi et al.
Food and Bioproducts Processing, 2013, 91 (C2), pp.121 - 128. ⟨10.1016/j.fbp.2012.09.006⟩
Journal articles hal-01001532v1

Effect of long-time storage on the content of polyphenols and ascorbic acid in osmo-convectively dried and osmo-freeze-dried fruits

E. Piasecka , M. Uczciwek , R. Klewicki , D. Konopacka , M. Mieszczakowska-Frac et al.
Journal of Food Processing and Preservation, 2013, 37 (3), pp.198-209. ⟨10.1111/j.1745-4549.2011.00637.x⟩
Journal articles hal-01173826v1

Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears

Nadia Djendoubi , Nourhene Boudhrioua , Nabil Kechaou , Francis Courtois , Catherine Bonazzi et al.
Food and Bioproducts Processing, 2012, 90 (C3), pp.433 - 441. ⟨10.1016/j.fbp.2011.11.009⟩
Journal articles hal-01003419v1

Influence of sugar composition on water sorption isotherms and on glass transition in apricots

Nadia N. Djendoubi , Catherine C. Bonazzi , Nourhene N. Boudhrioua , Nabil N. Kechaou , Francis F. Courtois et al.
Journal of Food Engineering, 2012, 111 (2), pp.403 - 411. ⟨10.1016/j.jfoodeng.2012.02.001⟩
Journal articles hal-01004171v1

Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100-140 degrees C)

Nadiarid N. Jimenez , Philippe P. Bohuon , Manuel M. Dornier , Catherine C. Bonazzi , Ana A. Mercedes Perez et al.
Food Research International, 2012, 47 (1), pp.106 - 115. ⟨10.1016/j.foodres.2012.02.004⟩
Journal articles hal-01004189v1

Moisture Sorption Isotherms, Thermodynamic Properties, and Glass Transition of Pears and Apples

Nadia Djendoubi , Catherine Bonazzi , Nourhene Boudhrioua , Noura Kechaou , Francis Courtois et al.
Drying Technology, 2012, 30 (13), pp.1397 - 1406. ⟨10.1080/07373937.2012.683843⟩
Journal articles hal-01053125v1

CONTENT OF SELECTED NUTRIENTS IN SOUR CHERRIES, BLACKCURRANTS AND APPLES OSMODEHYDRATED IN REUSED FRUCTOOLIGOSACCHARIDE CONCENTRATE

M. Uczciwek , E. Piasecka , R. Klewicki , D. Konopacka , M. Mieszczakowska-Frac et al.
Italian Journal of Food Science, 2011, 23 (3), pp.270 - 278
Journal articles hal-02642153v1

Apple polyphenoloxidase inactivation during heating in the presence of ascorbic acid and chlorogenic acid

Yin Nai Chow , Loïc Louarme , Catherine Bonazzi , Jacques Nicolas , Catherine Billaud et al.
Food Chemistry, 2011, 129 (3), pp.761 - 767. ⟨10.1016/j.foodchem.2011.05.017⟩
Journal articles hal-01003265v1

Assessing Breakage and Cracks of Parboiled Rice Kernels by Image Analysis Techniques

Francis Courtois , Matthieu Faessel , Catherine Bonazzic
Food Control, 2010, 21 (4), pp.567-572. ⟨10.1016/j.foodcont.2009.08.006⟩
Journal articles hal-00836020v1

Kinetics of Polyphenol Losses During Soaking and Drying of Cider Apples

Emilie Devic , Sylvain Guyot , Jean-Dominique Daudin , Catherine Bonazzi
Food and Bioprocess Technology, 2010, 3 (6), pp.867-877. ⟨10.1007/s11947-010-0361-1⟩
Journal articles hal-02665368v1

Softening of over-dried "Deglet-Nour" dates to obtain high-standard fruits: impact of rehydration and drying processes on quality criteria

Abdelghani Boubeki , Hocine Benmoussa , Francis Courtois , Catherine Bonazzi
Drying Technology, 2010, 28 (2), pp.222-231. ⟨10.1080/07373930903526764⟩
Journal articles hal-01143523v1

Effect of temperature and cultivar on polyphenol retention and mass transfer during osmotic dehydration of apples

Emilie Devic , Sylvain Guyot , Jean-Dominique Daudin , Catherine Bonazzi
Journal of Agricultural and Food Chemistry, 2010, 58 (1), pp.606-614. ⟨10.1021/jf903006g⟩
Journal articles hal-01173777v1

Impact of lipid phase on water transfer in food

Tania Rougier , Catherine Bonazzi , Bertrand Broyart , Jean-Dominique Daudin
Drying Technology, 2007, 25 (2), pp.341-348. ⟨10.1080/07373930601120027⟩
Journal articles hal-01155545v1

Effect of Temperature on Moisture Barrier Efficiency of Monoglyceride Edible Films in Cereal-Based Composite Foods

V. Guillard , B. Broyart , C. Bonazzi , S. Guilbert , Nathalie Gontard et al.
Cereal Chemistry, 2004, 81 (6), pp.767-771. ⟨10.1094/CCHEM.2004.81.6.767⟩
Journal articles hal-02957792v1

Edible acetylated monoglyceride films : effect of film-forming technique on moisture barrier properties

Valérie Guillard , Stephane Guilbert , Catherine C. Bonazzi , Nathalie N. Gontard
Journal of the American Oil Chemists' Society, 2004, 81 (11), pp.1053-1058. ⟨10.1007/s11746-004-1021-5⟩
Journal articles hal-02677717v1

Moisture diffusivity and transfer modelling in dry biscuit

Valérie V. Guillard , Bertrand Broyart , Stéphane Guilbert , Catherine Bonazzi , Nathalie Gontard et al.
Journal of Food Engineering, 2004, 64 (1), pp.81-87. ⟨10.1016/j.jfoodeng.2003.09.014⟩
Journal articles hal-02957800v1

Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture Content

Valérie V. Guillard , B. Broyart , C. Bonazzi , S. Guilbert , Nathalie Gontard et al.
Journal of Food Science, 2003, 68 (2), pp.555-562. ⟨10.1111/j.1365-2621.2003.tb05711.x⟩
Journal articles hal-02941361v1

Evolution of Moisture Distribution During Storage in a Composite Food Modelling and Simulation

Valérie V. Guillard , B. Broyart , C. Bonazzi , S. Guilbert , Nathalie Gontard et al.
Journal of Food Science, 2003, 68 (3), pp.958-966. ⟨10.1111/j.1365-2621.2003.tb08271.x⟩
Journal articles hal-02957818v1

Modelling of Moisture Transfer in a Composite Food: Dynamic Water Properties in an Intermediate aw Porous Product in Contact with High aw Filling

Valérie V. Guillard , B. Broyart , C. Bonazzi , S. Guilbert , Nathalie Gontard et al.
Chemical Engineering Research and Design, 2003, 81 (9), pp.1090-1098. ⟨10.1205/026387603770866236⟩
Journal articles hal-02957807v1

Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical Study

Valérie V. Guillard , B. Broyart , C. Bonazzi , S. Guilbert , Nathalie Gontard et al.
Journal of Food Science, 2003, 68 (7), pp.2267-2277. ⟨10.1111/j.1365-2621.2003.tb05758.x⟩
Journal articles hal-02957813v1

Estimation of moisture diffusivity in gelatin-starch gels using time-dependent concentration-distance curves at constant temperature

N. Boudhrioua , C. Bonazzi , Jean-Dominique Daudin
Food Chemistry, 2003, 82 (1), pp.139-149
Journal articles hal-02680415v1

Influence of ripeness and air temperature on changes in banan texture during drying

Nourhene Boudhrioua Ep Mihoubi , Camille Michon , Gérard Cuvelier , Catherine Bonazzi
Journal of Food Engineering, 2002, 55, pp.115-121. ⟨10.1016/S0260-8774(02)00025-0⟩
Journal articles hal-01618409v1
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Dynamic optimal control of batch rice drying process

Antonio Olmos , Ioan-Cristian I.-C. Trelea , Francis Courtois , Catherine C. Bonazzi , Gilles Trystram et al.
Drying Technology, 2002, 20 (7), pp.1319-1345
Journal articles hal-02676357v1

Dynamic optimal control of batch rice process

A. Olmos , Ioan-Cristian Trelea , Francis Courtois , Catherine Bonazzi , Gilles Trystram et al.
Drying Technology, 2002, 20 (7), pp.1319-1345. ⟨10.1081/DRT-120005855⟩
Journal articles hal-01196470v1

Modeling and control of a mixed-flow rice dryer with emphasis on breakage quality

Francis Courtois , M. Abud-Archila , Catherine Bonazzi , J.M. Meot , Gilles Trystram et al.
Journal of Food Engineering, 2001, 49, pp.303-309. ⟨10.1016/S0260-8774(00)00227-2⟩
Journal articles hal-01200655v1

Processing quality of rough rice during drying - modelling of head rice yield versus moisture gradients and kernel temperature

M. Abud Archila , Francis Courtois , Catherine Bonazzi , Jean-Jacques Bimbenet
Journal of Food Engineering, 2000, 45, pp.161-169. ⟨10.1016/S0260-8774(00)00057-1⟩
Journal articles hal-01200659v1

A compartmental model of thin-layer drying kinetics of rough rice

M. Abud-Archila , Francis Courtois , Catherine C. Bonazzi , Jean-Jacques Bimbenet
Drying Technology, 2000, 18 (7), pp.1389-1412. ⟨10.1080/07373930008917784⟩
Journal articles hal-02698903v1

A new method for the measurement of the tensile strength of rice grains by using the diametral compression test

G.F. Kamst , J. Vasseur , C. Bonazzi , J.J. Bimbenet
Journal of Food Engineering, 1999, 40, pp.227-232
Journal articles hal-02693200v1

Application of fuzzy rules-based models to prediction of quality degradation of rice and maize during hot air drying

N. Perrot , C. Bonazzi , G. Trystram
Drying Technology, 1998, 16 (8), pp.1533-1565
Journal articles hal-02580660v1

Application of fuzzy rules-based models to prediction of quality degradation of rice and maize during hot air drying

N. Perrot , C. Bonazzi , G. Trystram
Drying Technology, 1998, 16 (8), pp.1533-1565
Journal articles hal-02686721v1

Moisture diffusion in gelatin slabs by modeling drying kinetics

Catherine C. Bonazzi , Aude Ripoche , Camille Michon
Drying Technology, 1997, 15 (6-8), pp.2045-2059. ⟨10.1080/07373939708917349⟩
Journal articles hal-02699274v1

Influence of drying conditions on the processing quality of rough rice

C. Bonazzi , M.A. Du Peuty , A. Themelin
Drying Technology, 1997, 15 (3-4), pp.1141-1157
Journal articles hal-02689307v1

Food drying and dewatering

C. Bonazzi , Elisabeth Dumoulin , A.L. Raoult-Wack , Z. Berk , J.J. Bimbenet et al.
Drying Technology, 1996, 14 (9), pp.2135-2170
Journal articles hal-02695131v1

Progrès dans le séchage appliqué à la conservation des aliments

Jean-Jacques Bimbenet , Catherine Bonazzi , Francis F. Courtois , E. Dumoulin , J. Vasseur et al.
Comptes Rendus de l'Académie d'Agriculture de France, 1994, 80 (7), pp.87-98
Journal articles hal-01593919v1

Quality of dehydrated cultivated mushrooms (Agaricus bisporus) : a comparison between different drying and freeze-drying processes

C. Le Loch-Bonazzi , Estelle Wolff , H. Gilbert
LWT - Food Science and Technology, 1992, 25, pp.334-339
Journal articles hal-02709850v1

Monitoring freeze-drying by low resolution pulse NMR : determination of sublimation endpoint

J.P. Monteiro Marques , Catherine Le Loch , Estelle Wolff , Douglas N. D.N. Rutledge
Journal of Food Science, 1991, 56 (00), 5 p
Journal articles hal-02704825v1

Characterization of the flavour properties of the cultivated mushroom (Agaricus bisporus) and the influence of drying processes

C. Le Loch-Bonazzi , Estelle Wolff
LWT - Food Science and Technology, 1991, 24, pp.386-390
Journal articles hal-02708225v1
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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
Conference papers hal-03884113v1

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
Conference papers hal-01635206v1

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 et al.
1. Food Chemistry Conference, Oct 2016, Amsterdam, Netherlands
Conference papers hal-01646884v1

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
Conference papers hal-01773151v1

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
Conference papers hal-01568358v1

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.
1st Food Chemistry Conference on Shaping the Future of Food Quality,, Oct 2016, Amsterdam, Netherlands. pp.8, ⟨10.1016/j.foodchem.2017.06.126⟩
Conference papers hal-02737305v1

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 et al.
2. Euro-Mediterranean Symposium on Fruit and Vegetable Processing, Apr 2016, Avignon, France
Conference papers hal-01387645v1

Prediction of the vitamin C degradation in simple liquid model

Stéphanie Roux , Braulio Gomez Ruiz , Paola Cratchley , Francis Courtois , Catherine Bonazzi et al.
1. Food Chemistry Conference, Oct 2016, Amsterdam, Netherlands
Conference papers hal-01435376v1

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
Conference papers hal-01646899v1
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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
Conference papers hal-01637753v1
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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
Conference papers hal-01508157v1

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
Conference papers hal-01594766v1

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
Conference papers hal-01628133v1
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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
Conference papers hal-01512005v1

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
Conference papers hal-01536588v1

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
Conference papers hal-01594767v1

Controlling sponge cake reactivity through composition and structure management

Josselin Bousquières , Catherine Bonazzi , Camille Michon
Journée DIM ASTREA, Mar 2014, Paris, France
Conference papers hal-01646892v1

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
Conference papers hal-01628121v1

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
Conference papers hal-01435386v1

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 et al.
Forum innovation recherche IPA, 22 octobre, Oct 2012, Villepinte, France
Conference papers hal-01524845v1

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 et al.
Journée AFSIA, 2011, NA, France
Conference papers hal-01516207v1

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
Conference papers hal-02744453v1

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 et al.
1. Euro-Mediterranean Symposium for Fruit and Vegetable Processing, Apr 2011, Avignon, France
Conference papers hal-01595447v1
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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
Conference papers hal-01186897v1

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 et al.
3. Séminaire Maghrébin sur les Sciences et les Technologies de Séchage, Nov 2010, Marrakech, Morocco
Conference papers hal-01525335v1

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
Conference papers hal-01508145v1

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
Conference papers hal-02752447v1

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
Conference papers hal-02757374v1

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
Conference papers hal-01173830v1

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
Conference papers hal-01512086v1

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
Conference papers hal-01525337v1

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
Conference papers hal-02764150v1

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
Conference papers hal-02769739v1

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
Conference papers hal-01521533v1

Measurement of mechanical properties: case of rice grain

C. Bonazzi , F. Kamst , J. Vasseur , J.J. Bimbenet
Quality in drying, May 2000, Paris, France
Conference papers hal-02769740v1

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
Conference papers hal-02766638v1

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
Conference papers hal-02769849v1

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
Conference papers hal-02578833v1

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 et al.
Annual meeting of the Institute of Food Technologists (IFT'99), Jul 1999, Chicago, United States
Conference papers hal-01510023v1

Séchage des produits alimentaires. Etude par imagerie RMN

Loic Foucat , M.A. Ruiz-Cabrera , Jean-Dominique Daudin , C. Bonazzi , J.P. Renou et al.
11. Rencontres Scientifiques et technologiques des industries alimentaires, Mar 1999, Nantes, France
Conference papers hal-02771291v1

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
Conference papers hal-02768437v1

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
Conference papers hal-02771110v1

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
Conference papers hal-02766590v1

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
Conference papers hal-02767682v1

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
Conference papers hal-02768164v1

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
Conference papers hal-01511396v1

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 et al.
1. European Congress on Chemical Engineering (ECCE 1), May 1997, Florence, Italy. pp.2691-2694
Conference papers hal-01521537v1

Modelling with words - A new way in food engineering

Gilles Trystram , Nathalie Perrot , Catherine Bonazzi , Francis F. Courtois , Jean-Jacques Bimbenet et al.
7. International Congress on Engineering and Food (ICEF7), Apr 1997, Brighton, United Kingdom. 600 p
Conference papers hal-01508155v1

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
Conference papers hal-01517243v1

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 et al.
6. Congrès français de génie des procédés, Sep 1997, Paris, France. 144 p
Conference papers hal-01513288v1

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
Conference papers hal-01512051v1

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
Conference papers hal-02767224v1

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
Conference papers hal-01517234v1

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
Conference papers hal-02775264v1

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
Conference papers hal-01524842v1

Progrès en séchage

J.J. Bimbenet , C. Bonazzi , F. Courtois , Elisabeth Dumoulin , J. Vasseur et al.
Conférence à l'académie d'agriculture de France, Dec 1994, Paris, France
Conference papers hal-02774392v1

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
Conference papers hal-02777223v1

Impact of drying on the mechanical properties and cracks formation in rice

Catherine Bonazzi , Francis Courtois
Modern Drying Technology, 3, Wiley-VCH Verlag GmbH & Co. KGaA, 430 p., 2011, 978-3-5273-1558-1. ⟨10.1002/9783527631667.ch2⟩
Book sections hal-01192924v1

Dryer modelling

Francis Courtois , Bertrand Broyart , Catherine Bonazzi
Advances in Food Dehydration, CRC Press, 467 p., 2008, Contemporary Food Engineering, 978-1-4200-5252-7
Book sections hal-01194954v1

L'eau en séchage, stockage et réhydratation

J.J. Bimbenet , C. Bonazzi , Elisabeth Dumoulin
L'eau et ses propriétés dans les aliments, 2000
Book sections hal-02843102v1