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Philippe Bohuon

Professeur en Génie des procédés à l'Institut Agro, Montpellier
54
Documents

Research domains


Publications

Understanding the physicochemical processes involved in cooking legumes to drive water transfer

Philippe P. Bohuon , Charlotte Lefevre , Christian Mestres
ICEF14 - International Congress of Engineering Food, IAEF- International Association For Engineering And Food, Jun 2023, Nantes, France
Conference papers hal-04430836v1

Understanding starch gelatinization and proteins denaturation during pulses cooking to improve nutritional quality

Charlotte Lefèvre , Philippe Bohuon , Christian Mestres
35th EFFoST International Conference 2021 : Healthy Individuals, Resilient Communities, and Global Food Security, EFFOST, Nov 2021, Lausanne, Switzerland
Conference papers hal-03894436v1

Evolution of colour and curcuminoids during the turmeric processing

M. Yin , M. Weil , Sylvie Avallone , Philippe Bohuon
35th EFFoST International Conference 2021 : Healthy Individuals, Resilient Communities, and Global Food Security, EFFOST, Nov 2021, Lausanne, Switzerland
Conference papers hal-03894390v1
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A versatile simulator for defrosting, convective and boiling drying during hot air frying process

Daniel Goujot , Têko Gouyo , Philippe Bohuon , Francis Courtois
International Multidisciplinary Modeling & Simulation Multiconference, Sep 2021, Krakow, Poland
Conference papers hal-03320803v1

Piloter la cuisson des légumineuses pour améliorer leur qualité nutritionnelle

Charlotte Lefèvre , Philippe Bohuon , Christian Mestres
Rencontres Francophones des Légumineuses, USC Légumineuses, Ecophysiologie Végétale, Agroécologie (LEVA), Feb 2021, Angers, France
Conference papers hal-03894423v1

Outil numérique d’enseignement des procédés de transformation alimentaires via l’ingénierie des connaissances

Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan
SFGP 2019, Oct 2019, Nantes, France
Conference papers hal-03173861v1

Modelling in-vitro starch digestibility as a function of both food structure and degree of starch gelatinization α: case of plantain

A. Briffaz , Andrés Giraldo Toro , O. Gilbert , J. Ricci , Philippe Bohuon
33rd EFFoST International Conference 2019 Sustainable Food Systems - Performing by Connecting, EFFOST, Nov 2019, Rotterdam, Netherlands
Conference papers hal-03894920v1

Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)

Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan
Journée SFGP du groupe Ingénierie Avancée des Procédés "Simulation des procédés dans les industries agroalimentaires", May 2019, Montpellier, France
Conference papers hal-03173776v1

Impact du mode de cuisson des frites sur la microstructure de leur croûte et leurs déterminants texturaux

T. Gouyo , Eric Rondet , Christian Mestres , Philippe Bohuon
Rayons X et Matière 2019, Nov 2019, Nancy, France
Conference papers hal-03894935v1

Food process models for training purpose through knowledge engineering methods

Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan
ICEF13 - 13th International Congress on Engineering and Food, Sep 2019, Melbourne, Australia
Conference papers hal-03125592v1

Description des traitements post-récolte du poivre sauvage (Piper spp.) à Madagascar

Mathieu Weil , Frédéric Descroix , Alain Shum Cheong Sing , Renaud Boulanger , Mathilde Hoarau
Journées scientifiques QualiREG, Nov 2014, Antananarivo, Madagascar
Conference papers hal-01193187v1

Effet du procédé de friture sur la répartition et l'état de l'eau mesurée par la RMN et IRM

François Mariette , C. Branellec , O. Vitrac , P. Bohuon
11èmes rencontres scientifiques et technologiques des industries alimentaires AGORAL, Nantes, 31 mars-1er avril 1999, 1999, France. pp.6
Conference papers hal-02580122v1

Demarch for the modeling of coupled heat and mass transfer during immersion chilling and freezing

T. Lucas , J.M. Chourot , P. Bohuon , A.L. Raoult Wack , D. Flick
Proceedings of the European concerted action on "The preservation of frozen food quality and safety throughout the distribution chain", Athens, GRC, 27-29 March 1998, 1998, Greece. pp.7
Conference papers hal-02577640v1

Quantifying water distribution between starch and protein in beans and chickpeas during cooking

Charlotte Lefèvre , Christian Mestres , Philippe Bohuon
Journal of Food Engineering, 2024, pp.112021. ⟨10.1016/j.jfoodeng.2024.112021⟩
Journal articles hal-04506331v1
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Study of microwave cooking of legumes with excess water: The case of chickpeas

Clarissa Detomi de Albuquerque , Paul Carrey , Philippe Bohuon , Bernard Cuq
MATEC Web of Conferences, 2023, 379, pp.05007. ⟨10.1051/matecconf/202337905007⟩
Journal articles hal-04157730v1
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Modeling the Thermal Denaturation of the Protein–Water System in Pulses (Lentils, Beans, and Chickpeas)

Charlotte Lefèvre , Philippe Bohuon , Valérie Lullien-Pellerin , Christian Mestres
Journal of Agricultural and Food Chemistry, 2022, 70 (32), pp.9980-9989. ⟨10.1021/acs.jafc.2c03553⟩
Journal articles hal-03748801v1
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Impact of cooking and drying operations on color, curcuminoids, and aroma of Curcuma longa L.

Molika Yin , Mathieu Weil , Sylvie Avallone , Marc Lebrun , Geneviève Conejero
Journal of Food Processing and Preservation, 2022, 46 (5), ⟨10.1111/jfpp.16643⟩
Journal articles hal-03650586v1

Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L.

Molika Yin , Mathieu Weil , Sylvie Avallone , Isabelle Maraval , Nelly Forestier-Chiron
Journal of Food Measurement and Characterization, 2022, 17 (1), pp.998-1008. ⟨10.1007/s11694-022-01683-w⟩
Journal articles hal-04529579v1
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Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture

Têko Gouyo , Éric Rondet , Christian Mestres , Céline Hofleitner , Philippe Bohuon
Journal of Food Engineering, 2021, 298, pp.110484. ⟨10.1016/j.jfoodeng.2021.110484⟩
Journal articles hal-03892001v1
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Multi-compartment model for heat and mass transfer during the frying of frozen pre-fried french fries

Têko Gouyo , Daniel Goujot , Philippe Bohuon , Francis F. Courtois
Journal of Food Engineering, 2021, 305, pp.110587. ⟨10.1016/j.jfoodeng.2021.110587⟩
Journal articles hal-03188348v1
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Modeling the gelatinization-melting transition of the starch-water system in pulses (lentil, bean and chickpea)

C. Lefèvre , P. Bohuon , L. Akissoé , L. Ollier , B. Matignon
Carbohydrate Polymers, 2021, 264, pp.117983. ⟨10.1016/j.carbpol.2021.117983⟩
Journal articles hal-03892043v1
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A digital learning tool based on models and simulators for food engineering (MESTRAL)

Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Kondjoyan
Journal of Food Engineering, 2021, 293, pp.110375. ⟨10.1016/j.jfoodeng.2020.110375⟩
Journal articles hal-02980650v1
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Modelling folates reaction kinetics during cowpea seed germination in comparison with soaking

Fanny Coffigniez , Michael Rychlik , Christian Mestres , Lisa Striegel , Philippe Bohuon
Food Chemistry, 2021, 340, pp.127960 -. ⟨10.1016/j.foodchem.2020.127960⟩
Journal articles hal-03492412v1

Quality, typicity and potential valorization of Piper borbonense, a poorly known wild pepper from Reunion Island

Mathieu Weil , Renaud Boulanger , Gilles Morel , Adrien Servent , Alain Shum-Chéong-Sing
Fruits, 2020, 75 (3), pp.95-103. ⟨10.17660/th2020/75.3.1⟩
Journal articles hal-03886471v1
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Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying

Têko Gouyo , Christian Mestres , Isabelle Maraval , Bénédicte Fontez Nguyen The , Céline Hofleitner
Food Research International, 2020, 131, pp.108947. ⟨10.1016/j.foodres.2019.108947⟩
Journal articles hal-02624675v1

Estimation of the kinetic parameters of anthocyanins degradation at different water activities during treatments at high temperature (100–140 °C) using an unsteady-state 3D model

Nadiarid Jiménez , Joseph Bassama , Philippe Bohuon
Journal of Food Engineering, 2020, 279, pp.109951. ⟨10.1016/j.jfoodeng.2020.109951⟩
Journal articles hal-03886078v1

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Nadiarid N. Jimenez , Joseph Bassama , Marvin Soto , Manuel Dornier , Ana Mercedes Pérez
International Journal of Food Science and Technology, 2020, ⟨10.1111/ijfs.14507⟩
Journal articles hal-02514821v1
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Impact of soaking process on the microstructure of cowpea seeds in relation to solid losses and water absorption

Fanny Coffigniez , Aurélien Briffaz , Christian Mestres , Lorène Akissoé , Philippe Bohuon
Food Research International, 2019, 119, pp.268 - 275. ⟨10.1016/j.foodres.2019.02.010⟩
Journal articles hal-03486202v1
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Localization and modeling of reaction and diffusion to explain folate behavior during soaking of cowpea

Fanny Coffigniez , Michael Rychlik , Christine Sanier , Christian Mestres , Lisa Striegel
Journal of Food Engineering, 2019, 253, pp.49 - 58. ⟨10.1016/j.jfoodeng.2019.02.012⟩
Journal articles hal-03485714v1
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Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense

Mathieu Weil , Alain Shum Cheong Sing , Jean-Michel Méot , Renaud Boulanger , Philippe Bohuon
Food Chemistry, 2017, 219, pp.274 - 281. ⟨10.1016/j.foodchem.2016.09.144⟩
Journal articles hal-01400687v1

Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores

Joseph Bassama , Nawel Achir , Gilles Trystram , Antoine Collignan , Philippe Bohuon
Journal of Food Engineering, 2015, 149, pp.204-213. ⟨10.1016/j.jfoodeng.2014.10.017⟩
Journal articles hal-01123061v1

Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing

Anthony Fardet , Edmond Rock , Joseph Bassama , Philippe Bohuon , Pichan Prabhasankar
Advances in Nutrition, 2015, 6 (6), pp.629-638. ⟨10.3945/an.115.008789⟩
Journal articles hal-02032434v1

Modelling of brown rice and limited-water cooking modes and its potential use for texture prediction

A. Briffaz , P. Bohuon , J.M. Meot , B. Pons , F. Matencio
Journal of Food Engineering, 2014, 141, pp.99-106. ⟨10.1016/j.jfoodeng.2014.05.008⟩
Journal articles hal-02025775v1

Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat

Thierry Goli , J. Ricci , Philippe Bohuon , Sylvie Marchesseau , Antoine Collignan
Meat Science, 2014, 96 (3), pp.1133-1140. ⟨10.1016/j.meatsci.2013.10.031⟩
Journal articles hal-02052489v1

Modelling of water transport and swelling associated with starch gelatinization during rice cooking

A. Briffaz , P. Bohuon , J.-M. Méot , Manuel Dornier , C. Mestres
Journal of Food Engineering, 2014, 121, pp.143-151. ⟨10.1016/j.jfoodeng.2013.06.013⟩
Journal articles hal-02025777v1

Postharvest treatments of wild pepper ( \textitPiper spp.) in Madagascar

Mathieu Weil , Frédéric Descroix , Alain Shum Cheong Sing , Renaud Boulanger , Mathilde Hoarau
Fruits, 2014, 69 (5), pp.371--380. ⟨10.1051/fruits/2014025⟩
Journal articles hal-01188100v1

Influence of the experimental errors and their propagation on the accuracy of identified kinetics parameters: oxygen and temperature effects on ascorbic acid oxidation during storage

Caroline Pénicaud , Philippe Bohuon , Stéphane Peyron , Nathalie Gontard , Valérie Guillard
Industrial and engineering chemistry research, 2012, 51 (3), pp.1131-1142. ⟨10.1021/ie201087h⟩
Journal articles hal-01267818v1

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
Food Research International, 2012, 47 (1), pp.106 - 115. ⟨10.1016/j.foodres.2012.02.004⟩
Journal articles hal-01004189v1

Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling

Mady Cissé , Philippe Bohuon , Falillou Sambe , Cheikhou Kane , Mama Sakho
Journal of Food Engineering, 2012, 109 (1), pp.16-21. ⟨10.1016/j.jfoodeng.2011.10.012⟩
Journal articles hal-02025791v1

Insight into β-Carotene thermal degradation in oils with multiresponse modeling

Nawel Achir , Caroline Pénicaud , Sylvie Avallone , Philippe Bohuon
Journal of the American Oil Chemists' Society, 2011, 88 (12), pp.2035-2045. ⟨10.1007/s11746-011-1864-2⟩
Journal articles hal-01506489v1
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Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review

Caroline Pénicaud , Nawel Achir , Claudie Dhuique-Mayer , Manuel Dornier , Philippe Bohuon
Fruits, 2011, 66 (6), pp.417-440. ⟨10.1051/fruits/2011058⟩
Journal articles hal-01506490v1

Insights into fry-drying process of wood through a simplified approach of heat and mass transport phenomena

D. Grenier , P. Bohuon , J. M. Meot , H. Bailleres
Chemical Engineering and Processing: Process Intensification, 2010, 49 (5), pp.490-499. ⟨10.1016/j.cep.2010.03.016⟩
Journal articles hal-02594827v1

Kinetics of Anthocyanin Degradation and Browning in Reconstituted Blackberry Juice Treated at High Temperatures (100−180 °C)

Nadiarid Jiménez , Philippe Bohuon , Janice Lima , Manuel Dornier , Fabrice Vaillant
Journal of Agricultural and Food Chemistry, 2010, 58 (4), pp.2314-2322. ⟨10.1021/jf902381e⟩
Journal articles hal-02025808v1

Kinetic study of β-carotene and lutein degradation in oils during heat treatment

Nawel Achir , Verohanitra Randrianatoandro , Philippe Bohuon , Andréina Laffargue , Sylvie Avallone
European Journal of Lipid Science and Technology, 2010, 112 (3), pp.NA-NA. ⟨10.1002/ejlt.200900165⟩
Journal articles hal-02033560v1

Ability of some food preservation processes to modify the overall nutritional value of food

Nawel Achir , Janvier Kindossi , Philippe Bohuon , Antoine Collignan , Gilles Trystram
Journal of Food Engineering, 2010, 100, pp.613-621. ⟨10.1016/j.jfoodeng.2010.05.009⟩
Journal articles hal-01173800v1

Ascorbic acid in food: development of a rapid analysis technique and application to diffusivity determination

Caroline Pénicaud , Stéphane Peyron , Philippe Bohuon , Nathalie N. Gontard , Valérie Guillard
Food Research International, 2010, 43 (3), pp.838-847. ⟨10.1016/j.foodres.2009.12.001⟩
Journal articles hal-02662358v1

Model-free estimation of mass fluxes based on concentration profiles. II. Effect of noise on concentration profiles and of time resolution

P. Bohuon , T. Lucas
Journal of Food Engineering, 2007, 80 (3), pp.754-762. ⟨10.1016/j.jfoodeng.2006.02.031⟩
Journal articles hal-02588707v1
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Heat and mass transfer in fry drying of wood

David Grenier , Philippe Bohuon , Jean Michel Meot , Didier Lecomte , Henri Bailleres
Drying Technology, 2007, 25 (3), p.511-518. ⟨10.1080/07373930601184114⟩
Journal articles hal-01846925v1

Model-free estimation of mass fluxes based on concentration profiles. I. Presentation of the method and of a sensitivity analysis

T. Lucas , P. Bohuon
Journal of Food Engineering, 2005, 70 (2), pp.129-137
Journal articles hal-02583385v1

Faisabilité du refroidissement rapide de sardines à bord des chalutiers

J.M. Chourot , T. Goli , P. Bohuon , N. Rappine , C. Favier
Revue Générale du Froid, 2002, 1022, pp.39-43
Journal articles hal-02580473v1

Le refroidissement rapide du poisson à bord : le cas de la sardine en Méditerranée

T. Goli , J.M. Chourot , N. Zakhia Rozis , P. Bohuon
Revue Générale du Froid, 2002, 1022, pp.44-50
Journal articles hal-02580475v1

Freezing of a porous medium in contact with a concentrated aqueous freezant: numerical modelling of coupled heat and mass transport

T. Lucas , J.M. Chourot , P. Bohuon , D. Flick
International Journal of Heat and Mass Transfer, 2001, 44 (11), pp.2093-2106. ⟨10.1016/S0017-9310(00)00238-6⟩
Journal articles hal-02579702v1

Factors influencing mass transfer during immersion cold storage of apples in NaCl-sucrose solutions

T. Lucas , J. François , P. Bohuon , A.L. Raoult Wack
Lebensmittel wissenschaft und technologie, 1999, 32 (6), pp.327-332
Journal articles hal-02578867v1

Soaking process in ternary liquids: Experimental study of mass transport under natural and forced convection

P. Bohuon , A. Collignan , G.M. Rios , A.L. Raoult-Wack
Journal of Food Engineering, 1998, 37 (4), pp.451 - 469. ⟨10.1016/S0260-8774(98)00073-9⟩
Journal articles hal-01730337v1