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Results: 1-10 |
Results: 10
Characterization of traditional processing of pork meat into boucane
Authors: Poligne, I Collignan, A Trystram, G
Citation: I. Poligne et al., Characterization of traditional processing of pork meat into boucane, MEAT SCI, 59(4), 2001, pp. 377-389
Modeling and control of a mixed-flow rice dryer with emphasis on breakage quality
Authors: Courtois, F Archila, MA Bonazzi, C Meot, JM Trystram, G
Citation: F. Courtois et al., Modeling and control of a mixed-flow rice dryer with emphasis on breakage quality, J FOOD ENG, 49(4), 2001, pp. 303-309
Deep-fat frying of cassava: influence of raw material properties on chip quality
Authors: Vitrac, O Dufour, D Trystram, G Raoult-Wack, AL
Citation: O. Vitrac et al., Deep-fat frying of cassava: influence of raw material properties on chip quality, J SCI FOOD, 81(2), 2001, pp. 227-236
Deep-fat frying of food: heat and mass transfer, transformations and reactions inside the frying material
Authors: Vitrac, O Trystram, G Raoult-Wack, AL
Citation: O. Vitrac et al., Deep-fat frying of food: heat and mass transfer, transformations and reactions inside the frying material, EUR J LIPID, 102(8-9), 2000, pp. 529-538
Indirect measurement of the alcohol concentration during the industrial distillation of Cognac.
Authors: Boutillon, A Decloux, M Trystram, G Raguenaud, P
Citation: A. Boutillon et al., Indirect measurement of the alcohol concentration during the industrial distillation of Cognac., SCI ALIMENT, 20(3), 2000, pp. 347-365
Feed-back quality control in the baking industry using fuzzy sets
Authors: Perrot, N Trystram, G Guely, F Chevrie, F Schoesetters, N Dugre, E
Citation: N. Perrot et al., Feed-back quality control in the baking industry using fuzzy sets, J FOOD PR E, 23(4), 2000, pp. 249-279
Indirect measurement and control of moisture content during dehydration performed by frying
Authors: Trystram, G Trelea, IC Raoult-Wack, AL Diaz, A Courtois, F
Citation: G. Trystram et al., Indirect measurement and control of moisture content during dehydration performed by frying, DRY TECHNOL, 17(7-8), 1999, pp. 1627-1637
Influence of model uncertainty on the dynamic optimal control performance of a batch corn drying process
Authors: Trelea, IC Trystram, G Courtois, F
Citation: Ic. Trelea et al., Influence of model uncertainty on the dynamic optimal control performance of a batch corn drying process, DRY TECHNOL, 17(6), 1999, pp. 1173-1180
Correlation between sensory data, instrumental data (gas sensors, physico-chemical analysis) and palatability measurements of twelve moist foods for cats
Authors: Denis, CNS Carel, P Hossenlopp, J Trystram, G Rutledge, DN Emonet, C
Citation: Cns. Denis et al., Correlation between sensory data, instrumental data (gas sensors, physico-chemical analysis) and palatability measurements of twelve moist foods for cats, SCI ALIMENT, 19(1), 1999, pp. 35-55
Kinetics of moisture loss and fat absorption during frying for different varieties of plantain
Authors: Diaz, A Trystram, G Vitrac, O Dufour, D Raoult-Wack, AL
Citation: A. Diaz et al., Kinetics of moisture loss and fat absorption during frying for different varieties of plantain, J SCI FOOD, 79(2), 1999, pp. 291-299
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