검색결과 : 16건
| No. | Article |
|---|---|
| 1 |
Simulation model for the optimization of a radiant plate hot-smoking process Raffray G, Sebastian P, Collignan A Journal of Food Engineering, 147, 56, 2015 |
| 2 |
Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores Bassama J, Achir N, Trystram G, Collignan A, Bohuon P Journal of Food Engineering, 149, 204, 2015 |
| 3 |
Multiobjective optimization of the preliminary design of an innovative hot-smoking process Raffray G, Collignan A, Sebastian P Journal of Food Engineering, 158, 94, 2015 |
| 4 |
Modeling heat transfer for disinfestation and control of insects (larvae and eggs) in date fruits Ben-Lalli A, Bohuon P, Collignan A, Meot JM Journal of Food Engineering, 116(2), 505, 2013 |
| 5 |
Mass transfer dynamics during the acidic marination of turkey meat Goli T, Bohuon P, Ricci J, Trystram G, Collignan A Journal of Food Engineering, 104(1), 161, 2011 |
| 6 |
Ability of some food preservation processes to modify the overall nutritional value of food Achir N, Kindossi J, Bohuon P, Collignan A, Trystram G Journal of Food Engineering, 100(4), 613, 2010 |
| 7 |
Impact of solute molecular mass and molality, and solution viscosity on mass transfer during immersion of meat in a complex solution Santchurn SJ, Collignan A, Trystram G Journal of Food Engineering, 78(4), 1188, 2007 |
| 8 |
Thermal characterization of chicken fat dry fractionation process Arnaud E, Trystram G, Relkin P, Collignan A Journal of Food Engineering, 72(4), 390, 2006 |
| 9 |
Processing smoked pork belly by immersion in a complex solution at high temperature Poligne I, Collignan A, Trystram G Journal of Food Engineering, 66(2), 155, 2005 |
| 10 |
Drying and smoking of meat: heat and mass transfer modeling and experimental analysis Sebastian P, Bruneau D, Collignan A, Rivier M Journal of Food Engineering, 70(2), 227, 2005 |