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Batch distillation of spirits: experimental study and simulation of the behaviour of volatile aroma compounds

Adrien Douady , Cristian Puentes , Pierre Awad , Martine Esteban-Decloux
Journal of the Institute of Brewing, 2019, 125 (2), pp.268-283. ⟨10.1002/jib.560⟩
Journal articles hal-02622556v1
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Caractérisation expérimentale et modélisation de systèmes multiphasiques au cours du procédé de congélation à l’échelle pilote. Application à la fabrication de sorbets et crèmes glacées dans des échangeurs à surface raclée.

Marcela Arellano Salazar
Sciences du Vivant [q-bio]. AgroParisTech, 2012. Français. ⟨NNT : ⟩
Theses tel-02807555v1
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Le Raspberry Pi : un nano‑ordinateur au service de la science et de l’enseignement

Julien Cartailler , Richard Rocca - Polimeni
Cahier des Techniques de l'INRA, 2016, pp.148-156
Journal articles hal-02629562v1

Fading lemonade challenge

Hervé This
Analytical and Bioanalytical Chemistry, 2018, 410 (25), pp.6339-6340. ⟨10.1007/s00216-018-1291-4⟩
Journal articles hal-02620753v1

Délicieux oxymores thermiques

Hervé This
Pour la science, 2019, 502, pp.95
Journal articles hal-02617717v1

Renouveler le délice de la moutarde

Hervé This
Pour la science, 2019, 505, pp.96
Journal articles hal-02619441v1

Des bonbons pour tous les goûts

Hervé This
Pour la science, 2018, 489, pp.96
Journal articles hal-02617675v1

Tackling the question of specific interactions in a complex blend of Proteins

Marie Helene Morel , Amélie Banc , Frédéric Violleau , Paul Menut , Justine Pincemaille , et al.
Edible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France. , 2019
Conference poster hal-02154559v1

Phase separation dynamics of gluten protein mixtures

Amélie Banc , Justine Pincemaille , Salvatore Costanzo , Edouard Chauveau , Marie-Sousai Appavou , et al.
Soft Matter, 2019, 15 (30), pp.6160-6170. ⟨10.1039/C9SM00966C⟩
Journal articles hal-02267857v1

Understanding the Dynamic of Freshness Perception in Plain Fermented Milks thanks to Temporal Dominance of Sensations

Romain Bouteille , Sylvie Cordelle , Caroline Laval , Hervé This , Pascal Schlich
10th Pangborn Sensory Science Symposium, Aug 2013, Rio de Janeiro, Brazil. 2013
Conference poster hal-02804348v1
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A new method for dynamic modelling of bread dough kneading based on artificial neural network

Bouchra B. Lamrini , Guy G. Della Valle , Cristian C. Trelea , Nathalie N. Perrot , Gilles Trystram
Food Control, 2012, 26, pp.512-524. ⟨10.1016/j.foodcont.2012.01.011⟩
Journal articles hal-01000846v1
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A coupled numerical model for studying the thermal denaturation-aggregation of whey proteins

Artemio Plana-Fattori , Aliénor Coutouly , Alain Riaublanc , Christophe Doursat , Denis Flick
The DREAM Project International Conference From Model Foods to Food Models, Jun 2013, Nantes, France. University of Ljubijana, 108 p., 2013, From Model Foods to Food Models The DREAM Project International Conference
Conference poster hal-02745528v1

Identification of aroma compounds formed during the distillation of Cognac spirits

Pierre Awad , Violaine Athès , Martine Esteban-Decloux , Guillaume Snakkers , Pierre P. Giampaoli
The Food Factor: Barcelona Conference , Nov 2016, Barcelona, Spain
Conference papers hal-01588915v1
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Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties

Marine Moussier , Delphine Huc-Mathis , Camille Michon , Véronique Bosc
Journal of Food Engineering, 2019, 249, pp.1-8. ⟨10.1016/j.jfoodeng.2018.12.018⟩
Journal articles hal-02623085v1
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What do stirred yogurt microgels look like? Comparison of laser diffraction, 2D dynamic image analysis and 3D reconstruction

Marine Moussier , Valérie Guenard-Lampron , Kevin Lachin , Gabrielle Moulin , Sylvie L. Turgeon , et al.
Food Structure, 2019, 20, ⟨10.1016/j.foostr.2019.100107⟩
Journal articles hal-02620143v1
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Emulsifying properties of food by-products: Valorizing apple pomace and oat bran

Delphine Huc-Mathis , Claire Journet , N. Fayolle , V Bose
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019, 568, pp.84-91. ⟨10.1016/j.colsurfa.2019.02.001⟩
Journal articles hal-02627603v1
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Experimental and numerical characterization of food dehydration during freezing

Violette Mulot , Hayat Benkhelifa , Didier Pathier , Fatou-Toutie Ndoye , Denis Flick
Journal of Food Engineering, 2019, 263, pp.13-24. ⟨10.1016/j.jfoodeng.2019.05.009⟩
Journal articles hal-02618387v1
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Experimental characterization and modelling of multiphase systems during the freezing process at the pilot scale : Application to sorbet manufacturing in scraped surface heat exchangers

Marcela Patricia Arellano Salazar
Food engineering. AgroParisTech, 2012. English. ⟨NNT : 2012AGPT0088⟩
Theses pastel-01059043v1
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Etude cinétique et optimisation multicritères du couplage déshydratation imprégnation par immersion : séchage convectif de la poire, la pomme et l'abricot

Nadia Djendoubi Mrad
Ingénierie des aliments. AgroParisTech; Ecole Nationale d'Ingénieurs de Sfax, 2012. Français. ⟨NNT : 2012AGPT0097⟩
Theses pastel-01058900v1
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Contribution à l’étude de systèmes divisés alimentaires par observation de microstructures au cours de traitements thermo-mécaniques

Jean-Baptiste Boitte
Ingénierie des aliments. AgroParisTech, 2012. Français. ⟨NNT : 2012AGPT0064⟩
Theses pastel-01059705v1

Influence of oxygen content of kneading atmosphere on oxygen uptake and relaxation index of bread dough with various additives

François Buche , Sylvie Davidou , F Verté , J Rouillé , Jacques Potus , et al.
Journal of Cereal Science, 2014, 60 (2), pp.282-288. ⟨10.1016/j.jcs.2014.06.007⟩
Journal articles hal-01173911v1

Modélisation en génie des procédés par analyse dimensionnelle. Méthode et exemples résolus

Guillaume Delaplace , Karine Loubiere , Fabrice Ducept , Romain Jeantet
Editions Lavoisier TEC et DOC, pp.443, 2014, 978-2-7430-1570-1
Books hal-01173099v1

Characterization of the resistance of a Swiss-type pressed cheese under stress as regards to the organization of the curd grains

Delphine Huc-Mathis , Julien Mottet , François Mariette , Camille Michon
Federation of European Neurosciences Societies (FENS), Apr 2012, Zurich, Switzerland
Conference papers hal-02807343v1

L’aliment: un système complexe à modéliser et maîtriser

Nathalie Perrot , Cédric Baudrit , P. Bourgine , Gilles Trystam
Science culinaire - Matière, procédés et dégustation, Editions Belin, 400 p., 2014, 978-2701175331
Book sections hal-02793203v1

Building food at all scales

Hervé This
Keynote lecture of the FIPDes Day 2016, Sep 2016, Paris, France
Conference papers hal-02792337v1

Comment la science nommée gastronomie moléculaire conduit à l'invention de préparations culinaires nouvelles

Hervé This
Journée scientifique des Doctorants de Chimie ParisTech, Jun 2016, Paris, France
Conference papers hal-02792334v1

Note by note cooking and microfluidics

Hervé This
Conférence Keynote de l'Institut Pierre Gilles de Gennes (IPGG), Dec 2016, Paris, France
Conference papers hal-02792335v1

Art et technologie culinaires

Hervé This
Séance plénière de l'Académie des technologies, Dec 2014, Paris, France
Conference papers hal-02792163v1

For studying note by note food, neutrons will be needed

Hervé This
Neutrons and Food 3, Jul 2014, Paris, France
Conference papers hal-02792165v1
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Flow regime assessment in falling film evaporators using residence time distribution functions

Arlan Caldas Pereira Silveira , Gaëlle Tanguy-Sai , I. Tuler Perrone , Romain Jeantet , Fabrice Ducept , et al.
Journal of Food Engineering, 2015, 160, pp.65-76. ⟨10.1016/j.jfoodeng.2015.03.016⟩
Journal articles hal-01173930v1