Besoins des industries alimentaires : alimentation, nutrition et élaboration d'aliments : Agriculture et alimentation : des liens à repenser = Food industries and the nutritional impact of products : Agriculture and Food : some links to rethinkTRYSTRAM, Gilles.OCL. Oléagineux, corps gras, lipides. 2008, Vol 15, Num 2, pp 134-138, issn 1258-8210, 5 p.Conference Paper

Effets des transformations industrielles des pommes de terre sur les propriétés nutritionnelles = The nutritional properties of frozen potato productsTRYSTRAM, Gilles.Cahiers de nutrition et de diététique. 2010, Vol 45, issn 0007-9960, S52-S59, HS1Article

Continuous measurement of convective heat flux during deep-frying: validation and application to inverse modelingVITRAC, Olivier; TRYSTRAM, Gilles; RAOULT-WACK, Anne-Lucie et al.Journal of food engineering. 2003, Vol 60, Num 2, pp 111-124, issn 0260-8774, 14 p.Article

Aide au pilotage: application agroalimentaireCURT, Corinne; HOSSENLOPP, Joseph; PERROT, Nathalie et al.Techniques de l'ingénieur. Informatique industrielle. 2005, Vol S2, Num S7437, issn 1632-3831, S7437.1-S7437.15Article

POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESSAMAN MOHAMMAD ZIAIIFAR; COURTOIS, Francis; TRYSTRAM, Gilles et al.Journal of food process engineering. 2010, Vol 33, Num 2, pp 191-212, issn 0145-8876, 22 p.Article

Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process : Validation of an extraction methodAIT AMEUR, Lamia; TRYSTRAM, Gilles; BIRLOUEZ-ARAGON, Ines et al.Food chemistry. 2006, Vol 98, Num 4, pp 790-796, issn 0308-8146, 7 p.Article

Non-linear predictive control of a vapour compression cycleLEDUCQ, Denis; GUILPAN, Jacques; TRYSTRAM, Gilles et al.International journal of refrigeration. 2006, Vol 29, Num 5, pp 761-772, issn 0140-7007, 12 p.Article

Advances in research in food process engineering as presented at ICEF 9BIMBENET, Jean-Jacques; SCHUBERT, Helmar; TRYSTRAM, Gilles et al.Journal of food engineering. 2007, Vol 78, Num 2, pp 390-404, issn 0260-8774, 15 p.Article

Formalisation of at-line human evaluations to monitor product changes during processing integration of human decision in the dry sausage ripening processCURT, Corinne; TRYSTRAM, Gilles; HOSSENLOPP, Joseph et al.Sciences des aliments. 2001, Vol 21, Num 6, pp 663-681, issn 0240-8813Article

CARACTERISATION EXPERIMENTALE ET MODELISATION DE L'OPERATION DE FRITURE = EXPERIMENTAL ASSESSMENT AND MODELING OF DEEP-FRYING UNIT OPERATIONVitrac, Olivier; Trystram, Gilles.2000, 332 p.Thesis

Deep-fat frying of cassava: influence of raw material properties on chip qualityVITRAC, Olivier; DUFOUR, Dominique; TRYSTRAM, Gilles et al.Journal of the science of food and agriculture. 2001, Vol 81, Num 2, pp 227-236, issn 0022-5142Article

Ability of some food preservation processes to modify the overall nutritional value of foodACHIR, Nawel; KINDOSSI, Janvier; BOHUON, Philippe et al.Journal of food engineering. 2010, Vol 100, Num 4, pp 613-621, issn 0260-8774, 9 p.Article

Pulsed vacuum brining of poultry meat: interpretation of mass transfer mechanismsDEUMIER, Francois; TRYSTRAM, Gilles; COLLIGNAN, Antoine et al.Journal of food engineering. 2003, Vol 58, Num 1, pp 85-93, issn 0260-8774, 9 p.Article

Thermal Sensitivity of Some Plantain Micronutrients during Deep-Fat FryingAVALLONE, Sylvie; ROJAS-GONZALEZ, Juan A; TRYSTRAM, Gilles et al.Journal of food science. 2009, Vol 74, Num 5, issn 0022-1147, C339-C347Article

Etude et modélisation d'un four-tunnel de biscuiterie à chauffage indirect au gaz naturel = Study and modelling of an indirect band oven heated with natural gas for biscuit bakingSavoye Barbotteau, Isabelle; Trystram, Gilles.1993, 286 p.Thesis

APPLICATION DE LA FRITURE A LA VALORISATION DE LA BANANE PLANTAIN (Musa paradisiaca L.). CONTRIBUTION A LA CONNAISSANCE ET A L'OPTIMISATION DE L'OPERATION UNITAIRE DE FRITURE = THE APPLICATION OF FRYING TECHNOLOGY TO GENERATE ADDED VALUE IN PLANTAIN (Musa paradisiaca L.). A STUDY INVOLVING THE INVESTIGATION OF THE UNIT OPERATION OF FRYINGDiaz Ortiz, Alberto; Trystram, Gilles.1997, 233 p.Thesis

Contribution à la commande prédictive optimale sous contraintes des procédés discontinus non linéaires utilisés dans l'industrie alimentaire = Contribution to constrained predictive optimal control of nonlinear batch processes used in food industryTrelea, Ioan-Cristian; Trystram, Gilles.1997, 202 p.Thesis

The fate of furfurals and other volatile markers during the baking process of a model cookieAIT AMEUR, Lamia; REGA, Barbara; GIAMPAOLI, Pierre et al.Food chemistry. 2008, Vol 111, Num 3, pp 758-763, issn 0308-8146, 6 p.Article

Deep-fat frying of food: Heat and mass transfer, transformations and reactions inside the frying materialVITRAC, Olivier; TRYSTRAM, Gilles; RAOULT-WACK, Anne-Lucie et al.European journal of lipid science and technology (Print). 2000, Vol 102, Num 8-9, pp 529-538, issn 1438-7697Conference Paper

Influence of aeration conditions on physical and sensory properties of aerated cake batter and biscuitsEDOURA-GAENA, Roch-Boris; ALLAIS, Irène; TRYSTRAM, Gilles et al.Journal of food engineering. 2007, Vol 79, Num 3, pp 1020-1032, issn 0260-8774, 13 p.Article

Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylindersROJAS-GONZALEZ, Juan A; AVALLONE, Sylvie; BRAT, Pierre et al.International journal of food sciences and nutrition. 2006, Vol 57, Num 1-2, pp 123-136, issn 0963-7486, 14 p.Article

The fuzzy set theory: a helpful tool for the estimation of sensory properties of crusting sausage appearance by a single expertIOANNOU, Irina; PERROT, Nathalie; HOSSENLOPP, Joseph et al.Food quality and preference. 2002, Vol 13, Num 7-8, pp 589-595, issn 0950-3293, 7 p.Conference Paper

How human expertise at industrial scale and experiments can be combined to improve food process knowledge and controlALLAIS, Irène; EDOURA-GAENA, Roch-Boris; GROS, Jean-Bernard et al.Food research international. 2007, Vol 40, Num 5, pp 585-602, issn 0963-9969, 18 p.Article

Modelling of food and food processesTRYSTRAM, Gilles.Journal of food engineering. 2012, Vol 110, Num 2, pp 269-277, issn 0260-8774, 9 p.Conference Paper

Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying processAMAN MOHAMMAD ZIAIIFAR; ACHIR, Nawel; COURTOIS, Francis et al.International journal of food science & technology. 2008, Vol 43, Num 8, pp 1410-1423, issn 0950-5423, 14 p.Article