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Methodology for extracting an observable reaction pathway for the simulation and control of Maillard reaction during baking of sponge-cake like products

 Catherine Bonazzi , Mathilde Courel , Souad Fehaili , Bertrand Broyart , Rega B. , et al.
11th International Congress on Engineering and Food. “Food Process Engineering in a Changing World”, Assoc. Professor Petros Taoukis School of Chemical Engineering National Technical University of Athens, May 2011, Athènes, Greece
Communication dans un congrès mnhn-03920912v1

Modelling of Moisture Transfer in a Composite Food: Dynamic Water Properties in an Intermediate aw Porous Product in Contact with High aw Filling

 Valérie V. Guillard , B. Broyart , C. Bonazzi , S. Guilbert , Nathalie Gontard
Chemical Engineering Research and Design, 2003, 81 (9), pp.1090-1098. ⟨10.1205/026387603770866236⟩
Article dans une revue hal-02957807v1

Structural and chemical modifications of short dough during baking

 S. Chevallier , Guy Della Valle , Paul Colonna , Bertrand Broyart , Gilles Trystam
Journal of Cereal Science, 2002, 35 (1), pp.1-10
Article dans une revue hal-02676035v1

Predicting moisture transfer and shelf-life of multidomain food products

 Bertrand Broyart , Valérie Guillard , Stephane Guilbert , Nathalie Gontard
Journal of Food Engineering, 2008, 86 (1), pp.74-83. ⟨10.1016/j.jfoodeng.2007.09.012⟩
Article dans une revue istex hal-01173784v1

Predicting colour kinetics during cracker baking

 Bertrand Broyart , G. Trystram , Albert Duquenoy
Journal of Food Engineering, 1998, 35, pp.351-368
Article dans une revue hal-02691749v1
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Oxygen solubility in oils: Original measurement using a non-invasive optical sensor

 Marie-Elisabeth Cuvelier , Bertrand Broyart , Francis F. Courtois , Catherine Bonazzi
29. EFFoST International Conference, Nov 2015, Athènes, Greece. 687 p
Communication dans un congrès hal-01508157v1
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Aconitic acid recovery from sugar-cane stillage: from the modelling of the anion-exchange step to the conception of a novel combined process

 Jenny Wu-Tiu-Yen , Marie-Laure Lameloise , Arnaud Petit , Richard Lewandowski , B. Broyart , et al.
Separation Science and Technology, 2021, 56 (10), pp.1752-1768. ⟨10.1080/01496395.2020.1795677⟩
Article dans une revue hal-03640629v1

Impact of lipid phase on water transfer in food

 Tania Rougier , Catherine Bonazzi , Bertrand Broyart , Jean-Dominique Daudin
Drying Technology, 2007, 25 (2), pp.341-348. ⟨10.1080/07373930601120027⟩
Article dans une revue hal-01155545v1

Controlling moisture transport in a cereal porous product by modification of structural or formulation parameters

 Elisabeth Roca , Bertrand Broyart , Valérie V. Guillard , Stéphane Guilbert , Nathalie Gontard
Food Research International, 2007, 40 (4), pp.461-469. ⟨10.1016/j.foodres.2006.07.015⟩
Article dans une revue istex hal-02957732v1

Modelling oxidation and denaturation of meat proteins during cooking

 Aurélie Promeyrat , Philippe Gatellier , Bertrand Broyart , Alain Kondjoyan , Jean-Dominique Daudin
The DREAM Project International Conference From Model Foods to Food Models:, Jun 2013, Nantes, France. 1 p., 2013
Proceedings/Recueil des communications hal-01269289v1

Modélisation du couplage entre transferts et réactions de Maillard lors du traitement thermique de produits céréaliers

 Bertrand Broyart , Daniel Goujot , Mathilde Courel , Souad Fehaili , Xuan Mi Meyer , et al.
12. Congrès de la Société Française de Génie des Procédés (SFGP 2009), Oct 2009, Marseille, France
Communication dans un congrès hal-01173830v1

Complete decalcification of saline effluent by associating a carboxylic resin with a chelating resin

 Claire Fargues , Bertrand Broyart , Mohamed Benmami , Marie-Laure Lameloise
Separation Science and Technology, 2006, 41 (2), pp.359-377. ⟨10.1080/01496390500459452⟩
Article dans une revue hal-01267103v1
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Numerical study of heat and mass transfer during contact heating of potato slices

 T Vine , D. Flick , B. Broyart
COMSOL Conference 2019, Sep 2019, Cambridge, United Kingdom
Poster de conférence hal-03640663v1
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Experimental and numerical study of heat and mass transfer during contact heating of potato slices

 T. Viné , D. Flick , Emmanuel Bernuau , B. Broyart
4th International Conference on Food and Biosystems Engineering, May 2019, Héraklion, Greece
Poster de conférence hal-03640661v1
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Enhancement of protein structure-forming properties in liquid foams by spray drying

 Clémence Françoise Bernard , Bertrand Broyart , Jean Vasseur , Pablo Granda , Perla Relkin
Dairy Science & Technology, 2008, 88 (1), pp.65-80
Article dans une revue hal-00895777v1

Optimal operating conditions calculation for a pork meat dehydration–impregnation–soaking process

 A. Olmos , Ioan-Cristian Trelea , I. Poligné , A. Collignan , B. Broyart , et al.
LWT - Food Science and Technology, 2004, 37 (7), pp.763-770. ⟨10.1016/j.lwt.2004.02.010⟩
Article dans une revue istex hal-01313370v1

Study of bread baking process: MRI experimental data

 M. Wagner , T. Lucas , A. Davenel , Bertrand Broyart
9th International Congress on Engineering and Food, Montpellier, 7-11 March 2004, 2004, pp.6
Communication dans un congrès hal-02583380v1

Multi reactional modeling to enhance oxidative stability of foods (project STABOXAL)

 Marie-Elisabeth Cuvelier , Stéphanie Roux , Nastaran Manouchehri , Bertrand Broyart , Philippe Gatellier , et al.
12th Euro Fed Lipid Congress – Oils, Fats and Lipids: from Lipidomics to Industrial Innovation, Sep 2014, Montpellier, France. 624 p., 2014, 12. Euro fed lipid congress – oils, fats and lipids: from lipidomics to industrial innovation
Poster de conférence hal-01123373v1

MRI study of bread baking: experimental device and MRI signal analysis

 M.J. Wagner , Marie Loubat , Alain Sommier , D. Le Ray , G. Collewet , et al.
International Journal of Food Science and Technology, 2008, 43 (6), pp.1129-1139
Article dans une revue hal-02588729v1
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Kinetic modelling of myofibrillar protein denaturation and oxidation during heating

 Aurélie Promeyrat , Philippe Gatellier , Bertrand Broyart , Alain Kondjoyan , Jean-Dominique Daudin
European Federation of Food Science and Technology (EFFoST), Nov 2012, Montpellier, France. 2012, European Federation of Food Science and Technology (EFFoST)
Poster de conférence hal-01628129v1

Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture Content

 Valérie V. Guillard , B. Broyart , C. Bonazzi , S. Guilbert , Nathalie Gontard
Journal of Food Science, 2003, 68 (2), pp.555-562. ⟨10.1111/j.1365-2621.2003.tb05711.x⟩
Article dans une revue istex hal-02941361v1

Evolution of Moisture Distribution During Storage in a Composite Food Modelling and Simulation

 Valérie V. Guillard , B. Broyart , C. Bonazzi , S. Guilbert , Nathalie Gontard
Journal of Food Science, 2003, 68 (3), pp.958-966. ⟨10.1111/j.1365-2621.2003.tb08271.x⟩
Article dans une revue istex hal-02957818v1

Modeling permeation of volatile organic molecules through reverse osmosis spiral-wound membranes

 Camille Sagne , Claire Fargues , Bertrand Broyart , Marie-Laure Lameloise , Martine Decloux
Journal of Membrane Science, 2009, 330 (1-2), pp.40-50. ⟨10.1016/j.memsci.2008.12.038⟩
Article dans une revue istex hal-01266517v1

Oxydative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatments, under controlled conditions

 Olesea Roman , Bertrand Heyd , Bertrand Broyart , Roberto Castillo Matienzo , Marie-Noelle Maillard
LWT - Food Science and Technology, 2013, 52, pp.49-59. ⟨10.1016/j.lwt.2012.12.011⟩
Article dans une revue hal-01154736v1

Vers une modélisation mathématique des modifications physicochimiques des protéines lors du chauffage

 Aurélie Promeyrat , Philippe Gatellier , Bertrand Broyart , Alain Kondjoyan , Jean-Dominique Daudin
14. Journées Sciences du Muscle et Technologies des Viandes, Nov 2012, Caen, France. 2 p
Communication dans un congrès hal-01628090v1

Evaluation of heating performances and associated variability of domestic cooking appliances (oven-baking and pan-frying)

 Jérémie Cernela , Bertrand Heyd , Bertrand Broyart
Applied Thermal Engineering, 2014, 62 (2), pp.758-765. ⟨10.1016/j.applthermaleng.2013.08.045⟩
Article dans une revue hal-01173813v1
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A decision support tool to predict mass transfer and microorganism growth in modified atmosphere packagingof fresh food products

 Estelle Chaix , Bertrand Broyart , Carole Guillaume , Olivier Couvert , Valérie Guillard
2012 EFFoST Annual Meeting - A Lunch Box for Tomorrow : An interactive combination of integrated analysis and specialized knowledge of food, Nov 2012, Montpellier, France. 2012
Poster de conférence hal-01628134v1
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Continuous measurement of contact heat flux during minced meat grilling

 Richard Rocca-Poliméni , Nuria Zárate Vilet , Stéphanie Roux , Jean-Luc Bailleul , Bertrand Broyart
Journal of Food Engineering, 2019, 242, pp.163-171. ⟨10.1016/j.jfoodeng.2018.08.032⟩
Article dans une revue hal-02372822v1

A mechanistic model of heat and mass transfer used as a tool to bring insight into chemical reactivity during baking of sponge-cake products

 Caroline Pénicaud , Catherine C. Bonazzi , Bertrand Broyart
6. International CIGR Technical Symposium - Section VI: "Towards a Sustainable Food Chain. Food Process, Bioprocessing and Food Quality Management", Apr 2011, Nantes, France
Communication dans un congrès hal-02744453v1

Mechanistic model to couple oxygen transfer with ascorbic acid oxidation kinetics in model solid food

 Caroline Pénicaud , Bertrand B. Broyart , Stéphane S. Peyron , Nathalie N. Gontard , Valérie V. Guillard
Journal of Food Engineering, 2011, 104 (1), pp.96-104. ⟨10.1016/j.jfoodeng.2010.11.033⟩
Article dans une revue istex hal-01000862v1
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