Nombre de documents


CV de Jean-Yves Monteau

Article dans une revue5 documents

  • Jean-Yves Monteau, Emmanuel Purlis, Emna Besbes, Vanessa Jury, Alain Le-Bail. Water transfer in bread during staling: Physical phenomena and modelling. Journal of Food Engineering, Elsevier, 2017, 211, pp.95 - 103. 〈10.1016/j.jfoodeng.2017.04.016〉. 〈hal-01669317〉
  • Alain Le-Bail, Vanessa Jury, S. Chevallier, Jean-Yves Monteau, Olivier Rouaud, et al.. Bread crust; A hot topic. Baking Europe, 2016, pp.40-43. 〈hal-01670716〉
  • Asma Rzigue, Jean-Yves Monteau, Khadidja Marmi, Alain Le-Bail, Sylvie Chevallier, et al.. Bread collapse. Causes of the technological defect and impact of depanning time on bread quality. Journal of Food Engineering, Elsevier, 2016, 182, pp.72-80. 〈10.1016/j.jfoodeng.2016.03.007〉. 〈hal-01484785〉
  • Seyed Amir Bahrani, Jean-Yves Monteau, Sid-Ahmed Rezzoug, Catherine Loisel, Zoulikha Maache-Rezzoug. Physics-based modeling of simultaneous heat and mass transfer intensification during vacuum steaming processes of starchy material. Chemical Engineering and Processing: Process Intensification, Elsevier, 2014, 85, pp.216 - 226. 〈10.1016/j.cep.2014.09.005〉. 〈hal-01425195〉
  • Jean-Yves Monteau. Estimation of thermal conductivity of sandwich bread using an inverse method. Journal of Food Engineering, Elsevier, 2008, 85 (1), pp.132 - 140. 〈10.1016/j.jfoodeng.2007.04.034〉. 〈hal-01668432〉

Communication dans un congrès3 documents

  • Leila Aklouche, Jean-Yves Monteau, Luc Guihard, Sid-Ahmed Rezzoug, Zoulikha Maache-Rezzoug. Changes in specific heat and thermal conductivity of hydrothermal treated maize starch. Biopolymers 2017, Nov 2017, Nantes, France. 〈hal-01668983〉
  • Alain Le-Bail, Nesrin Hesso, Emna Besbes, Guénaelle Leray, S. Chevallier, et al.. Water in the case of baking/staling. Impact on quality parameters of selected products. Euro Food Water, May 2016, Louvain, Belgium. 〈hal-01669309〉
  • S.-A. Bahrani, C. Loisel, J.-Y. Monteau, Sid-Ahmed Rezzoug, Zoulikha Maache-Rezzoug. Estimation of effective moisture diffusivity in starchy materials folloming hydrothermal treatments. 6th International Conference on Diffusion in Solids and Liquids (DSL-2010), Jul 2010, Paris, France. 〈hal-00539943〉

Poster3 documents

  • Marion Bedas, Alain Le-Bail, S. Chevallier, Luc Guihard, Vanessa Jury, et al.. BRICE project : checking and breakage of dry cereal products. Biopolymers 2017, Nov 2017, Nantes, France. 〈hal-01669057〉
  • Alain Le-Bail, Vanessa Jury, Jean-Yves Monteau, Christophe Couëdel, Joëlle Grua-Priol, et al.. Projet ANR SATIN-BAKING (2012-2016). Revêtements non adhérents perfluorés. Bilan et perspectives. 67es Journées Techniques des Industries Céréalières, Nov 2016, Paris, France. 〈hal-01670991〉
  • Asma Rzigue, Khadidja Marmi Meriem, Jean-Yves Monteau, Vanessa Jury, Anne-Laure Reguerre, et al.. BREAD – PAN INTERFACE. IMPACT OF CRUST STRUCTURE ON BREAD DEMOLDING. 28th EFFoST International Conference, Nov 2014, Uppsala, Sweden. 〈hal-01668511〉

Chapitre d'ouvrage1 document

  • Nasser Hamdami, Jean-Yves Monteau, Alain Le-Bail, Vanessa Jury. Heat and mass transfer during bread freezing. Georgina Calderón-Domínguez; Gutiérrez-López, Gustavo F.; Keshavan Niranjan. Advances in heat transfer unit operations. Baking and freezing in bread making, CRC Press, pp.249-278, 2017, 978-1-4665-0467-7. 〈hal-01669093〉