Number of documents


CV de Jean-Yves Monteau

Journal articles5 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⟩

Conference papers5 documents

  • Leila Aklouche, Jean-Yves Monteau, Sid-Ahmed Rezzoug, Thierry Maugard, Luc Guihard, et al.. Prediction of thermal conductivity and specific heat of native maize starch and comparison with hydrothermal treated starch. ICOME 2018, Apr 2018, San Sebastian, Spain. ⟨hal-01791118⟩
  • 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, S. Chevallier, Vanessa Jury, C. Loisel, Jean-Yves Monteau, et al.. Glass transition in biopolymers in link with the baking process; application to bread crust. Biopolymers 2017, Nov 2017, Nantes, France. ⟨hal-01969577⟩
  • 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⟩

Poster communications6 documents

  • Patricia Le Bail, Jean-Yves Monteau, Alain Le Bail. MW processing of bakery products to prevent checking & breakage; state of the art (BRICE project). The 52nd Annual Microwave Power Symposium (IMPI 52), Jun 2018, Long Beach, United States. ⟨hal-01927022⟩
  • Alain Le Bail, Patricia Le Bail, Chloé Bailhache, Marion Bedas, S. Chevallier, et al.. BRICE project: solutions to monitor and to mitigate checking and breakage of dry cereal products. 32nd EFFoST International Conference, Nov 2018, Nantes, France. ⟨hal-01968767⟩
  • Jean-Yves Monteau, Cristiane Margoto, Maïlys Warluzelle, Luc Guihard, Alain Le Bail. Cracking of rusks during storage: stress and strain simulation. 32nd EFFoST International Conference, Nov 2018, Nantes, France. ⟨hal-01917089⟩
  • 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⟩

Book sections1 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⟩