Philippe Bohuon

Professeur en Génie des procédés à l'Institut Agro, Montpellier

Documents

Domaines de recherche

Publications

	Quantifying water distribution between starch and protein in beans and chickpeas during cooking Charlotte Lefèvre , Christian Mestres , Philippe Bohuon Journal of Food Engineering, 2024, pp.112021. ⟨10.1016/j.jfoodeng.2024.112021⟩ Article dans une revue hal-04506331v1
	Study of microwave cooking of legumes with excess water: The case of chickpeas Clarissa Detomi de Albuquerque , Paul Carrey , Philippe Bohuon , Bernard Cuq MATEC Web of Conferences, 2023, 379, pp.05007. ⟨10.1051/matecconf/202337905007⟩ Article dans une revue hal-04157730v1
	Modeling the Thermal Denaturation of the Protein–Water System in Pulses (Lentils, Beans, and Chickpeas) Charlotte Lefèvre , Philippe Bohuon , Valérie Lullien-Pellerin , Christian Mestres Journal of Agricultural and Food Chemistry, 2022, 70 (32), pp.9980-9989. ⟨10.1021/acs.jafc.2c03553⟩ Article dans une revue hal-03748801v1
	Impact of cooking and drying operations on color, curcuminoids, and aroma of Curcuma longa L. Molika Yin , Mathieu Weil , Sylvie Avallone , Marc Lebrun , Geneviève Conejero Journal of Food Processing and Preservation, 2022, 46 (5), ⟨10.1111/jfpp.16643⟩ Article dans une revue hal-03650586v1
	Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L. Molika Yin , Mathieu Weil , Sylvie Avallone , Isabelle Maraval , Nelly Forestier-Chiron Journal of Food Measurement and Characterization, 2022, 17 (1), pp.998-1008. ⟨10.1007/s11694-022-01683-w⟩ Article dans une revue hal-04529579v1
	Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture Têko Gouyo , Éric Rondet , Christian Mestres , Céline Hofleitner , Philippe Bohuon Journal of Food Engineering, 2021, 298, pp.110484. ⟨10.1016/j.jfoodeng.2021.110484⟩ Article dans une revue hal-03892001v1
	Modeling the gelatinization-melting transition of the starch-water system in pulses (lentil, bean and chickpea) C. Lefèvre , P. Bohuon , L. Akissoé , L. Ollier , B. Matignon Carbohydrate Polymers, 2021, 264, pp.117983. ⟨10.1016/j.carbpol.2021.117983⟩ Article dans une revue hal-03892043v1
	Multi-compartment model for heat and mass transfer during the frying of frozen pre-fried french fries Têko Gouyo , Daniel Goujot , Philippe Bohuon , Francis F. Courtois Journal of Food Engineering, 2021, 305, pp.110587. ⟨10.1016/j.jfoodeng.2021.110587⟩ Article dans une revue hal-03188348v1
	Modelling folates reaction kinetics during cowpea seed germination in comparison with soaking Fanny Coffigniez , Michael Rychlik , Christian Mestres , Lisa Striegel , Philippe Bohuon Food Chemistry, 2021, 340, pp.127960 -. ⟨10.1016/j.foodchem.2020.127960⟩ Article dans une revue hal-03492412v1
	A digital learning tool based on models and simulators for food engineering (MESTRAL) Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Kondjoyan Journal of Food Engineering, 2021, 293, pp.110375. ⟨10.1016/j.jfoodeng.2020.110375⟩ Article dans une revue hal-02980650v1
	Quality, typicity and potential valorization of Piper borbonense, a poorly known wild pepper from Reunion Island Mathieu Weil , Renaud Boulanger , Gilles Morel , Adrien Servent , Alain Shum-Chéong-Sing Fruits, 2020, 75 (3), pp.95-103. ⟨10.17660/th2020/75.3.1⟩ Article dans une revue hal-03886471v1
	Estimation of the kinetic parameters of anthocyanins degradation at different water activities during treatments at high temperature (100–140 °C) using an unsteady-state 3D model Nadiarid Jiménez , Joseph Bassama , Philippe Bohuon Journal of Food Engineering, 2020, 279, pp.109951. ⟨10.1016/j.jfoodeng.2020.109951⟩ Article dans une revue hal-03886078v1
	Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution Nadiarid N. Jimenez , Joseph Bassama , Marvin Soto , Manuel Dornier , Ana Mercedes Pérez International Journal of Food Science and Technology, 2020, ⟨10.1111/ijfs.14507⟩ Article dans une revue hal-02514821v1
	Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying Têko Gouyo , Christian Mestres , Isabelle Maraval , Bénédicte Fontez Nguyen The , Céline Hofleitner Food Research International, 2020, 131, pp.108947. ⟨10.1016/j.foodres.2019.108947⟩ Article dans une revue hal-02624675v1
	Impact of soaking process on the microstructure of cowpea seeds in relation to solid losses and water absorption Fanny Coffigniez , Aurélien Briffaz , Christian Mestres , Lorène Akissoé , Philippe Bohuon Food Research International, 2019, 119, pp.268 - 275. ⟨10.1016/j.foodres.2019.02.010⟩ Article dans une revue hal-03486202v1
	Localization and modeling of reaction and diffusion to explain folate behavior during soaking of cowpea Fanny Coffigniez , Michael Rychlik , Christine Sanier , Christian Mestres , Lisa Striegel Journal of Food Engineering, 2019, 253, pp.49 - 58. ⟨10.1016/j.jfoodeng.2019.02.012⟩ Article dans une revue hal-03485714v1
	Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense Mathieu Weil , Alain Shum Cheong Sing , Jean-Michel Méot , Renaud Boulanger , Philippe Bohuon Food Chemistry, 2017, 219, pp.274 - 281. ⟨10.1016/j.foodchem.2016.09.144⟩ Article dans une revue hal-01400687v1
	Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores Joseph Bassama , Nawel Achir , Gilles Trystram , Antoine Collignan , Philippe Bohuon Journal of Food Engineering, 2015, 149, pp.204-213. ⟨10.1016/j.jfoodeng.2014.10.017⟩ Article dans une revue hal-01123061v1
	Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing Anthony Fardet , Edmond Rock , Joseph Bassama , Philippe Bohuon , Pichan Prabhasankar Advances in Nutrition, 2015, 6 (6), pp.629-638. ⟨10.3945/an.115.008789⟩ Article dans une revue hal-02032434v1
	Postharvest treatments of wild pepper ( \textitPiper spp.) in Madagascar Mathieu Weil , Frédéric Descroix , Alain Shum Cheong Sing , Renaud Boulanger , Mathilde Hoarau Fruits, 2014, 69 (5), pp.371--380. ⟨10.1051/fruits/2014025⟩ Article dans une revue hal-01188100v1
	Modelling of brown rice and limited-water cooking modes and its potential use for texture prediction A. Briffaz , P. Bohuon , J.M. Meot , B. Pons , F. Matencio Journal of Food Engineering, 2014, 141, pp.99-106. ⟨10.1016/j.jfoodeng.2014.05.008⟩ Article dans une revue hal-02025775v1
	Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat Thierry Goli , J. Ricci , Philippe Bohuon , Sylvie Marchesseau , Antoine Collignan Meat Science, 2014, 96 (3), pp.1133-1140. ⟨10.1016/j.meatsci.2013.10.031⟩ Article dans une revue hal-02052489v1
	Modelling of water transport and swelling associated with starch gelatinization during rice cooking A. Briffaz , P. Bohuon , J.-M. Méot , Manuel Dornier , C. Mestres Journal of Food Engineering, 2014, 121, pp.143-151. ⟨10.1016/j.jfoodeng.2013.06.013⟩ Article dans une revue hal-02025777v1
	Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100-140 degrees C) Nadiarid N. Jimenez , Philippe P. Bohuon , Manuel M. Dornier , Catherine C. Bonazzi , Ana A. Mercedes Perez Food Research International, 2012, 47 (1), pp.106 - 115. ⟨10.1016/j.foodres.2012.02.004⟩ Article dans une revue hal-01004189v1
	Influence of the experimental errors and their propagation on the accuracy of identified kinetics parameters: oxygen and temperature effects on ascorbic acid oxidation during storage Caroline Pénicaud , Philippe Bohuon , Stéphane Peyron , Nathalie Gontard , Valérie Guillard Industrial and engineering chemistry research, 2012, 51 (3), pp.1131-1142. ⟨10.1021/ie201087h⟩ Article dans une revue hal-01267818v1
	Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling Mady Cissé , Philippe Bohuon , Falillou Sambe , Cheikhou Kane , Mama Sakho Journal of Food Engineering, 2012, 109 (1), pp.16-21. ⟨10.1016/j.jfoodeng.2011.10.012⟩ Article dans une revue hal-02025791v1
	Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review Caroline Pénicaud , Nawel Achir , Claudie Dhuique-Mayer , Manuel Dornier , Philippe Bohuon Fruits, 2011, 66 (6), pp.417-440. ⟨10.1051/fruits/2011058⟩ Article dans une revue hal-01506490v1
	Insight into β-Carotene thermal degradation in oils with multiresponse modeling Nawel Achir , Caroline Pénicaud , Sylvie Avallone , Philippe Bohuon Journal of the American Oil Chemists' Society, 2011, 88 (12), pp.2035-2045. ⟨10.1007/s11746-011-1864-2⟩ Article dans une revue hal-01506489v1
	Insights into fry-drying process of wood through a simplified approach of heat and mass transport phenomena D. Grenier , P. Bohuon , J. M. Meot , H. Bailleres Chemical Engineering and Processing: Process Intensification, 2010, 49 (5), pp.490-499. ⟨10.1016/j.cep.2010.03.016⟩ Article dans une revue hal-02594827v1
	Kinetic study of β-carotene and lutein degradation in oils during heat treatment Nawel Achir , Verohanitra Randrianatoandro , Philippe Bohuon , Andréina Laffargue , Sylvie Avallone European Journal of Lipid Science and Technology, 2010, 112 (3), pp.NA-NA. ⟨10.1002/ejlt.200900165⟩ Article dans une revue hal-02033560v1
	Ability of some food preservation processes to modify the overall nutritional value of food Nawel Achir , Janvier Kindossi , Philippe Bohuon , Antoine Collignan , Gilles Trystram Journal of Food Engineering, 2010, 100, pp.613-621. ⟨10.1016/j.jfoodeng.2010.05.009⟩ Article dans une revue hal-01173800v1
	Ascorbic acid in food: development of a rapid analysis technique and application to diffusivity determination Caroline Pénicaud , Stéphane Peyron , Philippe Bohuon , Nathalie N. Gontard , Valérie Guillard Food Research International, 2010, 43 (3), pp.838-847. ⟨10.1016/j.foodres.2009.12.001⟩ Article dans une revue hal-02662358v1
	Kinetics of Anthocyanin Degradation and Browning in Reconstituted Blackberry Juice Treated at High Temperatures (100−180 °C) Nadiarid Jiménez , Philippe Bohuon , Janice Lima , Manuel Dornier , Fabrice Vaillant Journal of Agricultural and Food Chemistry, 2010, 58 (4), pp.2314-2322. ⟨10.1021/jf902381e⟩ Article dans une revue hal-02025808v1
	Model-free estimation of mass fluxes based on concentration profiles. II. Effect of noise on concentration profiles and of time resolution P. Bohuon , T. Lucas Journal of Food Engineering, 2007, 80 (3), pp.754-762. ⟨10.1016/j.jfoodeng.2006.02.031⟩ Article dans une revue hal-02588707v1
	Heat and mass transfer in fry drying of wood David Grenier , Philippe Bohuon , Jean Michel Meot , Didier Lecomte , Henri Bailleres Drying Technology, 2007, 25 (3), p.511-518. ⟨10.1080/07373930601184114⟩ Article dans une revue hal-01846925v1
	Model-free estimation of mass fluxes based on concentration profiles. I. Presentation of the method and of a sensitivity analysis T. Lucas , P. Bohuon Journal of Food Engineering, 2005, 70 (2), pp.129-137 Article dans une revue hal-02583385v1
	Faisabilité du refroidissement rapide de sardines à bord des chalutiers J.M. Chourot , T. Goli , P. Bohuon , N. Rappine , C. Favier Revue Générale du Froid, 2002, 1022, pp.39-43 Article dans une revue hal-02580473v1
	Le refroidissement rapide du poisson à bord : le cas de la sardine en Méditerranée T. Goli , J.M. Chourot , N. Zakhia Rozis , P. Bohuon Revue Générale du Froid, 2002, 1022, pp.44-50 Article dans une revue hal-02580475v1
	Freezing of a porous medium in contact with a concentrated aqueous freezant: numerical modelling of coupled heat and mass transport T. Lucas , J.M. Chourot , P. Bohuon , D. Flick International Journal of Heat and Mass Transfer, 2001, 44 (11), pp.2093-2106. ⟨10.1016/S0017-9310(00)00238-6⟩ Article dans une revue hal-02579702v1
	Factors influencing mass transfer during immersion cold storage of apples in NaCl-sucrose solutions T. Lucas , J. François , P. Bohuon , A.L. Raoult Wack Lebensmittel wissenschaft und technologie, 1999, 32 (6), pp.327-332 Article dans une revue hal-02578867v1
	Soaking process in ternary liquids: Experimental study of mass transport under natural and forced convection P. Bohuon , A. Collignan , G.M. Rios , A.L. Raoult-Wack Journal of Food Engineering, 1998, 37 (4), pp.451 - 469. ⟨10.1016/S0260-8774(98)00073-9⟩ Article dans une revue hal-01730337v1

	Understanding the physicochemical processes involved in cooking legumes to drive water transfer Philippe P. Bohuon , Charlotte Lefevre , Christian Mestres ICEF14 - International Congress of Engineering Food, IAEF- International Association For Engineering And Food, Jun 2023, Nantes, France Communication dans un congrès hal-04430836v1
	Evolution of colour and curcuminoids during the turmeric processing M. Yin , M. Weil , Sylvie Avallone , Philippe Bohuon 35th EFFoST International Conference 2021 : Healthy Individuals, Resilient Communities, and Global Food Security, EFFOST, Nov 2021, Lausanne, Switzerland Communication dans un congrès hal-03894390v1
	Piloter la cuisson des légumineuses pour améliorer leur qualité nutritionnelle Charlotte Lefèvre , Philippe Bohuon , Christian Mestres Rencontres Francophones des Légumineuses, USC Légumineuses, Ecophysiologie Végétale, Agroécologie (LEVA), Feb 2021, Angers, France Communication dans un congrès hal-03894423v1
	Understanding starch gelatinization and proteins denaturation during pulses cooking to improve nutritional quality Charlotte Lefèvre , Philippe Bohuon , Christian Mestres 35th EFFoST International Conference 2021 : Healthy Individuals, Resilient Communities, and Global Food Security, EFFOST, Nov 2021, Lausanne, Switzerland Communication dans un congrès hal-03894436v1
	A versatile simulator for defrosting, convective and boiling drying during hot air frying process Daniel Goujot , Têko Gouyo , Philippe Bohuon , Francis Courtois International Multidisciplinary Modeling & Simulation Multiconference, Sep 2021, Krakow, Poland Communication dans un congrès hal-03320803v1
	Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp) Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan Journée SFGP du groupe Ingénierie Avancée des Procédés "Simulation des procédés dans les industries agroalimentaires", May 2019, Montpellier, France Communication dans un congrès hal-03173776v1
	Outil numérique d’enseignement des procédés de transformation alimentaires via l’ingénierie des connaissances Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan SFGP 2019, Oct 2019, Nantes, France Communication dans un congrès hal-03173861v1
	Impact du mode de cuisson des frites sur la microstructure de leur croûte et leurs déterminants texturaux T. Gouyo , Eric Rondet , Christian Mestres , Philippe Bohuon Rayons X et Matière 2019, Nov 2019, Nancy, France Communication dans un congrès hal-03894935v1
	Food process models for training purpose through knowledge engineering methods Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan ICEF13 - 13th International Congress on Engineering and Food, Sep 2019, Melbourne, Australia Communication dans un congrès hal-03125592v1
	Modelling in-vitro starch digestibility as a function of both food structure and degree of starch gelatinization α: case of plantain A. Briffaz , Andrés Giraldo Toro , O. Gilbert , J. Ricci , Philippe Bohuon 33rd EFFoST International Conference 2019 Sustainable Food Systems - Performing by Connecting, EFFOST, Nov 2019, Rotterdam, Netherlands Communication dans un congrès hal-03894920v1
	Description des traitements post-récolte du poivre sauvage (Piper spp.) à Madagascar Mathieu Weil , Frédéric Descroix , Alain Shum Cheong Sing , Renaud Boulanger , Mathilde Hoarau Journées scientifiques QualiREG, Nov 2014, Antananarivo, Madagascar Communication dans un congrès hal-01193187v1
	Effet du procédé de friture sur la répartition et l'état de l'eau mesurée par la RMN et IRM François Mariette , C. Branellec , O. Vitrac , P. Bohuon 11èmes rencontres scientifiques et technologiques des industries alimentaires AGORAL, Nantes, 31 mars-1er avril 1999, 1999, France. pp.6 Communication dans un congrès hal-02580122v1
	Demarch for the modeling of coupled heat and mass transfer during immersion chilling and freezing T. Lucas , J.M. Chourot , P. Bohuon , A.L. Raoult Wack , D. Flick Proceedings of the European concerted action on "The preservation of frozen food quality and safety throughout the distribution chain", Athens, GRC, 27-29 March 1998, 1998, Greece. pp.7 Communication dans un congrès hal-02577640v1

Philippe Bohuon

Domaines de recherche

Publications

Quantifying water distribution between starch and protein in beans and chickpeas during cooking

Study of microwave cooking of legumes with excess water: The case of chickpeas

Modeling the Thermal Denaturation of the Protein–Water System in Pulses (Lentils, Beans, and Chickpeas)

Impact of cooking and drying operations on color, curcuminoids, and aroma of Curcuma longa L.

Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L.

Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture

Modeling the gelatinization-melting transition of the starch-water system in pulses (lentil, bean and chickpea)

Multi-compartment model for heat and mass transfer during the frying of frozen pre-fried french fries

Modelling folates reaction kinetics during cowpea seed germination in comparison with soaking

A digital learning tool based on models and simulators for food engineering (MESTRAL)

Quality, typicity and potential valorization of Piper borbonense, a poorly known wild pepper from Reunion Island

Estimation of the kinetic parameters of anthocyanins degradation at different water activities during treatments at high temperature (100–140 °C) using an unsteady-state 3D model

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying

Impact of soaking process on the microstructure of cowpea seeds in relation to solid losses and water absorption

Localization and modeling of reaction and diffusion to explain folate behavior during soaking of cowpea

Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense

Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores

Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing

Postharvest treatments of wild pepper ( \textitPiper spp.) in Madagascar

Modelling of brown rice and limited-water cooking modes and its potential use for texture prediction

Influence of sodium chloride and pH during acidic marination on water retention and mechanical properties of turkey breast meat

Modelling of water transport and swelling associated with starch gelatinization during rice cooking

Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100-140 degrees C)

Influence of the experimental errors and their propagation on the accuracy of identified kinetics parameters: oxygen and temperature effects on ascorbic acid oxidation during storage

Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling

Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review

Insight into β-Carotene thermal degradation in oils with multiresponse modeling

Insights into fry-drying process of wood through a simplified approach of heat and mass transport phenomena

Kinetic study of β-carotene and lutein degradation in oils during heat treatment

Ability of some food preservation processes to modify the overall nutritional value of food

Ascorbic acid in food: development of a rapid analysis technique and application to diffusivity determination

Kinetics of Anthocyanin Degradation and Browning in Reconstituted Blackberry Juice Treated at High Temperatures (100−180 °C)

Model-free estimation of mass fluxes based on concentration profiles. II. Effect of noise on concentration profiles and of time resolution

Heat and mass transfer in fry drying of wood

Model-free estimation of mass fluxes based on concentration profiles. I. Presentation of the method and of a sensitivity analysis

Faisabilité du refroidissement rapide de sardines à bord des chalutiers

Le refroidissement rapide du poisson à bord : le cas de la sardine en Méditerranée

Freezing of a porous medium in contact with a concentrated aqueous freezant: numerical modelling of coupled heat and mass transport

Factors influencing mass transfer during immersion cold storage of apples in NaCl-sucrose solutions

Soaking process in ternary liquids: Experimental study of mass transport under natural and forced convection

Understanding the physicochemical processes involved in cooking legumes to drive water transfer

Evolution of colour and curcuminoids during the turmeric processing

Piloter la cuisson des légumineuses pour améliorer leur qualité nutritionnelle

Understanding starch gelatinization and proteins denaturation during pulses cooking to improve nutritional quality

A versatile simulator for defrosting, convective and boiling drying during hot air frying process

Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)

Outil numérique d’enseignement des procédés de transformation alimentaires via l’ingénierie des connaissances

Impact du mode de cuisson des frites sur la microstructure de leur croûte et leurs déterminants texturaux

Food process models for training purpose through knowledge engineering methods

Modelling in-vitro starch digestibility as a function of both food structure and degree of starch gelatinization α: case of plantain

Description des traitements post-récolte du poivre sauvage (Piper spp.) à Madagascar

Effet du procédé de friture sur la répartition et l'état de l'eau mesurée par la RMN et IRM

Demarch for the modeling of coupled heat and mass transfer during immersion chilling and freezing