Recherche - Archive ouverte HAL Accéder directement au contenu

Filtrer vos résultats

176 résultats
Page :
triés par

Process and product innovation in the cold chain: methods of marketing R&D projects

 I. Cremille , J.M. Gaillard , A.L. Raoult Wack , T. Lucas , J.M. Chourot , et al.
European concerted action on the preservation of frozen food quality and safety throughout the distribution chain, Leeds, GBR, 26-27 September 1997, 1997, United Kingdom. pp.59-64
Communication dans un congrès hal-02578222v1

Mass and thermal behaviour of the food surface during immersion freezing

 T. Lucas , D. Flick , A.L. Raoult Wack
Journal of Food Engineering, 1999, 41 (1), pp.23-32
Article dans une revue hal-02578868v1

Chilling and freezing of part-baked bread. I. An MRI signal analysis

 T. Lucas , D. Le Ray , A. Davenel
Journal of Food Engineering, 2005, 70 (2), pp.139-149
Article dans une revue hal-02583371v1

Water, Ice and Sucrose behaviour in frozen sucrose-protein solutions as studied by 1H NMR

 T. Lucas , François Mariette , S. Dominiawsyk , D. Le Ray
Food Chemistry, 2004, 84 (2), pp.77-89
Article dans une revue hal-02583382v1

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

Multiphysics during bread making : Numerical modelling and technological teachings from simulations

 D. Grenier , Fernanda Vanin , T. Lucas , Christophe C. Doursat , D. Flick , et al.
4th International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain : Model-IT, Jun 2008, Madrid, Spain. pp.147-154
Communication dans un congrès hal-02590521v1

Enhanced aeration of part-baked bread using a novel combination of baking and partial vacuum

 David Grenier , T. Lucas , D. Le Ray
Journal of Food Engineering, 2019, 248, pp.62-70. ⟨10.1016/j.jfoodeng.2018.12.014⟩
Article dans une revue hal-02608818v1

Installation et procédé de traitement de produits alimentaires, tels que des produits alveoles, en vue notamment d'une expansion desdits produits

 T. Lucas , D. Grenier , D. Le Ray
France, N° de brevet: EP2572583 - FR2980335. 2013
Brevet hal-02608918v1

Water transport during bread baking: Impact of the baking temperature and the baking time

 M.M. Ureta , Y. Diascorn , M. Cambert , D. Flick , V.O. Salvadori , et al.
Food Science and Technology International, 2019, 25 (3), pp.187-197. ⟨10.1177/1082013218814144⟩
Article dans une revue hal-02608550v1

Quantitative MRI in Food Science & Food Engineering

 François Mariette , G. Collewet , A. Davenel , T. Lucas , Maja Musse
Encyclopedia of Magnetic Resonance, John Wiley & Sons, pp.8, 2012, 9780470034590
Chapitre d'ouvrage hal-02596995v1

Measurement of local pressure during proving of bread dough sticks: Contribution of surface tension and dough viscosity to gas pressure in bubbles

 D. Grenier , T. Lucas , D. Le Ray
Journal of Cereal Science, 2010, 52 (3), pp.373-377. ⟨10.1016/j.jcs.2010.06.016⟩
Article dans une revue istex hal-02594856v1

Use of Magnetic Resonance Imaging for the characterization of the bread process

 T. Lucas , A. Grenier , S. Quellec , G. Collewet , Alain Le Bail , et al.
9th International Congress on Engineering and Food, Mar 2004, Montpelier, France. pp.6
Communication dans un congrès hal-02583381v1

Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking

 F. M. F. M. Vanin , Camille C. Michon , T. T. Lucas
Journal of Cereal Science, 2013, 58 (2), pp.290 - 297. ⟨10.1016/j.jcs.2013.06.003⟩
Article dans une revue istex hal-01004322v1

Using confocal laser scanning microscopy to examine the breakdown of fat layers in laminated dough

 Josselin Bousquières , C. Deligny , S. Challois , T. Lucas
Food Research International, 2014, 62, pp.359-365
Article dans une revue hal-02599956v1

Effect of sheet numbers on the thickness of fat and dough layers in puff pastry

 C. Deligny , Josselin Bousquières , G. Collewet , S. Challois , A. Riaublanc , et al.
Cereal and Europe, May 2013, Leuven, Belgium. pp.1
Communication dans un congrès hal-02606196v1

Assessment of the state of water in reconstituted milk protein dispersions by Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC)

 A. Le Dean , François Mariette , T. Lucas , M. Marin
Lebensmittel Wissenschaft und Technologie-Food Science and Technology, 2001, 34 (5), pp.299-305. ⟨10.1006/fstl.2001.0765⟩
Article dans une revue istex hal-02580124v1

Immersion of foods in concentrated aqueous solutions at low temperatures: a process for chilling, freezing and-or formulating

 T. Lucas , A. Sereno , F. Billiard , A.L. Raoult Wack
ICEF 7 Engineering and food part 2, Brighton, GBR, 13-17 April 1997, 1997, United Kingdom. pp.3
Communication dans un congrès hal-02577526v1

La congélation par immersion des denrées alimentaires

 Guy Létang , T. Lucas , A.L. Raoult Wack
Congrès Industries Agroalimentaires : la conservation de demain, Bordeaux, 15-16 septembre 1997, 1997, France. pp.11
Communication dans un congrès hal-02577527v1

NMR assessment of mix and ice cream. Effect of formulation on liquid water and ice

 T. Lucas , M. Wagner , P. Barey , François Mariette
International Dairy Journal, 2005, 15 (10), pp.1064-1073
Article dans une revue hal-02583383v1

MRI evaluation of local expansion in bread crumb during baking

 M. Wagner , S. Quellec , G. Trystram , T. Lucas
Journal of Cereal Science, 2008, 48 (1), pp.213-223
Article dans une revue hal-02589583v1

Multiscale monitoring of dough baking

 Maja Musse , M. Pocjic , Corinne C. Rondeau-Mouro , D. Grenier , T. Dapcevic Hadnadev , et al.
FOODMR 2014, May 2014, Cesena, Italy. 2014
Poster de conférence hal-02599883v1

Modelling of Coupled Mass and Heat Transfer and Expansion during Baking of Bread in a Mould

 V. Nicolas , Christophe C. Doursat , D. Grenier , T. Lucas , D. Flick
Comsol Conference 2013, Oct 2015, Rotterdam, Netherlands. 2013
Poster de conférence hal-02601975v1

Comparison of two sequences: spin-echo and gradient echo for the assessment of dough porosity during proving

 A. Grenier , T. Lucas , A. Davenel , G. Collewet , Alain Le Bail
Magnetic resonance in food science : latest developpements, Paris, 4-6 septembre 2002, 2003, pp.136-143
Communication dans un congrès hal-02583386v1

Use of MRI for the characterization of the bread process

 T. Lucas , A. Grenier , S. Quellec , G. Collewet , Alain Le Bail , et al.
ICC 12th Cereal and Bread Congress, May 2004, Harrogate, United Kingdom. pp.4
Communication dans un congrès hal-02584125v1

Quantifying lipolysis with MRI during in vitro digestion of cream

 Ruoxuan Deng , Guylaine Collewet , Francoise Nau , Tiphaine Lucas , Steven Le Feunteun , et al.
Rencontre du réseau Résonance Magnétique et Energie, équipe "IRM pour l'ingénierie" du Laboratoire Énergies et Mécanique Théorique et Appliquée (LEMTA), Nov 2023, Champs-sur-Marne, France
Communication dans un congrès hal-04294362v1

Chilling and freezing of part-baked bread. II. Experimental assessment of water phase changes and structure collapse

 T. Lucas , S. Quellec , Alain Le Bail , A. Davenel
Journal of Food Engineering, 2005, 70 (2), pp.151-164. ⟨10.1016/j.jfoodeng.2004.09.021⟩
Article dans une revue istex hal-02583373v1

Biaxial extensional viscosity in wheat flour dough during baking

 F.M. Vanin , T. Lucas , G. Trystram , C. Michon
Journal of Food Engineering, 2018, 236, pp.29-35. ⟨10.1016/j.jfoodeng.2018.05.007⟩
Article dans une revue hal-02607505v1

A semi-dynamic gastric digestion protocol adapted to the population under proton pump inhibitors (PPI): Impact on the release of macro- and micro-nutrients of a mixed meal

 Ruoxuan Deng , Francoise Nau , Tiphaine Lucas , Marie-Bernadette Maillard , Arlette Leduc , et al.
8th International Conference on FOOD DIGESTION, Apr 2024, Porto, Portugal
Communication dans un congrès hal-04547163v1

Investigation of the 3D bread dough structure using complementary approaches: label-free multiphoton and confocal microscopies

 Nanci Castanha , Sylvain S. Challois , Elisabeth Le Corre , Héliciane Clément , Patricia Le Bail , et al.
EFFOST, Nov 2022, Dublin (Irlande), Ireland
Poster de conférence hal-03922266v1

Methods to Probe Baking with Unilateral Low-Field NMR

 O. Sucre , N. Binti , T. Lucas , Corinne C. Rondeau-Mouro
14th International Conference on the Applications of Magnetic Resonance in Food Science, Sep 2018, Rennes, France
Communication dans un congrès hal-02608101v1
Page :