Search Results - "Bouvier, J.M"

Corn grits particle size and distribution effects on the characteristics of expanded extrudates by Desrumaux, A, Bouvier, J.M, Burri, J

“…The effects of corn particle size and distribution on the extrusion-cooking process were studied. Extrusion cooking was carried out in a twin-screw corotating…”
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Effect of dough ingredients on apparent viscosity and properties of extrudates in twin-screw extrusion-cooking by Wang, S, Casulli, J, Bouvier, J.M

“…Summary A capillary‐type viscometer was used in a twin‐screw extruder to measure the apparent viscosity of cooked‐extruded wheat‐flour dough with various…”
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Analysis and modeling of browning of the Granny Smith apple during drying by Voegel-Turenne, C. (Universite de Technologie de Compiegne, France.), Allaf, K, Bouvier, J.M

“…After proposing simple empirical models for drying kinetics and for sorption isotherms, the authors show that browning during drying of Granny-Smith apple…”
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Melt growth and shrinkage at the exit of the die in the extrusion-cooking process by Arhaliass, A., Bouvier, J.M., Legrand, J.

“…Melt expansion by extrusion-cooking was investigated when processing corn grits in a twin-screw extruder. A growth phase followed by a shrinkage phase were…”
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Changes in aromatic volatile composition of strawberry after high pressure treatment by Lambert, Y, Demazeau, G, Largeteau, A, Bouvier, J-M

“…The aromatic volatile compounds of high pressure treated strawberry coulis ( Fragaria ananassa Gariguette) were analysed by capillary gas chromatography–mass…”
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Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits by Maache-Rezzoug, Zoulikha, Bouvier, Jean-Marie, Allaf, Karim, Patras, Christian

“…A specific study of the effect of three ingredients in biscuit dough (sugar, fat and water) and of the protein content of the flour has allowed the…”
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Effect of ultra-high hydrostatic pressure on hydrosoluble vitamins by Sancho, Félix, Lambert, Yann, Demazeau, Gérard, Largeteau, Alain, Bouvier, Jean-Marie, Narbonne, Jean-François

“…The effect of ultra-high hydrostatic pressure on selected hydrosoluble vitamins (B1, B6 and C) is studied. Vitamin retention after pressurization has been…”
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HTST hydrolysis of wood: modelling of the kinetics and projections on reactor configuration by Madelaine, J.L. (Universite' de Technologie de Compiegne, Compiegne, France), Bouvier, J.M, Gelus, M

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Effect of free fatty acids addition on corn grits extrusion cooking by Desrumaux, A, Bouvier, J.M, Burri, J

“…The influence of added fatty acids on extrusion cooking of corn grits and extrudate properties was studied. Samples with three average corn grits particle…”
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Packaging for high-pressure treatments in the food industry by Lambert, Y., Demazeau, G., Largeteau, A., Bouvier, J.M., Laborde-Croubit, S., Cabannes, M.

“…This study highlights some important aspects of the package, such as packaging materials suitable for high‐pressure treatments, package properties (barriers…”
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Die design and dough expansion in low moisture extrusion-cooking process by Bouzaza, D., Arhaliass, A., Bouvier, J.M.

“…An experimental study was developed to investigate the role of die design (die diameter and die land length) on extrudate expansion, through the Sectional…”
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Study of mixing in connection with the rheological properties of biscuit dough and dimensional characteristics of biscuits by Maache-Rezzoug, Zoulikha, Bouvier, Jean-Marie, Allaf, Karim, Patras, Christian

“…Impact of mixing time, and the role of pre-mixing of sugar and liquid ingredients were analyzed using deduced parameters of the mixograms such as instantaneous…”
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Effect of Ingredients on Physical/Structural Properties of Extrudates by MOORE, D., SANEI, A., VAN HECKE, E., BOUVIER, J.M.

“…ABSTRACT The influence of three ingredients (bran, sucrose, magnesium carbonate) commonly used in extrusion‐cooking of wheat flour‐type formulations was…”
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Texture and structure of crispy-puffed food products. II. Mechanical properties in puncture by Hecke, E. van (Institut Agricole et Alimentaire de Lille, Villeneuve d'Ascq, France.), Allaf, K, Bouvier, J.M

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Rheological behaviour of wheat flour dough in twin-screw extrusion cooking by Wang, S.M, Bouvier, J.M, Gelus, M

“…Summary A capillary‐type viscometer was designed to measure the apparent viscosity of the cooked wheat flour dough on ‐line in a twin‐screw extruder. The…”
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Effects of ingredients on physical/structural properties of extrudates by Moore, D. (University College, Cork, Ireland), Sanei, A, Van Hecke, E, Bouvier, J.M

“…The influence of three ingredients (bran, sucrose, magnesium carbonate) commonly used in extrusion-cooking of wheat flour-type formulations was studied…”
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