Francis Courtois

Francis Courtois

Université de Montpellier - Montpellier / France
Engineering & Technology / Industrial & Manufacturing Engineering
AD Scientific Index ID: 1707513
University of Montpellier
person_outline Francis Courtois's MOST POPULAR ARTICLES
1-) Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process International Journal of Food Science and Technology 43 (8), 1410-1423, 2008
2-) Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears Food and bioproducts processing 90 (3), 433-441, 2012
3-) Porosity development and its effect on oil uptake during frying process Journal of Food Process Engineering 33 (2), 191-212, 2010
4-) Food drying and dewatering Drying technology 14 (9), 2135-2170, 1996
5-) Influence of sugar composition on water sorption isotherms and on glass transition in apricots Journal of Food Engineering 111 (2), 403-411, 2012