Gilles Trystram

Gilles Trystram

Paris-Saclay Food and Bioproduct Engineering - Paris / France
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1659582
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person_outline Gilles Trystram's MOST POPULAR ARTICLES
1-) Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying processAM Ziaiifar, N Achir, F Courtois, I Trezzani, G TrystramInternational journal of food science & technology 43 (8), 1410-1423, 20083182008
2-) Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperaturesLA Ameur, O Mathieu, V Lalanne, G Trystram, I Birlouez-AragonFood chemistry 101 (4), 1407-1416, 20072012007
3-) Neural networks for the heat and mass transfer prediction during drying of cassava and mangoJA Hernandez-Perez, MA Garcıa-Alvarado, G Trystram, B HeydInnovative Food Science & Emerging Technologies 5 (1), 57-64, 20042012004
4-) Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction methodLA Ameur, G Trystram, I Birlouez-AragonFood chemistry 98 (4), 790-796, 20061822006
5-) Deep‐fat frying of food: Heat and mass transfer, transformations and reactions inside the frying materialO Vitrac, G Trystram, AL Raoult‐WackEuropean Journal of Lipid Science and Technology 102 (8‐9), 529-538, 20001732000