About: Catherine Bonazzi

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An Entity of Type : foaf:Person, within Data Space : data.idref.fr associated with source document(s)

Attributes	Values
type	Person
sameAs	Bonazzi, Catherine Bonazzi, Catherine
preferred label	Bonazzi, Catherine
name	Catherine Bonazzi
dbpedia-owl:citizenship	http://sws.geonames.org/3017382/
Language	http://lexvo.org/id/iso639-3/fra
Given name	Catherine
familyName	Bonazzi
has biographical i...tion (Deprecated)	Directrice de Recherches, Massy, UMR GéniAL (INRA) en 2015
gender	female
ORCID iD	0000-0002-6404-7487
is sameAs of	Bonazzi, Catherine Bonazzi, Catherine Bonazzi, Catherine Bonazzi, Catherine Bonazzi, Catherine
is Thesis advisor of	http://www.sudoc.fr/250296004/id http://www.sudoc.fr/257572961/id http://www.sudoc.fr/234152087/id http://www.sudoc.fr/243296266/id http://www.sudoc.fr/260007889/id
is Praeses of	http://www.sudoc.fr/248368001/id http://www.sudoc.fr/248743570/id http://www.sudoc.fr/269135774/id Drying droplets as a template for multi-component solid particles, experimental study and modeling at the droplet scale http://www.sudoc.fr/268530335/id
is Author of	Influence of sugar composition on water sorption isotherms and on glass transition in apricots Oxygen solubility in oils: Original measurement using a non-invasive optical sensor New frontiers in food quality design: An application of a solid and inert food model to study the chemical reactivity towards furanic compounds generation during processing Influence de la teneur en matière grasse et de la répartition de la phase lipidique sur la diffusivité de l'eau dans un aliment protéique modèle Impact des procédés de stabilisation et de conservation sur la qualité des solides alimentaires – Pour une conception raisonnée d’aliments. Effect of temperature and cultivar on polyphenol retention and mass transfer during osmotic dehydration of apples Computer-aided process engineering for environmental efficiency: industrial drying of biomass Moisture diffusivity and transfer modelling in dry biscuit Edible acetylated monoglyceride films : effect of film-forming technique on moisture barrier properties Design of reactors to monitor Maillard kinetics in food products Cellulose derivatives to tailor non-reactive sponge cakes Estimation of the food product quality using fuzzy sets Measurement of the tensile strength of rice kernels using the diametral compression technique Étude du traitement thermique à l’eau chaude en vue d’amélioration de la qualité des dattes sèches Experimental study on the quality of rough rice related to drying conditions Moisture Sorption Isotherms, Thermodynamic Properties, and Glass Transition of Pears and Apples CAPE for environmental efficiency : application to biomass drying industrial process Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical Study Water desorption of osmotic dehydrated apple and pear at different water activities: desorption isotherms and glass transition temperature Measurement of the tensile strength of rice grains by means of the diametral compression test Advances in food drying Formulation d’une génoise modèle non réactive à l’aide de dérivés de celluloses Oxygen solubility measured in aqueous or oily media by a method using a non-invasive sensor Controlling sponge cake reactivity through composition and structure management Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis https://hal.archives-ouvertes.fr/hal-03434884#id https://hal.archives-ouvertes.fr/hal-03593859#id Influence of drying on Deglet-Nour date quality Modelling of processing quality of rough rice during drying Piloter la texture et la valeur nutritionnelle par le procédé - Application à l’innovation desserts fruitiers Modelling of the quality of food products during drying. A fuzzy set based approach Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis Modelling with words - A new way in food engineering Experimental study of heat and mass transfer phenomena during the contact heating of solid food models Tailored model sponge cake for studying reactivity Potentials, limits and complementarities of these methods for the eco-assessment of processes L'eau en séchage, stockage et réhydratation Modelling of Moisture Transfer in a Composite Food: Dynamic Water Properties in an Intermediate aw Porous Product in Contact with High aw Filling A compartmental model of thin-layer drying kinetics of rough rice Vitamin C degradation during thermal treatment: reaction pathways in an aqueous solution and multi-response modeling Impact of lipid phase on water transfer in food Spectrophotometric method for fast quantification of ascorbic acid and dehydroascorbic acid in simple matrix for kinetics measurements Evolution of Moisture Distribution During Storage in a Composite Food Modelling and Simulation Kinetic modelling of ascorbic and dehydroascorbic acids concentrations in a model solution at different temperatures and oxygen contents Modeling and control of a mixed-flow rice dryer with emphasis on breakage quality Thermo-desorption (TD-GC-MS) as a tool for following the kinetics of release of volatile compounds during baking: study on a model food imitative a sponge cake Retention of polyphenols and ascorbic acid in apples: impact of osmotic dehydration and convective drying. Modelling of drying kinetics of paddy rice with emphasis on breakage quality for optimizing operating conditions Unravelling food thermal reactivity by an original methodology to analyze and model reactions during baking of a model cake Softening of over-dried "Deglet-Nour" dates to obtain high-standard fruits: impact of rehydration and drying processes on quality criteria Effect of long-time storage on the content of polyphenols and ascorbic acid in osmo-convectively dried and osmo-freeze-dried fruits Non-intrusive measurement of water content profiles using magnetic resonance imaging equipment Séchage des produits alimentaires. Etude par imagerie RMN Improvement of paddy quality by optimisation of drying conditions Kinetics of mechanical degradation of paddy rice during drying: Influence of process operations conditions and modelling for control design Reaction Engineering for Sponge Cake Baking: Development of a Methodology to extract an Apparent Identifiable Reaction Scheme Assessing Breakage and Cracks of Parboiled Rice Kernels by Image Analysis Techniques Rational design to develop a non-reactive model food imitative of a baked cereal product by replacing the functional properties of ingredients Kinetic study of furan and furfural generation during baking of cake models Kinetic study of furan and furfural generation during baking of cake models Suivi de l'oxydation d'une émulsion lipidique par imagerie dynamique de fluorescence. Multiscale evaluation from one bubble to the foam of surface active properties of cellulose derivatives used for a starchy model sponge cake Food drying and dewatering Modeling and control of a mixed-flow rice dryer with emphasis on breakage quality Dryer modelling Multiscale evaluation from one bubble to the foam of surface active properties of cellulose derivatives used for a starchy model sponge cake An original approach to study ascorbic acid degradation kinetics as a function of temperature (50-90 °C) and O2 concentration (0-30%) Application des sous-ensembles flous au génie de la réaction lors du séchage de produits alimentaires à láir chaud Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears Functional properties of cellulose derivatives to tailor a model sponge cake using rheology and cellular structure analysis Drying Characteristics of Lemon By-product (Citrus limon. v. lunari): Effects of Drying Modes on Quality Attributes Kinetics’

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