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Modelling the interactions between free phenols, L-ascorbic acid, apple polyphenoloxidase and oxygen during a thermal treatment.

• J K Aka, Francis Courtois, Loïc Louarme, Jacques Nicolas, Catherine Billaud
• Food chemistry
• 2013

The kinetics of degradation of chlorogenic acid (CG), (-) epicatechin (EPI), L-ascorbic acid (AA) and polyphenoloxidase (PPO) activity from Marie-Ménard apple in pH 3.8 solutions at 20 and 50°C were… (More)

Spectrophotometric method for fast quantification of ascorbic acid and dehydroascorbic acid in simple matrix for kinetics measurements.

• Braulio Gómez Ruiz, Stéphanie Roux, Francis Courtois, Catherine Bonazzi
• Food chemistry
• 2016

A simple, rapid and reliable method was developed for quantifying ascorbic (AA) and dehydroascorbic (DHAA) acids and validated in 20mM malate buffer (pH 3.8). It consists in a spectrophotometric… (More)

COURTOIS F . , 1996 , Automatic Control of Drying Processes , in Computerized

• Francis Courtois
• 1995

This chapter focuses on the automatic control of the drying processes in food industry. It explains why and when these techniques can help. Then it makes a critical review of the different studies… (More)

Amelioration De La Qualite Agro-industrielle Du Mais Par La Modelisation Dynamique Du Sechage

• Francis Courtois
• 2007

Preface To refer to this work use one of these : A few minor corrections have been done so that it cannot be considered as an updated version of the original report. The author wish to thank J.C.… (More)

Thermal degradation of folates under varying oxygen conditions.

• Nicolas Delchier, Christiane Ringling, M L Cuvelier, Francis Courtois, Michael Rychlik, Catherine M. G. C. Renard
• Food chemistry
• 2014

Folate losses in thermally treated foods are mainly due to oxidation. Other mechanisms and folate vitamers behaviour are poorly described. Our study evaluated oxygen impact on total folate… (More)

Oil Absorption during Deep-fat Frying: Mechanisms and Important Factors

• Aman Mohammad Ziaiifar, Francis Courtois, Bertrand Heyd, Aurélien Neveu
• 2009

Deep-fat frying is a rapid and low cost process widely used to prepare tasty food. During this cooking process, oil is used both as the heating medium and as an ingredient producing calorific… (More)

Production of whey protein aggregates with controlled end-use properties

• Perla Relkin, Clémence Bernard, +6 authors Francis Courtoisb
• 2017

We studied the structural behaviour and foaming properties of whey proteins under the effects of spray-drying in a co-current configuration. We used two different inlet/outlet air temperatures… (More)

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