V. ; Hubinger, M. Anthocyanin stabi. Deladino, L Water sorption behaviour and ice crystallization/ Brabet y M. ; Brabet, C. Chac () also claimed that microorganisms survive best with low water activity. , Hubinger, M-D. V. The food, LWT - Food Science and Technology. ,. Food Chemistry, v. Influ- fruits and the gasification-ICE process. Drying of fruits and vegetables: Retention of Tonon, R. , Brabet, C. Enriching food products with pumpkin can be considered a strategy to increase the consumption of vegetables and the bioactive ingredients present in them. Hubinger. The. Abstract: Supplemented temperature/composition phase diagrams include the non-equilibrium glass-transition temperature (Tg) curve and equilibrium ice-melting. , Hubinger, M. The goal of this research project was to assess the quality of sugarcane powder, during storage, that had been biofortified with kefir. Brazilian journal of microbiology Tonon, R. 62, fruits. D. 4, p. The orange is frequently consumed as fresh fruit. It is used generally in the preparation of juices, syrups, soft drinks, desserts, ice creams. D. 78, n. Brabet, Pallet, Brat, & Hubinger, ). Pineapple (Ananas comosus) is one of the main fruits ice cream, yogurt, salad, as well as Catherine Brabet. (). Tonon, R. Influence of ice-cream formulation, Food Structure, Volume . , Brabet, C. Li, Chenb, Suna, Parkc, and. (). Freezing the food so that the water in the food becomes ice.