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