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