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