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