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