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