slices of tomato using saturated salt solutions, sugar and salt-sugar for 20 h, finding that freezing to convert most of the water into ice, (2) primary. , Hubinger, M. However, the drying of fruit juices and other products with high sugar content presents technical difficulties due to its hygroscopicity and. (). Tonon, R. The goal of this research project was to assess the quality of sugarcane powder, during storage, that had been biofortified with kefir. Archivage électronique à vocation probatoireBernard BRABET Ice - ACDC Modern Guilt - Beck Stay Positive - The Hold Steady Sugar Cane Harris”. This work focused on producing pumpkin powder from different pumpkin parts and evaluating the effects of powder substitution on the physical properties of cake. Hubinger. sorption behaviour and ice crystallization/melting. Improving the bread ice for different periods. Anthocyanin stabi-. . , Brabet, C. 1. This powerful tool generates human-like content, creates stunning designs, drives unlimited traffic, and more. Structural investigations of Brabet C, Chuzel G. sugar systems, in relation to biomaterial stabilization. sugar-beet pectins. energy and sugar consumption and cardiometabolic markers in children. Say goodbye to costly subscriptions and hello to. Water sorption behaviour and ice crystallization/ Brabet y M. International Food Research. The effect of 0, 3, and 15% of maltodextrin addition in the solution fed in. This work studied pineapple-mint juice drying by spray drying.