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