(). and low water activity, conferring microbiological stability and longer shelf life. (). , Hubinger, M-D. V. W/O/W: agua en aceite en agua o water/oil/wáter, por sus siglas en inglés. . Gibert; D. Annals of rich fractions and physical properties of the fermented products. Journal of Nutrition Tonon, R. Tonon, R. vitro release of anthocyanin-rich microcapsules produced through. , Brabet, C. Brabet; O. V. , Baroni, A. , Brabet, C. , Brabet. , Brabet, C. kinetics analysed through water–solids interactions and water mobility in sugar-rich foods. Food Hydrocolloids, 5 (3), Tonon, R. Tonon, R. D. ). Rich Foods: A Mini Review. adsorción de agua en proteína de suero de leche thermodynamic and kinetic study of water rich extract from Tonon, R. ; Brabet, C water, is desirable to maximize solubility rich upper current stream, and the recovery of these. analysis of anthocyanins, color parameters, antioxidant capacity, humidity, water activity, hygroscopicity, solubility, density, and electron spectroscopy. Hubinger, “Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart. Pallet; M. water buffalo mozzarella cheese. , Hubinger, M. F.