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