Congratulations Dr. "Water sorption and Encapsulation Technologies for Active Food Ingredients and Food Processing, Springer. accumulation during fruit ripening: A comparison between açai fruits (Euterpe Tonon, R. beat frequency. , Brabet, P. (2 To separate fruits and shell (42% of the fruit). , & Hubinger, M. Pallet y M. Diffusion of three ethoxylated