AquaLab 14 FURTHER READING
Bhandari, B., and I. Bareyre, 2003. Estimarion of crystalline phase
present in glucose crystal-solution mixture by water activity mea-
surement. Lebensm Wiss Technol 36:729-733(5).
Brake, N.C., and O.R. Fennema. 1993. Edible coatings to inhibit
lipid migration in a confectionery product. Journal of Food Science
58:1422-1425.
Dole, M., and L. Faller. 1950. Water sorption by synthetic high
polymers. Journal of the American Chemical Society 12:414-419.
Fernandez-Salguero, J., R. Gmez, and M.A. Carmona. 1993. Water
activity in selected high-moisture foods. Journal of Food Composi-
tion and Analysis 6:364-369.
Juhan, K., and G.K. Byung. 2000. Lipase-catalyzed synthesis of
lysophosphatidylcholine using organic cosolvent for in situ water ac-
tivity control. Journal of American Oil Chemists’ Society 77(7):701-
797.
Lima, J.R., S.D.S. Campos, and L.-A.G. Goncalves. 2000. Rela-
tionship between water activity and texture of roasted and salted
cashew kernel. Journal of Food Science and Technology 37(5):512-
513.
Lomauro, C.J., A.S. Bakshi, and T.P.Labuza. 1985a. Evaluation
of food moisture sorption isotherm equations. Part II: Milk, coffee,
tea, nuts, oilseeds, spices and starchy foods. Lebensm Wiss Technol
18:118-124.
Lomauro, C.J., A.S. Bakshi, and T.P. Labuza. 1985b. Evaluation of
food moisture sorption isotherm equations. Part I: Fruit, vegetable
and meat products. Lebensm Wiss Technol 18:111-117.
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