Pawkit
Further Reading
52
of apple slices at various water activities.
Food Research International. 28:83-86.
Kiranoudis, C.T., Z.B. Maroulis, E. Tsami, and K.D.
Marinos. (1993). Equilibrium moisture con-
tent and heat of desorption of some vegeta-
bles. Journal of Food Engineering. 20:55-74.
Makower, B. and G.L. Dehority. (1943). Equilibrium
moisture content of dehydrated vegetables.
Industrial and Engineering Chemistry.
35(2):193-197.
Maltini, E., D. Torreggiani, B.R. Brovetto, and G.
Bertolo. (1993). Functional properties of
reduced moisture fruits as ingredients in
food systems. Food Research International.
26:413-419.
Zhang, X.W., X. Liu, D.X. Gu, W. Zhou, R.L. Wang,
and P. Liu. (1996). Desorption isotherms of
some vegetables. Journal of the Science of
Food and Agriculture. 70:303-306.
Baked Goods and Cereals
Aramouni, F.M., K.K. Kone, J.A. Craig, and D.-Y.C.
Fung. (1994). Growth of Clostridium sporo-
genes PA 3679 in home-style canned quick
breads. Journal of Food Protection. 57:882-
886.
Clawson, A.R. and A.J. Taylor. (1993). Chemical
changes during cooking of wheat. Food
Chemistry. 47:337-343.
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