Pawkit
8
FURTHER READING
8
Further Reading
8.1
Water Activity Theory & Measurement
Bousquet-Ricard, M., G. Qualyle, T. Pharm, and J. C. Cheftel. 1980.
Comparative study of three methods of determining water activity
in intermediate moisture foods. Lebensm Wiss Technol 13:169-173.
Cazier, J.B., and V. Gekas. 2001. Water activity and its predic-
tion: a review. International Journal of Food properties 4(1):35-43.
Chirife, J., G. Favetto, C. Ferro-Fontn, and S.L.Resnik. 1983. The
water activity of standard saturated salt solutions in the range of
intermediate moisture foods. Lebensm Wiss Technol 16:36-38.
Duckworth, R. 1975.
Water relations of foods.
Academic Press,
New York.
Gmez, R., and J. Fernandez-Salguero. 1992. Water activity and
chemical composition of some food emulsions. Food Chem 45:91-93.
Greenspan, L. 1977. Humidity fixed points of binary saturated aque-
ous solutions. J Res Nat Bur Stand - A Phys Chem 81A:89-96.
Karmas, E. 1981. Measurement of moisture content. Cereal Foods
World 26:332-334.
Kitic, D., D.C. Pereira-Jardim, G.J. Favetto, S.L. Resnik, and J.
Chirife. 1986. Theoretical prediction of the water activity of stan-
dard saturated salt solutions at various temperatures. Journal of
Food Science 51:1037-1042.
Labuza, T.P., and R. Contreras-Medellin. 1981. Prediction of mois-
ture protection requirements for foods. Cereal Foods World 26:335-
343.
Labuza, T.P., K. Acott, S.R. Tatini, R.Y. Lee, J. Flink, and W.
McCall. 1976. Water activity determination: A collaborative study
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