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FURTHER READING
Pawkit
of sodium citrate on the pasteurizing conditions in Tuyu, Japanese
noodle soup. Journal of the Japanese Society for Food Science and
Technology 43:740-747.
Perera, C.O. 2005. Selected quality attributes of dried foods. Drying
Technology 23:717-730.
Sa, M.M., and A.M. Sereno. 1993. Effect of temperature on sorption
isotherms and heats of sorption of quince jam. International Journal
of Food Science & Technology 28:241-248.
Shafi ur-Rahman, M. 2005. Dried food properties: challenges ahead.
Drying Technology 23:695-715.
Pharmaceuticals/Cosmetics
Ahlneck, C., and G. Zografi. 1990. The Molecular basis of mois-
ture effects on the physical and chemical stabilty of drugs in the
solid state. International Journal of Pharmaceutics 62:87-95.
Bell, L.N., and K.L. White. 2000. Thiamin Stability in Solids as
Affected by the Glass Transition. Journal of Food Science 65:498-
501.
Cochet, N., and A.L. Demain. 1996. Effect of water activity on
production of beta-lactam antibiolics by Streptomyces clavuligerus
in submerged culture. Journal of Applied Bacteriology 80:333-337.
Constantino, H.R., R. Langer, and A.M. Klibanov. 1994. Solid-
Phase Aggregation of Proteins under Pharmaceutically Relevant Con-
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Enigl, D.C. 2001. Pharmaceutical stability testing using water ac-
tivity. European Pharmaceutical Review 6:46-49.
Enigl, D.C., and K.M.Sorrel. 1997. Water Activity and Self-Preserving
Formulas. p. 45-73. In J.J. Kabara, and D.S. Orth (ed.) Preservative-
Free and Self-Preserving Cosmetics and Drugs: Principles and Prac-
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