Decagon Devices AquaLab 4TE Operator's Manual page 115

AquaLab
14. Further Reading
Bell, L.N., and T.P. Labuza. 1992. Compositional infl uence on the pH
of reduced-moisture solutions. Journal of Food Science 57:732-734.
Bell, L.N., and T.P. Labuza. 1994. Infl uence of the low-moisture
state on pH and its implication for reaction kinetics. Journal of
Food Engineering 22:291-312.
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. Gómez, and M.A. Carmona. 1993. Wa-
ter activity in selected high-moisture foods. Journal of Food Com-
position and Analysis 6:364-369.
Juhan, K., and G.K. Byung. 2000. Lipase-catalyzed synthesis of lyso-
phosphatidylcholine using organic cosolvent for in situ water activity
control. Journal of American Oil Chemists' Society 77(7):701-797.
Lima, J.R., S.D.S. Campos, and L.-A.G. Goncalves. 2000. Relation-
ship between water activity and texture of roasted and salted cashew
kernel. Journal of Food Science and Technology 37(5):512-513.
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