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Acker, L. 1962. Enzymatic Reactions In Foods Of Low Moisture Content. Advances In Food Research 11:263
| Low Moisture Food, Enzyme Activity |
Acker, L. 1963.
Enzyme Activity At Low Water Contents.
Recent Advances In Food Science 3:239
| Enzyme Activity, Water, Relative Humidity, Sorption Isotherm |
Acker, L. W. 1969.
Water Activity And Enzyme Activity.
Food Technology 23:1257
| Enzyme Activity, Water Activity |
Adams, G.H. and Z.J. Ordal. 1976. Effects of thermal stress and reduced water activity on conidia of Aspergillus parasiticus. Journal of Food Science 41:547.
Alzamora, S.M. and J. Chirife. 1983. The water activity of canned foods. Journal Food Science 48: 1385-1387.
Anderson, C.B. and L.D. Witter. 1982. Water binding capacity of 22 L-amino acids from water activity 0.33 to 0.95. Journal of Food Science 47:1952.
Ayerst, G. 1955. Determination Of The Water Activity Of Some Hygroscopic Food
Materials By A Dew-Point Method. Journal Of The Science Of Food And Agriculture 16:71
Belton, P.S., R.R. Jackson, and K.J. Packer. 1972. Pulsed NMR studies of water in striated muscle. 1. Transverse nuclear spin relaxation time and freezing effects. Biochim. Biophys. Acta 286: 16.
Berendsen, H. J. C. 1966. Water Structure In Biological Systems.
Federation Proceedings 25:971
Water Activity, Relative Humidity, Dew Point Equipment,
Groundnut Kernel, Groundnut Meal, Wheat, Sorghum, Coffee, Hazelnut
Kernel, Black Pepper, Pimento, Moisture
| Water Structure |
Berry, R. Stephen. 1990August. When the melting and freezing ponts are not the same. Scientific American 263(2): 68--74.
Beuchat, L.R. 1981. Microbial stability as affected by water activity. Cereal Foods World 26: 349.
Biale, J. B. 1954.
The Ripening Of Fruit. Scientific American 190(May):40
| Fruit Ripening, Banana, Apple, Water, Protein, Fat, Carbohydrate, Acid, Calcium, Iron, Phosphorus, Ascorbic Acid, Vitamin B1, Vitamin B2, Apricot, Cherry, Grape, Peach, Pear, Plum, Strawberry, Avocado, Date, Fig, Grapefruit, Lemon, Orange, Mango, Papaya, Pineapple |
Birnbaum, H. 1981. Water activity, microbial growth and antimicrobial agents. Bakers Digest 55(3): 18.
Bland, J. H. 1966.
Water: Introduction.
Federation Proceedings 25:951
| Water |
Block, S. S. 1953. Humidity Requirements For Mold Growth.
Applied Microbiology 1:287
| Mold Growth, Humidity, Water Activity |
Bloodworth, M.E. and J.B. Page. 1957. Use of thermistors for measurement of soil moisture and temperature. Soil Sci. Soc. Amer. Proc. 21: 11-15.
Bolin, H.R. 1980. Relation of moisture to water activity in prunes and raisins. Journal Food Science 45: 1, 190.
Bone, D.P. 1969. Water activity - its chemistry and applications. Food Product Development (August-September): 81.
Bovee, D. L. 1962. Food And Water For Survival In Emergencies.
Journal of Home Economics 54:751
| Emergency , Water Survival, Emergency, Emergency Water, Water Storage, Water Purification |
Brown, R.W. 1970. Measurement of water potential with thermocouple psychrometers: construction and applications. USDA Forest Service Research Paper INT-80. Intermountain Forest and Range Experiment Station, Forest Service, U.S. Department of Agriculture, Ogden, Utah 84401 Burke, M.J., R.G. Bryant, and C.J. Weiser. 1974. Nuclear magnetic resonance of water in cold cclimating red osier dogwood stem. Pant Physiol. 54:392-398.
Bushuk, W. and V.K. Mehrotra. 1977. Studies of water binding by differential thermal analysis 2 dough studies using the melting mode. Cereal Chemistry 54: 320.
Campbell, G.S., J.W. Trull, and W.H. Gardner. 1968. A welding technique for Peltier Thermocouple psychrometers. Soil Sci. Soc. Amer. Proc. 32: 887-889.
Caurie, M. 1983. Raoult's law, water activity and moisture availability in solutions. Journal Food Science 48: 648-649.
Chan, R.K., D.W. Davidson, and E. Whalley. 1965. Effect of pressure on dielectric properties of ice 1. Journal Chemi. Phys. 43: 2376.
Chirife, J. and M. Del Pilar Buera. 19 Water activity, glass transition and microbial stability in concentrated/semimoist food systems. Journal Food Science :921?
Chirife, J. and M. Del Pilar Buera. 19 . Water activity, glass transition and microbial stability in concentrated/semimoist food systems. Journal Food Science 59(5) :921.
Chirife, J. and S.L. Resnik. 1984. Unsaturated solutions of sodium chloride as reference sources of water activity at various temperatures. Journal of Food Science 49: 14861488.
Chirife, J. and M.D. Polar Buera. 1994. Water activity, glass transition and microbial stability in concentrated/semimoist food systems. Journal Food Science 59: 921-927. Chou, H.E., K.M. Acott, and T.P. Labuza. 1973. Sorption hysteresis and chemical reactivity: Lipid oxidation. Journal Food Science 38: 316.
Chuang, L. and R.T. Toledo. 1976. Predicting the water activity of multicomponent systems from water sorption isotherms of individual components. Journal Food Science 41: 922-927.
DeLoor, G.P. and F.W. Meijboom. 1966. The dielectric constant of foods and other materials with high water contents at microwave frequencies. Journal Food Technology 1: 313-322.
Do, J.Y. and Salunkhe. 1975. Water quality: Food Processing and Health. CRC Critical Reviews in Food Technology 5:281.
Eichner, K. and M. Karel. 1972. The influence of water content or the sugar amino browning reaction in model systems under various conditions. J. Agr. Food Chem. 20: 218.
Furuya, E.M., J.J. Warthesen, and T.P. Labuza. 1984. Effects of water activity, light intensity and physical structure of food on the kinetics of riboflavin photodegradation. Journal of Food Science 49:525.
Goerge, M.F., M.J. Burke, H.M. Pellett, and A.G. Johnson. 1974. Low temperature exothems and woody plant distribution. Hortscience 9:519-522.
Greenspan, L. 1977. Humidity fixed points of binary saturated aqueous solutions. Journal Research National bureau Stds. A. Physics & Chem. 81A:89.
Gusta, L.V., M.J. Burke, and A.C. Kapoor. 1975. Determination of unfrozen water in Winter cereals at subfreezing temperatures.Plant Physiol. 56:707-709.
Favetto, G., S. Resnik, J. Chirife, and C.F. Fontan. 1983. Statistical evaluation of water activity measurements obtained with the Vaisala humicap humidity meter. Journal of Food Science 48: 534-538.
Fernandez, B., L.M. Mauri, S.L. Resnik, and J.M. Tomio. 1986. Effect of adjusting the water activity to 0.95 with different solutes on the kinetics of thiamin loss in a model system. Journal Food Science 51: 1100-1101.
Franks, F. 1982. Water activity as a measure of biological viability and quality control. Cereal Foods World 27(9): 403.
Gur-Arieh, C., A.I. Nelson, M.P. Steinberg, and L.S. Wei. 1965. A method for rapid determination of moisture-adsorption isotherms of solid particles. Journal Food Science 30: 105-110.
Haas, G.J., D. Bennett, E.B. Herman and D. Collette. 1975. Microbial stability of intermediate moisture foods. Food Product Development 9: 86, 88, 89,90,94.
Heidelbaugh, N. and M. Karel. 1970. Effects of water binding agents on oxidation of methyl linoleate. Journal am. Oil. Chem. Sco. 47: 539.
Hori, T., M. Kako, and H. Hayashi. 1982. Relationship between static electical conductivity and unfrozen water content in food products. Journal Food Science 47: 12541256.
Iglesias, H.A., J. Chirife, and J.L. Lombardi. 1975. Water sorption isotherms in sugar beet root. Journal Food Technol. 10:299-308.
Iglesias, H.A. and J. Chirife.1976. Prediction of the effect of temperature on water sorption isotherms of food material. J. Fd. Technol. 11:109-116. Iglesias, H.A. and J. Chirife.1976. Prediction of the effect of temperature on water sorption isotherms of food material. J. Fd. Technol. 11:109-116.
Jellinek, H.H.G. 1986. The thermal dissociation of water. Journal of Chemical Education 63(12):1029-1036.
| The literature of Pt- (and Ir-) catalyzed thermal water decomposition into H2 and O2 having appeared around 1900 has been reviewed. |
Joseph, G.H. 1947. Citrus products - a quarter century of amazing progress. Economic Botany 1: 415.
Kamman, J.F., S.R. Tatini and T.P. Labuza. 1978. Effect of water activity on nuclease production by Staphylococcus aureus. Journal of Food Science 43: 1284-1286, 1292.
| ABSTRACT: The effect of Aw and three polyol humectants, glycerol, propylene glycol and butylene glycol on the production of heat-stable staphylococcal nuclease by S. aureus 196E was examined. Nuclease enzyme activity as detected by the DNA-agar-diffusion technique was related to the growth pattern in various test conditions. Of the conditions tested, 20% glycerol (0.95aw), 10% propylene glycol (0.97 aw), and 10% butylene glycol (0.98aw) were shown to result in a reduced rate of nuclease production per unti cell, when compared to conditions of higher water activity. |
Kamper, S.L. and O. Fennema. 1984. Water vapor permeability of edible bilayer films. Journal Food Science 49:1478.
Lang, K.W. and M.P. Steinberg. 1983. Characterization of polymer and solute bound water by pulsed NMR. J. Food Science. 48:517.
Lee, S.H. and T.P. LabLomauro, c.J., A.S. Bakshi and T.P. Labuza. 1985. Evaluation of food moisture sorption isotherm equations. Part II: Milk, coffee, tea, nuts, oilseeds, spices and starchy foods. Lebwenism Wise u Technology 18:118-124.
Leung, H.K., M.P. Steinberg, L.S. Wei. and A.I. Nelson. 1976. Water binding of macromolecules determined by pulsed NMR. Journal Food Science 41: 297-300.
| Pulsed NMR was applied to measure the spin-lattice (T1) and the spin-spin (T2) relaxation times of the water adsorbed on sodium alginate, pectin, corn starch, casein and cellulose. T1 was determined by means of repeated 90degree-90degree pulse sequences and T2 by the spin-echo method. |
Leung, H.K. 1981. Structure and properties of water. Cereal Foods World 26: 350-352.
Levitt, J. 1939. The relation of cabbage hardiness to bound water, unfrozen water, and cell contraction when frozen. Plant Physiol. 14:93-112.
Lewicki, P.P., G.C. Busk, P.L. Peterson and T.P. Labuza. 1978. Determination of factors controlling accurate measurement of Aw by the vapor pressure manometric technique. Journal Food Science 43: 244.
Lomauro, C.J., A.S. Bakshi, and T.P. Labuza. 1985. Evaluation of food moisture sorption isotherm equations. Part I: Fruit, vegetable and meat products. Lebensm. Wiss. v Technol. 18:111-117.
Lozano, P., D. Combes, and J.L. Iborra. 1994. Food protein nutrient improvement by protease at reduced water activity. Journal Food Science 59:876-880.
Lozano, J.E., E. Rotstein and M.J. Urbicain. 1983. Shrinkage, porosity and bulk density of foodstuffs at changing moisture contents. Journal Food Science 48:1497.
Kitic, D., D.C. P. Jardim, G.J. Favetto, S.L. Resnik, and J. Chirife. 1986. Theoretical prediction of the water activity of standard saturated salt solutions at various temperatures. Journal of Food Science 51(4):1037.
Saguy, I. and B. Drew. 1987. Statistical calibration of instruments using water activity determination as an example. Journal of Food Science 52(3):767.
Kitic, D., D.C. P. Jardim, G.J. Favetto, S.L. Resnik, and J. Chirife. 1986. Theoretical prediction of the water activity of standard saturated salt solutions at various temperatures. Journal of Food Science 51(4):1037.
Lowe, E., E.L. Durkee, D.F. Farkas, and G.J. Silverman. 1974. An idea for precisely controlling the water activity in testing chambers. Journal Food Science 39: 1072.
MacDowall, F.D.H. and G.W. Buchanan. 1974. Estimation of the water of hydration in wintering wheat leaves by proton magnetic resonance. Can. J. Biochm. 52: 652-654.
Mallett, D., J.B. Kohnen, and T. Surles. 1974. Determination of water activity in intermediate moisture pet foods by solvent extraction. Journal Food Science 39: 847-848.
Mathur-De Vre, R. 1979. The NMR studies of water in biological systems. Prog. Biophys Molec. Biol. 35:103-134.
Mazza, G. and C. G. Campbell. 1985. Influence of water activity and temperature on dehulling of buckwheat. Cereal Chemistry 62(1): 31-34.
| ABSTRACT Dehulling and moisture sorption characteristics of three buckwheat cultivars were determined at water activities of 0.11-0.98 and at 1, 10, 25 and 40C. The dehulling recovery varied among cultivars and water activities of the seed. Of the three cultivars, Mancan yielded the most groats and CM169 yielded the least. The dehulling yield of each cultivar decreased is the water activity of the seed increased but was essentially unaffected by temperture. The amount of whole groats in the dehulled fraction was constant at water activities of 0.11-0.50 but more than doubled as the water activity was increased from 0.50-0.98. The optimum water activit for minimizing the rate of degradation of buckwheat seed during storage and for maximizing the dehulling yield and percentage of whole groats was approximately 0.18. |
Metcalf, E.L., C.E. Cress, C.R. Olien, and E.V. Everson. 1970. Relationship between crown moisture content and killing tempeature for three wheat and three barley cultivars. Crop Sci. 10:362-365.
Miller, B.S. and H.D. Kaslow. 1963. Determination of moisture by NMR and oven method in wheat flour, doughs and dried fruits. Food Technology 17: 142.
Mossel, D.A.A. and H.J.L. van Kuijk. 19 . A new and simple technique for the direct determination of the equilibrium relative humidity of foods. Food Research 20: 415-423.
Mousseri, J., M.P. Steinberg, A.I. Nelson and L.S. Wei. 1974. Bound water capacity of corn starch and its derivatives by NMR. Journal of Food Science 39: 114-116.
Mudgett, R.E., D.I.C. Wang and S.A. Goldblith. 1974. Prediction of dielectric properties in oil-water and alcohol-water mixtures at 3, 000 Mhz, 25C based on pure component properties. Journal of Food Science 39: 632-635.
Okamura, T., M.P. Steinberg, M. Tojo, A.I. Nelson. 1978. Water binding by soy flours as measured by wide line NMR. Journal Food Science 43: 553-555. 559.
| Water was determined with a wide line NMR instrument. Purpose: The primary objective of this study was to use wide line NMR to determine the BWC of full-fat and defatted soy flours and to study the effect of heating and cooling the soy flours on their BWC. |
Peleg, M. 1988. An empirical model for the description of moisture sorption curves. Journal Food Science 53(4):1216-1217, 1219. Prior, B.A., C. Casaleggio, and H.J.J. Van Vuuren. 1977. Psychrometric determination of water activity in the high Aw range. Journal of Food Protection 40:537-539.
Prior, S.A. 1979. Measurement Of Water Activity In Foods: A Review. Journal Food Protection 42: 668.
Rawlins, S.L., W.R. Gardner, and F.N. Dalton. 1968.In Situ measurement of soil and plant leaf water potential. Soil Science Soc. American Proceedings 32: 468-470.
Rawlins, S.L. and F.N. Dalton. 1967. Psychrometric measurement of soil water potntial without precise temperture control. Soil Science Soc. American Proceedings 31: 297
| ABSTRACT: A theoretical analysis shows that by imposing certain boundary conditions it should be possible to eliminate the major effects of temperature fluctuation on psychrometric measurements of soil water potential. Tests on a psychrometer constructed to meet these boundary conditions wer carried out on a soil column in a greenhouse. Although diurnal fluctuation of soil temperature was as great as 5C, water potential was measured with an apparent accuracy of +-0.5 bars throughout two irrigation cycles. |
Rawlins, S.L. 1971. Some new methods for measuring the components of water potential. :8.
Resnik, S.L., G. Favetto, J. Chirife, asnd C.F. Fontan. 1984. A world survey of water activity of selected saturated salt solutions used as standards at 25C. Journal Food Science 49: 510513.
| This paper presents and discusses the result of a world survey of water activity (aw) of selected saturated salt solutions used as standards by different researchers engaged in aw determination for food-related applications. |
Rockland, L.B. and S.K. Nishi. 1980. Influence of water activity on food product quality and stability. Food Technology 34(4): 42- 50
Saguy, I. and B. Drew. 1987. Statistical calibration of instruments using water activity determination as an example. Journal of Food Science 52(3):767.
Scott, W.J. 1957. Water Relations Of Food Spoilage Microorganisms. Adv. Food Sci. 7: 83.
Scott, V.N. and D.T. Bernard. 1983. Influence of temperature on the measurement of water activity of food and salt systems. Journal Food Science 48(2): 552-554.
Shanbhag, S., M.P. Steinberg, A.I. Nelson. 1970. Bound water defined and determined at constant temperature by wide-line NMR. Journal Food Science 35: 612.
Shand, P.J., J.N. Sofos, and G.R. Schmidt. 19 . Differential scanning calorimetry of beef/kappa-carrageenan mixtures. Journal of Food Science.
Shirai, y., K. Nakanishi, R. Matsuno, and T. Kamikubo. 1985. Effects of polymers on secondary nucleation of ice crystals. Journal of Food Science 50:401.
Shu, C.-K., M.L. Hagedorn, B.D. Mookherjee, and C.-T. Ho. 1985. Volatile components of the thermal degradation of cystine in water. J. Agric. Food Chem. 33:438-442.
Slade, Louise and Harry Levine. 1991. Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition 30(2-3):115-360.
Sloan, A.E. and T.P. Labuza. 1976. Prediction of water activity lowering ability of food humectants at high Aw. Journal Food Science 41: 532-535.
Sloan, A.E., P.T. Waletzko and T.P. Labuza. 1976. Effect of order-of-mixing on Aw lowering ability of food humectants. Journal of Food Science 41: 536 - 540.
Sloan, A.E., D. Schlueter and T.p. Labuza. 1977. Effect of sequence and method of addition of humectants and water on Aw lowering ability in an IMF system. Journal of Food Science 42:94.
Sood, V.C. and D.R. Heldman. 1974. Analysis of a vapor pressure manometer for measurement of water activity in nonfat dry milk. J. Food Sci. 39: 1011.
Stamp, J.A., S. Linscott, C. Lomauro, and T.P. Labuza. 1984. Measurement of water activity of salt solutions and foods by several electronic methods as compared to direct vapor pressure measurement. Journal Food Science 49: 1139-1142.
Toledo, R., M.P. Steinberg, and A.I. Nelson. 1968. Quantitative determination of bound water by NFMR. Journal Food Science 33: 315.
Troller, J.A. 1977. Statistical analysis of Aw measurements obtained with the sina scope. J. Food Science 42:86.
Troller, J.A. and J.V. Stinson. 1975. Influence of water activity on growth and enterotoxin formation by Staphylococcus aureus in foods. Journal of Food Science 40:802.
Troller, J.A. 1983. Water Activity Measurements With A Capacitance Manometer. Journal Food Science 48: 739-741.
Troller, J.A. 1980. Influence of water activity on microorganisms in foods. Food Technology :76-79, 82.
Vos, P.T. and T.P. Labuza. 1974. Technique for measurement of water activity in the high Aw range. Journal Agr. Food Chem. 22(2): 326-327.
Waletzko, P. and T.P. Labuza. 1976. Accelerated shelf-life testing of an intermediate moisture food in air and in an oxygen-free atmosphere. Journal Food Science 41: 1338-1344.
Walker, J. 1986July. The Amateur Scientist. Exotic patterns appear in water when it is freezing or melting. Scientific American 255(1):114119.
Weiser, C.J.1970. Cold resistance and injury in woody plants. Science 69:1269-1278.
Wiebe, H., R.W. Brown, T.W. Daniel, and E. Campbell. 1970, February 15. Water potential measurements in trees. BioScience 20: 225.
Williams, R.J. and H.T. Meryman. 1970. Freezing injury and resistance i spinach chloroplast grana. Plant Physiol. 45:752-755.
Willis, C.A. and A.A. Teixeira. 1988. controlled reduction of water activity in celery: Effect on membrane integrity and biophysical properties. Journal of Food Science 53(1):110.
Zollinger, W.D., G.S. Campbell, and S.A. Taylor. 1966. A comparison of water-potential measurements made using two types of thermocouple psychrometer. :231-239.
Updated: Friday, August 26, 2005.
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