The 9th Soul


A. Books

Baumann, Robert. 2006. Microbiology with diseases by Taxonomy. Pearson Education Inc. pp.183-185

Beuchat, Larry R. 1981. Food and Beverage Mycology. Westport, Conn.: AVI Publishing. pp.124-128

Bourne, M.C. 1987 “Effects of water activity on textural properties of food,” In: Water Activity: Thoery and Applications to Food. Rockland, L.B. and L.R. Beuchat (ed.). New York: Marcel Dekker, Inc. pp 22-26

Brandt, L.1996. “Bound for success. Controlling water activity gives technologists the edge in developing safe, shelf-stable foods,” Food Formulating. September: 41-48,

Cook, W.H.. 1953 Ice propagation in systems of biological interest. I. Effect of membranes and solutes in a model cell system. Arch Biochem Biophys.

Coultate T.P. 2002. Food: The Chemistry of its Components (4th Ed.) Published by the Royal Society of Chemistry. pp,

De Man, J.M. 1999. Principles of Food Chemistry 3rd Edition. New York: Aspen Publishers, Inc. pp. 2-16

Hui, Y.H. 2006. Food Biochemistry and Food Processing. Ames Iowa:Blacklabel Publishing, Professional, pp. 15-22

Loncin, Marcel. 1968. Food Engineering: Principles and Selected Applications. New York: Academic Press, pp 2-9,

McWilliams, Margaret. 1997. Foods Experimental Perspectives. Colombus OH: Merill, pp10-13,

Meyer, L.H.1968. Food Chemistry. New York: Reinshold Publishing Corporation pp. 4-16

Weaver, Connie.1996. The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists. Boca Raton, CRC Press, pp.42-48

Wong, Dominic, W.S. 1989. Mechanism Theory in Food Chemistry. New York AVI, published by Van Nonstrand Reinhold, pp. 22-29,

B. Journal

Caurine, Matthew. “Water activity of multicomponent mixture of solutes and solutes”, International Journal of Food Science and Technology v.40 no.3 (Mar 2005) pp295-301

C. Internet Source

Foodscience Date accessed: July 11, 2008. Date accessed: July 12, 2008

Wikipedia: The Free Encyclopedia.

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