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Updated: Jan 27, 2026

Concept Development and Use of an Automated Food Intake and Eating Behavior Assessment Method
Published on: February 19, 2021
Recent Developments in Intermediate Moisture Foods
1Department of Chemical Engineering, Kansas State University, Manhattan, Kansas 66506.
Abstract:
The science and technology of intermediate moisture foods has advanced during the last 25 years. Developments during this period are reviewed. Knowledge of the relationship of water activity and food degradation has advanced considerably during this period. Many new intermediate moisture foods have been developed. Several methods have been developed to alter the water activity of foods.
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