Table des Matières
Publicité
Aqualab
Lectures
c omplémentaires
Cahagnier, B., L. Lesage, and D. Richard-Molard. 1993. Mould
growth and conidiation in cereal grains as affected by water activity
and temperature. Lett Appl Microbiol 17:7-13.
Clawson, A.R., and A.J.Taylor. 1993. Chemical changes during
cooking of wheat. Food Chem 47:337-343.
Fleurat-Lessard, F. 2002. Qualitative reasoning and integrated
management of the quality of stored grain: a promising new
approach. Journal of Stored Products Research 38:191-218.
Gómez, R., J. Fernandez-Salguero, M.A. Carmona, and D.
Sanchez. 1993. Water activity in foods with intermediate moisture
levels: Bakery and confectionery products: Miscellany. Alimentaria
30:55-57.
Guynot, M.E., A.J. Ramos, L. Seto, P. Purroy, V. Sanchis, and S.
Marin. 2003. Antifungal activity of volatile compounds generated
by essential oils against fungi commonly causing deterioration of
bakery products.
Harris, M., and M. Peleg. 1996. Patterns of textural changes in
brittle cellular cereal foods caused by moisture sorption. Cereal
Chem 73:225-231.
Hope,R., and N.Magan.2003.Two-dimensional environmental
profiles of growth, deoxynivalenol and nivalenol production by
Fusarium culmorum on wheat-based substrate. Lett Appl
Microbiol 37:70-74.
Michniewicz, J., C.G. Biliaderis, and W. Bushuk. 1992. Effect of
added pentosans on some properties of wheat bread. Food Chem
43:251-257.
Moreno-Contreras, M.D., A.J. Martinez-Yepez, and R.R.
Martinez. 2000. Determination of deoxynivalenol (DON) in
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