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Aqualab
Lectures
c omplémentaires
wheat, barley and corn and its relationship with the levels of total
molds, Fusarium spp., infestation percentage, and water activity.
Archivos Latino- americanos de Mutricion. 50(2):183-186.
Phoungchandang, S., and J.L. Woods. 2000. Moisture diffusion
and desorption isotherms for banana. Journal of Food Science
65:651-657.
Ramanathan, S., and S. Cenkowski. 1995. Sorption isotherms of
flour and flow behaviour of dough as influenced by flour
compaction. Canadian Agricultural Engineering 37:119-124.
Roessler, P.F., and M.C. Ballenger. 1996. Contamination of an
unpreserved semisoft baked cookie with a Xerophilic Aspergillus
species. Journal of Food Protection 59:1055-1060.
Schebor, C., and J. Chirife. 2000. A survey of water activity and
pH values in fresh pasta packed under modified atmosphere
manufactured in Argentina and Uruguay. Journal of Food
Protection 63:965-969.
Seiler, D.A.L. 1979. The mould-free shelf life of bakery products.
FMBRA Bulletin April:71-74.
Sumner, S.S., J.A. Albrecht, and D.L. Peters. 1993. Occurrence of
enterotoxigenic strains of Staphylococcus aureus and enterotoxin
production in bakery products. Journal of Food Protection
56:722-724.
Tesch, R., M.D. Normand, and M. Peleg. 1996. Comparison of
the acoustic and mechanical signatures of two cellular crunchy
cereal foods at various water activity levels. Journal of the Science
of Food and Agriculture 70:347-354.
Weegels, P.L., J.A. Verhoek, A.M.G. de Groot, and R.J. Hamer.
1994. Effects of gluten of heating at different moisture contents: I.
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