Decagon Devices AquaLab 4TE Operator's Manual page 110

AquaLab
14. Further Reading
Gómez, R., J. Fernandez-Salguero, M.A. Carmona, and D. Sanchez.
1993. Water activity in foods with intermediate moisture levels: Bak-
ery 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 cel-
lular cereal foods caused by moisture sorption. Cereal Chem 73:225-231.
Hope, R., and N. Magan. 2003. Two-dimensional environmental pro-
fi les 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. Eff ect 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 wheat, barley
and corn and its relationship with the levels of total molds, Fusari-
um spp., infestation percentage, and water activity. Archivos Latino-
americanos de Mutricion. 50(2):183-186.
Phoungchandang, S., and J.L. Woods. 2000. Moisture diff usion and
desorption isotherms for banana. Journal of Food Science 65:651-657.
Ramanathan, S., and S. Cenkowski. 1995. Sorption isotherms of
fl our and fl ow behaviour of dough as infl uenced by fl our compac-
tion. Canadian Agricultural Engineering 37:119-124.
104