Decagon Devices AquaLab 4TE Operator's Manual page 99

AquaLab
14. Further Reading
Nakajo, M., and Y. Moriyama. 1993. Eff ect of pH and water activ-
ity on heat resistance of spores of Bacillus coagulans. Journal of the
Japanese Society for Food Science and Technology 40:268-271.
Nelson, K.A., and T.P. Labuza. 1994. Water activity and food poly-
mer science: Implications of state on arrhenius and WLF models in
predicting shelf life. Journal of Food Engineering 22:271-289.
Nesci, A., M. Rodrigues, and M. Etcheverry. 2003. Control of As-
pergillus growth and afl atoxin production using antioxidants at dif-
ferent conditions of water activity and pH. Journal of Applied Mi-
crobiology 95:279-287.
Nolan, D.A., D.C .Chamblin, and J.A. Troller. 1992. Minimal wa-
ter activity levels for growth and survival of Listeria monocytogenes
and Listeria innocua. International Journal of Food Microbiology
16:323-335.
Noorlidah, A., A. Nawawi, and I. Othman. 2000. Fungal spoilage
of starch-based foods in relation to its water activity (aw). Journal of
Stored Products Research 36:47-54.
Park,C.M., and L.R.Beuchat. 2000. Survival of Escherichia coli
O157:H7 in potato starch as aff ected by water activity, pH and tem-
perature. Lett Appl Microbiol 31(5):364-367.
Petersson, S., and J. Schnuerer. 1995. Biocontrol of mold growth
in high-moisture wheat stored under airtight conditions by Pichia
anomala, Pichia guilliermondii, and Saccharomyces cerevisiae. Appl
Environ Microbiol 61:1027-1032.
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