Table des Matières
Publicité
Aqualab
Lectures
c omplémentaires
models in predicting shelf life. Journal of Food Engineering
22:271-289.
Nesci, A., M. Rodrigues, and M. Etcheverry. 2003. Control of
Aspergillus growth and aflatoxin production using antioxidants at
different conditions of water activity and pH. Journal of Applied
Microbiology 95:279-287.
Nolan, D.A., D.C .Chamblin, and J.A. Troller. 1992. Minimal
water 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 affected by water activity, pH and
temperature. 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.
Pitt, J.I., and B.F. Miscamble. 1995. Water relations of Aspergillus
flavus and closely related species. Journal of Food Protection
58:86-90.
Plaza, P., J. Usall, N. Teixido, and I. Vinas. 2003 Effect of water
activity and temperature on germination and growth of
Penicillium digitatum, P. italicum and Geoteichum candidum.
Journal of Ap- plied Microbiology 94:549-554.
105
Publicité
Table des Matières
