AquaLab 14 FURTHER READING
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
Aspergillus growth and aflatoxin production using antioxidants at
different 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 affected 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.
Pitt, J.I., and B.F. Miscamble. 1995. Water relations of Aspergillus
flavus and closely related species. Journal of Food Protection 58:86-
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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.
Quintavalla, S., and G. Parolari. 1993. Effects of temperature, water
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