AquaLab
14. Further Reading
89
Vega-Mercado, H., B. Romanach, and G.V. Barbosa-Canovas.
1994. Prediction of water activity in food systems: A computer pro-
gram for predicting water activity in multicomponent foods. Revista
Espanola De Ciencia Y Tecnologia De Alimentos 34:427-440.
Vos, P.T., andT.P. Labuza. 1974. Technique for measurements of wa-
ter activity in the high aw range. J. Agric. Food Chem. 22:326-327.
Voysey, P. 1993. An evaluation of the AquaLab CX-2 system for
measuring water activity. F. M. B. R. A. Digest No. 124 24-25.
Food Safety and Microbiology
Bei, Z.H., and R.-M.J. Nout. 2000. E ects of temperature, wa-
ter activity and gas atmosphere on mycelial growth of tempe fungi
Rhizopus microsporus var. microcporus and R. microsporus var.
oligosporus. World Journal of Microbiology and Biotechnology
16:853-858.
Beuchat, L.R. 1981. Microbial stability as a ected by water activity.
Cereal Foods World 26:345-349.
Brandt, L. 1996. Bound for success. Controlling water activity gives
technologists the edge in developing safe, shelf-stable foods. Food
Formulating 2:41-48.
Chirife, J., andM.P. Buera. 1994. Water activity, glass transition and
microbial stability in concentrated/semimoist food systems. Journal
of Food Science 59:921-927.
Chirife, J., andM.P. Buera. 1995. A critical review of some non-
equilibrium situations and glass transitions on water activity values
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