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METER AQUALAB TDL User Manual

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14 FURTHER READING AquaLab TDL
quick breads. Journal of Food Protection 57:882-886.
Cahagnier, B., L. Lesage, and D. Richard-Molard. 1993. Mould
growth and conidiation in cereal grains as affected by water activity
and temperature. Lett Appl Microbiol 17:7-13.
Clawson, A.R., and A.J.Taylor. 1993. Chemical changes during
cooking of wheat. Food Chem 47:337-343.
Fleurat-Lessard, F. 2002. Qualitative reasoning and integrated man-
agement of the quality of stored grain: a promising new approach.
Journal of Stored Products Research 38:191-218.
Gmez, 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 brit-
tle cellular cereal foods caused by moisture sorption. Cereal Chem
73:225-231.
Hope, R., and N. Magan. 2003. Two-dimensional environmental pro-
files 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. Effect 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, Fusarium spp.,
infestation percentage, and water activity. Archivos Latinoameri-
84

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METER AQUALAB TDL Specifications

General IconGeneral
BrandMETER
ModelAQUALAB TDL
CategoryMeasuring Instruments
LanguageEnglish

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