Registro:

Referencias:

• Beuchat, L., Microbial stability as affected by water activity (1981) Cereal Foods World, 26, pp. 345-349
• Carrillo, P.J., Gilbert, S.G., Daun, H., Starch/solute interaction in water sorption as affected by pretreatment (1988) J. Food Sci., 53, pp. 1199-1203
• Chinachoti, P., Steinberg, M.P., Crystallinity of waxy maize starch as influenced by ambient temperature absorption and desorption, sucrose content and water activity (1986) J. Food Sci., 51, pp. 997-1000
• Chirife, J., Buera, M.P., Water activity, glass transition and microbial stability in concentrated and semimoist food systems (1994) J. Food Sci., 59, pp. 921-927
• Chirife, J., Physicochemical aspects of food preservation by combined factors (1993) Food Control, 4, pp. 210-215
• Chirife, J., Buera, M.P., Water activity, water/glass dynamics and the control of microbiological growth in foods (1996) Crit. Rev. Food Sci. Nutr., 36, pp. 465-513
• Comyns, J., (1985) Polymer Permeability, , Elsevier Applied Science: London
• Doescher, L.C., Hoseney, R.C., Millken, G.A., A mechanism for cookie dough setting (1987) Cereal Chem., 64, pp. 158-163
• Franks, F., Water activity: A credible measure of food safety and quality? (1991) Trends Food Sci. Technol., 2, pp. 68-72
• Frisch, H.L., Stern, S.A., Diffusion of small molecules in polymers (1983) Crit. Rev. Solid State Materials Sci., 11, pp. 123-187
• Gervais, P., Bensoussan, M., Grajek, W., Water activity and water content: Comparative effects on the growth of Penicilllium roqueforti on solid substrate (1988) Appl. Microbiol. Biotechnol., 27, pp. 389-392
• Gervais, P., Marechal, P.A., Voirin, T., Medium hydration effects on the growth of Trichoderma viride (1993) J. Food Sci., 58, pp. 1346-1348
• Gould, G.W., Christian, J.H.B., Characterization of the state of water in foods - Biological aspects (1988) Food Preservation by Moisture Control, pp. 43-56. , C. C. Seow, T. T. Teng, and C. H. Quah, ed. Elsevier Applied Science: London
• Hocking, A.D., Strategies for microbial growth at reduced water activities (1988) Microbiol. Sci., 5, pp. 280-284
• Hoseney, R.C., Zeleznak, K., Lai, C.S., Wheat gluten: A glassy polymer (1986) Cereal Chem., 63, pp. 285-286
• Jouppila, K., Roos, Y.H., The physical state of amorphous corn starch and its impact on crystallization (1997) Carbohydr. Polym., 32, pp. 95-104
• Kitic, D., Favetto, G.J., Chirife, J., Resnik, S.L., Measurement of water activity in the intermediate moisture range with the Novasina Thermoconstanter humidity meter (1986) Lebensm. Wiss. Tech., 19, pp. 297-301
• Le Meste, M., Huang, V.T., Panama, J., Anderson, G., Lentz, R., Glass transition of bread (1992) Cereal Foods World, 37, pp. 264-267
• Levine, H., Slade, L., Glass transitions in foods (1992) Physical Chemistry of Foods, pp. 83-220. , H. G. Schwartzberg and R. W. Hartel, eds. Marcel Dekker: New York
• Peleg, M., On modeling changes in foods and biosolids at and around their glass transition temperature range (1996) Crit. Rev. Food Sci. Nutr., 36, pp. 49-67
• Resnik, S.L., Chirife, J., Proposed theoretical literature values at various temperatures for selected solutions to be used as reference sources in the range of microbial growth (1988) J. Food Prot., 51, pp. 419-423
• Roos, Y., Karel, M., Plasticizing effect of water on thermal behavior and crystallization of amorphous food models (1991) J. Food Sci., 56, pp. 38-43
• Slade, L., Levine, H., Structural stability of intermediate moisture foods - A new understanding? (1987) Food Structure - Its Creation and Evaluation, pp. 115-147. , J. R. Mitchell and J. M. V. Blanshard, eds. Butterworths: London
• Slade, L., Levine, H., Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety (1991) Crit. Rev. Food Sci. Nutr., 30, pp. 115-360
• Slade, L., Levine, H., A food polymer science approach to structure-property relationships in aqueous food systems (1991) Water Relationships in Foods, pp. 29-101. , H. Levine and L. Slade, eds. Plenum Press: New York
• Soesanto, T., Williams, M.C., Volumetric interpretation of viscosity for concentrated and dilute sugar solutions (1981) J. Phys. Chem., 85, pp. 3338-3341
• Van Den Berg, C., Food-water relations: Progress and integration, comments and thoughts (1991) Water Relationships in Foods, , H. Levine and L. Slade, eds. Plenum Press: New York
• Zeleznak, K., Hoseney, R.C., The glass transition in starch (1987) Cereal Chem., 64, pp. 121-124

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------