Registro:

Referencias:

• Alzamora, Chirife, Gerschenson, The water activity of propylene glycol solutions (1991) Int. J. Food Sci. Technol., , (in press)
• Ballesteros, El efecto soluto específico en células de Staphylococcus aureus sometidas a una reducción de la actividad de agua por agregado de diversos solutos (1992) Doctoral thesis, , Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Argentina
• Benmergui, Ferro Fontan, Chirife, The prediction of water activity in aqueous solutions in connection with intermediate moisture foods 1 Prediction in single aqueous electrolyte solutions (1979) International Journal of Food Science & Technology, 14, p. 625
• Beuchat, Combined effects of solutes and food preservatives on rates of inactivation and of colony formation by heated spores and vegetative cells of molds (1981) Applied Environ. Microbiol., 41, p. 472
• Beuchat, Influence of water activity on growth, metabolic activities and survival of yeast and mold (1983) J. Food Protect., 46, p. 135
• Briozzo, Lagarde, Chirife, Parada, Effect of water activity and pH on growth and toxin production by Clostridium botulinum type G (1986) Appl. Environ. Microbiol., 51, p. 844
• Bromley, Thermodynamics Properties of strong electrolytes in aqueous solutions (1973) AIChE Journal, 19, p. 313
• Chirife, Ferro Fontan, Prediction of water activity of aqueous solutions in connection with intermediate moisture foods. Experimental investigation of the aw lowering behavior of sodium lactate and related compounds (1980) Journal of Food Science, 45, p. 802
• Chirife, Ferro Fontán, Benmergui, The prediction of water activity in aqueous solutions connection with intermediate moisture foods. 4. aw prediction in aqueous non-electrolyte solutions (1980) International Journal of Food Science & Technology, 15, p. 59
• Christian, Specific solute effect on microbial water relations (1981) Water Activity: Influences on Food Quality, pp. 825-854. , L.B. Rockland, G.F. Stewart, Academic Press, New York
• Corry, (1971) The water relations and heat resistance of microorganisms, p. 1. , The British Food Manufacturing Industrial Research Association, Scientific and Technical Surveys, Number 73
• Corry, The effect of sugars and polyols on the heat resistance and morphology of osmophilic yeasts (1976) J. Appl. Bacteriol., 40, p. 269
• Duxbury, Natural sodium lactate extends shelf life of whole and ground meats (1988) Food Processing, 88
• Eklund, The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levels (1983) J. Appl. Bacteriol., 54, p. 383
• Eklund, Inhibition of microbial growth at different pH levels by benzoic and propionic acids and esters of p-hydroxybenzoic acid (1985) Int. J. Food Microbiol., 2, p. 59
• Favetto, Chirife, Simplified method for prediction of water activity in binary aqueous solutions (1985) International Journal of Food Science & Technology, 20, p. 631
• Fox, Loncin, Investigations into the microbiological stability of water-rich foods processed by a combination of methods (1982) Lebensm. Wiss.-u-Technologie, 15, p. 321
• Gelsema, De Ligny, van der Veer, (1978) J. Chromat., 154, p. 161. , As cited in Pethybridge et al. (1983)
• Goepfert, Iskander, Amundson, Relation of the heat resistance of Salmonellae to the water activity of the environment (1970) Appl. Microbiol., 19, p. 429
• Iglesias, Chirife, (1982) Handbook of Food Isotherms, , Academic Press, New York
• Leistner, Shelf-stable products and intermediate moisture foods based on meat (1987) Water Activity: Theory and Applications to Food, p. 295. , L.B. Rockland, L.R. Beuchat, Marcel Dekker, New York
• Leistner, Rodel, Inhibition of microorganisms in food by water activity (1976) Inhibition and Inactivation of Vegetative Microbes, p. 219. , F.A. Skinner, W.B. Hugo, Academic Press, London
• Loncin, Basic principles of moisture equilibria (1976) Freeze Drying and Advanced Food Technology, p. 599. , S.A. Goldblith, L. Rey, W.W. Rothmayr, Academic Press, London
• Norrish, An equation for the activity coefficient and equilibrium relative humidities of water in confectionery syrups (1966) International Journal of Food Science & Technology, 1, p. 25
• Pethybridge, Ison, Harrigan, Dissociation constant of sorbic acid in water and water-glycerol mixtures at 25°C from conductance measurements (1983) International Journal of Food Science & Technology, 18, p. 789
• Pitzer, Thermodynamics of electrolytes. I. Theoretical basis and general equations (1973) J. Phys. Chem., 77, p. 268
• Plitman, Park, Gomez, Sinskey, Viability of Staphylococcus aureus in intermediate moisture meats (1973) Journal of Food Science, 38, p. 1004
• Shapero, Nelson, Labuza, Ethanol inhibition of Staphylococcus aureus at limited water activity (1978) Journal of Food Science, 43, p. 1467
• Shibasaki, Food preservation with nontraditional antimicrobial agents (1982) Journal of Food Safety, 4, p. 35
• Sperber, Requirements of Clostridium botulinum for growth and toxin production (1982) Food Technol., 36, p. 89
• Troller, Effect of aw and pH on growth and survival of Staphylococcus aureus (1985) Properties of Water in Foods, p. 247. , D. Simatos, J.L. Multon, Martinus Nijhoff, Dordrecht
• Vaamonde, Chirife, Scorza, An examination of the minimal water activity for Staphylococcus aureus ATCC 6538P growth in laboratory media adjusted with less conventional solutes (1982) Journal of Food Science, 47, p. 1259
• Vaamonde, Chirife, Scarmato, Inhibition of Staphylococcus aureus growth in laboratory media of water activity adjusted with polyethylene glycols (1984) Journal of Food Science, 49, p. 296
• Vaamonde, Scarmato, Chirife, Parada, Inhibition of Staphylococcus aureus C-243 growth in laboratory media of water activity adjusted with less usual solutes (1986) Lebensm.-Wiss.-u. Technologie, 19, p. 403
• Vallejo-Cordoba, Nakai, Powrie, Beveridge, Protein hydrolysates for reducing water activity in meat products (1986) J. Food Sci., 51, p. 1156
• Verrips, Van Rhee, Heat inactivation of Staphylococcus epidermidis at various water activities (1981) Appl. Environ. Microbiol., 41, p. 1128

Citas:

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

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

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

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