On water dynamics and germination time of mold spores in concentrated sugar and polyol solutions

Food Research International

Volumn 28, Issue 6, 1995, Pages 531-535

  Chirife, Jorge ^a   González, Héctor H L ^a,b   Resnik, Silvia L ^c  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Member of Comision de Investigaciones Cientificas de la Provincia de Buenos Aires Argentina ^*

^c Universidad Provincial del Sudoeste   (Argentina)

Author keywords

germination; glass transition; molds; water activity; water dynamics

Indexed keywords

EID: 0342433636     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/0963-9969(95)00004-6     Document Type: Article

References (16)

1. Research note: determination and correlation of the water activity of propylene glycol solutions
2. Specific solute effects on Staphylococcus aureus cells subjected to reduced water activity
3. Staphylococcus aureus challenge study in an intermediate moisture food
4. w prediction in aqueous non-electrolyte solutions
5. The water activity of fructose solutions in the intermediate moisture range
6. Specific solute effects on microbial water relations
7. Water activity: a credible measure of food safety and quality?
8. Water relations of fungal spore germination
9. Interference with homeostasis-food
10. Bacterial growth in intermediate moisture foods
11. Water relations of some Penicillum species at 25 °C
12. Non-equilibrium behavior of small carbohydrate-water systems
13. Structural stability of intermediate moisture foods — a new understanding
14. Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety