AquaLab Series 4 Cited Publications
- Measurements:
1. 2008b. Moisture Sorption Isotherms. Food Tech 62:116-117.
2. Abstracts. Prepared Foods 177[12], 79-80. 2008a. BNP Media.
Ref Type: Generic
3. 2008c. Water activity instrumentation. Food Tech 62:111-112.
4. Allen,K., D.Cornforth, D.Whittier, M.Vasavada, and B.Nummer. 2007. Evaluation of high humidity and wet marinade methods for pasteruization of jerky. Journal of Food Science 72:C351-C355.
5. Aramouni,F.M., K.K.Kone, J.A.Craig, and D.Y.C.Fung. 1994. Growth of Clostridium sporogenes PA 3679 in home-style canned quick breads. Journal of Food Protection 57:882-886.
6. Barrett,A.H., A.V.Cardello, L.Mair, P.Maguire, L.L.Lesher, M.Richardson, J.Briggs, and I.A.Taub. 2000. Textural optimization of shelf-stable bread: Effects of glycerol content and dough-forming technique. Cereal Chem 77:169-176.
7. Bell,L.N., andT.P.Labuza. 1992. Compositional influence on the pH of reduced-moisture solutions. Journal of Food Science 57:732-734.
8. Brake,N.C., andO.R.Fennema. 1993. Edible coatings to inhibit lipid migration in a confectionery product. Journal of Food Science 58:1422-1425.
9. Brandt,L. 1996. Bound for success. Controlling water activity gives technologists the edge in developing safe, shelf-stable foods. Food Formulating 2:41-48.
10. Brannan,R.G. 2008. Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels. Journal of Food Science 73:C36-C40.
11. Buchanan,R.L., andL.K.Bagi. 1997. Effect of water activity and humectant identity on the growth kinetics of Escherichia coli O157:H7. Food Microbiology 14:413-423.
12. Burcheli,P., I.Meyer, A.Pittet, G.Vuataz, and R.Viani. 1998. Industrial storage of green Robusta coffee under tropical conditions and its impact on raw material quality and ochratoxin A content. J. Agric. Food Chem. 46:4507-4511.
13. Calicioglu,M., N.G.Faith, D.R.Buege, and J.B.uchansky. 2001. Validation of a manufacturing process for fermented, semidry Turkish Soudjouk to control Escherichia coli O157:H7. Journal of Food Protection 64:1156-1161.
14. Carr,L.E., E.T.Mallinson, C.R.Tate, R.G.Miller, E.Russek-Cohen, L.E.Stewart, O.O.Opara, and S.W.Joseph. 1995. Prevalence of Salmonella in broiler flocks: Effect of litter water activity, house construction, and watering devices. Avian Diseases 39:39-44.
15. Carter, B. P., Campbell, G. S., Campbell, S., and Cornwall, J. Simultaneous measurement of water activity and moisture content using the AquaLab DUO. IFT Annual Meeting Abstracts 2009 Presentation 062-05. 2009.
Ref Type: Abstract
16. Cerrutti,P., M.R.Terebiznik, M.S.Huergo, R.Jagus, and A.M.R.Pilosof. 2001. Combined effect of water activity and pH on the inhibition of Escherichia coli by Nisin. Journal of Food Protection 64:1510-1514.
17. Ceylan,E., andD.Y.C.Fung. 2000. Destruction of Yersinia enterocolitica by Lactobacillus sake and Pediococcus acidilactici during low-temperature fermentation of Turkish dry sausage (sucuk). Journal of Food Science 65:876-879.
18. Clavero,M.R.S., andL.R.Beuchat. 1996. Survival of Escherichia coli O157:H7 in broth and processed salami as influenced by pH, water activity, and temperature and suitability of media for its recovery. Appl Environ Microbiol 62:2735-2740.
19. Clawson,A.R., andA.J.Taylor. 1993. Chemical changes during cooking of wheat. Food Chem 47:337-343.
20. Correia,R., M.Magalhaes, M.Pedrini, A.da Cruz, and I.Clementino. 2008. Ice cream made from cow and goat milk: chemical composition and melting characteristics. REVISTA CIENCIA AGRONOMICA 39:251-256.
21. Cox,N.A., M.E.Berrang, N.J.Stern, and M.T.Musgrove. 2001. Difficulty in recovering inoculated Campylobacter jejuni from dry poultry-associated samples. Journal of Food Protection 64:252-254.
22. Davies,C.G.A., F.M.Netto, N.Glassenap, C.M.Gallaher, T.P.Labuza, and D.D.Gallaher. 1998. Indication of the Maillard reaction during storage of protein isolates. J. Agric. Food Chem. 46:2485-2489.
23. Dowdeswell,J., J.Evans, R.Mugford, G.Griffiths, S.McPhail, N.Millard, P.Stevenson, M.Brandon, C.Banks, K.Heywood, M.Price, P.Dodd, A.Jenkins, K.Nicholls, D.Hayes, E.Abrahamsen, P.Tyler, B.Bett, D.Jones, P.Wadhams, J.Wilkinson, K.Stansfield, and S.Ackley. 2010. Autonomous underwater vehicles (AUVs) and investigations of the ice-ocean interface in Antarctic and Arctic waters. Journal of Glaciology 54:661-672.
24. Fedeniuk,R.W., P.J.Shand, and A.R.McCurdy. 1997. Effect of thermal processing and additives on the kinetics of oxytetracycline degradation in pork muscle. J. Agric. Food Chem. 45:2252-2257.
25. Fontana,A.J. 1998. Water activity: why it is important for food safety. Proceedings of the First NSF International Conference on Food Safety 177-185.
26. Fontana,A.J. 2000. Understanding the importance of water activity in food. Cereal Foods World 45:7-10.
27. Fresno,J.M., M.E.Tornadijo, J.Carballo, J.Gonzalez-Prieto, and A.Bernardo. 1996. Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety). Food Chem 55:225-230.
28. Gardini,F., R.Lanciotti, D.R.L.Caccioni, and M.E.Guerzoni. 1997. Antifungal activity of hexanal as dependent on its vapor pressure. J. Agric. Food Chem. 45:4297-4302.
29. Giese,J. 1997. Water activity: the new critical measurement. Food Tech 51:93.
30. Giordano,L. 2002. Water activity variation during the refrigerated conservation of chicken cutlets. Industrie Alimentari 41(418):1073-1075.
31. Giraldo,G., P.Talens, P.Fito, and A.Chiralt. 2003. Influence of sucrose solution concentration on kinetics and yield during osmotic dehydration of mango. Journal of Food Engineering 58:33-43.
32. Gliemmo,M.F., C.A.Campos, and L.N.Gerschenson. 2001. Interaction between potassium sorbate and aspartame in aqueous model sugar systems. Journal of Food Science 66:428-431.
33. Gollan, R. Water Activity Measurment in Rennet Casein. 1-7. 2001.
Ref Type: Report
34. Gómez,R., andJ.Fernandez-Salguero. 1992. Water activity and chemical composition of some food emulsions. Food Chem 45:91-93.
35. Harris,G.A. 1995. Food water relations. Food Tech Europe 2 Dec1995/Jan1996:96-98.
36. Harrison,J.A., M.A.Harrison, R.A.Rose-Morrow, and R.L.Shewfelt. 2001. Home-style beef jerky: effect of four preparation methods on consumer acceptability and pathogen inactivation. Journal of Food Protection 64:1194-1198.
37. Heddleson,R.A., S.Doores, R.C.Anantheswaran, and G.D.Kuhn. 1996. Viability loss of Salmonella species, Staphylococcus aureus, and Listeria monocytogenes in complex foods heated by microwave energy. Journal of Food Protection 59:813-818.
38. Hierro,E., L.de la Hoz, and J.A.Ordonez. 1997. Contribution of microbial and meat endogenous enzymes to the lipolysis of dry fermented sausages. J. Agric. Food Chem. 45:2989-2995.
39. Hierro,E., L.de la Hoz, and J.A.Ordonez. 1999. Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages. J. Agric. Food Chem. 47:1156-1161.
40. Hills,B.P., C.E.Manning, and Y.Ridge. 1996. New theory of water activity in heterogeneous systems. J. Chem. Soc. , Faraday Trans. 92:979-983.
41. Hwang,C.A., andM.L.Tamplin. 2007. Modeling the lag phase and growth rate of Listeria monocytogenes in ground ham containing sodium lactate and sodium diacetate at various storage temperatures. Journal of Food Science 72:M246-M253.
42. Iturriaga,M.H., S.M.Arvizu-Medrano, and E.F.Escartín. 2002. Behavior of Listeria monocytogenes in avocado pulp and processed guacamole. Journal of Food Protection 65:1745-1749.
43. Jorgensen,L.V., P.Dalgaard, and H.H.Huss. 2000. Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH. J. Agric. Food Chem. 48:2448-2453.
44. Kou,Y., andS.J.Schmidt. 1999. Vapor pressure and water activity measurements of saturated salt solutions made with D2O at 20¦C. Food Chem 66:253-255.
45. Laurindo,J.B., G.B.Stringari, S.S.Paes, and B.A.M.Carciofi. 2007. Experimental determination of the dynamics of vacuum impregnation of apples. Journal of Food Science 72:E470-E475.
46. Lawlor,K.A., M.D.Pierson, C.R.Hackney, J.R.Claus, and J.E.Marcy. 2000. Nonproteolytic Clostridium botulinum toxigenesis in cooked turkey sotred under modified atmospheres. Journal of Food Protection 63:1511-1516.
47. Lee,K.-T., andT.A.Foglia. 2000. Fractionation of chicken fat triacylglycerols: synthesis of structured lipids with immobilized lipases. Journal of Food Science 65:826-831.
48. Lee,M.B., andS.Styliadis. 1996. A survey of pH and water activity levels in processed salamis and sausages in Metro Toronto. Journal of Food Protection 59:1007-1010.
49. Lopez-Malo,A., S.M.Alzamora, and A.Argaiz. 1998. Vanillin and pH synergistic effects on mold growth. Journal of Food Science 63:143-146.
50. Lopez-Malo,A., andE.Palou. 2000. Modeling the growth/no-growth interface of Zygosaccharomyces bailii in Mango puree. Journal of Food Science 65:516-520.
51. Lowe,J.A., andS.J.Kershaw. 1995. Water activity-moisture content relationship as a predictive indicator for control of spoilage in commercial pet diet components. Animal Feed Science and Technology 56:187-194.
52. MacDonald,G.A., T.C.Lanier, H.E.Swaisgood, and D.D.Hamann. 1996. Mechanism for stabilization of fish actomyosin by sodium lactate. J. Agric. Food Chem. 44:106-112.
53. Marcolli,C., andTh.Peter. 2005. Water activity in polyol/water systems: new UNIFAC parameterization. Atmospheric Chemistry and Physics 5:1545-1555.
54. Marconi,E., M.F.Caboni, M.C.Messia, and G.Panfili. 2002. Furosine: a suitable marker for assessing the freshness of royal jelly. J. Agric. Food Chem. 50:2825-2829.
55. Marsili, Ray. Water activity: why it's important and how to measure it. Food Product Design December. 1993.
Ref Type: Magazine Article
56. Mattick,K.L., F.Jorgensen, J.D.Legan, H.M.Lappin-Scott, and T.J.Humphrey. 2000a. Habituation of Salmonella spp. at reduced water activity and its effect on heat tolerance. Appl Environ Microbiol 66:4921-4925.
57. Mattick,K.L., F.Jorgensen, J.D.Legan, H.M.Lappin-Scott, and T.J.Humphrey. 2001. Improving recovery of Salmonella enterica Serovar Typhimurium DT104 cells injured by heating at different water activity values. Journal of Food Protection 64:1472-1476.
58. Mattick,K.L., F.Jorgensen, J.D.Legan, M.B.Cole, J.Porter, H.M.Lappin-Scott, and T.J.Humphrey. 2000b. Survival and filamentation of Salmonella enterica serovar Enteritidis PT4 and Salmonella enterica serovar Typhimurium DT104 at low water activity. Appl Environ Microbiol 66:1274-1279.
59. McHugh,T.H., C.C.Huxsoll, and J.M.Krochta. 1996. Permeability properties of fruit puree edible films. Journal of Food Science 61:88-91.
60. Michniewicz,J., C.G.Biliaderis, and W.Bushuk. 1992. Effect of added pentosans on some properties of wheat bread. Food Chem 43:251-257.
61. Monsalve-Gonzalez,A., G.V.Barbosa-Canovas, and R.P.Cavalieri. 1993. Mass transfer and textural changes during processing of apples by combined methods. Journal of Food Science 58:1118-1124.
62. Morillon,V., F.Debeaufort, M.Capelle, G.Blond, and A.Voilley. 2000. Influence of the physical state of water on the barrier properties of hydrophilic and hydrophobic films. J. Agric. Food Chem. 48:11-16.
63. Mújica-Paz,H., A.Valdez-Fragoso, A.López-Malo, E.Palou, and J.Welti-Chanes. 2003. Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration. Journal of Food Engineering 57:305-314.
64. Ninni,L., M.S.Camargo, and A.J.A.Meirelles. 2000. Water activity in polyol systems. Journal of Chemical and Engineering Data 45:654-660.
65. Opara,O.O., L.E.Carr, E.Russek-Cohen, C.R.Tate, E.T.Mallinson, R.G.Miller, L.E.Stewart, R.W.Johnston, and S.W.Joseph. 1992. Correlation of water activity and other environmental conditions with repeated detection of Salmonella contamination on poultry farms. Avian Diseases 36:664-671.
66. Pond,T.J., D.S.Wood, I.M.Mumin, S.Barbut, and M.W.Griffiths. 2001. Modeling the survival of Escherichia coli O157:H7 in uncooked semidry, fermented sausage. Journal of Food Protection 64:759-766.
67. Powitz,R.W., andJ.J.J.Balsamo. 2001. Measuring Water Activity in Foods: The Pawkit AquaLab. Journal of Environmental Health March:35-36.
68. Qi,Y., andK.J.Miller. 2000. Effect of low water activity on staphylococcal enterotoxin A and B biosynthesis. Journal of Food Protection 63:473-478.
69. Reynolds,A.E., M.A.Harrison, R.A.Rose-Morrow, and C.E.Lyon. 2001. Validation of dry cured ham process for control of pathogens. Journal of Food Science 66:1373-1379.
70. Richard,J., andT.P.Labuza. 1990. Determination of the water activity of some reference solutions, culture media and cheese using a dew point method. Sci. des Aliments 10:57-64.
71. Roa,V., M.S.Tapia, and F.Millán. 2001. Mass balance in porous foods impregnation. Journal of Food Science 66:1332-1336.
72. Roa,V., andM.S.Tapia de Daza. 1991. Evaluation of water activity measurements with a dew point electronic humidity meter. Lebensm Wiss Technol 24:208-213.
73. Rocha-Garza,A.E., andJ.F.Zayas. 1996. Quality of broiled beef patties supplemented with wheat germ protein flour. Journal of Food Science 61:418-421.
74. Roessler,P.F., andM.C.Ballenger. 1996. Contamination of an unpreserved semisoft baked cookie with a Xerophilic Aspergillus species. Journal of Food Protection 59:1055-1060.
75. Sabanadesan,S., A.M.Lammerding, and M.W.Griffiths. 2000. Survival of Listeria innocua in Salmon following cold-smoke application. Journal of Food Protection 63:715-720.
76. Sautour,M., A.Rouget, P.Dantigny, C.Divies, and M.Bennsoussan. 2001. Application of Doehlert design to determine the combined effects of temperature, water activity and pH on conidial germination of Penicillium chrysogenum. Journal of Applied Microbiology 91:900-906.
77. Schebor,C., andJ.Chirife. 2000. A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay. Journal of Food Protection 63:965-969.
78. Severini,C., T.Gomes, T.DePilli, S.Romani, and R.Massini. 2000. Autoxidation of packed almonds as affected by Maillard reaction volatile compounds derived from roasting. J. Agric. Food Chem. 48:4635-4640.
79. Shebuski,J.R., O.Vilhelmsson, and K.J.Miller. 2000. Effects of growth at low water activity on the thermal tolerance of Staphylococcus aureus. Journal of Food Protection 63:1277-1281.
80. Stewart,C.M., M.B.Cole, J.D.Legan, L.Slade, M.H.Vandeven, and D.W.Schaffner. 2001. Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes. Journal of Food Protection 64:51-57.
81. Stier,R.F. 2005. Controlling Wayward Water. Prepared Foods 174:160.
82. Suknark,K., J.Lee, R.R.Eitenmiller, and R.D.Phillips. 2001. Stability of tocopherols and retinyl palmitate in snack extrudates. Journal of Food Science 66:897-902.
83. Sulaeman,A., L.Keeler, D.W.Giraud, S.L.Taylor, R.L.Wehling, and J.A.Driskell. 2001. Carotenoid content and physiochemical and sensory characteristics of carrot chips deep-fried in different oils at several temperatures. Journal of Food Science 66:1257-1263.
84. Sumner,S.S., J.A.Albrecht, and D.L.Peters. 1993. Occurrence of enterotoxigenic strains of Staphylococcus aureus and enterotoxin production in bakery products. Journal of Food Protection 56:722-724.
85. Tapia de Daza,M.S., C.E.Aguilar, V.Roa, and R.V.Diaz de Tablante. 1995. Combined stress effects on growth of Zygosaccharomyces rouxii from an intermediate moisture papaya product. Journal of Food Science 60:356-359.
86. Teoh,H.M., S.J.Schmidt, and J.F.Faller. 2001. Investigation of cornmeal components using dynamic vapor sorption and differential scanning calorimetry. Journal of Food Science 66:434-440.
87. Tornadijo,E., J.M.Fresno, J.Carballo, and R.Martin-Sarmiento. 1993. Study of Enterobacteriaceae throughout the manufacturing and ripening of hard goats' cheese. Journal of Applied Bacteriology 75:240-246.
88. Urbano,G.R., M.H.Taniwaki, M.F.d.Leitão, and M.C.Vicentini. 2001. Occurrence of Ochratoxin A-producing fungi in raw Brazilian coffee. Journal of Food Protection 64:1226-1230.
89. Vandell,C.J. 1998. Maintaining vigilance over quality. Food Product Design October:111-119.
90. Vioque,M., R.Gomez, E.Sanchez, C.Mata, L.Tejada, and J.Fernandez-Salguero. 2000. Chemical and microbiological characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants. J. Agric. Food Chem. 48:451-456.
91. 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.
92. Voysey,P.A. 1999. Guidelines for the measurement of water activity and ERH in foods. Campden & Chorleywood Food Research Association Group, Gloucestershire, UK.
93. Watson,K. 2003. Tests put under the microscope. Food Manufacture 78:51.
94. Weissinger,W.R., K.H.McWatters, and L.R.Beuchat. 2001. Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. Journal of Food Protection 64:442-450.
95. Williams,S.K., G.E.Rodrick, and R.L.West. 1995. Sodium lactate affects shelf life and consumer acceptance of fresh Catfish (Ictalurus nebulosus, marmoratus) fillets under simulated retail conditions. Journal of Food Science 60:636-639.
96. Wilson, P. Determination of Water Activity Using the Decagon Aqualab CX-2 and Series 3. 2001.
Ref Type: Pamphlet
97. Yousif,A.N., C.H.Scaman, T.D.Durance, and B.Girard. 1999. Flavor volatiles and physical properties of vacuum-microwave- and air-dried sweet basil (Ocimum basilicum L.). J. Agric. Food Chem. 47:4777-4781.
98. Yu,X., S.M.Kappes, L.A.Bello-Perez, and S.J.Schmidt. 2008. Investigating the Moisture Sorption Behavior of Amorphous Sucrose Using a Dynamic Humidity Generating Instrument. Journal of Food Science 73:E25-E35.
99. Yu,X., A.R.Schmidt, and S.J.Schmidt. 2009. Uncertainty analysis of hygrometer-obtained water activity measurements of saturated salt slurries and food materials. Food Chem 115:214-226.