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  • 1
    Electronic Resource
    Electronic Resource
    The Effects of the Various Surface Treatments of Titanium on Cellular Activity of Osteoblast-Like Cells (2007)
    s.l. ; Stafa-Zurich, Switzerland
    Key engineering materials Vol. 330-332 (Feb. 2007), p. 71-74 
    Details
    ISSN: 1013-9826
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: The response of osteoblast-like cells cultured on blasted and/or acid etchingsurfaces and the influence of surface texture or microtopography on cell attachment, cellproliferation, and the gene expression of the osteoblastic phenotype using ROS 17/2.8 celllines were evaluated. The blasted and/or acid etching surfaces were significantly rougher incomparison to machined and etched surfaces (p 〈 0.05). On X-ray diffraction analysis,titanium hydride (TiH2) was observed on the surface etched with a mixture of HCl-H2SO4solution, whereas TiH2 was not observed on machined and blasted surfaces. After 24 hincubation, most of the cells of all the groups had a flattened, polygonal shape and were fullyspread, exhibiting the onset of proliferation. The MTT assay showed a significant decrease onthe blasted surface compared to the machined surface at 7 day culture (p 〈 0.05). Theexpression of osteopontin mRNA, α1 (I) collagen mRNA, and alkaline phosphatase mRNAon rough surfaces was higher than on the machined surfaces, and was highest on the blastedsurface at day 7
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/01/52/transtech_doi~10.4028%252Fwww.scientific.net%252FKEM.330-332.71.pdf
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  • 2
    Electronic Resource
    Electronic Resource
    The Effects of Anodic Oxide Films Produced by β-Glycerophosphate and Calcium Acetate Anodizing on Attachment and Spreding of Osteoblaste-Like Cell (2007)
    s.l. ; Stafa-Zurich, Switzerland
    Key engineering materials Vol. 330-332 (Feb. 2007), p. 75-78 
    Details
    ISSN: 1013-9826
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: The effect of anodic oxide films produced by β-glycerophosphate (β-GP) and calciumacetate (CA) anodizing on osteoblast-like cell attachment and spreading were evaluated in thisstudy. Anodic oxide films were produced in different conditions: Group 1, 0.02 M β-GP and 0.2 MCA; Group 2, 0.03 M β-GP and 0.2 M CA; Group 3, 0.03 M β-GP and 0.2 M CA. Anodic oxidesurface was significantly rougher in comparison to the control untreated titanium surfaces, and thesurface roughness and composition of phosphate and oxide increased as the concentration of β-GPwas increased. There was no significant difference in the cell viability when cells were cultured onthe control or anodized surface using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide(MTT) assay. Scanning electron micrographs revealed more spread cells on the anodized surfacethan on the smooth control surface. In conclusion, we suggested that the positive effects of anodizedsurfaces produced by β-GP and CA on spreading of osteoblast-like cells may be the result of thedifference of surface roughness and amount of Ca and P in the oxide layer
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/01/52/transtech_doi~10.4028%252Fwww.scientific.net%252FKEM.330-332.75.pdf
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  • 3
    Electronic Resource
    Electronic Resource
    A Simple Detachment Method for Fabricating a Polymer Nanotemplate Structure (2007)
    s.l. ; Stafa-Zurich, Switzerland
    Key engineering materials Vol. 339 (May 2007), p. 469-472 
    Details
    ISSN: 1013-9826
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: In this report, nanopatterns consisting of an organic polymer film were fabricated using asimple detachment method. The method used a patterned ultraviolet (UV) curable poly(urethaneacrylate) (PUA) as a mold and an organic polymer layer as a template material. A thin film wasprepared by spin coating and then annealed below the glass transient temperature while in physicalcontact with the PUA mold. The polymer layer in contact with the mold was detached due to thedifference in adhesion force, resulting in a well-defined nanoarray of the polymer template.Nanopatterns as small as 70 nm lines were fabricated using this approach
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/01/53/transtech_doi~10.4028%252Fwww.scientific.net%252FKEM.339.469.pdf
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  • 4
    Electronic Resource
    Electronic Resource
    Nondestructive Dynamic Process Monitoring Using Electrical Capacitance Tomography (2006)
    s.l. ; Stafa-Zurich, Switzerland
    Key engineering materials Vol. 321-323 (Oct. 2006), p. 1671-1674 
    Details
    ISSN: 1013-9826
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: In this paper, we propose a dynamic Electrical Capacitance Tomography (ECT) imagereconstruction algorithm based on the extended Kalman filter (EKF) to estimate the rapidlytime-varying changes in the permittivity within the time taken to acquire a full set of independentmeasurement data. The ECT inverse problem is formulated as a state estimation problem in which thesystem is modeled with the state equation and the observation equation. Computer simulation withsynthetic data is provided and comparison is done with existing modified Newton Raphson (mNR)method to illustrate the reconstruction performance of the proposed algorithm
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/01/52/transtech_doi~10.4028%252Fwww.scientific.net%252FKEM.321-323.1671.pdf
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  • 5
    Electronic Resource
    Electronic Resource
    Characteristics of Fish Sauce Made from Pacific Whiting and Surimi By-products During Fermentation Stage (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The fermentation condition for producing Pacific whiting fish sauce was static atmospheric fermentation with 25% salt at 50 °C. The effective enzymes in fermentation were heat stable and salt tolerant. Fermentation at 50 °C gave higher yields than at 35 °C. Total nitrogen content of whole fish fermented at 50 °C reached the equivalent level of commercial fish sauce before 15 d, supporting the strong degradation effects of Pacific whiting enzymes at earlier stages. Soluble solid and relative gravity also reached commercial level at 60 d. However, color value of unripened fish sauce was far from commercial fish sauce, indicating that ripening may be necessary to develop proper color. Staphylococcus, Bacillus, and Micrococcus were found as predominant microorganisms during fermentation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10628.x
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  • 6
    Electronic Resource
    Electronic Resource
    Acid-Aided Protein Recovery from Enzyme-rich Pacific Whiting (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Relatively higher protein recovery was obtained in acid-aided processing. Solubility was lowest at pH 5 and gradually increased up to pH 11.0. A sharp increase in solubility occurred at alkaline pH between 9.5 and 11.0 and at acidic pH between 3.0 and 1.5. Cathepsin B and L showed higher activities in acid surimi than conventional surimi. Acid-aided surimi did not show Ca- and Mg-ATPase activity and also had lower surface hydrophobicity and sulfurhydryl contents than conventional surimi. Acid processing resulted in low breaking force, possibly due to the activity of retained cathepsin L enzymes. Myosin heavy chain (MHC) and actin were degraded in acid processing and produced major bands right below MHC and actin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08846.x
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  • 7
    Electronic Resource
    Electronic Resource
    Proteolytic Degradation of Tropical Tilapia Surimi (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Proteolytic degradation of tropical tilapia surimi was biochemically and rheologically characterized to identify a group of proteinase(s) responsible for its textural degradation. Proteolysis of tilapia surimi occurred as the temperature increased and attained the highest activity at 65 °C. Smaller proteins with molecular weight of 116-97 kDa were noted as a result of myosin heavy chain (MHC) degradation. MHC completely disappeared when incubated at 65 °C for 4 h. Proteolysis was significantly inhibited by soybean trypsin inhibitor (SB) and leupeptin (LE). Storage modulus (G′) of surimi gels mixed with either SB or LE was higher than other inhibitors indicating that serine type proteinase(s) were involved in proteolysis of tropical tilapia surimi.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb15967.x
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  • 8
    Electronic Resource
    Electronic Resource
    Physical Characteristics of Surimi Seafood as Affected By Thermal Processing Conditions (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Texture, color and microbiological characteristics of surimi seafood were measured at three processing temperatures (93°, 85°, and 75°C) and various times (0–120 min). The time required to provide a zero aerobic plate count at 93°, 85°, and 75°C was 5,15, and 15 min, respectively. Both thermal processing temperature and time affected whiteness and shear strain of surimi seafood. As the thermal processing temperature and time increased, the shear strain and whiteness decreased. The higher the thermal processing temperature and longer time, the lower were the shear strain and whiteness. Results indicated 15 min at 75° or 85°C were the optimum thermal processing conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15884.x
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  • 9
    Electronic Resource
    Electronic Resource
    Rheological Characteristics of Fibrinogen-Thrombin Solution and Its Effects on Surimi Gels (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Gel enhancing effects of fibrinogen-thrombin on surimi were investigated using failure stress and analyzed by mixture design. Gelation time of fibrinogen-thrombin mixture (20:1) gradually decreased as temperature increased from 5 to 40°C, whereas the G′ and G″ values continued to decrease up to 30°C and then increased at 〉30°C. Low quality surimi produced higher textural values (stress and strain) when fibrinogen and thrombin mixture (3–5%) had been added. Nonlinear stepwise regression model showed no significant interaction effects between surimi and fibrinogen-thrombin mixture. However, the response trace plot showed that failure stress value of surimi gel was increased by the concentration of fibrinogen-thrombin, but decreased by water content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15885.x
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  • 10
    Electronic Resource
    Electronic Resource
    Temperature Prediction during Thermal Processing of Surimi Seafood (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : An interactive temperature prediction for surimi seafood was constructed and validated. The prediction model showed good agreement with experimental temperature profiles. The heat transfer coefficient (h) decreased with an increase of temperature difference (δT) between the sample surface and the water bath. The h had an effect on the convective heat transfer, resulting in a slower overall heat transfer at the beginning of heating. Thermal diffusivity (α) of surimi seafood was determined from experimental temperature profiles. The α increased slightly as the temperature difference (δT) between sample and water bath increased. The low a observed at small δT reduced conduction, resulting in a slower overall heat transfer.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08858.x
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