• Journal of Periodontal and Implant Science
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• v.42 no.3
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• pp.81-87
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• 2012

Purpose: The characteristics of oxidized titanium (Ti) surfaces varied according to treatment conditions such as duration time and temperature. Thermal oxidation can change Ti surface characteristics, which affect many cellular responses such as cell adhesion, proliferation, and differentiation. Thus, this study was conducted to evaluate the surface characteristics and cell response of thermally treated Ti surfaces. Methods: The samples were divided into 4 groups. Control: machined smooth titanium (Ti-S) was untreated. Group I: Ti-S was treated in a furnace at $300^{\circ}C$ for 30 minutes. Group II: Ti-S was treated at $500^{\circ}C$ for 30 minutes. Group III: Ti-S was treated at $750^{\circ}C$ for 30 minutes. A scanning electron microscope, atomic force microscope, and X-ray diffraction were used to assess surface characteristics and chemical composition. The water contact angle and surface energy were measured to assess physical properties. Results: The titanium dioxide ($TiO_2$) thickness increased as the treatment temperature increased. Additional peaks belonging to rutile $TiO_2$ were only found in group III. The contact angle in group III was significantly lower than any of the other groups. The surface energy significantly increased as the treatment temperature increased, especially in group III. In the 3-(4,5-Dimethylthiazol- 2-yl)-2,5-diphenyltetrazolium bromide assay, after 24 hours of incubation, the assessment of cell viability showed that the optical density of the control had a higher tendency than any other group, but there was no significant difference. However, the alkaline phosphatase activity increased as the temperature increased, especially in group III. Conclusions: Consequently, the surface characteristics and biocompatibility increased as the temperature increased. This indicates that surface modification by thermal treatment could be another useful method for medical and dental implants.

• Food Science and Preservation
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• v.12 no.1
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• pp.48-53
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• 2005

Comparative effects between commercial fumigation (methyl bromide/MeBr, phosphine $gas/PH_3$) and gamma irradiation (5, 10 kGy) on dried red pepper were investigated in terms of it microbiological quality, moisture content Hunter's colors, and UV-visible spectra during storage for 8 months at mom temperature. The non-treated control samples showed total aerobic bacteria as $4.8\times10^5\;CFU/g$ in powdered state and $1.8\times10^2\;CFU/g$ in whole red repper. While yeasts and molds were $1.7\times10^5\;CFU/g$ in powdered pepper and $5.0\times10^2\;CFU/g$ in whole pepper, respectively. The effect of chemical fumigant on microbial decontamination was negligible, whereas irradiation at 5 kGy was proven to reduce the microbial populations by 2 to 3 log cycles that could improve the hygienic quality of powdered pepper. Moisture content of the samples showed no noticeable changes resulting 1mm irradiation or fumigation. Immediately after treatments, irradiation or fumigation reduced Hunter's lightness (L), redness (a), and yellowness (b) of the samples (p<0.05), but there was no difference in color parameters between the control and all treated stoups after 4 months of storage. It was found that storage period was more influential than irradiation or fumigation to changes in moisture and color of dried red pepper and ie powder.

• Food Science and Preservation
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• v.11 no.4
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• pp.431-436
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• 2004

Associated with microbial decontamination and quarantine treatment of dried red pepper, the samples was gamma-irradiated (5, 10 kGy) and fumigated (methyl bromide/MeBr, phosphine/$PH_3$) to compare their Hunter's color (L, a, b, ${\Delta}E$) and sensory properties by types (whole, powder, pericarp, seed) during storage under room conditions($18{\pm}12^{\circ}C$). Whole pepper maintained higher lightness (L value) than other groups, while powdered pepper showed higher redness (a value) during storage. Immediately after treatments there was little difference in the overall color difference (${\Delta}E$) among the groups. After 8 months, a higher redness was observed in $PH_3$ group of whole pepper and 5 kGy group of powdered pepper, respectively(p<0.05). Redness of irradiated pericarps was apparently reduced following 8 months of storage and a similar pattern was found in fumigated samples. The yellowness (b value) of pepper seed was lowest in 10 kGy sample (p<0.05), but insignificant difference was observed among treatment groups with storage time. Sensory properties of whole and powdered peppery were little changed by both treatments under commercial conditions. Sensory scores of irradiated or fumigated samples were higher than that of non-treated control with storage time, which was more significant in the powdered than in the whole samples.