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František Baňas - One of the best experts on this subject based on the ideXlab platform.

  • The effect of composition of ternary mixtures containing Phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese
    International Dairy Journal, 2015
    Co-Authors: Richardos Nikolaos Salek, Gabriela Nagyová, Helena Bačová, Lucie Minarčíková, Dalibor Kuchar, Michaela Černíková, František Baňas
    Abstract:

    Ternary mixtures consisting of Phosphate and citrate emulsifying salts were studied for their impact on selected textural properties (especially hardness) of processed cheese spreads over a 30 day storage period at 6±2°C. Two different groups of samples were manufactured, one with pH adjustment (target values within the interval of 5.60-5.80) and one without pH adjustment. When binary mixtures with trisodium citrate (TSC) and tetrasodium diPhosphate (TSPP) were used (with zero content of the other salts tested in the ternary mixture), the products consisting of TSC and TSPP at a ratio of approximately 1:1 were the hardest. Increasing the content of TSC, TSPP and/or sodium salt of polyPhosphate and decreasing that of Disodium Hydrogen Phosphate (DSP) in ternary mixtures resulted in the increasing of the hardness of processed cheese. The absolute values of processed cheese hardness significantly changed as a result of pH adjustment.

  • The effect of combinations of sodium Phosphates in binary mixtures on selected texture parameters of processed cheese spreads
    International Dairy Journal, 2011
    Co-Authors: Eva Weiserová, Lucie Doudová, Lucie Galiová, Rahula Janiš, Jaroslav Michalek, Libor Žák, František Baňas
    Abstract:

    The dependence of hardness, adhesiveness and cohesiveness of processed cheese spreads on the composition of binary mixtures of Disodium Hydrogen Phosphate, tetrasodium diPhosphate, pentasodium triPhosphate, and/or sodium salt of polyPhosphate was studied. Suitable statistical models to describe the dependence of the texture parameters examined on the composition of binary mixtures were investigated. Each of the 6 types of binary mixtures was applied in 11 percentage ratios of each component. In binary mixtures of polyPhosphate combined with monoPhosphate, diPhosphate or triPhosphate, hardness gradually rose with the increasing proportion of polyPhosphates within the mixture. In binary mixtures of monoPhosphate combined with diPhosphate or triPhosphate, a rapid growth in hardness of the samples was observed when the proportion of diPhosphate or triPhosphate in the mixture increased (up to 50-60%). A further increase in diPhosphate or triPhosphate content (above 60%) resulted in a rapid decrease in hardness of the processed cheeses. © 2011 Elsevier Ltd.

  • The effect of combinations of sodium Phosphates in binary mixtures on selected texture parameters of processed cheese spreads
    International Dairy Journal, 2011
    Co-Authors: Eva Weiserová, Lucie Doudová, Lucie Galiová, Rahula Janiš, Jaroslav Michalek, Libor Žák, František Baňas
    Abstract:

    Abstract The dependence of hardness, adhesiveness and cohesiveness of processed cheese spreads on the composition of binary mixtures of Disodium Hydrogen Phosphate, tetrasodium diPhosphate, pentasodium triPhosphate, and/or sodium salt of polyPhosphate was studied. Suitable statistical models to describe the dependence of the texture parameters examined on the composition of binary mixtures were investigated. Each of the 6 types of binary mixtures was applied in 11 percentage ratios of each component. In binary mixtures of polyPhosphate combined with monoPhosphate, diPhosphate or triPhosphate, hardness gradually rose with the increasing proportion of polyPhosphates within the mixture. In binary mixtures of monoPhosphate combined with diPhosphate or triPhosphate, a rapid growth in hardness of the samples was observed when the proportion of diPhosphate or triPhosphate in the mixture increased (up to 50–60%). A further increase in diPhosphate or triPhosphate content (above 60%) resulted in a rapid decrease in hardness of the processed cheeses.

Mehrdad Lotfi - One of the best experts on this subject based on the ideXlab platform.

  • effect of mineral trioxide aggregate calcium enriched mixture cement and mineral trioxide aggregate with Disodium Hydrogen Phosphate on bmp 2 production
    iranian endodontic journal, 2014
    Co-Authors: Negin Ghasemi, Mehrdad Lotfi, Saeed Rahimi, Jafar Solaimanirad, Shahriar Shahi, Hajar Shafaie, Amin Salem Milani, Sahar Shakuie, Vahid Zand, Majid Abdolrahimi
    Abstract:

    Introduction: One of the hypotheses regarding the calcification induction by mineral trioxide aggregate (MTA) is the involvement of transforming growth factor-Beta (TGF-β) super family. Calcium-enriched mixture (CEM) cement is one of the endodontic biomaterials with clinical applications similar to MTA. The aim of the present in vitro study was to compare the induction of bone morphogenic protein-2 (BMP-2) by a combination of Disodium Hydrogen Phosphate (DSHP) and tooth colored ProRoot MTA (WMTA), to that of CEM cement and WMTA. Methods and Materials: Human gingival fibroblasts (HGFs) were obtained from the attached gingiva of human premolars. HGFs were cultured in Dulbecco’s Modified Eagle’s medium, supplemented with 10% fetal calf serum, penicillin, and streptomycin. Cells in groups 1, 2 and 3 were exposed to WMTA, CEM and WMTA+DSHP discs, respectively. The fourth group served as the control. After 72 h of exposure, HGF viability was determined by Mosmann’s tetrazolium toxicity (MTT) assay. BMP-2 levels in cell-free culture media were determined by enzyme-linked immunosorbent assay (ELISA). Statistical analysis was performed using the one-way ANOVA, followed by the post hoc Games-Howell test for BMP-2 and post hoc Tukey’s test for the results of MTT assay. Results: Cellular viability was significantly higher in group 3 compared to the other groups (P 0.05). Conclusion: WMTA and CEM did not exhibit any significant differences in terms of inducing BMP-2 production; however, incorporation of DSHP into WMTA resulted in a decrease in the induction of this protein.

  • effect of white mineral trioxide aggregate mixed with Disodium Hydrogen Phosphate on inflammatory cells
    Journal of Endodontics, 2009
    Co-Authors: Mehrdad Lotfi, Sepideh Vosoughhosseini, Mohammad Ali Saghiri, Mehran Mesgariabbasi, Bahram Ranjkesh
    Abstract:

    Introduction: The aim of this study was subjective evaluation of inflammatory cells subsequent to subcutaneous implantation of white mineral trioxide aggregate (WMTA) mixed with Disodium Hydrogen Phosphate (Na2HPO4) in rats. Methods: Forty Wistar rats were used in this study. Polyethylene tubes filled with WMTA mixed with Na2HPO4 and WMTA alone and also empty tubes serving as control were implanted into subcutaneous tissue and harvested after 7, 15, 30, and 90 days. Histologic sections were stained with hematoxylin-eosin and observed under a light microscope. Inflammatory reactions were categorized as 0ornone(withoutinflammatorycells),1ormild(inflammatory cells < 25), 2 or moderate (25‐125 inflammatory cells), and 3 or severe (more than 125 inflammatory cells). Statistical analyseswere performed withtheKruskal-Wallis and Mann-Whitney tests. Results: WMTA alone provoked a moderate inflammatory reaction after 7 and 15 days, which significantly differed from WMTA mixed with Na2HPO4 and the control group, which provoked a mild inflammatory reaction (P < .05). However, there were no significant differences at any period beyond 30 days. Conclusions: This study indicates that adding Na2HPO4 to WMTA creates a more biocompatible material than WMTA alone. (J Endod 2009;35:703‐705)

Majid Abdolrahimi - One of the best experts on this subject based on the ideXlab platform.

  • effect of mineral trioxide aggregate calcium enriched mixture cement and mineral trioxide aggregate with Disodium Hydrogen Phosphate on bmp 2 production
    iranian endodontic journal, 2014
    Co-Authors: Negin Ghasemi, Mehrdad Lotfi, Saeed Rahimi, Jafar Solaimanirad, Shahriar Shahi, Hajar Shafaie, Amin Salem Milani, Sahar Shakuie, Vahid Zand, Majid Abdolrahimi
    Abstract:

    Introduction: One of the hypotheses regarding the calcification induction by mineral trioxide aggregate (MTA) is the involvement of transforming growth factor-Beta (TGF-β) super family. Calcium-enriched mixture (CEM) cement is one of the endodontic biomaterials with clinical applications similar to MTA. The aim of the present in vitro study was to compare the induction of bone morphogenic protein-2 (BMP-2) by a combination of Disodium Hydrogen Phosphate (DSHP) and tooth colored ProRoot MTA (WMTA), to that of CEM cement and WMTA. Methods and Materials: Human gingival fibroblasts (HGFs) were obtained from the attached gingiva of human premolars. HGFs were cultured in Dulbecco’s Modified Eagle’s medium, supplemented with 10% fetal calf serum, penicillin, and streptomycin. Cells in groups 1, 2 and 3 were exposed to WMTA, CEM and WMTA+DSHP discs, respectively. The fourth group served as the control. After 72 h of exposure, HGF viability was determined by Mosmann’s tetrazolium toxicity (MTT) assay. BMP-2 levels in cell-free culture media were determined by enzyme-linked immunosorbent assay (ELISA). Statistical analysis was performed using the one-way ANOVA, followed by the post hoc Games-Howell test for BMP-2 and post hoc Tukey’s test for the results of MTT assay. Results: Cellular viability was significantly higher in group 3 compared to the other groups (P 0.05). Conclusion: WMTA and CEM did not exhibit any significant differences in terms of inducing BMP-2 production; however, incorporation of DSHP into WMTA resulted in a decrease in the induction of this protein.

J Rekstad - One of the best experts on this subject based on the ideXlab platform.

  • supercooling salt hydrates stored enthalpy as a function of temperature
    Solar Energy, 2006
    Co-Authors: Bjornar Sandnes, J Rekstad
    Abstract:

    Abstract Thermal energy can be stored in supercooled liquids where the material is in thermal equilibrium with its surroundings. The stored latent heat of fusion is released by triggering the crystallization of the supercooled substance. In this study, enthalpy–temperature curves including the effect of supercooling are measured for some well known supercooling salt hydrates (Disodium Hydrogen Phosphate dodecahydrate, sodium acetate trihydrate and STL-47). A series of properties relevant for supercooling energy storage applications are identified, including the optimal working temperature range for the materials, temperature increase during crystallization as a function of degree of supercooling, available enthalpy at different temperatures, and fraction of enthalpy lost in the initial supercooling phase. The enthalpy–temperature curves are measured by a simple and inexpensive method.

Eva Weiserová - One of the best experts on this subject based on the ideXlab platform.

  • The effect of combinations of sodium Phosphates in binary mixtures on selected texture parameters of processed cheese spreads
    International Dairy Journal, 2011
    Co-Authors: Eva Weiserová, Lucie Doudová, Lucie Galiová, Rahula Janiš, Jaroslav Michalek, Libor Žák, František Baňas
    Abstract:

    The dependence of hardness, adhesiveness and cohesiveness of processed cheese spreads on the composition of binary mixtures of Disodium Hydrogen Phosphate, tetrasodium diPhosphate, pentasodium triPhosphate, and/or sodium salt of polyPhosphate was studied. Suitable statistical models to describe the dependence of the texture parameters examined on the composition of binary mixtures were investigated. Each of the 6 types of binary mixtures was applied in 11 percentage ratios of each component. In binary mixtures of polyPhosphate combined with monoPhosphate, diPhosphate or triPhosphate, hardness gradually rose with the increasing proportion of polyPhosphates within the mixture. In binary mixtures of monoPhosphate combined with diPhosphate or triPhosphate, a rapid growth in hardness of the samples was observed when the proportion of diPhosphate or triPhosphate in the mixture increased (up to 50-60%). A further increase in diPhosphate or triPhosphate content (above 60%) resulted in a rapid decrease in hardness of the processed cheeses. © 2011 Elsevier Ltd.

  • The effect of combinations of sodium Phosphates in binary mixtures on selected texture parameters of processed cheese spreads
    International Dairy Journal, 2011
    Co-Authors: Eva Weiserová, Lucie Doudová, Lucie Galiová, Rahula Janiš, Jaroslav Michalek, Libor Žák, František Baňas
    Abstract:

    Abstract The dependence of hardness, adhesiveness and cohesiveness of processed cheese spreads on the composition of binary mixtures of Disodium Hydrogen Phosphate, tetrasodium diPhosphate, pentasodium triPhosphate, and/or sodium salt of polyPhosphate was studied. Suitable statistical models to describe the dependence of the texture parameters examined on the composition of binary mixtures were investigated. Each of the 6 types of binary mixtures was applied in 11 percentage ratios of each component. In binary mixtures of polyPhosphate combined with monoPhosphate, diPhosphate or triPhosphate, hardness gradually rose with the increasing proportion of polyPhosphates within the mixture. In binary mixtures of monoPhosphate combined with diPhosphate or triPhosphate, a rapid growth in hardness of the samples was observed when the proportion of diPhosphate or triPhosphate in the mixture increased (up to 50–60%). A further increase in diPhosphate or triPhosphate content (above 60%) resulted in a rapid decrease in hardness of the processed cheeses.