Measurement: Food最新文献

{"title":"Optimization of conditions for production of pectinase in solid-state fermentation with Aspergillus flavus using dried Assam lemon peel powder as substrate","authors":"Nurin Afzia,&nbsp;Nipona Shill,&nbsp;Bhaskar Jyoti Kalita,&nbsp;Nandan Sit","doi":"10.1016/j.meafoo.2024.100166","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100166","url":null,"abstract":"<div><p>The culture conditions for pectinase production with <em>Aspergillus flavus</em> by solid-state fermentation (SSF) using dried Assam lemon peel were optimized and the pectinase was used for clarification of grape juice. A central composite rotatable design (CCRD) was used for optimization experiments with moisture content (50–90 %), incubation temperature (20–60 ℃), incubation time (96 h–192 h), and urea concentration (0–1 %) as independent variables, and pectinase activity as dependent variable. The optimum conditions for pectinase production obtained were moisture content of 60 %, incubation temperature of 50 ℃, incubation time of 96 h, and urea concentration of 0.30 % with a pectinase activity of 3.68 ± 0.20 U/mL where one unit of pectinase activity corresponds to number of µmole of galacturonic acid released in one minute in 1 % pectin solution at 37 °C and 4.8 pH. The crude pectinase was found to have maximum activity at a temperature of 40 ℃ and pH 4 and had an apparent V_max and K_m of 6.10 U/mL and 6.62 mg/mL respectively. The grape juice clarified using the crude pectinase showed decreased optical density (1.45 ± 0.06 to 1.17 ± 0.07) and viscosity (1.76 ± 0.10 to 1.46 ± 0.07 mPa.s) and increased reducing sugar content (13.90 ± 0.10 to 16.96 ± 0.06 g/100 mL juice), and total soluble solids (17.77 ± 0.16 to 18.50 ± 0.30 °Brix).</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100166"},"PeriodicalIF":0.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000339/pdfft?md5=4f53183372192c51a921089ff92a7932&pid=1-s2.0-S2772275924000339-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140536094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Navigating the depths of seafood authentication: Technologies, regulations, and future prospects","authors":"Hang Yang ,&nbsp;Simai He ,&nbsp;Qi Feng ,&nbsp;Shibin Xia ,&nbsp;Qiaohong Zhou ,&nbsp;Zhenbin Wu ,&nbsp;Yi Zhang","doi":"10.1016/j.meafoo.2024.100165","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100165","url":null,"abstract":"<div><p>This review presents a comprehensive analysis of the current advancements and challenges in seafood traceability and authentication, emphasizing its ecological significance in the context of global marine ecosystems. The study extensively explores various methodologies employed in seafood traceability, including isotope and chemical fingerprinting, DNA identification, smart sensors, digital technologies, and blockchain. Each method's efficacy in determining seafood provenance and authenticity is critically examined, highlighting their roles in mitigating issues like mislabeling and illegal fishing. The review also delves into the complex regulatory frameworks and global standards shaping the industry, underscoring the importance of international collaboration in standardizing practices and ensuring compliance. Additionally, the paper addresses the challenges in policy implementation, particularly the disparities in technological infrastructure and the harmonization of diverse legal systems. The role of eco-labels and certification programs in promoting sustainable and ethical practices is also discussed. By integrating a wide spectrum of technologies and policies, this review not only sheds light on the current state of seafood traceability but also identifies key areas requiring further research and development. The findings underscore the critical need for more integrated and advanced approaches in seafood traceability to enhance the sustainability of marine resources and ensure the long-term viability of the seafood industry.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100165"},"PeriodicalIF":0.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000327/pdfft?md5=5bdedd732310bc6372368657f8700555&pid=1-s2.0-S2772275924000327-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140540579","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of hydrocavitation treatment on physicochemical and functional properties of soy protein isolate","authors":"Shruti Kakade,&nbsp;Sachin Sonawane,&nbsp;Prasanna Bhalerao,&nbsp;Ashish Dabade","doi":"10.1016/j.meafoo.2024.100164","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100164","url":null,"abstract":"<div><p>A hydrocavitation reactor was employed to treat diluted samples of soy protein isolate (SPI) at room temperature for 0, 60, and 90-minute intervals, revealing significant improvements in vitro enzymatic digestion, trypsin inhibition, water holding, oil holding, emulsification, and solubility properties. The secondary protein structure underwent significant modifications, with an increase in surface area, etching phenomena, and structural aggregation. The extent of amino acid digestion for hydrocavitation-treated proteins exhibited an augmentation from 180.9 % ± 1.429 μg/mL to 189.5 % ± 0.556 μg/mL. Additionally, the water holding capacity of the treated proteins increased from 3.51 % ± 0.131 to 3.78 % ± 0.097, while there was a corresponding decrease in oil holding capacity. Solubility showed a noteworthy rise from 24.70 % ± 0.042 to 38.23 % ± 0.031 following the hydrocavitation treatment. These findings underscore the potential of hydrocavitation technology as an appealing avenue for non-thermal, chemical-free food processing, enhancing product quality and digestibility through minimal processing techniques.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100164"},"PeriodicalIF":0.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000315/pdfft?md5=a0ab6ab42140a55d81499332788596a3&pid=1-s2.0-S2772275924000315-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140350277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comprehensive exploration of marine algae diversity, bioactive compounds, health benefits, regulatory issues, and food and drug applications","authors":"Naseer Ahmed ,&nbsp;Mohd Aaqib Sheikh ,&nbsp;Mohammad Ubaid ,&nbsp;Praneet Chauhan ,&nbsp;Krishan Kumar ,&nbsp;Shafia Choudhary","doi":"10.1016/j.meafoo.2024.100163","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100163","url":null,"abstract":"<div><p>The increasing interest in algae as food comes from a variety of functional benefits that go beyond simple nutritional content. This thorough analysis looks at the wide range of marine algae, looks at their composition, highlights their health benefits, and shows how important a role they may play in several different nutritional applications. Algae have intrinsic properties that make them a desirable and sustainable food source. They are rich in readily digested proteins, fats, carbs, vitamins, and minerals. The vital bioactive components including phycocyanin, allophycocyanin, astaxanthin, lutein, zeaxanthin, canthaxanthin, β-carotene, and oleic acid, among others, algae greatly support immunity and improve overall nutritional fitness. Furthermore, the increasing popularity of algae-derived polysaccharides, proteins, and polyphenols is ascribed to their potential nutritional advantages and efficacy in treating different degenerative illnesses. The use of algae in diets has been studied as an approach for controlling and avoiding chronic illnesses such as cancer, respiratory problems, heart disease, microbial infections, hypertension, obesity, and diabetes. Algae-based nutraceuticals are gaining prominence within the realm of dietary supplements in part because of the idea of algal prebiotics and their capacity to influence gut microbiota. The study presents a comprehensive glimpse of the relevance and potential of marine algae as a unique and prospective resource for present-day dietary and therapeutic practices.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100163"},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000303/pdfft?md5=4565c81c65a50d2f26f5cd1552f94615&pid=1-s2.0-S2772275924000303-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140345177","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determination of hydration kinetic of pinto beans: A hyperspectral images application","authors":"Tony Chuquizuta ,&nbsp;Segundo G. Chavez ,&nbsp;Alberto Claudio Miano ,&nbsp;Marta Castro-Giraldez ,&nbsp;Pedro J. Fito ,&nbsp;Hubert Arteaga ,&nbsp;Wilson Castro","doi":"10.1016/j.meafoo.2024.100161","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100161","url":null,"abstract":"<div><p>Hydration is a typical operation applied to legumes before cooking, reducing time and the associated energy cost. To monitor the process, mass balance method is the most used methodology, despite this method is destructive, repetitive, and time-consuming. For that reason. hyperspectral techniques are presented as an alternative for assessing the hydration process since it is a noninvasive method. Therefore, the objective of this work was to evaluate the technique of hyperspectral imaging for studying the hydration kinetics of pinto beans. For this purpose, a sample of pinto beans was hydrated in distilled water, determining moisture content during the process and taking hyperspectral images by reflectance mode, in the range 400 to 800 nm until constant mass. The moisture content was modelled using Peleg and a sigmoidal model. Next, the images were pre-treated and the median spectral profile for each bean was obtained. Then, a regression model was fitted, using the wavelength that maximized the coefficient of determination (<em>R</em>²) and minimized the root mean square error (<em>RMSE</em>). The results show that Peleg model fit experimental data with <em>R</em>² in the range of 0.974 to 0.989 while sigmoidal model of 0.997 to 0.999. On other hand, mean spectral profiles at 632 nm and sigmoidal model give the higher metrics 0.997 and 38.3 for <em>R</em>² and <em>RMSE</em> respectively. The results showed that hyperspectral imaging in reflectance mode is a tool capable of measuring the hydration level of beans with higher performance at 632 nm, with a determination coefficient <em>R</em>² higher than 0.98.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100161"},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000285/pdfft?md5=a5f5193b9edd4fbe549f7d6d700a57e0&pid=1-s2.0-S2772275924000285-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140345176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioproduction of novel proteases and process flavours from agro-industrial wastes","authors":"Hoda Hanem Mohamed Fadel ,&nbsp;Rasha Saad ,&nbsp;Mohsen Mohamed Selim Asker ,&nbsp;Manal Gomaa Mahmoud ,&nbsp;Fatma Shafik Abd El-Aleem ,&nbsp;Mohamad Yehia Sayed Ahmed ,&nbsp;Shereen Nazeh Lotfy","doi":"10.1016/j.meafoo.2024.100160","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100160","url":null,"abstract":"<div><p>The bioproduction of promising compounds from wastes, which are found in abundance as byproducts during food processing, receives a global interest. The present study aimed at using waste of cabbage leaves and rice bran as potential substrates for the production of proteolytic bacteria and process flavours. Two newly protease producing bacteria strains, isolated from cabbage leaves powder and defatted rice bran, were identified as <em>Bacillu</em>s <em>velezensis</em> and <em>Bacillus siamensis</em>, respectively. The optimum activity of the partial purified proteases from these two bacteria was attained at 30 min, 50°C and pH 7. Cabbage leaves and rice bran protein concentrate were hydrolyzed, separately, by a mixture of the two purified proteases, at optimum conditions. The two hydrolysates, supplemented and unsupplemented with the appropriate flavour precursors (amino acids), were used, separately, as substrates for the biogeneration of the desired flavours by <em>Corybacterium glutamicum</em> incubated for 9 days. The highest degree of hydrolysis of cabbage leaves waste and rice bran hydrolysates were 30.6 % and 17.8 %, respectively. The higher intensity of beef-like aroma of cabbage leaves hydrolysate supplemented with cysteine and thiamine compared to that unsupplemented was attributed to its high content of the most potent odorants of beef aroma. In the same context, the higher score of nutty-like aroma of rice bran hydrolysate supplemented with lysine and threonine compared to the unsupplemented hydrolysate was mainly correlated to its high content of pyrazines, the key odorant of nutty aroma. The results revealed that the ability of <em>Corybacterium glutamicum</em> for biosynthesis of the desired aroma is mainly dependent on the composition of the substrates.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100160"},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000273/pdfft?md5=5c36fba08245053b25e373cef40e45c1&pid=1-s2.0-S2772275924000273-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140342143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring gallic acid-rich leaf extract: Formulation and characterization of antioxidant blends","authors":"Thangsei Nengneilhing Baite,&nbsp;Bishnupada Mandal,&nbsp;Mihir Kumar Purkait","doi":"10.1016/j.meafoo.2024.100162","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100162","url":null,"abstract":"<div><p>Antioxidant supplements derived from plants can aid in protecting cells from oxidative stress, which has been connected to various chronic illnesses. The formulation of antioxidant tablets faces challenges due to the unfavorable physicochemical and mechanical properties of dry plant extracts. The utilization of wet plant extracts and sugars in antioxidant tablet development can offer improved solubility, stability, and palatability, enhancing the overall efficacy and acceptability of the formulation. In this work, gallic acid-rich <em>Ficus auriculata</em> leaf extract was utilized as the active component in the development of antioxidant formulations. Formulations were prepared using starch, a biopolymer, and sugars as the major excipients and characterized. The formulations containing a higher concentration of hygroscopic components were sticky and unsuitable for tableting, while free-flowing formulations were formed into tablets. The disintegration times of all the tablets were less than 15 min, satisfying Indian Pharmacopoeia norms. The antioxidant activity of the formulations increased with an increase in the extract. The formulations demonstrated good stability in acidic and alkaline environments. Findings from the present study showed that antioxidant tablets with desirable properties can be prepared using plant extract and readily available excipients.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100162"},"PeriodicalIF":0.0,"publicationDate":"2024-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000297/pdfft?md5=6705328ed4ac1c9054412764bc712e51&pid=1-s2.0-S2772275924000297-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140328112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The quality of EVOOs through the determination of VOCs coupled with SIMCA analysis","authors":"Simona Violino ,&nbsp;Cosimo Taiti ,&nbsp;Elettra Marone ,&nbsp;Corrado Costa ,&nbsp;Stefano Mancuso","doi":"10.1016/j.meafoo.2024.100159","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100159","url":null,"abstract":"<div><p>Determining the quality of the oil is essential to discriminate EVOOs from oils labeled as such but not having the chemical and physical characteristics to be EVOOs. The purpose of this study was to determine a metric based on multivariate Soft Independent Modeling of Class Analogy (SIMCA), to identify “Premium quality” versus “Standard quality”, 792 EVOO samples throughout VOCs and sensory analysis data. The result of SIMCA showed a correct classification of the “Premium quality” samples and only few samples were excluded from the SIMCA model (95.4 % sensitivity). The combination of VOCs collected by PTR-ToF-MS and SIMCA analysis allowed us to perfectly distinguish EVOO oils from non-EVOO oils. The proposed method could allow a secure, quick and reliable control of the EVOO quality within the global market.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100159"},"PeriodicalIF":0.0,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000261/pdfft?md5=6092104d38fb7ae82c861792bfcb95a6&pid=1-s2.0-S2772275924000261-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140328111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements","authors":"Rodrigo Nunes Cavalcanti ,&nbsp;Vitor Pereira Barbosa ,&nbsp;Jorge Andrey Wilhelms Gut ,&nbsp;Carmen Cecilia Tadini","doi":"10.1016/j.meafoo.2024.100158","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100158","url":null,"abstract":"<div><p>Microwave-assisted thermal processing can provide superior quality for fruit-based products when compared to conventional thermal processing. Understanding the temperature-dependent dielectric properties of liquid foods is needed for the analysis and optimization of the microwave applicator chamber since they govern the heating rate and temperature distribution. While literature offers correlations for specific products, there is a scarcity of methods capable of accommodating variability in composition or predicting behavior for broader product groups. In this study, we measured the dielectric properties (dielectric constant and loss factor) of eight fruit juices (passion fruit, melon, pineapple, cashew, orange, lemon, acerola, and guava) using an open-ended coaxial-line technique for temperatures ranging from 5 to 90 °C at commercial frequencies of 915 and 2450 MHz, alongside electrical conductivity. These properties were successfully correlated with the temperature for each individual juice; then, machine learning techniques (random forest, gradient boosting machine, and multilayer perceptron) were used to predict the properties of this diverse group of eight juices based on various physicochemical measurements. These techniques revealed temperature and electrical conductivity as the most critical predictors, while total solids, pH, acidity, ashes, and select color parameters also emerged as significant variables. These findings demonstrate that the integration of physicochemical analyses with machine learning tools offers an objective approach to correlate and predict dielectric properties for a group of food products, facilitating adjustments in product composition without additional measurements, thus enhancing the efficiency and accuracy of microwave-assisted thermal processing simulations and optimizations.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100158"},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277227592400025X/pdfft?md5=f7951dde66933da4ce07f39653104f5a&pid=1-s2.0-S277227592400025X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140209416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical composition, biological activities, uses, nutritional and mineral contents of cumin (Cuminum cyminum)","authors":"Falah Saleh Mohammed ,&nbsp;Mustafa Sevindik ,&nbsp;İmran Uysal ,&nbsp;Cengiz Çesko ,&nbsp;Hyrije Koraqi","doi":"10.1016/j.meafoo.2024.100157","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100157","url":null,"abstract":"<div><p>Plants are unique resources utilised by various communities within natural products. The use of plants within the scope of traditional medicine has significant contributions in the treatment of diseases. The investigation of the potential therapeutic effects of plants within this scope is important in terms of their utilisation as natural resources. In this study, a compilation of research conducted on <em>Cuminum</em> species in the literature is presented. Within this context, the utilisation areas, general characteristics, biological activities, and chemical contents of Cuminum species have been compiled. According to the literature, it has been determined that spices are particularly utilised in the fields of cosmetics, disease management, and culinary arts. Furthermore, it has been observed that they are significant sources in terms of anticancer, antioxidant, and antimicrobial properties. It has been observed that the compound with the highest concentration in its constituents is cuminlaldehyde (19.9–64.31 %). When necessary studies and procedures are applied based on literature data, <em>Cuminum</em> species serve as important natural resources in pharmacological designs.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100157"},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000248/pdfft?md5=c221444fbe789447d297c6bbdfb3d920&pid=1-s2.0-S2772275924000248-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140191092","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}