Measurement: Food最新文献

{"title":"Synergistic enhancement of iron, folate, and antioxidant properties in pearl millet via RSM-optimized probiotic fermentation with Lactiplantibacillus plantarum","authors":"Urvashi Srivastava,&nbsp;Pinki Saini,&nbsp;Anchal Singh","doi":"10.1016/j.meafoo.2024.100137","DOIUrl":"10.1016/j.meafoo.2024.100137","url":null,"abstract":"<div><p>Fermentation stands as one of the most ancient and extensively employed techniques, continuously evolving as a technology dedicated to enhancing the nutritional qualities of food. In the present study, probiotic fermentation conditions for pearl millet flour using <em>Lactiplantibacillus plantarum</em> were optimized for exploring the potential of enhancing iron, folate and antioxidant activity. A central composite experimental design with three independent variables, temperature (30 °C-50 °C), pH (3–7) and fermentation time (4–30 h) was used to study the dependent variables (antioxidant activity, tannin, phytic acid, total reducing sugar, total dietary fibre, iron and folate). Based on response surface methodology, twenty runs were processed. Regression model interpretation revealed the significant relationship between considered dependent and independent variables (<em>p &lt;</em> 0.05). The optimized conditions for probiotic fermentation of pearl millet were temperature 40 °C, fermentation time of 38.86 h and pH 5. At optimized conditions a significant enhancement in iron content of 56.74 % and folate upto 23.1 % was observed. Considerable increase in DPPH% i.e. 26.6 %, FRAP 36.51 %, ABTS 15 %, TPC 4.72 % and TFC 14.63 % was also observed. The research showed that L. <em>plantarum</em> strain can be used not only for potential folate enhancement but also for increased antioxidant activity and reduced antinutrients.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100137"},"PeriodicalIF":0.0,"publicationDate":"2024-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000042/pdfft?md5=a82291693b7d9454ad7fb5fac51400d8&pid=1-s2.0-S2772275924000042-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139636934","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":"Hydrocolloid effect on Joha rice pancake dough rheology and sensory evaluation by fuzzy logic","authors":"Kshirod Kumar Dash ,&nbsp;Gunjan Gohain ,&nbsp;G.V.S. Bhagyaraj","doi":"10.1016/j.meafoo.2024.100136","DOIUrl":"10.1016/j.meafoo.2024.100136","url":null,"abstract":"<div><p>In the present investigation deep fat fried product, gluten free pan cake was formulated using joha rice flour and hydrocolloids namely gum arabica and xanthan gum at a temperature of 180 °C. Four different pancake were prepared and the formulations were labelled as <span><math><mrow><mi>J</mi><msub><mi>P</mi><mn>1</mn></msub></mrow></math></span>, <span><math><mrow><mi>J</mi><msub><mi>P</mi><mn>2</mn></msub></mrow></math></span>, <span><math><mrow><mi>J</mi><msub><mi>P</mi><mn>3</mn></msub><mo>,</mo><mspace></mspace><mrow><mtext>and</mtext><mspace></mspace><mi>J</mi></mrow><msub><mi>P</mi><mn>4</mn></msub></mrow></math></span> with 0 % hydrocolloid as <span><math><mrow><mi>J</mi><msub><mi>P</mi><mn>1</mn></msub></mrow></math></span>, 10 % xanthan gum as <span><math><mrow><mi>J</mi><msub><mi>P</mi><mn>2</mn></msub></mrow></math></span>, 10 % gum arabica as <span><math><mrow><mi>J</mi><msub><mi>P</mi><mn>3</mn></msub></mrow></math></span>, and 5 % gum arabica and 5 % xanthan gum as <span><math><mrow><mi>J</mi><msub><mi>P</mi><mn>4</mn></msub></mrow></math></span>. The prepared dough samples were studied for dynamic rheological properties. Based on the viscoelastic study, the dough samples were solid elastic in nature signified by the higher storage modulus values than loss modulus values at a specific frequency. Addition of hydrocolloid increased the values of dynamic viscosity parameters storage modulus and loss modulus. The power law was observed to be appropriate model for predicting the storage modulus and loss modulus according to the frequency with <span><math><msup><mrow><mi>R</mi></mrow><mn>2</mn></msup></math></span> value higher than 0.986, <span><math><msup><mrow><mi>χ</mi></mrow><mn>2</mn></msup></math></span> less than 2.85 and RMSE less than <span><math><mrow><mn>0.5</mn><mo>×</mo><msup><mrow><mn>10</mn></mrow><mrow><mo>−</mo><mn>3</mn></mrow></msup></mrow></math></span>. The storage modulus power law model parameters <span><math><msup><mi>K</mi><mo>′</mo></msup></math></span> and <span><math><msup><mi>n</mi><mo>′</mo></msup></math></span> were found to be in the range of 676.265 - 15,531.413 <span><math><mrow><mtext>Pa</mtext><mo>.</mo><msup><mrow><mi>s</mi></mrow><msup><mi>n</mi><mo>′</mo></msup></msup></mrow></math></span> and 0.234 - 0.388, respectively. The loss modulus power law model parameters <span><math><msup><mi>K</mi><mrow><mo>″</mo></mrow></msup></math></span> and <span><math><msup><mi>n</mi><mrow><mo>″</mo></mrow></msup></math></span> were determined to be in the range of 386.489 - 5845.243 <span><math><mrow><mtext>Pa</mtext><mo>.</mo><msup><mrow><mi>s</mi></mrow><msup><mi>n</mi><mrow><mo>″</mo></mrow></msup></msup></mrow></math></span>and 0.341 - 0.420, respectively. The formed pancakes were ranked by fuzzy logic approach where the sample containing both the hydrocolloids was most preferred as compared to other three pancakes. For the quality attributes in general taste was highly preferred attribute followed b","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100136"},"PeriodicalIF":0.0,"publicationDate":"2024-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000030/pdfft?md5=c49158928fd8ee9ad687b671550614fd&pid=1-s2.0-S2772275924000030-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139539017","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":"Microwave and ultrasound assisted extraction techniques with citric acid of pectin from Pomelo (Citrus maxima) peel","authors":"Md. Murad Hossain,&nbsp;Rowshon Ara,&nbsp;Farzana Yasmin,&nbsp;Mahjabin Suchi,&nbsp;Wahidu Zzaman","doi":"10.1016/j.meafoo.2024.100135","DOIUrl":"10.1016/j.meafoo.2024.100135","url":null,"abstract":"<div><p>This current research attempted to obtain pectin from Pomelo (<em>Citrus maxima</em>) peels using conventional heating, microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE) techniques with organic citric acid. In order to characterize pectin extracted using conventional heating, MAE, and UAE, yield, pH, solubility, ash content, equivalent weight, anhydrouronic acid content, degree of esterification methoxyl content were taken into consideration. On physicochemical properties, the extraction techniques had a significant effect. The findings demonstrated that the MAE method produced the highest amount of pectin (26.63 ± 0.21 %). On the basis of the Degree of Esterification (DE) value, pectins were all classified as high-methoxypectins (HMP). According to anhydrouronic acid (AUA) content, the extracted pectins were extremely pure. Fourier transform infrared (FT-IR) spectroscopy was used to structurally characterize pectin that was extracted using three different methods, and the results revealed that pectin has functional groups between 1740 and 800 cm^-1 spectrally.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100135"},"PeriodicalIF":0.0,"publicationDate":"2024-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000029/pdfft?md5=ff1e56365aa4c280587c3fb97889956d&pid=1-s2.0-S2772275924000029-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139635241","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":"Optimization of extraction conditions for cellulose from jackfruit peel using RSM, its characterization and comparative studies to commercial cellulose","authors":"Rangina Brahma,&nbsp;Subhajit Ray","doi":"10.1016/j.meafoo.2023.100130","DOIUrl":"10.1016/j.meafoo.2023.100130","url":null,"abstract":"<div><p>A high level of research effort is now being focused on the use of bio-based materials to address the 21st century's developing problems. Thus, the search for new possible source of cellulose has been explored in this scientific work. In jackfruit, the pulp accounts for 30 % and 70–80 % of jackfruit components are non-edible; about 60 % of them are the outer rind, perianth, and central core, which are usually discarded. So, in order to utilize this underutilized fruit, jackfruit peel has been taken into consideration as a source for cellulose (C₆H₁₀O₅) _n extraction. Cellulose extraction was improved using the response surface methodology (RSM) approach by optimizing the extraction parameters viz. concentration of sodium hydroxide and sodium hypochlorite respectively. The results showed that the best conditions for the highest production of 64–65 % of cellulose were 5 % of sodium hydroxide and 2 % of sodium hypochlorite. The presence of α -cellulose and the absence of hemicellulose and lignin were detected using FTIR frequencies. According to the results of the thermogravimetric investigation, the maximum decomposition occurred between 200 ºC and 300 ºC. Energy dispersive X-ray analysis revealed that jackfruit peel cellulose displayed 44 % carbon as compared to 3 % carbon in commercial cellulose, indicating a higher purity. Compared to commercial cellulose, jackfruit peel cellulose shows better water binding capacity and oil holding capacity. The findings imply that jackfruit peel has a considerable amount of cellulose and has the potential to be used in various industries such as food, paper, paints etc.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100130"},"PeriodicalIF":0.0,"publicationDate":"2024-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000540/pdfft?md5=633ccd7336194a7863b46ec8806aa9ca&pid=1-s2.0-S2772275923000540-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139392597","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":"Optimizing extract recovery from sorghum using combinations of exogenous crude amylase and pullulanase isolated from yeast strains from cassava mill factory","authors":"O.P. Nnaemeka ,&nbsp;C.A. Nwachukwu ,&nbsp;I.A. Ndubuisi ,&nbsp;A.N. Moneke ,&nbsp;R.C. Agu ,&nbsp;B.N. Okolo ,&nbsp;O.C. Amadi","doi":"10.1016/j.meafoo.2024.100134","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100134","url":null,"abstract":"<div><p>Crude enzyme extracts of yeasts isolated from a cassava mill factory were utilized in optimizing extract recovery from sorghum or malted sorghum. Microbial enzymes are known to be very beneficial in industrial processes due to various advantages derived from them. Micro-organisms multiply very rapidly and produce diverse enzymes during the process. Such micro-organisms with potential to produce industrial crude enzymes abound in many natural environments. This study examined the performance of crude enzyme extracts (pullulanase and amylase) from yeasts strains (SP40 and SS12) isolated from a cassava mill factory. The crude enzyme extracts were used in mashing grain sorghum and malted sorghum using various enzyme combinations to study their effects on quality of wort specific gravity (SG), reducing sugars (RS) and free amino nitrogen (FAN). The decantation mashing process which protected the enzymes and gelatinized sorghum starch was more effective in producing wort of higher SG, RS and FAN products. Control enzyme (lower doses) gave wort SG of 1.034 (infusion mashing) and 1.056 (decantation mashing). Test enzymes (lower doses) also gave good wort SG of 1.018 (infusion mashing) and 1.034 (decantation mashing). The activities of pullulanase and amylase from SP40 and SS12 were similar because both microorganisms produced mainly starch hydrolysing enzymes. From this study, the crude enzymes compared well with commercial enzymes in using lower doses of the crude enzyme extract to produce wort of higher SG, RS and FAN products and this will save costs for the industry. The mashing regime is also an important factor to consider.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100134"},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000017/pdfft?md5=06860394771bd5d3d27f236c2fcef7fb&pid=1-s2.0-S2772275924000017-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139406391","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":"Expression of concern: \"Producing and analyzing gamma-aminobutyric acid containing probiotic black grape juice using Lactobacillus plantarum plantarum IBRC (10817) and Lactobacillus brevis IBRC (10818)\" [Measurement: Food Volume 8, November 2022, 100056]","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100203"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139085","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":"Optimization of active pectin coating formulation and its effect on surface morphology and shelf-life of white button mushroom (Agaricus bisporus)","authors":"Anshul Dhawan,&nbsp;Snehasis Chakraborty","doi":"10.1016/j.meafoo.2023.100133","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100133","url":null,"abstract":"<div><p>The present work aimed to optimize an active pectin-based coating to preserve microbial and enzymatic stability and maintain the quality parameters of white button mushrooms (WBM), thus increasing their shelf stability. d-optimal mixture design was implemented to study the effect of pectin (<em>X₁</em>), ascorbic acid (<em>X₂</em>), and ethylene-diamine-tetra acetic acid (EDTA) (<em>X₃</em>) on polyphenol oxidase (PPO) inhibition, browning index, and total phenolic content. The optimal coating was a mixture of 2.55% w/v pectin, 0.67% w/v ascorbic acid, and 0.78% w/v EDTA. Further, the optimally coated WBM was stored for 6 days at 20 ± 1 °C. The coating on WBM significantly prevented the growth of natural microflora in the sample. Similarly, a maximum of 84% PPO inhibition was achieved at the end of the storage period. A minimum browning index (BI) of 66 was observed after six days of storage, significantly lower than that of the uncoated sample with a BI of 72.72 ± 0.90. Maximum phenolic content of 10.23 mgGAE/g WBM (dry basis) was preserved till day 6, while the antioxidant capacity was 7.16 ± 0.20 mg GAEAOC/g WBM (dry basis). Based on microbial safety and overall quality parameters, the optimal pectin-based ascorbic acid and EDTA-enriched coating led to a shelf-life of 4 days against 2 days for uncoated mushrooms at 20 °C. The optimized coating of mushrooms resulted in competitive inhibition of PPO. Fourier transform infrared (FTIR) spectroscopy revealed that EDTA and optimized coating modulated the secondary structure conformation in the amide I region. Microstructural analysis of the mushroom cap surface through scanning electron microscopy (SEM) showed that the optimized coating formed a homogeneous protective barrier on the mushroom surface, leading to the closure of intercellular spaces on the surface. The optimized coating can help mitigate postharvest losses due to the high perishability of white button mushrooms and provides a valuable solution for the industry to enhance product quality and safety.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100133"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000576/pdfft?md5=8735c377d4cb3948f3ca8b9ba1b75f70&pid=1-s2.0-S2772275923000576-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139111785","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":"Expression of concern: \"Okra seeds proteins: Amino acid profile, free radical scavenging activities and inhibition of diabetes and hypertensive converting enzymes indices\" [Measurement: Food, Volume 11, September 2023, 100101]","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100204"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139086","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 extrusion process on germinated lentil (Lens culinaris) based snack foods: Impact on starch digestibility, physio-functional, and antioxidant properties","authors":"Robbarts Nongmaithem ,&nbsp;Venkatesh Meda ,&nbsp;Thota Niranjan ,&nbsp;Rakesh Mohan Shukla ,&nbsp;Salman Hashmi ,&nbsp;Madhuresh Dwivedi","doi":"10.1016/j.meafoo.2023.100132","DOIUrl":"10.1016/j.meafoo.2023.100132","url":null,"abstract":"<div><p>Lentils (<em>Lens culinaris</em>) are among the oldest crops, consumed by humans since ancient civilization, and are known for their affordability in terms of protein, carbohydrates, and other vital micro-nutrients. The presence of bioactive compounds made them highly nutritive, however, they also contain antinutrients. In the present study germinated green and red lentil flour were extruded with corn flour. Response surface methodology was employed to study the effect of moisture, percent blend of lentils, and screw speed at 150 ̊C barrel temperature on expansion ratio, extrudate density, hardness, water absorption index, water-soluble index, total phenolics content, total antioxidant activity, and <em>in-vitro</em> starch digestibility. The percentage of germinated lentil flour in the blend demonstrated more significant effects on the response variables as compared to moisture and screw speed. Optimum process parameters were observed at 20 % blend, 19.53 % moisture and 147.26 rpm screw speed for germinated green lentil extrudates and 20.72 % blend of germinated red lentil flour, 19.67 % moisture and 140.94 rpm screw speed for germinated red lentil extrudates. The germination technique followed by microwave-vacuum drying (MVD) and extrusion can enhance the nutritive value and utilization of lentils in new product development.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100132"},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000564/pdfft?md5=bad12bf0fc4df732518a181a7412a6f5&pid=1-s2.0-S2772275923000564-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139190907","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":"Nanotechnology: Current applications and future scope in food packaging systems","authors":"Rakesh Kumar Gupta ,&nbsp;Fatma Abd El Gawad ,&nbsp;Elsayed A.E. Ali ,&nbsp;Sangeetha Karunanithi ,&nbsp;Puput Yugiani ,&nbsp;Prem Prakash Srivastav","doi":"10.1016/j.meafoo.2023.100131","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100131","url":null,"abstract":"<div><p>Food packaging has shown a considerable deal of interest in the use of nanotechnology. The current landscape of nanotechnology in food packaging involves the incorporation of nanomaterials, such as nanoparticles and nanocomposites, into packaging materials to achieve specific functionalities. These functionalities include improved barrier properties, antimicrobial activity, and sensing capabilities. Nanoparticles, such as silver and titanium dioxide, have been utilized to impart antimicrobial properties, thereby reducing the risk of contamination and extending the shelf life of perishable foods. So, enhanced presentation, innovative packaging, and smart packaging—all of which support the preservation of food quality and traceability throughout the supply chain—are developed using nanoparticles. Therefore, this article primarily emphasized on the synthesis of nanoparticles using various techniques including, electrospinning, mechanical milling, etching and laser ablation etc., and characterization of nanoparticles based on the organic and inorganic sources. Additionally, nanoparticles and nanoemulsion based food packaging and their application has been covered in this study. Apart from this, the toxicological effect of nanoparticles in food packaging has been investigated with associated with food and food product. So, when developing of packaging materials, it's critical to investigate the migration of nanoparticles and their interactions with the polymer matrix since the high surface area to volume ratio might sometimes be the cause of nanoparticle toxicity.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100131"},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000552/pdfft?md5=7cab8da8196c9e9ef0ee8a0cd66ac95f&pid=1-s2.0-S2772275923000552-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139100333","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}