Current Research in Nutrition and Food Science Journal最新文献

{"title":"Green Energy Process \"Ozonation\" and Food Safety: A Comprehensive Review","authors":"Fakhar Islam, Ali Imran, Muhammad Armghan Khalid, M. Afzaal, M. Fatima, Anamika Chauhan, Anamika Chauhan, Sunanda Biswas, Syeda Mahvish Zahra, Umber Shehzadi, Huda Ateeq, Mohd Asif Shah, M. Ojukwu","doi":"10.12944/crnfsj.11.2.03","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.03","url":null,"abstract":"Improving the storage life of food products is a major problem for manufacturers, and the food sector needs an \"ecofriendly\" alternative to present technology. As a disinfectant, ozone has been utilized in waste-water purification systems since the beginning of the century. Recently, ozone has been utilized to handle a wide variety of agricultural products because of its qualities, including fast disintegration and low residual consequences during food preservation. Ozone is an interesting substitute preservative that the food industry demands and a suitable decontaminator for guaranteeing the microbiological hygiene and safety of food products. Ozone treatment has been demonstrated to be a potential strategy for lowering pollutants in dairy effluents. This review comprehensively highlights ozonation as a preservative in dairy, fruits and vegetables, poultry, cereals, and fresh produce in depth for save and effective use of ozone, whereas other published articles only discuss one of these categories. Overall, ozone has proven to be a viable technique, despite its high food-preservation efficacy, and market certification requires extensive information on the applicability of ozone-based technologies and their potential benefits","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76665951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Health Concern of Phenomenally Premium Boba Milk Tea and Pearls Beverages in Kuala Lumpur: Sugary Content and Physico-chemical Profiles Analysis","authors":"S. I. Zubairi, Z. M. Kasim, Muhammad Harith Afifi Muhamad Zahiri, Nur Huda- Faujan","doi":"10.12944/crnfsj.11.2.20","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.20","url":null,"abstract":"The sugary drink boba milk tea has seen its popularity surge in recent years. However, the overwhelmingly trending boba milk tea is categorised as a sugar-sweetened beverage due to its high sugar content. Therefore, the objective of this study was to determine the sugar content of four brands of boba milk tea drinks (brand A, B, C, and D) available around Setapak, Kuala Lumpur, Malaysia. The physico-chemical characteristics of each brand were evaluated comprising the pH level, Total Dissolved Solids (TDS), conductivity value, and liquid density. In addition, the glucose content in the liquid milk and boba pearls were determined using the glucometer and gravimetric analysis, which were then used to estimate the total glucose content in the boba milk tea samples. Based on the results, there were significant differences between the pH value and glucose content (p < 0.05). The pH of brand A recorded the highest value of 8.23 ± 0.03 (slightly alkaline) compared to other brands. The liquid milk of Brand A also exhibited the highest glucose content value and the highest density value (p < 0.05) with a value of 23.4 ± 0.5 mmol/L and 1030 g/L, respectively. However, brand D possessed the highest TDS content and conductivity with values of 1912 ± 36 ppm and 3825 ± 71 µS, respectively. Meanwhile, the highest glucose content in the liquid milk and boba pearls were 23.4 ± 0.5 mmol/L (brand A) and 18.1 ± 0.4 (brand B), respectively. Overall, the study estimated that brand B has the highest total glucose content (38.6 ± 0.1 mmol/L) due to the significant glucose content from the boba pearls. Surprisingly, the overall glucose content in boba milk tea (milk tea solution and boba pearl) was approximately from 2- to 5-fold more than the recommended daily sugar (glucose) intake of 8.33 mmol/L (equivalent to 50 g/day) by the Ministry of Health (MOH), Malaysia. The lack of preventive measures to curb the overconsumption of boba milk tea would cause a long-term adverse health effect on individuals and increase the rate of patients suffering from diabetic-related diseases and other non-communicable diseases (NCD). An intervention is required instantaneously from a public health perspective to regulate the consumption of sweetened and flavored beverages that is limitless added to sugar-sweetened beverages (SSB) without strict regulations.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"50 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77776307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Omega-3 Fatty Acids and COVID-19: Prevention or Adjuvant Therapy?","authors":"M. Gammone, Nicolantonio D’Orazio","doi":"10.12944/crnfsj.11.2.07","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.07","url":null,"abstract":"The mechanisms of COVID-19 complications are multifactorial, including long-term tissue dam-ages from direct viral attack, dysregulation of both immunity and renin-angiotensin-aldosterone system and coagulation system, unresolved systemic inflammation and oxidative stress. Omega-3 polyunsaturated fatty acids (omega-3 or n-3 PUFAs) might have favorable effects on immunity, inflammation, oxidative stress at different stages of SARS-CoV-2 infection. Omega-3 and their metabolites including specialized proresolvin mediators, have shown effects in reducing pro-inflammatory cytokines, accelerating the resolution of chronic inflammation and restoring tissue homeostasis, and therefore offer a promising strategy against COVID-19. This article will discuss the inflammatory condition during COVID-19 pandemic, focus on the mechanisms that may contribute to the likely benefits of omega-3 and provide potential recommendations to pro-mote strategies for wellness.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86921150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Growth Inhibition of Phytopathogenic Penicillium Citrinum and Penicillium Expansum by Some Indian Culinary Spices","authors":"M. Bhatia, Alka Sharma","doi":"10.12944/crnfsj.11.2.21","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.21","url":null,"abstract":"Penicillium citrinum and Penicillium expansum are primarily associated with the spoilage of wide variety of fruits and derived food products. Increasing demand of consumers for preservative (synthetic) free food has led the researchers to explore natural substances for controlling spoilage and pathogenic microbes. Past researches have demonstrated the antimicrobial activities of spices. Present study was undertaken to assess the growth inhibitory activities of aqueous extracts (AEs), essential oils (EOs) and powdered (PD) forms of 10 spices towards P. citrinum (MTCC2553) and P. expansum (MTCC2006). PD spices were evaluated for their growth inhibitory potential using spice agar method. Impregnated paper disc method was followed for the antifungal screening of AEs and EOs, while broth dilution method was opted for the determination of their minimum inhibitory concentrations. Results revealed that AEs of all the spices were found ineffective, whereas PD forms of three spices, namely, Cinnamomum cassia (Blume), Cuminum cyminum and Syzygium aromaticum, significantly arrested the growth of both the fungal strains. Nevertheless, EOs of Allium sativum, Brassica juncea, C. cassia (Blume), C. cyminum, Mentha piperita, Ocimum sanctum and S. aromaticum, exhibited remarkable antifungal activities against both the fungi. P. citrinum was more susceptible as compared to P. expansum, towards tested substances. According to our results, PD spices, being cheap and safe, may be persued as ‘green antimicrobials’ along with spice EOs, for in vivo studies to extend the shelf life of fruits and their processed products. Therefore, this study would prove a great help to the agricultural sector and food processing industry.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87155494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Predictors of Food Handling Practices of Massive Food Catering Establishment in Ethiopia: Systematic Review and Meta-Analysis","authors":"Sisay Ketema, F. O. Areche, Olga Vicentina Pacovilca- Alejo, C. C. Z. Montesinos, T. J. C. Rivera, Ciro William Taipe Huaman, D. D. C. Flores, B. F. C. Lapa, María Soledad Porras- Roque, Liliana Asunción Sumarriva- Bustinza, Nelly Olga Zela Payi, Angel sobrado Gómez, Manuel Llanos Zevallos, Manuel Llanos Zevallos, Russbelt Yaulilahua- Huacho","doi":"10.12944/crnfsj.11.2.05","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.05","url":null,"abstract":"Food borne disease is one among a series of public health problems globally due to poor food handling practices from production to service. This study aimed to find out the predictors of food handling practice among massive food catering establishments in Ethiopia. Different search engines were used and extraction of the data was done. Random-effects meta-analysis model was used to analyze the pooled value. DerSimonian – Laird method was used to estimate the study variance. The Cochrane's Q test (chi-square) and I2(%) were used to identify the heterogeneity of the studies. The overall pooled prevalence of good food handling practice was 50 (95% CI:43%, 57%). Predictors such as good Knowledge (AOR: 2.6(95% CI: 1.90, 3.18), Training (AOR: 3.16(95% CI: 2.2, 4.44), Medical cheek up (AOR: 6.76(95% CI: 4.49, 10.18), Supervision (AOR: 3.76(95% CI:2.12, 6.66), Experience (AOR: 2.00(95% CI: 1.52, 2.79) and Water basin availability (AOR: 2.06(95% CI:1.94, 3.83) were significant factors of food handling practice in massive food catering establishment in Ethiopia. Food handling practice was low and predictors of food handling including, knowledge, Training, Medical checkup, Supervision, Experience, and water availability were statistically significant. Therefore, Policymakers and facilities owners, give better or higher prominence to improving the status of food handling practices with design intervention strategies. In conclusion, comparatively low levels of good food handling practice were found among Ethiopian food handlers working in public food establishments, and factors including food handler training, attitude towards good food handling practice, and the presence of regular medical check-ups were identified as contributing factors.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90612873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional Properties and Proximate Analysis of Fish Waste Protein Hydrolysate Processed Using Enzymes","authors":"Martina Laishram, A.S Desai, Dabir I. Pathan, Anil S. Pawase, Suhas M. Wasave","doi":"10.12944/crnfsj.11.2.16","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.16","url":null,"abstract":"A huge production of fish and their processing waste give rise to by-products comprises up to 70% depending on the species, size and processing method. The waste includes visceral parts, head, frames, bones, skin and cut-offs are rich source of protein with high functional properties. It is generally discarded which is a wastage of nutrient source and leading to environmental issues. Therefore, it was aimed to utilized the by-products for maximum recovery of nutrients by enzyme hydrolysis method for the preparation of protein hydrolysate with the used of papain and pepsin for digestion following different hydrolysis conditions. With the hydrolysis of papain enzyme (1 to 6%), the protein content of finfish waste protein hydrolysate ranges from 19.17% ± 0.06 to 73.14% ± 0.08 and that of shellfish waste protein hydrolysate prepared with 5,10 and 15% papain enzyme showed 26.73% ± 0.04 to 40.4% ± 0.5 which is comparatively low. Whereas the highest protein content was observed in 1% pepsin enzyme treated finfish waste protein hydrolysate with 80.55% ± 0.07. Besides, the hydrolysates were composed of 6.91% ± 0.05 to 10.46% ± 0.05 (moisture content), 0.6% ± 0.01 to 2.4% ± 0.01 (ash content) and 0.02% ± 0.005 to 0.09% ± 0.005 (fat content). The hydrolysates were highly soluble ranges from 72.73% ± 0.05 to 93.83% ± 0.1 which indicates development of small size hydrophilic with highly solvated polypeptide particles. A reduced phenomena of foaming capacity and stability were observed in shellfish waste protein hydrolysate in contrast with finfish waste protein hydrolysate. Similar pattern was also resulted in emulsifying stability index. Whereas the emulsifying activity index was in the range of 6.15 ± 0.03 to 9.85 ± 0.07 m2/g. The water holding capacity of finfish and shellfish waste protein hydrolysate ranges from 3.4 to 4.23 gm/gm hydrolysate and 1.53 to 1.63 gm/gm hydrolysate respectively which is resulted by the difference in molecular weight of the peptide. The hydrolysates extracted from different sample with different enzyme and concentration at varying conditions were more or less similar ranges from 3.7 to 4.1 gm/gm protein hydrolysate (oil holding capacity). Hence, high protein content with good functional properties of the protein hydrolysate prepared with the utilization of fish waste is a positive impact on the attempt made to recover nutrient by enzymatic hydrolysis.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76522114","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbiological and Physico-Chemical Quality of Green Mussels Perna viridis (Linnaeus, 1758) Along the Supply Chain in Bacoor City, Cavite, Philippines","authors":"Hans Christian Cornez del Rosario, P. D. H. Tolentino, Christian Paul Parcon de la Cruz, Carmela Jhoy Mercado Dy","doi":"10.12944/crnfsj.11.2.29","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.29","url":null,"abstract":"Bacoor City, Cavite, is one of the Philippines' largest mussels producers. \u0000Thus, determining the changes in the microbiological and physico-chemical \u0000attributes of the mussels along its supply chain is essential to ensure the \u0000safety and quality of this commodity. Mussel samples were subjected to a \u0000time-distribution study to identify the presence of foodborne pathogens and to \u0000determine the changes in pH and drip loss. A high prevalence of pathogenic \u0000bacteria such as Escherichia coli, Salmonella, and Vibrio spp. was detected \u0000in the mussel culture sites. Microbiological counts and detection showed \u0000increased aerobic plate count (APC) along the supply chain, higher than the \u0000standard limits. The total coliform still conformed to the required range while \u0000E. coli levels increased along the supply chain, exceeding acceptable levels \u0000for raw consumption. For the presence of pathogenic bacteria in the different \u0000points of the supply chain, results revealed that enteric bacteria E. coli and \u0000Salmonella were present. Furthermore, pathogenic strains of Vibrio such as \u0000V. parahaemolyticus, V. cholerae, and V. alginolyticus were detected. The \u0000study emphasizes the need for improved post-harvest practices, including \u0000proper temperature control and packaging, to maintain the quality and safety \u0000of green mussels. Additionally, efforts to mitigate bacterial contamination \u0000in the culture areas and implement effective depuration processes are \u0000necessary to ensure consumer safety.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75270104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biochemical Indices and Consumption Pattern of Traditional Alcoholic Beverages by Tribal Communities of North-East India: A Review","authors":"Bhaskarjyoti Bhattacharya, D. Deka","doi":"10.12944/crnfsj.11.2.02","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.02","url":null,"abstract":"The North-Eastern part of India consists of seven states namely Assam, Arunachal Pradesh, Manipur, Meghalaya, Mizoram, Nagaland and Tripura. This region is popularly referred to as seven sisters, and is inhabited by different tribal communities, each of which has unique cultural and linguistic identity. All the communities are known for their traditional homemade alcoholic beverages prepared from rice. These rice-based alcoholic beverages are parts of their food and socio-cultural life as well as used to earn a livelihood by some families. In this article, we have made an effort to review the biochemical indices of the beverages such as physical state, color, taste, pH, total solid content, opacity, sugar content, total acidity, volatile acidity, carbohydrate content, protein content, amino acid content, ethanol content, non-reducing sugar content, etc. along with the consumption pattern within the communities.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86049153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food Consumption Pattern Among Canteen and Home Cooked Food Users in Relation to Obesity Risk Among Saudi Students in Qassim Region","authors":"Faiyaz Ahmed, Mohammed Sattam M. Alharbi, Ibrahim Masoud D. Alharbi","doi":"10.12944/crnfsj.11.2.09","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.09","url":null,"abstract":"Many nutritional standards and behaviors are created in the college environment, which may have long-term consequences for the individual. Because of the significant amount of time teenagers spend at college on a typical weekday, it has been estimated that one-third of their food and drink is eaten at college canteens. The current research investigation employed a questionnaire to evaluate the eating behaviors of male and female college participants. There were 206 participants in the study, which consisted of with approximately the same proportion of men (52.9%) and women (47.1%). The participants' average age was 22.6 years, with men being a little older than women on average. The majority of participants resided at home and had bachelor's degrees. Males had greater mean heights and weights, according to anthropometric measures, which led to slightly higher mean Body Mass Index (BMI). The prevalence of underweight individuals was higher among females, while overweight and obesity were more common in males. The majority of participants never bought food from the college canteen and usually ate meals at home. Breakfast consumption varied, with a significant proportion skipping breakfast on schooldays. Differences between genders were observed in the consumption of specific food items and exercise frequency, but no significant correlations were found between incidence of obesity and food consumption patterns. The study highlights the need for dietary interventions based on large scale research studies to address the concerning levels of obesity among college students and improve their overall health and well-being.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90149312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality of White-Brined Nabulsi Cheese Made with Different Proportions of Sheep’s and Cows’ Milk","authors":"Khaled Abu-Alruz","doi":"10.12944/crnfsj.11.1.6","DOIUrl":"https://doi.org/10.12944/crnfsj.11.1.6","url":null,"abstract":"Nabulsi cheese is the dominant white-brined cheese in Jordan and neighboring countries. Although this cheese is typically prepared using sheep’s milk, achieving large-scale production or attaining a specific quality involves the use of cows’ milk. Nabulsi cheese is kept in >18% brine for up to 1 year at room temperature (25 °C) and then soaked in water for desalting before eating. In this study, the effects of the milk type/combination used for production (100% sheep’s milk; 100% cows’ milk; 1:1, 3:1, or 1:3 sheep’s:cows’ milk mixture), desalting (salted vs. desalted cheese), and storage time (0, 6, and 12 months) on the cheese’s chemical composition directly after processing (in the salted form), texture (according to texture profile analysis “TPA”), and color (according to CIE lab color space) were assessed. The type or the combination of milk used does not affect the chemical composition of Nabulsi cheese, which was 43.35% ± 1.50 for moisture, 20.24% ± 0.59 for protein, 24.70% ± 1.53 for fat, 11.52% ± 0.60 for ash, 9.96% ± 0.44 for salt, and pH 6.43 ± 0.16. However, cheeses prepared using 100% sheep’s and 100% cows’ milk, respectively showed the highest (26.85%) and lowest (14.77%) yields. Desalting and milk type had the highest effects on cheese texture and color, respectively. Considering all tested parameters, mixing equal proportions of sheep’s and cows’ milk ensures that the Nabulsi cheese produced is similar to that produced from 100% sheep’s milk, albeit with increased cohesiveness (0.52 ± 0.07for cheese made from sheep’s milk and 0.59 ± 0.05 for 1:1 sheep’s: cows’ milk mixture).","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73271116","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}