Future Foods最新文献

{"title":"Berry bioactive compounds immobilized in starch matrix for active and intelligent packaging: A review","authors":"Nilushni Sivapragasam ,&nbsp;Sajid Maqsood ,&nbsp;H.P. Vasantha Rupasinghe","doi":"10.1016/j.fufo.2024.100397","DOIUrl":"10.1016/j.fufo.2024.100397","url":null,"abstract":"<div><p>The food packaging industry is seeking innovative ways to extend product shelf life and ensure food safety and quality through real-time monitoring. The bioactive properties and halochromic transitions of bioactive compounds make them suitable candidates for active and intelligent packaging, respectively. Starch is considered a potential matrix for developing food packaging materials. However, starch in its native form possesses poor mechanical stability and barrier properties. Thus, this review comprehends the conversion of native starch to a suitable matrix through plasticizing and composting. Furthermore, various film casting techniques are discussed and the suitability of such techniques for developing smart packaging is evaluated. Besides, the techno-functional changes in the starch matrix upon impregnating berry bioactive compounds are discussed in detail. In addition, the bioactive properties and epistemic values of the berry-impregnated starch-based films are elaborated. The feasibility of using berry-impregnated starch-based films in a micro-gravity environment is evaluated for space foods. The review concludes with a futuristic view of using these films for commercial applications.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100397"},"PeriodicalIF":7.2,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001035/pdfft?md5=bb792cf7a81c779b9b23449e83644eab&pid=1-s2.0-S2666833524001035-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141415797","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":"Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects","authors":"Valentina Lacivita,&nbsp;Antonio Derossi,&nbsp;Rossella Caporizzi,&nbsp;Carmela Lamacchia,&nbsp;Barbara Speranza,&nbsp;Angela Guerrieri,&nbsp;Angela Racioppo,&nbsp;Maria Rosaria Corbo,&nbsp;Milena Sinigaglia,&nbsp;Carla Severini","doi":"10.1016/j.fufo.2024.100398","DOIUrl":"10.1016/j.fufo.2024.100398","url":null,"abstract":"<div><p>The search for a sustainable food system represents a major scientific challenge, as the food products and especially the waste/residues generated, in the various stages of the food chain, continue to grow. Almonds are appreciated worldwide for their sensory, nutritional and functional properties, but also for their great versatility. The expanding market for almonds and almond products (almond oil, almond milk, almond butter etc.) has led to generation of tons of by-products along the processing chain (hull, shell, skin, blanched water etc.). Various scientific papers proved that almond by-products contain an interesting amount of bioactive compounds, thus increasing the scientific interest in their potential reuse. Almond by-products have been examined mainly for their phytochemical composition, for bioethanol production, and for animal feed. Therefore, this review seeks to complete the knowledge dedicated to the valorization of such by-products especially for the food sector, suggesting further applications for reformulating traditional food products or to develop the new ones.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100398"},"PeriodicalIF":7.2,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001047/pdfft?md5=b636dde5421a8119d17d4c8c323ff742&pid=1-s2.0-S2666833524001047-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141409454","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 processing methods on the phytochemical content of melon seeds (Cucumis melo L.)","authors":"Guoqiang Zhang ,&nbsp;Ziqian Li ,&nbsp;Afroditi Chatzifragkou ,&nbsp;Dimitris Charalampopoulos","doi":"10.1016/j.fufo.2024.100399","DOIUrl":"10.1016/j.fufo.2024.100399","url":null,"abstract":"<div><p>This study aimed to investigate and evaluate the effect of processing (soaking, boiling, and roasting) on the phytochemical content of melon seeds. Two varieties of melon seeds (Galia and Cantaloupe) were processed by three processing methods including soaking, boiling, and roasting, and analysed in terms of their proximate composition, mineral content, anti-nutritional compounds, as well as fatty acid and amino acid contents. Soaking and boiling reduced the tannins content by 13 % - 20 %, 10 % - 26 %, respectively. Boiling had a positive effect on the extractability of lipid, while it resulted in a slight decrease in protein content (by approximately 6 %) and a significant potassium loss (up to 36 % decrease; <em>p</em> &lt; 0.05). Roasting enhanced mineral content (especially in zinc and iron), but increased tannins by 40 % - 114 % and phytic acid contents by 3 % - 5 %. Of the three processing methods, roasting was most effective in remaining the nutritional value of melon seeds, and boiling was most effective in reducing tannins content. Overall, this study could guide the development of appropriate melon seed processing method to retain high nutritional value.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100399"},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001059/pdfft?md5=ae59b2bcefe020513fc650d12c1c8198&pid=1-s2.0-S2666833524001059-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141406965","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":"Efficient secretory expression of human milk Osteopontin in Komagataella phaffii","authors":"Zhihang Zhang ,&nbsp;Yangyang Li ,&nbsp;Zhenmin Liu ,&nbsp;Shixiu Cui ,&nbsp;Xianhao Xu ,&nbsp;Yanfeng Liu ,&nbsp;Jianghua Li ,&nbsp;Guocheng Du ,&nbsp;Xueqin Lv ,&nbsp;Long Liu","doi":"10.1016/j.fufo.2024.100393","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100393","url":null,"abstract":"<div><p>Osteopontin (OPN), a bioactive milk protein in breast milk, has diverse applications in food and medicine. OPN is predominantly extracted from fresh bovine milk; however, the concentration of OPN in bovine milk is exceedingly low. To address these issues, in the present study, we used <em>Komagataella phaffii</em> for the recombinant expression of human OPN (hOPN). The results of host cell screening revealed that X33 cells were more suitable than other <em>K. phaffii</em> hosts for hOPN expression, yielding a titer of 340.5 μg/L. Subsequently, it was observed that the extracellular production of hOPN significantly increased to 8.02 mg/L from strain XPSA01 using the P<em>_AOX1</em> promoter and the hybrid signal peptide PROSCW10-α. Meanwhile, the co-expression of transcription factors, translation factors, and molecular chaperones resulted in a 2.94-fold enhancement in extracellular hOPN production compared with that in XPSA01, resulting in a titer of 23.6 mg/L. Finally, the above strategies were combined to obtain the recombinant strain XPSA01-CP, which achieved titers of 35.6 and 128.5 mg/L hOPN in shake-flask fermentation and 3-L bioreactor, respectively. To the best of our knowledge, this is the highest extracellular yield of hOPN ever reported.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100393"},"PeriodicalIF":0.0,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524000996/pdfft?md5=f012303d8de0808c5a3bf01f3df767f3&pid=1-s2.0-S2666833524000996-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141313389","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":"Development of fetal bovine serum substitute derived from egg for muscle satellite cell culture: A preliminary study","authors":"Da Young Lee ,&nbsp;Monica Piñero Majó ,&nbsp;Dahee Han ,&nbsp;Yeongwoo Choi ,&nbsp;Jin Soo Kim ,&nbsp;Jinmo Park ,&nbsp;Seung Hyeon Yun ,&nbsp;Ermie Mariano Jr. ,&nbsp;Juhyun Lee ,&nbsp;Sun Jin Hur","doi":"10.1016/j.fufo.2024.100396","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100396","url":null,"abstract":"<div><p>This study investigated the effect of extracts from unfertilized eggs and fertilized eggs with different culture periods as FBS substitutes for cell culture. A mixture of 5 % FBS and 20 % egg white extract or 10 % FBS and 10 % egg white extract was found to be the optimal condition for increasing cell proliferation. In particular, egg white extract obtained from unfertilized eggs was more effective in terms of increased cell viability and price competitiveness and showed similar effects to commercial FBS. In addition, when using this extract, successful proliferation of satellite cells was confirmed, as well as expression of Pax7, a protein present in muscle satellite cells. Additionally, OVF and OVA in the extract are believed to have an indirect effect on FBS replacements for chick muscle satellite cells towards cultured meat development. Egg white extract can replace up to 50–75 % of FBS. Further developments of the extracts could result in complete FBS substitution.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100396"},"PeriodicalIF":0.0,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001023/pdfft?md5=8eee9533185187555d05af647151f9e3&pid=1-s2.0-S2666833524001023-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141303352","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":"Personalized Kodo Millet Rice Analogue (KMRA): Formulation, nutritional evaluation, and optimization","authors":"KVD Karthik ,&nbsp;Benhur Dayakar Rao ,&nbsp;Anamika Das ,&nbsp;Enthoti Kiranmai ,&nbsp;M. Dharini ,&nbsp;Shreeja Reddy Mogulla ,&nbsp;Deeksha Sharma","doi":"10.1016/j.fufo.2024.100389","DOIUrl":"10.1016/j.fufo.2024.100389","url":null,"abstract":"<div><p>Rice analogue is an artificial rice formulated and extruded from a non-rice carbohydrate source. This concept was started with the aim of providing highly nutritious compounds in the form of rice to targeted individuals to address malnutrition and therapeutic and health needs. In the current study, Kodo Millet (KM) was used as a substitute for rice flour to produce personalized KM rice analogues for diabetic, obese and health-conscious individuals. KM semolina and rice flour at different ratios were cold extruded to produce rice analogues. The developed analogue rice was disclosed to contain more amounts of protein, dietary fibre, and mineral content. In addition, it was revealed that the nutrients increased in the rice analogue based on the percentage of KM semolina used in the formulation. Further, the cooking time required for the rice analogue was less (6 to 8 mins) than the original rice. Based on the nutritional profile and the sensory analysis the formulation with 78.5 % KM semolina, 20 % rice flour, 0.5 % xanthan gum and 1 % glycerol monostearate was optimized to be a perfect formulation to produce kodo millet-based rice analogue.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100389"},"PeriodicalIF":7.2,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524000959/pdfft?md5=2ffb48ef0a7a5df1f2b7174ac7bb64ad&pid=1-s2.0-S2666833524000959-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141397081","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":"Study the functional nanophytosome based on tannic acid and vitamin D3","authors":"Forough Hashemi ,&nbsp;Zahra BeigMohammadi ,&nbsp;Hadi Hashemi","doi":"10.1016/j.fufo.2024.100391","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100391","url":null,"abstract":"<div><p>The main aim of this study was to entrap a fat-soluble vitamin (D₃) and Tannic acid (TA) in nanophytosomes (NPHYs) to improve their stability and controlled release. The effects of phosphatidyl choline: TA ratio (P1:T2, P1:T1, and P2:T1) and the presence of D₃ on the transmission electron microscope (TEM), particle size distribution and span, zeta potential, turbidity, stability, pH, total phenolic content (TPC), encapsulation efficiency (EE), particle size, antioxidant activity and in vitro release of TA and D₃ were studied. A fine dispersion with particle size less than 100 nm was achieved for all NPHYs. Based on TEM, all samples had a smooth, spherical surface and formed small vesicles. The zeta potential varied from -65.2 to -55.26 mV. The P1:T2-D sample had the highest polyphenol content and antioxidant activities. Based on the thermal stability results, all samples were stable up to 50 °C. The P2:T1-D sample had the highest EE values for both D₃ and TA (93.70 and 92.22%, respectively) and the lowest release rate in gastric conditions. The presence of D₃ did not affect the stability of NPHYs. Therefore, the incorporation of TA and D₃ in NPHYs can be considered a promising strategy in the food and pharmaceutical industries due to the improved physical and biological stabilities.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100391"},"PeriodicalIF":0.0,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524000972/pdfft?md5=3cc8ac90fc5f3bf395a1b4669447eb27&pid=1-s2.0-S2666833524000972-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141323569","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":"Control of anthracnose (Colletotrichum gloeosporioides) growth in “Hass” avocado fruit using sachets filled with oregano oil-starch-capsules","authors":"Citlali Colín-Chávez ,&nbsp;José Juan Virgen-Ortiz ,&nbsp;Miguel Ángel Martínez-Téllez ,&nbsp;Cristina Avelino-Ramírez ,&nbsp;Nancy Lissete Gallegos-Santoyo ,&nbsp;Marco A. Miranda-Ackerman","doi":"10.1016/j.fufo.2024.100394","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100394","url":null,"abstract":"<div><p>Active antifungal packaging is a technological solution for reducing the postharvest losses of fruits and vegetables associated with phytopathogens. Anthracnose (<em>Colletotrichum gloeosporioides</em>) is the principal fungus that causes post-harvest avocado fruit decay. In this study, antifungal sachets filled with oregano oil-starch capsules were prepared, and their active effects were demonstrated on Hass avocado fruits. Oregano oil (31 % of carvacrol) was encapsulated with corn starch by spray drying. Tyvek sachets (4 × 4 cm) filled with 80 (T1) and 160 mg (T2) of oregano oil-starch capsules (99.35 ± 1.86 mg g⁻¹) were fabricated. The antifungal effects of the sachets were tested <em>in vitro</em> and <em>in vivo</em> using a humidity chamber (90–95 % relative humidity (RH)) on fruits inoculated with anthracnose. The results showed that T1 and T2 inhibited 75.21 ± 2.81 and 100 % <em>in vitro</em> growth of anthracnose at 25 °C for 12 days. Furthermore, Hass avocado fruits stored in a humidity chamber at 25 °C for 6 days showed that only T2 significantly (<em>p</em> &lt; 0.05) reduced the area of lesion produced by artificial inoculation of Hass avocado fruits with anthracnose<em>.</em> On average, the lesion area in the Hass avocado fruits treated with T2 was 13.94 % smaller than that in the control fruit.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100394"},"PeriodicalIF":0.0,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266683352400100X/pdfft?md5=320c2fda383b3fc0538cc6eb14e269b8&pid=1-s2.0-S266683352400100X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141323570","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":"Integrating bead milling and alkaline solubilization for enhanced protein recovery from microalgae: A comprehensive approach","authors":"Jun Wei Ng,&nbsp;Tong Mei Teh,&nbsp;Weingarten Melanie,&nbsp;Md. Mahabubur Rahman Talukder","doi":"10.1016/j.fufo.2024.100385","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100385","url":null,"abstract":"<div><p>Microalgae, <em>Chlorella vulgaris</em> exhibits substantial potential as a sustainable food ingredient, but its robust cell wall and limited protein solubility hinder industrial scale protein recovery. A comprehensive solution was devised, integrating dry bead milling and alkaline solubilization. In this method, cells were initially disrupted with bead milling followed by alkali (NaOH) treatment. Without bead milling, protein extraction yield was very low (5.0 % with water, 16.8 % with 0.1 M NaOH) at a biomass loading of 20 g/L. However, the integrated approach significantly improved these results, achieving a maximum protein extraction yield of about 47.3 % at a biomass loading of 100 g/L. The optimized conditions for both dry bead milling (frequency 26 Hz, duration 1.0 h) and alkaline solubilization (biomass weight to NaOH molar ratio 200–250 (g/M), 37 °C, mixing time 1.0 h) played a pivotal role in realizing these improved results. This integrated approach effectively addresses the challenges and holds industrial relevance, offering a more efficient way to extract microalgal protein.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"9 ","pages":"Article 100385"},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524000911/pdfft?md5=1b9718fabf3a1e0841f61d9d53c109a1&pid=1-s2.0-S2666833524000911-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141240649","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":"Consumer behavioral factors of the new EU regulatory framework for the feeding of insect-derived products","authors":"Pablo Ledesma-Chaves,&nbsp;Eloy Gil-Cordero,&nbsp;Belén Maldonado-López","doi":"10.1016/j.fufo.2024.100383","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100383","url":null,"abstract":"<div><h3>Purpose</h3><p>To analyze the intention to consume insect derivatives after the 2023 regulatory changes in Europe that allow their commercialization for human consumption. It is necessary to know if society is willing to consume these new foods taking into consideration their ecological value, animal empathy, social stigma and neophobia.</p></div><div><h3>Design and methodology</h3><p>The research was carried out by means of a survey of 1,278 consumers in Spain. The analysis of the results obtained was carried out through a mixed PLS-SEM and fs/QCA methodology.</p></div><div><h3>Findings</h3><p>Ecological value and social stigma are the most significant variables in terms of the intention to consume insect derivatives by humans. In contrast, empathy for animals does not influence this behavior, suggesting changes from parallels shown in animal research.</p></div><div><h3>Practical and social implications</h3><p>The findings of this study are significant as they provide valuable information on how ecological value and social stigma are key to the intention to consume insect derivatives, while animal empathy is a construct that does not exert an influence. These results are relevant for society, as the consumption of insect derivatives is becoming an increasingly popular alternative in terms of sustainability and food security in compliance with the goals of the 2030 Agenda. In addition, this study contributes to filling a gap in the scientific literature on edible insect derivatives in the context of their recent commercialization and the variables that influence or not their acceptance.</p></div><div><h3>Value and originality</h3><p>This paper provides useful information after the regulation of January 3, 2023 which proceeds to the amendment of the Implementing Regulation (EU) 2017/2470 on the consumption of insect derivatives, so it can be a tool that helps to raise business strategies. The results obtained are original, being a new growing field, and relevant, due to the importance that this new form of food is sustainably acquiring worldwide.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"9 ","pages":"Article 100383"},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524000893/pdfft?md5=75171c54625a8cd6167f5aa7440114ce&pid=1-s2.0-S2666833524000893-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141240650","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}