Frontiers in food science and technology最新文献

{"title":"Shelf-life extension of traditional licorice root “sherbet” with a novel pulsed electric field processing","authors":"G. Akdemir Evrendilek, Hakan Tanrıverdi, Irem Demir, Sibel Uzuner","doi":"10.3389/frfst.2023.1157649","DOIUrl":"https://doi.org/10.3389/frfst.2023.1157649","url":null,"abstract":"Pulsed electric field (PEF) processing of licorice root “sherbet” (LRS) by various electric field strengths (7.00, 15.50, and 24.10 kV/cm), treatment times (108, 432, and 756 µsec), and processing temperatures (6, 18, and 30°C) according to the Box–Behnken design were performed. The samples were analyzed for pH, titratable acidity, conductivity, turbidity, total reducing sugar, color (L*, a*, and b*), hue, chroma, total color difference, color intensity, color tone (yellow, red, and blue color tones), total antioxidant capacity, total phenolic substance content, and sensory properties. Results revealed that PEF processing did not adversely affect most of the physical, chemical, and sensory properties of LRS, with a maximum of 2.48, 4.04, 1.78, and 1.20 log reductions on the initial total mesophilic aerobic bacteria, total mold and yeast, Bacillus circulans, and Candida tropicalis. The response variable modeled for the PEF was found to be conductivity, with the optimum processing conditions of 6.90 kV/cm, 756.00 µs, and 7.48°C. After that, the samples were stored at 4°C and 22°C for shelf-life studies. Control samples at 4°C and 22°C were spoiled on the fifth and second days, whereas PEF-treated samples stored at 4°C began to deteriorate after the 40th day and the samples stored at 22°C after the 30th day, respectively. It was revealed that PEF is a suitable process to extend the shelf-life of licorice “sherbet” with preservation of physicochemical and sensory properties.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45313765","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":"Language of smell: Tracing some cross-cultural insights from past and present","authors":"Chetan Sharma","doi":"10.3389/frfst.2023.1091355","DOIUrl":"https://doi.org/10.3389/frfst.2023.1091355","url":null,"abstract":"It is assumed that the human sense of smell is inferior to vision. This framework of underdeveloped human olfaction can be mainly attributed previously to its historical demotion of it by the Western, quasi-scientific ideas, and evolutionary narratives or differences in reference to other animals, such as rats or mice. However, this notion of a comparatively poor sense of smell may have derived from the narrowly focused pseudoscientific practices of the past and needs to be revisited under more recent findings. Similarly, the generalization of language as poorly connected with the olfactory system needs more cross-cultural references to support or abolish this hypothesis. Humans’ olfactory system is not inferior, but certainly different from other species and humans have excellent olfactory abilities. Humans are exceptional in detection and discrimination; in fact, they are more sensitive than rodents and dogs to some odors. Language does not constrain the naming of odors due to cognitive architecture, and the mapping of language on the senses is culturally related. Jahai hunter-gatherers were found naming odors as easy as colors. Plasticity and culture were found to have a huge influence on odor naming. No universal hierarchy of senses, such as if vision is more codable than odor, was found imposing on languages.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49421056","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":"Sensory quality of upcycled legume water: Expectation vs. reality","authors":"Lauryn Rose Hippolite, Ziqian Feng, Yanyu Zhang, Sung Je Lee, L. Serventi","doi":"10.3389/frfst.2023.1143371","DOIUrl":"https://doi.org/10.3389/frfst.2023.1143371","url":null,"abstract":"Aquafaba and liluva are names used to define the processing water of food legumes. Large volumes of liluva are generated by frozen pea manufacturers (blanching water) and tofu producers (tofu whey). Studies have shown the potential of aquafaba and liluva in food applications as texture improvers and sources of bioactive substances and prebiotics. Nonetheless, no information on consumer perception of these new food ingredients is available. Therefore, this study investigated consumer expectations of steam blanching pea water (SBPW) and tofu whey (TW), correlating it with their actual sensory qualities and functional properties. Specifically, liluva was used as a source of prebiotics and hydrocolloids in 3D-printed mashed potatoes to enhance their rheology and printability. A preliminary survey showed a limited understanding of SBPW and TW as food ingredients, with only 43% and 38% of subjects willing to try TW and SBPW, respectively, with most subjects unsure on whether they wanted to or not (34% tofu whey and 49% liluva). Once the actual sensory test was conducted, TW-added mashed potato received favorable scores for all sensory attributes (appearance, aroma, taste, and texture). In contrast, SBPW-added mashed potato had a negative score on the color, as all nine focus group subjects described the color as gray. Overall, TW enhanced the printability of mashed potatoes due to its emulsifying ability and possibly coagulants derived from tofu making, and it was more appreciated sensory-wise, resulting in being the most preferred out of three samples (SBPW, TW, and control). Therefore, emphasizing consumer education may be key when expanding these innovative food ingredients to other food areas.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45997583","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":"Impact of pulsed electric fields (PEF) treatment on the peeling ability of tomatoes and kiwi fruits","authors":"M. Giancaterino, Henry Jaeger","doi":"10.3389/frfst.2023.1152111","DOIUrl":"https://doi.org/10.3389/frfst.2023.1152111","url":null,"abstract":"Peeling is a standard food processing operation that removes the outer layer of fruits and vegetables. It can improve the appearance and texture of many fruits and vegetables and is often necessary for further food preparation. Developing new and innovative peeling methods to minimise losses and enhance product quality is an area of active research in the food industry. The objective of this study was to evaluate how PEF affects the peeling ability of tomatoes and kiwi fruits, as well as the chemical and physical characteristics of the resulting peeled products. In detail, monopolar exponential decay pulses were applied, with an electric field strength of 1.0 kV/cm and a resulting total energy input in the range of 0.6 and 5.0 kJ/kg for tomatoes and 1.2 and 12.6 kJ/kg for kiwi fruits. Two methods were used to compare the effectiveness of PEF treatments with traditional peeling methods: hot-water blanching (98°C for 60 s) and lye peeling (98°C for 45 s, in 2% NaOH solution). The peeling efficiency was evaluated through manual and mechanical methods as well as measuring weight loss. The quality of the final peeled product was assessed by mechanical properties of the pericarp, colour (L*, a*, b* scale), ascorbic acid content, chlorophyll a and b, carotenoids, total polyphenols content and antioxidant activity. The PEF treatment applied to whole red tomatoes (1.0 kV/cm, 5.0 kJ/kg) and whole kiwi fruits (1.0 kV/cm, 12.6 kJ/kg) resulted in a significant decrease (p ≤ 0.05) of up to 43% and 83% in the force required for mechanical peeling, respectively. The PEF treatment showed comparable or superior peeling ability and significantly reduced product losses compared to hot-water blanching and lye peeling methods. However, the softening and the weight losses tend to increase by increasing the pulses for both investigated matrices. Moreover, by applying PEF instead of blanching or lye peeling, the chemical quality and the colour were better preserved (ΔE < 2). This study proved that PEF could be a promising non-thermal technology to better peel tomatoes and kiwi fruits without affecting their final quality. Consequently, applying PEF as a treatment to facilitate peeling has remarkable potential as an industrial application to reduce energy consumption and issues related to wastewater management typically occurring during the peeling with lye agents.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46960155","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":"Cell-based meat: The molecular aspect","authors":"A. Azhar, M. Zeyaullah, Shushruta Bhunia, Santhosh Kacham, Girish Patil, K. Muzammil, Mohammad Suhail Khan, Sandeep Sharma","doi":"10.3389/frfst.2023.1126455","DOIUrl":"https://doi.org/10.3389/frfst.2023.1126455","url":null,"abstract":"Cellular agriculture is one of the evolving fields of translational biotechnology. The emerging science aims to improve the issues related to sustainable food products and food security, reduce greenhouse gas emissions and provide animal wellbeing by circumventing livestock farming through cell-based meat (CBM) production. CBM exploits cell culture techniques and biomanufacturing methods by manipulating mammalian, avian, and fish cell lines. The cell-based products ought to successfully meet the demand for nutritional protein products for human consumption and pet animals. However, substantial advancement and modification are required for manufacturing CBM and related products in terms of cost, palatability, consumer acceptance, and safety. In order to achieve high-quality CBM and its production with high yield, the molecular aspect needs a thorough inspection to achieve good laboratory practices for commercial production. The current review discusses various aspects of molecular biology involved in establishing cell lines, myogenesis, regulation, scaffold, and bioreactor-related approaches to achieve the target of CBM.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46182904","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":"How the ongoing armed conflict between Russia and Ukraine can affect the global wheat food security?","authors":"K. Mottaleb, Velu Govindan","doi":"10.3389/frfst.2023.1072872","DOIUrl":"https://doi.org/10.3389/frfst.2023.1072872","url":null,"abstract":"Introduction: This study examines the potential impacts of Russia-Ukraine armed conflict on the consumption and trade of wheat and wheat food security. Russia and Ukraine jointly supply more than one-fourth of total wheat in the international market. Because of the ongoing armed conflict between Russia and Ukraine, wheat export from these two countries is heavily disrupted. Applying an ex-ante impact assessment procedure, this study examines the potential impacts of Russia-Ukraine armed conflict on the consumption and trade of wheat and wheat food security. Methods: This study considered 115 countries and grouped them based on their geographic location. The sampled countries are grouped as: South Asia, Sub-Saharan Africa, Southeast Asia, Central Asia, North Africa, Middle East, and rest of the world. Simulation results are presented by the geographic location of the sampled countries. To assess the potential impacts of the ongoing Ukraine-Russia armed conflict on wheat food security in the sampled countries, this study mainly sourced data from FAOSTAT. This study first calculates the share of wheat consumption imported from Russia and Ukraine. Then, this study calculates the daily total calorie and protein intake exclusively from the imported wheat from Russia and Ukraine in the sampled countries by their groups. It is found that 1 kg of wheat provides roughly 2,839–2,965 kilocalories (kcal) of energy, and between 81 and 88 g (gm) of protein, in the sampled countries. Using the conversion factors, this study assesses the impacts of a reduction of wheat exports in the global market due to the ongoing armed conflict between Russia and Ukraine applying an ex-ante assessment process. Specifically, this study assumes a 100% and 50% reduction in wheat exports by Russia and Ukraine, and then estimates its impact on daily calorie and protein intake in the sampled countries. Results: The ex-ante simulation shows that, under the assumption of a 100% reduction of wheat exports from Russia and Ukraine and assuming alternative wheat import sources are unavailable, yearly per capita wheat consumption would be reduced by 19% in South Asia, 57% in Sub-Saharan Africa, 26% in Southeast Asia, nearly 39% in Central Asia, the Middle East and North Africa, and 27% in other areas. Consequently, daily per capita calorie intake in South Asia would fall by more than 3%, in Sub-Saharan Africa by more than 6%, in Southeast Asia by 2.2%, in Central Asia, the Middle East, and North Africa by 14%, and in the other countries of our study by 6.2%. A 50% reduction of wheat exports by Russia and Ukraine without substitute supplies of wheat grain would also substantially reduce wheat consumption as well as daily calorie and protein intakes from wheat, in the sampled countries. Discussions: Malnutrition and hunger are widespread in many countries of Asia and Africa that depend on wheat and other imported cereals to meet their rising food demand. Rising wheat prices, particularly in ","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47210288","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":"Making the objectively best choice for side-stream resources—Verification of a debiasing method based on cognitive maps and attribute substitution","authors":"Sören Schroder, D. San Martin, G. Foti, M. Gutierrez, Bruno Iñarra Chastagnol, J. Nielsen, Erling Larsen","doi":"10.3389/frfst.2023.1068974","DOIUrl":"https://doi.org/10.3389/frfst.2023.1068974","url":null,"abstract":"Multi-criteria decision-making (MCDM) tools are essentially methods to enable a decision maker to achieve a more objective approach to a given decision scenario using quantitative methods. One such complex decision scenario is the underutilization of side-streams in the seafood industry, which is brought about by a combination of complex decision challenges related to processing methods, storage methods, logistics, technical viability, status quo mindset, and the attitude of the decision maker. However, the influence and identification of cognitive biases (e.g., loss aversion bias) in MCDM tools are rarely accounted for and may result in a less objective decision process due to subjective influences, which can influence the valorization and utilization of seafood side-streams in a company. To enable a more objective approach where the influence of these cognitive biases is corrected, in this paper, we propose a debiasing method based on the UN’s 14 SDGs, cognitive mapping (CM), and attribute substitution (AS) as an extension of MCDM tools and the modeling of seafood processing. The results of the case-specific implementation show that the proposed method can identify cognitive biases and correct these by enabling the implementation of relevant debiasing techniques that can aid a decision marker in choosing the best alternative when it comes to decisions on reducing wasted side-streams and increasing the sustainability of their food processing. It was found that the debiasing application provided a correction of the user ranking for the best-evaluated alternative within a side-stream scenario to be in line with the experts’ ranking for the same scenario in terms of environmentally and economically efficient production. This is a novel approach combining existing theories and methods into a single bias identification and debiasing method, which is designed to be generic and can be implemented in other sectors and industries using MCDM tools in their decision process. The approach provides industry and science with a verified and structured method to achieve objectivity through the identification and correction of decision-making biases that also supports a balance between a company’s economic and environmental goals.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91360986","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":"Metabolic engineering of B. subtilis 168 for increased precursor supply and poly-γ-glutamic acid production","authors":"Birthe Halmschlag, Frederik Völker, René Hanke, S. Putri, E. Fukusaki, J. Büchs, L. Blank","doi":"10.3389/frfst.2023.1111571","DOIUrl":"https://doi.org/10.3389/frfst.2023.1111571","url":null,"abstract":"Poly-γ-glutamic acid (γ-PGA) is an emerging biopolymer produced by several Bacillus species. To improve γ-PGA synthesis, metabolic engineering of the production host B. subtilis poses great potential and is facilitated by the convenient genetical amenability of the organism. In this study, a 3.7-fold increase in γ-PGA production using a bdhA, alsSD, pta, yvmC, and cypX deletion mutant with blocked by-product synthesis pathways was obtained. A detailed analysis of intracellular metabolites for reference strains and the γ-PGA-producing deletion strain identified the accumulation of pyruvate and acetyl-CoA in deletion mutants, highlighting the citrate synthase activity as an important metabolic engineering target for further metabolic flux optimization towards γ-PGA synthesis. An in-depth analysis of growth and γ-PGA production with on-line measurement techniques revealed significant variations across cultivations with deletion mutants that are likely caused by culture acidification due to pyruvate accumulation. Despite the observed acidification, the by-product deletion mutants outperformed the reference strains independent of the promoter controlling the PGA synthetase expression. The constructed deletion strains exhibit high γ-PGA production in minimal medium with glucose as sole carbon source as well as in modified Medium E reaching γ-PGA concentrations of 0.57 gL-1 and 14.46 gL-1, respectively. The results presented in this work broaden the understanding of the microbial metabolism during γ-PGA production and will be useful to guide future metabolic engineering for improved γ-PGA production.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45016886","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":"The influence of flavoring components on the physicochemical properties of spray-dried high oleic (HO) and tofu line (TL) soymilk powder","authors":"Pankaj Singh, K. Krishnaswamy","doi":"10.3389/frfst.2023.1070453","DOIUrl":"https://doi.org/10.3389/frfst.2023.1070453","url":null,"abstract":"With the increased interest in plant-based foods, a growing demand for high protein plant-based alternatives has spiked the food industry. Consumer acceptance of a food product is influenced by the natural flavor or through the addition of familiar flavors, which influence the purchase of the food product. There is a wide variety of soy-based products available on the market, with soymilk being one of the most popular among vegetarian diets. Soybean products have been known for their beany or malty flavor, having advantage in certain types of food products like tofu yet experiencing market resistance among certain population groups that are unfamiliar with the beany flavor of soybean. Improving the flavor profile might significantly change consumer perceptions toward soy-based food products. In the current study, chocolate and vanilla flavors were added to newly developed varieties of soybean milk (high oleic and tofu line) to investigate the impact of flavoring components on the physicochemical characteristics of novel soybean varieties. Soymilk with flavoring components were spray-dried, and the resultant powders were subjected to physical, reconstitution, rheological, particle, and thermal property analysis. Experimental analysis and statistical data showed that powder properties were improved with the addition of flavoring components. Obtained product yield (57%–66%), flowability (good to passable), wettability (2.52–1.34 min), dispersibility (83%–95%), solubility (75%–86%), viscosity (3.22–10.35 mPa s), thermal stability (≥15°C), particle size distribution (improved homogeneity), and morphology (smooth and spherical). The obtained results would be of interest to food processors and food product developers looking for plant-based alternatives. Graphical Abstract Graphical representation of flavoring component integration in soymilk and spray dried to investigate the impact of flavoring components on the physicochemical parameters of a soymilk powder.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48547992","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":"High molecular weight glucose homopolymer of broccoli (Brassica oleracea var. italica) stimulates both invertebrate and mammalian immune systems","authors":"A. Miyashita, K. Kataoka, Toshio Tsuchida, A. Ogasawara, H. Nakajima, Megumu Takahashi, K. Sekimizu","doi":"10.3389/frfst.2023.1012121","DOIUrl":"https://doi.org/10.3389/frfst.2023.1012121","url":null,"abstract":"There is widespread interest in the immunostimulatory effects of food-derived substances that are expected to contribute to improving human health. Broccoli (Brassica oleracea var. italica) has been shown to contain potent polysaccharides for developing food materials with immunomodulatory function. In this study, immunostimulatory activity of previously uncharacterized broccoli polysaccharides was assessed using a silkworm (Bombyx mori) immunological assay (using muscle contraction as an index) across 10 commercial and 17 experimental cultivars of broccoli. For the commercial cultivars, there was a significant variation in specific activity (units/mg, measured by the silkworm-based immunological assay). For the experimental cultivars, a cultivar “winter dome” showed the highest activity. We further purified the immunostimulatory polysaccharides of “winter dome” by gel filtration. Using the silkworm-based assay, we found that the peak fraction (“Fraction II”) contained the active substance with higher specific activity than previously reported active substances (e.g., glucans). The substance appeared a heterogeneous molecular weight of more than 270 kDa. The major sugar composition of Fraction II was glucose, suggesting that glucose homopolymer is responsible for the activity. Further, Fraction II induced cytokine productions both in the silkworm (production of active B. mori paralytic peptide (BmPP) in vivo) and mouse (production of TNFα in vitro) immune system. These results suggest that glucose homopolymer of broccoli induces cytokines both in insect and mammalian immune systems, providing molecular insights to our understanding about how plant-derived substances interact with animal immune system.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44405157","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}