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Chong L, Ghate V, Seah C, Zhou W. Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread. Food Microbiol 2024; 117:104390. [PMID: 37919002 DOI: 10.1016/j.fm.2023.104390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 09/20/2023] [Accepted: 09/20/2023] [Indexed: 11/04/2023]
Abstract
Photosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions were much higher than the corresponding reductions observed with food-grade RBF and 445 nm LEDs - 22.8 ± 3.2% and 45.5 ± 5.9%, indicating that CHL-based photosensitization was more effective as an intervention than RBF-based photosensitization. When the three molds were illuminated on bread after spraying CHL and spot-inoculation, their populations were reduced by 51-58%. CHL-based photosensitization was observed to retain the texture and moisture of the bread samples, but had a statistically significant impact on their colour. The results of this study suggest that CHL-based photosensitization can be developed as a risk reduction method to prevent the spoilage of bread.
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Affiliation(s)
- Leonard Chong
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore
| | - Vinayak Ghate
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore.
| | - Cassandra Seah
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu, 215123, People's Republic of China.
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Finne CK. Mycobiota of Potato-Cereal Soft Wraps and the Production Facility. Foods 2023; 12:3238. [PMID: 37685171 PMCID: PMC10486551 DOI: 10.3390/foods12173238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 08/22/2023] [Accepted: 08/25/2023] [Indexed: 09/10/2023] Open
Abstract
The aim of this study was to investigate the mycobiota of potato-cereal soft wraps and in the processing area. Potato-cereal soft wraps are cooked, cold-stored and mashed potatoes that are kneaded together, usually with wheat flour, to form dough. In order to identify the main spoilage mould of this product, 150 visible mould colonies from mouldy wraps were identified. Five different mould species were isolated; Aspergillus niger, Penicillium brevicompactum, Penicillium commune, Penicllium corylophilum and Pencillium discolor. The dominating spoilage mould was Penicillium commune with 83.9% of the colonies. In order to study the mycobiota of the production area, 271 samples of air and surfaces were collected. In total, 647 mould colonies were isolated from air and surface samples. The mycobiota of air consisted of 27 different species within 9 different genera, and the mycobiota of surfaces consisted of 14 species within 4 different genera. Penicllium species were the dominating genera both in air and on surfaces, and Penicillium commune was the dominating species in the processing environment as well. Penicillium commune was found in the bakery and also in other production rooms. Spores from the flour and from soil on potatoes can disperse in the air as aerosols and may contaminate the wraps after baking when the product is cooled before packaging.
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Affiliation(s)
- Cathrine Kure Finne
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway
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3
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Antimicrobial and physiochemical properties of films and coatings prepared from bio-fiber gum and whey protein isolate conjugates. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Maltol-Incorporated Acetylated Cassava Starch Films for Shelf-Life-Extension Packaging of Bakery Products. Polymers (Basel) 2022; 14:polym14245342. [PMID: 36559709 PMCID: PMC9782678 DOI: 10.3390/polym14245342] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 12/02/2022] [Accepted: 12/04/2022] [Indexed: 12/12/2022] Open
Abstract
Maltol is widely used as a flavor enhancer in baked goods and has an antimicrobial function. Maltol can also be incorporated into biopolymer films to produce active biodegradable packaging for bakery products. This research investigated the incorporation of 1-10% maltol into acetylated cassava starch films as functional packaging for shelf-life extension of butter cake. Films were determined for morphology, chemical interaction and packaging properties. Infrared absorption indicated H-bonding between starch and maltol, while plasticization effects decreased mechanical relaxation temperature. Microstructures showed enhanced smoothness at up to 3% maltol, while maltol crystallization occurred at higher concentrations, giving non-homogeneous matrices. Tensile strength and elongation at break reduced by 37% and 34%, respectively, with the addition of maltol up to 10%. Maltol concentration modified the hydrophilicity and molecular mobility of the matrices, impacting water vapor and oxygen permeability. Films incorporated with maltol were used as packaging for preservative-free butter cake and delayed visible mold growth at room temperature. Starch films with maltol at 1-5% delayed fungal growth by up to 2.7-times, while films containing 10% maltol inhibited mold growth by 6-times (up to 19 days of storage). Incorporating maltol into starch films produced bioactive materials, extending shelf-life while maintaining the aroma of bakery products.
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Moura‐Alves M, Machado C, Silva JA, Saraiva C. Shelf‐life determination of an egg‐based cake, relating sensory attributes microbiological characteristics and physico‐chemical properties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Márcio Moura‐Alves
- Veterinary and Animal Research Centre (CECAV) University of Trás‐os‐Montes e Alto Douro (UTAD) 5000‐801 Vila Real Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS) Portugal
| | - Carolina Machado
- Department of Veterinary Sciences School of Agrarian and Veterinary Sciences (ECAV), University of Trás‐os‐Montes e Alto Douro (UTAD) 5000‐801 Vila Real Portugal
| | - José A. Silva
- Veterinary and Animal Research Centre (CECAV) University of Trás‐os‐Montes e Alto Douro (UTAD) 5000‐801 Vila Real Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS) Portugal
| | - Cristina Saraiva
- Veterinary and Animal Research Centre (CECAV) University of Trás‐os‐Montes e Alto Douro (UTAD) 5000‐801 Vila Real Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS) Portugal
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Moro CB, Lemos JG, Gasperini AM, Stefanello A, Garcia MV, Copetti MV. Efficacy of weak acid preservatives on spoilage fungi of bakery products. Int J Food Microbiol 2022; 374:109723. [DOI: 10.1016/j.ijfoodmicro.2022.109723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 05/05/2022] [Accepted: 05/13/2022] [Indexed: 11/28/2022]
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Morassi LL, Silva BS, Furtado MM, Freire L, Santos JL, Chaves RD, Granato D, Silva MP, Peña WE, Sant’Ana AS. Growth/no-growth modeling to control the spoilage of chocolate cake by Penicillium citrinum LMQA_053: Impact of pH, water activity, temperature, and different concentrations of calcium propionate and potassium sorbate. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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LI W. Quality characteristics of sponge cakes made of rice flour under different preservation conditions. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.02922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Wang LI
- Chongqing Business Vocational College, China; Huazhong Agricultural University, China
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Omedi JO, Huang J, Huang W, Zheng J, Zeng Y, Zhang B, Zhou L, Zhao F, Li N, Gao T. Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of bread. Heliyon 2021; 7:e08290. [PMID: 34778581 PMCID: PMC8577112 DOI: 10.1016/j.heliyon.2021.e08290] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 10/18/2021] [Accepted: 10/27/2021] [Indexed: 11/18/2022] Open
Abstract
The objective of this study was to investigate the suitability of incorporating pitaya fruit fermented by antifungal LAB strains Lactiplantibacillus plantarum and Pediococcus pentosaceus at 1: 30 °C for 24h or 2: 31 °C for 19.5h as an ingredient with respect to bread making performance and bio-preservation effect. Underlying mechanisms related to gluten protein hydrolysis, starch hydrolysis, and yeast activity in dough were explored. The antioxidant activity, antifungal activity and bread making performance of the resulted breads were analyzed. Also, the antifungal phenolic acids in the breads were identified and quantified. Incorporation of fermented substrates in dough increased yeast activity and gas production capacity, but decreased gas retention capacity. This was attributed to increased dough acidity after incorporating fruit substrates. As a result, reducing sugar and free sulfhydryl (SH) groups increased in these doughs which indicated higher starch and gluten protein hydrolysis, respectively. However, SH groups increased at lower rate in presence of substrates fermented by L. plantarum and P. pentosaceus at condition 2 than 1. This could be due to improvement of gluten network as revealed by decreased α-helix (%) and increased β-turn (%) in secondary gluten structures in these doughs which subsequently resulted in more homogeneous microstructural properties than in presence of unfermented substrate compared to wheat dough. Subsequently, bread specific volume increased (6.6–20.0%) in presence of fermented substrates, especially fermented by L. plantarum at (2). Moreover, bread incorporated with fermented substrates (P. pentosaceus than L. plantarum at 1 than 2) had enhanced antioxidant activities, lower fungal growth rates based on challenge tests and mold free shelf life. Antifungal phenolic acids such as gallic acids, caffeic acid, protocatechuic acid were only detected in bread incorporated with fruit substrates, and their total content higher in fermented substrates.
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Affiliation(s)
- Jacob Ojobi Omedi
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi 214122, China
| | - Jing Huang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi 214122, China
| | - Weining Huang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi 214122, China
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
- Corresponding author.
| | - Jianxian Zheng
- College of Food and Bioengineering, South China University of Technology, Guangzhou Institute of Food Industry, Guangzhou, 510000, China
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
- Corresponding author.
| | - Yongqing Zeng
- College of Food and Bioengineering, South China University of Technology, Guangzhou Institute of Food Industry, Guangzhou, 510000, China
| | - Binle Zhang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi 214122, China
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
| | - Liyuan Zhou
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
- Shandong Daoxiancun Food Industry Co., Ltd., Heze, Shandong 274000, China
| | - Faqun Zhao
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
| | - Ning Li
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
| | - Tiecheng Gao
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
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Kringel DH, Lang GH, Dias ÁRG, Gandra EA, Valente Gandra TK, da Rosa Zavareze E. Impact of encapsulated orange essential oil with β-cyclodextrin on technological, digestibility, sensory properties of wheat cakes as well as Aspergillus flavus spoilage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5599-5607. [PMID: 33709436 DOI: 10.1002/jsfa.11211] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 02/09/2021] [Accepted: 03/11/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The majority of studies with essential oils in foods focus mainly on improving the shelf life of products; however, the present study goes further and demonstrates not only the effect of essential oil on conservation properties, but also the effect of free and encapsulated orange essential oil (OEO) on the technological, sensorial and digestibility properties of bakery products. RESULTS OEO was encapsulated into β-cyclodextrin (β-CD) by inclusion complex formation (β-CD/OEO 97.4% of encapsulation efficiency). OEO demonstrated in vitro antifungal activity against Aspergillus flavus (inhibition zone of 11.33 mm on mycelial growth). In situ antifungal activity against A. flavus confirmed that free OEO can effectively delay the fungal growth, unlike encapsulated OEO. Regarding texture profile and starch digestibility: cake with β-CD/OEO showed lower hardness (31.64 N) and lower starch digestibility (69.10%) than cake with free OEO (44.30 N; 82.10%, respectively) and the addition of OEO (both free and encapsulated) decreased the adhesiveness of the cakes. Cake with free OEO showed a higher intensity of orange aroma, being preferred by 60% of panelists, whereas cake with β-CD/OEO presented a very slight orange taste and aroma. CONCLUSION The encapsulation of OEO into β-CD improved the crumb texture of cakes and promoted a lower starch digestibility in the cakes. On the other hand, the encapsulation process was not effective under the conditions tested (OEO concentration and baking temperatures), compromising the action of the OEO as a natural flavoring and preservative agent. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Gustavo Heinrich Lang
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | | | - Eliezer Avila Gandra
- Laboratory of Food Science and Molecular Biology, Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil
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Ribeiro SR, Garcia MV, Copetti MV, Brackmann A, Both V, Wagner R. Effect of controlled atmosphere, vacuum packaging and different temperatures on the growth of spoilage fungi in shelled pecan nuts during storage. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108173] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Sricharoonratana M, Thompson AK, Teerachaichayut S. Use of near infrared hyperspectral imaging as a nondestructive method of determining and classifying shelf life of cakes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110369] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110108] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Gonçalves Lemos J, Stefanello A, Olivier Bernardi A, Valle Garcia M, Nicoloso Magrini L, Cichoski AJ, Wagner R, Venturini Copetti M. Antifungal efficacy of sanitizers and electrolyzed waters against toxigenic Aspergillus. Food Res Int 2020; 137:109451. [PMID: 33233129 DOI: 10.1016/j.foodres.2020.109451] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 06/14/2020] [Accepted: 06/14/2020] [Indexed: 02/03/2023]
Abstract
The presence of mycotoxin-producing fungi in food production environments is a cause of concern since they can contaminate food products, synthesizing toxic compounds in later steps. To avoid this, an effective hygiene and sanitation process of the environment and equipment should be adopted, using sanitizing agents with adequate antifungal efficacy. This work evaluated the effectiveness of different chemical sanitizers: benzalkonium chloride (0.3%, 1.2%, 2%), biguanide (2%, 3.5%, 5%), iodine (0.2%, 0.6%, 1%), peracetic acid (0.3%, 0.6%, 1%), sodium hypochlorite (0.5%, 0.75%, 1%), besides a new non-polluting technology, the electrolyzed water, both the acid in the chlorine concentrations of 60, 85 and 121 ppm and the respective basic electrolyzed water formed against strains of toxigenic Aspergillus flavus, Aspergillus nomius, Aspergillus parasiticus, Aspergillus carbonarius, Aspergillus niger, Aspergillus ochraceus and Aspergillus westerdijkiae through the methodology recommended by the European Committee for Standardization. Benzalkonium chloride and iodine were the most effective sanitizers to eliminate Aspergillus from the Flavi and Nigri section. Peracetic acid showed the best elimination of the growth of Aspergillus from Circumdati section. Sodium hypochlorite, biguanide, and electrolyzed water agents were the least effective, reducing less than 3 log from initial control, not being the most suitable agents for the control of toxigenic fungi in food industries.
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Affiliation(s)
- Jéssica Gonçalves Lemos
- Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Andrieli Stefanello
- Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Angélica Olivier Bernardi
- Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Marcelo Valle Garcia
- Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Lísia Nicoloso Magrini
- Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Alexandre José Cichoski
- Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Roger Wagner
- Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil
| | - Marina Venturini Copetti
- Federal University of Santa Maria, Center of Rural Sciences, Department of Technology and Food Science, 1000 Roraima Avenue, 97105-900 Santa Maria, RS, Brazil.
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Bernardi AO, Stefanello A, Lemos JG, Garcia MV, Copetti MV. Antifungal activity of commercial sanitizers against strains of Penicillium roqueforti, Penicillium paneum, Hyphopichia burtonii, and Aspergillus pseudoglaucus: Bakery spoilage fungi. Food Microbiol 2019; 83:59-63. [DOI: 10.1016/j.fm.2019.04.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 04/09/2019] [Accepted: 04/11/2019] [Indexed: 10/27/2022]
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