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Marangoni Júnior L, Rodrigues RM, Pereira RN, Augusto PED, Ito D, Teixeira FG, Padula M, Vicente AA. Effect of ohmic heating on the structure and properties of flexible multilayer packaging. Food Chem 2024; 456:140038. [PMID: 38876069 DOI: 10.1016/j.foodchem.2024.140038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 05/23/2024] [Accepted: 06/07/2024] [Indexed: 06/16/2024]
Abstract
Food-packaging-processing interactions define packaging materials' performance properties and product quality. This study evaluated the effect of ohmic heating (OH) processing and different food simulants on the properties of four multilayer flexible packaging materials (PETmet/PE, PETmet/PP, PET/Al/PE, and PET/Al/PA/PP). OH treatment was applied to the sealed packages containing the food simulants using a voltage gradient of 3.7 V/cm at a frequency of 20 kHz, resulting in a thermal process of at 80 °C for 1 min. The structure and performance of the different packages were then evaluated. The materials did not show changes in chemical groups nor thermal properties. However, the simulant-packaging-processing interaction resulted in changes in crystallinity, morphology, mechanical and barrier properties (water and oxygen), especially for metallized films in contact with acidic food simulants. The results indicate that although OH resulted in changes in packaging materials, these materials can be used under the conditions applied in this study.
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Affiliation(s)
- Luís Marangoni Júnior
- Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas (Unicamp), 13083-862, Campinas, SP, Brazil; Packaging Technology Center, Institute of Food Technology, 13073-148, Campinas, São Paulo, Brazil.; CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal.
| | - Rui M Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal; LABBELS - Associate Laboratory, 4710-057, Braga, Guimarães, Portugal
| | - Ricardo N Pereira
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal; LABBELS - Associate Laboratory, 4710-057, Braga, Guimarães, Portugal
| | - Pedro Esteves Duarte Augusto
- Université Paris-Saclay, CentraleSupélec, Laboratoire de Génie des Procédés et Matériaux, Centre Européen de Biotechnologie et de Bioéconomie (CEBB), 3 rue des Rouges Terres 51110 Pomacle, France
| | - Danielle Ito
- Packaging Technology Center, Institute of Food Technology, 13073-148, Campinas, São Paulo, Brazil
| | - Fábio Gomes Teixeira
- Packaging Technology Center, Institute of Food Technology, 13073-148, Campinas, São Paulo, Brazil
| | - Marisa Padula
- Packaging Technology Center, Institute of Food Technology, 13073-148, Campinas, São Paulo, Brazil
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal; LABBELS - Associate Laboratory, 4710-057, Braga, Guimarães, Portugal
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2
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Kaur G, Sidhu GK, Kaur P. Moisture sorption isotherms characteristics for shelf-life prediction of peanuts (Arachis Hypogaea L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3077-3092. [PMID: 36710571 DOI: 10.1002/jsfa.12475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 10/13/2022] [Accepted: 01/30/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND The spring grown peanut varieties J87 and TG37A are prone to quality deterioration as a result of high temperature and relative humidity during harvesting. Thus, the sorption isotherms of peanut varieties were evaluated at 25, 35 and 45 °C and the water activity (aw ) range of 0.110-0.975 aiming to predict the suitable storage conditions, packaging material and shelf-life. RESULTS The equilibrium moisture content (EMC) increased with increased aw and isotherms of type II were observed. The monolayer moisture content varied between 3.135% and 4.235% for J87 and between 3.906% and 5.640% for TG37A variety. The experimental data were fitted to seven mathematical models. The variations in correlation coefficients were in the range 0.879-0.992 and in root mean square were in the range 0.055-1.988. On the basis of statistical parameters, Guggenheim Anderson de Boer and Double Log Polynomial were considered to be best fitted models. At aw of 0.6, critical moisture content (CMC) was 7.59%, 7.060% and 5.89% for J87 and 9.06%, 8.904% and 7.80% for TG37A at 25, 35 and 45 °C, respectively. The shelf-life prediction model provided that the aluminum packages had the maximum predicted shelf-life of around 1779 days for TG37A and 1077 days for J87 variety at 25 °C with an initial moisture content of 5.91% and 4.81%, respectively. CONCLUSION The EMC and CMC evaluated from sorption study provided the basis for determination of package properties and shelf life. Aluminum packages had the minimum water vapor transmission rate and permeability. Hence, peanuts packaged in these bags and stored at 25 °C and 75% relative humidity had the potential to attain the maximum storage life. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Gurjeet Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
| | - Gagandeep Kaur Sidhu
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
| | - Preetinder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, India
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3
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Marangoni Júnior L, Augusto PED, Vieira RP, Borges DF, Ito D, Teixeira FG, Dantas FBH, Padula M. Food-Package-Processing relationships in emerging technologies: Ultrasound effects on polyamide multilayer packaging in contact with different food simulants. Food Res Int 2023; 163:112217. [PMID: 36596146 DOI: 10.1016/j.foodres.2022.112217] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 11/15/2022] [Accepted: 11/20/2022] [Indexed: 11/27/2022]
Abstract
In this study, the effect of ultrasound processing on the properties of two packages widely used in food products was evaluated: polyamide (PA) and polyethylene (PE) multilayer packaging. Packages composed of PE/PA/PE (Film A) and PE/PA/PE/PA/PE (Film B) were filled with aqueous and fatty food simulants and treated in an ultrasound water bath (frequency 25 kHz, volumetric power of 9.74 W/L, temperature of 25 °C, and time of 30 and 60 min). Materials were evaluated in term of structure and performance properties. Ultrasound did not or induced small changes in chemical groups, crystallinity, melting temperature, and tensile strength of the films. Film A showed a reduction in heat sealing tensile strength of 25% in the machine direction and 22% in the transverse direction. Film B showed a 20% increase of water vapor transmission rate after ultrasound processing. Although ultrasound had little impact on the properties of the evaluated materials, these modifications do not compromise the use of these packages for applications in ultrasound-processed foods. Therefore, the results indicate that ultrasound can be used as a food processing technology in multilayer PA and PE packaging.
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Affiliation(s)
- Luís Marangoni Júnior
- Packaging Technology Center, Institute of Food Technology, Campinas, São Paulo, Brazil.
| | - Pedro Esteves Duarte Augusto
- Université Paris-Saclay, CentraleSupélec, Laboratoire de Génie des Procédés et Matériaux, SFR Condorcet FR CNRS 3417, Centre Européen de Biotechnologie et de Bioéconomie (CEBB), 3 rue des Rouges Terres, 51110 Pomacle, France
| | - Roniérik Pioli Vieira
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | | | - Danielle Ito
- Packaging Technology Center, Institute of Food Technology, Campinas, São Paulo, Brazil
| | - Fábio Gomes Teixeira
- Packaging Technology Center, Institute of Food Technology, Campinas, São Paulo, Brazil
| | | | - Marisa Padula
- Packaging Technology Center, Institute of Food Technology, Campinas, São Paulo, Brazil
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4
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Rostamabadi H, Can Karaca A, Nowacka M, Mulla MZ, Al-attar H, Rathnakumar K, Gultekin Subasi B, Sehrawat R, Kheto A, Falsafi SR. How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides? Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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Ma JJ, Wang ZW, Xu J, Hu CY, Qiu TC, Huang ZY. Effect of autoclave sterilization, gamma irradiation and high-pressure processing on the migration of 4,4’-MDA and its isomers in laminated food packaging bags. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Hoque M, McDonagh C, Tiwari BK, Kerry JP, Pathania S. Effect of High-Pressure Processing on the Packaging Properties of Biopolymer-Based Films: A Review. Polymers (Basel) 2022; 14:polym14153009. [PMID: 35893971 PMCID: PMC9331499 DOI: 10.3390/polym14153009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 07/10/2022] [Accepted: 07/22/2022] [Indexed: 11/16/2022] Open
Abstract
Suitable packaging material in combination with high-pressure processing (HPP) can retain nutritional and organoleptic qualities besides extending the product’s shelf life of food products. However, the selection of appropriate packaging materials suitable for HPP is tremendously important because harsh environments like high pressure and high temperature during the processing can result in deviation in the visual and functional properties of the packaging materials. Traditionally, fossil-based plastic packaging is preferred for the HPP of food products, but these materials are of serious concern to the environment. Therefore, bio-based packaging systems are proposed to be a promising alternative to fossil-based plastic packaging. Some studies have scrutinized the impact of HPP on the functional properties of biopolymer-based packaging materials. This review summarizes the HPP application on biopolymer-based film-forming solutions and pre-formed biopolymer-based films. The impact of HPP on the key packaging properties such as structural, mechanical, thermal, and barrier properties in addition to the migration of additives from the packaging material into food products were systemically analyzed. HPP can be applied either to the film-forming solution or preformed packages. Structural, mechanical, hydrophobic, barrier, and thermal characteristics of the films are enhanced when the film-forming solution is exposed to HPP overcoming the shortcomings of the native biopolymers-based film. Also, biopolymer-based packaging mostly PLA based when exposed to HPP at low temperature showed no significant deviation in packaging properties indicating the suitability of their applications. HPP may induce the migration of packaging additives and thus should be thoroughly studied. Overall, HPP can be one way to enhance the properties of biopolymer-based films and can also be used for packaging food materials intended for HPP.
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Affiliation(s)
- Monjurul Hoque
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; (M.H.); (C.M.)
- School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland;
| | - Ciara McDonagh
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; (M.H.); (C.M.)
| | - Brijesh K. Tiwari
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland;
| | - Joseph P. Kerry
- School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland;
| | - Shivani Pathania
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland; (M.H.); (C.M.)
- Correspondence:
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7
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Liu Y, Zhu B, Fan C, Qin Y, Chen H. The performance changes and migration behavior of
PLA
/
nano‐silver
composite film by
high‐pressure
treatment in food simulation solution. J Food Saf 2022. [DOI: 10.1111/jfs.12974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yudi Liu
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming China
| | - Bifen Zhu
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming China
| | - Chunli Fan
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming China
| | - Yuyue Qin
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming China
| | - Haiyan Chen
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming China
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Marangoni Júnior L, Rodrigues PR, da Silva RG, Vieira RP, Alves RMV. Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and Characterization. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02727-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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9
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Stefanini R, Ronzano A, Borghesi G, Vignali G. Benefits and effectiveness of high pressure processing on cheese: a ricotta case study. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Abstract
Today High Pressure Processing (HPP) is receiving interest thanks to its ability to stabilize foods preserving nutritional and sensorial characteristics. This work applies HPP on nutrient ricottas created in the Parmigiano Reggiano area and demonstrates not only its benefits, but also disadvantages, testing different pressures and packaging. Moreover, the ability of HPP to prolong the lag phase and reduce the maximum growth rate of bacteria is illustrated with a mathematical model. Results show the influence of HPP parameters on microbial growth, volatile organic compounds, syneresis, softness and colour, and demonstrate that not all packaging are suitable for the treatment. Obtained data highlight the effectiveness of HPP, which results the best stabilization method to sell safe and nutritive ricottas on the market with a long shelf life. Of course, the work can be a starting point for food companies who want to test an innovative and promising non-thermal technology.
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Affiliation(s)
- Roberta Stefanini
- Department of Engineering and Architecture , University of Parma , Parco Area delle Scienze 181/A , 43124 Parma , Italy
| | - Anna Ronzano
- Cipack Centre , University of Parma , Parco Area delle Scienze , 43124 Parma , Italy
| | - Giulia Borghesi
- Cipack Centre , University of Parma , Parco Area delle Scienze , 43124 Parma , Italy
| | - Giuseppe Vignali
- Department of Engineering and Architecture , University of Parma , Parco Area delle Scienze 181/A , 43124 Parma , Italy
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10
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Zhang B, Pérez‐Won M, Tabilo‐Munizaga G, Aubourg SP. Inhibition of lipid damage in refrigerated salmon (
Oncorhynchus kisutch
) by a combined treatment of CO
2
packaging and high‐pressure processing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15179] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan China
| | - Mario Pérez‐Won
- Department of Food Engineering University of Bío‐Bío Chillán Chile
| | | | - Santiago P. Aubourg
- Department of Food Technology Marine Research Institute (CSIC) c/ E. Cabello, 6 Vigo 36208 Spain
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11
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Marangoni Júnior L, da Silva RG, Anjos CAR, Vieira RP, Alves RMV. Effect of low concentrations of SiO 2 nanoparticles on the physical and chemical properties of sodium alginate-based films. Carbohydr Polym 2021; 269:118286. [PMID: 34294312 DOI: 10.1016/j.carbpol.2021.118286] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2021] [Revised: 05/08/2021] [Accepted: 05/29/2021] [Indexed: 10/21/2022]
Abstract
This work investigated the effect of adding low concentrations of nano-SiO2 (0.5, 1.0 and 1.5%) in the properties of films based on sodium alginate, to identify lower thresholds in the proportion of the reinforcing agent. It was found that, even in the smallest proportion, thermal stability of the nanocomposites improved significantly (with degradation onset increased by almost 15% compared with the control film). The surface morphology showed pronounced roughness at nano-SiO2 concentrations greater than 1.0%, indicating agglomeration of part of the nanomaterial. Mechanical properties were reduced for the samples with concentrations equal to 1.0 and 1.5%, however, without significant differences between them. Conversely, water vapor and light barrier properties have not undergone significant changes in any formulation. Therefore, the use of 0.5% nano-SiO2 in alginate films would be an easy and economically interesting way to improve thermal stability, without significantly reducing mechanical properties of the pure material.
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Affiliation(s)
- Luís Marangoni Júnior
- Packaging Technology Center, Institute of Food Technology, Campinas, São Paulo, Brazil; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
| | - Renan Garcia da Silva
- Packaging Technology Center, Institute of Food Technology, Campinas, São Paulo, Brazil; Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Carlos Alberto Rodrigues Anjos
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Roniérik Pioli Vieira
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, Campinas, São Paulo, Brazil
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Vianna TC, Marinho CO, Marangoni Júnior L, Ibrahim SA, Vieira RP. Essential oils as additives in active starch-based food packaging films: A review. Int J Biol Macromol 2021; 182:1803-1819. [PMID: 34058206 DOI: 10.1016/j.ijbiomac.2021.05.170] [Citation(s) in RCA: 67] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 05/22/2021] [Accepted: 05/25/2021] [Indexed: 12/26/2022]
Abstract
The production of sustainable food packaging from renewable sources represents a prominent alternative to the use of petrochemical-based plastics. For example, starch remains one of the more closely studied replacement options due to its broad availability, low cost and significant advances in improving properties. In this context, essential oils as additives fulfil a key role in the manufacture of renewable active packaging with superior performances. In this review, a comprehensive summary of the impact of adding essential oils to the starch-based films is provided. After a brief introduction to the fundamental concepts related to starch and essential oils, details on the most recent advances in obtaining active starch-based films are presented. Subsequently, the effects of essential oils addition on the structure-property relationships (from physicochemical to antimicrobial ones) are thoroughly addressed. Finally, applications and challenges to the widespread use of essential oils are critically discussed.
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Affiliation(s)
- Thomás Corrêa Vianna
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil
| | - Carolina Oliveira Marinho
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil
| | - Luís Marangoni Júnior
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Brazil
| | - Salam Adnan Ibrahim
- Department of Family and Consumer Sciences, North Carolina A&T State University, 171 Carver Hall, Greensboro, NC 27411, United States
| | - Roniérik Pioli Vieira
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil.
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Marangoni Júnior L, Vieira RP, Jamróz E, Anjos CAR. Furcellaran: An innovative biopolymer in the production of films and coatings. Carbohydr Polym 2021; 252:117221. [DOI: 10.1016/j.carbpol.2020.117221] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 09/21/2020] [Accepted: 10/06/2020] [Indexed: 12/20/2022]
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