Crystallization modifiers in lipid systems
Crystallization of fats is a determinant physical event affecting the structure and properties of fat-based products. The stability of these processed foods is regulated by changes in the physical state of fats and alterations in their crystallization behavior. Problems like polymorphic transitions,...
Gespeichert in:
| Veröffentlicht in: | Journal of food science and technology 2015-07, Vol.52 (7), p.3925-3946 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 3946 |
|---|---|
| container_issue | 7 |
| container_start_page | 3925 |
| container_title | Journal of food science and technology |
| container_volume | 52 |
| creator | Ribeiro, Ana Paula Badan Masuchi, Monise Helen Miyasaki, Eriksen Koji Domingues, Maria Aliciane Fontenele Stroppa, Valter Luís Zuliani de Oliveira, Glazieli Marangoni Kieckbusch, Theo Guenter |
| description | Crystallization of fats is a determinant physical event affecting the structure and properties of fat-based products. The stability of these processed foods is regulated by changes in the physical state of fats and alterations in their crystallization behavior. Problems like polymorphic transitions, oil migration, fat bloom development, slow crystallization and formation of crystalline aggregates stand out. The change of the crystallization behavior of lipid systems has been a strategic issue for the processing of foods, aiming at taylor made products, reducing costs, improving quality, and increasing the applicability and stability of different industrial fats. In this connection, advances in understanding the complex mechanisms that govern fat crystallization led to the development of strategies in order to modulate the conventional processes of fat structuration, based on the use of crystallization modifiers. Different components have been evaluated, such as specific triacyglycerols, partial glycerides (monoacylglycerols and diacylglycerols), free fatty acids, phospholipids and emulsifiers. The knowledge and expertise on the influence of these specific additives or minor lipids on the crystallization behavior of fat systems represents a focus of current interest for the industrial processing of oils and fats. This article presents a comprehensive review on the use of crystallization modifiers in lipid systems, especially for palm oil, cocoa butter and general purpose fats, highlighting: i) the removal, addition or fractionation of minor lipids in fat bases; ii) the use of nucleating agents to modify the crystallization process; iii) control of crystallization in lipid bases by using emulsifiers. The addition of these components into lipid systems is discussed in relation to the phenomena of nucleation, crystal growth, morphology, thermal behavior and polymorphism, with the intention of providing the reader with a complete panorama of the associated mechanisms with crystallization of fats and oils. |
| doi_str_mv | 10.1007/s13197-014-1587-0 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4486597</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3730602251</sourcerecordid><originalsourceid>FETCH-LOGICAL-c470t-afbe65ac727b7789dfcdfdd3651d4819480ca410ab6d1e22ff3b8c09b85352c73</originalsourceid><addsrcrecordid>eNp1kU1LAzEQhoMoWtQf4EUKXkRYzeRjk1wEKX5BwYueQzbJasp-1GQr6K83S7Wo4FxmYJ55J5MXoSPA54CxuEhAQYkCAyuAy1xsoQlWgheSYbKda0xIAcD5HjpMaYFzUCIkwbtoj5RAlSzJBJ3N4nsaTNOEDzOEvpu2vQt18DFNQzdtwjK4acqEb9MB2qlNk_zhV95HTzfXj7O7Yv5wez-7mheWCTwUpq58yY0VRFRCSOVq62rnaMnBMQmKSWwNA2yq0oEnpK5pJS1WleSUEyvoPrpc6y5XVeud9d0QTaOXMbQmvuveBP2704UX_dy_acZkydUocPolEPvXlU-DbkOyvmlM5_tV0lAqKoAwPqInf9BFv4pdPm-kCKFKAc8UrCkb-5SirzePAaxHM_TaDJ3N0KMZGueZ459XbCa-vz4DZA2k3Oqeffyx-l_VT6s_lJM</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1692239915</pqid></control><display><type>article</type><title>Crystallization modifiers in lipid systems</title><source>EZB-FREE-00999 freely available EZB journals</source><source>PubMed Central</source><source>SpringerLink Journals - AutoHoldings</source><creator>Ribeiro, Ana Paula Badan ; Masuchi, Monise Helen ; Miyasaki, Eriksen Koji ; Domingues, Maria Aliciane Fontenele ; Stroppa, Valter Luís Zuliani ; de Oliveira, Glazieli Marangoni ; Kieckbusch, Theo Guenter</creator><creatorcontrib>Ribeiro, Ana Paula Badan ; Masuchi, Monise Helen ; Miyasaki, Eriksen Koji ; Domingues, Maria Aliciane Fontenele ; Stroppa, Valter Luís Zuliani ; de Oliveira, Glazieli Marangoni ; Kieckbusch, Theo Guenter</creatorcontrib><description>Crystallization of fats is a determinant physical event affecting the structure and properties of fat-based products. The stability of these processed foods is regulated by changes in the physical state of fats and alterations in their crystallization behavior. Problems like polymorphic transitions, oil migration, fat bloom development, slow crystallization and formation of crystalline aggregates stand out. The change of the crystallization behavior of lipid systems has been a strategic issue for the processing of foods, aiming at taylor made products, reducing costs, improving quality, and increasing the applicability and stability of different industrial fats. In this connection, advances in understanding the complex mechanisms that govern fat crystallization led to the development of strategies in order to modulate the conventional processes of fat structuration, based on the use of crystallization modifiers. Different components have been evaluated, such as specific triacyglycerols, partial glycerides (monoacylglycerols and diacylglycerols), free fatty acids, phospholipids and emulsifiers. The knowledge and expertise on the influence of these specific additives or minor lipids on the crystallization behavior of fat systems represents a focus of current interest for the industrial processing of oils and fats. This article presents a comprehensive review on the use of crystallization modifiers in lipid systems, especially for palm oil, cocoa butter and general purpose fats, highlighting: i) the removal, addition or fractionation of minor lipids in fat bases; ii) the use of nucleating agents to modify the crystallization process; iii) control of crystallization in lipid bases by using emulsifiers. The addition of these components into lipid systems is discussed in relation to the phenomena of nucleation, crystal growth, morphology, thermal behavior and polymorphism, with the intention of providing the reader with a complete panorama of the associated mechanisms with crystallization of fats and oils.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-014-1587-0</identifier><identifier>PMID: 26139862</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Crystal growth ; Crystallization ; Crystals ; Development strategies ; Emulsifiers ; Fatty acids ; Food ; Food Science ; Fractionation ; Glycerol ; Lipids ; Nutrition ; Oils & fats ; Palm oil ; Processed foods ; Review ; Studies</subject><ispartof>Journal of food science and technology, 2015-07, Vol.52 (7), p.3925-3946</ispartof><rights>Association of Food Scientists & Technologists (India) 2014</rights><rights>Association of Food Scientists & Technologists (India) 2015</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c470t-afbe65ac727b7789dfcdfdd3651d4819480ca410ab6d1e22ff3b8c09b85352c73</citedby><cites>FETCH-LOGICAL-c470t-afbe65ac727b7789dfcdfdd3651d4819480ca410ab6d1e22ff3b8c09b85352c73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4486597/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4486597/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27923,27924,41487,42556,51318,53790,53792</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26139862$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ribeiro, Ana Paula Badan</creatorcontrib><creatorcontrib>Masuchi, Monise Helen</creatorcontrib><creatorcontrib>Miyasaki, Eriksen Koji</creatorcontrib><creatorcontrib>Domingues, Maria Aliciane Fontenele</creatorcontrib><creatorcontrib>Stroppa, Valter Luís Zuliani</creatorcontrib><creatorcontrib>de Oliveira, Glazieli Marangoni</creatorcontrib><creatorcontrib>Kieckbusch, Theo Guenter</creatorcontrib><title>Crystallization modifiers in lipid systems</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Crystallization of fats is a determinant physical event affecting the structure and properties of fat-based products. The stability of these processed foods is regulated by changes in the physical state of fats and alterations in their crystallization behavior. Problems like polymorphic transitions, oil migration, fat bloom development, slow crystallization and formation of crystalline aggregates stand out. The change of the crystallization behavior of lipid systems has been a strategic issue for the processing of foods, aiming at taylor made products, reducing costs, improving quality, and increasing the applicability and stability of different industrial fats. In this connection, advances in understanding the complex mechanisms that govern fat crystallization led to the development of strategies in order to modulate the conventional processes of fat structuration, based on the use of crystallization modifiers. Different components have been evaluated, such as specific triacyglycerols, partial glycerides (monoacylglycerols and diacylglycerols), free fatty acids, phospholipids and emulsifiers. The knowledge and expertise on the influence of these specific additives or minor lipids on the crystallization behavior of fat systems represents a focus of current interest for the industrial processing of oils and fats. This article presents a comprehensive review on the use of crystallization modifiers in lipid systems, especially for palm oil, cocoa butter and general purpose fats, highlighting: i) the removal, addition or fractionation of minor lipids in fat bases; ii) the use of nucleating agents to modify the crystallization process; iii) control of crystallization in lipid bases by using emulsifiers. The addition of these components into lipid systems is discussed in relation to the phenomena of nucleation, crystal growth, morphology, thermal behavior and polymorphism, with the intention of providing the reader with a complete panorama of the associated mechanisms with crystallization of fats and oils.</description><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Crystal growth</subject><subject>Crystallization</subject><subject>Crystals</subject><subject>Development strategies</subject><subject>Emulsifiers</subject><subject>Fatty acids</subject><subject>Food</subject><subject>Food Science</subject><subject>Fractionation</subject><subject>Glycerol</subject><subject>Lipids</subject><subject>Nutrition</subject><subject>Oils & fats</subject><subject>Palm oil</subject><subject>Processed foods</subject><subject>Review</subject><subject>Studies</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kU1LAzEQhoMoWtQf4EUKXkRYzeRjk1wEKX5BwYueQzbJasp-1GQr6K83S7Wo4FxmYJ55J5MXoSPA54CxuEhAQYkCAyuAy1xsoQlWgheSYbKda0xIAcD5HjpMaYFzUCIkwbtoj5RAlSzJBJ3N4nsaTNOEDzOEvpu2vQt18DFNQzdtwjK4acqEb9MB2qlNk_zhV95HTzfXj7O7Yv5wez-7mheWCTwUpq58yY0VRFRCSOVq62rnaMnBMQmKSWwNA2yq0oEnpK5pJS1WleSUEyvoPrpc6y5XVeud9d0QTaOXMbQmvuveBP2704UX_dy_acZkydUocPolEPvXlU-DbkOyvmlM5_tV0lAqKoAwPqInf9BFv4pdPm-kCKFKAc8UrCkb-5SirzePAaxHM_TaDJ3N0KMZGueZ459XbCa-vz4DZA2k3Oqeffyx-l_VT6s_lJM</recordid><startdate>20150701</startdate><enddate>20150701</enddate><creator>Ribeiro, Ana Paula Badan</creator><creator>Masuchi, Monise Helen</creator><creator>Miyasaki, Eriksen Koji</creator><creator>Domingues, Maria Aliciane Fontenele</creator><creator>Stroppa, Valter Luís Zuliani</creator><creator>de Oliveira, Glazieli Marangoni</creator><creator>Kieckbusch, Theo Guenter</creator><general>Springer India</general><general>Springer Nature B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>04Q</scope><scope>04S</scope><scope>04W</scope><scope>0U~</scope><scope>1-H</scope><scope>3V.</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L.0</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>SOI</scope><scope>7X8</scope><scope>5PM</scope></search><sort><creationdate>20150701</creationdate><title>Crystallization modifiers in lipid systems</title><author>Ribeiro, Ana Paula Badan ; Masuchi, Monise Helen ; Miyasaki, Eriksen Koji ; Domingues, Maria Aliciane Fontenele ; Stroppa, Valter Luís Zuliani ; de Oliveira, Glazieli Marangoni ; Kieckbusch, Theo Guenter</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c470t-afbe65ac727b7789dfcdfdd3651d4819480ca410ab6d1e22ff3b8c09b85352c73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Crystal growth</topic><topic>Crystallization</topic><topic>Crystals</topic><topic>Development strategies</topic><topic>Emulsifiers</topic><topic>Fatty acids</topic><topic>Food</topic><topic>Food Science</topic><topic>Fractionation</topic><topic>Glycerol</topic><topic>Lipids</topic><topic>Nutrition</topic><topic>Oils & fats</topic><topic>Palm oil</topic><topic>Processed foods</topic><topic>Review</topic><topic>Studies</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ribeiro, Ana Paula Badan</creatorcontrib><creatorcontrib>Masuchi, Monise Helen</creatorcontrib><creatorcontrib>Miyasaki, Eriksen Koji</creatorcontrib><creatorcontrib>Domingues, Maria Aliciane Fontenele</creatorcontrib><creatorcontrib>Stroppa, Valter Luís Zuliani</creatorcontrib><creatorcontrib>de Oliveira, Glazieli Marangoni</creatorcontrib><creatorcontrib>Kieckbusch, Theo Guenter</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>Global News & ABI/Inform Professional</collection><collection>Trade PRO</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ABI/INFORM Professional Standard</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ribeiro, Ana Paula Badan</au><au>Masuchi, Monise Helen</au><au>Miyasaki, Eriksen Koji</au><au>Domingues, Maria Aliciane Fontenele</au><au>Stroppa, Valter Luís Zuliani</au><au>de Oliveira, Glazieli Marangoni</au><au>Kieckbusch, Theo Guenter</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Crystallization modifiers in lipid systems</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2015-07-01</date><risdate>2015</risdate><volume>52</volume><issue>7</issue><spage>3925</spage><epage>3946</epage><pages>3925-3946</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Crystallization of fats is a determinant physical event affecting the structure and properties of fat-based products. The stability of these processed foods is regulated by changes in the physical state of fats and alterations in their crystallization behavior. Problems like polymorphic transitions, oil migration, fat bloom development, slow crystallization and formation of crystalline aggregates stand out. The change of the crystallization behavior of lipid systems has been a strategic issue for the processing of foods, aiming at taylor made products, reducing costs, improving quality, and increasing the applicability and stability of different industrial fats. In this connection, advances in understanding the complex mechanisms that govern fat crystallization led to the development of strategies in order to modulate the conventional processes of fat structuration, based on the use of crystallization modifiers. Different components have been evaluated, such as specific triacyglycerols, partial glycerides (monoacylglycerols and diacylglycerols), free fatty acids, phospholipids and emulsifiers. The knowledge and expertise on the influence of these specific additives or minor lipids on the crystallization behavior of fat systems represents a focus of current interest for the industrial processing of oils and fats. This article presents a comprehensive review on the use of crystallization modifiers in lipid systems, especially for palm oil, cocoa butter and general purpose fats, highlighting: i) the removal, addition or fractionation of minor lipids in fat bases; ii) the use of nucleating agents to modify the crystallization process; iii) control of crystallization in lipid bases by using emulsifiers. The addition of these components into lipid systems is discussed in relation to the phenomena of nucleation, crystal growth, morphology, thermal behavior and polymorphism, with the intention of providing the reader with a complete panorama of the associated mechanisms with crystallization of fats and oils.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>26139862</pmid><doi>10.1007/s13197-014-1587-0</doi><tpages>22</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1155 |
| ispartof | Journal of food science and technology, 2015-07, Vol.52 (7), p.3925-3946 |
| issn | 0022-1155 0975-8402 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_4486597 |
| source | EZB-FREE-00999 freely available EZB journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Chemistry Chemistry and Materials Science Chemistry/Food Science Crystal growth Crystallization Crystals Development strategies Emulsifiers Fatty acids Food Food Science Fractionation Glycerol Lipids Nutrition Oils & fats Palm oil Processed foods Review Studies |
| title | Crystallization modifiers in lipid systems |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-11T15%3A27%3A23IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Crystallization%20modifiers%20in%20lipid%20systems&rft.jtitle=Journal%20of%20food%20science%20and%20technology&rft.au=Ribeiro,%20Ana%20Paula%20Badan&rft.date=2015-07-01&rft.volume=52&rft.issue=7&rft.spage=3925&rft.epage=3946&rft.pages=3925-3946&rft.issn=0022-1155&rft.eissn=0975-8402&rft_id=info:doi/10.1007/s13197-014-1587-0&rft_dat=%3Cproquest_pubme%3E3730602251%3C/proquest_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1692239915&rft_id=info:pmid/26139862&rfr_iscdi=true |