meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2024-9-3-258-267meat-381Research ArticleСтатьиExercising of integrated approach for the specialized meat products developmenthttps://orcid.org/0000-0003-2831-4864AslanovaM. A.

Marietta A. Aslanova, Candidate of Technical Sciences, Leading Researcher, Head of the Direction of the Technology of Functional and Social Nutrition Products, Department of Functional and Specialized Nutrition

26, Talalikhin str., 109316, Moscow

Tel: +7–495–676–95–11 (263)

m.aslanova@fncps.ruhttps://orcid.org/0000-0003-1785-7994DerevitskayaO. K.

Olga K. Derevitskaya, Candidate of Technical Sciences, Leading Researcher, Head of the Direction of the Technology of Baby Food Products, Department of Functional and Specialized Nutrition

26, Talalikhin str., 109316, Moscow

Tel: +7–495–676–95–11 (261)

o.derevickaya@fncps.ruhttps://orcid.org/0000-0002-0208-4792DidikinA. S.

Andrey S. Dydykin, Doctor of Technical Sciences, Head of the Department of Functional and Specialized Nutrition

26, Talalikhin str., 109316, Moscow

Tel: +7–495–676–95–11 (264)

a.didikin@fncps.ruhttps://orcid.org/0000-0001-8521-5155BeroA. L.

Anna L. Bero, Candidate of Technical Sciences, Researcher, Department of Functional and Specialized Nutrition

26, Talalikhin str., 109316, Moscow

Tel: +7–495–676–95–11 (217)

a.bero@fncps.ruhttps://orcid.org/0000-0003-0028-5256SoldatovaN. E.

Nataliya E. Soldatova, Senior Researcher, Department Functional and Specialized Nutrition

26, Talalikhin str., 109316, Moscow

Tel: +7–495–676–95–11 (217)

n.soldatova@fncps.ruV. M. Gorbatov Federal Research Center for Food SystemsRussian Federation20240410202493258267Copyright © Aslanova M.A., Derevitskaya O.K., Didikin A.S., Bero A.L., Soldatova N.E., 20242024Aslanova M.A., Derevitskaya O.K., Didikin A.S., Bero A.L., Soldatova N.E.Aslanova M.A., Derevitskaya O.K., Didikin A.S., Bero A.L., Soldatova N.E.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/381

The principles of the specialized food products development differ from the traditional technologies, which require the integrated approach to their creation, taking into consideration the specified properties, purpose and type of the food product. This article describes the general algorithm for developing the specialized dietary therapeutic and prophylactic nutrition meat products, and demonstrates the implementation of the individual stages of the algorithm on the example of developing the food products for people who suffer from the most socially significant diseases like diabetes and CVD. The algorithm of methodology is a sequence of stages executed during the product development and a description of their content and practical implementation. The modern approaches to creation of healthy food products for people with socially significant diseases, the recommendations of the World Health Organization based on the analysis of scientific literature posted in open sources and publicly available databases were used as the material of the research, as well as the results of our own studies in the field of technologies for dietary therapeutic and prophylactic nutrition meat products. The specialized meat products for therapeutic and prophylactic nutrition, information about their ingredient composition, nutritional value, results of preclinical and clinical trials were used as the objects of the study. The stages of product creation include medical and biological substantiation of the composition, designing of a virtual model of the food product, technology development, evaluation of the safety and efficiency of the resulting product taking into consideration the technological impact, preclinical and clinical evaluation. The study showed the difference in the approaches to the dietary meat products development depending on the purpose —  whether its therapeutic nutrition or prophylactic nutrition. The developed methodology can be used as a tool that provides for scientifically justified development of the specialized meat products and substantiation of their efficiency.

therapeutic nutritiondietary productsbiomedical requirementsclinical testingThe article was published as part of the research topic No. FGUS-2024–0003 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.ReferencesGalanakis, C. M. (2021). Functionality of food components and emerging technologies. Foods, 10(1), Article 128. https://doi.org/10.3390/foods10010128Galanakis, C. M. (2021). Functionality of food components and emerging technologies. Foods, 10(1), Article 128. https://doi.org/10.3390/foods10010128Villaño, D., Gironés-Vilapana, A., García-Viguera, C., Moreno, D. A. (2016). Development of functional foods. Chapter in a book: Innovation Strategies in the Food Industry. Academic Press, 2016. https://doi.org/10.1016/B978-0-12-8037515.00010-6Villaño, D., Gironés-Vilapana, A., García-Viguera, C., Moreno, D. A. (2016). Development of functional foods. Chapter in a book: Innovation Strategies in the Food Industry. Academic Press, 2016. https://doi.org/10.1016/B978-0-12-8037515.00010-6Bolger, Z., Grasso, S., Brunton, N., Moloney, A.P., Hamill, R., Monahan, F.J. (2022). In vitro bioaccessibility of alpha-linolenic acid in chicken sausages as affected by flaxseed oil incorporation method. LWT, 167, Article 113808. https://doi.org/10.1016/j.lwt.2022.113808Bolger, Z., Grasso, S., Brunton, N., Moloney, A.P., Hamill, R., Monahan, F.J. (2022). In vitro bioaccessibility of alpha-linolenic acid in chicken sausages as affected by flaxseed oil incorporation method. LWT, 167, Article 113808. https://doi.org/10.1016/j.lwt.2022.113808Jeevarathinam, G., Ramniwas, S., Singh, P., Rustagi, S., Asdaq, S. M. B., Pandiselvam, R. (2024). Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review. Food Chemistry, 445, Article 138742. https://doi.org/10.1016/j.foodchem.2024.138742Jeevarathinam, G., Ramniwas, S., Singh, P., Rustagi, S., Asdaq, S. M. B., Pandiselvam, R. (2024). Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review. Food Chemistry, 445, Article 138742. https://doi.org/10.1016/j.foodchem.2024.138742Fonseca Hernandez, D., Mojica, L., Gonzalez de Mejia, E. (2024). Legume-derived bioactive peptides: Role in cardiovascular disease prevention and control. Current Opinion in Food Science, 56, Article 101132. https://doi.org/10.1016/j.cofs.2024.101132Fonseca Hernandez, D., Mojica, L., Gonzalez de Mejia, E. (2024). Legume-derived bioactive peptides: Role in cardiovascular disease prevention and control. Current Opinion in Food Science, 56, Article 101132. https://doi.org/10.1016/j.cofs.2024.101132Zhu, Q., Chen, Z., Paul, P. K., Lu, Y., Wu, W., Qi, J. (2021). Oral delivery of proteins and peptides: Challenges, status quo and future perspectives. Acta Pharmaceutica Sinica B, 11(8), 2416–2448. https://doi.org/10.1016/j.apsb.2021.04.001Zhu, Q., Chen, Z., Paul, P. K., Lu, Y., Wu, W., Qi, J. (2021). Oral delivery of proteins and peptides: Challenges, status quo and future perspectives. Acta Pharmaceutica Sinica B, 11(8), 2416–2448. https://doi.org/10.1016/j.apsb.2021.04.001Flores-Medellin, S.A., Camacho-Ruiz, R. M., Guizar-Gonzalez, C., Rivera-Leon, E. A., Llamas-Covarrubias, I. M., Mojica, L. (2021). Protein hydrolysates and phenolic compounds from fermented black beans inhibit markers related to obesity and type-2 diabetes. Legume Science, 3(1), Article e64. https://doi.org/10.1002/leg3.64Flores-Medellin, S.A., Camacho-Ruiz, R. M., Guizar-Gonzalez, C., Rivera-Leon, E. A., Llamas-Covarrubias, I. M., Mojica, L. (2021). Protein hydrolysates and phenolic compounds from fermented black beans inhibit markers related to obesity and type-2 diabetes. Legume Science, 3(1), Article e64. https://doi.org/10.1002/leg3.64Yakubu, M. Y. (2023). Profiling and In vivo studies of Bromelain Bitter Gourd (Momodica charantia) seed protein hydrolysate with antidiabetic activity. GSC Biological and Pharmaceutical Sciences, 23(1), 269–276. https://doi.org/10.30574/gscbps.2023.23.1.0156Yakubu, M. Y. (2023). Profiling and In vivo studies of Bromelain Bitter Gourd (Momodica charantia) seed protein hydrolysate with antidiabetic activity. GSC Biological and Pharmaceutical Sciences, 23(1), 269–276. https://doi.org/10.30574/gscbps.2023.23.1.0156Zhou, H., Safdar, B., Li, H., Yang, L., Ying, Z., Liu, X. (2023). Identification of a novel α -amylase inhibitory activity peptide from quinoa protein hydrolysate. Food Chemistry, 403, Article 134434. https://doi.org/10.1016/j.foodchem.2022.134434Zhou, H., Safdar, B., Li, H., Yang, L., Ying, Z., Liu, X. (2023). Identification of a novel α -amylase inhibitory activity peptide from quinoa protein hydrolysate. Food Chemistry, 403, Article 134434. https://doi.org/10.1016/j.foodchem.2022.134434Gao, J., Zhang, M., Zu, X., Gu, X., Hao, E., Hou, X. et al. (2023). Glucuronic acid metabolites of phenolic acids target AKT-PH domain to improve glucose metabolism. Chinese Herbal Medicines, 15(3), 398–406. https://doi.org/10.1016/j.chmed.2022.11.005Gao, J., Zhang, M., Zu, X., Gu, X., Hao, E., Hou, X. et al. (2023). Glucuronic acid metabolites of phenolic acids target AKT-PH domain to improve glucose metabolism. Chinese Herbal Medicines, 15(3), 398–406. https://doi.org/10.1016/j.chmed.2022.11.005Tang, L., Xiao, M., Cai, S., Mou, H., Li, D. (2023). Potential application of marine fucosyl-polysaccharides in regulating blood glucose and hyperglycemic complications. Foods, 12(13), Article 2600. https://doi.org/10.3390/foods12132600Tang, L., Xiao, M., Cai, S., Mou, H., Li, D. (2023). Potential application of marine fucosyl-polysaccharides in regulating blood glucose and hyperglycemic complications. Foods, 12(13), Article 2600. https://doi.org/10.3390/foods12132600Cui, C., Wang, Y., Ying, J., Zhou, W., Li, D., Wang, L. (2023). Low glycemic index noodle and pasta: Cereal type, ingredient, and processing. Food Chemistry, 431, Article 137188. https://doi.org/10.1016/j.foodchem.2023.137188Cui, C., Wang, Y., Ying, J., Zhou, W., Li, D., Wang, L. (2023). Low glycemic index noodle and pasta: Cereal type, ingredient, and processing. Food Chemistry, 431, Article 137188. https://doi.org/10.1016/j.foodchem.2023.137188Cheng, Z., Qiao, D., Zhao, S., Zhang, B., Lin, Q., Xie, F. (2022). Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism. Comprehensive Reviews in Food Science and Food Safety, 21(4), 3244–3273. https://doi.org/10.1111/1541-4337.12985Cheng, Z., Qiao, D., Zhao, S., Zhang, B., Lin, Q., Xie, F. (2022). Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism. Comprehensive Reviews in Food Science and Food Safety, 21(4), 3244–3273. https://doi.org/10.1111/1541-4337.12985Bharath Kumar, S., Prabhasankar, P. (2015). A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient. Journal of Food Science and Technology, 52(3), 1404–1413. https://doi.org/10.1007/s13197-013-1126-4Bharath Kumar, S., Prabhasankar, P. (2015). A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient. Journal of Food Science and Technology, 52(3), 1404–1413. https://doi.org/10.1007/s13197-013-1126-4Bharath Kumar, S., Prabhasankar, P. (2015). A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics. Food Chemistry, 180, 124–132. https://doi.org/10.1016/j.foodchem.2015.02.030Bharath Kumar, S., Prabhasankar, P. (2015). A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics. Food Chemistry, 180, 124–132. https://doi.org/10.1016/j.foodchem.2015.02.030Kochetkova, A. A., Vorobyeva, V. M., Sarkisyan, V. A., Vorobyeva, I. S., Smirnova, E. A., Shatnyuk, L. N. (2020). Dynamics of innovations in food technologies: from specialization to personalization. Problems of Nutrition, 89(4), 233–243. http://doi.org/10.24411/0042-8833-2020-10056 (In Russian)Kochetkova, A. A., Vorobyeva, V. M., Sarkisyan, V. A., Vorobyeva, I. S., Smirnova, E. A., Shatnyuk, L. N. (2020). Dynamics of innovations in food technologies: from specialization to personalization. Problems of Nutrition, 89(4), 233–243. http://doi.org/10.24411/0042-8833-2020-10056 (In Russian)Tutelyan, V. A., Nikityuk, D. B. (2024). Key challenges in the dietary intake structure and cutting edge technologies for optimizing nutrition to protect the health of the Russian population. Problems of Nutrition, 93(1), 6–21. https://doi.org/10.33029/0042-8833-2024-93-1-6-21 (In Russian)Tutelyan, V. A., Nikityuk, D. B. (2024). Key challenges in the dietary intake structure and cutting edge technologies for optimizing nutrition to protect the health of the Russian population. Problems of Nutrition, 93(1), 6–21. https://doi.org/10.33029/0042-8833-2024-93-1-6-21 (In Russian)Câmara, A. K. F. I., Paglarini, C. de S., Vidal, V. A. S., dos Santos, M., Pollonio, M. A. R. (2020). Meat products as prebiotic food carrier. Advances in Food and Nutrition Research, 94, 223–265. https://doi.org/10.1016/bs.afnr.2020.06.009Câmara, A. K. F. I., Paglarini, C. de S., Vidal, V. A. S., dos Santos, M., Pollonio, M. A. R. (2020). Meat products as prebiotic food carrier. Advances in Food and Nutrition Research, 94, 223–265. https://doi.org/10.1016/bs.afnr.2020.06.009Lipatov, N. N. (1990). Principles and methods of designing food product recipes for diets balancing. Izvestiya Vuzov. Food Technology, 6(199), 5–10. (In Russian)Lipatov, N. N. (1990). Principles and methods of designing food product recipes for diets balancing. Izvestiya Vuzov. Food Technology, 6(199), 5–10. (In Russian)Banaszak, M., Dobrzyńska, M., Kawka, A., Górna, I., Woźniak, D., Przysławski, J. et al. (2024). Role of Omega-3 fatty acids eicosapentaenoic (EPA) and docosahexaenoic (DHA) as modulatory and anti-inflammatory agents in noncommunicable diet-related diseases — reports from the last 10 years. Clinical Nutrition ESPEN, 63, 240–258. https://doi.org/10.1016/j.clnesp.2024.06.053Banaszak, M., Dobrzyńska, M., Kawka, A., Górna, I., Woźniak, D., Przysławski, J. et al. (2024). Role of Omega-3 fatty acids eicosapentaenoic (EPA) and docosahexaenoic (DHA) as modulatory and anti-inflammatory agents in noncommunicable diet-related diseases — reports from the last 10 years. Clinical Nutrition ESPEN, 63, 240–258. https://doi.org/10.1016/j.clnesp.2024.06.053FAO (2013). Dietary protein quality evaluation in human nutrition: Report of an FAO Expert Consultation. Rome, 2013.FAO (2013). Dietary protein quality evaluation in human nutrition: Report of an FAO Expert Consultation. Rome, 2013.Kochetkova, A.A., Vorobyeva, IS, Vorobyeva, V.M., Sharafetdinov, Kh. Kh., Plotnikova, O.A., Pilipenko, V.V. et al. (2018). Specialized food products with modified carbohydrate profile for dietary correction of diet of patients with type 2 diabetes. Problems of Nutrition, 87(6), 76–88. https://doi.org/10.24411/0042-8833-2018-10069 (In Russian)Kochetkova, A.A., Vorobyeva, IS, Vorobyeva, V.M., Sharafetdinov, Kh. Kh., Plotnikova, O.A., Pilipenko, V.V. et al. (2018). Specialized food products with modified carbohydrate profile for dietary correction of diet of patients with type 2 diabetes. Problems of Nutrition, 87(6), 76–88. https://doi.org/10.24411/0042-8833-2018-10069 (In Russian)Kodentsova, V. M., Vrzhesinskaya, O. A., Risnik, D. V., Nikityuk, D. B., Tutelyan, V. A. (2017). Micronutrient status of the population of the Russian Federation and the possibility of its correction. State of the problem. Problems of Nutrition, 86(4), 113–24. https://doi.org/10.24411/0042-8833-201700067 (In Russian)Kodentsova, V. M., Vrzhesinskaya, O. A., Risnik, D. V., Nikityuk, D. B., Tutelyan, V. A. (2017). Micronutrient status of the population of the Russian Federation and the possibility of its correction. State of the problem. Problems of Nutrition, 86(4), 113–24. https://doi.org/10.24411/0042-8833-201700067 (In Russian)Forester, S. M., Jennings-Dobbs, E. M., Sathar, S. A., Layman, D. K. (2023). Perspective: Developing a nutrient-based framework for protein quality. The Journal of Nutrition, 153(8), 2137–2146. https://doi.org/10.1016/j.tjnut.2023.06.004Forester, S. M., Jennings-Dobbs, E. M., Sathar, S. A., Layman, D. K. (2023). Perspective: Developing a nutrient-based framework for protein quality. The Journal of Nutrition, 153(8), 2137–2146. https://doi.org/10.1016/j.tjnut.2023.06.004Smetneva, N.S., Pogozheva, A.V., Vasil'ev, Yu. L., Dydykin, S.S., Dydykina, I.S., Kovalenko, A.A. (2020). The role of optimal nutrition in the prevention of cardiovascular diseases. Problems of Nutrition, 89(3), 114–1 24. https://doi.org/10.24411/0042-8833-2020-10035 (In English)Smetneva, N.S., Pogozheva, A.V., Vasil'ev, Yu. L., Dydykin, S.S., Dydykina, I.S., Kovalenko, A.A. (2020). The role of optimal nutrition in the prevention of cardiovascular diseases. Problems of Nutrition, 89(3), 114–1 24. https://doi.org/10.24411/0042-8833-2020-10035 (In English)Yardim-Akaydin, S., Özkan, Y., Özkan, E., Torun, M., Şimşek, B. (2003). The role of plasma thiol compounds and antioxidant vitamins in patients with cardiovascular diseases. Clinica Chimica Acta, 338(1–2), 99–105. https://doi.org/10.1016/j.cccn.2003.07.021Yardim-Akaydin, S., Özkan, Y., Özkan, E., Torun, M., Şimşek, B. (2003). The role of plasma thiol compounds and antioxidant vitamins in patients with cardiovascular diseases. Clinica Chimica Acta, 338(1–2), 99–105. https://doi.org/10.1016/j.cccn.2003.07.021Aslanova, M.A., Derevitskaya, O.K., Dydykin, A.S., Bero, A.L., Soldatova, N.E. (2023). Development of functional meat cutlets with improved nutritional value and antioxidant properties to correct the diet of patients with cardiovascular disease. Meat Technology, 64(2), 256–262. https://doi.org/10.18485/meattech.2023.64.2.47Aslanova, M.A., Derevitskaya, O.K., Dydykin, A.S., Bero, A.L., Soldatova, N.E. (2023). Development of functional meat cutlets with improved nutritional value and antioxidant properties to correct the diet of patients with cardiovascular disease. Meat Technology, 64(2), 256–262. https://doi.org/10.18485/meattech.2023.64.2.47Zhuang, Y., Dong, J., He, X., Wang, J., Li, C., Dong, L. et al. (2022). Impact of heating temperature and fatty acid type on the formation of lipid oxidation products during thermal processing. Frontiers in Nutrition, 9, Article 913297. https://doi.org/10.3389/fnut.2022.913297Zhuang, Y., Dong, J., He, X., Wang, J., Li, C., Dong, L. et al. (2022). Impact of heating temperature and fatty acid type on the formation of lipid oxidation products during thermal processing. Frontiers in Nutrition, 9, Article 913297. https://doi.org/10.3389/fnut.2022.913297Khan, I. A., Khan, A., Zou, Y., Zongshuai, Z., Xu, W., Wang, D. et al. (2022). Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk evaluation and mitigation strategies. Meat Science, 184, Article 108693. https://doi.org/10.1016/j.meatsci.2021.108693Khan, I. A., Khan, A., Zou, Y., Zongshuai, Z., Xu, W., Wang, D. et al. (2022). Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk evaluation and mitigation strategies. Meat Science, 184, Article 108693. https://doi.org/10.1016/j.meatsci.2021.108693Ryazanova, M. A., Markel, A. L. (2021). Expression of adrenergic receptor genes in the vascular wall of hypertensive ISIAH rats. Letters to the Vavilov Journal of Genetics and Breeding, 7(1), 12–16. https://doi.org/10.18699/LettersVJ2021-7-02 (In Russian)Ryazanova, M. A., Markel, A. L. (2021). Expression of adrenergic receptor genes in the vascular wall of hypertensive ISIAH rats. Letters to the Vavilov Journal of Genetics and Breeding, 7(1), 12–16. https://doi.org/10.18699/LettersVJ2021-7-02 (In Russian)Drüeke, T. B., Devuyst, O. (2019). Blood pressure measurement in mice: Tail-cuff or telemetry? Kidney International, 96(1), Article 36. https://doi.org/10.1016/j.kint.2019.01.018Drüeke, T. B., Devuyst, O. (2019). Blood pressure measurement in mice: Tail-cuff or telemetry? Kidney International, 96(1), Article 36. https://doi.org/10.1016/j.kint.2019.01.018Lisitsyn, A.B., Bogatyrev, A.N., Dydykin, A.S., Derevitskaya, O.K., Soldatova, N.E., Fedulova, L.V. (2017). Influence of meat semiprepared foods produced with an addition of water having a reduced deuterium content on the indicators of the laboratory animals with the model of alloxan diabetes. Problems of Nutrition, 86(1), 64–71. https://doi.org/10.24411/0042-8833-2017-00022 (In English)Lisitsyn, A.B., Bogatyrev, A.N., Dydykin, A.S., Derevitskaya, O.K., Soldatova, N.E., Fedulova, L.V. (2017). Influence of meat semiprepared foods produced with an addition of water having a reduced deuterium content on the indicators of the laboratory animals with the model of alloxan diabetes. Problems of Nutrition, 86(1), 64–71. https://doi.org/10.24411/0042-8833-2017-00022 (In English)Derbeneva, S.A., Pogozheva, A.V., Vorob'eva, V.M., Zaletova, T.S., Kotenkova, E.A., Kochetkova, A.A. et al. (2021). Using of specialized food products in diet therapy of patients with cardiovascular pathology. St. Petersburg: High — tech technologies, 2021. (In Russian)Derbeneva, S.A., Pogozheva, A.V., Vorob'eva, V.M., Zaletova, T.S., Kotenkova, E.A., Kochetkova, A.A. et al. (2021). Using of specialized food products in diet therapy of patients with cardiovascular pathology. St. Petersburg: High — tech technologies, 2021. (In Russian)Zaynudinov, Z.M., Isakov, V.A., Pilipenko, V.I., Nikityuk, D.B., Zokhrabyan, R.R., Dydykin, A.S. et al. (2017). Evaluation of clinical efficacy and tolerability of meat-containing canned food for enteral nutrition. Problems of Nutrition, 86(3), 59–67. https://doi.org/10.24411/0042-8833-2017-00046 (In English)Zaynudinov, Z.M., Isakov, V.A., Pilipenko, V.I., Nikityuk, D.B., Zokhrabyan, R.R., Dydykin, A.S. et al. (2017). Evaluation of clinical efficacy and tolerability of meat-containing canned food for enteral nutrition. Problems of Nutrition, 86(3), 59–67. https://doi.org/10.24411/0042-8833-2017-00046 (In English)

The authors declare that there are no conflicts of interest present.