Food and Humanity最新文献

{"title":"Hen eggs as a functional food for human health: A review","authors":"Anguchamy Veeruraj ,&nbsp;Muthuvel Arumugam","doi":"10.1016/j.foohum.2025.100973","DOIUrl":"10.1016/j.foohum.2025.100973","url":null,"abstract":"<div><h3>Background</h3><div>Hen eggs are nutrient-rich, affordable, and versatile, offering proteins, lipids, vitamins, and minerals that support health and growth. Increasing research explores egg-derived peptides and protein hydrolysates as therapeutic or preventive agents. This review highlights their bioactive compounds and potential roles in chronic disease prevention and health promotion.</div></div><div><h3>Scope and approach</h3><div>This review focuses on the nutritional and functional significance of hen eggs, emphasizing their role as a source of bioactive proteins, peptides, and other health-promoting compounds. The scope includes an overview of egg composition, the generation of bioactive peptides through gastrointestinal digestion and enzymatic hydrolysis, and their diverse biological activities. It covers egg composition, peptide generation through digestion and hydrolysis, and their diverse biological activities. Recent research on egg-derived bioactives is analyzed, focusing on antioxidant, antimicrobial, antihypertensive, antidiabetic, anticancer, and immunomodulatory effects. This review highlights the potential applications of hen egg proteins, including egg-derived peptides and protein hydrolysates, in enhancing immunity, reducing blood pressure and inflammation, and lowering the risk of chronic diseases such as osteoporosis and cardiovascular disorders, aiming to provide insights for the future development of functional foods and nutraceuticals.</div></div><div><h3>Key findings and conclusions</h3><div>Hen eggs are nutrient-rich, providing high-quality proteins, lipids, vitamins, minerals, and over 20 egg-white proteins that release bioactive peptides during digestion and processing. These peptides exhibit antimicrobial, antioxidant, antihypertensive, antidiabetic, anticancer, anti-obesity, immunomodulatory, and hypocholesterolemic effects. Antioxidant activity can be enhanced by poultry feed supplementation, while digestion of cooked eggs boosts peptide release. Evidence supports their role in blood pressure regulation and managing metabolic syndrome and mental health disorders. Hen eggs are thus a valuable source of multifunctional bioactive peptides with significant potential for functional food and nutraceutical development. Future studies should focus on clinical validation, bioavailability, and scalable production to maximize their therapeutic applications.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100973"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145927055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kinetic degradation of jaboticaba juice treated with propolis extract as a preservative agent","authors":"Chi Kin Yong ,&nbsp;Lee Suan Chua ,&nbsp;Chee Kiong Siew ,&nbsp;John Soo","doi":"10.1016/j.foohum.2026.101061","DOIUrl":"10.1016/j.foohum.2026.101061","url":null,"abstract":"<div><div>The raw propolis of <em>Heterotrigona itama</em> was extracted with 75 % ethanol and then subjected to mild alkaline hydrolysis to obtain a water-soluble propolis extract as a preservative agent for anthocyanin-rich jaboticaba juice. Although jaboticaba juice is nutritious, it is highly perishable due to its high sugar content and sensitive anthocyanins. The study found that the propolis extract was less effective in preserving phenolic compounds but demonstrated a comparable performance to the chemical preservative in protecting anthocyanins, which are the most unstable phytochemicals in the juice. The reducing power of jaboticaba juice was strongly correlated with flavonoids and anthocyanins, especially at room temperature. Kinetic degradation analysis indicated that phenolics, anthocyanins, and reducing power followed a first-order kinetic model, while flavonoids followed a second-order model. The kinetic behaviour revealed that the degradation mechanisms varied among the different phytochemicals. The complex interactions of the phytochemicals contributed to the antioxidant potential, expressed as reducing power, in a preservative-dependent manner. Based on the kinetic data of high correlation and low standard error values, total anthocyanin content could be a reliable parameter for monitoring juice degradation. The propolis extract was as effective as the chemical preservative in slowing down the degradation of jaboticaba juice during storage.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101061"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Processing impact on microbiological safety in traditional Porungo cheese","authors":"Maria Luiza Cardoso ,&nbsp;Mayara Andrade Martins de Souza ,&nbsp;Iuri Emanuel de Paula Ferreira ,&nbsp;Natan de Jesus Pimentel-Filho","doi":"10.1016/j.foohum.2025.100974","DOIUrl":"10.1016/j.foohum.2025.100974","url":null,"abstract":"<div><div>Porungo is an artisanal pasta filata cheese produced in the southwest region of São Paulo, Brazil. Although the milk is not thermally treated, the curd undergoes stretching in hot water. This study evaluated the quality of raw milk and the effect of processing on the cheese microbiota. Milk samples from seven cows were analyzed for somatic cell count (SCC), standard plate count (SPC), total coliforms, <em>Escherichia coli</em>, Enterobacteriaceae, molds and yeasts, <em>Staphylococcus aureus</em>, and <em>Streptococcus</em> spp., as well as chemical composition. Over the course of a year, samples of milk, fermented whey, curd, cheese after stretching, and cheese after salting were analyzed. High SCC, SPC, and <em>S. aureus</em> counts indicated subclinical mastitis. The counts of aerobic mesophiles and <em>S. aureus</em> varied throughout the processing stages but did not differ among seasons. Stretching significantly reduced <em>Listeria innocua</em>, but this was not observed for the other microbial groups evaluated. It was concluded that stretching at 65 °C for 2 min is insufficient for microbial safety, emphasizing the need for good milking and manufacturing practices.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100974"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145841175","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consumer willingness to pay for salted chicken eggs: Demographic influence in West Java","authors":"Faizal Syahmurman ,&nbsp;Roni Kastaman ,&nbsp;Yosini Deliana ,&nbsp;Efri Mardawati ,&nbsp;Devi Maulida Rahmah ,&nbsp;Siti Nurhasanah ,&nbsp;Boy Macklin Pareira Prawiranegara","doi":"10.1016/j.foohum.2026.101010","DOIUrl":"10.1016/j.foohum.2026.101010","url":null,"abstract":"<div><div>Consumer responses to food innovations reflect evolving relationships between food, technology, and society an important focus within the field of food and humanity. This study examines consumer acceptance and willingness to pay (WTP) for salted chicken eggs processed using reverse osmosis (RO), a modern technique intended to improve product consistency, safety, and shelf-life. A cross sectional survey of 120 consumers in the urban area of West Java was conducted using the Contingent Valuation Method (CVM) with an open-ended elicitation format. Descriptive statistics and ridge regression analysis were applied to evaluate WTP levels and the influence of demographic factors. Results show strong consumer acceptance, with 93.3% of respondents expressing positive WTP and an average WTP of IDR 8266.67 (USD$ 0.51). The modal WTP of IDR 8500 (USD$ 0.53) positioning the product within the premium salted egg category relative to current market prices. Income, age, gender, and occupation were found to significantly predicted WTP, indicating clear segmentation patterns in acceptance of technologically enhanced traditional foods.These findings highlight the market potential of integrating membrane based processing technologies into traditional foods. These findings highlight the market potential of integrating membrane based processing technologies into local food industries for value added innovation. The study contributes to the growing understanding of how technological advancements can transform consumer perceptions and reshape cultural food practices within contemporary food systems.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101010"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145977933","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biofortified and functional rice: A critical review of nutritional enhancement and health benefits","authors":"Syaidahtull Naseha Ibrahim ,&nbsp;MacDalyna Esther Ronie ,&nbsp;Ahmad Hazim Abdul Aziz ,&nbsp;Wolyna Pindi ,&nbsp;Jumardi Roslan ,&nbsp;Noor Atiqah Aizan Abdul Kadir ,&nbsp;Mohd Sani Sarjadi ,&nbsp;Mohamad Khairi Zainol ,&nbsp;Asep Awaludin Prihanto ,&nbsp;Nicky Rahmana Putra ,&nbsp;Mohd Sabrie Salim ,&nbsp;Hasmadi Mamat","doi":"10.1016/j.foohum.2026.101040","DOIUrl":"10.1016/j.foohum.2026.101040","url":null,"abstract":"<div><div>Rice, the staple food for more than half of the world’s population, is predominantly consumed in polished form, which lacks essential micronutrients and contributes to hidden hunger. This review examines biofortification and functional rice development as sustainable methods to improve the nutritional and health-enhancing attributes of rice. Evidence from conventional breeding, genetic engineering, agricultural practices, and microbiological interventions is consolidated, focusing on the biofortification of iron, zinc, and vitamin A. Functional rice enriched with anthocyanins, resistant starch, proteins, and prebiotic or probiotic traits is also discussed, alongside nutrient bioavailability and the influence of processing methods such as fermentation, germination, and parboiling. Findings indicate that biofortified rice can helps mitigate micronutrient deficiencies, while functional rice provides additional advantages for the management of diabetes, cardiovascular disease, and gastrointestinal health. Nonetheless, challenges persist, particularly in nutrient absorption, regulatory approval, and consumer acceptance. Current evidence is restricted by insufficient biomarkers, contradictory findings in zinc studies, and an absence of long-term intervention trials, underscoring the need for further research and socio-economic integration.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101040"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146022918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The laxative effect of mangaba (Hancornia speciosa) nectar on women with functional constipation: Randomized clinical trial","authors":"Paulo Sérgio Loubet Filho ,&nbsp;Bruna Paola Murino Rafacho ,&nbsp;Vitória Helena de Oliveira Teixeira Reis ,&nbsp;Tainá da Silva Fleming de Almeida ,&nbsp;Denise Caroline Luiz Soares Basilio ,&nbsp;Eduardo Benedetti Parisotto ,&nbsp;Adilson Sartoratto ,&nbsp;Wander Fernando de Oliveira Filiú ,&nbsp;Elisvânia Freitas dos Santos ,&nbsp;Cinthia Baú Betim Cazarin","doi":"10.1016/j.foohum.2026.101026","DOIUrl":"10.1016/j.foohum.2026.101026","url":null,"abstract":"<div><div>Functional constipation (FC) is a common gastrointestinal disorder, often treated with laxatives. Functional foods, such as mangaba nectar (MN), may offer an alternative product for managing FC due to their nutritional composition, avoiding the side effects of laxatives. MN was prepared from frozen mangaba pulp, water, and sucrose, and underwent pasteurization before analysis and delivery. A randomized, controlled, crossover trial evaluated the effect of MN intake on FC in 15 adult women over 14 days. The study evaluated changes in nutrient intake and body composition, intestinal health (measured by Rome IV criteria and short-chain fatty acids), serum oxidative stress parameters, and electrolyte levels. Water and dietary fiber are the major nutrients of MN. A 100-mL serving provides 29 % of the recommended daily fiber intake, which qualifies it as a high-fiber beverage. No significant changes were found in body measurements or serum parameters (p &gt; 0.05). The MN improved four out of six Rome IV criteria, alleviating functional constipation.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 101026"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146022923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Qualitative metabolomic profiling and characterization of Digera muricata L. powder using high resolution mass spectrometry for functional food potential","authors":"Debdip Hazra,&nbsp;Amrita Poonia","doi":"10.1016/j.foohum.2025.100962","DOIUrl":"10.1016/j.foohum.2025.100962","url":null,"abstract":"<div><div><em>Digera muricata</em>, a lesser-known medicinal herb, traditionally used as various indigenous remedies. This study aimed to evaluate its bio-functional properties as a source of bioactive compounds of different plant parts namely, leaves, flowers and roots. Additionally, different drying techniques (shade drying, tray drying, freeze drying) along with different extraction solution (Distilled water, 70 % ethanol) have been used to get a comparative outcome. Further, phytochemical analysis confirmed notable levels of total phenolic content (TPC) and total flavonoid content (TFC) which was remarkably higher in 70 % ethanol extract of leaves, 46.96<strong>±</strong> 6.95 mg gallic acid equivalent per gram and 14.47 ± 0.99 mg quercetin equivalent per gram, respectively. This was also verified through free radical scavenging assays such as −2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay with 93.57 ± 1.55 % and 99.10 ± 0.95 % inhibition, respectively. Fourier-transform Infrared Spectroscopy (FT-IR) confirmed presence of polyphenols, flavonoids and amides. A qualitative study of potent bioactive compounds has been done through High-Resolution Accurate Mass Spectrometer which confirmed presence of bioactive compounds viz. caffeic acid, 4-coumaric acid, iso-quercitrin, <span>l</span>-isoleucine, tryptophan, palmitoleic acid, oxymatrine, esculin etc., The surface texture was studied under Field Emission Scanning Electron Microscopy with maximum magnification of 5000X, facilitated with Energy Dispersive X-Ray Analyzer to understand elemental composition, which showed notable amount of O and K in sample. These phytochemical and molecular insights encourage its future valorization and applications in the field of functional foods, pharmacological and nutraceuticals.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100962"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145792064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional enhancement of foxtail millet pasta with Padina boergesenii seaweed: Physicochemical analysis, sensory evaluation, and storage stability","authors":"Merlin Mary Philip,&nbsp;S.R. Radhika Rajasree","doi":"10.1016/j.foohum.2025.100976","DOIUrl":"10.1016/j.foohum.2025.100976","url":null,"abstract":"<div><div>The application of <em>Padina boergesenii</em> in functional food and pasta remains unexplored, leaving its impact on quality and functional potential unknown. This study investigated the incorporation of 0 % (P0), 1 % (P1), 3 % (P3), 5 % (P5), and 7 % (P7) <em>P. boergesenii</em> into foxtail millet pasta and its effects on nutritional, textural, and sensory properties. Formulations underwent physicochemical and sensory evaluation, while shelf life was assessed using peroxide value (PV), free fatty acids (%FFA), total plate count (TPC), pH, and water activity (a_w). Principal Component Analysis validated the robustness of findings. <em>P. boergesenii</em> enrichment significantly enhanced the nutritional and functional quality of pasta. P7 recorded the highest lipid (1.45 %), mineral (1.84 %), phenolic (0.448 mg GAE/g), flavonoid, and fatty acid (linoleic acid: 48.97 %, oleic acid: 15.46 %) contents, along with superior antioxidant activity (80.65 % DPPH RSA), though amino acid content decreased. FTIR confirmed characteristic component peaks; the ratios R_1047/1022 and R_1022/995 indicated increased crystallinity and decreased double-helix order. Cooking time rose from 3 min 30 s (P1) to 5 min 30 s (P7), while cooking loss slightly exceeded 8 % for all except P1. Hardness and gumminess decreased, springiness increased (p &lt; 0.05), and color shifted to brownish-green with lower L* and b* but higher a* values. Sensory acceptability ranked P0 &gt; P1 &gt; P7 &gt; P3 &gt; P5, with P7 preferred for its texture. During 60 days of storage, PV (1.31–2.02 meq O₂/kg), %FFA (0.08–0.15 %), TPC (4.11–4.94 log₁₀ cfu/g), a_w (0.38–0.67), and pH (6.98–6.92) remained within acceptable limits. Overall, <em>P. boergesenii</em> improved the functional and nutritional properties of foxtail millet pasta, with 7 % incorporation yielding the best formulation. Future studies may examine in vivo effect of antioxidant potential recorded and confirm the possibility of antidiabetic potential and iodine bioavailability, and strategies to enhance protein and cooking quality.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100976"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145841173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Altering scenarios of organic farming pre and post COVID-19 in India: A comprehensive review","authors":"Swarna Pragathi Muthana ,&nbsp;Anitha Manne ,&nbsp;Masha Nur Salsabiela Menhat","doi":"10.1016/j.foohum.2025.100979","DOIUrl":"10.1016/j.foohum.2025.100979","url":null,"abstract":"<div><div>In the wake of the COVID-19 pandemic, awareness among Indian consumers regarding health, nutrition and immunity-boosting foods has significantly increased, leading to greater demand for organic products. Organic farming, deeply rooted in India's agricultural heritage has long contributed to sustainable development. India currently hosts the largest number of certified organic farmers globally, accounting for 44 % of the world’s total. The country cultivates a wide range of organic crops, including cereals, pulses, and oilseeds. Government of India provides financial and technical assistance to this sector, fostering agricultural diversification in areas such as horticulture, floriculture, medicinal and aromatic plants, apiculture and sericulture. Concurrently, efforts are being made to enhance infrastructure and food processing to strengthen the agricultural value chain. However, to meet international standards, further advancement in technology and infrastructure is essential. This review explores the current status and progression of organic farming in India, analyzing state-wise farm area distribution, category-wise crop production and export performance. It also evaluates the sector’s performance and resilience before and after the pandemic, covering data from 2017–18 to 2021–22. The review aims to guide policymakers, researchers, and stakeholders by providing a comprehensive understanding of the potential of organic farming to advance sustainable agriculture in post-pandemic India.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100979"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145841083","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cultural insights and policy challenges: A thematic analysis of food-saving campaigns in East Asia","authors":"Yufei Wang ,&nbsp;Mangirdas Morkūnas ,&nbsp;Jinzhao Wei","doi":"10.1016/j.foohum.2025.100978","DOIUrl":"10.1016/j.foohum.2025.100978","url":null,"abstract":"<div><div>The pervasive issue of food wastage poses one of the most significant economic, environmental, and social challenges, especially within the many and rapidly developing economies of East Asia. This paper uses a comprehensive thematic analysis on the intricate relationship between consumer behavior, food waste, and sustainability across East Asian economies. By using advanced keyword-based searches in the Web of Science database, we have systemically grasped and analyzed multifaceted themes constituting consumer awareness, cultural nuances, and shopping habits, but most importantly, the efficacy of policy interventions against such a backdrop. Our work is therefore, besides synthesis, novel in its integration of behavioral economics with cultural anthropology to resolve this complex mix of drivers of food waste. This research also concentrates on campaigns against food waste in a number of East Asian countries: China, Japan, South Korea, and Mongolia. These insights will open up new opportunities for new economic strategies and culturally tailored policy recommendations that will foster sustainable consumption patterns, significantly reducing food waste in East Asia.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"6 ","pages":"Article 100978"},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145841177","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}