Food and Bioproducts Processing最新文献

{"title":"Impact of pulsed electric fields and ultrasound on the frying characteristics of sweet potato chips","authors":"Caiyun Liu ,&nbsp;Haoyu Deng ,&nbsp;Minming Lv ,&nbsp;Huihui Du ,&nbsp;Baoguo Li ,&nbsp;Nabil Grimi ,&nbsp;Yijun Liu ,&nbsp;Wanxu Chen","doi":"10.1016/j.fbp.2024.11.009","DOIUrl":"10.1016/j.fbp.2024.11.009","url":null,"abstract":"<div><div>Sweet potato fries and chips are a popular snack worldwide. However, as the high oil and acrylamide contents in fried foods may contribute to increased risks of obesity, diabetes, hypertension and cancer, methods to reduce these harmful components have become a research focus. In this study, the impacts of pulsed electric fields (PEF) and ultrasound (US) on the frying kinetics and characteristics of sweet potato chips were investigated. The intensity of PEF treatment was set at <em>E</em> = 1.0 kV/cm with a total duration of t_PEF = 0.2 s; the energy applied in the PEF pre-treatment was 9.47 ± 0.5 kJ/kg. US treatment was performed at 53 kHz (10 s ON/1 s OFF), 180 W, and 25 °C for 30 min. Low-field nuclear magnetic resonance (LF–NMR) revealed that both PEF and US pre-treatment influence the binding force between water molecules in sweet potatoes. Reducing sugars in raw products treated with PEF, US, and PEF + US were significantly (p &lt; 0.05) reduced by 33.3 %, 20.0 %, and 53.3 %, respectively. The first-order kinetics model provided a good fit for water evaporation during frying. The PEF, US, and PEF + US treatments resulted in oil content reductions of 32.3 %, 37.0 %, and 40.3 %, respectively, compared with the untreated samples. Pre-treatments also improved the color and textural characteristics of fried sweet potato chips. Furthermore, the acrylamide content was reduced by 55.28 % (549 µg/kg) with PEF + US pre-treatment. These results reveal a potential method for producing high-quality fried products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 49-57"},"PeriodicalIF":3.5,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production and evaluation of ellagitannase activity using a pure geraniin substrate","authors":"José C. De León-Medina ,&nbsp;Leonardo Sepúlveda ,&nbsp;José J. Buenrostro-Figueroa ,&nbsp;Marco A. Mata-Gómez ,&nbsp;Adriana C. Flores-Gallegos ,&nbsp;Raul Rodríguez-Herrera ,&nbsp;Cristóbal N. Aguilar ,&nbsp;J.A. Ascacio-Valdes","doi":"10.1016/j.fbp.2024.11.008","DOIUrl":"10.1016/j.fbp.2024.11.008","url":null,"abstract":"<div><div>Ellagitannins biodegradation produces ellagic acid, a high bioactive compound. An enzyme called ellagitannase has been proponed as the responsible of biodegrading ellagitannins, but the mechanisms have not been completely cleared. The aim of this work was to produce and purify partially an enzymatic extract able to biodegrade ellagitannins and test the enzymatic activity against a pure ellagitannin substrate (geraniin). Enzymatic extract was produced by solid-state fermentation using rambutan ellagitannins as substrate and <em>Aspergillus niger</em> GH1 as microorganism. Enzymatic extract was partially purified by dialysis and ultrafiltration and β-glucosidase, α-L-arabinofuranosidase and ellagitannase activities were tested. Ellagitanase activity was also tested using pure geraniin as substrate. Values of enzymatic activity after partial purification were obtained for the three enzymes tested, but the only inducible enzyme produced by the presence of ellagitannins was ellagitannase. Finally, the enzymatic assay using pure geraniin as substrate proved that this pure compound was effectively biodegraded into two compounds: dimers of tergallagic-O-hexoside and ellagic acid.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 112-117"},"PeriodicalIF":3.5,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of a sustainable extraction and storage stability of antioxidant and anticholinergic pressurized natural deep eutectic solvent extracts from Citrus reticulata leaves","authors":"Gloria Domínguez-Rodríguez ,&nbsp;Victor M. Amador-Luna ,&nbsp;José A. Mendiola ,&nbsp;Fabián Parada-Alfonso ,&nbsp;Elena Ibáñez","doi":"10.1016/j.fbp.2024.11.006","DOIUrl":"10.1016/j.fbp.2024.11.006","url":null,"abstract":"<div><div>The recovery of phenolic compounds from <em>C. reticulata</em> leaves using pressurized liquid extraction (PLE) combined with Natural Deep Eutectic Solvents (NaDES) employing Choline chloride:Glycerol (1:2 molar ratio) as NaDES was investigated for the first time. A Box-Behnken experimental design was carried out to observe the influence of time, temperature and % water in NaDES on the extraction of compounds with antioxidant and anticholinergic (AC) capacities and only with antioxidant capacity (A). Besides, optimum extracts were compared with PLE extracts obtained under the same extraction conditions but using ethanol-/water (70:30, v/v). PLE-NaDES-AC extract obtained at 150°C during 25 min with 57.9 % water in NaDES displayed the highest <em>in vitro</em> antioxidant and anticholinergic capacities and the highest number of different phenolic compounds identified by HPLC-IT-MS compared with the rest of extracts. Lower extraction temperature (64°C) was necessary for obtaining extracts with only antioxidant capacity. Besides, a forced stability study showed a high protection effect of NaDES on the degradation of antioxidant phenolic compounds compared to ethanolic extracts. Results indicated that the use of PLE-NaDES is a sustainable alternative to ethanolic PLE extraction for the recovery of stable bioactive phenolic compounds.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 70-81"},"PeriodicalIF":3.5,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of ultraviolet irradiation on the shelf life and chemical composition of cold brew coffee","authors":"Maria Alejandra Orjuela ,&nbsp;Fabian Leonardo Moreno ,&nbsp;Nancy Córdoba ,&nbsp;Coralia Osorio ,&nbsp;Ruth Yolanda Ruiz-Pardo","doi":"10.1016/j.fbp.2024.11.007","DOIUrl":"10.1016/j.fbp.2024.11.007","url":null,"abstract":"<div><div>Cold brew coffee is a beverage prepared at low temperatures, usually consumed immediately after preparation or after a short storage period due to its short shelf life. Different technologies are required to increase the shelf life without affecting its sensory and functional properties. In this work, the effect of ultraviolet light (UV-C) treatment on the shelf life of cold brew coffee was studied. The physicochemical characteristics, polyphenolic content by Folin–Ciocalteu method, chlorogenic acids contents by RP-HPLC analysis, and selected volatile compounds by HS-SPME and GC–MS were studied for 28 days, at 4°C and 18°C storage temperatures. Applying UV-C to selected samples stored at 4°C extended the microbiological shelf life from up to 14 days compared to less than 7 days for samples without treatment. The samples treated with UV-C presented total polyphenol content around 1.6 times higher than the controls and chlorogenic acid content around 1.4 times higher than controls on day 14. No significant differences were observed in most of the volatile compositions among the different samples. Thus, UV-C technology is a promising non-thermal alternative to extend the shelf life of cold-brewed coffee.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 58-69"},"PeriodicalIF":3.5,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainable biological production and innovative purification of the 1,3-propanediol from glycerol fermentation broth via resin adsorption","authors":"Amer Aref Said Ismail ,&nbsp;Yuana Elly Agustin ,&nbsp;Teck Ann Yeow ,&nbsp;Fang Baishan ,&nbsp;Nur Syakina Jamali ,&nbsp;Swee Keong Yeap ,&nbsp;Hemavathi Silvamany ,&nbsp;Tan Peng Chee ,&nbsp;Tan Jian Ping","doi":"10.1016/j.fbp.2024.11.004","DOIUrl":"10.1016/j.fbp.2024.11.004","url":null,"abstract":"<div><div>The study focuses on enhancing the production and purification of 1,3-Propanediol (1,3-PDO), a versatile compound used across various industries. Conventionally, 1,3-propanediol (1,3-PDO) has been derived from petroleum-based feedstocks through chemical processes, which pose significant cost and environmental concerns. This has prompted the exploration of sustainable biological production methods using microorganisms to ferment glycerol, the main by-product of palm oil transesterification in biodiesel production. However, downstream purification remains complex and inefficient. To address this, our study introduces a novel and economically viable purification strategy for 1,3-PDO derived from a semi-industrial fermentation broth. The purification process involves pre-treatment steps: centrifugation, flocculation with chitosan, decolorization with activated charcoal, and broth concentration via rotary evaporation. These steps resulted in a transparent broth with a minimal 6 % loss of 1,3-PDO. Various resin types, including Sulfonated Styrene Divinylbenzene (S-SDVB) and Styrene Divinylbenzene (SDVB) ion exchange resins in different ionic forms in addition to silica gel resin, were evaluated for their effectiveness in separating 1,3-PDO in terms of recovery and purity. A key aspect of our study is the detailed investigation of the equilibrium adsorption characteristics of SDVB and S-SDVB resins, each with different ion forms. This analysis provides insights into how resin modifications affect the separation process, aiming for higher yields and purities of 1,3-PDO. The findings revealed that the Langmuir adsorption isotherm fits experimental data. Column chromatography experiments showed SDVB resins' deficiencies in separating 1,3-PDO from other components, while silica gel resin achieved a recovery rate exceeding 96 % purity and approximately 80 % overall recovery. Notably, the Ca²⁺ form of S-SDVB resin achieved high recovery (95–100 %) and purity (91–93 %) in both synthetic and real fermentation broths, addressing biodiesel challenges and proposing a solution for large-scale microbial 1,3-PDO production.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 100-111"},"PeriodicalIF":3.5,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702172","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Particle impact in high-pressure homogenizer valves – A step towards understanding wear and cell breakup in food and beverage processing","authors":"Eva Ransmark ,&nbsp;Andreas Håkansson","doi":"10.1016/j.fbp.2024.11.001","DOIUrl":"10.1016/j.fbp.2024.11.001","url":null,"abstract":"<div><div>In many liquid food processing applications using high-pressure homogenizers (HPHs), particles impact with the solid surfaces of the homogenization device. This may lead to costly wear. For some applications, impact is also postulated to control the desired cell disruption. This contribution uses computational fluid dynamics to study impact of particles on solid surfaces in HPHs, as a step towards design optimization. Effects of particle diameter, density, homogenizing pressure, and impact distance are studied. Results show impacts both on the forcer and on the impingement ring. Few particles hit the forcer, at low velocities and with low angles (‘bracing impacts’). More particles hit the impact ring. These impacts are with higher velocities and typically occur head-on. The effect of both homogenizing pressure and impact ring distance scales according to a previously suggested stagnation pressure model. Results are discussed in the light of wear and cell disruption observations.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 1-15"},"PeriodicalIF":3.5,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lactobacillus plantarum LP1 fermentation effects on Aegle marmelos mucilage: Physicochemical, structural, and bioactive properties","authors":"Madhu Sharma ,&nbsp;Pardeep Kumar Sadh ,&nbsp;Sanju Bala Dhull ,&nbsp;Nemat Ali ,&nbsp;Mushtaq Ahmad Ansari ,&nbsp;Aarti Bains","doi":"10.1016/j.fbp.2024.11.003","DOIUrl":"10.1016/j.fbp.2024.11.003","url":null,"abstract":"<div><div>Fermentation is a promising technique for altering the structure of fruit mucilage, leading to enhanced health benefits. In this study, we explored the impact of fermenting <em>Aegle marmelos</em> mucilage using <em>Lactobacillus plantarum</em> LP1 on its physicochemical, structural, and bioactive properties. The findings revealed a decrease in total sugar (39.45±0.23 % to 34.67±0.45^%) and glucuronic acid content (20.80±0.31 % to 14.34±0.37 %) post-fermentation, while protein content increased (1.80±0.32 % to 2.14±0.24 %). In addition, fermented mucilage exhibited a decrease in particle size (178.4±5.06–146.3±4.18 nm), more negative zeta potential (−16.4±1.13 mV to −25.31±1.15 mV), and higher solubility (89.36±1.69–92.13±1.42^%) compared to non-fermented mucilage. Structural characterization revealed alterations in surface morphology, but minimal changes in the fundamental mucilage structure were observed. Additionally, fermented mucilage showed an increased ability to scavenge free radicals and stimulate macrophages to secrete NO and IL-6 in RAW 264.7 cells compared to non-fermented mucilage. Overall, the findings suggest that fermentation with <em>Lactobacillus plantarum</em> LP1 can improve the functional properties and bioactivities of bael fruit mucilage, thereby enhancing its potential applications in various industries.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 82-91"},"PeriodicalIF":3.5,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extraction of betalaine from red pitaya peel using deep eutectic solvent and its research in films","authors":"Yanhong Liu ,&nbsp;Xiwang Mu ,&nbsp;Hui Wang ,&nbsp;Mingyue Wang ,&nbsp;Lingling Zhang ,&nbsp;Guangrao Chen ,&nbsp;Shuo Wang","doi":"10.1016/j.fbp.2024.11.005","DOIUrl":"10.1016/j.fbp.2024.11.005","url":null,"abstract":"<div><div>Perishable food poses significant food safety hazards and threatens public health. Consequently, pH indicator films have garnered considerable interest due to their potential for early detection of food spoilage. This research used red-fleshed pitaya peel powder as raw material, and betalaines were extracted using DES composed of choline chloride and citric acid as hydrogen bond donors and acceptors, respectively. The extraction conditions were optimized by response surface experiment, and the content of betalaine (BT) extracted in the verification experiment was 4.39 mg/g. The film was prepared using the solvent casting technique. The above DES/BT solution (DES/BT) was added into sodium alginate (SA) and sodium carboxymethyl cellulose (CMC) pH indicator films, and the effects of DES/BT on the physicochemical, optical and surface properties of the films were studied. The results showed that the film with 0.7 mL (1.4 %, v/v) DES/BT had the best tensile strength(23.14 MPa), water solubility(16.02 %), and water vapor permeability (7.64×10⁻⁵g*m*m⁻²*Pa*h⁻¹). The addition of DES and DES/BT made the film surface texture uniform and wrinkle-free and the UV transmittance decreased from 73.27 % to 61.83 %. Experiments on the film in different pH solutions showed that the film had a colorimetric response. Overall, the incorporation of DES/BT into the films presents significant potential for monitoring food freshness.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 16-24"},"PeriodicalIF":3.5,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synthesis, characterization, and evaluation of antibacterial properties of silver/ carboxymethyl cellulose/ bacterial cellulose/ Clitoria ternatea extract aerogel composites","authors":"Putri Styaningrum ,&nbsp;Anastasia Wheni Indrianingsih ,&nbsp;Ria Suryani ,&nbsp;Suratno ,&nbsp;Nur Alim Bahmid ,&nbsp;Moh. Farid Rahman ,&nbsp;Eka Noviana","doi":"10.1016/j.fbp.2024.10.023","DOIUrl":"10.1016/j.fbp.2024.10.023","url":null,"abstract":"<div><div>Food packaging for meat, processed food, and fresh food is often equipped with adsorbent pads to regulate moisture. However, most adsorbents are derived from synthetic polymer materials. There has been increasing demand for functional packaging materials that are not only durable, cost-effective, and well-designed, but also capable of extending the product shelf-life. Butterfly pea (<em>Clitoria ternatea</em> L.) flowers and silver nanoparticles have been reported to exhibit antibacterial activity in several studies. This study aimed to synthesize novel aerogel composites made of carboxymethyl cellulose (CMC), bacterial cellulose (BC), and <em>C. ternatea</em> flower extracts as adsorbent material in food packaging. BC was used as a reinforcing agent. The composites were synthesized by reacting silver solution and carboxymethyl cellulose, and then adding bacterial cellulose and <em>C. ternatea</em> extracts. Three different ratios of <em>C. ternatea</em> extract i.e. 0.5 %, 1 % and 2 % were used in this study (AT1, AT2, AT3). These aerogel composites were tested against four pathogenic bacteria i.e. <em>Staphylococcus aureus</em>, <em>Eschericia coli</em>, <em>Pseudomonas aeruginosa</em>, and <em>Salmonella</em> Typhimurium using disk diffusion and microdilution methods. The aerogel composites were characterized using X-ray diffraction (XRD), scanning electron microscope (SEM), X-ray fluorescence (XRF), Fourier-transform infrared (FTIR) spectroscopy, and color analysis. The results showed that AT3 had good antibacterial activity against <em>P. aeruginosa</em>, <em>S.</em> Typhimurium, and <em>S. aureus</em> with inhibition zones of 10.14 mm, 11.63 mm, and 7.69 mm, respectively, while composite AT2 had good inhibition against <em>E. coli</em> with the value of 9.82 mm. Equipped with good antibacterial activity, these aerogel composites have excellent potential to be used as adsorbent pads in food packaging to prolong the food shelf-life.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 527-537"},"PeriodicalIF":3.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560690","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Performance analysis of the activated sludge model number 1 in a two reactor cascade","authors":"S.D. Watt ,&nbsp;M.I. Nelson ,&nbsp;H.S. Sidhu ,&nbsp;F.I. Hai","doi":"10.1016/j.fbp.2024.10.019","DOIUrl":"10.1016/j.fbp.2024.10.019","url":null,"abstract":"<div><div>We provide theoretical insights into the activated sludge process by utilising the activated sludge model number 1 in a two reactor cascade with an ideal settling unit. The process configuration contains a settling unit and a recycle unit. We investigate how the removal of organic carbon and total nitrogen depend upon the hydraulic retention time as well as the process configuration, namely the impact of aeration, the presence of a settling unit, and recirculation of mixed liquor from the second reactor to the first reactor. As the hydraulic retention time increases from zero there are two critical values. Organic carbon can only be removed for values of the retention time higher than the first critical value. Removal of organic nitrogen occurs in conjunction with the removal of organic carbon.</div><div>Heterotropic and autotrophic biomass are only viable for values of hydraulic retention larger than the first and second critical values, respectively. Inorganic nitrogen can only be significantly removed when autotrophic biomass are present. However, the removal of inorganic nitrogen is significantly influenced by the process configuration.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 602-610"},"PeriodicalIF":3.5,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142587173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}