Food Research最新文献

{"title":"Nutritional composition and sensory evaluation of tempeh from different\u0000combinations of beans","authors":"Z.J. Tan, M.F. Abu Bakar, S.Y. Lim, H. Sutimin","doi":"10.26656/fr.2017.8(2).088","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).088","url":null,"abstract":"Tempeh is recognised as an excellent source of plant protein and a promising meat\u0000substitute in the diet. Recently, the development of tempeh by blending different legumes\u0000has gained more attention, but references are limited. This study aimed to develop tempeh\u0000combinations of soybean with chickpeas and red kidney beans. The physical\u0000characteristics of the tempeh samples were recorded, and their nutritional compositions\u0000were determined in accordance with the standard AOAC methods. A sensory evaluation\u0000was also conducted by using the hedonic 9-scale test to study the overall acceptance of the\u0000tempeh. Our results indicated that the soybean and chickpea tempeh combination\u0000contained 31.08±0.41% protein, 9.88±1.42% fat, 16.57±1.90% carbohydrates,\u000013.49±0.03% crude fibre, 4.40±0.02% dietary fibre, 39.91±0.23% moisture, and\u00002.57±0.21% ash content per 100 g. Meanwhile, the soybean and red kidney bean tempeh\u0000combination had 30.39±0.12% protein, 9.43±1.02% fat, 13.31±0.78% carbohydrates,\u000011.88±0.03% crude fibre, 2.50±0.02% dietary fibre, 44.17±0.03% moisture, and\u00002.70±0.26% ash content per 100 g. Both mixed bean tempeh samples demonstrated high\u0000nutritional value. However, the sensory evaluation showed that the soybean and red\u0000kidney bean tempeh combination was preferred by most panellists due to its appearance,\u0000texture, taste, and aroma, with the highest overall acceptance score (7.54±0.85). In\u0000conclusion, our study highlights the potential of blending soybean with chickpeas and red\u0000kidney beans to develop tempeh with a high nutritional value. These findings could have\u0000significant implications for developing plant-based meat substitutes with desirable\u0000nutritional and sensory properties.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"9 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140227458","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":"Greener approaches to improve phenolic acid composition and antioxidant\u0000activity of different cultivation methods of Zingiber officinale Roscoe extracts","authors":"N. A., Nor Azlan S.N., Mohd Lazim M.I., A. Hussin, A. Mansor, A.H. Ibrahim","doi":"10.26656/fr.2017.6(s3).1","DOIUrl":"https://doi.org/10.26656/fr.2017.6(s3).1","url":null,"abstract":"Zingiber officinale Roscoe, known as ginger (Bentong variety), is an essential spice\u0000ingredient used in food and condiments due to its refreshing aroma and intense flavour.\u0000The bioactive constituents found in ginger influence the numerous pharmacological\u0000effects, including antioxidant, analgesic, anticancer, antipyretic and anti-inflammatory.\u0000This work proposed a greener approach than the conventional plant matrices extraction to\u0000promote safe, non-toxic, and environment-friendly products. In this study, three different\u0000extraction methods: a) water (WE), b) hydrothermal-assisted (HAE) and c) enzymaticassisted (EAE), have been applied to measure the potential of both ginger extracts from\u0000different cultivation methods using fertigation technology and conventionally slopegrown. To ascertain the biological content of the extracts, the phenolic acid composition\u0000was quantified using ultra-performance liquid chromatography (UPLC). The total\u0000phenolic content (TPC) was determined using the Folin-Ciocalteu method, while the\u0000antioxidant activities were analysed using ferric reducing antioxidant power (FRAP) and\u00002,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay. The results obtained\u0000showed that ferulic acid was significantly highest in EAE extracts of both ginger\u0000(fertigation and slope-grown cultivation) at 1.165±0.118 and 0.610±0.062 mg/g.\u0000Moreover, EAE of both ginger extracts also found to be significantly highest in TPC\u0000(267.481±0.404 mg GAE/g and 247.837±1.675 mg GAE/g), and FRAP value\u0000(741.867±2.139 mg AAE/g and 461.733±0.231 mg AAE/g), respectively. However, the\u0000highest free radical scavenging activity of fertigated ginger extract through HAE was\u0000134.735±0.021 mg AAE/g. Meanwhile, EAE of the sloped-grown ginger extract was\u0000highest at 141.293±0.707 mg AAE/g. This study demonstrates that EAE can be an\u0000effective approach in enhancing the TPC and antioxidant activity of ginger extracts.\u0000Ginger may therefore be suggested as a more greener and natural antioxidant to lessen\u0000oxidation in food products.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"353 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140227740","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":"Influence of biophysical attributes and locations on the consumer acceptability\u0000of backslopped fermented gari","authors":"W. Awoyale, H. Oyedele, A. Adenitan, B. Maziya-Dixon","doi":"10.26656/fr.2017.8(2).233","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).233","url":null,"abstract":"The backslopped fermentation method was used to produce gari to reduce the variability\u0000in the sensory attributes and their composition. The relationship between the quality\u0000attributes of backslopped fermented gari (BFG) and the sensory and instrumental texture\u0000profile of the cooked dough (eba) has been reported. There is presently no information on\u0000the drivers of the consumer acceptability of the BFG based on locations. Hence, this study\u0000aimed to evaluate the influence of biophysical attributes and locations on the consumer\u0000acceptability of BFG. The BFG was produced using an established method with the\u0000traditional spontaneous fermentation used as a control in each location. The consumer\u0000acceptability of the gari samples was carried out using a well-structured questionnaire in\u0000each location, and the biophysical attributes were analyzed in the laboratory using\u0000standard methods. The principal component analysis results showed that the consumers\u0000prefer the BFG in the Tse-Hom community because of their starch and sugar contents,\u0000bulk density, and peak time. The consumer acceptability of the 24 hrs and 48 hrs BFG in\u0000the Amatta community and the 24 hrs BFG in the Ubomiri community was associated\u0000with the trough and final viscosities and sugar content of the product. Also, the gari\u0000consumers in the Obaagun community accepted the 48 hrs BFG due to the water\u0000absorption capacity, pasting temperature, and the peak time of the product. Therefore, the\u0000consumer acceptability of the BFG is attributed to its biophysical traits but differs between\u0000locations.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"29 22","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140225979","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":"Production and quality evaluation of dates-pumpkin jam for pre-school children","authors":"H.M.M. Makki, N.K. Alqahtani, H. Abdel-Monem, D.O.M. Ali, W.A. Al-Senaien","doi":"10.26656/fr.2017.8(2).533","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).533","url":null,"abstract":"The main goal of this study was to develop a well-balanced jam with high quality and\u0000nutritional value from dates fruits and pumpkin for pre-schoolchildren to improve their\u0000health and nutritional status. The developed product was subjected to physicochemical,\u0000chemical, color, nutritional, sensory and statistical evaluations. From the main results\u0000obtained in this study, the newly developed jam product was found to have high quality\u0000and appreciable amounts of minerals (650.56 K, 126.06 Ca, 4.21 Fe and 1.24 Zn mg/100\u0000g), beta-carotene (175.4 μg/100 g) and energy contents (307.26 kcal/100 g) to meet\u0000partially the daily-recommended nutrients for young children. In addition to that, the\u0000product was found within the recommended levels of total soluble solids (70.19%), pH\u0000(3.33), acidity (0.79%) and viscosity (1806 Cp) of jam specifications and was highly\u0000preferred by the panelists. Therefore, it can be concluded that the newly developed jam\u0000product could be used as a healthy food for young children to reduce their energy,\u0000minerals and vitamin deficiencies in young children, especially in the Kingdom and other\u0000Gulf countries","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140224032","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":"Wholesome nutrition: halal and sustainable","authors":"S.A.S.Z. Abidin, M.N.M. Nawi, S.S.R. Shariff, A.K. Rahmat, S.A. Jalil, M.N. Taib, N.N.A. Nizar","doi":"10.26656/fr.2017.8(2).1028","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).1028","url":null,"abstract":"Human subsistence is highly dependent on food. Food offers essential nutrients for the\u0000healthy growth and development of all cells in the body; as well as providing energy for\u0000day-to-day activities. A healthy diet focuses on balance. This refers to consuming the right\u0000foods in the proper proportions to maintain a healthy weight and optimize the body's\u0000metabolic processes. Today, the nutrition arena has evolved rapidly. In developed\u0000countries, nutritional deficiencies efforts have shifted to managing excessive calories,\u0000inactive lifestyles and stress. Nutritional and technological advances concurrently curbed\u0000nutrient deficiency diseases, while abutting the growing concerns on obesity, noncommunicable diseases and ageing. Acknowledging the nutritional guidelines worldwide,\u0000it is imperative to look at the “new-old” approaches to maintaining a wholesome diet to\u0000ensure a healthy lifestyle. In the 1980s, the University of Giessen came forward with the\u0000concept of ‘Wholesome Nutrition’ which is a concept of sustainable nutrition. It\u0000comprises health and the ecological, economic, social and cultural dimensions of nutrition.\u0000Later, sustainable nutrition incorporates the environment, economy, society, health and\u0000culture. On the other hand, past lessons and observing the good manners of the previous\u0000Muslims are recommended by Islamic principles. Among similarities in the core elements\u0000discussed by both are the preference for plant-based foods and minimally processed\u0000products. This article discusses the approaches by the West on the concept of sustainable\u0000nutrition; and eating habits by early Muslims in achieving wholesome nutrition.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"18 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140226101","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":"Physicochemical properties, urocanic acid and biogenic amine contents of black\u0000pomfret (Parastromateus niger) as affected by fermentation times","authors":"E. M. Azman, D. Zare, Nurhayati Y., R. Karim, H.M. Ghazali","doi":"10.26656/fr.2017.8(2).275","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).275","url":null,"abstract":"Fermented freshwater and marine products are popular in Malaysia and among these is\u0000ikan pekasam (fermented fish). It is typically made from freshwater fish with groundroasted rice as the main source of carbohydrate during fermentation. In this study, rather\u0000than freshwater fish, black pomfret (Parastromateus niger), a marine fish, was used to\u0000produce ikan pekasam. Black pomfret was mixed with 3 kg of ground roasted rice and\u000010% (v/w of fish) water and allowed to ferment for 2 and 5 weeks at 25 – 30°C. Then,\u0000fermented black pomfret was analysed for its physicochemical properties, compositions of\u0000biogenic amine, urocanic acid (UCA) and organic acid, as well as sensory acceptability.\u0000The pH and titratable acidity significantly (p ≤ 0.05) decreased and increased,\u0000respectively, after 5 weeks of fermentation due to the increase in organic acids, mainly\u0000lactic acid. Histamine, putrescine, cadaverine and 2-phenylethylamine increased rapidly\u0000after 5 weeks of fermentation but histamine was within the recommended level (50 mg/kg;\u0000US Food and Drug Administration (USFDA)). The strong correlation between trans- and\u0000cis-urocanic acid indicated that photoisomerization of trans-UCA into cis-UCA occurred.\u0000Overall, principal component analysis (PCA) revealed that the two-week fermented black\u0000pomfret was more acceptable to the consumer panellists than the five-week due to its\u0000acceptable aroma, saltiness, sourness and texture. Notably, this two-week sample had\u0000significantly (p ≤ 0.05) lower biogenic amine and UCA contents; suggesting a safer and\u0000good quality of ikan pekasam.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"2 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140234646","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":"Effects of different preparation methods on the physical, chemical and\u0000functional properties of protein powders from Skipjack tuna (Katsuwonus\u0000pelamis) liver","authors":"C. Jeerakul, L. Kitsanayanyong, N. Pansawat, S. Boonbumrung, W. Klaypradit, P. Tepwong","doi":"10.26656/fr.2017.8(2).465","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).465","url":null,"abstract":"Tuna livers (TL), which are often discarded as waste, are a valuable source of protein for\u0000human consumption. However, the preparation method used affects the nutritional and\u0000functional characteristics of protein powders. This work aimed to investigate the effects of\u0000different preparation methods on the physical, chemical, and functional properties of tuna\u0000liver protein powders (TLPPs) following heat (H) treatment, heat and ultrasound-assisted\u0000(HU) extraction, alkaline pH shift (APS) process, and supercritical carbon dioxide fluid\u0000(SC-CO2 ) extraction. H at 85°C (H85), HU at 80 kHz and 100 W (HU-80-100), APS at\u0000pH 11.5 (APS 11.5), and SC-CO2 at 350 bars (SC-CO2 -350) resulted in the remarkably\u0000highest total protein content among the different preparation conditions. All TLPPs,\u0000except for APS 11.5, showed lighter color characteristics. The most abundant amino acids\u0000in all TLPPs were glutamic acid, aspartic acid and alanine. The protein solubility and\u0000foaming capacity were efficiently improved by SC-CO2-350. Nevertheless, the emulsion\u0000properties and oil holding capacity were greatly enhanced by H85 and HU-80-100, and a\u0000significant foaming stability and water holding capacity were found in APS 11.5.\u0000Therefore, the TLPPs obtained following different preparation methods are unique and\u0000could be potentially utilized as a source of protein ingredients in several food systems.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"84 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140234971","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 role of inulin extract from mangrove apple (Sonneratia caseolaris) and\u0000Lactobacillus plantarum combination as a synbiotic","authors":"J. Wibawanti, S. Mulyani, R. Hartanto, A. Legowo","doi":"10.26656/fr.2017.8(2).485","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).485","url":null,"abstract":"Synbiotic yogurt products can be developed using mangrove apple extract inulin as a\u0000prebiotic in combination with Lactobacillus plantarum to form a probiotic. Therefore, this\u0000study aimed to determine the optimal concentrations of inulin extracted from mangrove\u0000apple for the viability of L. plantarum as a synbiotic in vitro and its antibacterial activity\u0000against Staphylococcus aureus. The samples were divided into 5 groups and 4 replicates\u0000consisting of different concentrations of inulin extracted from mangrove apple (IEMA) at\u00000, 3, 6, 9, and 12% w/v, which was combined with L. plantarum as a synbiotic. The result\u0000showed that the addition of IEMA with different concentrations had a significant effect\u0000(p<0.05) on the viability of L. plantarum in gastric juice and bile salt after 5 h of\u0000exposure. The total bacteria significantly decreased (p<0.05) after 4 weeks of storage\u0000period. The antibacterial activity of IEMA at concentrations of 9% and 12% was higher\u0000than other treatments as demonstrated by p<0.05. IEMA increased the viability with the\u0000concentration of 9% being the most effective (p<0.05) on acid, bile salt, resistance, and\u0000storage periods. Based on the results, IEMA can also inhibit the growth of S. aureus.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"41 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140235238","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":"Chemical characteristics of butter cookies with knife-fish (Chitalla sp.) bone\u0000flour addition as a healthy snack of high calcium","authors":"A. N. Asikin, I. Kusumaningrum, T. Hidayat","doi":"10.26656/fr.2017.8(2).046","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).046","url":null,"abstract":"Butter cookies are generally made from wheat flour as a carbohydrate source which is\u0000high energy. Nowadays, fortified snacks are preferred because of their important nutrients.\u0000The purpose of this research was to compare the physicochemical properties of butter\u0000cookies with fortified knife-fish bone powder. The design of this experiment used a\u0000completely randomized design single factor-experimental study by using four\u0000formulations, F1 (0%), F2 (2%), F3 (4%), and F4 (6%). Data were analyzed using the One\u0000-Way ANOVA test and Duncan’s multiple range test if they were significant. The results\u0000showed that the butter cookies had a total energy range of 454.37 – 473.11 kcal/100 g,\u0000carbohydrate range of 48.27 – 51.17%, protein ranged of 4.98 – 5.55%, fat content ranged\u0000of 26.79 – 27.60%, moisture content ranged of 2.69 – 3.67%, ash content ranged of 0.76 –\u00003.21%, calcium content ranged of 1.85 – 2.50% and phosphorus content ranged of 0.13 –\u00000.33%. The recommended butter cookies by knife-fish bone added were F4 (6%) with the\u0000highest calcium content (2.5%), the lowest moisture content (2.69%), and the lowest\u0000calorie (454.37 kcal).","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140235344","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":"Determination of sodium benzoate in different brands of orange juices available\u0000in Bangladesh by high-performance liquid chromatography","authors":"A. Shaha, M. Esrafil, S. Akter, L. Bari, M.S.H. Khan, M.J. Alam, P.R. Dina, M. Zubair","doi":"10.26656/fr.2017.8(1).198","DOIUrl":"https://doi.org/10.26656/fr.2017.8(1).198","url":null,"abstract":"Sodium benzoates as a chemical preservative are common practice in modern food\u0000technology. It is permitted by international laws in food as a food additive with a restricted\u0000amount. But it is highly used in different food products like fruit juices. Therefore, an\u0000experimental study was conducted to determine the concentration of sodium benzoate in\u0000different brands of orange juices available in the market Tangail region, Bangladesh using\u0000High Performance Liquid Chromatography (HPLC). Chromatographic analysis was\u0000performed by a column (250 × 4.6 mm) with an isocratic solvent system at 40°C. The\u0000mobile phase consisted of sodium acetate and acetic acid buffer (pH was 4). The\u0000correlation of coefficient was 0.9999 from the standards curves and the variety of external\u0000standard absorptions was 0.93 to 20.05 µg/mL. Analysis of four brands of orange juice\u0000samples showed that the concentration of sodium benzoate was within the FDA standard,\u0000but two brand samples slightly exceeded the Bangladesh Standard and Testing Institute\u0000(BSTI) standard. Brand 1 and Brand 4 samples contained sodium benzoate 14.61 and 9.59\u0000mg/100 mL respectively which were within the level BSTI standard range whereas Brand\u00002 and Brand 3 samples contained 16.11 and 16.33 mg/100 mL respectively which\u0000exceeded the level of BSTI standard.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"9 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139958155","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}