Current Nutrition & Food Science最新文献

{"title":"Isolation, Molecular Characterization, and Determination of Antibiotic Resistance Patterns of Lactic Acid Bacteria from Regional Yogurt Samples and their Probiotic Properties","authors":"Nazneen Nahar, Shahin Mahmud, Md. Shaid Bin Islam, Safaiatul Islam, Ashraf Hossain Talukder, Kaisar Ali Talukder, A. Mohiuddin","doi":"10.2174/0115734013244383230919071315","DOIUrl":"https://doi.org/10.2174/0115734013244383230919071315","url":null,"abstract":"This investigation aims to isolate the Lactic Acid Bacteria (LAB) from yogurt samples from the Tangail district of Bangladesh and evaluate their probiotic properties. Usual techniques of microbiological and biochemical process were used to identify them. A rigorous study was carried out from April to August, 2019. A total of 10 samples were examined by following the standard bacteriological methods. Besides the biochemical and antibiogram tests, molecular characterization of the isolated bacteria was carried out. Ten isolates were confirmed as LAB, and they exhibited excellent probiotic properties. They were able to survive in both acidic (pH 2) and alkaline (pH 8) conditions. They also survived against phenol (0.1-0.4%) and NaCl (1-10%) after 24 h incubation. Most of the isolates harboured plasmid DNA and showed good resistance patterns against the antibiotics used. During the mating experiment, no X-conjugants were found. In conclusion, the mating experiment suggested that the acquired resistant genes might be chromosome mediated, and isolates showed good probiotic properties that confer health benefits.","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"19 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139243847","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":"Reduction of Nitrate and Acrylamide in Heat-processed Meats using treatment with Lactobacillus Casei and Plant Extracts","authors":"Mahsa Abbasi, M. Behbahani, Mehrnaz Roumi","doi":"10.2174/0115734013266678231108080412","DOIUrl":"https://doi.org/10.2174/0115734013266678231108080412","url":null,"abstract":"Food security has always been a concern in the multi-factorial systems analysis of health and wellbeing. The presence of nitrate and acrylamides in cooked meat leads to negative health outcomes. Food security has always been a concern in the multi-factorial systems analysis of health and wellbeing. The presence of nitrate and acrylamides in cooked meat leads to negative health outcomes. This study aimed to reduce nitrate and acrylamide content in different kinds of meats (chicken, turkey, lamb, beef, quail, and fish) using some plant extracts and lactobacillus treatment. This study aimed to reduce nitrate and acrylamide content in different kinds of meats (chicken, turkey, lamb, beef, quail, and fish) using some plant extracts and lactobacillus treatment. The extracts were prepared from Coriandrum sativum, Nigella sativa, and Thymus leaves and stem. The used bacteria was Lactobacillus casei subsp. rhamnosus LCR6013. Acrylamide and nitrate were measured by liquid chromatography and colorimetric spectrophotometry methods The extracts were prepared from Coriandrum sativum, Nigella sativa, and Thymus leaves and stem. The used bacteria was Lactobacillus casei subspecies Rhamnosus LCR6013. Acrylamide and nitrate were measured by liquid chromatography and colorimetric spectrophotometry methods. The results showed that both bacterial treatment and plant extracts could reduce the amount of acrylamide and nitrate. The most reduction in the amount of acrylamide and nitrate was obtained by adding Thymus and Nigella sativa extracts, followed by coriander extract and bacterial inoculum. Also, bacterial treatment was more effective for nitrate reduction than acrylamide. It was concluded that the plant extracts and bacterial treatment are appropriate solutions to reduce the amount of acrylamide and nitrate during the baking process of meat. It was concluded that the plant extracts and bacterial treatment are appropriate solutions to reduce the amount of acrylamide and nitrate during the baking process of meat.","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139270375","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":"Antibiotic-resistant Pattern of Isolated Bacteria from Selected Foods Sold at the Street Side Stalls and Restaurants of Tangail Municipality, Bangladesh","authors":"R. Afrin, Feroza Parvin, Md. Firoz Ali, Md. Sajib Al Reza, S. Mamun, M. B. Latif, Shahin Mahmud","doi":"10.2174/0115734013265333230928002154","DOIUrl":"https://doi.org/10.2174/0115734013265333230928002154","url":null,"abstract":"The goal of this investigation was to determine the microbial load with special emphasis on total viable count (TVC), total coliform count (TCC), total E. coli (TE.cC), and Staphylococcus spp. counts (TSC) in food samples collected from selected areas of Tangail municipality, Bangladesh. An intensive study was carried out from December 2021 to March 2022 in the Tangail district of Bangladesh for investigation. A total of 5 types of food samples (15 from street side stalls and 15 from the selected restaurants; n= 30) were collected with a semi-structure-based questionnaire and tested by using different standard microbiological methods. Biochemical and antibiogram tests were performed to confirm the bacterial isolates and antibiotic-resistant patterns. The results revealed that the values of TVC, TCC, TE.cC and TSC were found in the range of 2.5 ×106 - 8.9 ×108, 2.5×105 - 7.1×107, 1.9×103 - 5.6×105 and 5.0×105 - 4.6×106 CFU/ml in street vended foods and 5.5 ×105 - 9.5 ×106, 4.3×104 - 7.1×105, 0 to 3.9×104 and 4.1×104 - 5.9×105 CFU/ml in restaurant foods. The E. coli isolates displayed the highest resistance rates to amoxicillin (80%), whereas Staphylococcus spp. showed 90% resistance to ampicillin. From the interview and observational assessment, it was found that the food service system was not well managed, and there was a lack of hygiene practices. Thus, the study identified the foods from selected areas as carriers of food-borne pathogens.","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139281459","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 Drying Conditions on Physicochemical, Phytochemical, and Antioxidant Properties of Medicinal Plant Stem Xáo Tam Phân (Paramignya trimera) Grown in Vietnam","authors":"Van Tang Nguyen, Thanh Giang Tran, Van-Thi Nguyen, Ngoc Le Tran, Van Hoa Nguyen","doi":"10.2174/1573401319666230901111520","DOIUrl":"https://doi.org/10.2174/1573401319666230901111520","url":null,"abstract":"This study aimed to assess the physicochemical, phytochemical, and antioxidant properties of medicinal plant stem Xáo tam phân (Paramignya trimera) as influenced by 11 drying conditions. Xáo tam phân [Paramignya trimera (Oliv.) Guillaum] has been used in fold medicine for cancer prevention and treatment. The preparation of the dried sample is crucial and necessary for further investigation and application. To evaluate the effects of some popular drying methods, namely, sun drying, hot-air drying, microwave drying, infrared drying, and freeze drying on the physicochemical properties, the retention of phytochemical compounds (total saponins, phenolics, and flavonoids), and antioxidant properties (DRSC, CUPRAP, and FRAP) of dried P. trimera stem.\u0000\u0000\u0000\u0000The plant stem Xáo tam phân (Paramignya trimera) was dried by 11 drying conditions: sun drying at 36.6°C; hot-air drying at 60°C, 80°C, and 100°C; microwave drying at 270 W, 450 W, and 720 W; infrared drying at 40°C, 45°C, and 50°C; and freeze drying at -40°C.\u0000\u0000\u0000\u0000The results show that among the 11 drying conditions used, hot-air drying at 80C achieved the highest phytochemical contents of the P. trimera stem in terms of total saponins (28.82 mg EE/g DS), total phenolics (3.71 mg GAE/g DS), and total flavonoids (10.82 mg CE/g DS), and infrared drying at 50C possessed the greatest antioxidant activity of the P. trimera stem (3.59 and 9.56 mg TE/g DS for DRSC and CUPRAC, respectively); however, both these drying methods had the longest drying time (1.5 to 7.0 h.) and consumed the highest energy (2.10 to 11.77 kWh). In contrast, microwave drying took the shortest drying time (0.1 to 0.4 h.) and consumed the least energy (0.07 to 0.14 kWh), but it still retained moderate levels of phytochemical compounds and antioxidant activity of the P. trimera stem.\u0000\u0000\u0000\u0000The findings achieved from this study recommend using hot-air drying at 80C for the preparation of the dried sample from the P. trimera plant stem.","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130500571","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":"Exploring Lycopene: A Comprehensive Review on its Food Sources, Health Benefits and Functional Food Applications","authors":"Mohamad Nur-Vaizura, Gengatharan Ashwini, Che Zahari Che-Nur-Mazadillina","doi":"10.2174/1573401319666230824143323","DOIUrl":"https://doi.org/10.2174/1573401319666230824143323","url":null,"abstract":"\u0000\u0000The importance of dietary composition to human health has raised consumer interest in consuming fruits and vegetables and foods containing bioactive chemicals and nutraceuticals. Lycopene belongs to the carotenoids abundantly found in tomato and tomato-based food products. It also can be present in other types of fruits like watermelon and pink guava. This review aims to outline the lycopene sources, health benefits, their applications as functional food ingredients and the challenges to commercialization. It has been reported that dietary lycopene has multi-functional health activities, including anticancer on various types of cancer, hepatoprotective, neuroprotective, and bone protective effects identified in clinical and preclinical studies. Lycopene primarily affects oxidative stress, inflammation, and pathways implicated in carcinogenesis and cell proliferation. The effects of preparation and processing factors that may impair the bioavailability of lycopene consumed through diet are addressed in this review. Overall, lycopene is a valuable natural colourant that can enhance the nutritional value of foods leading to the development of new functional foods in the food industry.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116104623","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":"Proximate Analysis And Digestibility Of Modified Corn Flour","authors":"A. Sukainah, Suheldy Lawa, R. Putra, R. Fadilah","doi":"10.2174/1573401319666230822161209","DOIUrl":"https://doi.org/10.2174/1573401319666230822161209","url":null,"abstract":"\u0000\u0000The quality of corn flour can improve through a modification process. The modification method that can be done to improve the characteristics of corn flour is through a controlled fermentation process accompanied by pregelatinization. This study aims to determine the effect modification of corn flour by spontaneous fermentation, controlled fermentation using Lactobacillus fabifermentans or Aspergillus sp culture and mixed culture of L. fabifermentans and Aspergillus sp (1:3) followed by pregelatinization at 80ºC for 15 minutes. The treatment variables in this study were spontaneous fermentation, controlled fermentation using single cultures of L. fabifermentans or Aspergillus sp., and mixed cultures of these microbes with a ratio of 1:3. This study consisted of 4 treatments with three groups each. This research is an experimental study using Randomized Block Design (RBD). Observation variables in this study were proximates tests (moisture content, ash, protein, fat, and carbohydrates) and starch digestibility. The data were processed using the SPSS version 22 program, with the method analysis of variance (ANOVA), and continued with Duncan’s Multiple Range Test (DMRT). The results of variance analysis from spontaneous fermentation treatments, single culture fermentation of L. fabifermentans or Aspergillus sp, and mixed cultures of L. fabifermentans and Aspergillus sp (1:3) gave significant effect on moisture content, fat, carbohydrates, and starch digestibility of modified corn flour. The best-modified corn flour was obtained by controlled fermentation treatment using L. fabifermentans followed by pregelatinization with characteristics of moisture content 14.46%, ash 0.13%, protein 7.41%, fat 0.65%, carbohydrates 80.06%, and starch digestibility 87.15%.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128989281","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":"Implications of Herbal Components in the Treatment of Neurological Disorders","authors":"Swati Verma, D. Ali, R. Malviya, S. Mishra, Sonali Sundram","doi":"10.2174/1573401319666230821102546","DOIUrl":"https://doi.org/10.2174/1573401319666230821102546","url":null,"abstract":"\u0000\u0000Herbal components have been explored as a potential alternative treatment for neurological disorders due to the limitations and \u0000potential adverse effects of conventional treatments. Alzheimer’s disease is the most prevalent progressive human neurodegenerative \u0000condition marked by senile plaques and neurofibrillary tangles as well as gradual cognitive impairments; the most prominent of which \u0000is memory loss. Different therapy techniques incorporating synthetic and herbal approaches are being employed against AD based on the \u0000knowledge of the disease process. Commonly used herbal components, such as Ginkgo biloba, Bacopa monnieri, Withania somnifera, \u0000Passiflora incarnata, Rhodiola rosea, and Curcuma longa, have been shown to improve symptoms and cognitive function in individuals \u0000with neurological disorders, such as Alzheimer’s disease, Parkinson’s disease, and multiple sclerosis. However, more research \u0000is needed to fully understand the efficacy, safety, and potential interactions with other medications. By continuously exploring and \u0000researching the use of herbal components for neurological disorders, we can develop a better understanding of their potential to offer \u0000safe and effective alternative treatments.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120845434","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":"Estimation of Rheological Coefficients of Acacia nilotica Gum: A Versatile Biopolymer for Biomedical and Food Industries","authors":"Neerupma Dhiman, R. Awasthi, Sonali Sundram, R. Malviya","doi":"10.2174/1573401319666230821105152","DOIUrl":"https://doi.org/10.2174/1573401319666230821105152","url":null,"abstract":"\u0000\u0000Polysaccharides are widely used in the biomedical and food industries as thickening, gelling, emulsifying, hydrating, and suspending agents. Polysaccharides have adequate viscoelastic properties and flow characteristics. The purpose of this study was to determine various rheological parameters of Acacia nilotica (Babool) gum.\u0000\u0000\u0000\u0000Understanding the influence of temperature on rheological properties is quite important for polymeric materials to be considered as pharmaceutical excipients. Thus, a polymeric solution of purified Babool gum was prepared, and the influence of temperature on its rheological behaviour (viscosity and surface tension) was investigated to develop a better understanding of the structural organization of the gum. Furthermore, viscosity, surface tension, temperature coefficient, activation energy, Gibbs free energy, Reynolds number, and entropy of fusion were calculated using the Arrhenius, Gibbs–Helmholtz, Frenkel–Eyring, and Eotvos equations, respectively.\u0000\u0000\u0000\u0000The activation energy of the gum was 3.81 ± 0.18 kJ/mol. Changes in entropy and enthalpy were 0.56 ± 0.23 and 4.27 ± 0.81 kJ/mol, respectively. The calculated amount of entropy of fusion was found to be 0.014±0.01 kJ mol−1 K−1.\u0000\u0000\u0000\u0000The study outcomes showed that the viscosity and surface tension increased as the temperature decreased. The good rheological properties of Babool gum make it a suitable excipient for its applications in the food and pharmaceutical industries.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123505746","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":"An updated Review on Flaxseed Mucilage (Linum Usitatissimum) Extraction Methods and its Food Applications","authors":"A. Wal, P. Wal, Arpit Gupta, Srishti Morris, K. Sahu","doi":"10.2174/1573401319666230821110500","DOIUrl":"https://doi.org/10.2174/1573401319666230821110500","url":null,"abstract":"\u0000\u0000Flaxseed (Linum usitatissimum) has become well recognised as a health food due to its richness in various bioactive substances & nutrients such as lignans, fibres, oil, mucilage, fatty acids, carbohydrates, proteins, micronutrients, and peptides. These elements endow flaxseed with a wide range of beneficial properties that allow it to be used as nutritional supplements or as ingredients in functional beverages and in the food industry. In this review, the nutritional value of flaxseed (Linum usitatissimum) along with its mucilage extraction methods and food applications are described. A comprehensive analysis of the literature search was conducted. A number of databases have been searched using the common terms “Flaxseed”, “Lignans”, “Linum usitatissimum”, “Phytochemicals”, “Food”, and “Functional claim” using PubMed and Google Scholar as search engines. The content was based on information from publications like Springer nature, Hindawi, Elsevier, MDPI, Bentham science, Taylor and Francis, etc. In this review paper we have done an exhaustive analysis of more than 80 review articles, research papers, comprehensive reviews, and case studies published between 1984-2023. \u0000Flaxseed has a nutritional makeup that can be good for your health. Many people remain unaware of the possible numerous medical advantages of flaxseed and its uses in food preparation. Flaxseed is the finest food source for lignans and linolenic acid. The potential for it to serve as a source of soluble fibre, anti-oxidants, and protein of excellent quality is also very high. As a result, it is suggested to use flaxseed as a dietary supplement in whole or ground form.\u0000One of the possible oil seeds is flax, which is rich in nutrients and has a number of health advantages. It's interesting to note that the fibre, lignans, & omega-3 fatty acids found in flax seeds are mostly responsible for their health advantages. Due to its low saturated fat, high Poly-unsaturated fatty acids (PUFA), and phytosterol content, consumption of this oil seed could reduce total as well as Low-density-lipoprotein (LDL) cholesterol. Flax seeds are processed to make their nutrients more bioavailable.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126317035","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":"Food Safety Knowledge, Attitudes, and Practices Among Food Handlers in Jeddah, Saudi Arabia","authors":"Wejdan T Alghafari","doi":"10.2174/1573401319666230818091537","DOIUrl":"https://doi.org/10.2174/1573401319666230818091537","url":null,"abstract":"\u0000\u0000Several outbreaks of foodborne illness have recently occurred in Saudi Arabia, posing a public health concern, especially considering the increasing trend of food consumption at restaurants.\u0000\u0000\u0000\u0000This study evaluates the food safety knowledge, attitudes, and self-reported practices among food handlers in Jeddah, Saudi Arabia, and their association with the food handlers’ sociodemographic characteristics.\u0000\u0000\u0000\u0000A cross-sectional study was performed for a convenience sample of 80 food handlers (15–65 years old), followed by face-to-face interviews. A validated questionnaire with 65 questions across four sections (sociodemographic characteristics, knowledge, attitudes, and practice related to food safety) was utilized for data collection. Data entry and analysis were conducted using the SPSS version 26 software.\u0000\u0000\u0000\u0000Most of the participants exhibited moderate levels of food safety knowledge and practices and a high level of food safety attitudes. Food safety knowledge was significantly greater among the oldest participants (>45 years old), those holding valid health cards, and those who had attended training courses (p<0.05). However, no significant differences in food safety attitudes and practices were found based on the sociodemographic characteristics of the participants (p>0.05). Food safety knowledge was found to be significantly correlated with the food safety attitudes of the participants (r= 0.379, p= 0.001), and food safety attitudes were significantly correlated with practices (r= 0.264, p= 0.018).\u0000\u0000\u0000\u0000This study revealed that continuous implementation of food safety educational and training programs is necessary to improve the knowledge of food handlers and transform it into appropriate attitudes and practices.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition &amp; Food Science","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131317684","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}