International Journal of Food Science最新文献

{"title":"Cryogel Addition Effect on Ultrasound-Assisted Thawing of Pork Meat.","authors":"Jonathan Coria-Hernández, Rosalía Meléndez-Pérez","doi":"10.1155/ijfo/9662782","DOIUrl":"https://doi.org/10.1155/ijfo/9662782","url":null,"abstract":"<p><p>The use of new technologies that allow for improving conventional food preservation processes is what the industry has been adopting in recent decades, with high-intensity ultrasound (US) and the application of cryoprotectant agents (cryogels) being those that have become more relevant today. For this reason, in this study, cuts of <i>Longissimus thoracis</i> pork frozen in liquid nitrogen with and without waxy starch cryogel and thawed under controlled conditions in water immersion and with US were used, evaluating thermal parameters such as the initial zone and the melting rate of ice crystals and quality parameters such as pH, water holding capacity (WHC), microstructure, color profile, shear force, and surface changes. It was shown that the addition of cryogel modifies the initial fusion zone, that US-assisted thawing increases the fusion rate, and that both factors influence the quality parameters. However, the main effect on pH is the use of cryogel, unlike WHC, color parameters, and shear force, where the main impact is the thawing method. These results conclude that waxy starch cryogel and the US at 50% thawing have the potential to apply assistance technology in food processing.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"9662782"},"PeriodicalIF":2.7,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11668546/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142885672","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Innovative Methods for Reducing Sodium in Cupcakes With Mechanical Leavening and Ozonized Water.","authors":"Maxat N Mamyrayev, Auyelbek Iztayev, Talgat K Kulazhanov, Madina A Yakiyayeva, Mira E Yerzhanova, Erik B Askarbekov, Bayan Zh Muldabekova, Pernekul M Maliktayeva, Sholpan A Tursunbayeva","doi":"10.1155/ijfo/4706504","DOIUrl":"https://doi.org/10.1155/ijfo/4706504","url":null,"abstract":"<p><p>This study developed a technology to prepare cupcakes with a reduced sodium content from fine whole-ground wheat flour and ozonated water. Cavitation technology was utilised to reduce the sodium content, to shorten the cooking time, and to improve the consistency of the dough by accelerated churning. The dough was obtained by cavitation loosening under compressed air pressure and increasing the speed to 900 rpm. The cupcake preparation was accelerated by increasing the number of revolutions, resulting in a more saturated dough and a two-to-threefold volume increase. This approach produced a product of good quality and eliminated baking powder from the recipe. The optimal parameters for preparing dough using accelerated ozone cavitation technology were determined: an ozone concentration of 3 mg/cm³, 900 rpm of the kneading body, and a dough chamber pressure of 0.3 MPa. This study has established that accelerated ozone cavitation technology contributes to ensuring food safety, increasing production efficiency, and ensuring the quality of the finished product. This technology allows manufacturers to obtain high-quality and safe flour confectionery products using an accelerated method.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"4706504"},"PeriodicalIF":2.7,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11651749/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846355","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Instant Beverage Powder Containing Propolis Extract Nanoliposomes.","authors":"Mehdi Mirzazadeh, Hadiseh Bagheri, Fatemeh Rasi, Nasim Mirzazadeh, Zahra Alam, Sahar Akhavan-Mahdavi","doi":"10.1155/ijfo/9099501","DOIUrl":"https://doi.org/10.1155/ijfo/9099501","url":null,"abstract":"<p><p>Propolis is a natural resinous complex mixture produced by honeybees that contain various bioactive compounds. However, these bioactive compounds are chemically unstable and their absorption in the gastrointestinal tract is influenced by their solubility and stability. Encapsulation technology has been employed to increase their bioavailability and protect them against hostile conditions. Nanoliposomes are nanoscale lipid-based vesicles that can encapsulate various bioactive compounds, including propolis extracts. Therefore, in this study, propolis extract was encapsulated by nanoliposome technique and used in instant drink formulation. Nanoliposome characterization was done regarding particle size (255 ± 0.21 nm), zeta potential (-37.6 ± 1.14 mV), and encapsulation efficiency (73.71 ± 0.94). Response surface methodology (RSM) was employed to determine the effect of nanoliposome concentration (0%-5%) on the beverage characteristics including Brix, acidity, hygroscopicity, water solubility index, total phenol content, total microbial count, and sensory analyses. RSM predicted that a 3.19% nanoliposome would provide the overall optimum region for preparing the beverage with the best characteristics. Therefore, nanoliposome containing propolis can be successfully used in the enrichment of the beverage formulation by maintaining the sensory characteristics and improving its quality.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"9099501"},"PeriodicalIF":2.7,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11649347/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142835638","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food Security Resilience and Humanitarian Aid in Mali: A Case Study of Bandiagara Cercle.","authors":"Innocent Mumararungu, Gisaro Ca-Madeberi Ya-Bititi, John Rwirahira, Philippe Burny","doi":"10.1155/ijfo/2415147","DOIUrl":"10.1155/ijfo/2415147","url":null,"abstract":"<p><p>Mali's food security strategies focus on improving agriculture, water management, and diversifying livelihoods. While initiatives like climate-smart agriculture show promise, challenges like limited resources, market access, and political instability persist. Gender inequalities and reliance on external aid further hinder progress, making it difficult for Mali to build sustainable, self-reliant food systems and ensure long-term resilience. This research assessed the effectiveness of humanitarian aid interventions in enhancing food security resilience in the Bandiagara Region of Mali. It is aimed at evaluating the quality and sufficiency of the food provided to beneficiaries, as well as the alignment of aid efforts with local needs. The study employed a mixed-methods approach, combining quantitative household surveys with 295 respondents across 14 villages and qualitative data through semistructured interviews with 37 local authorities selected on purposive sampling and focus group discussions with beneficiaries. The findings indicated that while the aid interventions were generally relevant and well executed, with beneficiaries expressing satisfaction with the quality of the millet provided, there were significant concerns regarding the quantity of food distributed. Many beneficiaries felt that the portions were insufficient to meet their needs, especially in the context of recurring food shortages. This highlighted the need for more tailored, context-specific aid allocation strategies, ensuring that the quantity of food provided aligns better with local requirements and the scale of food insecurity, thereby enhancing the overall effectiveness of humanitarian support. It is recommended to expand and continue millet distribution programs, with enhanced monitoring mechanisms to ensure resource effectiveness. Emphasizing customized food allocation and increased community engagement will strengthen local ownership and resilience. By aligning aid with local needs and improving intervention targeting, these strategies are aimed at creating a more sustainable and equitable food security system in the Bandiagara Region, better equipping it to withstand future food insecurity challenges.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"2415147"},"PeriodicalIF":2.7,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11634398/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142812413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study of Using Ultrasonic Waves in the Producing Dried Dragon Fruit Peel Processes.","authors":"Van Thinh Pham, Ngoc Duc Vu, Thuong Nhan Phu Nguyen, Ngoc Minh Truong, Quang Minh Bui, Thanh Tuyen Thi Bui, Ngoc Quyen Thi Phan","doi":"10.1155/2024/8619783","DOIUrl":"https://doi.org/10.1155/2024/8619783","url":null,"abstract":"<p><p>In this study, ultrasound waves were successfully applied to the osmosis process of dried dragon fruit products. Additionally, this study was aimed at determining the suitable parameters for the process of drying dragon fruit peels. The parameters including the size of slices (2-5 cm), blanching time (10-25 min), ultrasonic time (10-25 min), ultrasonic temperature (45°C-60°C), ultrasonic power (100-250 W), and drying temperature (45°C-60°C) were fully investigated. The parameters including size of slices at 4 cm, blanching time of 20 min at 100°C, ultrasonic time of 15 minutes, ultrasonic temperature of 55°C, ultrasonic power of 100 W, and drying temperature of 55°C displayed the highest vitamin C (22.291 mg acid ascorbic/100 g), total polyphenol content (1096.948 mg GAE/100 g), reducing sugar (40.643 g/L), and total sugar (724.089 g/L). The obtained products were pink, soft, as well as harmonious between sweet and sour taste. This research contributes to diversifying products from dragon fruit in Vietnam.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"8619783"},"PeriodicalIF":2.7,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11606681/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142768819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Knowledge, Attitudes, and Food Safety Practices of Informal Market Maize Grain Vendors and Consumers in Meru County, Kenya.","authors":"Cherotich Cheruiyot, Michael W Okoth, George O Abong', Sarah W Kariuki","doi":"10.1155/ijfo/6592430","DOIUrl":"https://doi.org/10.1155/ijfo/6592430","url":null,"abstract":"<p><p>Aflatoxin contamination in food poses a significant health risk, especially in low- and middle-income nations. While there is a need to increase food safety, there is a lack of aflatoxin-related sociodemographic factors, knowledge, attitudes, and practices (KAPs) among aflatoxin-risk populations. The study is aimed at collecting information from the vendors and consumers of maize grains to investigate their sociodemographic factors and KAPs of aflatoxin contaminations in Kenya's small- and medium-sized informal markets. A cross-sectional survey using a simple random sampling approach was conducted from July 2022 to August 2022 in Meru County, Kenya. Vendors and consumers of maize grain markets were interviewed using face-to-face interviews and semistructured questionnaires. Females were the predominant gender among the maize grain vendor (82.7%) and consumer (83.72%) participants. Most vendors (95.7%) and consumers (94.2%) have formal education. Almost all vendors (96.2%) and consumers (95.3%) check for maize selling and purchasing quality. The proportion of visibly mouldy grains (25.5%, 29.0%), moisture level (20.2%, 12.9%), and size of grains (11.4%, 14.8%) were the commonest quality dimensions checked by vendors and consumers, respectively. Most vendors (86.8%) and consumers (70.9%) have heard about aflatoxin, but only 48.2% of the vendors and 52.1% of the consumers were aware and could mention the correct aflatoxin health effects. Vendors' and consumers' KAPs on aflatoxin varied significantly (<i>p</i> < 0.05) across subcounties, education levels, genders, and ages. Promoting public awareness, building capacity, and implementing aflatoxin-related policies at all levels are crucial to ensure food safety.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"6592430"},"PeriodicalIF":2.7,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11606682/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142768818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Different Drying Processes on the Bioactivity and Rutin Content of <i>Prunu</i>s spp. (Plums).","authors":"Eakkaluk Wongwad, Weeraya Preedalikit, Suttida Changprasoed, Suthida Somsai, Nanthawan Singmee, Pawalee Srisuksomwong, Jukkarin Srivilai, Tammanoon Rungsang, Lapatrada Mungmai","doi":"10.1155/2024/9999731","DOIUrl":"10.1155/2024/9999731","url":null,"abstract":"<p><p>The aim of this study was to investigate the effects of drying process preparations, solvent type, and different species of <i>Prunus</i> spp. (European, Japanese, and cherry plums) on bioactive properties (antioxidant, anti-lipid peroxidation, anti-tyrosinase, and anti-inflammatory activities) and rutin content. Leaves and fresh fruits of plums were dried using a cold process (vacuum freeze dryer at -105 ± 5°C) and a hot process (hot air oven at 50 ± 0.5°C). The dried plant material was then extracted using ethanol and propylene glycol to obtain ethanolic crude extracts and propylene glycol extract solutions. These extracts were then tested for phenolic and flavonoid contents and their potential biological activities and analyzed for rutin content using the HPLC method. The results showed that the ethanolic extract of plum leaves obtained via the cold-drying process exhibited higher total phenolic and flavonoid contents (96.94 ± 6.73-112.34 ± 9.08 mg GAE/g sample and 105.10 ± 11.31-185.94 ± 23.35 mg QE/g sample, respectively), as well as greater potential for antioxidant activity (DPPH with IC₅₀ = 29.97 ± 1.17 to 31.44 ± 4.16 <i>μ</i>g/mL), anti-tyrosinase activity (40.34 ± 1.27%-46.91 ± 0.22%), and anti-lipid peroxidation activity (34.10 ± 4.88%-38.27 ± 2.12%). They also exhibited higher anti-inflammatory activity by inhibiting NO (20.16 ± 0.12%-40.05 ± 0.42%), IL-6 (37.81 ± 3.01%-42.37 ± 8.92%), and TNF-<i>α</i> (45.96 ± 7.93%-63.28 ± 6.44%) compared to fresh plum fruit extracts and other extraction procedures. These activities correlated with the rutin content, which was high in the plum leaf extracts (28.52 ± 0.00%-43.82 ± 0.13% <i>w</i>/<i>w</i>). European plums tended to exhibit greater bioactivities and higher rutin content compared to other species. These findings indicate that plum leaf extracts are a promising source for further applications in food, nutrition, and health products.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"9999731"},"PeriodicalIF":2.7,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11585372/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142710156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Using Spent Brewer's Yeast to Encapsulate and Enhance the Bioavailability of Sonochemically Nanostructured Curcumin.","authors":"Irina Kalinina, Rinat Fatkullin, Natalya Naumenko, Natalia Popova, Darya Stepanova","doi":"10.1155/2024/7593352","DOIUrl":"10.1155/2024/7593352","url":null,"abstract":"<p><p>This study is aimed at investigating the possibility of using spent cells of brewer's yeast <i>Saccharomyces cerevisiae</i> to encapsulate the plant antioxidant curcumin and the effect of such an approach on the bioavailability of BAS in an <i>in vitro</i> digestion model. Spent brewer's yeast is a significant volume organic waste that is difficult to dispose of, which makes additional options for its use very promising. Encapsulation of curcumin into spent yeast cells was carried out in a nanostructured manner. The encapsulation process was studied using laser dynamic light scattering, inverted and luminescence microscopy, and FTIR analysis. The efficiency and feasibility of curcumin encapsulation process was evaluated by determining the encapsulation efficiency index and modeling the <i>in vitro</i> digestion process. From these studies, it was found that spent yeast cells are capable of acting as a \"delivery system\" for curcumin. Encapsulation efficiencies of 47.7% can be achieved if curcumin is prenanostructured. Analysis of the potential bioavailability of the plant antioxidant in an <i>in vitro</i> gastric digestion model showed that the technology of encapsulation into yeast cells allows for curcumin retention of 79.5%.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"7593352"},"PeriodicalIF":2.7,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11585369/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142709073","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Temperature and Preparation Time Intervals on Survival of <i>Opisthorchis viverrini</i> Metacercariae in Pickled Fish (Pla-som).","authors":"Naiyana Senasri, Nattiya Chumnanka, Wiboonsuk Talkul","doi":"10.1155/2024/4817012","DOIUrl":"10.1155/2024/4817012","url":null,"abstract":"<p><p>This study involved two series of independent trials that investigated the storage temperature and time of raw fish to eliminate <i>Opisthorchis viverrini</i> metacercarial infection in Thai pickled fish. A total of 330 healthy silver barb fishes (30-day posthatch) were infected with <i>O. viverrini</i> cercariae at an inoculation ratio of 50 cercariae/fish. After infection, the fish was reared for 3 months. The first trial was to evaluate the effect of fish storage temperature in the recovery from <i>O. viverrini</i> metacercariae. The infected fishes were randomly divided into five groups and stored at -20°C, 2°C, 4°C, and 8°C or room temperature (as a control) for 24 h. The results showed that at a storage temperature of -20°C, the fish initially had a reduced recovery rate from <i>O. viverrini</i> metacercariae. The second trial investigated the storage time for the recovery of infected fish stored at -20°C for 18, 24, 36, 48, or 60 h and used room temperature as a control group. The results revealed that storing infected fish at -20°C for 48 and 60 h had the lowest recovery rate from <i>O. viverrini</i> metacercariae at 0.00%. In conclusion, storing infected fish at a temperature of -20°C for a period of 48 h or longer could restrict the <i>O. viverrini</i> metacercaria recovery rate. These results were recommended as suitable conditions for the preparation of Pla-som to avoid <i>O. viverrini</i> metacercaria contamination.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"4817012"},"PeriodicalIF":2.7,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11576085/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142675739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lesser-Explored Edible Flowers as a Choice of Phytochemical Sources for Food Applications.","authors":"Mariel Guadalupe Valencia-Cordova, Yari Jaguey-Hernández, Araceli Castañeda-Ovando, Luis Guillermo González-Olivares, E Pedro Castañeda-Ovando, Javier Añorve-Morga, Minarda de la O-Arciniega","doi":"10.1155/2024/9265929","DOIUrl":"10.1155/2024/9265929","url":null,"abstract":"<p><p>Flowers have been commonly used in cooking to add color and flavor to dishes. In addition to enhancing the visual appeal of food, many edible flowers also contain bioactive compounds that promote good health. These compounds include antimicrobial, antihypertensive, nephroprotective, antiulcer, and anticancer agents. In the last 5 years, there have been 95 published reviews about edible flowers. Among these, 43% have concentrated on Food Science and Technology, while 32% have analyzed their effects on human health. Most of these edible flowers are commonly consumed, but some are less known due to limited distribution or seasonality. These lesser-explored flowers often contain compounds that offer significant health advantages. Therefore, this review focuses on exploring the characteristics, phytochemical composition, and bioactive compounds found in less commonly examined edible flowers. The flowers included in this review are peonies, forget-me-nots, frangipani, alpine roses, wild roses, hibiscus species, common lilacs, woodland geraniums, camellias, Aztec marigolds, kiri flowers, sunflowers, yucca flower, hollyhocks, and cornflowers. Due to their diverse biological activities, these flowers provide various health benefits and can be used to be incorporated into food and supplements or develop mainly cancer-fighting medications.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"9265929"},"PeriodicalIF":2.7,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11576087/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142675736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}