Journal of Food Process Engineering最新文献

{"title":"Plant Protein Resources, Novel Extraction and Precipitation Methods: A Review","authors":"Ayça Akyüz,&nbsp;İdil Tekin,&nbsp;Zülal Aksoy,&nbsp;Seda Ersus","doi":"10.1111/jfpe.14758","DOIUrl":"https://doi.org/10.1111/jfpe.14758","url":null,"abstract":"<p>This comprehensive review explores the diverse landscape of plant protein resources, focusing on novel extraction and precipitation methods that contribute to the advancement of sustainable and efficient protein production. The increasing global demand for plant-based proteins as a key component of balanced diets has spurred research into optimizing extraction processes from various plant sources. The review encompasses a wide range of plant protein resources, including legumes, cereals, oilseeds, and other plant-based alternatives. Special emphasis is given to innovative techniques in protein extraction, such as enzyme-assisted extraction, aqueous extraction, and emerging technologies like ultrasound and microwave-assisted methods. Additionally, the review investigates novel precipitation methods employed to isolate and purify plant proteins, shedding light on techniques like isoelectric precipitation, salting-out, and membrane filtration. The integration of sustainable practices in protein extraction, coupled with a focus on minimizing environmental impact, is a central theme throughout the review. By synthesizing current research findings, this review aims to provide a comprehensive overview of the state-of-the-art in plant protein extraction and precipitation methods, offering valuable insights for researchers, industry professionals, and policymakers involved in the rapidly evolving field of plant-based protein production.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14758","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142447796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"UV-A Light Dehydration: Kinetics of Microbial Inactivation Against Gram-Positive and Gram-Negative Bacteria","authors":"McKade S. Roberts,&nbsp;Sajad Karami,&nbsp;Luis J. Bastarrachea","doi":"10.1111/jfpe.14747","DOIUrl":"https://doi.org/10.1111/jfpe.14747","url":null,"abstract":"<div>\u0000 \u0000 <p>UV-A light exposure (365 nm, 4.6 ± 0.2 mW/cm²) was combined with low relative humidity (RH) air flow at room temperature to dehydrate sweet potatoes and reduce the population of inoculated bacteria. Control samples underwent dehydration with low RH air at room temperature and in the absence of UV-A light to assess the importance of UV-A light in the dehydration and microbial reduction processes. The UV-A light-dehydrated sweet potatoes resulted in the removal of approximately 97.2% ± 2% of the original mass of water, which was significantly higher than the control samples. Infrared spectroscopy analyses confirmed the preservation of the physical and chemical integrity of the UV-A light-dehydrated samples. Despite the absence of pretreatments for enzyme inactivation, the UV-A light-dehydrated sweet potato did not exhibit a decrease in luminosity or darkening of color often associated with dehydration. Additionally, the utilization of UV-A light for the dehydration of sweet potatoes inoculated with ~6 log(CFU/g_{Dry solids}) of <i>Escherichia coli</i> K12 resulted in a 99.9% ± 0.1% or 3.1 ± 0.5 log(CFU/g_{Dry solids}) reduction with only a 92.2% ± 0.1% or 1.3 ± 0.5 log(CFU/g_{Dry solids}) reduction resulting from the control samples dehydrated without UV-A exposure. In the case of samples inoculated with ~6 log(CFU/g_{Dry solids}) of <i>Listeria innocua</i> L2 there was a 99.2% ± 0.5% or 2.2 ± 0.3 log(CFU/g_{Dry solids}) reduction when UV-A light was utilized and only a 60.9% ± 10.3% or 0.4 ± 0.1 log(CFU/g_{Dry solids}) reduction when samples were dehydrated in its absence.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142447766","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Ultrasound Conditions on Germination and Drying Characteristics of Bengal Gram (Cicer arietinum L.) and Determination of Physicochemical and Functional Properties of Flours","authors":"Sumantra Choudhury,&nbsp;Jhumur Manind,&nbsp;Prashant Kumar Srivastava,&nbsp;Nandan Sit","doi":"10.1111/jfpe.14749","DOIUrl":"https://doi.org/10.1111/jfpe.14749","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aims to investigate the effect of ultrasound conditions on the germination kinetics and drying characteristics of a germinated Bengal gram at different drying temperatures. Ultrasound treatment was given to the Bengal gram seeds at two different conditions, that is, before (US) and after soaking (SU), which was then followed by germination. This study also determines mass transfer parameters at drying temperatures of 45°C, 55°C, and 65°C and assesses the influence on the physicofunctional characteristics of a germinated Bengal gram. The germination rate behavior was effectively predicted using a zero-order kinetic model with the highest <i>R</i>² value of 0.7974–0.8857 in each nontreated (S) and treated (SU, US) Bengal gram seed, respectively. This study showed that the ultrasound treatment effectively enhanced the germination rate in both conditions, and the highest germination rate was found in pretreated ultrasound Bengal gram samples. The logarithmic thin layer drying model, with the highest average <i>R</i>² of 0.9954 and the lowest average RMSE value of 0.0160, is the best-fitted model to predict the changes in moisture ratio in both treated and nontreated conditions. The moisture diffusivity values at drying temperatures ranging from 45°C to 65°C were found in treated (US, SU) and nontreated (S) germinated samples ranging from 3.34 × 10⁻⁸ to 4.03 × 10⁻⁸ m²/s, 1.30 × 10⁻⁸ to 2.01 × 10⁻⁸ m²/s, and 6.6 × 10⁻⁹ to 8.06 × 10⁻⁹ m²/s, respectively. The protein content increased in the ultrasound-treated sample between 12.37% and 13.50%. The solubility ranged from 8% to 10.36% throughout the treated and nontreated germinated Bengal gram flour. This study provides a unified approach to utilizing ultrasound-treated germinated Bengal gram seeds as an alternative option to develop a functional product with better nutritional and functional properties.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142447767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recovery of Whey Protein by Using Microfiltration: Artificial Neural Network–Based Modeling and Effects of Different Operating Parameters","authors":"Prafful Kumar Meena,&nbsp;Jai Gopal Sharma,&nbsp;Manish Jain","doi":"10.1111/jfpe.14756","DOIUrl":"https://doi.org/10.1111/jfpe.14756","url":null,"abstract":"<div>\u0000 \u0000 <p>Microfiltration is one of the most suitable processes for protein recovery from whey due to its low energy consumption and lack of use of heat and chemicals. However, membrane fouling is one of the limiting factors in the microfiltration process, preventing its commercial use. In this study, an artificial neural network (ANN) based model was employed to study the effects of different operating parameters on membrane fouling in whey concentration. Trans-membrane pressure, Reynolds number, and feed temperature were selected as the input parameters. Experimental data from the available studies were used to train the ANN. The ANN with 23 neurons gave a minimum mean squared error (MSE) for trans-membrane pressure and Reynolds number. The ANN with seven neurons gave the minimum MSE for feed temperature. The predicted values from both ANNs well fitted with the experimental results with <i>R</i>² &lt; 0.99. Simulations showed that membrane fouling increased as flux reduction increased from 36.3% to 76.39% when trans-membrane pressure increased from 0.5 to 2 bar. In contrast, a 19.96% reduction in flux was observed by increasing the Reynolds number from 750 to 2500. An increment of 77.37% of flux reduction was observed with increasing feed temperature from 30°C to 40°C. Simulations confirmed that transmembrane pressure, Reynolds number, and feed temperature strongly influence membrane fouling. An ANN-based approach was the most accurate method to model membrane fouling for whey protein separation.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prediction of Rheological Properties of Flour From Physicochemical Properties Using Multiple Regression Techniques and Artificial Neuronal Networks","authors":"Ali Cingöz,&nbsp;Sinan Nacar","doi":"10.1111/jfpe.14751","DOIUrl":"https://doi.org/10.1111/jfpe.14751","url":null,"abstract":"<div>\u0000 \u0000 <p>This study has two main objectives: (i) to determine the physicochemical and rheological properties of different flours and (ii) to estimate the alveograph parameters obtained as a result of experimental studies. In this context, physicochemical (protein, ash, falling number, wet gluten, gluten index, Zeleny, and delayed sedimentation) and alveograph parameters (<i>P</i>, <i>L</i>, <i>G</i>, <i>W</i>, <i>P</i>/<i>L</i>, and IE) of 150 different bread and pastry flours were determined. Multiple regression analysis (MRA) and artificial neural network (ANN) methods were then used to predict alveograph results from this experimentally obtained data set. Root mean square error (RMSE), mean absolute error (MAE), Nash-Sutcliffe (NSEC), and relative error (RE) performance statistics were used to evaluate the CS prediction capabilities of the methods. It was found that the flours were in the range of 11.01%–13.82% protein, 325–403 s falling number, and 30–61 mL Zeleny and delayed sedimentation values. The ANN method showed better predictive performance than the regression-based method. W was the best estimated parameter in the ANN model. This was followed by <i>G</i>, <i>L</i>, <i>I</i>e, <i>P</i>/<i>L</i>, and <i>P</i> values. Considering the RMSE value of the W parameter, it was observed that the ANN method provided an improvement of 5.16, 1.76, and 2.15 times compared to the regression method for the training, validation, and test sets, respectively.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435214","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thermodynamic performance of hot air drying system: Energy and exergy analysis for wet glass containers in honey processing plant","authors":"Ahmad Piri,&nbsp;Amin Hazervazifeh","doi":"10.1111/jfpe.14741","DOIUrl":"https://doi.org/10.1111/jfpe.14741","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Considering environmental challenges and the diminishing share of energy expenses in the final product cost, evaluating energy-intensive systems is crucial. This study examines the drying process of wet glass containers in a honey processing plant using a continuous convection dryer through energy and exergy analyses. Mass, energy, and exergy balances were performed using EES software. The energetic performance indicators revealed a heat loss rate of 3.33 kW, energy efficiency of 20.45%, and specific energy consumption of 11711.25 kJ kg^-1H₂O. Exergetic performance indicators included an exergy destruction rate of 24.05 kW, improvement potential rate of 20.79 kW, total exergy efficiency of 14.14%, exergy efficiency of 11.14%, specific exergy consumption of 2763.92 kJ kg^-1H₂O, and a sustainability index of 1.16. Results indicated that 60.12% of exergy destruction is related to air heating, with exhaust air losing 200.54 kW, equivalent to 89.84% of total input energy, suggesting exhaust air recirculation to reduce losses.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>The wet container dryer in a honey processing plant, as the most energy-intensive component, was chosen for thermodynamic analysis. Mass, energy, and exergy balances were conducted to evaluate the system's thermodynamic performance. The exhaust air dryer lost 200.54 kW, equivalent to 89.84% of the total input energy, without utilization. Additionally, the results showed that 60.12% of the total exergy destruction in the convective drying process was related to air heating. Therefore, recirculating the exhaust air from the dryer moves the system toward an ideal thermodynamic state.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of ultrasonication and temperature on hydration process and hardness of two cowpea types","authors":"Sholeh Rostamirad,&nbsp;K. G. Duodu,&nbsp;J. P. Meyer,&nbsp;M. Sharifpur","doi":"10.1111/jfpe.14731","DOIUrl":"https://doi.org/10.1111/jfpe.14731","url":null,"abstract":"<p>Ultrasonication deployment provides a green and non-thermal option to traditional hydrothermal treatment. This study presents the impact of ultrasonication and soaking temperatures (30 and 50°C) on the water uptake and hardness of two cowpea types under increasing soaking times (15–240 min). Moisture content and hardness of the studied samples were measured using standard test methods and instruments. An increase in soaking temperature and the use of ultrasonication enhanced water uptake and reduced hardness. Ultrasonication improved mass transfer, which enhanced the diffusion of water uptake. The samples' water uptake and softening characteristics were significantly modeled with high accuracy (<i>R</i>² = 0.99) using sigmoidal and first-order kinetics equations, respectively. The impact of sonication was found to be more significant at 30°C soaking of the studied cowpeas as the soaking time increased. This work justified using ultrasonication as a green technique to enhance the softening of cowpeas.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14731","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"DrYFiT: An Excel Freeware Tool to Describe Thin Layer Drying of Foods","authors":"Hasan Basri Öksüz,&nbsp;Sencer Buzrul","doi":"10.1111/jfpe.14748","DOIUrl":"https://doi.org/10.1111/jfpe.14748","url":null,"abstract":"<div>\u0000 \u0000 <p>We introduced DrYFiT (drying data fitting tool), a Microsoft Excel freeware tool to be used for modeling thin-layer drying of foods, which is available at https://drive.google.com/drive/folders/1ouompmNkmdmw1KMTJUnY0t8dJqSJ9iKv?usp=drive_link. There are 12 models in the tool and it can be used without any modeling and programming skills. Time and moisture ratio data can be entered and one of models available (one at a time) can be selected to describe the drying data. Parameter values, standard error of the parameters, <i>p</i> value and a statement that indicates whether the parameter is statistically significant or not (<i>α</i> = 0.05) are reported. Moreover, <i>R</i>², adjusted <i>R</i>² and root mean square error values are calculated for each model. Users can instantaneously observe the experimental data and the model fit on the same graph. Residual plot is given next to this graph. It is possible for the users to have the results of all models applied to drying data within a couple of minutes. The results of DrYFiT were compared with some popular software programs used for nonlinear regression and identical values (parameters, standard errors, <i>p</i> values, goodness-of-fit statistics) were obtained for 40 datasets.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142434967","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modeling Mass Transfer Kinetics and Thermodynamic Properties of Ultrasonically Pretreated and Untreated Apple Slices During Air-Frying","authors":"Mohammad Fikry,&nbsp;Mohamed Tagrida,&nbsp;Esraa Mousa,&nbsp;Ebtihal Khojah,&nbsp;Huda Aljumayi,&nbsp;Saleh Al-Ghamdi,&nbsp;Kazunori Kadota,&nbsp;Achmat Sarifudin","doi":"10.1111/jfpe.14745","DOIUrl":"https://doi.org/10.1111/jfpe.14745","url":null,"abstract":"<div>\u0000 \u0000 <p>The combination of pretreatment with ultrasonic technology and air-frying could improve the quality and efficiency of apple slice processing. This research aimed to explore how ultrasonic treatment prior to frying and varying temperatures during air-frying impact the drying and thermodynamic characteristics of apple slices. The study also aimed to assess mathematical models that explain the moisture transfer kinetics and to numerically simulate the moisture distribution in apple slices during air-frying operation. The results revealed that the moisture content and water activity (<i>a</i>_w) of apple slices consistently decreased with longer frying times, regardless of the temperature. The mathematical models' precision was confirmed through regression analysis, which accurately represented the dynamics of moisture transfer, activation energy (<i>E</i>_a), and Gibbs free energy (Δ<i>G</i>) throughout the frying process. The results of the statistical analysis showed that the two-term (exponential) model was effective in predicting moisture transfer in apple slices throughout air-frying process, while the spatial distribution of moisture was successfully illustrated by the diffusion model under different conditions. Additionally, numerical simulations showed that moisture removal is faster at higher frying temperatures, and ultrasonic pretreatment led to a shorter frying time. Ultrasonic pretreatment combined with higher frying temperatures led to reduced differential enthalpy, along with an increased effective moisture diffusivity and Gibbs free energy difference. These findings are essential for improving and optimizing the frying process in food manufacturing.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142434965","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Coupling crossflow microfiltration and nanofiltration for the concentration of aroma compounds in a raspberry hydroalcoholic extract","authors":"Adrien Servent,&nbsp;Lumley Hector,&nbsp;Guillaume Jobard,&nbsp;Manuel Dornier","doi":"10.1111/jfpe.14739","DOIUrl":"https://doi.org/10.1111/jfpe.14739","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This work investigated the coupling of microfiltration (MF) and nanofiltration (NF) to concentrate the volatile compounds in a raspberry hydroalcoholic extract. Enzymatic treatment increased the MF permeate flux by 30%–50%. The highest MF permeate flux was above 50 kg·h⁻¹·m⁻² at a mass reduction ratio of 5. MF allowed efficient clarification of the extract without significant retention of aroma compounds. Among the NF membranes tested using the MF permeate as feed, one membrane was clearly more effective in concentrating the extract in terms of flux (19 kg·h⁻¹·m⁻² at 35 bar), retention of aroma compounds (average retention of 85%), phenolic compounds (61%) and dry matter (90%). Three other membranes were of interest for the fractionation of volatiles in both permeate and retentate but with a lower permeate flux. Finally, one membrane retained few aroma compounds but showed 70% dry matter retention, making it a promising method for aroma purification versus dry matter content in the permeate.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>In this study, we investigated the coupling of crossflow MF and NF with a pectinolytic pretreatment, in order to concentrate the aroma compounds from a raw organic raspberry extract. The aim was to avoid aroma degradation and reduce the operating costs, compared to the conventional concentration thermal technologies. Few authors have studied aroma concentration by NF, which presents an interesting area of research for industrial applications. This work provides keys for flavor manufacturers to add value to their products at a low cost and with limited environmental impact, producing concentrated natural aroma extracts for food. Another originality of this work for industrial companies was to show that thanks to the same process, several fractionations could be achieved simply by modifying the operating conditions. Therefore, this work contributed to propose new applicable processing for the production of natural flavors in a context of high consumer and market demand for organic ingredients.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14739","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142434966","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}