NFS Journal最新文献

{"title":"Sugar in ultraprocessed foods in Latin American capitals: From dentistry perspective","authors":"María del Pilar Angarita-Díaz ,&nbsp;Roxana Patricia Lopez-Ramos ,&nbsp;Lissette Tipan-Asimbaya ,&nbsp;Adiela Ruiz-Gómez ,&nbsp;María Alejandra Gonzalez-Bernal ,&nbsp;Luis Antonio Vicuña-Huaqui","doi":"10.1016/j.nfs.2023.02.001","DOIUrl":"10.1016/j.nfs.2023.02.001","url":null,"abstract":"<div><h3>Introduction</h3><p>High sugar consumption is associated with dental caries. The objective of this study was to determine the concentrations of sugar and other nutrients in sweetened, ultraprocessed foods from Bogotá, Lima, and Quito.</p></div><div><h3>Methods</h3><p>A descriptive study was conducted in which information was collected on the concentration of total sugars and other nutrients from a nutrition table of ultraprocessed foods with a sweet taste from the primary chain supermarkets in Bogotá, Lima, and Quito. The groups of registered foods were non-carbonated and carbonated drinks, nectar and fruit juices, fermented dairy products, other milk-based drinks, compotes, breakfast cereals, bakery products, confectionery, desserts, dried fruits and nut candies, and flavored powder. Descriptive analyses were conducted to determine the measures of central tendency.</p></div><div><h3>Results</h3><p>In the present study, information was collected on 1830 products. A median total sugar content of 11.0 (7.0–17.0) grams/portion was identified in sweetened foods from Bogotá, while the median was 10.3 (6.0–14.7) in Lima and 9.0 (5.0–15.00) in Quito. Approximately 80% of foods from Bogotá and approximately 70% of foods from Lima and Quito exceed the maximum sugar concentration established in the resolutions passed by each country, which state the parameters and ranges to determine whether food is high in sugar. In addition, most of the registered foods in this study have a nonexistent or extremely low content of fiber, proteins, vitamins, and minerals.</p></div><div><h3>Conclusions</h3><p>A high percentage of foods with high sugar concentrations were found in Bogotá, Lima, and Quito, contributing to the risk of dental caries. This highlights the importance of odontologists educating patients on the proper selection of foods.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"30 ","pages":"Pages 21-31"},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45750325","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":"Formulation and nutritional properties of qualea-bird-meat-based complementary foods for children (6–23 months) in Tanzania using a linear programming technique","authors":"L.S. Ngume ,&nbsp;L.K. Katalambula ,&nbsp;M. J Munyogwa ,&nbsp;R.J. Mongi ,&nbsp;H. Lyeme","doi":"10.1016/j.nfs.2022.12.001","DOIUrl":"10.1016/j.nfs.2022.12.001","url":null,"abstract":"<div><h3>Background</h3><p>Long-standing mitigation strategies have been used to address the issue of malnutrition in children, especially undernutrition in developing countries including Tanzania, however, the problem still exists. Development of instant complementary formulae based on readily available local foods using robust mathematical models, to fight malnutrition seems to be one of the best options.</p></div><div><h3>Purpose</h3><p>The purpose of this study was to develop and evaluate the nutritional content of instant supplemental food formulations based on <em>qualea</em> bird's meat for infants between the ages of 6 and 23 months using a linear programming model.</p></div><div><h3>Basic procedure</h3><p>Four complementary meal formulations based on bird meat were developed using a linear programming model: control, only bird meat (CtrQM); green banana mixed with bird meat (BanQ); Irish potato mixed with bird meat (PotQ); and rice mixed with the meat (RicQ). The formulations were cooked separately at 98 °C for 45–55 min and extruded to create instant dry products and analyzed using standard methods for proximate composition, minerals, and vitamin A.</p></div><div><h3>Main finding</h3><p>The proximate composition parameters, minerals and vitamin A contents (in DM) were substantially enhanced and differed significantly (<em>p</em> &lt; 0.05) between the formulations. PotQ had a higher moisture content (8.9 g/100 g), protein (16.7 g/100 g), crude fat (1.8 g/100 g), ash (5.4 g/100 g) and crude fibre (2.9 g/100 g) than lower values in other formulations. Furthermore, calcium was the most abundant mineral (832.5 mg/kg) whereas zinc was the least abundant mineral (38.5 mg/100 g). The variation in mineral contents among formulations was also significant (<em>p</em> &lt; 0.05). Additionally, RicQ had significantly (p &lt; 0.05) highest retinol (26.5 mg/kg) and beta-carotene (4.9 μg/g) while the lowest values were observed in the control sample with values of 3.3 mg/kg and 1.6 μg/g respectively.</p></div><div><h3>Conclusion</h3><p>In a view of the findings, a linear programming model optimized and enhanced the proximate composition, mineral, and vitamin A qualities of the <em>qualea</em> birds' meat-based instant complementary formulation that seems to meet the RDAs for infants aged 6 to 23 months. Therefore, the application of the model in product formulation to combat malnutrition in the country is highly recommended.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"30 ","pages":"Pages 1-7"},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49278551","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":"Development of Phil-HEI and its evaluation of the Filipino diet: 2018 Expanded National Nutrition Survey","authors":"Imelda Angeles-Agdeppa,&nbsp;Marvin B. Toledo,&nbsp;Janine Marie S. Dariagan,&nbsp;Jezreel Ann T. Zamora","doi":"10.1016/j.nfs.2023.02.003","DOIUrl":"https://doi.org/10.1016/j.nfs.2023.02.003","url":null,"abstract":"","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"31 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50195816","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":"Idaho ‘Cabernet Sauvignon’ grape composition altered by grapevine leafroll-associated virus 3","authors":"Jungmin Lee ,&nbsp;Christopher D. Rennaker ,&nbsp;Brandon D. Thompson ,&nbsp;Jennifer Dahan ,&nbsp;Alexander V. Karasev","doi":"10.1016/j.nfs.2023.02.002","DOIUrl":"https://doi.org/10.1016/j.nfs.2023.02.002","url":null,"abstract":"","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"31 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50195815","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":"Oxidative stability of fish oil dietary supplements and their cytotoxic effect on cultured human keratinocytes","authors":"Amanda Janaína Suzan ,&nbsp;Pedro Henrique Dias Garcia ,&nbsp;Cibele Priscila Busch Furlan ,&nbsp;Fátima Cristine Ribeiro Barba ,&nbsp;Yollanda Edwirges Moreira Franco ,&nbsp;Giovanna Barbarini Longato ,&nbsp;Fabiano Jares Contesini ,&nbsp;Patricia de Oliveira Carvalho","doi":"10.1016/j.nfs.2022.09.002","DOIUrl":"10.1016/j.nfs.2022.09.002","url":null,"abstract":"<div><p>Commercially available fish oil supplements (FOS) are rich in n-3 polyunsaturated fatty acids (n-3 PUFAs) and have been prescribed as complementary therapy to reduce symptoms in many inflammatory skin diseases. The objective of this study was to assess the PUFAs content, oxidative stability and investigate the inhibitory effects on immortalized human keratinocytes (HaCaT) cell growth of FOS commercialized in Brazil. The fatty acids composition, analyzed by gas chromatography, was similar for all the capsules (comprising up to 30% n-3 PUFAs) and underwent no significant alteration during the storage period (9, 12, 18 and 24 months). Primary (peroxide), secondary (anisidine), and total oxidation products levels of only two FOS exceeded the maximum established by international quality standards, however, it is recommendable that the storage period should not exceed 18 months at the ambient temperature. Some products exhibited dose-dependent inhibitory effects on HaCaT proliferation.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"29 ","pages":"Pages 1-7"},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000219/pdfft?md5=977109331256eec4c22759273a880944&pid=1-s2.0-S2352364622000219-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45409488","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":"Development of probiotic yoghurts with high protein content by ultrafiltration","authors":"Thaís Marini ,&nbsp;Darlila Aparecida Gallina ,&nbsp;Elizabeth Harumi Nabeshima ,&nbsp;Alexandre Nunes Ponezi ,&nbsp;Katya Anaya ,&nbsp;Adriane Elisabete Costa Antunes ,&nbsp;Maria Teresa Bertoldo Pacheco","doi":"10.1016/j.nfs.2022.09.003","DOIUrl":"10.1016/j.nfs.2022.09.003","url":null,"abstract":"<div><p>The ultrafiltration technique (UF) was used to achieve skim milk protein concentration and develop probiotic Greek-style yoghurt. Two yoghurts were prepared from ultrafiltered milk (with concentration factors 3 and 1.5, CF1 and CF2 samples, respectively) added with probiotic (<em>Bifidobacterium animalis</em> subsp. lactis) and compared to a control yoghurt. Proximal composition and physicochemical analyses were carried out after one day of processing. The microbiological viability of the starter and probiotic cultures, physicochemical composition, and technological properties of yoghurts during 28 days of storage were also evaluated. CF1 yoghurts showed the highest increase in protein content compared to the yoghurt CF2 and control. Consequently, this feature favoured lower post-acidification, better texture, higher water holding capacity, and absence of syneresis. Ultrafiltration was also satisfactory for enhancing the mineral content, especially calcium, phosphorus, and zinc. The probiotic bacteria remained viable throughout the refrigerated storage period, hence the use of ultrafiltered milk proved to be appropriate for producing high protein content probiotic yoghurts.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"29 ","pages":"Pages 16-25"},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000232/pdfft?md5=a26869f5683d4f44525439c2ac0da095&pid=1-s2.0-S2352364622000232-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46389007","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":"Evaluation of a digital micro-mirror device based near-infrared spectrometer for rapid and accurate prediction of quality attributes in poultry feed","authors":"Umachandi Mantena ,&nbsp;Sourabh Roy ,&nbsp;Ramesh Datla","doi":"10.1016/j.nfs.2022.11.002","DOIUrl":"10.1016/j.nfs.2022.11.002","url":null,"abstract":"<div><p>In this study, we proposed and evaluated a digital micro-mirror (DMD) based ELICO near-infrared spectrometer (NIRS) for predicting moisture, protein, and fat content in soya meal for poultry feed at a low cost and compared the results to those of the Bruker NIRS. Preprocessing, partial least squares regression (PLSR) methods, and the wet chemical method were used to develop prediction models on both instruments by using soya samples with moisture variations of 9–16%, protein variations of 41–51%, and fat variations of 0.7–3.0%. We found that the wavelength ranges of 1410–1470 nm, 1470–1560 nm, and 1100–1400 nm are sensitive wavelength ranges for the precise detection of moisture, protein, and fat, respectively. The experiment results of ELICO NIRS showed that the correlation coefficient (R²), root mean square error (RMSE), relative performance determinant (RPD), and range error ratio (RER) were 0.89, 0.77%, 3.2, and 8.5; 0.84, 1.03%, 2.7, and 9.7; and 0.86, 0.29%, 2.7, and 7.8 for moisture, protein, and fat, respectively. The maximum standard deviation was 0.006, 0.005, and 0.006 found for moisture, protein, and fat, respectively. Bruker NIRS showed that the R², RMSE, RPD, and RER were 0.83, 1.03%, 2.4, and 6.4; 0.89,0.75%, 3.0, and 13.5; and 0.74, 0.31%, 2.7, and 7.6 for moisture, protein, and fat content of soya meal, respectively. Further, the prototype outcomes were compared with the previous studies done with various techniques. As a result, the ELICO NIRS has a good figure of merit that fits within an acceptable range, and the prediction findings were well correlated with the wet chemistry method, performed similarly to Bruker NIRS. The ELICO prototype can reliably estimate a wide range of feed ingredients and has a lot of potential as a field and laboratory instrument, allowing small-to-large industries, retailers, and educational institutions to use it at a low cost.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"29 ","pages":"Pages 51-59"},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S235236462200027X/pdfft?md5=36cfb1f9286e4571d3a0849f8d497ee5&pid=1-s2.0-S235236462200027X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43904908","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":"Extruded breakfast cereal from finger millet flour blends: Nutritional composition, in-vivo protein quality assessment and biochemical indices of rat fed","authors":"Temitope Yemisi Akinyemi ,&nbsp;Adedamola Iyioluwa Akinyede ,&nbsp;Timilehin David Oluwajuyitan","doi":"10.1016/j.nfs.2022.10.001","DOIUrl":"10.1016/j.nfs.2022.10.001","url":null,"abstract":"<div><p>The study evaluated macro - micronutrient, amino acids, in-vivo protein quality, growth performance, biochemical indices of rat fed with extruded breakfast cereal from finger millet, soybean cake, and carrot pomace. Raw materials F:100% finger millet; FS: Finger millet:soybean cake (75:25)%; FC: Finger millet:carrot pomace (90:10)%; FSC: Finger millet:soybean cake:carrot pomace (60:25:15)% were blends and extruded in to ready-to-eat breakfast cereal respectively. A significant increase in crude protein was recorded in FSC (19.2 g/100 g) compared to 10.2 g/100 g obtained in F. Potassium was the most predominant mineral (34.7–41.4 mg/100 g). Total and branch chain amino acids (72.8–75.8 and 13.2–14.8) g/100 g of protein was highest in FSC. In-vivo efficiency protein ratio and biological value of rats fed follows the same trend with FSC (2.16 and 93.0%) having the highest value. Biochemical indices show that experimental samples have no negative effect on rats. Extrusion of finger millet, soybean cake, and carrot pomace enhanced nutritional values (macro and micronutrient). However, sample FSC (60% finger millet: 25% soybean cake and 15% carrot pomace) perform better among experimental diets and comparable to casein in terms of high protein, total amino acids, biological value, growth performance, biochemical indices and was ranked highest in overall acceptability.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"29 ","pages":"Pages 35-42"},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000256/pdfft?md5=6a5ea62bd1f05c7dad43e49db5cdb36d&pid=1-s2.0-S2352364622000256-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48063271","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":"Effectiveness of various solvent-produced thyme (Thymus vulgaris) extracts in inhibiting the growth of Listeria monocytogenes in frozen vegetables","authors":"Arkadiusz Zakrzewski ,&nbsp;Aleksandra Purkiewicz ,&nbsp;Piotr Jakuć ,&nbsp;Patryk Wiśniewski ,&nbsp;Tomasz Sawicki ,&nbsp;Wioleta Chajęcka-Wierzchowska ,&nbsp;Małgorzata Tańska","doi":"10.1016/j.nfs.2022.09.004","DOIUrl":"10.1016/j.nfs.2022.09.004","url":null,"abstract":"<div><p>The objective of this study was to evaluate the efficiency of thyme extracts in preventing the growth of <em>Listeria monocytogenes</em> in frozen vegetables. In order to investigate the microbiological properties of thyme extracts, <em>Listeria</em> strains were isolated from frozen vegetables and identified, as well as the minimum inhibitory concentration (MIC) of thyme extracts (<em>in vitro</em> study) and their activity in vegetable samples (<em>in vivo</em> study) were determined. Thyme extracts were prepared using ethanol, acetone, and water (cold and hot) from whole plants and different morphological parts of the thyme plant (seeds, leaves, and stems). Selected thyme extracts were assessed for their content of bioactive compounds (total phenolic compounds, flavonoids, carotenoids, and chlorophylls). Furthermore, the profiles of phenolic acids and flavonoids were analyzed using high-performance liquid chromatography (HPLC). The study results showed that 67.2% of the vegetable samples were contaminated by <em>L. monocytogenes</em> strains, with carrots and stir fry mixtures being the most infected samples. The ethanolic and acetone extracts from thyme leaves and seeds were effective bactericidal agents at a concentration of 0.5 of the mean MIC values and proved effective in reducing <em>L. monocytogenes</em> at &lt;2 log CFU/g. The strongest antibacterial activity was found for the acetone extracts from leaves, while the ethanolic extract from seeds exhibited the lowest activity. However, the ethanolic extract from leaves was more effective at a lower concentration. The greatest number of bioactive compounds (including phenolic compounds, carotenoids, and chlorophylls) were determined in the ethanolic and acetone extracts from thyme leaves.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"29 ","pages":"Pages 26-34"},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000244/pdfft?md5=aed13cbdcbfd0ff3ac7111b3cb0e1828&pid=1-s2.0-S2352364622000244-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45370586","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":"Production of fungal biomass from oat flour for the use as a nutritious food source","authors":"Neda Rousta ,&nbsp;Karin Larsson ,&nbsp;Rikard Fristedt ,&nbsp;Ingrid Undeland ,&nbsp;Swarnima Agnihotri ,&nbsp;Mohammad J. Taherzadeh","doi":"10.1016/j.nfs.2022.09.001","DOIUrl":"10.1016/j.nfs.2022.09.001","url":null,"abstract":"<div><p>Fermentation can be a powerful tool for developing new sustainable foods with increased nutritional value and fermented microbial biomass derived from filamentous fungi is a promising example. This study investigates the nutritional profile of edible <em>Aspergillus oryzae</em> biomass produced under submerged fermentation (SmF) using oat flour as a substrate. The fermentation occurred in a 1m³ airlift bioreactor during 48 h at 35 °C and the nutritional profile of the produced fungal biomass in terms of amino acids, fatty acids, minerals (Fe, Zn, Cu, Mn), vitamins (E, D₂), and dietary fiber was compared to oat flour as well as pure fungal biomass grown on semi-synthetic medium. The total amount of amino acids increased from 11% per dry weight (dw) in oat flour to 23.5% dw in oat fungal biomass with an improved relative ratio of essential amino acids (0.37 to 0.42). An increase in dietary fibers, minerals (Fe, Zn, Cu), vitamin E, as well as vitamin D₂ were also obtained in the oat fungal biomass compared to oat flour. Moreover, the short chain omega-3 α-linolenic acid (ALA) and omega-6 linoleic acid (LA) values increased from 0.6 to 8.4 and 21.7 to 68.4 (mg/g dry weight sample), respectively, in oat fungal biomass. The results indicate that fungal biomass grown on oat flour could have a potential application in the food industry as a nutritious source for a wide variety of products.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"29 ","pages":"Pages 8-15"},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000207/pdfft?md5=04348c6921e318cfa285ff1f0d961d14&pid=1-s2.0-S2352364622000207-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44568724","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}