NFS Journal最新文献

{"title":"Endocrine-active and endocrine-disrupting compounds in food – occurrence, formation and relevance","authors":"Constanze Stiefel ,&nbsp;Florian Stintzing","doi":"10.1016/j.nfs.2023.03.004","DOIUrl":"10.1016/j.nfs.2023.03.004","url":null,"abstract":"<div><p>Over the last decades, global concerns regarding possible adverse health effects of chemical pollutants on the hormonal systems of living organisms in wildlife and humans are constantly growing. Endocrine-active and endocrine-disrupting chemicals (EDC) belong to a heterogeneous class of exogenous chemicals, including various persistent anthropogenic contaminants, pesticides, distinct substances used in consumer products, and also natural compounds. Exposure through the food chain is considered essential for most EDC, while they may enter the food chain as residues from animal- or plant-based food production (e.g. pesticides or pharmaceutical residues), may be released from food contact materials, may be present due to natural contamination (e.g. mycoestrogens), may enter via a polluted environment and also as natural plant food ingredients (e.g. phytoestrogens). The complexity of the subject is due to: a) the ubiquitous occurrence and hardly possible avoidance of many substances with supposed endocrine properties, b) the scientific disagreement among experts and the huge number of partly controversial study outcomes and c) the increasing pressure of the public, necessitating a higher level of transparency and clear-cut orientation with respect to avoidance and reduction strategies.</p><p>In this light, the current review intends to provide an overview of the historical and regulatory developments regarding the topic of EDC, discusses the important difference between endocrine-active and disruptive substances and presents some key characteristics of endocrine acting substances for a better understanding of their relevance for the food chain including possible long-term effects, windows of sensitivity, low-dose and possible “cocktail” effects. In addition, a comprehensive overview on the different exposure paths of endocrine-active and disruptive substances in the food chain is given, with both a focus on naturally occurring food ingredients and possible contaminations from external sources.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"31 ","pages":"Pages 57-92"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42008795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of fermenting with Lacticaseibacillus rhamnosus GG on quality attributes and storage stability of buffalo milk yogurt incorporated with bael (Aegle marmelos) fruit pulp","authors":"Dinusha Yapa ,&nbsp;D.M.D. Rasika ,&nbsp;W.A.D.V. Weerathilake ,&nbsp;Jithmi Siriwardhana ,&nbsp;Hasitha Priyashantha","doi":"10.1016/j.nfs.2023.04.002","DOIUrl":"10.1016/j.nfs.2023.04.002","url":null,"abstract":"<div><h3>Background</h3><p>Producing functional food by adding fruits or fruit pulps have attracted great attention. Simultaneously, buffalo milk is gaining an increasing demand as an alternative to cow milk. Thus, value addition and diversification of buffalo milk products have gained much commercial and research interest. Hence, we aimed to investigate the potentials of developing and characterizing probiotic enriched buffalo milk yogurts with bael fruit pulp using exopolysaccharides producing probiotic <em>Lacticaseibacillus rhamnosus</em> GG (LGG).</p></div><div><h3>Methods</h3><p>Four types of buffalo milk yogurts were tested, e.g. fermenting with the yogurt starter culture only (e.g., control) and fermenting with the combination of yogurt starter culture and LGG with varying levels (<em>w</em>/<em>v</em>) of bael fruit pulp incorporations, i.e., 0%, 5% and 10%. Variation in pH, syneresis, hardness, probiotic viability and sensory attributes during 21 days of storage in 4 °C were assessed for all treatments.</p></div><div><h3>Results</h3><p>Fermenting with LGG had a positive effect on post-acidification and syneresis rate compared to the control yogurt. Bael incorporation did not affect the post-acidification, but significantly decreased the level of syneresis at the end of storage. All probiotic formulations maintained LGG counts of &gt;10⁷ CFU/mL and the highest counts were observed in 5% (<em>w</em>/<em>v</em>) bael incorporated yogurt.</p></div><div><h3>Conclusions</h3><p>Results confirmed the possibility of using buffalo milk yogurt as an ideal matrix to deliver LGG with promising probiotic capacity. The use of 5% bael incorporation provides an optimal combination for synbiotic product development.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"31 ","pages":"Pages 102-109"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48337307","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":"Plant-based cellulose nanomaterials for food products with lowered energy uptake and improved nutritional value-a review","authors":"Nopparat Prabsangob","doi":"10.1016/j.nfs.2023.03.002","DOIUrl":"10.1016/j.nfs.2023.03.002","url":null,"abstract":"<div><p>Cellulose nanomaterials (CNMs) can be prepared from various plant sources that are by-products from agro-industrial processing, making them an interesting candidate to support sustainability in the food industry. Owing to their functional properties, CNMs can be practically used as a fat replacer to preserve the quality of several products while lowering the fat content, for which different major modes of action can be supposed for nanocrystalline celluloses (NCCs) and nanofibrillated celluloses (NFCs). CNMs can also exhibit a lipolysis retardation effect, thereby allowing their application in lowering the energy uptake from food. Furthermore, the surface activity of CNMs can be utilized to prepare functional foods by acting as an excipient for bioactive compounds. The characteristics of CNMs are affected by the raw material and preparation conditions, leading to dissimilar functional properties of the materials. This article discusses the application of CNMs for the development of healthy and functional food products. There are some challenges with using CNMs as functional ingredients in food production from both safety and technological aspects.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"31 ","pages":"Pages 39-49"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48944392","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":"Antimicrobial activities, phenolic and flavonoid contents, antioxidant and DNA protection of the internal and outer layers of Allium cepa L. from Iran","authors":"Niloufar Mardani ,&nbsp;Mahshid Jahadi ,&nbsp;Mahshid Sadeghian ,&nbsp;Kourosh Keighobadi ,&nbsp;Kianoush Khosravi-Darani","doi":"10.1016/j.nfs.2023.03.003","DOIUrl":"10.1016/j.nfs.2023.03.003","url":null,"abstract":"<div><p><em>Allium cepa</em> L., known as a wild onion in Iran with different high antioxidant and antimicrobial activities in internal and outer layers. The aim of this study was to assess phenolic and flavonoid contents as well as antioxidant and antimicrobial activities of the internal and outer layers of ten Iranian onions (<em>Allium cepa</em> L.) landrace and compare them with three hybrid onions. Results showed that the total phenolic, flavonoid contents and the antioxidant capacity of the onions ranged 18.76–65.25 (mg GAE/g DW), 0.06–1.92 (mg/g DW) and 10.34–40.54%, respectively. The results showed higher total phenolic and flavonoid content as well as antioxidant activity and protection of pBR322 DNA in the outer layer in compare to internal ones due to higher hydroxyl radicals. Based on the results, the present study showed that red onions such as landraces originated from Azarshahr and Nowshahr included the highest quantities of phenolic and flavonoid contents as well as antioxidant activity and DNA protection values. Inhibition zone and minimum inhibitory and minimum microbicidal concentration of internal layer of onion from Kahrizak were significantly different from others (<em>p</em> &lt; 0.05). This research showed the potential of Iranian onions as a natural preservative and good antioxidant.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"31 ","pages":"Pages 93-101"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47306674","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":"Erratum to “Extruded breakfast cereal from finger millet flour blends: Nutritional composition, in-vivo protein quality assessment and biochemical indices of rat fed” [29(2022) 35–42]","authors":"Temitope Yemisi Akinyemi ,&nbsp;Adedamola Iyioluwa Akinyede ,&nbsp;Timilehin David Oluwajuyitan","doi":"10.1016/j.nfs.2023.03.006","DOIUrl":"10.1016/j.nfs.2023.03.006","url":null,"abstract":"","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"31 ","pages":"Page 171"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43333133","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":"Antimicrobial activities of phenolic extracts of coffee mucilage","authors":"Carolina Chaves-Ulate ,&nbsp;César Rodríguez-Sánchez ,&nbsp;María Laura Arias-Echandi ,&nbsp;Patricia Esquivel","doi":"10.1016/j.nfs.2023.03.005","DOIUrl":"10.1016/j.nfs.2023.03.005","url":null,"abstract":"<div><p>The inhibition exerted by ethanolic extracts of coffee mucilage on the growth of bacteria was studied by microdilution in agar. The growth inhibition effect was evaluated for pathogenic or food spoilage related bacteria (<em>Pseudomonas aeruginosa</em> (ATCC 27853), <em>Alcaligenes</em> sp. (UCR277), <em>Serratia</em> sp. (UCR299), <em>Micrococcus luteus</em> (ATCC4698), <em>Escherichia coli</em> (ATCC35150), <em>Staphylococcus aureus</em> (ATCC25923), <em>Bacillus cereus</em> (ATCC14579), <em>Salmonella enterica</em> subsp. <em>enterica</em> (ATCC 13311) and <em>Listeria monocytogenes</em> (SLCC4013)) and for bacteria associated with human intestinal biota (<em>Lactobacillus acidophilus</em>, <em>Lactobacillus casei</em>, <em>Lactobacillus rhamnosus</em>, <em>Lactiplantibacillus</em> plantarum subsp. plantarum). The most effective growth inhibition was observed for <em>B. cereus</em> (ATCC14579). The content of chlorogenic acid and caffeine in the ethanolic extracts was quantified by HPLC/DAD. The chlorogenic acid content in the extracts ranged from 2.67 to 4.76 mg/ml, while the caffeine content ranged from 1.24 to 6.48 mg/ml. Although ethanolic extracts of coffee berry mucilage inhibited the growth of <em>B. cereus</em>, this inhibition does not seem to be related to the caffeine or chlorogenic acid contents.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"31 ","pages":"Pages 50-56"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46298725","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":"Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits","authors":"Hernán E. Verón ,&nbsp;Luciana Contreras ,&nbsp;María Inés Isla ,&nbsp;Sebastian Torres","doi":"10.1016/j.nfs.2023.04.003","DOIUrl":"10.1016/j.nfs.2023.04.003","url":null,"abstract":"<div><p><em>Opuntia ficus-indica</em> fruits are outstanding for their sensory attributes and multiple health benefits. However, this fruit is highly perishable, and substantial efforts have been carried out to extend its shelf-life. Lactic fermentation of fruits by-products using autochthonous bacteria arises as relevant technology for preserving vegetables and their by-products. In this study, autochthonous <em>Lactiplantibacillus plantarum</em> and <em>Fructobacillus fructosus</em> strains previously selected from <em>Opuntia ficus-indica</em> fruits of Northwestern Argentina were characterized according to their technological and functional properties to select the most suitable for the production of fermented cactus pear products. <em>L. plantarum</em> strains showed better acidifying activity, decreasing the pH of the juice by about 2.9 units in 24 h. All the strains studied produced lactic and propionic acids, and <em>L.</em> <em>plantarum</em> S-811 and S-TF2 strains and <em>F. fructosus</em> S-TF7 strain were the better lactic acid producers, with values around 9.5 g/l. These strains also displayed antimicrobial activities against undesirable pathogen bacteria, showed a safety profile typical of lactic acid bacteria, and the juice fermented with these strains preserves the phenolic compounds content and antioxidant activity of unfermented juice. The obtained results showed the potential of <em>L.</em> <em>plantarum</em> S-811 and S-TF2, and <em>F. fructosus</em> S-22 for their use as starters for the fermentation of cactus pear by-products, standing out <em>L.</em> <em>plantarum</em> S-811 for its potentiality to elaborate a fermented cactus pear beverage. The cactus pear juice fermented by <em>L.</em> <em>plantarum</em> S-811 showed physicochemical and microbiological stability that favors juice shelf-life. Besides, fermentation conferred distinctive sensory features to the cactus pear juice without influencing consumers' overall acceptability.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"31 ","pages":"Pages 110-122"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47194619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of ultrafiltration followed by heat or high-pressure treatment on camel and bovine milk cheeses","authors":"Mustapha Mbye ,&nbsp;Mutamed Ayyash ,&nbsp;Huda Mohamed ,&nbsp;Basim Abu-Jdayil ,&nbsp;Rabih Kamleh ,&nbsp;Afaf Kamal-Eldin","doi":"10.1016/j.nfs.2023.04.004","DOIUrl":"10.1016/j.nfs.2023.04.004","url":null,"abstract":"<div><p>The aim of this study was to assess the effects of ultrafiltration (UF) combined with high-pressure processing (HPP) or heat treatment on the quality of soft cheese produced from camel milk (CM) or bovine milk (BM). Milk was concentrated by UF (0, 1, and 2-fold) before treatment with HPP at 350 MPa or 550 MPa for 5 min at 4 °C or by pasteurization at 65 °C for 30 min or at 75 °C for 30 s. Cheeses were produced using starter cultures and camel chymosin and pH, yield, proximate composition, texture profile, rheological properties, and protein profiles were determined. The highest yield of BM cheese (26%) was observed under the treatment with 2-fold UF combined with HPP at 550 MPa. CM cheese had the highest storage and loss moduli as well as the total solid and protein content under this treatment. According to SDS-PAGE electrophoresis, CM cheeses were more susceptible to proteolysis and had a higher number of low-molecular-weight bands, indicating the involvement of some active enzymes compared with BM cheeses. In conclusion, UF combined with HPP can enhance the cheese total solid content and gel structure in CM cheese products compared with heat treatment.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"31 ","pages":"Pages 123-132"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49138121","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":"Suppression of histamine formation in processed tuna fish using probiotic (Lactiplantibacillus plantarum BY-45) approach","authors":"Yan Ramona ,&nbsp;Adnorita Fandah Oktariani ,&nbsp;I Made Agus Gelgel Wirasuta ,&nbsp;Ni Made Teriyani ,&nbsp;Dipayan Sarkar ,&nbsp;Kalidas Shetty","doi":"10.1016/j.nfs.2023.05.001","DOIUrl":"https://doi.org/10.1016/j.nfs.2023.05.001","url":null,"abstract":"<div><p>Histamine producing foodborne pathogens pose a major microbiological risk in the overall seafood products. Specifically, negative health effects of histamine poisoning from seafood products after processing is a food safety and human health concern globally. Therefore, it is essential to advance sustainable and inexpensive post-harvest processing strategies to counter this serious food safety and health challenge and to improve overall food quality of common seafood product like tuna fish. Based on these food safety and health quality needs, the aim of this study was to investigate the effectiveness of the combination of <em>Lactiplantibacillus plantarum</em> BY-45 and salt concentration to control histamine formation <em>in vitro</em> and <em>in vivo</em> on sample filet of tuna fish during processing to reduce this microbiological associated health risk. Isolation and identification of histamine forming bacteria in tuna loin and optimal storage temperature for inhibiting histamine formation was determined with <em>L. plantarum</em> BY-45 treatment. In this study, <em>Escherichia coli</em> belonging to Enterobacteriaceae family was found to be the predominant histamine forming bacteria contaminating our tuna samples. This contamination was suspected to happen during handling after catch and prior to landing at Benoa harbor, Bali for further processing. However, the rate of histamine formation was significantly suppressed (&lt;1 ppm) at temperature of ≤2°C, which was significantly lower than 79.73–88.33 ppm that was produced at 4°C. Additionally, in response to LAB and salt combination, histamine formation by <em>E. coli</em> was totally suppressed. The results of this study were consistent in the <em>in vivo</em> assay on loins of tuna samples. Overall, this study provides the foundation to reduce microbiological food safety risk from histamine poisoning by foodborne pathogens in tuna, and beneficial LAB based strategy can be targeted to achieve wider food safety and health quality benefits in processed seafood.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"31 ","pages":"Pages 133-141"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50196243","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 handling practices, the prevalence of aflatoxin dietary exposure and its associated factors among children aged 6–23 months in Bukombe District, Tanzania","authors":"Mariam Said Nakuwa,&nbsp;Richard Mongi,&nbsp;Selestine Ngoma","doi":"10.1016/j.nfs.2023.05.004","DOIUrl":"10.1016/j.nfs.2023.05.004","url":null,"abstract":"<div><h3>Background</h3><p>Complementary foods are provided to newborns and early children to replace breast milk, which, after six months of exclusive breastfeeding, is no longer adequate to meet the child's nutritional needs. However, foods like dairy, grains like maize, sorghum, and millet, as well as nuts like groundnuts, which are frequently suggested as supplemental foods have all been linked to aflatoxin contamination. Understanding how caregiver preparation and storage practices of complementary flour affect children's aflatoxin exposure is crucial.</p></div><div><h3>Objective</h3><p>To determine the prevalence of dietary exposure to aflatoxin and its associated factors in children aged 6–23 months complemented with cereal-based foods in the Bukombe District of Geita Region in Tanzania.</p></div><div><h3>Methodology</h3><p>An analytical cross-sectional study was used to survey 342 households of children aged 6–23 months. Fifty complementary flour samples from 50 of the total households were chosen at random and tested for aflatoxin using the HPLC technique and standard methods. A semi-structured questionnaire was used to assess parents'/caregivers' food handling and preparation practices and the amount of food consumed. The obtained results were used to estimate aflatoxin dietary exposure of children in the study.</p></div><div><h3>Results</h3><p>Most of the children (86%) were exposed to aflatoxin through diet with a median value of 0.3 μg/kg-bw/day mainly linked to age and breastfeeding status. The majority of the exposed (86%) were above the reference limit of 0.04 μg/kg-bw/day. Most parents (98.5%) chose maize as the main component of complementary flour, either on its own or mixed with other cereals and winnowing and dehulling as the most and least common practices with the proportion of 78.9% and 9.4% respectively. Furthermore, a majority (88%) of flour samples were contaminated with aflatoxin B1 and total aflatoxin with log mean values of 1.2 ± 0.81 and 1.5 ± 0.68 μg/kg respectively which were above the Tanzania reference limit of 5 μg/kg and 10 μg/kg respectively. Contamination was significantly (<em>p</em> &lt; 0.05) associated with location (Fisher's exact value = 6.68, <em>p</em> = 0.036), source of cereals (Fisher's exact value = 56.4 <em>p</em> = 0.025), and storage time (Fisher exact value = 23.8, <em>p</em> &lt; 0.001).</p></div><div><h3>Conclusion</h3><p>In view of the findings, aflatoxin contamination in flours used for complementary feeding was beyond tolerable limits, hence increasing the risk of children's dietary exposure. This suggests that strengthening strategies to control aflatoxin contamination of maize throughout the food chain and teaching parents about preparation and storage methods that reduce aflatoxin in cereals/flour are important.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"31 ","pages":"Pages 162-170"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43732317","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}