Procedia food science最新文献

{"title":"The Mechanisms Underlying the Anthracnose Disease Reduction by Rice Hull as a Silicon Source in Capsicum (Capsicum Annuum L.) Grown in Simplified Hydroponics","authors":"H.A.R.K. Jayawardana ,&nbsp;H.L.D. Weerahewa ,&nbsp;M.D.J.S. Saparamadu","doi":"10.1016/j.profoo.2016.02.035","DOIUrl":"10.1016/j.profoo.2016.02.035","url":null,"abstract":"<div><p>Silicon has proven to be effective in controlling many diseases in plants and could be used as an alternative strategy against chemical control of diseases. Rice hull is an environmental friendly natural source of silicon. This study was conducted to investigate the effect of rice hull as a Si source on anthracnose disease and also on fruit cuticle thickness (CT), total soluble and cell wall-bound phenolic compounds (TSP and CWBP) in fruits and formation of fungal appressoria on fruits as possible mechanisms of disease reduction in capsicum (<em>Capsicum annuum</em> L.). In this study a simplified hydroponics system (SHS) with rice hull as an inert media and nutrients supplied with either NF (New Formula) or Albert's solution was used. A liquid hydroponic system (LHS) was also maintained with same nutrient solutions as controls. Disease development was assessed by challenge inoculation with <em>Colletotrichum gloeosporioides</em> on fruits. CT was measured using stage and ocular micrometer. TSP and CWBP in fruits were analysed by Folin-Ciocalteu method during first 5 days after inoculation (DAI). Appressoria formation by fungal conidia on fruit peels at inoculated spots was observed through micrometer daily after inoculation. More than 83% disease reduction was observed in fruits harvested from SHS compared to that of LHS supplied with both nutrient solutions. There were significantly higher values of CT and CWBP (about 45% and 30% respectively) in fruits from SHS compared to that of LHS (Si-free). However, TSP was not significantly affected by Si treatment. A higher percentage of appressoria was prevailed on fruits harvested from SHS thus the disease initiation was delayed compared to that of LHS. There may be a possibility that germination of appressoria was hindered by thicker cuticle or biochemical reaction involved with induced CWBP in fruits from Si treated plants.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 147-150"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.035","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89690276","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":"Economic Origins of Dietary Diseases: Is Obesity becoming a Middle Income Problem?","authors":"D.V.P. Prasada","doi":"10.1016/j.profoo.2016.02.024","DOIUrl":"10.1016/j.profoo.2016.02.024","url":null,"abstract":"<div><p>Obesity resembles a typical negative economic externality to the public health system. Previous literature identifies a positive connection between national income levels and incidence of obesity. Due to changes in globalization of food culture and media, food habits are spreading rapidly over the country borders from high into middle income countries. Due to these developments, association of obesity with high income is questionable. We pursue this research question using cross-country data from 2013 by modeling obesity-related dietary health outcomes in terms of linear and nonlinear income effects. Additional control variables include within-country income inequality and region fixed effects. Departing from the linear trends in the literature, the model results show statistically significant nonlinear effects of income. However, these effects are small in magnitude.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 113-116"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.024","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75115948","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":"Ascertaining of Optimum Pyrolysis Conditions in Producing Refuse Tea Biochar as a Soil Amendment","authors":"H.A.H.I. Amarasinghe ,&nbsp;S.K. Gunathilake ,&nbsp;A.K. Karunarathna","doi":"10.1016/j.profoo.2016.02.021","DOIUrl":"10.1016/j.profoo.2016.02.021","url":null,"abstract":"<div><p>Refused tea is a waste product of tea processing. Manufacturing of biochar from organic waste is an emerging technology where biochar can be used as a soil amendment for environmental remediation and carbon sequestration. As such the aim of this study was to determine the optimum pyrolysis conditions in producing refuse tea biochar for the said uses. Three refused tea samples were collected randomly from the bulk from tea processing factory in Gampola area of Sri Lanka and basic physical and proximate analysis were done. Initially, refused tea was packed tightly in the pyrolytic reactor which was designed to pyrolysis refused tea and pyrolysis was carried out by using five combinations of temperature (300, 350, 400, 450, 500 ^oC) and four retention times (15<!--> <!-->min, 30<!--> <!-->min, 45<!--> <!-->min and 1 hour). The physical and chemical characteristics of biochar were analysed in line with the biochar quality standards proposed by International Biochar Initiatives (IBI). Results showed that the yield of biochar varied with the residence time for a given temperature treatment. The chemical, physical and morphological properties of biochar are largely influenced by the residence time for a given temperature treatment. Temperatures between 450^oC and 500^oC, and residence time between 45 and 60<!--> <!-->minutes showed the highest biochar mass recovery. This research revealed that refuse tea can be effectively converted to biochar between 450 to 500 oC temperatures subjected to a residence time of 45 to 60<!--> <!-->minutes. It also showed that higher volatilization rates at optimum temperature and residence time combination can be positively used for up scaling the pyrolysis reactor.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 97-102"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.021","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75962443","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":"“Blown pack” Probabilistic Modeling for C. Algidicarnis and C. Estertheticum under the Effects of Storage Temperature, Vacuum Level and Package Shrink Temperature","authors":"A.R. Silva ,&nbsp;J. Carvalho ,&nbsp;P.R. Massaguer","doi":"10.1016/j.profoo.2016.02.086","DOIUrl":"10.1016/j.profoo.2016.02.086","url":null,"abstract":"<div><p>A model for ‘blown pack’ probability (BPP) caused by spores of <em>C.estertheticum</em> DSM8809 and <em>C.algidicarnis</em>, was developed as a function of vacuum packaging variables: storage temperature(ST:-2, 2, 4 and 15<!--> <!-->°C), vacuum level(VL:6 and 9mBar) and heat shrink temperature(HST:83 and 87<!--> <!-->°C). Beef meat pieces, were inoculated with spore suspensions individually at 10²spores/cm², packed and daily monitored up to 90 days. The lower BPP, estimated by the log-logistic model, for <em>C.algidicarnis</em> was 0.8% at:-1.5<!--> <!-->°C/6mBar/87<!--> <!-->°C while for <em>C.estertheticum</em> was 99.13% at the same conditions. For both organisms, tested variables were unable to eliminate the risk of blown packaged spoilage, at 10²spores/cm² contamination level.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 59-62"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.086","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73742950","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 Combine Harvesting on Head Rice Yield and Chaff Content of Long and Short Grain Paddy Harvest in Sri Lanka","authors":"U.G. Chandrajith,&nbsp;D.M.C.C. Gunathilake,&nbsp;B.D.M.P. Bandara,&nbsp;D.P.C. Swarnasiri","doi":"10.1016/j.profoo.2016.02.029","DOIUrl":"10.1016/j.profoo.2016.02.029","url":null,"abstract":"<div><p>Paddy harvesting is the process of collecting the mature rice crop from the field which consists of activities such as cutting, handling, threshing and cleaning. Cutting, threshing and cleaning plays an important role to reduce postharvest losses. Lower performance of traditional harvesting process, labour shortage, reduced turn-around time and use of high yielding varieties have inevitably forced farmers to shift into mechanical grain harvesting in Sri Lanka. Rice milling is carried out to produce an edible polished or white rice product from harvested rough rice. Head rice yield is considered for marketing purposes because broken rice has low price in the market. Field survey was conducted in Polonnaruwa, Ampara and Hambanthota districts to identify most popular types of combine harvesters operating in the above districts. Paddy samples were collected from harvest of two most popular models of combine harvester in triplicate. Paddy sample of 1m² area from every paddy field were harvested separately by manual harvesting followed by manual threshing and cleaning in laboratory as control sample of relevant paddy field. Moisture content of the paddy grains were measured in the paddy field using digital moisture meter before harvesting. Paddy samples were subjected to sun drying until the moisture content come down to 14±1% before the quality analysis in the laboratory. Each paddy sample was analyzed for moisture content, chaff percentage and head rice yield percentage (HRY). Paddy was milled using laboratory scale rubber roll sheller and abrasive polisher. Chaff content percentage was measured by adding 100<!--> <!-->ml of paddy to water and volume of chaff was measured using graduated cylinder. HRY was calculated dividing the weight of grain partials, which are larger than the ³/₄ of the grain, by weight of paddy sample. HRY between the two combine harvesting machine models evaluated were not significantly different at p&lt;0.05 and also it was not significantly dependent on the harvesting methods such as combine harvesting and manual harvesting. The chaff content was significantly higher in model-2 in comparison to control sample for long grain paddy while model-1 was not significantly different with control sample for short grain paddy.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 242-245"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.029","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84230930","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":"Predicting Growth of Weissella Viridescens in Culture Medium under Dynamic Temperature Conditions","authors":"Wiaslan Figueiredo Martins,&nbsp;Daniel Angelo Longhi,&nbsp;Natielle Maria Costa Menezes,&nbsp;Ana Paula Rosa da Silva Camargo,&nbsp;João Borges Laurindo,&nbsp;Gláucia Maria Falcão de Aragão","doi":"10.1016/j.profoo.2016.02.082","DOIUrl":"10.1016/j.profoo.2016.02.082","url":null,"abstract":"<div><p>The lactic acid bacteria (LAB) are among the main spoilage microorganisms of foods, and the <em>Weissella viridescens</em> (formerly <em>Lactobacillus viridescens</em>) is well known to cause deterioration on the meat surface in vacuum packed meat products, even under refrigerated conditions. Therefore, this study evaluated the predictive ability of Baranyi and Roberts dynamic model to describe <em>W. viridescens</em> growth in culture medium (which simulates a food rich in nutrients), subjected to dynamic temperature conditions. Baranyi and Roberts primary model was fitted to the growth curves of <em>W. viridescens</em> in culture medium under six different isothermal temperatures (4, 8, 12, 16, 20 and 30°C) previously obtained in our laboratory. Four secondary models (linear, square root, exponential and Arrhenius type) were assessed to describe the influence of temperature on the growth parameters. The square root was the best model to describe temperature influence on <em>μ</em>_<em>max</em> parameter. For <em>Y</em>_<em>max</em> parameter, the secondary model was considered the mean values obtained experimentally in the studied temperature range. Experimental data were used to evaluate the model predictions under dynamic conditions for two different temperature profiles, NIP-1 (12-16-20-25°C) and NIP-2 (16-12-8-4°C). According to the statistical indexes, the model showed better predictive ability for NIP-1, with RMSE of 0.3341, R² of 0.9939, bias factor of 1.0046 and accuracy factor of 1.0197; the growth of <em>W. viridescens</em> under NIP-2 conditions was underestimated, indicating a fail dangerous prediction. The results showed that the predictive model can be used to predict the shelf life of meat products spoiled by <em>W. viridescens</em>.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 37-40"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.082","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89443534","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":"Modeling the Time to Fail of Peach Nectars Formulated by Hurdle Technology","authors":"M.E. González-Miguel,&nbsp;N. Ramírez-Corona,&nbsp;E. Palou,&nbsp;A. López-Malo","doi":"10.1016/j.profoo.2016.02.094","DOIUrl":"10.1016/j.profoo.2016.02.094","url":null,"abstract":"<div><p>The use of regression with life-data is helpful to observe whether one or more factors affect the failure time (spoilage) of a product, obtaining a model that predicts the time to fail (TTF). TTF models link kinetic (lag time) and probabilistic (growth /no-growth prediction) models for selected formulation/storage conditions. Our objective was to assess the individual and combined effects of pH, a_w, and the incorporation of potassium sorbate (KS) or sodium benzoate (BNa) at selected concentrations on the microbial stability of peach nectar during storage at 25°C, in order to model and predict TTF. Peach nectars were formulated with 40% fruit pulp and the necessary sucrose syrup and citric acid to attain a_w 0.96, 0.97, or 0.98 and pH 3.0, 3.5, or 4.0; while 0, 500, or 1000ppm of KS or BNa were added. Nectars were stored for 180 days in glass jars at 25°C, and periodically analyzed (standard plate as well as yeast and mould counts). The experimental design and analyses were replicated three times. Storage times that revealed microbial populations higher than 10⁴ CFU/mL and signs of spoilage were registered to model TTF by survival analysis. From the 54 combinations tested, 9 formulations (without antimicrobials) exhibited early spoilage (&lt;5 days). For the combinations formulated with 500ppm of BNa, spoilage was detected after 30 days; much longer spoilage times were observed for nectars with 1000ppm of KS or BNa. In general, KS was more effective than BNa in delaying spoilage when 1000ppm were added. TTF models included individual and interaction effects of the evaluated factors and revealed good agreement among experimental and predicted data (R²&gt;0.90). Survival analysis through TTF models can be used to predict spoilage time under specific factor combinations or to select factor levels for a specific shelf-life of peach nectars.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 89-92"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.094","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89891954","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":"A Web-based Application Customized to Food Safety Requirements of Small-sized Enterprises","authors":"Pierluigi Polese ,&nbsp;Manuela Del Torre ,&nbsp;Mara Lucia Stecchini","doi":"10.1016/j.profoo.2016.06.004","DOIUrl":"10.1016/j.profoo.2016.06.004","url":null,"abstract":"<div><p>Today, European legislation considers predictive microbiology as a tool to define food safety. People in the food industry, including those in small-sized enterprises, even if they are unable to avail themselves of specific knowledge, are encouraged to use the same approach. To extend a bridge between both sides, a user-friendly, simplified, web-based application (<em>Praedicere Possumus</em>, PP) has been developed. Through this application, users have access to different modules, which apply a set of models, some of them already validated and considered reliable for determining the compliance of a food product with EU safety criteria¹. In particular, the PP applies the growth/no-growth boundary model², coupled with a three-phase linear growth model and thermal/non-thermal models. Two complementary functionalities, such as the fractional contribution of each inhibitory factor to growth probability (f) and the time evolution of the growth probability (P_t) have also been included³. The PP application is expected to assist users in defining processing and storage conditions to attain a desirable food safety level and to support food safety authorities in demonstrating compliance with legislation.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 149-153"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.06.004","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87820552","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":"International Risk Assessment Leading to Development of Food Safety Standards","authors":"Iddya Karunasagar","doi":"10.1016/j.profoo.2016.02.006","DOIUrl":"10.1016/j.profoo.2016.02.006","url":null,"abstract":"<div><p>The Sanitary and Phytosanitary (SPS) Agreement under the World Trade Organisation (WTO) provides the right to member countries trading in food commodities to take measures to protect plant, animal and human health. However, these measures cannot be arbitrary, but should be based on scientific risk assessments performed according to international standards. The agreement also requires countries to adopt international standards such as those developed by the Codex Alimentarius Commission for food safety and by the World Animal Health Organization (OIE) for animal health. Scientific risk assessments required for development of food safety standards are performed by FAO/WHO. Some examples of food safety standards set by the Codex Alimentarius Commission based on risk assessments are microbiological criteria for <em>Listeria monocytogenes</em> in ready to eat foods and Guidelines for control of pathogenic <em>Vibrio</em> spp in sea foods.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 34-36"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.006","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88098613","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":"Milk Coagulation Properties and Milk Protein Genetic Variants of Three Cattle Breeds/Types in Sri Lanka","authors":"C.D. Abeykoon ,&nbsp;R.M.C. Rathnayake ,&nbsp;M. Johansson ,&nbsp;G.L.L.P. Silva ,&nbsp;C.S. Ranadheera ,&nbsp;Å. Lundh ,&nbsp;J.K. Vidanarachchi","doi":"10.1016/j.profoo.2016.02.070","DOIUrl":"10.1016/j.profoo.2016.02.070","url":null,"abstract":"<div><p>Milk coagulation is the primary step in the development of most dairy products. Raw milk from individual cows and different breeds exhibit distinct coagulation capacities. This variation is largely influenced by milk protein genetic variants. The aim of the present study was to evaluate differences in coagulation properties between milk obtained from three cattle breeds/types found in Sri Lanka. A total of 90 milk samples (400<!--> <!-->mL from each individual) were collected from two Sri Lankan cattle breeds/types (Thamankaduwa White/TW and Local/“<em>Batu”</em> cattle) and one European cattle breed (Friesian). Collected samples were subjected to enzymatic coagulation using commercial rennet source (Chymax®, Christian Hansen Standard, Denmark) and lactic acid bacteria (LAB) coagulation using a commercial starter culture(YFL 8 12,Christian Hansen Standard, Denmark) to determine milk coagulation properties. Different properties of milk coagulum such as yield, curd firmness, syneresis and rheological properties were evaluated. The biochemical composition (lactose, protein, fat, solid-non-fat) of milk samples were determined. Capillary Zone Electrophoresis (CZE) method was used to determine milk protein genetic variants. Experimental design was Nested Completely Randomized Design with three treatments. Milk coagulation time and curd firmness after enzymatic-coagulation were not significantly different (p&gt;0.05) among the breeds. Coagulum yield was significantly higher (p&lt;0.05) for the TW type than that of other breeds. Coagulum yield was negatively correlated with β-caseinA1 and α-lactalbumin in both enzymatic (-0.58) and LAB coagulation (-0.69). Coagulum yield was positively correlated (p&lt;0.05) with β-casein B variant (0.70), protein (0.34) and lactose (0.36) contents. Meltability value was weakly and positively (p&lt;0.05) correlated (0.34) with fat content of milk. Overall results indicate that there is a significant correlation between milk coagulation properties and milk protein genetic variants in three cattle breeds/types considered in the current study. TW type is the unique among studied breeds in terms of coagulation properties and milk protein genetic variants.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 348-351"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.070","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86356361","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}