Procedia food science最新文献

{"title":"Mapping the Complex World of the Smallholder: An Approach to Smallholder Research for Food and Income Security With Examples from Malaysia, India and Sri Lanka","authors":"Patrick O’Reilly","doi":"10.1016/j.profoo.2016.02.010","DOIUrl":"10.1016/j.profoo.2016.02.010","url":null,"abstract":"<div><p>Smallholders continue to account for up to 87% of all agricultural holdings and 70% of the global food supply while consuming only 30% of the world's agricultural resources. However global investment in agriculture R&amp;D is increasingly concentrated in a smaller number of countries and focusses on research concerning physical aspects of a limited number of commodity crops. While the benefits of this research to smallholders is significant. This approach to agricultural research reflects the needs of commodity food chains, rather than those of smallholder food webs. Leading to a focus on the alignment of the latter to approaches and practices more reminiscent of the former. This perspective may overlook the inherent strengths of smallholder systems and as a consequence, fail to maximise their potential and reduce the capacity of smallholders to engage in autonomous development strategies. A modified livelihood approach which allows for an exploration of complexity in smallholder systems offers a useful entry point for developing interdisciplinary research to support sustainable productivity gains in the smallholder sector.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 51-55"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.010","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74366337","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":"Phenotypic Behavior of 35 Salmonella Enterica Serovars Compared to Epidemiological and Genomic Data","authors":"Annemarie Pielaat,&nbsp;Angelina Kuijpers,&nbsp;Ellen Delfgou-van Asch,&nbsp;Wilfrid van Pelt,&nbsp;Lucas Wijnands","doi":"10.1016/j.profoo.2016.02.085","DOIUrl":"10.1016/j.profoo.2016.02.085","url":null,"abstract":"<div><p>The behavior of 35 different <em>Salmonella enterica</em> serovars was investigated in an <em>in vitro</em> gastro-intestinal tract (GIT) system. Virulence was expressed as the probability of infection, P(inf), i.e. fraction of the ON-culture invading into Caco-2 cells after GIT passage. Results show that the (average) P(inf) of <em>Salmonella</em> serovars ranges from 1.7 10^-8 (<em>S.</em>Kedougou) to 5.3 10^-5 (<em>S.</em>Typhimurium). In general, the P(inf) corresponds to available epidemiological and virulotypic data from literature. Still, individual exceptions exist and it is hypothesized that the public health risk from <em>Salmonella</em> is associated with exposure (prevalence, dose and/or acquired immunity) rather than difference in virulence.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 53-58"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.085","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83839109","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":"Quantitative Risk Assessment for Formalin Treatment in Fish Preservation: Food Safety Concern in Local Market of Bangladesh","authors":"Md. Sazedul Hoque ,&nbsp;Liesbeth Jacxsens ,&nbsp;Bruno De Meulenaer ,&nbsp;A.K.M. Nowsad Alam","doi":"10.1016/j.profoo.2016.02.037","DOIUrl":"10.1016/j.profoo.2016.02.037","url":null,"abstract":"<div><p>In Bangladesh, fishes are adulterated by hazardous chemicals at different steps from farm to consumers. Formalin (FA) is reported to be frequently added as preservative either by dipping or spraying to the fresh fishes by the fish traders while transporting to domestic marketing chain to prevent spoilage and extend shelf life. Thus, the objective of the present study was toconduct quantitative risk assessment (QRA) for formalin treated fish in Bangladesh. The probabilistic QRA of formalin treated fish was performed based on available secondary data. Available data on concentration of formalin in fish, daily fish consumption by the consumer and their body weight were used to estimate the risk of residual formalin to the consumers. Based on the data, three different scenarios (average consumption, two and four times of average consumption considered as scenarios 1, 2 and 3, respectively) were used for exposure analysis using @Risk program version 6.0.FA concentration in consumedfresh and cooked (boiling) fish was 5.34x10^-02 and 2.340x10^-02 (mg/kg bw/day), respectively and national average fish consumption was 200<!--> <!-->g/day. QRA reveals that FA intake under scenario1 and 2 was lower than acceptable daily intake (ADI 0.2<!--> <!-->mg/kg bw/day set by the United States Environmental Protection Agency) thus lower risk observed for both fresh and cooked fish. However, scenario 3 revealed that 0.01% population was at risk (FA intake 0.21<!--> <!-->mg/kg bw/day higher than ADI) upon the fresh fish consumption, where cooked fish (FA 9.38x10^-02 mg/kg bw/day) consumer remains safe at the same scenario. The result confirmed that cooking has significant effect to reduction of formalin. Therefore, probabilistic quantitative risk assessment of formalin treated fish could provide important risk information to the risk manager (government), whether the population is at risk or not? The result could be applied to establish effective risk management strategy in Bangladesh.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 151-158"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.037","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88098943","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":"Does Processing have a Considerable Effect on the Nutritional and Functional Properties of Mung Bean (Vigna Radiata)?","authors":"S.D. Chandrasiri ,&nbsp;R. Liyanage ,&nbsp;J.K. Vidanarachchi ,&nbsp;P. Weththasinghe ,&nbsp;B.C. Jayawardana","doi":"10.1016/j.profoo.2016.02.071","DOIUrl":"10.1016/j.profoo.2016.02.071","url":null,"abstract":"<div><p>Mung bean is an important grain legume which is rich in nutrients and other bioactive compounds with many beneficial physiological effects. However, the effect of processing on properties of mung bean has not been widely studied in Sri Lanka. In the current study, effect of processing (boiling and sprouting) on some nutritional and functional properties of mung bean was investigated in comparison with raw mung bean. Mung bean seeds (<em>Vigna radiata</em>), varity MI6 were obtained from the Government Seed Center, Dambulla, Sri Lanka. Proximate composition, gross energy, insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) contents,total phenolic content (TPC), total flavonoid content (TFC), α-amylase inhibition capacity, DPPH and ABTS scavenging activities were determined. Crude Protein (CP) content of boiled mung bean was significantly (<em>p</em>&lt;0.05) lower than that of raw mung bean while it was significantly (<em>p</em>&lt;0.05) higher in sprouted mung bean than raw mung bean. Crude fat content (CF) was significantly (<em>p</em>&lt; 0.05) lower in sprouted mung bean when compared to raw mung bean. IDF contents in raw mung bean was significantly (<em>p</em>&lt;0.05) higher than that in sprouted and boiled mung bean whereas, SDF content in boiled and sprouted mung bean were significantly (<em>p</em>&lt;0.05) higher than that in raw mung bean.processing significantly (<em>p</em>&lt;0.05) reduced antioxidant activity and total phenol content compared to raw mung bean. However, flavonoids could only be detected in sprouted mung bean. Further, α-amylase inhibition in sprouted mung bean was significantly (<em>p</em>&lt;0.05) higher than that in boiled mung bean. In conclusion, processing (boiling and sprouting) influences the CP content, CF content, dietary fibre content, antioxidant capacity, α-amylase inhibition and fermentation ability in mung bean.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 352-355"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.071","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78586812","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":"Effect of Freezing and Hot Water Soaking on the Functional Properties of Rice Flour Derived from four Sri Lankan Traditional Rice Varieties","authors":"C.M. Peries ,&nbsp;K.B. Wijesekara ,&nbsp;S.B. Navarathne","doi":"10.1016/j.profoo.2016.02.014","DOIUrl":"10.1016/j.profoo.2016.02.014","url":null,"abstract":"<div><p>Rice cultivation nowadays has become as major concern to Sri Lanka due to high dependency of chemical fertilizers. There is an interest to promote utilization of rice obtained from traditional rice varieties which are well adopted to Sri Lankan environmental conditions, such varieties are highly nutritious and less dependent on agrochemicals. Thus they are ideal candidates in promoting organic food products without chemical inputs. Rice flour is a good substitute for imported wheat flour in bakery industry. However due to lack of gluten protein, rice flour cannot be used directly in bakery products without any modifications. In this study rice grains derived from four traditional rice varieties namely <em>Madathuwalu</em>, <em>Kaluhenati</em>, <em>Pachaperumal</em> and <em>Ratdal</em> were subjected to freezing at -20^oC (24<!--> <!-->hours and 48<!--> <!-->hours), hot water soaking at 80^oC (5<!--> <!-->minutes and 10<!--> <!-->minutes) individually and in dual combinations. Untreated rice flour served as the control and experiments were conducted in triplicates. Water Absorption Index (WAI), Water Solubility (WS), Swelling Power (SP) and pH values were measured in both treated and untreated rice flour. Results showed that these physical treatments to the rice grains brings about a significant difference (p&lt; 0.05) on the functional properties of rice flour both individual and in dual combinations. Strong correlation (p=0.000) was obtained between WAI and SP. Dual modification treatments were found to be highly effective in improving functional properties of all selected traditional rice varieties compared to the single modification. Freezing at -20^oC for 48<!--> <!-->hours was more effective than the 24<!--> <!-->hours freezing to improve the functional properties. Therefore, this study proves that simple physical treatment methods such as freezing and hot water soaking could bring about a significant effect on the functional properties of traditional rice flour.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 68-72"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.014","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79268461","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":"Antibiotic Resistance and Molecular Characterization of Seafood Isolates of Nontyphoidal Salmonella by PFGE","authors":"V.K. Deekshit,&nbsp;B.K. Kumar,&nbsp;P. Rai,&nbsp;I. Karunasagar","doi":"10.1016/j.profoo.2016.02.067","DOIUrl":"10.1016/j.profoo.2016.02.067","url":null,"abstract":"<div><p>Emergence of multidrug resistant nontyphoidal <em>Salmonella</em> is a major health concern worldwide due to the predominant occurrence of <em>Salmonella enterica</em> sub-species <em>enterica</em> serovar Typhimurium phage type 104 (DT104) conferring resistance to ampicillin, chloramphenicol, streptomycin, sulphonamide and tetracycline. Apart from antibiotic resistance, the identification and genotypic characterization of pathogens is essential for epidemiological surveillance and outbreak investigations. In this study 39 isolates of <em>Salmonella</em> obtained from seafood samples were examined for their susceptibility to various antibiotics and subjected to PFGE analysis using the restriction enzyme <em>Xba</em>1. The highest percentage resistance was for erythromycin (100%) followed by nalidixic acid (15.38%), co-trimoxazole (15.38%), chloramphenicol (12.82%), ampicillin (12.82%) and tetracycline (10.25%). Six (15.38%) of the 39 isolates were multidrug resistant. The <em>Xba</em>I digested chromosomal DNA generated 7 clusters suggesting the presence of diverse <em>Salmonella</em> strains in seafood. The Discriminatory Index for PFGE obtained by <em>Xba</em>I restriction enzyme was 0.91. The PFGE has been found highly discriminatory for subtyping <em>S</em>. Weltevreden and <em>S</em>. Newport. The <em>Xba</em>I PFGE was not only discriminatory but could also distinguish multidrug-resistant strains from the sensitive ones as the two groups they belonged to different pulsotypes. The study also demonstrated multiple clones of <em>S</em>. Weltevreden, <em>S</em>. Newport and <em>S</em>. Oslo present in seafood from the south west coast of India. Genetic diversity among the similar seafood sources suggests the presence of different clones of <em>Salmonella</em> which further increases the risk of seafood being a potential source of highly pathogenic bacteria like <em>Salmonella</em>.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 334-338"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.067","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73167477","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 Comparative Study on Antioxidant and DNA Protective Activity of Different Skin Coloured Brinjal (Solanum Melongena)","authors":"K.M. Somawathi ,&nbsp;V. Rizliya ,&nbsp;H.A.M. Wickramasinghe ,&nbsp;W.M.T. Madhujith","doi":"10.1016/j.profoo.2016.02.026","DOIUrl":"10.1016/j.profoo.2016.02.026","url":null,"abstract":"<div><p>The aim of this study was to investigate the <em>in vitro</em> antioxidant activity and DNA damage inhibition potential of aqueous extract of <em>S. melongena</em> with different skin colours. Water extracts of brinjal with four different skin colours: moderately purple (S1), light purple (S2), dark purple (S3) and purple with green lines (S4) were tested for their antioxidant and radical scavenging activities. The total phenolic content (TPC) was quantified using Folin-Ciocalteau's method. The effectiveness of brinjal extracts in preventing radical induced DNA damage was also determined. There was a significant difference (p&lt;0.0001) between the skin colour andantioxidant activity. Brinjal with S3skin colour showed the highest TPC and antioxidant activity measured by FRAP while, S2 showed the least. S1 displayed the highest percentage of DPPH radical scavenging activity with an IC₅₀ value of 3.51±0.62<!--> <!-->mg/ml while, S3 demonstrated the strongest total antioxidant capacity with an inhibition percentage of 40.45±1.17. In the FTC (Ferric Thiocyanate) and egg yolk model, S1 and S3 showed better antioxidantactivity than S2 and S4. The <em>in vitro</em> freeradical quenchingand antioxidant results well correlated with the <em>in vitro</em> lipid peroxidation assays. All extracts were able to effectively retain DNA against AAPH induced radical damage at the concentration levels (25 and 75<!--> <!-->mg/ml) tested. All the extracts showed moderate to potent antioxidant activity, among which S3 and S1, intensely coloured skins, demonstrated better antioxidant activity which may be attributed to the higher phenolic content since a linear relation was observed between the TPC and the antioxidant parameters.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 117-122"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.026","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72604126","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":"Extraction of Agricultural Phenological Parameters of Sri Lanka Using MODIS, NDVI Time Series Data","authors":"W.G.N.N. Jayawardhana ,&nbsp;V.M.I. Chathurange","doi":"10.1016/j.profoo.2016.02.027","DOIUrl":"10.1016/j.profoo.2016.02.027","url":null,"abstract":"<div><p>Management of crops is an essential part in the food production procedure. Having a thorough knowledge of growth stages of each crop is of paramount importance in this respect. Phenology (transplanting, panicle formation, flowering etc) is the study of cyclic and seasonal natural phenomena that are controlled by environmental and climatic factors. Monitoring the crop condition manually in the field is difficult and time consuming. Therefore recently, several methods have been introduced by using satellite derived vegetation indices. Extraction of phenological parameters is helpful for the purposes like irrigation management, nutrient management, health management, yield prediction and crop type mapping. Easily extracted parameters will be the important data base for agricultural researchers. This research is an attempt to extract paddy phenological parameters of Sri Lanka by using 16 years’ (2000 to 2015) Time series MODIS Normalised Difference Vegetation Index (NDVI), which is highly sensitive for the green vegetation and the data were analysed using SPIRITS and TIMESAT software's. Periodicity converter in SPIRITS and Savitzky Golay filtering in TIMESAT and SPIRITS are helpful in smoothing the time series which are perturbed by noise due to missing values and Clouds. Phenology is considered as a sensitive climate change indicator but, it is very essential to have a comprehensive familiarity about the method of water supply that the study area is irrigated or rain fed so as to eliminate the wrong interpretation. As results, average of long time series of NDVI profile for a few agro ecological zones of Sri Lanka with extracted seven parameters (Start of the season, End of the season, Length of the season, Booting date, Base value, Maximum NDVI during the Season, Amplitude) and generated phenological parameter maps are presented here. The crop phenology is a very important element of agricultural monitoring, to ensure the security of the food crop production.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 235-241"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.027","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77965096","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":"Adaptation to Climate Change by Smallholder Farmers in Rural Communities: Evidence from Sri Lanka","authors":"L.M.C.S. Menike ,&nbsp;K.A.G.P. Keeragala Arachchi","doi":"10.1016/j.profoo.2016.02.057","DOIUrl":"10.1016/j.profoo.2016.02.057","url":null,"abstract":"<div><p>The agricultural sector plays a key role in Sri Lankan economy, whose major source of livelihoods is smallholder farming in paddy and vegetable cultivation which is highly vulnerable to climate changes having negative impact on food security. To overcome the welfare losses, the smallholder farmers need to identify the changes in climatic variables and adjust to their farming practices to cope up with the climate change. Thus, this study examines how rural smallholder farmers in different agro-ecological zones in Sri Lanka perceive climate change and accordingly adapt to it in their agricultural practices. A questionnaire survey was conducted with a random sample of 125 farmer households distributed in most vulnerable four agro-ecological zones namely, Belihuloya, Ihala Galagama, Mulgama and Kosgama in up country inter mediate zone. The study shows that all the respondents have observed rising trends in temperature and winds and lack of adequate rainfall during last twenty years and in response they have grown short season crops as the main farming practice to adapt to minimize the potential losses on their yields. The results of the logistic regression revealed that social economic factors, environmental factors, institutional factors and the economic structure influence farmers’ choice of adaptation methods to climate change. The size of the household, income, education, accessibility to climate information through television and radio, being a member in farmers’ group, location of the land, crop variety, access to formal loans and distance to input markets had significantly affected adaptation. For instance the farmers who grow beans as the major crop to adapt to climate change has 94% probability with compared to those farmers who do not grow other crops whereas the farmers who come to know the changing patterns of the climate through television and radio have a higher probability (94%) of adaptation to the climate change than those who use other media. Sri Lankan government requires facilitating the smallholder farmers to overcome the constraints in which they face in using adaptation methods to climate change so that the welfare of the farmers and growth of the agricultural sector can be ensured.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 288-292"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.057","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75958959","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":"Nutrition Security in Sri Lanka","authors":"K.D.C.E. Liyanage","doi":"10.1016/j.profoo.2016.02.008","DOIUrl":"10.1016/j.profoo.2016.02.008","url":null,"abstract":"","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"6 ","pages":"Pages 40-46"},"PeriodicalIF":0.0,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.008","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76146468","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}