Innovative Food Science & Emerging Technologies最新文献

{"title":"Ohmic vs. conventional heating: Influence of moderate electric fields on properties of potato protein isolate gels","authors":"Eike Joeres ,&nbsp;Stephan Drusch ,&nbsp;Stefan Töpfl ,&nbsp;Andreas Juadjur ,&nbsp;Ute Bindrich ,&nbsp;Thore Völker ,&nbsp;Volker Heinz ,&nbsp;Nino Terjung","doi":"10.1016/j.ifset.2023.103333","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103333","url":null,"abstract":"<div><p>The influence of moderate electric fields (MEF) on thermally induced gelation<span> and network structures of patatin<span><span> enriched potato protein (PPI) was investigated. PPI solutions with 9 wt% protein (pH 7) and 25 mM NaCl were heated from 25 to 65 °C via OH (3–24 V/cm) or conventional heating (COV) at various come-up (240 s and 1200 s) and holding times (30 s and 600 s). Self-standing gels were produced but less proteins denatured when heated via OH. Further, SDS-PAGE and </span>GPC<span> measurements revealed more native patatin remaining after OH treatment. Scanning electron microscopy showed OH gels to have more gap-like structures and frayed areas than COV treated gels which resulted in lower water holding capacity. On molecular scale, less hydrophobic interactions were measured within the protein network and FTIR trials showed the MEF to affect beta-sheet structures. OH gels further showed lower rigidity and higher flexibility, thus, gelling functionality was affected via OH.</span></span></span></p><p><em>Industrial relevance</em><span><span>: Ohmic heating (OH) is an advanced heating technology which has gained interest within the last decades as it is a highly energy and time efficient way to heat up </span>foods<span>. Additionally, as OH does not require any fossil energies<span>, OH is considered to be a sustainable heating option for the food processing industry. During OH, electrical current is converted into heat within the food. However, it is not fully understood yet, whether OH influences the food matrix compared to conventional heating and how OH impacts certain ingredients, e.g. globular proteins and their denaturation/ gelation. This study helps to provide knowledge facilitating an implementation of OH into industry processes, serving a more sustainable food production. To evaluate the influence of OH on protein gelation, a patatin enriched potato protein was chosen as this protein offers a high protein functionality and therefore is of high interest for food industry (e.g. to be used as ingredient for plant based foods).</span></span></span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"85 ","pages":"Article 103333"},"PeriodicalIF":6.6,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"3211017","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Design of apple snacks – A study of the impact of calcium impregnation method on physicochemical properties and structure of apple tissues during convective drying","authors":"Silvina Casim ,&nbsp;Angela Rocío Romero-Bernal ,&nbsp;Eunice Contigiani ,&nbsp;Florencia Mazzobre ,&nbsp;Paula Luisina Gómez ,&nbsp;Stella Maris Alzamora","doi":"10.1016/j.ifset.2023.103342","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103342","url":null,"abstract":"<div><p><span>Calcium impregnation methods (at atmospheric pressure, AI, or under vacuum, VI) followed by air drying at 60 °C were used for producing healthy apple snacks. This study compared the effect of the impregnation method on the ultrastructure features and physicochemical properties (desorption isotherm, density, porosity and shrinkage, thermal transitions, rheological behaviour, colour) of fortified apples along convective drying. Calcium concentration in AI and VI dried apples were ≈ 3600 and ≈ 5200 ppm respectively, which implied, considering a portion of dried apple of 50 g, 18% and 26% of the recommended intake for adults. Calcium incorporation did not affect the desorption behaviour but induced browning of apple tissues. Drying resulted in a great increase in porosity of AI samples and a noticeable compaction of the VI tissues. Impregnated tissues at a</span>_w ≤ 0.47 exhibited distinctive mechanical properties: AI apples were characterized by very high stiffness and lower resistance to rupture, while VI apples appeared stronger and moderately stiff.</p></div><div><h3>Industrial relevance text</h3><p>This study will help to develop large-scale commercial production of calcium fortified apple snacks with distinctive characteristics. High quality and content of nutrients, easy industrialization and storage and a long shelf life are important aspects of these healthy snacks. They constitute a valuable functional shelf-stable product, that also can help feeding the population during natural disasters and wars, as well as reducing food insecurity in vulnerable groups as part of the diet. On the other hand, the use of apples not meeting the organoleptic requirements for direct consumption, or not processed into juice, drink, or cider as raw material, looks of particular interest for diversifying the production within the framework of sustainable production.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"85 ","pages":"Article 103342"},"PeriodicalIF":6.6,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"3340635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Novel non-thermal food processing techniques and their mechanism of action in mycotoxins decontamination of foods","authors":"Markos Makiso Urugo ,&nbsp;Tilahun A. Teka ,&nbsp;Ruth Aweke Berihune ,&nbsp;Sifen Liulseged Teferi ,&nbsp;Chemeda Abedeta Garbaba ,&nbsp;Janet Adeyinka Adebo ,&nbsp;Henock Woldemichael Woldemariam ,&nbsp;Tess Astatkie","doi":"10.1016/j.ifset.2023.103312","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103312","url":null,"abstract":"<div><p>This review describes the major food and feed contaminating mycotoxins and provides a thorough insight about non-thermal food processing techniques and their mycotoxin detoxification mechanisms. Cold plasma, pulsed light, pulsed electric field, high pressure processing, and electron beam irradiation are among the techniques discussed. Mycotoxins decontamination is usually achieved through the release of reactive species and inactivation of toxin-producing microorganisms through alteration of cell membrane integrity and genetic makeup. Destruction of the molecular structure of mycotoxins responsible for toxicity also occurs during these processes. These non-thermal methods are effective in decontaminating mycotoxins with varying degrees of efficiency, and some of the methods do complete decontamination of mycotoxins with minimal processing. Despite their promising efficacy in decontaminating mycotoxins, the feasibility of most of these methods requires scale-up with future potential for commercialization and acceptance. Efforts should be made to increase the scalability and adoption of the technologies, especially in low-income countries where mycotoxin contamination is prevalent.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"85 ","pages":"Article 103312"},"PeriodicalIF":6.6,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"1568348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of high pressure processing on gastrointestinal fate of carotenoids in mango juice: Insights obtained from macroscopic to microscopic scales","authors":"Kai Hu ,&nbsp;Dongyan Chen ,&nbsp;Mengting Chen ,&nbsp;Aoli Xiang ,&nbsp;Bijun Xie ,&nbsp;Zhida Sun","doi":"10.1016/j.ifset.2023.103325","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103325","url":null,"abstract":"<div><p>High hydrostatic pressure<span> (HHP) and high-pressure homogenization (HPH) were applied to mango juice to explore their effects on gastric retention rate (G-CRR), bioaccessibility (BAC) of total and individual carotenoids<span>, and the corresponding mechanisms from macroscopic to microscopic scales. Compared to the control, both HHP and HPH at 50 MPa had no significant effect on BAC and G-CRR, whereas HPH at 100 MPa significantly increased BAC by 44.33% and G-CRR by 11.84%. Further HHP treatments (particularly at 400 MPa) on the 100 MPa-HPH-pretreated samples significantly increased BAC by 71.37% and G-CRR by 24.24%. Violaxanthins/esters were less stable than carotenes in the stomach, resulting in lower bioaccessibility of violaxanthins/esters. G-CRR and BAC were negatively correlated with the viscosity and particle size of juice, whereas they were positively correlated with the solubility/dispersibility of carotenoids. In addition, pectin-carotenoid interactions may also be an important factor affecting the digestive fate of carotenoids in juice.</span></span></p></div><div><h3>Industrial relevance</h3><p>High pressure processing (High hydrostatic pressure, HHP, and high pressure homogenization, HPH) is a non-thermal technique and its effect on the bioaccessibility of carotenoids in fruits and vegetables have attracted attention from researchers. Our research found that HPH and HHP combined treatment could decrease the particle size of mango juice, and increase the viscosity and turbidity as well as the bioaccessibility of carotenoids therein. This technology can be used to preserve the physical stability of mango juice and improve the nutritional value.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"85 ","pages":"Article 103325"},"PeriodicalIF":6.6,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"1568351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Performance of UV-LED and UV-C treatments for the inactivation of Escherichia coli ATCC 25922 in food model solutions: Influence of optical and physical sample characteristics","authors":"Christelle Pihen ,&nbsp;Emma Mani-López ,&nbsp;Avelina Franco-Vega ,&nbsp;María Teresa Jiménez-Munguía ,&nbsp;Aurelio López-Malo ,&nbsp;Nelly Ramírez-Corona","doi":"10.1016/j.ifset.2023.103314","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103314","url":null,"abstract":"<div><p><span>Shortwave ultraviolet light (UV-C) and ultraviolet light-emitting diodes (UV-LEDs) are emergent technologies to inactivate pathogenic and spoilage microorganisms in food. However, the effectiveness of these technologies is influenced by the optical properties of the treated food. This work aimed to evaluate the effect of the optical properties of nine model food solutions on the efficacy of UV-C (at 255 nm) and UV-LEDs (at 255, 265 or 280 nm) to inactivate </span><span><em>E. coli</em></span><span><span> ATCC 25922. Model solutions were formulated with saccharose (SC), tartrazine (TT) and </span>xanthan gum (XG), exposed from 0 to 50 min. The microbial population was reduced after 15 min of UV-C and UV-LED treatment by &gt;6 log CFU/mL for water and TT, and by UV-C for SC, XG, TT + SC, and (XG + TT + SC) </span>_m solutions. The inactivation data were correlated using three different models. Colored compound (TT) showed 60% degradation by UV-C compared to 3% by UV-LED at 50 min.</p></div><div><h3>Industrial relevance</h3><p>Non-thermal treatments such as those based on ultraviolet light, UV-C, and UV-LEDs could have high industrial relevance because of their simplicity of operation and reduced by-product formation, being a friendly alternative for food processing. Understanding the effect of different optical and physicochemical properties of liquid food to be treated by UV-based technologies is mandatory for the equipment's efficient design and operation. Furthermore, the proper selection of processing conditions, such as delivered dose and processing time, allows for obtaining safe and high-quality products.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"85 ","pages":"Article 103314"},"PeriodicalIF":6.6,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"3211015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Performance of 3D-printed samples based on starch treated by radio frequency energy","authors":"Shu Ma ,&nbsp;Qianru Zhang ,&nbsp;Qian Lin ,&nbsp;Lin Pan ,&nbsp;Xiuzhu Yu ,&nbsp;Hao Jiang","doi":"10.1016/j.ifset.2023.103337","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103337","url":null,"abstract":"<div><p><span><span>In this study, we investigated changes in the chain length distribution, molecular weight distribution, amylose<span> content, microstructures, thermal properties and rheological properties of potato starch following </span></span>radio frequency (RF) electromagnetic fields exposure with varying moisture content (30, 40, 50, 60, 70%, </span><em>w</em><span>/w). We identified a RF-modified moisture content suitable for 3D printing. Our results showed that RF treatment roughened the starch surface and broke down the longer chains into shorter ones, which reduced the molecular weight, viscosity, and pasting temperature of the starch. The RF-treated starch gels showed better printing performance than untreated potato gels. In addition, changes in the physicochemical properties of the starch became more pronounced with increasing moisture content. Gels made from starch with 70% moisture content treated with RF energy provided the best morphological indicators, including clarity line uniformity and high retention rate. Overall, RF treatment of starch with varying moisture content is an effective method for preparing starch gels for 3D printing.</span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"85 ","pages":"Article 103337"},"PeriodicalIF":6.6,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"3211016","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fine physicochemical, structural, rheological and gelling properties of tomato pectin under infrared peeling technique","authors":"Ying Liu ,&nbsp;Wenjuan Qu ,&nbsp;Yuhang Feng ,&nbsp;Haile Ma","doi":"10.1016/j.ifset.2023.103343","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103343","url":null,"abstract":"<div><p>To protect the pulp quality, the effect of infrared peeling on the physicochemical, structural, rheological, and gelling properties of tomato pectin was investigated using newly developed catalytic infrared peeling equipment and compared with manual, hot-water and lye peeling. Compared to manually peeled pectin, the results showed that hot-water peeling reduced the pectin yield by 13.19% but significantly increased the pectin's <em>Z</em>-average radius of gyration (<em>R</em>_<em>g</em>) and hydrodynamic radius (<em>R</em>_<em>H</em><span>). And the pectin gel had excessive hardness. Lye peeling reduced the pectin yield by 30.43%, the degree of esterification (DE) by 25.97%, </span><em>R</em>_<em>H</em> by 7.8 nm and <em>R</em>_<em>g</em><span> by 2.9 nm. And the pectin gel had the worst water-holding capacity and texture. The yield and DE of pectin (IPP) after infrared peeling only decreased by 3.88% and 0.9%. IPP exhibited moderate physicochemical, structural, rheological, and gelling properties, which was the closest to manually peeled pectin. IPP gel showed steady viscoelasticity and high water-holding capacity (96.71%). Conclusively, the infrared peeling technique can provide better pulp quality and is sustainable.</span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"85 ","pages":"Article 103343"},"PeriodicalIF":6.6,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"1568201","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A combined ultrasound + membrane ultrafiltration (USN-UF) process for enhancing saccharides separation from Spirulina (Arthrospira platensis)","authors":"Jianjun Zhou ,&nbsp;Min Wang ,&nbsp;Francisco J. Barba ,&nbsp;Zhenzhou Zhu ,&nbsp;Nabil Grimi","doi":"10.1016/j.ifset.2023.103341","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103341","url":null,"abstract":"<div><p>In this study the combination of ultrasound (USN) + membrane ultrafiltration (UF) was used to separate <em>Spirulina</em> saccharides (SPS). The results showed that USN significantly (<em>p</em> &lt; 0.05) increased the average high-added-value compounds yield (mainly protein 572.8 mg/g, saccharides 133.6 mg/g and polyphenols 33.6 mg/g, dw) when the setting of 400 W/10 min was applied. Scanning electron microscope (SEM) results showed that USN treatment effectively destroyed <em>Spirulina</em> microstructure. The extraction efficiency differed according to USN total energy consumption, with higher extraction efficiency observed when a cooling system was not used. Different molecular weight cut-offs (MWCOs) membranes were used to separate SPS. Relative high purity SPS (∼70%) were obtained when 4 and 10 kDa membranes were used, while a higher separation efficiency occurred when using 100 and 150 kDa membranes. USN treatment increased the concentration of relatively low molecular weight SPS (4, 10 kDa) in the permeate (<em>p</em> &lt; 0.05) but there was no significant (<em>p</em> &gt; 0.05) effect on the high molecular weight SPS (300, 500 kDa). Membrane fouling was observed during the saccharides UF process, thus indicating that the process could be further improved.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"85 ","pages":"Article 103341"},"PeriodicalIF":6.6,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"1568200","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"pH and ultrasound driven structure-function relationships of soy protein hydrolysate","authors":"Jinjie Yang ,&nbsp;Bin Zhu ,&nbsp;Jingjing Dou ,&nbsp;Yijie Ning ,&nbsp;Huan Wang ,&nbsp;Yuyang Huang ,&nbsp;Yang Li ,&nbsp;Baokun Qi ,&nbsp;Lianzhou Jiang","doi":"10.1016/j.ifset.2023.103324","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103324","url":null,"abstract":"<div><p>The structural, thermodynamic and functional properties of soy protein hydrolysate (SPH) modified by treatment at different pH values (3, 5, and 9 and pH 7 as control) followed by ultrasound treatment (240 W, 30 min) were investigated. The treatment of SPH at alkaline pH combined with ultrasound treatment resulted in a reduction in the particle size and turbidity, enhancement in the surface negative charge and disulfide bond (SS) content, and exposure of more surface sulfhydryl (SH) groups, resulting in increased surface hydrophobicity and fluorescence intensity compared to those of the samples treated at pH 3–7. In addition, the alkaline-treated samples were more structurally stable than those treated at other pH values, having higher denaturation temperatures and enthalpies; moreover, these samples had higher solubility and emulsifying and foaming capacities. In addition, ultrasound-assisted pH treatment altered the secondary and tertiary structures of SPH by altering the covalent and non-covalent interactions, although there was no effect on the molecular weight distribution of proteins. In conclusion, ultrasound-assisted pH treatment is an effective method to improve physicochemical properties of SPH for applications in the food industry.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"85 ","pages":"Article 103324"},"PeriodicalIF":6.6,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"1568349","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"High-efficiency continuous-flow microwave heating system based on metal-ring resonant structure","authors":"Man Liu ,&nbsp;Danfeng Zhou ,&nbsp;Yu Peng ,&nbsp;Zhengming Tang ,&nbsp;Kama Huang ,&nbsp;Tao Hong","doi":"10.1016/j.ifset.2023.103330","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103330","url":null,"abstract":"<div><p>Continuous-flow microwave heating has been widely applied in liquid food processing, and the heating efficiency relies heavily on the dielectric property of loads with fixed dimensions in a certain cavity. Specifically, rectangular waveguides are widely applied, and straight pipes are usually inserted through the center of rectangular waveguides. However, maintaining high efficiency is always challenging since the dielectric property will vary with temperature. Therefore, a simple and cheap resonant structure is proposed in this paper to maintain high heating efficiency for loads with a large range of relative permittivity in both modeling and experiment. First, the straight pipe surrounded by metal rings in a rectangular waveguide with a short circuit terminal was introduced to concentrate the electric field in the pipe. Then, a multiphysics model was established to calculate the energy efficiency of various load permittivity. The position of the short circuit terminal and the dimensions of the metal ring were further optimized. Finally, energy efficiency experiments of different aqueous ethanol solutions and liquid foods and point temperature rise experiments of continuous-flow water were carried out, and the results showed that the proposed structure can be used to maintain high energy efficiency over large dielectric dynamic ranges compared with the conventional microwave heating system based on rectangular waveguides. Moreover, the effect of different parameters, the pipe permittivity, the pipe wall thickness and the metal ring gap, on the heating efficiency was discussed to show the robustness of the proposed structure.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"85 ","pages":"Article 103330"},"PeriodicalIF":6.6,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"3340634","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}