Innovative Food Science & Emerging Technologies最新文献

{"title":"Effects of microwave pretreatment on the physicochemical properties of enzyme-infused carrots","authors":"Seon Ah Kim ,&nbsp;Kwang Yeon Lee ,&nbsp;Hyeon Gyu Lee","doi":"10.1016/j.ifset.2024.103865","DOIUrl":"10.1016/j.ifset.2024.103865","url":null,"abstract":"<div><div>We investigated the possibility of textural modifications in older individuals with dysphagia by administering microwave treatment to enzyme-infused carrots. Microwave pretreatment conditions, including processing time and power levels (120, 400, 640, and 800 W), were examined for their impact on texture softening efficiency, microstructure, β-carotene content, and color. Regression analysis confirmed that processing time substantially influenced carrot hardness, with higher the softening rate increasing as microwave power levels rose from 120 to 800 W. The log-linear model demonstrated a strong correlation coefficients (<em>R</em>² = 0.9732–0.9407) across different power levels, confirming its reliability in achieving the target texture. The derived times, based on a log-linear model, successfully reached a target hardness of 5.0 × 10⁴ N/m² (KS level 2), with times of 371 s at 120 W, 198 s at 400 W, 72 s at 640 W, and 61 s at 800 W. The samples pretreated for the derived times corresponding to 120, 400, 640, and 800 W exhibited varying porosity levels, influencing the quality of enzyme-infused carrots. With increasing microwave power, the microwave-pretreated carrots showed improved color (more yellow and red) and preservation of β-carotene, potentially linked to shorter processing times. These results suggest that microwave pretreatment followed by enzyme infusion is an efficient approach to softening carrot texture without compromising its quality, and the log-linear model offers a predictive framework for modifying food textures in dysphagia management.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103865"},"PeriodicalIF":6.3,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655818","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":"Synergistic antimicrobial potential of essential oil nanoemulsion and ultrasound and application in food industry: A review","authors":"Qian-Jun Shen ,&nbsp;Jinyue Sun ,&nbsp;Jia-Neng Pan,&nbsp;Ting Yu,&nbsp;Wen-Wen Zhou","doi":"10.1016/j.ifset.2024.103867","DOIUrl":"10.1016/j.ifset.2024.103867","url":null,"abstract":"<div><div>Essential oils such as those from clove or oregano are considered as Generally Recognized as Safe (GRAS) food ingredients and natural sanitizers to control the growth of microorganisms. However, their utilization in food industry is seriously limited since their poor water solubility and toxicological effects at high doses. Generally, appropriate preparing method to make them into nanoemulsion as sanitizers has great potential to overcome these drawbacks. As a non-thermal technology, ultrasound is able to inactivate microorganisms. And the synergistic hurdle technology of ultrasound and essential oil nanoemulsion has acquired importance within the food industry because it is reasonably effective and environmentally-friendly. This paper reviews the preparation method and physicochemical properties of plant essential oil nanoemulsion and focuses on the research progress on the synergistic antimicrobial effect of nanoemulsion and ultrasound and their application in food industry, hoping to provide further research with detailed information and potential utilization of the technique.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103867"},"PeriodicalIF":6.3,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655819","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":"Use of different impregnation methods with chitosan oligosaccharide to improve the quality of ultrasound-assisted immersion frozen sea bass (Lateolabrax maculatus)","authors":"Kun Yang ,&nbsp;Yu Liu ,&nbsp;Jinfeng Wang ,&nbsp;Jing Xie","doi":"10.1016/j.ifset.2024.103866","DOIUrl":"10.1016/j.ifset.2024.103866","url":null,"abstract":"<div><div>This study investigated the effect of chitosan oligosaccharide (COS) as a cryoprotectant on the water holding capacity (WHC), myofibrillar proteins (MPs), and quality of sea bass frozen by ultrasound-assisted immersion freezing (UIF), and also investigated the effect of different impregnation methods: vacuum impregnation (VI), ultrasound-assisted impregnation (UI), and ultrasound-assisted VI (US-VI). The results indicated that compared with general impregnation in deionized water (GWI) samples, the samples impregnated with COS had lower thawing loss, higher whiteness, lower carbonyl content, more stable secondary and tertiary structures, and smaller ice crystal pore size. These results indicate that COS impregnation of sea bass can reduce large ice crystals and decrease proteins aggregation, resulting in better quality. In addition, US-VI in COS (US-VCI) resulted in improved WHC, whiteness, sulfhydryl content, and Ca²⁺-ATPase activity of sea bass because of the joint action of ultrasound and vacuum, as well as more stable secondary structure and fine ice crystals.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103866"},"PeriodicalIF":6.3,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655820","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":"Hyperbaric inactivation at 150–250 MPa of Alicyclobacillus acidoterrestris spores at room temperature and effect of innovative technologies pre-treatments","authors":"Carlos A. Pinto ,&nbsp;Alireza Mousakhani Ganjeh ,&nbsp;Ana P. Martins ,&nbsp;Rafaela Lopes ,&nbsp;Sergio Martínez-Terol ,&nbsp;Francisco J. Barba ,&nbsp;Maria J. Alegria ,&nbsp;Jorge A. Saraiva","doi":"10.1016/j.ifset.2024.103861","DOIUrl":"10.1016/j.ifset.2024.103861","url":null,"abstract":"<div><div>This study evaluated hyperbaric inactivation (HI) at 150, 200 and 250 MPa, up to 24 h (at ambient temperatures,18–23 °C) to inactivate <em>Alicyclobacillus acidoterrestris</em> (ACB) spores in apple juice. The effects of pre-treatments on spores by thermal pasteurization (90 °C, 30 s), high pressure processing (600 MPa, 3 min, HPP), pulsed electric field (30 kV, 80 μs, 1400 Hz, PEF), and ultrasound (67 W, 20 kHz, 5 min, US) prior to HI was evaluated. The results were fitted to non-linear inactivation kinetic models, including Biphasic, Log-logistic, and Weibull. Without a previous pre-treatment, ACB spores were reduced ≈4.56 log units by HI after 24 h, regardless of the pressure level (initial load around 6 log CFU/mL). The pre-treatments did not affect ACB spores during HI (≈4–5 log units' inactivation after 24 h under pressure), except for PEF that resulted in a lower inactivation (≈3.5 log units after 24 h under pressure). Phase contrast microscopy revealed that the spores were unable to form a vegetative cell during HI. HI at 5 °C resulted in a lower inactivation level, with 3.86, 2.54 and 1.77 log units of inactivation, respectively, at 150, 200 and 250 MPa after 96 h.</div></div><div><h3>Industrial relevance</h3><div>The results of this work point to the possibility of using HI, before or after conventional thermal pasteurization and other nonthermal technologies (HPP, PEF, and US) to process apple juice, to inactivate ACB spores at room temperature and also under refrigeration. This methodology should be further studied in the context of ACB spores' high thermal stability and its industrial relevance.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103861"},"PeriodicalIF":6.3,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655821","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":"Multi-objective directional microwave heating based on time reversal","authors":"Chong Xu ,&nbsp;Jinghua Ye ,&nbsp;Song Jia ,&nbsp;Kama Huang","doi":"10.1016/j.ifset.2024.103864","DOIUrl":"10.1016/j.ifset.2024.103864","url":null,"abstract":"<div><div>Microwave heating has been widely applied in fields such as food processing and material treatment. However, achieving multi-objective directional microwave heating remains a significant challenge. To address this issue, a novel method for multi-objective directional microwave heating based on time-reversal is proposed. The transmitting units are placed at heating materials regions, utilizing the characteristics of time-reversal spatial focusing and the principle of electric field superposition to achieve multi-objective directional heating. These transmitting units radiate electromagnetic waves sequentially, while receiving units collect and process the information from the transmitting units, then send it back into the cavity, enabling multi-objective directional microwave heating. To validate the proposed method, both simulations and experiments were carried out. The heating performance was measured by infrared thermal imager and thermocouple. The results demonstrate that the method effectively achieves multi-objective directional heating. Additionally, the strategy of introducing an aluminum block inside the cavity to enrich the scattering environment and thereby improve the time reversal heating effects were also verified through simulations and experiments. Further, the effects of power and phase on heating performance were analyzed. These results confirms that the proposed method can achieve efficient directional heating through S-parameters measurements without requiring complex optimization processes. The method offers excellent portability and broad application prospects.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103864"},"PeriodicalIF":6.3,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655370","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 probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review","authors":"Zichao Wang ,&nbsp;Yi Zheng ,&nbsp;Yibo Dai ,&nbsp;Rongchao Yang ,&nbsp;Renyong Zhao ,&nbsp;Gangchun Sun ,&nbsp;Wen-Wen Zhou ,&nbsp;Shouai Feng ,&nbsp;Yingjie Feng ,&nbsp;Na Li ,&nbsp;Jinchu Yang ,&nbsp;Huiru Zhang ,&nbsp;Lemei An","doi":"10.1016/j.ifset.2024.103863","DOIUrl":"10.1016/j.ifset.2024.103863","url":null,"abstract":"<div><div>Polysaccharides are biomacromolecules that make up the human body and have good physicochemical properties, bioactivities, and applications; these positive properties can be observed especially in polysaccharides from plants. However, the relatively low extraction rate and bioactivity of plant-based polysaccharides limit their application and popularization. Searching for a better extraction approach is important because of the disadvantages of high cost, environmental pollution, and narrow utilization range of physical, chemical, and enzymatic methods. This work conducted a review and found that probiotic fermentation effectively improved the extraction rate of plant-based polysaccharides in most cases. Meanwhile, probiotic fermentation significantly enhanced the bioactivities (including hypoglycemic, hypolipidemic, antioxidant, immunomodulatory, and probiotic activities) of plant-based polysaccharides. From a long-term perspective, probiotic fermentation might be a green and efficient strategy to improve the extraction rate and bioactivity of plant-based polysaccharides with great development potential, with probiotic-fermented dairy products and beverages being the best examples.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103863"},"PeriodicalIF":6.3,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593618","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":"Differences in protein hydrolysis on quality of fermented milk: The changes in structure and processing characteristics","authors":"Fangqin Xiang ,&nbsp;Hongwei Tang ,&nbsp;Yu Xing Li ,&nbsp;Bailiang Li","doi":"10.1016/j.ifset.2024.103862","DOIUrl":"10.1016/j.ifset.2024.103862","url":null,"abstract":"<div><div>The functions and sensory properties of fermented dairy products are influenced by numerous factors, including the type of milk, the strain's degree of protein hydrolysis, and the additives of fermented milk. Currently, a large number of studies have demonstrated that the proteolytic ability of probiotics significantly affects the gel properties of fermented milk. However, few studies have examined the effects of probiotics with varying proteolytic abilities on the functions and sensory properties of fermented dairy products from the protein conformation perspective. Therefore, this study screened <em>Lactobacillus helveticus</em> KLDS1.8701 with a high protein hydrolysis rate and <em>Lactobacillus helveticus</em> KLDS1.0633 with a low hydrolysis rate to investigate the effects of varying degrees of protein hydrolysis on the gel properties, sensory properties and protein conformation of fermented milk. The results showed that the fermented milk containing <em>Lactobacillus helveticus</em> KLDS1.0633 with a low protein hydrolysis degree had high WHC, hardness and viscosity, a dense and uniform structure, abundant pores, and good texture and sensory properties. In addition, compared with fermented milk with high protein hydrolysis, low protein hydrolysis also increased the content of disulfide bonds, low surface hydrophobicity, and more hydrophilic structures such as a-helix. This study explains the impact of differences in protein hydrolysis degree among strains on fermented milk from a new perspective of protein secondary and tertiary conformations, which provides new insights for selecting suitable strains to produce fermented milk with better taste and nutrition.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103862"},"PeriodicalIF":6.3,"publicationDate":"2024-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142655817","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":"Improved yield of UV and heat-stable Monascus yellow pigment by statistical optimization of solid-state fermentation conditions and extraction process","authors":"Sandip Ghosh,&nbsp;Abhinaba Chakraborty,&nbsp;Bomba Dam","doi":"10.1016/j.ifset.2024.103859","DOIUrl":"10.1016/j.ifset.2024.103859","url":null,"abstract":"<div><div><em>Monascus</em> species are well-known for their ability to produce biocolorants. A high-performing strain, <em>M. purpureus</em> F2–19, was recently developed by genome shuffling. Here, the entire bioprocess, starting from solid-state fermentation conditions to the extraction method, was statistically optimized to improve yellow pigment yield by the strain. Among culture conditions, monosodium glutamate concentration (used as nitrogen source), moisture content, and incubation period significantly influenced pigment production using less expensive broken rice as a substrate. Post-optimization, a yield of 1548.4 ± 14.6 AU/g was achieved, representing a 9.7-fold increase over the primary condition. The statistical model developed using central composite design of response surface methodology (CCD-RSM) is highly significant, with a <em>P</em> value of &lt;0.0001. Similarly, a significant model (<em>P</em> &lt; 0.0001) for extraction improved pigment yield further by 1.16-fold (actual output: 1796.4 ± 13.4 AU/g). The pigment remained highly stable with a preservation rate of ∼90 % after 2.5 h exposure to a high temperature of 100 °C or UV light (254 nm). Even autoclaving at 121 °C for 15 min preserved 96.9 % of the pigment. These values are higher than reported for other commercial microbial yellow pigments, riboflavin, β-carotene, or lutein, thus highlighting its potential as a natural food colorant. Liquid chromatography-mass spectrometry (LC-MS) of the pigment identified nine distinct yellow compounds, with monascin being the most abundant. Thus, the optimized bioprocess would facilitate economical large-scale production of the yellow pigment; but its implementation still requires efficient selection of bioreactors and optimizations of scaling-up, especially the heat and mass transfer parameters.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103859"},"PeriodicalIF":6.3,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142577890","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":"Influence of low voltage programmed thawing on the quality of frozen pork and its myofibrillar protein","authors":"Xiao Zhang ,&nbsp;Yuhang Wu ,&nbsp;Yuchen Lin ,&nbsp;Yamei Jin ,&nbsp;Na Yang ,&nbsp;Bimal Chitrakar ,&nbsp;Jian Wei ,&nbsp;Sijian Zhou ,&nbsp;Xueming Xu","doi":"10.1016/j.ifset.2024.103858","DOIUrl":"10.1016/j.ifset.2024.103858","url":null,"abstract":"<div><div>This study explored the effects of low voltage programmed thawing (LVPT) on thawing period, water status, current density as well as physicochemical properties of pork muscle, considering air thawing (AT), water immersion thawing (WT) and cold storage thawing (CST) for the comparison, additionally making fresh meat (FM) as the control. The thawing process used current limiting to gradually reduce the maximum output current to 500, 200 and 100 mA, respectively, by applying a safe voltage of 35 V in a home defrosting apparatus. Using two pairs of foil plate, the thawing (LVPT-2) with dual current loop accelerated the melting of ice crystals than the process with one pair of polar plate (LVPT-1) and one current loop. From −18 °C to −1 °C, the thawing period of LVPT-2 was reduced by 14.54 %, 11.72 %, and 15.95 % compared with that of LVPT-1 for samples within the thickness of 2, 3 and 4 cm, respectively. During the process, the intensity and density of the current loaded on the frozen meat gradually increased. LVPT-1 retained water and reduced its migration inside the meat, and protein solubility was better maintained. As the thickness increased, the effect of LVPT-2 on the moisture distribution and protein solubility of the sample decreased. LVPT-1 treatment resulted in less fat oxidation as well as stable secondary and tertiary structures of myofibrillar proteins compared to other treatments. At low voltage, the ability of LVPT −2 to maintain meat quality was reduced due to the increase in current density. In addition, LVPT-1 reduced muscle damage because of rapid melting of ice crystals. In contrast, LVPT-2 was conductive the formation of potential hot spots due to dual current loop passed through the pork in final phase of thawing, which would adversely influence the quality of thawed meat. Finally, LVPT could improve the rate of thawing, water binding capacity and meat quality, especially, there was no overheating effect on the meat because of current limiting.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103858"},"PeriodicalIF":6.3,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554846","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":"Developing low-lactose milk powder: A multi-enzyme approach to reduce Maillard browning","authors":"Payal Singh ,&nbsp;Sumit Arora ,&nbsp;Deepika Kathuria ,&nbsp;Richa Singh ,&nbsp;Priyanka Singh Rao ,&nbsp;Vivek Sharma","doi":"10.1016/j.ifset.2024.103849","DOIUrl":"10.1016/j.ifset.2024.103849","url":null,"abstract":"<div><div>Preparation of low lactose milk and milk products have attracted the attention of consumers due to increasing prevalence of lactose intolerance. However, the physico-chemical properties of product prepared from the single enzyme application (β-galactosidase) possess a significant concern of Maillard browning. While previous studies adjusted spray drying conditions to address Maillard browning in low lactose powder, our research introduces a multi-enzyme system for lactose hydrolysis in concentrated skim milk to produce a spray-dried powder with reduced browning. Glucose oxidase (GOX) converts glucose into gluconic acid that lowers down the concentration of Maillard reaction products (MRP's) formed during manufacture of lactose hydrolysed milk products. The activity of GOX was enhanced when used along with catalase (CAT). Use of GOX + CAT in buffer solution (containing 9 % glucose) exhibited 61.44 % glucose reduction after 22 h of reaction. GOX (70 U/ml) along with CAT (25 U/ml) when added to milk after 5 h of β-galactosidase (9.53 U/ml) action resulted in significantly higher reduction of glucose (53.95 %) after 20 h with final milk pH of 6.5. Spray dried powder prepared using optimised multi-enzymes (β-galactosidase and GOX + CAT) treated milk revealed reduced browning characteristics i.e., 12.85 browning index as compared to the powder prepared from milk treated with β-galactosidase alone (16.37).</div><div>Industrial relevance: The use of GOX + CAT during lactose hydrolysis could serve as a potential approach for mitigating browning characteristics in low-lactose milk and milk products. The multi-enzymatic system used to produce low-lactose milk can be easily adapted by large-scale industries to produce a powder with physico-chemical properties similar to traditional skim milk powder.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103849"},"PeriodicalIF":6.3,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142534037","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}