Innovative Food Science & Emerging Technologies最新文献

{"title":"Developing novel microwave-assisted induction heating (MAIH) technology for heating in-packaged ready-to-eat chicken breast products","authors":"Chiu-Chu Hwang ,&nbsp;Yu-Ru Huang ,&nbsp;Cheng-Da Hsieh ,&nbsp;Yi-Chen Lee","doi":"10.1016/j.ifset.2024.103843","DOIUrl":"10.1016/j.ifset.2024.103843","url":null,"abstract":"<div><div>This study employed a novel microwave-assisted induction heating (MAIH) system—a dual heating system integrating microwave and electromagnetic induction from above and below, respectively, to heat the pre-packaged chicken breast under controlled temperatures of 100 °C for 100 to 140 s and 80 °C for 120 to 160 s, and to evaluate the microbiological and physicochemical qualities of the samples. The results showed that the microbial counts, <em>a*</em>, and <em>b*</em> values decreased with increasing heating time. Conversely, the <em>L*</em>, <em>W</em>, <em>ΔE</em> values, hardness, and chewiness increased with increasing heating time. Moreover, chicken breasts prepared under conditions of 100 °C for 130 s and 140 s or 80 °C for 150 s and 160 s using MAIH exhibited a cooked appearance with no microbial growth detected. Compared to traditionally boiled chicken breasts, they showed similar color, texture, and cooking loss values. In addition, the sensory evaluation scores of samples subjected to the two MAIH treatment conditions were higher compared to those of traditionally boiled samples.</div></div><div><h3>Industrial relevance</h3><div>The MAIH facility is a new thermal processing technique and supplied the effective pasteurization, reduced heating time, and enhanced total quality of ready-to-eat (RTE) chicken breast. This study was the first to utilize MAIH to rapidly prepare pre-packaged RTE chicken breast cubes, achieving at least a one-third reduction in heating time compared to the traditional boiling method.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103843"},"PeriodicalIF":6.3,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142534086","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":"Enhancing food safety: Employing ultraviolet-C light emitting diodes for water, leaf, and surface disinfection","authors":"Ana Paula Marques ,&nbsp;Carolina Santos ,&nbsp;João Sério ,&nbsp;Maria Teresa Barreto Crespo ,&nbsp;Vanessa Jorge Pereira","doi":"10.1016/j.ifset.2024.103848","DOIUrl":"10.1016/j.ifset.2024.103848","url":null,"abstract":"<div><div>This study aimed to explore the use of ultraviolet-C light emitting diodes that emit light at 255 nm and 265 nm, to disinfect bacteria present at occurrence levels and spiked in water matrices, salads and stainless-steel surfaces. The UV-C LEDs effectively inactivated bacteria associated with food outbreaks (<em>Salmonella enterica</em>, <em>Listeria monocytogenes</em> and <em>Escherichia coli</em>) as well as a cocktail of bacteria isolated from packaged salads. Combining the wavelengths did not enhance disinfection. Even low UV fluences of 4 mJ/cm² achieved a significant 6-log reduction of bacteria spiked in water at high initial concentrations of approximately 10⁸ CFU/mL. Exposure of salad (lettuce and arugula) leaves (110 mJ/cm²) and contaminated stainless-steel surfaces (11 mJ/cm²) to three small LEDs that emit light at 265 nm reduced the pathogenic bacteria by 3 and 2-logs, respectively. The results obtained show that this disinfection technology could be promising for the food industry to guarantee effective inactivation of bacteria associated with foodborne diseases present in water, food and surfaces.</div></div><div><h3>Industrial relevance</h3><div>This study demonstrated the potential of ultraviolet-C light emitting diodes, emitting at 255 nm and 265 nm, to provide an effective and sustainable disinfection solution for the food industry, ensuring the inactivation of bacteria associated with foodborne diseases on water, food, and surfaces, thereby enhancing food safety. Additionally, this technology holds potential for extending product shelf-life, further benefiting the food industry. The results highlighted the effectiveness of UV-C LEDs even at low fluences, making them a practical choice for modern disinfection needs.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103848"},"PeriodicalIF":6.3,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Non-thermal shearing effect on gluten conformation for plant-based anisotropic structures","authors":"Mariana Angonese ,&nbsp;João B. Laurindo ,&nbsp;Bruno A.M. Carciofi","doi":"10.1016/j.ifset.2024.103846","DOIUrl":"10.1016/j.ifset.2024.103846","url":null,"abstract":"<div><div>Wheat gluten manipulation to obtain fibrillar structures is a promising approach for elaborating meat analogs on large or small scales. Alternatively to extrusion, mild methods can save energy and avoid sensory attributes/protein degradation. This study aimed to evaluate low-temperature shearing to create gluten-based fibers, assessing the material structure as a function of processing intensity. The effect of the non-thermal shearing length (up to 10 min) and added mechanical energy (up to 565.5 J/g) applied on a highly hydrated wheat gluten-based matrix was investigated in terms of density, exudation, secondary protein structure (FTIR), protein network attributes (confocal laser scanning microscopy), elongation attributes, morphology (SEM), and anisotropicity of cooked matrices. The progression of the shearing process was associated with the development of β-sheet secondary structures (26 % to 50 % predominancy), higher elongation attributes, raw matrix density, and anisotropicity of cooked matrices. Higher protein vessel length and width were associated with the formation and stacking of β-sheets. Exudation, cooked matrix density, and endpoint rate were associated with higher α-helices content (lowered from 39 % to 11 % of predominancy) and lower shearing-added energies. A principal component analysis of the entire dataset confirmed these observations, and the morphology revealed the evolution of the matrix organization during the shearing process. These results underscore the potential of mild-temperature shearing of a highly hydrated gluten-enriched matrix to alter the protein conformation, opening possibilities for controlling fiber structure development, valid for new foods such as meat analogs.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103846"},"PeriodicalIF":6.3,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142534085","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cold plasma at various voltage, gas flow rate, and time assisted extraction of blue pea flower: Quantitative UPLC-ESI/MS/MS analysis of bioactive compounds, phenolics, and anthocyanin content","authors":"Kuo-Ching Jan ,&nbsp;Mohsen Gavahian","doi":"10.1016/j.ifset.2024.103837","DOIUrl":"10.1016/j.ifset.2024.103837","url":null,"abstract":"<div><div>Butterfly pea (<em>Clitoria ternatea</em>) is a rich source of anthocyanins and has gained popularity as an herbal tea. However, conventional thermal processing could degrade its thermolabile bioactive components, necessitating alternative non-thermal processing to promote its commercial applications in the food industry. This study aims to assess the effects of sample preparation (powder vs. aqueous solution) and cold plasma treatment conditions (applied voltages, treatment times, and gas flow rates) on the extractability and stability of bioactive compounds in butterfly pea flowers. Quantitative analysis using liquid chromatography-tandem mass spectrometry was performed to assess the yield, bioactive compounds, and chemical composition of the extracts. Besides, response surface methodology and principal component analysis (PCA) were employed to elucidate the impact of experimental variables on extract characteristics. Results indicated significant concentrations of delphinidin, cyanidin, and their derivatives in all extracts. Aqueous samples treated at higher voltages and for longer durations exhibited increased total anthocyanin (+92 % for 5 min at 180 V) and phenolic content (+32 % for 3 min at 100 V). PCA revealed strong correlations between independent variables and extracts' biochemical properties, highlighting the importance of optimizing treatment parameters. Furthermore, anthocyanins with increased side chains were observed to be more resistant to degradation under plasma carrier gas flow rate and plasma processing. Powder samples experienced more significant degradation when treated with plasma due to increased free radical generation. These findings elucidated the interaction between plasma and the plant matrix, demonstrating the potential of cold plasma technology for enhancing extraction in an eco-friendly manner and promoting more sustainable food production.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103837"},"PeriodicalIF":6.3,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142534084","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":"Radio frequency plus heat for in-shell egg pasteurization","authors":"Daniela Bermudez-Aguirre ,&nbsp;Joseph Sites ,&nbsp;Joshua Carter ,&nbsp;Brendan A. Niemira","doi":"10.1016/j.ifset.2024.103834","DOIUrl":"10.1016/j.ifset.2024.103834","url":null,"abstract":"<div><div>Less than 3 % of the eggs in the United States are sold pasteurized because of the long thermal process (∼ 60 min). However, this represents a food safety risk because of the possible presence of <em>Salmonella</em> spp. inside the egg. This research studied the inactivation of <em>S. typhimurium</em> in in-shell eggs using the novel technology radio frequency (RF) to enhance their food safety, evaluating quality, presence of sub-lethally injured cells (SICs), and cell recovery (7 °C). Eggs were inoculated inside with <em>S. typhimurium</em> (10⁵ CFU/egg) and processed with RF (40.68 MHz, 35 W, 4.5 min) followed by hot water spray (H, 56.7 °C, 20 min). The studied quality attributes were yolk color, Haugh unit, yolk index, shell breakage strength, yolk and albumen pH, and albumen degradation. ANOVA one–way was used to find significant differences (α = 0.05). RF plus heat can pasteurize the eggs after 24.5 min (5-log reduction). No SICs were detected in any of the samples, and cells did not recover after five days of storage (Limit of detection &lt;1 log CFU/g). Most quality attributes were like the control eggs. Albumen degradation showed a significant difference (<em>p</em> &lt; 0.05) after processing. RF represents a potential option to ensure the safety of in-shell eggs, preserving their quality.</div></div><div><h3>Industry relevance</h3><div>Most in-shell eggs are sold unpasteurized worldwide with the potential risk of <em>Salmonella</em> spp. The conventional pasteurization process is a lengthy intervention that adds cost to the product and can damage the quality of eggs. Radio frequency plus heat pasteurization offers an alternative to pasteurizing in-shell eggs with a volumetric heating process that inactivates <em>Salmonella</em> cells inside the eggs and has minor effects on the quality of eggs. This technology is a novel option for the egg industry, providing high-quality and reasonably priced safe eggs.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103834"},"PeriodicalIF":6.3,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142534083","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Computer-aided engineering: Quantification of the heating non-uniformity and distribution of the thermal load occurring during continuous ohmic and conventional thermal food sterilization","authors":"Jorge Rivera,&nbsp;Maximilian Gratz,&nbsp;Henry Jaeger,&nbsp;Felix Schottroff","doi":"10.1016/j.ifset.2024.103844","DOIUrl":"10.1016/j.ifset.2024.103844","url":null,"abstract":"<div><div>The characterization of continuous thermal processing (CTP) is a crucial aspect in the design and selection of technologies for the production of safe products with optimal quality retention after the thermal stress. Conventional methods for CTP characterization are constrained in their capacity to comprehensively capture the complex dynamics of fluid flow through pipelines and the different heating principles that contribute to local temperature variations. These methods rely on isolated local temperature measurements, which fail to account for the intricate interactions between temperature, heat transfer phenomena and fluid dynamics. In view of the aforementioned limitations, this study presents the implementation of a computational fluid dynamic digital model as a toolbox for the characterization and comparison of a conventional heating (CH) ultra-high temperature (UHT) sterilization process and ohmic heating (OH) UHT sterilization. This serves as a tool for an extensive and accurate comparison of the two processes. The model enabled the estimation of each technology's thermal load through the F₀ value, thereby providing a more comprehensive assessment than local temperature measurements alone. Furthermore, this approach accounted for the flow behavior throughout the sterilization process. This strategy demonstrated that 2.5 % of the food product is exposed to an up to 75.4 times the average thermal load, whereas for OH treatments only 0.4 % of the product was exposed up to 5.1 times the average thermal load. This is due to the volumetric heating feature of OH, which leads to a 54.7 % reduction in the cooking grade of the product. Furthermore, the computer-aided comparison revealed no statistically significant difference (<em>p</em>-value of 0.6) between the two technologies in their capacity to inactivate <em>Geobacillus stearothermophilus</em> spores in terms of thermal load. This study highlights the importance of computer-aided engineering methodologies for the technological assessment of food sterilization processes prior to industrial transfer.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103844"},"PeriodicalIF":6.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442389","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Operation prediction of open sun drying based on mathematical-physical model, drying kinetics and machine learning","authors":"Hao Wengang ,&nbsp;Wang Xiyu ,&nbsp;Ma Jiajie ,&nbsp;Gong Ping ,&nbsp;Wang Lei","doi":"10.1016/j.ifset.2024.103836","DOIUrl":"10.1016/j.ifset.2024.103836","url":null,"abstract":"<div><div>In order to determine the moisture ratio of dried material whether the storage requirements are met, it was crucial to find an accurate prediction and convenient method in the open sun drying process. Therefore, the mathematical-physical model, drying dynamics model and machine learning methods were employed and compared in this study. The machine learning methods were first applied to predict the moisture ratio change of sweet potato during open sun drying. A large number of sweet potatoes drying experiments were carried out under open sun drying for theoretical analysis. The results shown that the drying kinetic model of sweet potato was also different under different drying climate conditions. The heat and mass transfer model of sweet potato was established and validated with R² 0.8990 and RMSE 0.0826. Different optimal machine learning prediction methods have be selected based on statistical metrics. Finaly, the machine learning prediction method was considered to be superior to the mathematical-physical model and the drying kinetic model in predicting moisture ratio. The results of this study can be analogized to drying process control of other agricultural products in the future.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103836"},"PeriodicalIF":6.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142419394","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":"Structural modification and functional improvement of lactoferrin through non-covalent and covalent binding to coffee polyphenol","authors":"Zekun Li ,&nbsp;Shunjie Kang ,&nbsp;Qin Shu ,&nbsp;Majida Al-Wraikat ,&nbsp;Changchun Hao ,&nbsp;Yongfeng Liu","doi":"10.1016/j.ifset.2024.103838","DOIUrl":"10.1016/j.ifset.2024.103838","url":null,"abstract":"<div><div>Studies have suggested that milk may enhance or neutralize the bioavailability of coffee polyphenols, possibly due to reversible and irreversible interactions between coffee polyphenols and milk proteins. The effects of non-covalent and covalent binding of lactoferrin (BLF) to caffeic acid (CAA) on protein structure and function were investigated. SDS-PAGE analysis confirmed the covalent interaction between BLF and CAA. Multispectral experiments characterized the BLF-CAA complexes and conjugates, revealing alterations in the tertiary structure of the proteins in the BLF-CAA conjugates. Molecular docking and kinetics results demonstrated that hydrogen bonding, electrostatic interaction, and hydrophobic forces were the primary internal forces between CAA and BLF. When combined with CAA, the covalent conjugates exhibited superior functional properties including solubility, oxidation resistance, thermal stability, emulsification and foamability, bioaccessibility, and antimicrobial properties. This study offers a theoretical foundation and technical benchmark for the preparation of protein-based delivery vectors with synergistic effects.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103838"},"PeriodicalIF":6.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142419397","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":"Valorization of waste: Innovative techniques for extracting bioactive compounds from fruit and vegetable peels - A comprehensive review","authors":"Rahim Khan ,&nbsp;Farooq Anwar ,&nbsp;Farinazleen Mohamad Ghazali ,&nbsp;Nor Ainy Mahyudin","doi":"10.1016/j.ifset.2024.103828","DOIUrl":"10.1016/j.ifset.2024.103828","url":null,"abstract":"<div><div>Fruits and vegetables are valuable commodities in horticultural production due to their bioactive components, which promote health. However, processing these products results in a significant waste, with discarded peels, accounting for 90–92 % of the total waste. These waste materials contain high levels of bioactives that can be extracted to enhance their value by utilizing them as valuable ingredients in food and pharmaceutical products. This review compares and explores the potential of conventional and non-conventional extraction methods, including microwave-assisted (MA), ultrasound-assisted (UA), pulsed electric fields (PEP), pulsed electric heating (PEH), pressurized liquid extraction (PLE), supercritical fluid extraction (SFE), pressurized hot water (PHW), high hydrostatic pressure (HHP), and enzyme-assisted extraction (EAE) for the extraction of bioactive compounds from fruit and vegetable peels. The focus of this study was to achieve higher extraction yields through the applications of non-conventional technologies. Moreover, this review highlights the use of efficient, innovative technologies to maximize the value-added potential of fruit and vegetable wastes while ensuring environmental preservation and supporting a circular economy. The review findings are expected to be valuable resources for the fruit and vegetable processing industry, providing insights into the potential application of economical and efficient sustainable extraction methods.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103828"},"PeriodicalIF":6.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142419405","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":"Encapsulation of oils recovered from olive stones using particles from gas saturated solutions technique","authors":"Abdessamie Kellil,&nbsp;Federica Confalonieri,&nbsp;Stefan Klettenhammer,&nbsp;Matteo Scampicchio,&nbsp;Ksenia Morozova,&nbsp;Giovanna Ferrentino","doi":"10.1016/j.ifset.2024.103842","DOIUrl":"10.1016/j.ifset.2024.103842","url":null,"abstract":"<div><div>This study explores the use of the Particles from Gas Saturated Solutions (PGSS) technique to encapsulate oils extracted from olive stones, a by-product of olive oil production. The oil, containing high levels of oleic (72.1 ± 2.5 %) and linoleic acid (16.4 ± 1.2 %), was oxidative stable for 34 ± 2 days at 40 °C. To improve this stability, the oil was encapsulated using PGSS technique under various pressures (10 and 20 MPa), oil-to-wall material ratios (1:10 and 3:10), and nozzle sizes (600 and 1000 μm). Best encapsulation conditions were found to be 10 MPa, 1:10 oil-to-wall material ratio, and 600 μm nozzle. These conditions produced microparticles with 70.0 ± 4.2 % encapsulation efficiency and a Carr index of 20.5 ± 1.4 %, improving the oil oxidative stability to 60 days at 40 °C. This enhancement was confirmed through isothermal calorimetry, peroxide value, and malondialdehyde levels. The results showed that PGSS encapsulation method may significantly improve the oil oxidative stability, producing powdered ingredients from by-products suitable for food and cosmetic applications<strong>.</strong></div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103842"},"PeriodicalIF":6.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142434059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}