Future Foods最新文献

Edible caterpillars (Gonimbrasia belina and Gynanisa maja) as emerging source of nutrients and bioactive compounds 可食用毛虫（Gonimbrasia belina 和 Gynanisa maja）作为营养和生物活性化合物的新来源

IF 7.2

Future Foods Pub Date : 2024-10-26 DOI: 10.1016/j.fufo.2024.100478

{"title":"Edible caterpillars (Gonimbrasia belina and Gynanisa maja) as emerging source of nutrients and bioactive compounds","authors":"","doi":"10.1016/j.fufo.2024.100478","DOIUrl":"10.1016/j.fufo.2024.100478","url":null,"abstract":"<div><div>Globally, despite the commercial and cultural importance of edible caterpillars (<em>Gynanisa maja</em> and <em>Gonimbrasia belina</em>), comprehensive information on their dietary and therapeutic benefits has not been fully explored. The study was aimed at evaluating the nutritional composition and bioactive compounds profile of two important edible caterpillars (<em>Gonimbrasia belina</em> and <em>Gynanisa maja</em>) in Africa. Our results demonstrated that <em>G. belina</em> and <em>G. maja</em> are capable of amplifying host plant protein (17 %) by 4.3-folds [72.8 %] and 3.6-folds [61.3 %], respectively. Lysine (32.6 mg/g), methionine (12.5–27.1 mg/g) and valine (7.7–25.4 mg/g) value were significantly harnessed. Substantial amounts of ω−3 fatty acids (methyl 5Z,8Z,11Z,14Z,17Z-eicosapentaenoate and methyl 9Z,12Z,15Z-octadecatrienoate), minerals [iron (3.6–21.2 mg/100 g), zinc (7.1–17.3 mg/100 g), calcium (55.1–60.4 mg/100 g)] and vitamins [retinol (0.02–0.03 mg/kg), γ tocopherol (0.05–0.07 mg/kg) and α-tocopherol (1.2 mg/kg)] were detected. Important phytochemical [flavonoids: rutin (7.8–20.4 ng/g), quercetin (7.2–9.0 ng/g), luteolin (7.4–7.5 ng/g), apigenin (20.8–28.6 ng/g) and kaempferol (3.3–6.5 ng/g)] and phytosterols [stigmasta-3,5-diene, campesterol and sitosterol] were identified. These findings suggests that both edible caterpillars contain sufficient nutrients and therapeutic compounds, which when integrated into human food products, either whole, in-part, or processed will greatly contribute towards countering nutritional insecurity and improve livelihoods of people in many countries.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539435","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}

引用次数: 0

Novel strategies to control the biofilm formation by Pseudomonas aeruginosa in the food industry 控制食品工业中铜绿假单胞菌生物膜形成的新策略

IF 7.2

Future Foods Pub Date : 2024-10-21 DOI: 10.1016/j.fufo.2024.100481

{"title":"Novel strategies to control the biofilm formation by Pseudomonas aeruginosa in the food industry","authors":"","doi":"10.1016/j.fufo.2024.100481","DOIUrl":"10.1016/j.fufo.2024.100481","url":null,"abstract":"<div><div><em>Pseudomonas aeruginosa</em> is a Gram-negative human pathogenic bacterium that has the ability to form multicellular biofilm (BF) communities. Due to the presence of extracellular polymeric substances, BF protects bacteria from unfavorable environmental conditions and causes their resistance to antimicrobial substances. The presence of BF in the food industry has become a great threat to food safety. Conventional disinfection technologies are inappropriate for effective BF control due to the resistances created to them and the toxic residues for humans and the environment that they leave behind. Therefore, it is necessary to understand more about the formation and development of BF and environmentally friendly methods to remove BF from food and equipment in contact with food. This review article describes BF formation, its resistance mechanisms to antimicrobial agents, and BF development. Also, novel and effective strategies involved in BF removal are discussed including physical methods (plasma, pulsed electric field and ultrasonication), physicochemical method (electrolyzed water), biological methods (enzymes and bacteriophages), natural compounds such as essential oils, and application of nanomaterials.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539355","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}

引用次数: 0

Topic: Physicochemical, functional and antioxidant properties of cricket protein powders produced by microwave-assisted spouted bed drying 主题微波辅助喷流床干燥法生产的蟋蟀蛋白粉的理化、功能和抗氧化特性

IF 7.2

Future Foods Pub Date : 2024-10-20 DOI: 10.1016/j.fufo.2024.100480

{"title":"Topic: Physicochemical, functional and antioxidant properties of cricket protein powders produced by microwave-assisted spouted bed drying","authors":"","doi":"10.1016/j.fufo.2024.100480","DOIUrl":"10.1016/j.fufo.2024.100480","url":null,"abstract":"<div><div>The study examined the quality of cricket protein powder (CPP) dried using microwave-assisted spouted bed drying (MSBD) and oven drying (OD). Two types of crickets, <em>Acheta domesticus</em> (AD) and <em>Gryllus bimaculatus</em> (GB), were used. Results showed that MSBD produced CPP with higher protein and mineral content and lower fat compared to OD (<em>p</em> < 0.05). MSBD also enhanced functional qualities like solubility, foaming capacity, emulsion ability, water retention capacity, and digestibility. CPP treated with MSBD exhibited significantly increased phenolic content and antioxidant activity (<em>p</em> < 0.05). Cricket species also influenced CPP quality. MSBD-produced protein from AD had a lighter color and superior functional qualities, including solubility, foam stability, and protein digestibility. Conversely, GB-produced MSBD protein showed higher protein and calcium levels, as well as better foam capacity. The faster and more even heating of MSBD, along with its shorter drying time, helps preserve heat-sensitive nutrients and bioactive components. This explains the higher quantities of protein, minerals, phenolics, and antioxidants in MSBD samples. Overall, this study shows that MSBD is a promising way to make high-quality protein ingredient from a sustainable insect protein source that have better antioxidant properties and better functionality.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539436","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}

引用次数: 0

Functional chewing gum: Transition from a conventional chew to a novel matrix delivering encapsulated bioactives with health-promoting properties 功能性口香糖：从传统咀嚼口香糖过渡到新型基质，提供具有促进健康特性的封装生物活性物质

IF 7.2

Future Foods Pub Date : 2024-10-20 DOI: 10.1016/j.fufo.2024.100482

{"title":"Functional chewing gum: Transition from a conventional chew to a novel matrix delivering encapsulated bioactives with health-promoting properties","authors":"","doi":"10.1016/j.fufo.2024.100482","DOIUrl":"10.1016/j.fufo.2024.100482","url":null,"abstract":"<div><div>Many studies have demonstrated the health and functional benefits of bioactive compounds (bioactives), as delivery of these ingredients to the body have been conducted by different techniques, such as enriched foods, supplements, <em>etc</em>. Among these, chewing gum (CWG) could be a unique candidate as delivery matrix of bioactives since presents some inherent benefits, including protective feature of its matrix as encapsulants; improving concentration, memory and alertness; stress reduction, weight manage, easy to use anytime and anywhere, and desired by consumers, especially children. Moreover, the specific style of CWG consumption, i.e. continued chewing without swallowing provides a unique opportunity to local and systemic delivery of bioactives in a sustained release manner, and the stability and activity of bioactives could be controlled by changes in the ingredients and manufacturing procedure, or using encapsulation technique. This review deals with introduction of bioactives in terms of chemical structure, health benefits, limitations for practical effectiveness, followed by highlighting the role of CWG as a delivery system of bioactives. Taking these into account, CWG composition and manufacturing procedures were reviewed, and developments in vitro delivery of encapsulated bioactives by CWG matrix were discussed. In this regard, more studies should be performed to monitor the release behavior of different bioactives from CWG as affected by various factors. Finally, further studies direct us to produce an optimum CWG formulation providing targeted outputs in line with consumer interests, namely good taste, practical efficiency, low price and lack of environment pollution.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539356","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}

引用次数: 0

The impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour 超临界二氧化碳加工对大豆粉香味和理化特性的影响

IF 7.2

Future Foods Pub Date : 2024-10-19 DOI: 10.1016/j.fufo.2024.100476

{"title":"The impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour","authors":"","doi":"10.1016/j.fufo.2024.100476","DOIUrl":"10.1016/j.fufo.2024.100476","url":null,"abstract":"<div><div>Soybeans are rich in protein but have limited food applications due to their undesirable volatile compounds, negatively affecting their flavor and consumer acceptance. This study aimed to extract lipids and volatile compounds from soybean flour using supercritical carbon dioxide (SC<img>CO<sub>2</sub>) and investigate the impact of extraction conditions on the properties of soybean flour, including particle size distribution, composition, color, and rheological and textural qualities. Similar lipid extraction yields (∼20 %) were obtained with SC<img>CO<sub>2</sub> and conventional hexane extractions. The volatile compound concentration of the soybean flour was reduced after SC<img>CO<sub>2</sub> extraction (0.63–1.00 µg/g) as compared to hexane extraction (1.44–1.68 µg/g). The results showed that SC<img>CO<sub>2</sub>-treated soybean flour showed smaller particle sizes (<250 µm, ∼70 %), improved protein purity upon protein extraction, and brighter color as compared to hexane-extracted flour. Additionally, in comparison to untreated soybean flour, SEM images revealed a more disrupted and rough structure in defatted soybean flour. Overall, the presented SC<img>CO<sub>2</sub> approach can improve the aroma of soybean flour while achieving similar lipid extraction yields with conventional hexane extraction, all without the use of toxic organic solvents.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539347","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}

引用次数: 0

Brewers’ spent grain as a functional ingredient in bakery, pasta, and cereal-based products 酿酒师用过的谷物作为烘焙、面食和谷物类产品的功能性配料

IF 7.2

Future Foods Pub Date : 2024-10-18 DOI: 10.1016/j.fufo.2024.100479

{"title":"Brewers’ spent grain as a functional ingredient in bakery, pasta, and cereal-based products","authors":"","doi":"10.1016/j.fufo.2024.100479","DOIUrl":"10.1016/j.fufo.2024.100479","url":null,"abstract":"<div><div>The food industry by-product causes a negative environmental impact and reduces resource efficiency and productivity. Although these by-products have been used only for animal feed purposes in the past, there is an emerging trend to use them in human food as well. Brewers’ spent grain (BSG) is a proper example of such industrial by-products; it constitutes about 85 % of the total by-products generated in the brewing industry. With high amounts of fiber and protein, BSG can serve as a formulation ingredient in human nutrition. Accordingly, many studies have tried to investigate the possibility of using it in different food products. Overall, BSG is a promising source of bioactive compounds with antioxidant, antidiabetic, anti-inflammatory, and antithrombotic properties. Enzymatic hydrolysis, fermentation, and extraction conditions can be optimized to enhance the functional attributes of BSG for food, pharmaceutical, and nutraceutical applications. This review elaborated on the possibility of using BSG within bakery, pasta, and cereal-based formulations and its effect on such products' quality and nutritional characteristics. In addition, the functional ingredients of BSG and their biological properties are briefly reviewed. The research results suggest that incorporating BSG into various bakery products can enhance their nutritional value, but the optimal level of addition varies depending on the specific product. Careful optimization is required to balance an improved nutritional profile and acceptable technological and sensory qualities. However, the challenge facing the high-scale utilization of BSG ingredients is the variability of raw material composition. Therefore, more study is needed to develop innovative technologies for integrated and comprehensive valorization of BSG.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539353","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}

引用次数: 0

Quality and nutrition of cow's milk paneer supplemented with pastes from indigenous date varieties 用本地枣树品种的枣泥制作的牛乳馅饼的质量和营养成分

IF 7.2

Future Foods Pub Date : 2024-10-18 DOI: 10.1016/j.fufo.2024.100477

{"title":"Quality and nutrition of cow's milk paneer supplemented with pastes from indigenous date varieties","authors":"","doi":"10.1016/j.fufo.2024.100477","DOIUrl":"10.1016/j.fufo.2024.100477","url":null,"abstract":"<div><div>In the present study, the antioxidant potential and angiotensin-I converting enzyme (ACE) inhibitory activity of cow's milk paneer supplemented with pastes (10 % of milk) from indigenous date varieties were monitored during storage. The prepared paneer was also evaluated for its physicochemical characteristics, microbiological and sensorial quality during storage period (0–12 days, 5 °C). It was observed that the ESFs of Ajwa paste showed significantly (<em>p <</em> 0.05) higher antioxidant potential and ACE-inhibition than other investigated date pastes. Moreover, all of the investigated paneer showed significantly (<em>p <</em> 0.05) increasing trend concerning sensory evaluation until 9 days of storage. The paneer supplemented with date pastes showed significantly (<em>p <</em> 0.05) higher ferric reducing antioxidant power (FRAP) (3150.70–5776.00 μmol equivalent of Trolox (TE)/g of ethanol soluble fraction (ESF)) and DPPH (1634.70–1645.70 μmol TE/g ESF)/ABTS (83.26–102.43 mg TE /100 g ESF) radical scavenging activity than control paneer. Moreover, paneer (3 days of storage) supplemented with Ajwa paste showed significantly (<em>p <</em> 0.05) high ACE-inhibition (66 %) and lower inhibitory concentration (IC)<sub>50</sub> (9 mg/mL) as compared to all other investigated samples. Hence, it may be concluded that the paneer supplemented with date pastes offers considerable antioxidant potential and ACE-inhibitory activity.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539350","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}

引用次数: 0

The carbon footprint of vegetable imports into Aruba: A closer look at sea and air transport 阿鲁巴进口蔬菜的碳足迹：近距离观察海运和空运

IF 7.2

Future Foods Pub Date : 2024-10-15 DOI: 10.1016/j.fufo.2024.100469

{"title":"The carbon footprint of vegetable imports into Aruba: A closer look at sea and air transport","authors":"","doi":"10.1016/j.fufo.2024.100469","DOIUrl":"10.1016/j.fufo.2024.100469","url":null,"abstract":"<div><div>This study aimed to give insights into low-carbon vegetable import strategies for Aruba, a Dutch Caribbean island. Our selected products were potatoes, lettuce, onions, tomatoes, and green beans. The products originated from 13 different countries, and 25 product-country combinations were identified. The system boundaries were from the farm until arrival at the supermarket. We identified actual maritime transport routes, and calculated greenhouse gas (GHG) emissions of passenger aircrafts flying from Amsterdam to Aruba. Vegetables imported by air had significantly higher GHG emissions (4.2–8.3 kg CO<sub>2</sub>eq per kg) than products imported by sea (0.4–2.3 kg CO<sub>2</sub>eq per kg). GHG emissions of road transport generally contributed more than those of other life cycle stages, except when products showed a high contribution of agriculture. Although sea transport was calculated with much detail, it usually did not contribute much to the GHG emissions. We recommend Life Cycle Practitioners to consider aircraft characteristics when calculating GHG emissions of air transport, and to include the weight of the 80 kg AKE container, used for cooled airfreight, when allocating impacts between passengers and freight. For this case study, GHG emissions of specific passenger aircrafts always resulted in lower GHG emissions compared to generic calculations.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539354","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}

引用次数: 0

Enhancing 3D printing performance of O/W emulsions with asparagus fibre 用芦笋纤维提高水包油型乳液的 3D 打印性能

IF 7.2

Future Foods Pub Date : 2024-10-12 DOI: 10.1016/j.fufo.2024.100472

{"title":"Enhancing 3D printing performance of O/W emulsions with asparagus fibre","authors":"","doi":"10.1016/j.fufo.2024.100472","DOIUrl":"10.1016/j.fufo.2024.100472","url":null,"abstract":"<div><div>Asparagus fibre recovered from agricultural waste stream can be valorised as a natural ingredient for fibre enrichment in food products. This study investigated the effects of asparagus fibre on the 3D printing performance of oil-in-water (O/W) emulsions as edible inks. Emulsion gels were prepared by either varying the fibre concentration in the aqueous phase or varying the volume fraction of the oil phase. Printability, rheological properties, and microstructure of the samples were systematically evaluated. Our results show increasing fibre concentration (up to 9.9 %w/w) significantly improved 3D printing performance of the inks, which was attributed to their enhanced rheological properties. Interestingly, reducing the oil volume fraction from 72 to 66 %v/v (i.e., fibre concentration was kept at 9.9 %w/w) did not detrimentally influence the 3D printing quality. Microstructural analysis of the emulsions revealed that increasing fibre concentration led to smaller size and different surface morphology of the oil droplets. Fibre particles in the aqueous phase may hinder oil droplet movement, stabilizing emulsions during 3D printing. Our findings give new insights into the development of edible 3D-printed food products via fibre enrichment and oil reduction.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142441056","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}

引用次数: 0

Optimization of the decanter process in terms of the protein yield for the manufacture of an oat-based milk substitute 从生产燕麦代乳品的蛋白质产量角度优化滗水器工艺

IF 7.2

Future Foods Pub Date : 2024-10-10 DOI: 10.1016/j.fufo.2024.100470

{"title":"Optimization of the decanter process in terms of the protein yield for the manufacture of an oat-based milk substitute","authors":"","doi":"10.1016/j.fufo.2024.100470","DOIUrl":"10.1016/j.fufo.2024.100470","url":null,"abstract":"<div><div>Even though oat-based milk substitutes offer numerous nutritional benefits, one of their major disadvantages is the low protein content. To overcome this issue, the impact of the decanter process on the protein yield was investigated. A design of experiments with 30 experimental runs was performed to determine the influence of acceleration, feed, feed temperature, inner weir diameter, and differential speed on the separation process. The results were used to calculate the ideal parameters. Accordingly, an acceleration of 4,000 <em>g</em>, a feed of 20 kg/h, a temperature of 20 °C, an inner weir diameter of 68 mm, and a differential speed of 180 min<sup>−1</sup> resulted in the highest theoretical protein in dry matter content (14.22 % w/w) corresponding to a protein yield of 98.2 %. The validation experiments with the calculated parameters led to a centrate with a protein in dry matter content of 11.63 ± 0.14 % (w/w), an absolute protein content of 1.00 ± 0.01 % (w/w), and a protein yield of 81.3 ± 1.70 %. The centrate was free of dark particles confirming an adequate separation of undesired solids. SDS-PAGE further proved that no protein fraction was completely separated. In conclusion, the parameters of the decanter process should be set carefully in order to achieve a high protein yield.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":null,"pages":null},"PeriodicalIF":7.2,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539352","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}

引用次数: 0