Future Foods最新文献

{"title":"Characterization and possible valorization of grape skin in extruded crisps","authors":"Silvia Mironeasa ,&nbsp;Mădălina Ungureanu-Iuga ,&nbsp;Costel Mironeasa ,&nbsp;Mircea-Adrian Oroian ,&nbsp;Gelu-Marius Rotaru","doi":"10.1016/j.fufo.2025.100727","DOIUrl":"10.1016/j.fufo.2025.100727","url":null,"abstract":"<div><div>Grape skin byproduct valorization in extrudates for human nutrition is a great opportunity with many health, environmental, and economic benefits. This paper explored the impact of red and white grape skins on corn flour and extruded crisp quality. Flour mixtures composition was assessed along with extruded products' properties in terms of digestibility, polyphenols, texture, physical, and functional properties. Grape skin increased (<em>p</em> &lt; 0.05) the content of nutrients (from 7.20 to 9.53 % protein, from 1.32 to 3.36 % fat, from 6.74 to 28.10 % for fiber) in the flour mixtures and changed the color depending on the addition level and grape skin type. Final product quality was affected significantly (<em>p</em> &lt; 0.05) by grape skin: the expansion index (from 3.70 to 2.68), pore size, and functional properties decreased as the level was higher. White grape skin decreased (<em>p</em> &lt; 0.05) the texture parameters (5.82 to 3.63N/s for crispness), while the opposite trend was observed for the red type (3.82 to 6.20N/s for crispness). Grape skin came with an intake of polyphenols like myricetin, p-coumaric acid, and determined significant changes (<em>p</em> &lt; 0.05) in starch digestibility. Acceptable scores for the sensory texture parameters were obtained even at 40 % red grape skin content, but considering the characteristics evaluated, an addition level of 30 % would be recommended. The novelty lies in the complete and applied approach to the valorization of high amounts of grape skin (up to 40 %) to improve the nutritional and functional properties of expanded corn crisps, providing concrete data for optimizing the process on an industrial scale.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100727"},"PeriodicalIF":7.2,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144696876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cultivated meat meets upcycling: Unlocking the potential of agricultural side-streams","authors":"Charlotte Charteris ,&nbsp;Johannes le Coutre","doi":"10.1016/j.fufo.2025.100726","DOIUrl":"10.1016/j.fufo.2025.100726","url":null,"abstract":"<div><h3>Background</h3><div>Scaling-up cultivated meat production could enable sustainable production of a nutritious protein source, much needed for a growing population. However, to progress cultivated meat, low-cost, high-volume resources must be used as production inputs. Agricultural side-streams present an underutilised resource, rich in favourable components for cultivated meat inputs.</div></div><div><h3>Scope and approach</h3><div>The term “agricultural side-stream” encompasses all plant-based by-products and waste-streams generated from the harvest stage through to food product processing. This review explores the potential to valorise these agricultural materials to support the production of cultivated meat as both cell media supplements and scaffolding materials.</div></div><div><h3>Key findings and conclusions</h3><div>Production of cultivated meat could become more economically feasible through repurposing agricultural side-streams as production inputs. Through assisting cultivated meat scale up, this could lead to the production of a quality protein source, which reduces the environmental impact and animal welfare concerns of conventional meat production while potentially contributing to lowering global antibiotic resistance and zoonotic disease spread. Furthermore, upcycling agricultural side-streams could provide an additional income stream for agricultural producers while contributing to lowering global food loss. These added benefits could increase consumer acceptance for this novel technology. The utilisation of agricultural side-streams in cell media and cell scaffolding is a relatively new area of investigation requiring thorough research into identifying optimal side-streams, optimised processing techniques and side-stream variability.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100726"},"PeriodicalIF":7.2,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144703009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Techno-functional gelling mechanism and rheological properties of gelatin capsule-waste gel modified with kappa-carrageenan for future functional food applications","authors":"Sasina Sanprasert ,&nbsp;Pudthaya Kumnerdsiri ,&nbsp;Anusorn Seubsai ,&nbsp;Piyangkun Lueangjaroenkit ,&nbsp;Jaksuma Pongsetkul ,&nbsp;Tanyamon Petcharat ,&nbsp;Pimonpan Kaewprachu ,&nbsp;Samart Sai-ut ,&nbsp;Saroat Rawdkuen ,&nbsp;Narudol Teerapattarakan ,&nbsp;Wanli Zhang ,&nbsp;Young Hoon Jung ,&nbsp;Passakorn Kingwascharapong","doi":"10.1016/j.fufo.2025.100723","DOIUrl":"10.1016/j.fufo.2025.100723","url":null,"abstract":"<div><div>Gelatin capsule production generates large amounts of waste. Repurposing this waste into hydrogels offers a sustainable solution. This study investigated the techno-functional gelling mechanism and rheological properties of gelatin waste gel with added carrageenan, aiming to enhance the gel’s potential for future functional food applications. Gelatin capsule waste (GCW) was substituted with carrageenan at different levels (0 %, 10 %, 20 %, 30 %, 40 %, or 50 % w/w). The texture profile analysis and gel strength increased with the addition of carrageenan, accompanied by changes in the spectra obtained from Synchrotron Radiation-based Fourier-Transform Infrared Spectroscopy (SR-FTIR), which identified intermolecular and intramolecular interactions between the gelatin and carrageenan. The rheological measurements revealed that the incorporation of carrageenan influenced the elastic modulus (G’) and loss modulus (G’’) of the substituted GCW gel, as observed from the temperature sweep, which coincided with the higher gelling and melting temperatures (<em>p</em> &lt; 0.05). The substituted GCW gels had a higher turbidity than the GCW gel without substitution, as confirmed by a decreased L* value. The water activity of the GCW gel remained stable with the addition of carrageenan. Based on the gel microstructure, the GCW gel had a looser gel network with larger voids, whereas the substituted gels had a finer network with smaller voids. However, there was a decrease in the overall likeness score for the gels substituted with carrageenan, especially at higher levels. In summary, the incorporation of carrageenan into GCW gel significantly influenced its rheological and textural properties. At an optimal substitution level, the GCW gel with carrageenan had strong potential as a functional material for food applications, particularly in soft confectionery.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100723"},"PeriodicalIF":7.2,"publicationDate":"2025-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144703008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nudging effects on consumer preferences and willingness to pay for lycopene-enriched fresh tomatoes","authors":"Maria De Salvo ,&nbsp;Isabella Trovato ,&nbsp;Laura Giuffrida ,&nbsp;Marika Cerro ,&nbsp;Giovanni Signorello ,&nbsp;Giuseppe Cucuzza","doi":"10.1016/j.fufo.2025.100722","DOIUrl":"10.1016/j.fufo.2025.100722","url":null,"abstract":"<div><div>Using a Discrete Choice Experiment, this study examines how informational prompts about the nutraceutical properties of tomatoes influence consumers’ perceptions and preferences for lycopene-enriched fresh tomatoes. The results show that such nudges effectively increase consumer interest in functional foods by raising the perceived importance of their health-related benefits. Furthermore, nudging significantly impacts Willingness To Pay (WTP), with consumers exhibiting higher WTP for tomatoes with enhanced nutraceutical attributes when exposed to the informational prompts. These findings offer valuable insights for promoting healthier dietary choices and for guiding the development of food products that align with shifting consumer values and health consciousness.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100722"},"PeriodicalIF":8.2,"publicationDate":"2025-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144738461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consumer preference analysis on medium chain triglycerides (MCT) oil in the Philippines: A conjoint analysis","authors":"Genard Paul R. Bajacan ,&nbsp;Ardvin Kester S. Ong ,&nbsp;John Francis T. Diaz ,&nbsp;Maela Madel L. Cahigas ,&nbsp;Ma.Janice J. Gumasing","doi":"10.1016/j.fufo.2025.100721","DOIUrl":"10.1016/j.fufo.2025.100721","url":null,"abstract":"<div><div>Medium-Chain Triglyceride (MCT) oil has gained popularity as a dietary supplement in the health and wellness industry, particularly for its potential health benefits and versatility in consumption. Despite its expanding popularity, there has been little research on the specific attributes that influence consumer preferences for MCT oil, creating a gap in understanding the factors that drive purchasing decisions in this market. This study aimed to address this gap by identifying the most preferred combination of MCT oil attributes using a conjoint analysis approach. Key attributes considered were price, packaging material, certification type, product form, sourcing location, flavor, and consumption method. A conjoint analysis with an orthogonal design was conducted using SPSS version 27 to evaluate consumer preferences across these attributes. Results indicated that price and packaging material were the most influential factors in consumer choice, followed by certification type and product form. Attributes such as sourcing location and flavor ranked lower in importance, suggesting a consumer preference for cost-effectiveness, sustainability, and health assurances over sensory characteristics. The findings have practical implications for MCT oil producers and marketers by providing insight into consumer priorities, enabling them to design products that align more closely with these preferences. Practical contributions include recommendations for product differentiation through strategic pricing, sustainable packaging, and organic certification. This study’s approach and findings may also be applicable to broader consumer preference analyses within the dietary supplement and health product markets globally.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100721"},"PeriodicalIF":7.2,"publicationDate":"2025-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144670623","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Black soldier fly larvae (Hermetia illucens) reared on conventional and emerging agri-food by-products: the case of olive leaves, olive pomace, and quinoa husk","authors":"Esther Rodríguez-González ,&nbsp;María D. Hernández-Llorente ,&nbsp;Luis Vázquez ,&nbsp;Fernando G. Barroso ,&nbsp;María J. Sánchez-Muros ,&nbsp;Agnes T. Varga ,&nbsp;Tiziana Fornari ,&nbsp;Mónica R. García-Risco ,&nbsp;Diana Martin","doi":"10.1016/j.fufo.2025.100718","DOIUrl":"10.1016/j.fufo.2025.100718","url":null,"abstract":"<div><div>Black soldier fly larvae (BSFL) is one of the most popular edible insects authorized for feed and an excellent bioconversor of agri-food by-products. Thus, the ability of BSFL to valorize by-products from olive oil production (olive leaves, OL, or full-fat dry olive pomace, OP) and quinoa husk (QH) is explored.</div><div>OL up to 15 %, and OP or QH up to 50 %, allowed successful bioconversion of by-products, with larvae performance comparable to control. These levels did not affect protein, lipid or ash content, though chitin increased. Mainly OP feeding resulted in more unsaturated lipids of BSFL, with lauric acid decreasing from 43 % in control larvae to 23 % in OP50 and 2.5 % in OP90, while oleic acid rose as the major one to 32 % and 55 %, respectively. However, higher inclusion of OL (&gt;15 %) and OP (&gt;50 %) reduced protein and ash contents, increasing lipids and chitin. QH-fed larvae showed similar composition to control. Correlation analysis suggested that unbalanced diets at high levels of OL and OP influenced the results. Diets rich in carbohydrates and proteins also correlated with the saturated profile of BSFL, while high lipids and fiber led to more unsaturated ones, particularly with OP.</div><div>Therefore, BSFL can successfully valorise olive-oil and quinoa by-products when used at limited levels, maintaining similar nutritive composition of the larvae but improving their fatty acid profile.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100718"},"PeriodicalIF":7.2,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144687101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biodegradable laminated poly(butylene adipate-co-terephthalate) (PBAT)/grasshopper protein-based multilayer films coated with chitosan/beeswax/baicalein for active packaging","authors":"Zisen Zhang ,&nbsp;Changqing Fang ,&nbsp;Xiaojuan Zhang ,&nbsp;Wei Zhang ,&nbsp;Dong Wang","doi":"10.1016/j.fufo.2025.100720","DOIUrl":"10.1016/j.fufo.2025.100720","url":null,"abstract":"<div><div>A biodegradable multilayer film was fabricated through hot-pressing, utilizing poly(butylene adipate-co-terephthalate) (PBAT) as the barrier layer and grasshopper protein-based ternary blends as the core material, with a chitosan/beeswax/baicalein coating constructed on the surface of laminated film to achieve good antibacterial property. The test results revealed that the laminated film exhibited exceptional mechanical performance, including a tensile strength of 11.18 MPa and an elongation at break of 458.6 % with barrier properties significantly improved. Finally, the inner surface of multilayer film showed good hydrophobicity (the maximum water contact angle was 111.7°) and antibacterial activity on <em>S. aureus</em> and <em>Escherichia coli.</em> after introduction of chitosan/beeswax/baicalein coating. Moreover, the multilayer film exhibited good soil degradation rate within four weeks. This study confirmed the potential application value of grasshopper protein-based film for active packaging and proved that multilayer film technique was an excellent means to enhance physicochemical properties of natural biopolymers.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100720"},"PeriodicalIF":7.2,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144679365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Solid lipid nanoparticles of mangosteen peel extract based on monoacylglycerol-diacylglycerol-rich fat and stearic acid: Study on physicochemical properties and encapsulation efficiency","authors":"Edy Subroto ,&nbsp;Tania Nurul Afifah ,&nbsp;Putri Widyanti Harlina ,&nbsp;Rossi Indiarto ,&nbsp;Aldila Din Pangawikan ,&nbsp;Syamsul Huda ,&nbsp;Bangkit Wiguna ,&nbsp;Fang Geng","doi":"10.1016/j.fufo.2025.100719","DOIUrl":"10.1016/j.fufo.2025.100719","url":null,"abstract":"<div><div>Mangosteen peel (<em>Garcinia mangostana L</em>.) contains phenolics and high antioxidant activity, but encapsulation including solid lipid nanoparticles (SLN), is required to provide stability and a good delivery system. Therefore, this study aimed to determine the characteristics of SLN of mangosteen peel extract produced using the double emulsion method based on monoacylglycerol (MAG) and diacylglycerol (DAG)-rich fat from coconut stearin and stearic acid. The results showed that higher concentrations of MAG-DAG-rich fat led to smaller particle sizes and increased entrapment efficiency (EE). However, the application of higher mangosteen peel extract increased the particle size and decreased EE. The use of 40 % MAG-DAG-rich fat and 15 % mangosteen peel extract produced the best SLN characteristics, with EE of 97.73 ± 0.33 %, particle size of 373.00 ± 20.30 nm, polydispersity index (PI) of 1.52 ± 0.08, total flavonoid content of 3.19 ± 0.29 mg QE/g, and antioxidant activity (IC₅₀) of 235.12 ± 2.93 ppm. SLN showed spherulite-shaped particles, where mangosteen peel extract was trapped and dispersed in the nanosphere system. The preparation of SLN-mangosteen peel extract based on MAG-DAG-rich fat from coconut stearin and stearic acid effectively provided encapsulated bioactive compounds of mangosteen extract with good physicochemical properties.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100719"},"PeriodicalIF":7.2,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144657228","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing fish drying efficiency and quality: A comparative study of intermittent microwave convective drying (IMCD) and conventional methods","authors":"Mohammad U.H. Joardder ,&nbsp;Abdul Mojid Parvej ,&nbsp;Md. Fahim Shahriar ,&nbsp;Md. Fahim Faysal ,&nbsp;Md. Mostafizur Rahman ,&nbsp;Azharul Karim","doi":"10.1016/j.fufo.2025.100717","DOIUrl":"10.1016/j.fufo.2025.100717","url":null,"abstract":"<div><div>Microwave (MW) heating offers a unique drying mechanism which pushes internal moisture to the surface during the drying of water-rich foods including fish. However, the continuous application of MW energy causes excessive localized heating, resulting in the deterioration of food quality. Although intermittent microwave convective drying (IMCD) is recognized as an advanced drying technology that addresses the limitations of conventional microwave, convective, and combined microwave convective drying methods, its practical application remains limited. Notably, there is inadequate research on the use of IMCD for fish drying. This study addresses this critical gap by investigating the effects of microwave intermittency on drying kinetics, energy consumption, and key quality attributes of fish, including shrinkage, rehydration capacity and visual appearance. Convective drying (CD), microwave convective drying (CMW) drying and IMCD, was conducted to compare the drying kinetics energy consumption and quality of dried fish fillet. It was found that IMCD took only 12 min to complete the drying process, whereas CD took approximately 300 min. IMCD provided achieved better, dried fish samples achieved superior quality, drying time was reduced by 90 % and energy consumption was reduced by 20 % in comparison with convective drying. Moreover, pattern of shrinkage, changes of colour, uniformity of colour, rehydration capasity are found better in the IMCD dried fish sample. These findings clearly establish IMCD as the best drying method for fish drying particularly at industry level. MW drying takes around 10–20 times less time than convective drying to remove the same quantity of moisture. IMCD exhibits an exergy efficiency of 23.84 %, which is higher than convective drying (14.99 %) and closer to CMW drying (21.45 %). This indicates that IMCD has a more efficient utilization of energy for useful work output. The appearance and protein content properties of the IMCD dried fish fillet appeared better than those of CD and CMW dried samples. Furthermore, the least shrinkage and superior rehydration capacity were observed in IMCD dried samples. This study also identifies the need for further optimization and integration of real-time monitoring technologies to enhance energy efficiency and product quality, highlighting the broader industrial relevance and future development potential of IMCD in fish drying applications.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100717"},"PeriodicalIF":7.2,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144662843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional value and advances of mealworm (Tenebrio molitor) as a sustainable functional ingredient in bakery products: A key step toward sustainable diets","authors":"Guoqiang Zhang ,&nbsp;Yuanhui Wang ,&nbsp;Zhangcheng Liang ,&nbsp;Jingyin Guo ,&nbsp;Bin Wu","doi":"10.1016/j.fufo.2025.100716","DOIUrl":"10.1016/j.fufo.2025.100716","url":null,"abstract":"<div><div>Bakery products are most popular and widely accepted carrier of energy and nutrient in the human daily diet. However, their nutritional quality poses many challenges to achieving balanced diet. Reformulating bakery products to make them healthier could therefore have significant benefits. In recent year, mealworm (MW), <em>Tenebrio molitor</em>, one of the approved edible insects, has gained much attention as promising sustainable functional ingredient, since its high nutritional value and environmental benefits. Therefore, incorporation of MW into bakery products confers interesting opportunities to reformulate bakery products, making them more affordable, sustainable, and healthier. This review aims to provide overview of the nutritional value of MW and conclude current advances in its potential as a functional ingredient in bakery product development. MW is rich source of protein (29.20 % - 64.34 %, w/w), oil (14.875 – 39.60 %, w/w), and minerals, and has been used as wheat flour substitution in various bakery products. Additionally, its incorporation in bakery products improve their nutritional quality, but alter the physical and sensory properties of the final products. Overall, spreading in-depth knowledge can guide further studies on the reformulation of bakery products with MW, thereby meeting with consumers’ expectations and further reducing the distance between the consumers and products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100716"},"PeriodicalIF":7.2,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144633524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}