International Journal of Gastronomy and Food Science最新文献

{"title":"Forests, woods and saké: Analysis of constructing premium with terroir","authors":"Jun Sato ,&nbsp;Ryo Kohsaka","doi":"10.1016/j.ijgfs.2024.101065","DOIUrl":"10.1016/j.ijgfs.2024.101065","url":null,"abstract":"<div><div>This study focused mainly on the micro-organisms that affect quality in the sake production process and the wooden barrels (<em>Ki-Oke</em>) in which they live, and analysed their potential to achieve economic differentiation, like terroir in wine. The French term <em>terroir</em> is a concept in the world of alcoholic beverages, enabling products to differentiate themselves from mass-products and rise above price competition. High-end French wines leverage terroir for economic differentiation, encouraging competition avoidance. In this paper, historical development of Saké and forests or wood are elucidated. Conventionally, Saké production involves unique elements to local or contexts including ingredients of water, micro-organism of Koji or modus of productions such as Kimoto. Furthermore, forests as surrounding environment and woods in forms of barrels serve both functional and symbolic roles. Frequently, narratives and storytelling of the Saké encompass soil, location, and climate, which parallels wine. The Japanese saké industry, mirroring high-end wine culture, relies on storytelling, distinguishing itself through rice, water, and microorganisms. Water's role, especially the transition from soft to hard water in Nada, holds historical significance. Wooden barrels (<em>Ki-Oke</em>) are vital, emphasizing \"microorganism terroir\" and region-specific differentiation, aligning saké with wine in understanding terroir. Historically, saké relied on vertical differentiation based on rice polishing ratios, akin to New World wine. Balancing scientific control with tradition presents challenges, risking homogenization of specific names. The future trajectory diverges between luxury, emphasizing microbial terroir, and potential commoditization, questioning strategic utilization of high-quality sectors and the balance between tradition and innovation. The dichotomy lies in emphasizing microbial terroir through wooden barrels or potential homogenization of specific names, raising questions about strategic utilization, balance between tradition and innovation, and unique challenges faced by the saké industry Ongoing research explores contemporary scientific techniques, fermenting wood cellulose into alcohol, potentially introducing new premium sakés celebrating the essence of forests and creating new dimension of <em>terrior</em>. . Such linkages to culture in ancient brewing practices provide authority and legitimacy for the to the sake.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101065"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143162660","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Ora-pro-nobis mucilage as a structuring ingredient in 3D printing formulations","authors":"Fernanda Sviech ,&nbsp;Ingri J.M. Corzo ,&nbsp;Marcos Akira d’Ávila ,&nbsp;Kaciane Andreola ,&nbsp;Ana Silvia Prata","doi":"10.1016/j.ijgfs.2024.101068","DOIUrl":"10.1016/j.ijgfs.2024.101068","url":null,"abstract":"<div><div>3D food printing technology allows for the customization of food textures, shapes, and compositions, but challenges arise from the diverse properties of food matrices. Ink formulations must balance flowability during extrusion with structural stability. This study investigates the potential of Ora-pro-nobis (OPN) mucilage to enhance the structural integrity and printing precision of 3D-printed food by examining its impact on printing precision and rheological behavior. Food inks were formulated with varying proportions of protein (P), OPN mucilage (M), and starch (S), with total solids ranging from 13.7% to 42.7%. Of the formulations tested, seven were deemed printable. All printable inks exhibited non-Newtonian, pseudoplastic behavior. Thixotropic analysis showed that mucilage was crucial in preventing structural collapse after printing. The absence of mucilage (80P0M20S) resulted in the lowest recovery rate (∼25%), while increasing mucilage concentration improved the recovery rate, reaching 96% with 10% of its mucilage solids (70P10M20S). Similar trends were observed in printing accuracy. Reducing mucilage from 10% to 2% in samples 70P10M20S and 70P2M28S decreased printing accuracy from 95.5% to 89.34%, and 73.38% without mucilage (80P0M20S). Incorporating OPN mucilage in formulations enhanced ink elasticity, viscosity recovery rate, and printing accuracy, underscoring its crucial role in 3D food printing.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101068"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142747870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Delicious and nutritious: Employing multi-actor food co-design to define recipe specifications for community-dwelling older adults","authors":"Sarah Domingie ,&nbsp;Anne Saint-Eve ,&nbsp;Agnès Giboreau ,&nbsp;Audrey Cosson","doi":"10.1016/j.ijgfs.2024.101073","DOIUrl":"10.1016/j.ijgfs.2024.101073","url":null,"abstract":"<div><div>Healthy and tasty food choices are needed for the rapidly increasing demographic of older adults to promote healthy ageing and to prevent conditions such as malnutrition. This study aimed to design soup recipe specifications using an innovative combination of approaches and interactions with different stakeholders, notably culinary chefs, culinary students, scientific experts, and target consumers. These food products were designed to be adapted to healthy, community-living French adults, between 55 and 75 years. Importantly, including adults under 60 further explores their food priorities and acceptance for foods that can impact future health. In short, the employed co-design approach integrated scientific literature observations and recommendations, consumer survey responses (including modified Food Choice Questionnaire) and focus groups with food tasting with the participation of multiple actors (older adults, food science experts, and culinary chefs). In terms of results, a multi-constraint specification for chunky soups was created, highlighting key nutritional, sensorial, food oral processing, and culinary goals. This was then interpreted by a trained culinary chef, with soup ingredients and recipes tailored to multiple criteria specifications. Chunky soups are not commonly consumed by French older adults, however it was found to be appealing and acceptable by target consumers. This co-design approach integrates multiple constraints, offering a framework for developing food products tailored for long-term adoption among specific populations, such as older adults.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101073"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142747871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unfolding humanistic wine tasting, based on wine professionals’ biographical expressions","authors":"Daniel Östergren ,&nbsp;Ute Walter ,&nbsp;Bernt Gustavsson","doi":"10.1016/j.ijgfs.2024.101074","DOIUrl":"10.1016/j.ijgfs.2024.101074","url":null,"abstract":"<div><div>In our time, wine-related industries express a growing demand for understanding new ideas about wine. This article explores how professional wine tasters develop their knowledge. Based on the idea of <em>bildung</em> as hermeneutic interpretation, we argue that there are three dominant ideas about how knowledge of wine can be approached: first, as an acquired canon; second, as a systematic tool; and third, as a search process. The intertwinement of these perspectives is exemplified by four autobiographical stories about experiences of learning, working with, and developing wine knowledge. One story is the first author's own autobiography; the others are published works by influential wine tasters. Autobiographical stories add a novel humanistic approach to explorations of wine knowledge, focusing on interpretation of experiences.</div><div>In the discussion, the three different approaches to knowledge acquisition are related to how they support our understanding of different aspects of wine. We argue that canonic and systematic knowledge tends to be limited to conventional and technical aspects, while knowledge of the individuality of more unconventional wines and their aesthetic aspects is acquired through a search process. With increased influences of humanistic expressions in the world of wine, a greater focus on knowledge-seeking approaches to wine is required.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101074"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757467","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Effect of bioactive compounds from culinary herbs against cholesterol thermo-oxidation in omelets during home cooking processes","authors":"Vanessa Sales de Oliveira ,&nbsp;Davy William Hidalgo Chávez ,&nbsp;Ormindo Domingues Gamallo ,&nbsp;Rosane Nora Castro ,&nbsp;Alexandra Christine Helena Frankland Sawaya ,&nbsp;Geni Rodrigues Sampaio ,&nbsp;Elisabeth Aparecida Ferraz da Silva Torres ,&nbsp;Tatiana Saldanha","doi":"10.1016/j.ijgfs.2024.101077","DOIUrl":"10.1016/j.ijgfs.2024.101077","url":null,"abstract":"<div><div>The prooxidant environment created during cooking induces cholesterol oxidation, compromising the safety of homemade foods. Thus, this study investigated the potential of basil and oregano as anti-cholesterol oxidation agents during omelet preparation by air frying and oil-free pan frying. Cooking induced cholesterol oxidation, as the content of cholesterol oxidation products (COPs) in control samples was higher after air frying (821.05 ± 13.77 μg/g) and pan frying (311.07 ± 13.84 μg/g) compared to the raw samples (40.69 ± 2.26 μg/g). However, both herbs effectively mitigated cholesterol oxide formation. While oregano yielded better results during air frying (from 152.04 ± 5.85 to 377.8 ± 6.4 μg/g of total COPs), similar effects were observed for both herbs in pan-fried samples (from 72.8 ± 7.7 to 272.1 ± 3.8 μg/g). UHPLC-ESI-MS analyses revealed the presence of antioxidants in herbs, primarily phenolic acids like <em>p</em>-Coumaric, vanillic, caffeic, and rosmarinic acids, but the impact of cooking on herbs’ antioxidant constituents was also demonstrated since some of them were no longer detected in cooked omelets containing the herbs. Despite it, this study suggests the use of basil and oregano as a viable method to minimize the formation and, consequent, consumption of cholesterol oxidation products.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101077"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143162659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the marination of colonial cheese into wine and vinegar through ripening: Physicochemical characteristics, sensorial attributes and emotions evoked","authors":"Gabriela Diersmann Azevedo ,&nbsp;Wemerson de Castro Oliveira ,&nbsp;Jeferson Aloísio Ströher ,&nbsp;Maria Beatriz Prior Pinto Oliveira ,&nbsp;Neila Silva Pereira dos Santos Richards ,&nbsp;Voltaire Sant’Anna","doi":"10.1016/j.ijgfs.2024.101066","DOIUrl":"10.1016/j.ijgfs.2024.101066","url":null,"abstract":"<div><div>In southern Brazil, colonial cheese is a very popular traditional dairy and plays significant economic and cultural roles. Innovation in traditional foods is crucial for continued market growth. Marinating cheeses in wine is a known practice, however the use of vinegar is traditional on informal scale in southern Brazil, but little explored. This study aimed to evaluate the impact of marinating colonial cheese in wine and vinegar during ripening. Colonial cheeses were immersed whether wine or vinegar and ripped for 30 days. Colour, moisture, texture and pH parameters were evaluated during the ripening period and cheeses in the end of 30-day maturation were subjected to acceptance, perception of attributes and evoked emotions analyses. Drivers of purchasing were also explored. Cheeses immersed in vinegar showed a greater loss of moisture and a decrease in pH. The surface of cheeses immersed in wine showed a dark and reddish color immediately after immersion in wine, with gradual darkening until the tenth day of ripening. Immersion of the product into vinegar implied on cheeses with surface with a less intense coloration (red and dark). Hardness increased through ripening and were higher on marinated samples. The control cheeses showed greater acceptance and evoked positive emotions, while the experimental cheeses evoked more negative emotions. Cheeses marinated in wine and vinegar incorporated characteristic aroma and flavors of the beverage used. Hedonic aspects and the presence of new flavors were the main drivers of purchasing the cheeses. Thus, immersing cheese in wine or vinegar impacts the maturation process, providing different effects on physicochemical and sensorial features of the product.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101066"},"PeriodicalIF":3.2,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702652","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gastronomy as a diplomatic tool: A systematic literature review","authors":"Óscar Cabral ,&nbsp;Luís Lavrador ,&nbsp;Pablo Orduna ,&nbsp;Raquel Moreira","doi":"10.1016/j.ijgfs.2024.101072","DOIUrl":"10.1016/j.ijgfs.2024.101072","url":null,"abstract":"<div><h3>Background</h3><div>Food and gastronomy can significantly influence a country's domestic and foreign diplomatic settings or strategies. Either from the perspective of cultural diplomacy, diplomatic relationships, benefits attraction, and soft/hard power exercise. This involves the mobilization of national cuisines, traditions, food cultures, and food power ideas to create positive perceptions of a country or community, leading to its engagement in the global gastronomic and food systems. However, the conceptual and epistemological frameworks of those mobilisations frequently remain ambiguous from the academic, practical, and policymaking perspectives, leading to imprecisions about their configurations.</div></div><div><h3>Objectives</h3><div>This systematic review aims to organise the architectural and conceptual features of the “taste diplomacies” (gastrodiplomacy, culinary diplomacy, and food diplomacy) and their actions at the intersection of gastronomy and diplomacy. It clarifies key concepts, allowing solid intersections between cultural aspects and international relations in policymaking, scientific advancements, and social/cultural events. The review seeks to clarify the core features of food-related foreign public policies.</div></div><div><h3>Methods</h3><div>A 47-article Systematic Literature Review (SLR) has been carried out with PRISMA guidelines. The search was performed through Google Scholar, Open Alex, Scopus, Web of Science, and EBSCO Host.</div></div><div><h3>Key findings</h3><div>The findings indicate the novelty of the concepts and the ongoing process of conceptual and theoretical stabilisation, highlighting a recent chronology and conceptual tensions in scientific production. The conceptual genealogy originates from two authors who, in their definitions, have paved the way for conceptual interchangeability.</div></div><div><h3>Conclusions</h3><div>The terms “gastrodiplomacy”, “culinary diplomacy”, and “food diplomacy” have been solidified as a) the practices of global promotion of food products/foodways/national cuisines expressively or tacitly associated with sovereign States' cultural diplomacy/nation branding policies and soft power-driven actions, b) the utilisation of national food and foodways in ceremonial and diplomatic meals, and c) a state's participation in the world food movements, including food security measures and humanitarian food aid in times of conflicts, respectively.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101072"},"PeriodicalIF":3.2,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702114","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ethnic meat products- A review on Indian Gastronomy","authors":"C. Vasanthi ,&nbsp;V. Appa Rao ,&nbsp;R. Narendra Babu ,&nbsp;S. Ezhilvelan ,&nbsp;R. Ramani ,&nbsp;M. Muthulakshmi ,&nbsp;P. Nalini","doi":"10.1016/j.ijgfs.2024.101069","DOIUrl":"10.1016/j.ijgfs.2024.101069","url":null,"abstract":"<div><div>Ethnic meat products are diversified indigenous products having heritage value owing to the specific know how of the product and pertains to the knowledge and practice of the people of that particular region. The traditional knowledge about the ethnic product cuisine was once confined to a specific community and region and was kept as a secret only to their descendants. It is brought to the public domain because of various research activities in the processing, preservation and packaging technologies which is being documented by several researchers who improvised the quality and shelf life without changing the heritage value of the product. This review documents the history, culinary practices and uniqueness of ethnic meat products originated in the north, south, west and east India, depicting the culture of that region, along with the current trends in technology developments. The review will ensure the reader to understand the diversity of Indian ethnic meat products and will compulsively promote the reach of these unique taste to every palate at every corner of the world.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101069"},"PeriodicalIF":3.2,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142720360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bamboo shoot powder: Characterization and application in culinary processed cheese “Requeijão”","authors":"João Eduardo Gomes de Oliveira ,&nbsp;Bruna Camili Scopel ,&nbsp;Luana Bettanin ,&nbsp;Márcia Bär Schuster ,&nbsp;Marcio Schmiele ,&nbsp;Ilizandra Aparecida Fernandes ,&nbsp;Darlene Cavalheiro ,&nbsp;Elisandra Rigo ,&nbsp;Georgia Ane Raquel Sehn","doi":"10.1016/j.ijgfs.2024.101071","DOIUrl":"10.1016/j.ijgfs.2024.101071","url":null,"abstract":"<div><div>This study evaluated the addition of bamboo shoot powder to processed cheese (<em>Requeijão</em>), focusing on its physicochemical and technological properties. The bamboo shoots were divided into outer and inner parts, processed into powder, and incorporated into <em>Requeijão</em>. Four samples with varying amounts of bamboo powder were compared to four samples made with commercial bamboo fiber. The samples containing 3% bamboo powder exhibited an 80% reduction in melting behavior compared to control samples. Additionally, the sample with 3% powder from the outer bamboo part demonstrated greater hardness (10 N) compared to the commercial fibers (∼5.7 N). Bamboo can be used without extensive purification, contributing positively to the healthiness of <em>Requeijão</em>, becoming an accessible source of nutrients such as dietary fiber and protein for the population.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101071"},"PeriodicalIF":3.2,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality and authenticity of saffron and sensory aspects","authors":"Cristina Anamaria Semeniuc ,&nbsp;Mara Mandrioli ,&nbsp;Maria Jenica Urs ,&nbsp;Tullia Gallina Toschi","doi":"10.1016/j.ijgfs.2024.101067","DOIUrl":"10.1016/j.ijgfs.2024.101067","url":null,"abstract":"<div><div>Saffron possesses a valuable composition of chemicals and distinct sensory properties. This article examines the chemical composition, sensory qualities, and the importance of detecting adulteration within saffron. Recent studies have shown that saffron contains several bioactive substances, such as safranal, picrocrocin, and crocin; these constituents offer various health benefits due to their antioxidant, neuroprotective, and anti-inflammatory effects. The spice's colour comes from water-soluble apocarotenoids, namely the crocin and crocetin sugar esters, which confer the food yellow hues. Picrocrocin is a monoterpene glucoside responsible for the bitter taste of this spice. On the other hand, safranal is the volatile component that gives the spice's aroma. The food industry values saffron's flavour and vivid colour, often using it to make high-end products and functional foods.</div><div>Based on minimal quality requirements, the International Organization for Standardization (ISO) has developed a system for classifying saffron in merchandise categories. However, there have been concerns about the accuracy of the results obtained through ISO methods. Because of this, research has been conducted to determine saffron's safranal and crocin levels using the ISO methods compared to other methods.</div><div>In summary, saffron is a valuable source of bioactive constituents, frequently used to manufacture functional foods. However, it is imperative to establish and employ reliable methods to identify adulteration so that consumers benefit from the quality and authenticity of this precious spice. Implementing these techniques will help maintain high standards in the food industry, thus ensuring public health protection and consumer confidence.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"38 ","pages":"Article 101067"},"PeriodicalIF":3.2,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}