International Journal of Gastronomy and Food Science最新文献

{"title":"Cooking beyond flavors: Exploring the chemical reactions in the preparation of duck in Tucupi of Pará - Brazil","authors":"Cássia Santos do Amaral ,&nbsp;Paulo Henrique Machado de Sousa ,&nbsp;Fátima Miranda Nunes","doi":"10.1016/j.ijgfs.2024.100949","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100949","url":null,"abstract":"<div><p>Regional cuisine is a cultural treasure that offers a wealth of unique flavors, techniques, and traditions. In the Brazilian gastronomic scene, the State of Pará stands out for its culinary diversity and emblematic dishes representing the fusion of indigenous, African, and European influences. \"Pato no tucupi\" is a typical dish from the region that delicately enchants residents and visitors due to its unique characteristics. Even though it is a traditional preparation, duck in tucupi has attributes that justify the study to understand better the transformations involved in this preparation. This work aimed to understand the chemical transformations associated with the main ingredients of this dish, which are duck, jambu, and tucupi. Bibliographic exploration encompassed Google Scholar, books, articles, and specialized gastronomy and food magazines, supplemented by observational inquiries into tucupi production in a flour mill. Several chemical reactions have been identified in these ingredients, such as the formation of hydrocyanic acid from the enzymatic hydrolysis of the glycosides linamarin and lotaustralin. The duck also undergoes important changes related to non-enzymatic browning through the occurrence of Maillard and protein denaturation caused by heating during preparation. In turn, jambu leaves stand out in the dish's composition due to the sensation of numbness caused by the presence of the aliphatic alkylamine spilanthol. Cooking these leaves leads to the formation of chlorophyllide and pheophytin from chlorophylls a and b. This study delves into the traditional knowledge shaping regional cuisine while offering more profound insights into the chemical reactions driving this culinary process.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140910056","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":"Gluten-free baked products formulated with Jerusalem artichoke (Helianthus tuberosus) flour","authors":"Danna Mikaela Vega ,&nbsp;Florencia Versino ,&nbsp;Cecilia Dini ,&nbsp;Sonia Zulma Viña ,&nbsp;María Alejandra García","doi":"10.1016/j.ijgfs.2024.100946","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100946","url":null,"abstract":"<div><p>Gluten-free baked products (GFBPs) usually present unbalanced nutritional and unappealing organoleptic characteristics (e.g. excessive hardness and pale color) when compared to cereal-based products containing gluten. Jerusalem artichoke tubers store inulin and fructooligosaccharides, compounds with nutritional and functional attributes suitable for the diets of persons with diabetes and obesity. This work proposes to improve the nutritional and organoleptic characteristics of GFBPs formulated from a base gluten-free premix of maize and cassava starch, and rice flour, by partial substitution (0–70%) of both starches with Jerusalem artichoke flour (JAF). JAF proximate composition and technofunctional properties were evaluated, standing out its high water retention capacity (3.30 ± 0.21 g/g), which was 2 and 3 times higher than that of rice flour and corn and cassava starches, respectively. Firstly, a sweep of replacement percentages for cassava and corn starches with JAF was conducted. The GFBPs formulations assayed were: rice flour (30%), cassava starch (0–30%), maize starch (0–40%), and JAF (0–70%). From color and texture results, the formulations containing 20 (T20) and 40% (T40) of substitution were selected and scaled up, and the respective GFBPs were characterized by moisture content, a_w, color, weight, volume, alveolar distribution, and crumb and crust texture properties. The luminosity (L*) of the dough and crust decreased significantly (<em>p</em> &lt; 0.05) with increasing JAF content (from 88.10 ± 0.96 to 44.31 ± 0.74 and from 81.19 ± 1.59 to 35.25 ± 1.50, respectively). Hardness was significantly reduced (<em>p</em> &lt; 0.05) by JAF replacement in T40 compared to the control, from 4.68 ± 1.60 to 1.71 ± 0.34 N for the crumb and from 31.67 ± 9.81 to 3.00 ± 3.31 N for the crust. The T20 samples presented greater alveolar area and circularity of the alveoli, resulting in a GFBP with better textural and organoleptic attributes. Both formulations were acceptable when subjected to a sensory analysis, but consumers showed greater preference for the samples with 40% JAF.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140843602","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":"Animations and food science: A new and effective approach to communicate cheese processing safety","authors":"Farida Adam ,&nbsp;Julia Bello-Bravo","doi":"10.1016/j.ijgfs.2024.100948","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100948","url":null,"abstract":"<div><p>The communication of food safety principles to actors in the informal sector has traditionally been carried out through formal training or demonstrations with human resources. Using a novel approach, an animation was developed to introduce best practices of cheese processing safety and hygiene to processors in the informal sector. The approach used the social cognitive theory (SCT) by engaging principles of visual learning for low literates by developing animations in motion, cell phone technologies and local languages to bridge communication gaps. Twenty-five cheese processors in Ghana were trained using the developed animation with a learner-paced approach. There were significant insights from the processors regarding cheese processing hygiene. The animation provided insight into acceptable modes of introducing important food processing concepts to low literate processors.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140818352","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":"Determining the appropriate location for consuming Korean rice wine (makgeolli) in New Zealand","authors":"Barry Wong ,&nbsp;Megan Phillips ,&nbsp;Rothman Kam","doi":"10.1016/j.ijgfs.2024.100941","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100941","url":null,"abstract":"<div><p>This study examined the relationships in how different environments affect the subjects' attitudes, behavior, and perception while consuming Korean rice wine (<em>makgeolli</em>) in New Zealand. Two studies were conducted in the Auckland metropolitan area. Study 1 (n = 60) was carried out in a laboratory setting using the evoked context method to simulate a context scenario. The context scenario includes consuming a beverage at home with friends, at an Asian restaurant, and no context with n = 20 in each scenario. For Study 2 (n = 113), subjects evaluated the <em>makgeolli</em> sample in three natural environments. These natural environments include home (n = 48), a local Asian restaurant (n = 30), and the Food Science Laboratory (n = 35). Mood was evaluated before and after the experiment using the Bond-Lader scale, while emotions were evaluated using the Check-All-That-Apply method on specific terms. From both studies, context appropriateness indicated that the Asian restaurant was an appropriate location to consume <em>makgeolli.</em> For emotions, it was evident that there was a positive association between context appropriateness and positive emotional terms such as <em>energetic</em> and <em>excited</em> for Asian restaurant for both studies. In terms of flavor and taste perception, there were differences between the studies, this may suggest that subjects may be hypersensitive in laboratory settings while evaluating <em>makgeolli.</em> Overall liking was not affected by the different scenarios or environmental contexts. Therefore, context appropriateness may be an important factor in consumers’ decision-making when consuming food products.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1878450X2400074X/pdfft?md5=b9a8c255000a3fe1e269408a9cb488cb&pid=1-s2.0-S1878450X2400074X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140901289","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":"Crying over food: An extraordinary response to a multisensory eating experience","authors":"Federico Rottigni ,&nbsp;Charles Spence","doi":"10.1016/j.ijgfs.2024.100943","DOIUrl":"10.1016/j.ijgfs.2024.100943","url":null,"abstract":"<div><p>Recent years have seen a growing awareness of the extraordinary responses that can sometimes be elicited in diners by food. One such response is crying, and it was this unusual behaviour that chef Federico Rottigni anecdotally observed in response to one of the dishes on his recently-introduced Ayuhuasca menu. In particular, something about Serendipity, the seventh course on a nine-course tasting menu currently served at the restaurant in Milan makes some diners want to cry. This is the first of three dessert courses, and consists of a small bowl of rice pudding covered with white wafers which are broken onto the dish in front of diners at the point of service. But why do a number of the diners spontaneously break into tears during this course? Several factors that may be contributing to this extraordinary emotional response are outlined. Importantly, rice pudding can be considered a nostalgic comfort food associated with childhood for many people. The dessert is accompanied by a complex multi-element soundscape consisting of a school bell, the voice of a female school teacher talking in Italian; Later in the recording, a spatially discrete voice of an old woman reminiscing in English is also heard; At the same time, a simple, almost hypnotic, ascending and descending musical riff is played repetitively, while a music track with sustained low frequency notes appears to help draw people's attention to their own body (bodily sensations). Together, and possibly synergistically (superadditively), these various multisensory elements, both on and off the plate, contribute to delivering what can be classed as an extraordinary multisensory gestalt dining experience for a number of the guests.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1878450X24000763/pdfft?md5=0103722901e4951b86785c767e932c67&pid=1-s2.0-S1878450X24000763-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140787055","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":"Gastro-educational intervention proposal in the classroom with family recipes: Prevention of cardiovascular risk in adolescent students","authors":"Juan Manuel Zazo ,&nbsp;Javier Aranceta ,&nbsp;Ángel A. Carbonell-Barrachina ,&nbsp;David López-Lluch ,&nbsp;Daniel García-Peinado ,&nbsp;Enrique Roche ,&nbsp;José Robledano-García ,&nbsp;Elena García-García","doi":"10.1016/j.ijgfs.2024.100945","DOIUrl":"10.1016/j.ijgfs.2024.100945","url":null,"abstract":"<div><p>Nutritional education is key for disease prevention. This project is based in recovery of traditional family recipes and characterization of ingredients. Therefore, the objective of the study was to elaborate a family recipe, discuss their nutritional value and modify with new ingredients in the context of a healthy diet. The intervention has been carried out in two High School Centers in Elche (Spain). A total of 120 adolescent volunteers (16–19 years of age) participated. Then, students freely prepared recipes at home with their family, indicating ingredients, cooking protocol and taking a picture at the end of the elaboration. Finaly, 54 recipes were selected and analysed according their cholesterol/saturated fat ratio. The hypercholesterolaemic and atherogenic potential was calculated to classify the recipes into three ranges according to cholesterol/saturated fat ratio as high (range: 50–122), medium (18–46) and low (5–12). The intervention proposal intends to inquire about the knowledge that students have about food, gastronomy and health, particularly to their usual diet. The evaluation of knowledge adquisition is made by using a questionnaire available in Kahoot platform and passed at the beginning and at the end of intervention. Through this activity, we intend that students become aware that an unbalanced diet is a bad habit and it can be modified from adolescence, in order to obtain health benefits in the future. The aim is to give information to prevent possible health problems such as cardiovascular disease as working topic of this educational project. In this context, high schools are appropriate environments and teachers are key actors to work on all these aspects.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140769898","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":"Effects of rice wine on the quality and flavor characteristics of yogurt","authors":"Jiacheng Miao ,&nbsp;Shuang Xu ,&nbsp;Yan Xia ,&nbsp;Jiangbo Wang ,&nbsp;Jian Xu ,&nbsp;Zhengjun Zhu","doi":"10.1016/j.ijgfs.2024.100937","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100937","url":null,"abstract":"<div><p>Rice wine, a traditional Chinese fermented beverage, possesses both nutritional value and unique flavor. It is anticipated to enhance the nutritional potential and flavor of yogurt. This study aimed to assess the physicochemical, antioxidant, and sensory qualities of yogurt supplemented with varying concentrations of rice wine (0%, 5%, and 20%, v/v). The results revealed alterations in acidity, water-holding capacity (WHC), total sugar, texture characteristics, and rheological properties upon the addition of rice wine. Compared to the control group, yogurt supplemented with 5% and 20% rice wine showed higher total phenol content (TPC) and increased DPPH• clearance activity. Moreover, changes were observed in the hardness, adhesiveness, and gumminess of the experimental group. The addition of 5% YSRW resulted in an increased G′ and decreased G″ compared to the control group, which indicated that rice wine could increase the gel strength of yogurt. The variety and content of flavor substances in YSRW also increased, implying that rice wine might improve the sensory acceptance of yogurt. These findings suggested that rice wine can serve as a natural additive to enhance the flavor and taste of yogurt, which made it a promising ingredient for developing functional yogurt with desirable physiological, nutritional, antioxidant, and sensory qualities.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140645272","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":"Applying huaimi (flos sophorae immaturus) as a brewing adjunct and its impact on sensory properties of beer","authors":"Yongxin Zhang ,&nbsp;Xiaochuan Wang ,&nbsp;Hua Liu ,&nbsp;Zhengcong Peng ,&nbsp;Jian Lu ,&nbsp;Dianhui Wu","doi":"10.1016/j.ijgfs.2024.100933","DOIUrl":"10.1016/j.ijgfs.2024.100933","url":null,"abstract":"<div><p>Huaimi is a precious Chinese herbal medicine mainly containing rutin. In this study, Cyan Huaimi (CH) and Golden Huaimi (GH) were introduced at various stages of beer production. A total of 8 beer groups and 1 control group were set up to compare their physicochemical, bioactivity, volatile compounds and sensory characteristics. The results indicated that compared with the control group, adding Huaimi significantly reduced the pH and real extract of beer, and improved the other Physicochemical parameters. Furthermore, the addition of Huaimi brought higher levels of total polyphenols, flavonoids, and phenols compounds in 8 beer groups, particularly rutin content, reaching as high as 212.69 mg/L. Moreover, through the evaluation of DPPH, ABTS, and reducing power methods revealed that adding Huaimi at the boiling stage benefited most in improving antioxidant capacity. However, the results of sensory evaluation demonstrated that panelists preferred the beer with Huaimi added at the saccharification stage because of its smoother foam. Volatiles analysis revealed that adding Huaimi introduced twelve new volatiles to the beer, enhancing its flavor and taste complexity.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140770420","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":"Nutmeg and mace: The sweet and savoury spices","authors":"Charles Spence","doi":"10.1016/j.ijgfs.2024.100936","DOIUrl":"https://doi.org/10.1016/j.ijgfs.2024.100936","url":null,"abstract":"<div><p>Nutmeg, mace (the membrane of the nutmeg seed), and cloves have long been considered as exotic spices in European cuisine. Nutmeg and mace come from the same tree, <em>Myristica fragrans</em> Houtt. (Myristicaceae), and share a large number of aromatic volatiles. The aroma/flavour of these spices is described as fruity, citrus, floral, herbal, roasted (mace)/green notes (nutmeg), woody, and spicy. Nowadays, nutmeg is found in many popular spice mixes, such as quatre épices, garam masala, pumpkin spice mix, and mixed spice. However, the vast majority of nutmeg (c. 90%) is added directly to processed foods, such as sausages and terrines, where it likely serves an antimicrobial function. At the same time, however, nutmeg also appears to complement milk-, cream-, and egg-based dishes particularly well (as in béchamel sauce). Nutmeg and mace are somewhat unusual amongst spices in being associated with both sweet and savoury dishes and drinks. Although relatively late arrivals to the European table, fashionable Europeans (in the 17th and 18th centuries) would once carry their own personal nutmeg graters around with them to season their food and drink at the table. However, while nutmeg and mace are called for in a large number of the dishes in Robert May's 17th century cookbook, pepper and chilli have nowadays become far more popular (at least by volume sold).</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1878450X24000696/pdfft?md5=b5bf8fa4f8ed124719108afb8f47d9ad&pid=1-s2.0-S1878450X24000696-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140641088","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":"Fishing resources of the traditional gastronomy of Macaronesia: A navigation through the intangible food heritage in the Azores, Madeira, Canary Islands and Cabo Verde","authors":"José Antonio González ,&nbsp;Ana L. Álvarez-Falcón ,&nbsp;Ricardo Sousa ,&nbsp;Mafalda Freitas ,&nbsp;Sandra Correia ,&nbsp;José M.N. Azevedo","doi":"10.1016/j.ijgfs.2024.100942","DOIUrl":"10.1016/j.ijgfs.2024.100942","url":null,"abstract":"<div><p>Artisanal fishing is a vital activity in the Macaronesia archipelagos (Azores, Madeira, Canaries, and Cabo Verde) within the Northeast Atlantic (15°–39°N). It has historically played a pivotal role in poverty alleviation, employment generation, and the fortification of food security and sovereignty. This sector faces chronic threats from resource overexploitation, poaching, and the rising trend of recreational fishing. Recent decades have witnessed the growth of mass tourism, primarily reliant on processed fish from distant sources, exacerbating the situation alongside the impact of warming seas. Traditional fishing resources and their connection to regional gastronomy form a crucial part of the intangible cultural heritage of these archipelagos. Therefore, promoting local production and fostering education around smarter, healthier, and more sustainable consumption are imperative. Data on traditional fishery resources in Macaronesian gastronomy have been collated from diverse sources, including literature, specialised websites, interviews, and the extensive expertise of the authors. This information has been categorised by environmental resource groups for each archipelago. The biodiversity exploited by Macaronesia's artisanal fleets, integral to classic regional cuisine, encompasses over 220 marine species, with around 330 culinary dishes and seafood preparation methods catalogued. While there exists substantial similarity in the fishery resources utilised in the traditional cuisines of these four archipelagos, the Canaries have historically incorporated additional species from the Northwest African coasts. Meanwhile, Cabo Verde has integrated more tropical elements and has had limited developed in its deep-water fisheries. Macaronesia's gastronomic heritage, rooted in Portuguese and Spanish traditions, reflects a Mediterranean Diet characterised by lifestyle and the utilization of traditional recipes.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.8,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1878450X24000751/pdfft?md5=3ca512b35b115de544d6f8d78f68467e&pid=1-s2.0-S1878450X24000751-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140792508","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}