ACS food science & technology最新文献

{"title":"Unveiling the Potential of EU PDO Registered Malatya Apricot (Prunus armeniaca L.): Compositional, Functional, Nutritional, and Economic Aspects","authors":"Şule Nur Dikilitaş Saçkesen,&nbsp;Sibel Karakaya,&nbsp;Gökhan Durmaz,&nbsp;Orhan Gündüz,&nbsp;Didem Şahingil and Ali Adnan Hayaloğlu*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0097910.1021/acsfoodscitech.4c00979","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00979https://doi.org/10.1021/acsfoodscitech.4c00979","url":null,"abstract":"<p >Apricots (<i>Prunus armeniaca</i> L.) are mainly grown in Asia, the Far East, South and North Africa, Europe, and Central America. Due to their commercial importance, nutritional value, and medicinal properties, they are also known as the “golden fruit” and are enjoying increasing economic popularity. The apricot fruit and its kernel are rich in carbohydrate and other constituents, e.g., mono- and polysaccharides, carotenoids, fatty acids, cyanogenic glycosides, polyphenols and sterol derivatives, volatile compounds, and some minerals. The main sugars in apricot varieties are generally sucrose, glucose, and fructose. The sorbitol content of Malatya apricots (average value of 20 mg/100 g) is significantly higher than those of other apricot varieties. This is considered a unique feature of Malatya apricots. Apricot kernels, which contain over 40% protein, stand out as a potential solution for the sustainable use of agricultural byproducts. This Review provides a comprehensive overview of the cultivation, composition, nutritional value, and economic aspects of the apricot and its kernel. In this context, after the presentation of the gross composition and the microconstituents, the phytochemicals, the functional and bioactive properties, the therapeutic effects, the importance in world trade, and the value-added products obtained from apricots are discussed in detail with reference to recent studies. In addition, their worldwide production statistics and economic importance are also reviewed. In conclusion, the Review gives a new perspective on agricultural production, product processing, and the possibilities of new and value-added products from apricot fruit and kernels by considering the health benefits of the products, consumer demand, and production strategies.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 3","pages":"909–924 909–924"},"PeriodicalIF":2.6,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00979","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143666862","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}

{"title":"Innovative Development of Kodo Millet (Paspalum scrobiculatum)-Based Functional Edible Cups Modified with Hibiscus Powder and Guar Gum: An Eco-Efficient Resource Utilization","authors":"Bhushan P. Meshram,&nbsp;Prachi Jain and Kirtiraj K. Gaikwad*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0098510.1021/acsfoodscitech.4c00985","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00985https://doi.org/10.1021/acsfoodscitech.4c00985","url":null,"abstract":"<p >This study develops kodo-millet-based edible cups incorporating guar gum (GG) and <i>Hibiscus rosa sinensis</i> extract (HB) to enhance their physical, thermal, and functional properties. The aim was to improve the structural integrity, antioxidant activity, and water absorption of the cups. Moisture content ranged from 5.68% to 8.50%, with the highest value observed in the KD/GG/HB-6% formulation. Rheological analysis of dough showed a viscosity (μ) of 2690 ± 15 to 4470 ± 23 5 mPa·s at a shear rate of 50 s^–1, indicating good structural stability. The water solubility ranged from 18.11 ± 0.73% to 21.78 ± 0.40%, and the swelling index varied from 21.73 ± 0.60% to 31.91 ± 0.86%. Antioxidant activity improved with the KD/GG/HB-6% formulation, showing an IC₅₀ of 75.3 μg/mL. Thermogravimetric analysis revealed that adding GG and HB improved the thermal stability of the cups, particularly for the KD/GG/HB-6% formulation.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"788–799 788–799"},"PeriodicalIF":2.6,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452716","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":"Physicochemical, Technological, and Structural Properties and Sensory Quality of Bread Prepared with Wheat Flour and Pumpkin (Cucurbita argyrosperma), Chayotextle (Sechium edule Root) and Jinicuil (Inga paterno Seeds) Flour","authors":"Miguel Martínez-García,&nbsp;Luz Alicia Pascual-Pineda,&nbsp;Martha Paola Rascón-Díaz,&nbsp;María Ximena Quintanilla-Carvajal and Maribel Jiménez-Fernández*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0058510.1021/acsfoodscitech.4c00585","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00585https://doi.org/10.1021/acsfoodscitech.4c00585","url":null,"abstract":"<p >To enhance the nutritional profile of bakery products made from refined wheat flour, alternative flours from pumpkin (CA), chayotextle (SE), and jinicuil (IP) were added. Their effects on the viscoelastic properties of dough and the physicochemical, physical, textural, storage, and sensory parameters of baked products were investigated. Adding these flours altered dough properties, reducing the flow rate and consistency coefficient to below 0.225 and 212.32 Pa/s, compared with the control dough́s values of 0.241 and 235.32 Pa/s. Bread with CA, SE, and IP flours had increased crumb density and hardness exceeding 0.30 g/cm³ and 1.34 N, respectively. Starch recrystallization during storage was significantly reduced in breads with CA and IP flours by 10.50% and 12.37%, respectively, versus 22.64% in the control. These breads had a diverse sensory profile and high consumer acceptability. This study shows that plant-based flour can enhance bakery products’ nutritional, sensory, and storage qualities.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"512–524 512–524"},"PeriodicalIF":2.6,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452626","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":"RuBisCO Protein as an Antioxidant Emulsifier: Influence of Flavourzyme Enzymatic Modification on Oxidative Stability of Flaxseed Oil-in-Water Emulsion","authors":"Leticia Lam Hon Wah,&nbsp;Ornella K. Mosibo and Chibuike C. Udenigwe*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0084210.1021/acsfoodscitech.4c00842","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00842https://doi.org/10.1021/acsfoodscitech.4c00842","url":null,"abstract":"<p >This study evaluated the effect of enzymatic hydrolysis of the RuBisCO protein (RBS) on its dual antioxidant and emulsifying properties in flaxseed oil-in-water emulsions. The peroxide, <i>para</i>-anisidine, and total oxidation values demonstrated that RBS and Flavourzyme-hydrolyzed RBS (H-RBS) effectively reduced the lipid oxidation rate during the initial accelerated storage days (days 0–4). RBS exhibited superior ability in maintaining a consistent lipid oxidation rate inhibition during the last storage days (days 10–14). Dynamic light scattering revealed an increase in particle size for RBS and H-RBS emulsions, which further stabilized over days 7–14. Despite the high negative ζ-potential, the emulsions had a high polydispersity index (PDI), suggesting interactions with cationic oxidation products at the oil–water interface, contributing to emulsion destabilization. The findings provide valuable insight into the potential application of the dual antioxidant and emulsifying roles of RuBisCO as a sustainable protein for various purposes in food product development.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"678–686 678–686"},"PeriodicalIF":2.6,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452622","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":"Analysis of Sugar Distributions in Barley Wort Saccharification via Capillary Electrophoresis","authors":"Rafaella Silva Aredes*,&nbsp;Fernando Cunha Peixoto,&nbsp;Leandro Alcoforado Sphaier,&nbsp;Vinicius Nunes Henrique Silva,&nbsp;Lucas Mattos Duarte and Flávia Ferreira de Carvalho Marques*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0069610.1021/acsfoodscitech.4c00696","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00696https://doi.org/10.1021/acsfoodscitech.4c00696","url":null,"abstract":"<p >A capillary electrophoresis method was used to analyze the fermentable sugar distributions during barley mashing. Eight worts, prepared with pilsner malt, were mashed at controlled isothermal temperatures (61–75 °C) using an Arduino-monitored heating mantle. Samples were collected every 10 min over 90 min. Phthalic acid enabled indirect electrophoretic carbohydrate detection. Maltose production was favored at 61–67 °C, while 71–75 °C promoted maltotriose and glucose formation, aligning with α- and β-amylase activity. Maltose concentration dropped by 18.2% above 75 °C compared to 61 °C. Principal component analysis grouped samples by mashing time, indicating enzyme activity patterns. Enzyme-specific activities were inferred: limit dextrinase (61 °C), β-amylase (61–67 °C), and α-amylase (65–75 °C). The method outperformed a reference technique, offering greener, more efficient sample preparation while accurately quantifying five fermentable carbohydrates. Findings aid brewing optimization by enhancing recipe development, yeast selection, and temperature control for improved beer production.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"558–568 558–568"},"PeriodicalIF":2.6,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00696","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452589","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}

{"title":"Green Ultrasound-Assisted QuEChERS Based on Bacterial Cellulose-Supported CNT/LDH Nanohybrids, Followed by Gas Chromatography–Isotope Ratio Mass Spectrometry: Application in Vanillin Authentication","authors":"Mohsen Aghaziarati,&nbsp; and ,&nbsp;Hassan Sereshti*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0070610.1021/acsfoodscitech.4c00706","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00706https://doi.org/10.1021/acsfoodscitech.4c00706","url":null,"abstract":"<p >A hybrid of Cu–Cr layered double-hydroxide and multiwalled carbon nanotubes supported by bacterial cellulose was prepared using a facile method. The synthesized nanocomposite was characterized using FT-IR, X-ray diffraction, field emission-scanning electron microscopy, energy-dispersive X-ray spectroscopy, and Brunauer–Emmett–Teller and Barrett–Joyner–Halenda techniques, with a specific surface area of 47.2294 m² g^–1 and a pore volume of 0.187977 cm³ g^–1. This nanocomposite was utilized as the adsorbent phase in ultrasonic-assisted QuEChERS for vanillin in food samples. The concentration and naturalness of vanillin were determined with GC-FID and GC–isotope ratio mass spectrometry, respectively. Optimization was performed on the type and volume of the desorption solvent (methanol, 300 μL), desorption time (20 min), adsorption time (30 min), adsorbent dosage (300 mg), sample pH (7.0), and ionic strength (1% w/v). The method was validated by evaluating the linear range (0.3–2000 μg L^–1 and <i>r</i>² = 0.9995), detection limit (0.1 μg L^–1), and enrichment factor (28.3). This study represents the first report on the preparation and application of this novel adsorbent for the analysis of vanillin in milk and cake powders, achieving normalized recoveries between 76 and 110% (RSD % = 0.3–14.8%). Additionally, the eco-friendliness of the procedure was assessed using the analytical eco-scale (68/100) and AGREE methods (0.55/1.00).</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"578–588 578–588"},"PeriodicalIF":2.6,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452411","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":"Volatiles of the Exotic Colombian Fruit Borojó (Alibertia patinoi Cuatrecasas) (Rubiaceae) at Different Ripening Stages","authors":"Laura N. Chiquiza-Montaño*,&nbsp;Diana Baron,&nbsp;Cristina Serna,&nbsp;Fernando Orozco-Sánchez and Diego Durango,&nbsp;","doi":"10.1021/acsfoodscitech.4c0059110.1021/acsfoodscitech.4c00591","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00591https://doi.org/10.1021/acsfoodscitech.4c00591","url":null,"abstract":"<p >The volatile constituents of the exotic Colombian fruit Borojó (<i>Alibertia patinoi</i> Cuatrecasas Delprete &amp; C.H.Perss) were studied using a static headspace (SHS/GC–MS) and headspace solid-phase microextraction (HS–SPME/GC–MS) with gas chromatography/mass spectrometry. More than 35 compounds, including esters, alcohols, aldehydes, ketones, and carboxylic acids, were tentatively characterized by comparison of their mass spectra and linear retention index with those reported on the NIST Mass Spectral Libraries and the literature. The HS-SPME allowed the detection of a greater number of volatile organic compounds (VOCs) with a wide range of polarity. The overripe fruit of Borojó exhibited a high amount of fatty acid methyl esters (FAMEs), with methyl hexanoate and methyl octanoate as main components. Alcohols and aldehydes were the most abundant VOCs in underripe and unripe fruits, respectively. By employing the relative odor activity values (ROAV ≥ 0.1), a comprehensive analysis identified 12 key aroma active compounds that contribute to the overall flavor profile of Borojó. This study provides a practical method for the analysis of VOCs from the Borojó fruit using HS-SPME/GC–MS, and information about the VOC composition and key aroma active compounds at different ripening stages.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"525–536 525–536"},"PeriodicalIF":2.6,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452486","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":"Polyphenols from Common Beans (Phaseolus vulgaris L.) with Antimycotoxigenic Potential against Fumonisin B1","authors":"María Vinas*,&nbsp;Andrea Irías-Mata,&nbsp;Tania Chacón-Ordoñez,&nbsp;Ricardo Quesada-Grosso,&nbsp;Kelvin Arce-Villalobos,&nbsp;Andrea Holst-Sanjuán,&nbsp;Isaac Quesada-Román and Cinthia Sandi-Bolaños,&nbsp;","doi":"10.1021/acsfoodscitech.4c0064010.1021/acsfoodscitech.4c00640","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00640https://doi.org/10.1021/acsfoodscitech.4c00640","url":null,"abstract":"<p >Fumonisins, primarily produced by <i>Fusarium verticillioides,</i> are among the most prevalent mycotoxins in agricultural products. This study explores the antimycotoxigenic potential of polyphenols from grains of common beans against fumonisin B₁ (FB₁). While fungal growth was quantified on common bean grains, FB₁ production was absent, in contrast with higher toxin levels on maize and rice grains. Key polyphenols, catechin, kaempferol, epicatechin, gallic acid, and quercetin, were identified and quantified only in bean grains. Bioassays revealed that these individual polyphenols did not completely inhibit FB₁ production. However, when these polyphenols were combined, the inhibition of FB₁ production reached levels comparable to those achieved with the polyphenol-rich extract from common beans, exceeding 95%. This suggests a potential synergistic effect. Gene expression analysis demonstrated that polyphenol-rich extracts from common beans effectively inhibited FB₁ biosynthesis in the fungus. These findings could serve as a differentiator feature in common beans, promoting their consumption and paving the way for the development of natural strategies to mitigate FB₁ contamination in food.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"537–544 537–544"},"PeriodicalIF":2.6,"publicationDate":"2025-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452547","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":"Biorefinery Approach for Colombian Açaí Drupe Valorization (Euterpe oleracea): Physicochemical Characterization, Anthocyanin Extraction, and Development of Antioxidant-Enriched Ice Cream and Cookies","authors":"Olasky Gamarra-Castillo,&nbsp;Andrea del Pilar Sánchez-Camargo and María Hernández-Carrión*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0100510.1021/acsfoodscitech.4c01005","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c01005https://doi.org/10.1021/acsfoodscitech.4c01005","url":null,"abstract":"<p >Açaí drupes (<i>Euterpe oleracea</i>) are valued for their exceptional antioxidant and nutrient content. This study characterized the nutritional composition of Colombian açaí, optimized anthocyanin extraction via ultrasound-assisted extraction (UAE), and evaluated its sustainable application in food products, including cookies and ice cream. Açaí contained ∼9% lipids, ∼5% protein, ∼84% dietary fiber, and essential minerals such as calcium, zinc, magnesium, manganese, and potassium. Fresh samples exhibited notable antioxidant activity (diphenyl-2-picrylhydrazyl hydrate (DPPH) IC₅₀ ∼ 128 μg mL^–1), phenolic compounds (∼2619 mg 100 g^–1), and anthocyanins (∼112 mg cyanidin-3-glucoside 100 g^–1). UAE with acidified ethanol enhanced anthocyanin extraction to ∼58 mg of cyanidin-3-glucoside L^–1. Sensory evaluation revealed high acceptability of cookies with 20% açaí flour. Ice cream enriched with açaí extract enhanced color but faced stability challenges due to protein precipitation. Colombian açaí demonstrates significant nutritional and antioxidant properties, while its biomass valorization supports circular economy principles by enabling the development of sustainable, value-added food products.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"833–842 833–842"},"PeriodicalIF":2.6,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452438","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":"Use of the Acid Fraction of Potato Protein to Encapsulate Bioactive Compounds through Nanofibers Obtained by Electrospinning Process","authors":"Elda M. González-Cruz,&nbsp;Montserrat Calderón-Santoyo,&nbsp;Dominique Chevalier-Lucia,&nbsp;Laetitia Picart-Palmade,&nbsp;Carolina Calderón-Chiu,&nbsp;Isaac Andrade-González,&nbsp;Vania Sbeyde Farias-Cervantes and Juan A. Ragazzo-Sánchez*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0100010.1021/acsfoodscitech.4c01000","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c01000https://doi.org/10.1021/acsfoodscitech.4c01000","url":null,"abstract":"<p >The susceptibility of the acid fraction of potato protein (AFPP) in combination with pullulans (PUL) in different ratios to form nanofibers (NF) was investigated. Mixtures of AFPP:PUL (pH, conductivity, and surface tension) were characterized and subjected to electrospinning. The nanostructures were evaluated for morphology and size. Polyphenolic compounds were incorporated into mixtures with ratios of 70:30 and 30:70. Then, the encapsulation efficiency (EE%), the photoprotective capacity, and thermal analysis were also performed. The AFPP:PUL mixtures in various ratios were suitable for electrospinning, producing nanostructures with diameters from 188 to 486 nm. Specifically, NF of ratios 70:30 and 30:70 with extract had smooth surfaces, 200–300 nm diameters, and EE over 50%. The 30:70 ratio offered better photoprotection and thermal stability. AFPP at low concentrations forms fibers with pullulan through electrospinning. Thus, it is a potential alternative to animal proteins for creating nanostructures for various applications.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"812–821 812–821"},"PeriodicalIF":2.6,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452478","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}