ACS food science & technology最新文献

{"title":"Effect of the Mill Type on Sorghum Storage Stability (Sorghum bicolor (l.) Moench) Flour","authors":"María Isabel Curti,&nbsp;Marianela Savio,&nbsp;Marcela Lilian Martínez,&nbsp;Pablo Martín Palavecino and Pablo Daniel Ribotta*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0083110.1021/acsfoodscitech.4c00831","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00831https://doi.org/10.1021/acsfoodscitech.4c00831","url":null,"abstract":"<p >Whole grains undergo relatively few changes during storage. However, enzymes, fatty acids, and other components kept in separate compartments begin to interact during milling, causing physicochemical and functional changes in flours. Furthermore, although the flour has a low water content, it may be susceptible to deterioration due to the presence of microorganisms. The aim of this study was to evaluate the physicochemical and microbiological changes occurring in white and brown sorghum flours obtained through different milling methods during a 150 day storage trial. During the evaluation, molds and yeasts were found within the limits set by the Argentinian Food Code in all samples at the beginning of the trial. Total coliforms and mesophilic aerobes decreased, while total acidity increased with storage time. Almost all of the samples showed no detectable peroxide values at the beginning or end of the trial. A decrease in induction times was observed from 90 days onward, after which the values remained stable. Viscosity profiles increased with the storage time. Flours showed good stability up to 150 days of storage and were not affected by the milling type.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"709–716 709–716"},"PeriodicalIF":2.6,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452620","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":"Enzymatic Modification of Polyvinylpolypyrrolidone (PVPP) for Improved Adsorption of Proteins and Polyphenols Causing Haze in Beer","authors":"Ariel N. Postai*,&nbsp;Alfredo A. Muxel,&nbsp;Eduardo Zapp and Patrícia B. Brondani*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0100410.1021/acsfoodscitech.4c01004","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c01004https://doi.org/10.1021/acsfoodscitech.4c01004","url":null,"abstract":"<p >Nonbiological turbidity is an issue that affects the quality and consumer perception of various types of beer. This characteristic arises from the interaction between polyphenols and proline-rich proteins. To tackle this problem, many breweries utilize adjuncts like PVPP (polyvinylpolypyrrolidone) to eliminate polyphenols, while silica gel removes the proteins responsible for turbidity. Our research investigated the enzymatic modification of PVPP to enhance protein adsorption. The modified PVPP demonstrated a protein removal capacity 4.66 times greater than its unmodified counterpart and significantly decreased polyphenol concentration (198.00 mg/g) compared to unmodified PVPP (143.50 mg/g). Additionally, the modified PVPP was more effective at lowering beer turbidity (13.20%) than unmodified PVPP (4.99%) and silica gel (3.06%). These findings indicate that the modification of PVPP, using a mild methodology, produced a material with high efficiency in reducing beer turbidity, capable of improving beer stability and increasing consumer acceptance.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"843–850 843–850"},"PeriodicalIF":2.6,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c01004","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452679","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":"Variation in the Physiochemical Properties of Rice Husks Driven by Long-Term Solid-State Fermentation","authors":"Shijiang Chen,&nbsp;Qijun Li,&nbsp;Han Wang,&nbsp;Fuyong Zhang,&nbsp;Zixi Gou,&nbsp;Li Liu,&nbsp;Chunfang Yuan,&nbsp;Jian Su*,&nbsp;Dong Zhao and Jia Zheng*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0091710.1021/acsfoodscitech.4c00917","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00917https://doi.org/10.1021/acsfoodscitech.4c00917","url":null,"abstract":"<p >Rice husks (RH) are crucial to Chinese liquor (<i>baijiu</i>) production, but the mechanism responsible for their contribution to <i>baijiu</i> quality remains unknown. In this research, variation in the physicochemical and microbial properties of rice husks resulting from fermentation was evaluated. Following fermentation, the most common aperture size (i.e, the mode) increased from 3.8 to 4.3 nm, and the specific surface area increased from 0.672 to 1.466 m²/g. The proportion of cellulose in the RH decreased from 37.3 to 31.2%. According to 16S rRNA amplicon sequencing, fermented RH contained a greater number of microorganisms than fresh RH. Fermented RH contained primarily <i>Clostridium</i>, representing 70% of the total microbial population. Post-fermentation RH, when soaked in raw <i>baijiu</i>, promotes the production of esters in the <i>baijiu</i> matrix. This research is expected to aid in the refinement of Chinese <i>baijiu</i> production processes, potentially enhancing the efficiency and sustainability of the industry.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"753–760 753–760"},"PeriodicalIF":2.6,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452676","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":"Renewable Resources Derived Glycolipids as a Structuring Agent: A Promising Platform Chemical for Oleogel and Organogel Formation","authors":"Tohira Banoo,&nbsp;Arun Kumar Rachamalla,&nbsp;Abhijit Ghosh,&nbsp;Sanhita Roy and Subbiah Nagarajan*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0102110.1021/acsfoodscitech.4c01021","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c01021https://doi.org/10.1021/acsfoodscitech.4c01021","url":null,"abstract":"<p >The demand for safe, edible structuring agents across industries such as food, cosmetics, agriculture, pharmaceuticals, and biotechnology has intensified over recent decades. In particular, there is a pressing need to replace trans and saturated fatty acids, known contributors to cardiovascular and other health issues, with healthier alternatives. This study introduces a new class of glycolipid-based structuring agents synthesized from monosaccharides and ricinoleic acid, both classified as Generally Recognized as Safe (GRAS). The straightforward synthesis method yields compounds capable of self-assembling in various vegetable oils and solvents, such as glycerol, ethylene glycol, and poly(ethylene glycol), forming stable oleogels and organogels via diverse intermolecular interactions. Morphological investigations using optical microscopy and field emission scanning electron microscopy (FE-SEM) reveal a globular microarchitecture within these molecular gels, with 75–150 nm diameters. Rheological analyses confirm the gels’ viscoelasticity, thermal processability, and thixotropic behavior, supporting their adaptability across various formulations. These findings underscore the potential of self-assembled glycolipids 5a and 5d, which form oleogels and organogels as versatile, health-conscious structuring agents with significant applications in food technology.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"851–863 851–863"},"PeriodicalIF":2.6,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452612","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":"Application of Deep Eutectic Solvents with Modern Extraction Techniques for the Recovery of Natural Products: A Review","authors":"Mengting Fu,&nbsp;Huimin Zhang,&nbsp;Jinling Bai,&nbsp;Mengting Cui,&nbsp;Zhiyu Liu,&nbsp;Xiangjie Kong,&nbsp;Wenbin Zhang,&nbsp;Ping Wang,&nbsp;Wang Yuan and Liyun Kong*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0097310.1021/acsfoodscitech.4c00973","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00973https://doi.org/10.1021/acsfoodscitech.4c00973","url":null,"abstract":"<p >The era of green chemistry has prompted extensive exploration into novel solvents for extracting natural products (NPs) as alternatives to traditional toxic organic solvents. Recently, deep eutectic solvents (DESs) have emerged as promising substitutes for NPs extraction. At the same time, traditional extraction techniques are being replaced to reduce energy consumption, improve extraction efficiency and meet market demands. This review explores the synergistic benefits of combining DESs with modern extraction techniques such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), and enzyme-assisted extraction (EAE), while also delving into the factors that influence the extraction process. These innovative approaches not only improve yield and reduce extraction time but also help preserve the bioactivity of the extracted compounds. In conclusion, the combination of DESs and modern techniques demonstrates significant potential for extracting bioactive compounds. Ongoing research and development in this field are poised to unlock new applications for DESs in the pharmaceutical, food, and cosmetic industries, driving innovation in natural product extraction methodologies.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"444–461 444–461"},"PeriodicalIF":2.6,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452609","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":"Valorization of Faba Bean (Vicia faba) Pods for the Development of Antibacterial Starch-Based Films","authors":"Cristian PatiñoVidal*,&nbsp;Gabriela López,&nbsp;Iván Quinchiguango and Cristina Muñoz-Shugulí*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0076810.1021/acsfoodscitech.4c00768","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00768https://doi.org/10.1021/acsfoodscitech.4c00768","url":null,"abstract":"<p >This study aimed to develop an antibacterial film based on starch isolated from fava bean residues and oregano essential oil (OEO). The starch was isolated from fava bean pods through a soaking distilled water method. The effective isolation of starch was confirmed by the Lugol test, and the characteristic grain shapes of this polysaccharide were shown. Furthermore, the main functional groups (hydroxyls, methyl, and carbonyl) of this polymer were detected through FTIR analysis. Starch-based films loaded with 5 and 10 wt % OEO were obtained through casting. The incorporation of OEO into active films minimally reduced their moisture content and water solubility. The tensile strength and elongation at the break of active materials were significantly affected due to the polymer–OEO interactions. The antibacterial film containing 10% OEO was able to inhibit the growth of <i>Escherichia coli</i> and <i>Staphylococcus aureus</i>. These results evidence the potential valorization of waste from legumes through the development of new, eco-friendly materials that can be applied as active food packaging.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"631–639 631–639"},"PeriodicalIF":2.6,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452522","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":"Volatile Organic Compounds Generated from the Maillard Reaction between l-Ascorbic Acid and Glycine in Hot Compressed Water","authors":"Yan Yang*,&nbsp;Liang Feng,&nbsp;Xiao-jie Dong*,&nbsp;Ying-ke Ma,&nbsp;Wen-yi Yan,&nbsp;Xin-yu Shi,&nbsp;Sheng Hu,&nbsp;Ai-nong Yu and Bao-guo Sun,&nbsp;","doi":"10.1021/acsfoodscitech.4c0093410.1021/acsfoodscitech.4c00934","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00934https://doi.org/10.1021/acsfoodscitech.4c00934","url":null,"abstract":"<p >The impact of pH and temperature on the volatile organic compounds (VOCs) produced from the Maillard reaction between <span>l</span>-ascorbic acid (ASA) and glycine (Gly) was investigated in hot compressed water (HCW) in the study. The results showed that VOCs generated from the reaction were mainly the derivatives of pyrazines, pyrroles, and pyridines. The effects of reaction temperature and pH on the generation of pyrazines, pyrroles, and pyridines were different. The higher temperature would promote the generation of pyrrole and pyridine derivatives, while the effect was not obvious to pyrazine derivatives. For some pyrrole derivatives, they were only detected under the reaction temperature of 210 °C. The pH of the solution would influence the types of VOC generation. According to the analysis of variance (ANOVA) and the <i>p</i>-value, it was found that the influences of pH on the formation of pyrazine derivatives were much more remarkably than those on generating pyrrole and pyridine derivatives. The alkaline reaction environment would promote the formation of nitrogen-containing heterocyclic VOCs. Based on the experimental results, the mechanism for the formation of pyrazine, pyrrole, and pyridine derivatives from the reaction of ASA with the Gly Maillard system was proposed in HCW.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"743–752 743–752"},"PeriodicalIF":2.6,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452525","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":"Concentration-Dependent Bioactivity Profiles of Hesperetin and Naringenin: Insights into Antibacterial, Antioxidant, and Anti-Inflammatory Effects","authors":"Chuhan Shen,&nbsp;Fenbo Ma,&nbsp;Song Gao,&nbsp;Jingwen Zhou,&nbsp;Dongliang Huang,&nbsp;Ruiqiu Huang,&nbsp;Huili Li* and Bin Tang*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0053810.1021/acsfoodscitech.4c00538","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00538https://doi.org/10.1021/acsfoodscitech.4c00538","url":null,"abstract":"<p >This study examines the concentration-dependent bioactivity profiles of hesperetin and naringenin, two naturally occurring flavonoids found in citrus fruits. Our findings elucidate pivotal insights into their antibacterial, antioxidant, and anti-inflammatory effects. A comprehensive series of experiments involving microbiological, biochemical, and cellular methods was conducted to demonstrate that the bioactivities of these compounds are significantly influenced by their concentrations. It is noteworthy that hesperetin exhibits concentration-dependent antibacterial activity against a broad spectrum of bacteria, including <i><i>Escherichia coli</i></i>, <i>Staphylococcus aureus</i>, and <i>Streptococcus mutans</i>, while naringenin shows varying degrees of inhibition depending on the bacterial species. Additionally, hesperetin demonstrates superior antioxidant capacity compared to naringenin, as evidenced by its higher DPPH radical scavenging activity. Moreover, both compounds have been observed to promote the proliferation of RAW 264.7 cells at low concentrations, yet exhibit inhibitory effects at higher doses. It is noteworthy that both hesperetin and naringenin effectively suppress the expression of inflammation-related genes, including TNF-α, IL-1β, and iNOS, in RAW 264.7 macrophages. This highlights their potential as anti-inflammatory agents. These outcomes provide valuable information for optimizing the use of hesperetin and naringenin in the pharmaceutical and food industries, contributing to the advancement of flavonoid research and offering a foundation for future applications.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"492–501 492–501"},"PeriodicalIF":2.6,"publicationDate":"2025-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452502","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":"Antioxidant and Hypoglycemic Activities of the Soluble and Nondigestible Chinese Yam (Dioscorea opposita Thunb.) Polysaccharides with Covalent Se-Grafting","authors":"Zhen-Xing Wang,&nbsp;Li-Li Zhang and Xin-Huai Zhao*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0091610.1021/acsfoodscitech.4c00916","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00916https://doi.org/10.1021/acsfoodscitech.4c00916","url":null,"abstract":"<p >Yam (<i>Dioscorea opposita</i> Thunb.) is cultivated as one of the staple food crops, and its edible tubers are found to contain various bioactive substances, especially the so-called soluble and nondigestible yam polysaccharides (YPs). However, whether covalent Se-grafting of YP could lead to changed antioxidant and hypoglycemic activities remains unknown. YPs were thus separated from fresh Chinese yam tubers using water extraction and enzymatic treatment and then chemically selenized to yield two products, namely, YPSe-I and YPSe-II. These products acquired covalent Se-grafting in the form of selenite and had different Se contents (0.795 and 1.48 versus 0.035 g/kg) or selenization extents. The results obtained from the determination of antioxidant capacity indicated that the two Se-grafted products possessed a higher antioxidant activity compared to YP because they were more effective in scavenging both OH and ABTS radicals or reducing Fe³⁺ to Fe²⁺. Meanwhile, the two Se-grafted products, especially YPSe-II, had a higher capacity than YP to inhibit the activities of two digestive enzymes, namely, α-amylase and α-glucosidase. The results derived from cell experiments indicated that YP, YPSe-I, and YPSe-II were not cytotoxic to the normal BRL-3A liver cells and established insulin-resistant BRL-3A cells. However, YPSe-I and particularly YPSe-II exhibited a hypoglycemic effect in the model cells that was higher than that of YP, resulting in increased glucose consumption and enhanced oxidase activities in superoxide dismutase, catalase, and glutathione peroxidase. Data comparison results also manifested that YPSe-II consistently demonstrated higher antioxidant and hypoglycemic activities than YPSe-I. It was thus concluded that the covalent Se-grafting and high selenization extent endowed the Se-grafted YP products with enhanced beneficial functions, such as antioxidant and hypoglycemic effect. Meanwhile, this covalent Se-grafting could potentially serve as a suitable chemical approach to modify the two beneficial functions of natural polysaccharides.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"734–742 734–742"},"PeriodicalIF":2.6,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452501","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":"In Vitro Antioxidant, Antiglycemic, and Antitumor Potential of Anthocyanin-Rich Extracts from Black Bean Hulls Obtained by Pressurized Liquid Extraction","authors":"Mayara Kuasnei,&nbsp;Eduardo Leonarski,&nbsp;Mauro Dartora,&nbsp;Maiara Arbigaus Bredun,&nbsp;Vívian Maria Burin,&nbsp;Karina Cesca,&nbsp;Débora de Oliveira,&nbsp;Claudia Sayer and Acácio Antonio Ferreira Zielinski*,&nbsp;","doi":"10.1021/acsfoodscitech.4c0081910.1021/acsfoodscitech.4c00819","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00819https://doi.org/10.1021/acsfoodscitech.4c00819","url":null,"abstract":"<p >In this study, anthocyanins from black beans (<i>Phaseolus vulgaris</i> L.) were extracted using the pressurized liquid extraction (PLE) method. Six anthocyanins were identified by LC–ESI–QTOF–MS/MS/MS. The crude extract was partially purified using a macroporous resin, and the levels of anthocyanins were 2-fold higher than those in crude extracts. This process also led to a significant enhancement in the in vitro antioxidant activity, with a 3.7-fold increase in the DPPH assay and a 3.0-fold increase in the ABTS assay. Additionally, the purified extracts showed superior performance in inhibiting the α-amylase and α-glucosidase enzymes. These values are five times higher for α-amylase and six times higher for α-glucosidase compared to the crude extracts. Crude and partially purified extracts did not show cytotoxicity in normal L929 fibroblast cells at a concentration of 500 μg mL^–1. Furthermore, in this concentration, the purified extracts revealed strong antitumor activity in all cell lines tested (A549, GL261, and C6), with final cell viability below 10% in all cases. Overall, black bean hull extract demonstrated great biological potential, especially in the partially purified one.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"670–677 670–677"},"PeriodicalIF":2.6,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00819","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452561","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}