Frontiers in food science and technology最新文献

{"title":"Inactivation of Salmonella enterica and shiga toxin-producing Escherichia coli on desiccated shredded coconut by high voltage atmospheric cold plasma","authors":"Tonia S. Durand, A. Mendonca, Paulo Fortes-Da-Silva, B. Brehm-Stecher, T. Boylston, Emalie Thomas-Popo, Zifan Wan, S. White","doi":"10.3389/frfst.2023.1215328","DOIUrl":"https://doi.org/10.3389/frfst.2023.1215328","url":null,"abstract":"The main objective of the present study was to determine the efficacy of dielectric barrier discharge (DBD) high voltage atmospheric cold plasma (HVACP) at 70 kV for inactivating Salmonella enterica and shiga-toxin-producing Escherichia coli (STEC) on desiccated shredded coconut. Additional objectives were to evaluate sub-lethal injury in pathogen survivors, and selected quality characteristics of the coconut as affected by HVACP. Shredded coconut inoculated with ∼7.74 log10 CFU/g S. enterica or STEC, was exposed to HVACP (70 kV) for 3–15 min (S. enterica) and up to 5 min (E. coli). Non-HVACP-treated, inoculated coconut served as control. Samples were held at 23 ± 1°C for 24 h after HVACP treatment, and analyzed for survivors via the plate count method using thin agar layer (TAL) media and selective (SEL) agar. For each pathogen, differences in numbers of survivors on TAL medium and selective agar were used to evaluate sub-lethal injury. Color and texture of the coconut were determined using a ColorFlex EZ Spectrophotometer and a TA. XT Plus C Texture Analyzer, respectively. HVACP treatments significantly decreased the initial numbers of viable S. enterica and STEC (p < 0.05) with more survivors consistently recovered on TAL media compared to selective agar. Reductions (log10 CFU/g) of STEC and S. enterica after 3 min of HVACP treatment were 1.97 and 1.56, respectively (p < 0.05) based on survivors on TAL medium. A greater extent of sub-lethal injury was observed in STEC survivors compared to S. enterica (p < 0.05). The TAL method allowed detection of sub-lethally injured pathogens in HVACP-treated coconut that would have otherwise remained undetected if only selective agar media were used. There were minimal changes in color and texture of the coconut after HVACP (70 kV) treatment for 12 min. Based on these results, HVACP (70 kV) has good potential for inactivating enteric pathogens in desiccated shredded coconut to improve the microbial safety of this popular food ingredient with minimal effect on product color and texture.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48291639","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":"Characterization of antimicrobial and antioxidant performance of dihydroeugenol and its glycoside incorporated into whey protein isolate films","authors":"Déborah Braga Resende, L. Simões, Natalia de Andrade Teixeira Fernandes, Lucas Baldo Luvizaro, M. V. Dias, D. Carvalho, R. Piccoli, R. Schwan, D. R. Dias","doi":"10.3389/frfst.2023.1237638","DOIUrl":"https://doi.org/10.3389/frfst.2023.1237638","url":null,"abstract":"Bio-based plastics are gaining attention as environmentally friendly alternatives to traditional petroleum-based plastics in food packaging. Biodegradable films made from biocompatible macromolecules like polysaccharides and proteins offer promising solutions. This study investigated the effects of incorporating dihydroeugenol and glycoside into whey protein isolate (WPI) films to enhance their antimicrobial and antioxidant properties for food packaging. The findings showed that the glycoside film surpassed the dihydroeugenol film in inhibiting bacterial growth, forming larger inhibition halos against Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella Enteritidis (inhibition halos ≥15 mm). The glycoside film exhibited superior effectiveness against Gram-positive bacteria, indicating enhanced penetration through their cell membranes. Additionally, the synthesized compounds significantly boosted the antioxidant activity of the films compared to the control film without dihydroeugenol and glycoside. With a relatively low solubility (23% ± 2.87% and 24% ± 3.92% for dihydroeugenol and glycoside, respectively), these films are suitable for packaging and safeguarding food products with medium to high humidity. This study concluded that incorporating dihydroeugenol and its glycoside into WPI films holds great promise for developing active packaging solutions in the food industry. These films offer both antibacterial and antioxidant properties, particularly advantageous for food products with medium to high humidity.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43782125","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":"Antibiotic resistance in Italian poultry meat production chain: a one-health perspective comparing antibiotic free and conventional systems from the farming to the slaughterhouse","authors":"G. Ferri, A. Buonavoglia, M. Farooq, A. R. Festino, Fausto Ruffini, D. Paludi, C. D. Di Francesco, A. Vergara, C. Smoglica","doi":"10.3389/frfst.2023.1168896","DOIUrl":"https://doi.org/10.3389/frfst.2023.1168896","url":null,"abstract":"In this study a multidisciplinary approach was applied in order to determine the diffusion of resistant bacteria and selected antibiotic resistance genes in antibiotic-free and conventional broiler farms. Litter samples coming from the two farming types and surface sponges obtained from carcasses at slaughterhouse level were screened by end-point PCR targeting specific resistance for tetracycline, ampicillin, sulfonamide, aminoglycoside, carbapenem, nitrofurantoin, vancomycin, quinupristin-dalfopristin, lincomycin, linezolid, chloramphenicol molecules. Microbiological investigations were conducted from the carcasses to determine phenotypical and genetic resistance patterns from pathogenic and commensal Gram-negative and Gram-positive strains. At farm level, catA1, sul2, blaTEM and aadA2 genes were amplified in all samples, while from carcasses the most representative genes were sul2, blaTEM, along with the vatD, relative to quinupristin-dalfopristin resistance. Gram-negative isolates included Aeromonas, Salmonella, Proteus spp. And Escherichia coli, while the Gram-positive were represented by Enterococcus strains. Phenotypical and genetic analysis revealed multidrug resistance patterns in Salmonella, E. coli and Serratia isolates, followed by the Enterococcus species. The comparison between antibiotic-free and conventional farming systems showed some difference regarding the distribution of resistance genes at farm level but no significance was obtained comparing the phenotypical resistance profiles of bacterial strains from both groups of samples, suggesting a poor influence of farming model on the diffusion of antibiotic resistance in poultry meat production chain.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49385296","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":"Experimental investigation of the characteristic of vacuum spray cooling for tofu","authors":"G. Li, Lu Han, Shuaihua Du, Yuhang Peng, Zhenya Zhang, Chuanxiao Cheng, T. Jin","doi":"10.3389/frfst.2023.1191360","DOIUrl":"https://doi.org/10.3389/frfst.2023.1191360","url":null,"abstract":"The present study proposes a rapid cooling method based on vacuum spray cooling, and establishes an experimental system to study the cooling performance of this method by taking tofu as an example. In this study, the effects of vacuum spray cooling, vacuum cooling and immersion vacuum cooling on the cooling rate, water holding rate, PH, TPA and other properties of tofu were compared. The total cooling time of vacuum spray cooling (13.86 min) was shorter than that of immersion vacuum cooling (33.39 min) but longer than that of vacuum cooling (10.64 min) for a temperature decrease from 70°C to 4°C. For weight loss from 70°C to 4°C, vacuum spray cooling (2.96%) was significantly less than that of vacuum cooling (10.21%). The PH value after cooling has no significant difference, but the color difference and water holding capacity of the sample after vacuum spray cooling are obviously better. However, the textural properties of the sample cooled by vacuum spray cooling were close to (for elasticity and viscosity) and better (for hardness and chewiness) than those of immersion vacuum cooling. In addition, compared with the two cooling methods in terms of storage, vacuum spray cooling can effectively maintain the moisture content, water holding rate, PH, chromatism and TPA of tofu, thus extending the fresh-keeping period of tofu. The conclusions of this paper provide theoretical support for prolonging the preservation period of food and optimizing the cooling process.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43606581","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":"Virtualization of foods: applications and perspectives toward optimizing food systems","authors":"Chang Chen, Angie Homez-Jara, M. Corradini","doi":"10.3389/frfst.2023.1203544","DOIUrl":"https://doi.org/10.3389/frfst.2023.1203544","url":null,"abstract":"Food production cannot be decoupled from human and planetary wellbeing. Meeting safety, nutritional, sensorial, and even price requirements entails applying an integral view of food products and their manufacturing and distribution processes. Virtualization of food commodities and products, i.e., their digital representation, offers opportunities to study, simulate, and predict the contributions of internal (e.g., composition and structure) and external factors (e.g., processing conditions) to food quality, safety, stability, and sustainability. Building virtual versions of foods requires a holistic supporting framework composed of instrumental and computational techniques. The development of virtual foods has been bolstered by advanced tools for collecting data, informing and validating modelling, e.g., micro-computed tomography, to accurately assess native food structures, multi-omics approaches, to acquire vast information on composition and biochemical processes, and nondestructive and real-time sensing, to facilitate mapping and tracking changes in food quality and safety in real-world situations. Comprehensive modeling techniques (including heat and mass transfer, thermodynamics, kinetics) built upon physic laws provide the base for realistic simulations and predictions of food processes that a virtual food might undergo. Despite the potential gaps in knowledge, increasing the adoption of food virtualization (data-based, physics-based or hybrid) in manufacturing and food systems evaluation can facilitate the optimal use of resources, the rational design of functional characteristics, and even inform the customization of composition and structural components for better product development. This mini-review focuses on critical steps for developing and applying virtual foods, their future trends, and needs.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49468531","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":"Diverse wheat lines to mitigate the effect of drought on end-use quality","authors":"Yuzhou Lan, R. Kuktaite, A. Chawade, E. Johansson","doi":"10.3389/frfst.2023.1163412","DOIUrl":"https://doi.org/10.3389/frfst.2023.1163412","url":null,"abstract":"Global climate change is causing an increasing number of drought events, which might impact the stability of wheat breadmaking quality. In this study, 73 spring wheat lines with diverse genetic backgrounds (modern, old, and wheat–rye introgression) were drought treated, and the grains were analyzed by high-performance liquid chromatography for protein composition traits related to breadmaking quality. The amount of total sodium dodecyl sulfate-extractable and -unextractable proteins (TOTE, which correlates to grain protein content) increased significantly under late drought, while no effect of early drought was found on the analyzed protein composition traits. Under control treatment, genotypes with 3R showed significantly higher TOTE than genotypes with 1R, 1RS, and 2R, indicating the potential role of 3R in increasing grain protein concentration. The lower percentage of sodium dodecyl sulfate-unextractable polymeric protein in the total polymeric protein (%UPP) found in 1R and 1RS genotypes as compared to modern and old genotypes suggested a gluten strength reduction induced by 1R and 1RS. Despite the negative yield–protein correlation found in this study, lines 252 (3R), 253 (3R), and 258 (2R) displayed the presence of germplasm with both high yield and protein concentration. The %UPP was found to be positively correlated to spike-size-related traits (grains per spike, grain weight per spike, and spike length) across all three treatments. Additionally, high and stable TOTE was mainly obtained in genotypes with 3R, while old genotypes showed dominant performance in %UPP. Thus, genes responsible for high and stable protein concentration and gluten strength should be explicitly searched among introgression lines with chromosome 3R and old Swedish cultivars, respectively.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44637298","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":"Advances in large amplitude oscillatory shear Rheology of food materials","authors":"M. Y. Erturk, Anh Nghi Minh Le, J. Kokini","doi":"10.3389/frfst.2023.1130165","DOIUrl":"https://doi.org/10.3389/frfst.2023.1130165","url":null,"abstract":"Molecular interactions determine the microstructure of food, as well as its response to deformation and flow. In order to design efficient processing equipment, to produce high-quality, stable end products, to predict textural and sensory properties, and to ensure consumer acceptance, the characterization of food rheology is essential. Deformations are rapid and large during the processing of foods and during consumption. In food studies, large amplitude oscillatory shear (LAOS) has become increasingly popular due to its ability to mimic real-life processes. When food is subjected to dynamic oscillatory shear tests, a sinusoidal deformation is applied, the mechanical stress (or strain) is probed, and the response is recorded. This chapter summarize main methods to extract meaningful rheological parameters from complex LAOS response of selected food materials. A time-resolved nonlinear rheology method, sequence of physical processes (SPP), gave detailed interpretations of transient microstructures, whereas the Fourier Transform coupled with Chebyshev decomposition (FTC) method provide static measurements at specific strains. LAOS behavior and its relationship to food microstructures and texture still needed to be studied in depth. By constructing more accurate mechanical models of complex food systems, the fundamental knowledge can be applied to evaluate the nonlinear rheology of food for consumer acceptance and efficient processing.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47725443","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":"Investigation of aflatoxins occurrence in flavoring preparations for the alcoholic beverage industry","authors":"B. Laratta, S. Carpentieri, D. Cautela","doi":"10.3389/frfst.2023.1213980","DOIUrl":"https://doi.org/10.3389/frfst.2023.1213980","url":null,"abstract":"An exploratory study was carried out to determine the occurrence of aflatoxins B1, B2, G1, and G2 in different aromatic preparations used in the production of bitters, liqueurs and flavored wines. Aflatoxin analysis was performed by liquid-liquid extraction followed by immunoaffinity column for purification of the extracts. The aflatoxins were quantitatively detected using high performance liquid chromatography technique with post-column derivatization and fluorescence detection. After in-house validation, the method was applied to the determination of aflatoxins in 40 samples of aromatic preparations used in the production of aperitifs and bitter drinks, vermouths and aromatized wines, and nut and citrus liqueurs. This method showed good accuracy between days (72%–95% recovery) and precision (3%–13% relative standard deviation). None of the samples analyzed contained detectable levels of aflatoxins. Only in one sample of aromatic extract of vermouth and aromatized wine aflatoxins B1 and G1 were found below the limit of quantification. From the results, it was concluded that these extracts for commercial purposes are safe for human consumption in terms of aflatoxin concentrations. In addition, the general outcome of the study showed that an accurate analysis of AFs can be obtained in a short time with a high sensitivity, even on difficult matrices such as hydro-alcoholic mixtures of different aromatic preparations.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45666218","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":"The relevance of the number of categories in the hedonic scale to the Ghanaian consumer in acceptance testing","authors":"Emmanuel Addo-Preko, J. Amissah, M. Adjei","doi":"10.3389/frfst.2023.1071216","DOIUrl":"https://doi.org/10.3389/frfst.2023.1071216","url":null,"abstract":"The 9-point hedonic scale is the most widely used scale for consumer acceptance testing globally. The scale has nine categories with verbal anchors which are converted to a numerical scale with numbers assigned at equal intervals so that the psychological distance between successive scale points is equal. The verbal cues and number of categories assigned to them may not be relevant for Ghanaian consumers based on cultural differences. Using bread as an example, we used a 3 × 4 factorial design for bread types and scaling categories, to determine the number of categories in a hedonic scale that would be appropriate for Ghanaian consumers to use in a consumer acceptance test. Three commonly consumed breads in Ghana, tea bread, butter bread, and sugar bread were used. The number of categories in the scales we tested were the traditional 9-point, and three truncations of it; 7-point, 5-point, and 3- point scales. Each scale had verbal cues and numbers based on the traditional 9-point scale. Assessors rated their degree of overall liking followed by the degree of liking for appearance, flavor and texture of each bread sample. They further ranked the breads for preference. Simple t-tests, Analysis of variance and ranked order analyses were used to determine differences in liking scores for the breads across the different scales used. Regardless of the number of categories in the scales used, the order for product liking and preference rank order were the same; sugar bread > butter bread > tea bread. Attentiveness to the task of scoring the degree of liking was an important factor that impacted how the different scale lengths were used. When assessors are attentive to changes in scale length, they adjust their scores to fit the scale length and thus the number of categories in the scale length does not affect the acceptance score. The choice of scale length to use should be considered carefully in a consumer acceptance test.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47141300","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":"Repurposing agricultural waste as low-cost cultured meat scaffolds","authors":"L. Perreault, R. Thyden, Jack T. Kloster, Jordan D Jones, Jordan Nunes, Andriana A. Patmanidis, David Reddig, T. Dominko, G. Gaudette","doi":"10.3389/frfst.2023.1208298","DOIUrl":"https://doi.org/10.3389/frfst.2023.1208298","url":null,"abstract":"Growing meat in vitro using tissue engineering and bioproduction techniques (cellular agriculture) has become an increasingly promising solution to the global food security challenge. Our lab has established methods to cultivate bovine muscle tissue on decellularized plants, representing a viable low-cost, sustainable method to grow meat on edible scaffolds. Most work in this area has focused on the use of edible plant materials (i.e., spinach leaves, apple, broccoli) with inherent economic value. Harvest waste such as corn husk or jackfruit represent abundant sources of cellulose for scaffold production and may be a viable alternative. The present study aims to investigate production of cultured meat through tissue engineering and bioproduction on decellularized, edible samples of corn husk and jackfruit rind. Corn husks and jackfruit rinds were exposed to immersion decellularization. DNA quantification and histological analysis demonstrated sufficient decellularization (0.17 ± 0.06 and 0.07 ± 0.00 ug DNA/g tissue for corn husk and jackfruit rinds, respectively). Following decellularization, corn husk scaffold stiffnesses decreased from 56.67±16.71 MPa to 12.95±2.43 MPa in fiber-aligned direction, while jackfruit decreased from 7.54 ±2.42 MPa to 2.47±1.47 MPa. Seeded scaffolds with bovine satellite cells (BSCs) (11.45±2.24 ug/ul lysate/Gram) and avian (QM7s) (12.90±1.99 ug/ul lysate/Gram) demonstrated increased protein yields on jackfruit scaffolds. QM7 cultured on corn husk scaffolds yielded increased protein but PBSCs seeded on corn husks did not yield protein content higher than controls (QM7 on corn husk: 16.28±3.55, PBSCs on corn husks: 9.57±1.56 ug/ul lysate/Gram, control: 6.35±1.43 ug/ul lysate/Gram). Additionally, cell transfer from scaffold to scaffold (bead-to-bead transfer) was observed on corn husk scaffolds in a dynamic environment. These results suggest that decellularized harvest waste scaffolds may aid in realization of cultured meat products that will contribute to a more robust and environmentally sustainable food supply.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42166385","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}