Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-9-52-56
E. S. Smertina, L. N. Fedyanina, V. Lyakh, K.F. Kurapova
The paper presents the results of studying the lipid composition of bakery products (HBI) with the addition of new ingredients to its formulation - water-ethanol extracts, four types of seaweed: green algae – Ulva lactuca; two types of brown algae – Sargassum pallidum and Japanese saccharin; red algae – Anfeltia tobuchinskaya, containing the main lipids – neutral lipids and glycolipids. The data obtained showed a change in the lipid composition of the developed bread. A statistically significant increase in all fractions of neutral lipids was registered in the developed CBI, a decrease in the amount of cholesterol and its cholesterol esters, compared with those in control samples. An increase in the amount of phosphatidylcholine (lecithin) in bread with the addition of kelp and anfeltia extracts was noted; a significant increase in phosphatidylethanolamine in bread with the introduction of all algal extracts. The revealed facts demonstrate the stability of lipid fractions in the composition of CBI with the addition of algae extracts and are positive in terms of giving them preventive properties. Particularly indicative is the appearance of the phosphatidylglycerol fraction in bread, which is the basis for the synthesis of other phospholipid compounds from it, which are essential substances that enter the human body exclusively through food, reducing the risks and consequences of adverse environmental factors affecting the body.
{"title":"Prospects for the development of bakery products enriched with seaweed lipid fractions","authors":"E. S. Smertina, L. N. Fedyanina, V. Lyakh, K.F. Kurapova","doi":"10.32462/0235-2508-2022-31-9-52-56","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-9-52-56","url":null,"abstract":"The paper presents the results of studying the lipid composition of bakery products (HBI) with the addition of new ingredients to its formulation - water-ethanol extracts, four types of seaweed: green algae – Ulva lactuca; two types of brown algae – Sargassum pallidum and Japanese saccharin; red algae – Anfeltia tobuchinskaya, containing the main lipids – neutral lipids and glycolipids. The data obtained showed a change in the lipid composition of the developed bread. A statistically significant increase in all fractions of neutral lipids was registered in the developed CBI, a decrease in the amount of cholesterol and its cholesterol esters, compared with those in control samples. An increase in the amount of phosphatidylcholine (lecithin) in bread with the addition of kelp and anfeltia extracts was noted; a significant increase in phosphatidylethanolamine in bread with the introduction of all algal extracts. The revealed facts demonstrate the stability of lipid fractions in the composition of CBI with the addition of algae extracts and are positive in terms of giving them preventive properties. Particularly indicative is the appearance of the phosphatidylglycerol fraction in bread, which is the basis for the synthesis of other phospholipid compounds from it, which are essential substances that enter the human body exclusively through food, reducing the risks and consequences of adverse environmental factors affecting the body.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83382821","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}
Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-1-53-57
L. P. Vogman
Is characterized by a hidden focus and slow spread in an environment with finely dispersed combustible substances and materials. In this paper, a review of studies of the processes of decay during spontaneous combustion of vegetable raw materials is carried out, the results of experimental studies of the processes of decay of this product are presented. The process of plant materials has a heterogeneous character, therefore, the size and nature of the surface of the solid phase in the form of a fine – dispersed material with a developed surface play an important role in it. Thermal, chemical and microbiological processes, as well as smoldering during spontaneous combustion, can serve as an impulse for heating and igniting plant materials. The causes of the occurrence and conditions of the processes of the origin and formation of foci of decay in materials of plant origin in large – volume storage facilities are experimentally investigated. The features of processes suppression of materials of plant origin in silo – type warehouses are considered.
{"title":"Experimental and analytical studies of the processes of decay during spontaneous combustion of vegetable raw materials","authors":"L. P. Vogman","doi":"10.32462/0235-2508-2022-31-1-53-57","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-1-53-57","url":null,"abstract":"Is characterized by a hidden focus and slow spread in an environment with finely dispersed combustible substances and materials. In this paper, a review of studies of the processes of decay during spontaneous combustion of vegetable raw materials is carried out, the results of experimental studies of the processes of decay of this product are presented. The process of plant materials has a heterogeneous character, therefore, the size and nature of the surface of the solid phase in the form of a fine – dispersed material with a developed surface play an important role in it. Thermal, chemical and microbiological processes, as well as smoldering during spontaneous combustion, can serve as an impulse for heating and igniting plant materials. The causes of the occurrence and conditions of the processes of the origin and formation of foci of decay in materials of plant origin in large – volume storage facilities are experimentally investigated. The features of processes suppression of materials of plant origin in silo – type warehouses are considered.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"117 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79373482","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}
Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-10-40-43
S. W. Borisova, Z. Mingaleeva, N. U. Muhammatchina, O. V. Starovoitova, G. S. Sagdeeva
The article presents the results of using coconut sugar and coconut oil in the recipe for making cupcakes. The organoleptic and physico-chemical parameters (humidity, acidity, wetness, specific volume and density) of finished products prepared using coconut sugar and coconut oil were studied. The consumer properties of cupcakes during storage are determined.
{"title":"Use of plant raw materials in the technology of flour confectionery products","authors":"S. W. Borisova, Z. Mingaleeva, N. U. Muhammatchina, O. V. Starovoitova, G. S. Sagdeeva","doi":"10.32462/0235-2508-2022-31-10-40-43","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-10-40-43","url":null,"abstract":"The article presents the results of using coconut sugar and coconut oil in the recipe for making cupcakes. The organoleptic and physico-chemical parameters (humidity, acidity, wetness, specific volume and density) of finished products prepared using coconut sugar and coconut oil were studied. The consumer properties of cupcakes during storage are determined.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"81 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80499775","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}
Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-8-32-35
T. Samchuk, I. R. Osipchuk, I. Kechkin, I. Belyavskaya
The article uses the possibility of using wheat-nut flour in the baking industry, obtained in laboratory conditions using pine nuts in the remaining grinding batch of flour in the amount of 5%, 7,5% and 10% in order to achieve the value of finished products. The paper substantiates the use of cedar nuts for the preparation of wheat-nut flour, the results of test laboratory baking by a non-dough method of dough preparation are carried out, the results of physicochemical and organoleptic quality indicators of bakery products prepared using laboratory samples of wheat-nut flour with different contents of pine nuts are presented. Based on a comparative analysis, recommendations were given for the industrial implementation of the technology, the nutritional value and the degree of satisfaction of the physiological needs of a person in nutrients and energy were determined when consuming 100 g of a bakery product made from wheat-nut flour with a pine nut content of 7,5%.
{"title":"Improving the technology of bakery products by using wheat-nut flour based on pine nuts","authors":"T. Samchuk, I. R. Osipchuk, I. Kechkin, I. Belyavskaya","doi":"10.32462/0235-2508-2022-31-8-32-35","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-8-32-35","url":null,"abstract":"The article uses the possibility of using wheat-nut flour in the baking industry, obtained in laboratory conditions using pine nuts in the remaining grinding batch of flour in the amount of 5%, 7,5% and 10% in order to achieve the value of finished products. The paper substantiates the use of cedar nuts for the preparation of wheat-nut flour, the results of test laboratory baking by a non-dough method of dough preparation are carried out, the results of physicochemical and organoleptic quality indicators of bakery products prepared using laboratory samples of wheat-nut flour with different contents of pine nuts are presented. Based on a comparative analysis, recommendations were given for the industrial implementation of the technology, the nutritional value and the degree of satisfaction of the physiological needs of a person in nutrients and energy were determined when consuming 100 g of a bakery product made from wheat-nut flour with a pine nut content of 7,5%.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75185804","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}
Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-8-40-45
L. P. Vogman, G. T. Zemsky
The analysis of the fire hazard of the technological process of vegetable oil production, which is caused by the circulation of flammable, combustible solid and liquid substances and materials in it, is carried out. Liquid oil aerosols pose a high fire hazard when they are released from process equipment under pressure and at elevated temperatures. When a combustion source occurs in them, a sequential burnout occurs (by analogy with gas combustible mixtures), creating an explosive load. Extinguishing foams, powders can be used as extinguishing agents for spills of organic oils, and when aerosols are released from technological equipment, volumetric fire extinguishing agents – sprayed water, general purpose powders, carbon dioxide, nitrogen.
{"title":"Fire hazard of production and storage of vegetable oils","authors":"L. P. Vogman, G. T. Zemsky","doi":"10.32462/0235-2508-2022-31-8-40-45","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-8-40-45","url":null,"abstract":"The analysis of the fire hazard of the technological process of vegetable oil production, which is caused by the circulation of flammable, combustible solid and liquid substances and materials in it, is carried out. Liquid oil aerosols pose a high fire hazard when they are released from process equipment under pressure and at elevated temperatures. When a combustion source occurs in them, a sequential burnout occurs (by analogy with gas combustible mixtures), creating an explosive load. Extinguishing foams, powders can be used as extinguishing agents for spills of organic oils, and when aerosols are released from technological equipment, volumetric fire extinguishing agents – sprayed water, general purpose powders, carbon dioxide, nitrogen.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"3 11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73867289","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}
Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-10-30-34
M. Begeulov, P. M. Konorev
The results of a study of the possibility of using lupine flour produced from the seeds of the narrow-leaved lupine variety Deco 2 in the production of bakery products are presented. The possibility of using lupine flour in the amount of 5 % by weight of premium wheat flour has been established in order to improve the physicochemical and organoleptic indicators of bakery products. The possibility of adding 10–15 % lupine flour to enrich bread with biologically valuable nutrients without a noticeable deterioration in the quality of finished products is shown.
{"title":"The use of lupine flour in baking","authors":"M. Begeulov, P. M. Konorev","doi":"10.32462/0235-2508-2022-31-10-30-34","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-10-30-34","url":null,"abstract":"The results of a study of the possibility of using lupine flour produced from the seeds of the narrow-leaved lupine variety Deco 2 in the production of bakery products are presented. The possibility of using lupine flour in the amount of 5 % by weight of premium wheat flour has been established in order to improve the physicochemical and organoleptic indicators of bakery products. The possibility of adding 10–15 % lupine flour to enrich bread with biologically valuable nutrients without a noticeable deterioration in the quality of finished products is shown.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"178 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88055668","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}
Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-6-28-32
M. Tkeshelashvili, G. Bobozhonova
A protein component was modeled based on a mixture of milk protein concentrate and high-protein flour from sunflower shrot, which has a complete set of amino acids that meet the requirements for a reference protein. The use of a simulated protein component in the muffin recipe composition is proposed, which contributes to an increase in the content of complete protein. A modification of the muffin's carbohydrate profile has been carried out, which consists in replacing wheaten flour with a composition containing rye-oat flour, as well as in excluding a part of sugar and introducing an ingredient that does not cause a hyperglycemic effect - a sweetener trehalose. The introduction of milk thistle seedling sublimate provides the content of silymarin - a natural composition of biologically active substances in the finished product. This allows the developed product to be positioned as goods of gerodietetic purpose.
{"title":"Development of flour confectionery for herodietic purposes","authors":"M. Tkeshelashvili, G. Bobozhonova","doi":"10.32462/0235-2508-2022-31-6-28-32","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-6-28-32","url":null,"abstract":"A protein component was modeled based on a mixture of milk protein concentrate and high-protein flour from sunflower shrot, which has a complete set of amino acids that meet the requirements for a reference protein. The use of a simulated protein component in the muffin recipe composition is proposed, which contributes to an increase in the content of complete protein. A modification of the muffin's carbohydrate profile has been carried out, which consists in replacing wheaten flour with a composition containing rye-oat flour, as well as in excluding a part of sugar and introducing an ingredient that does not cause a hyperglycemic effect - a sweetener trehalose. The introduction of milk thistle seedling sublimate provides the content of silymarin - a natural composition of biologically active substances in the finished product. This allows the developed product to be positioned as goods of gerodietetic purpose.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"147 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76696149","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}
Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-3-40-45
S. Mitin, S.N. Cheboterev, I. Nikitin, O. Anichkina, N. Ivanova, M. Klokonos
The article presents statistical data on the level of consumption of bread and bread products in Russia. The rise in grain and flour prices in 2020 contributed to the emergence of two processes in the grain market conjuncture. On the one hand, there was a tendency for the quality of mass-produced bread varieties to deteriorate, the prices of which practically did not change, and producers were forced to work with cheaper low-quality flour. On the other hand, a segment of the market of bakery products for healthy nutrition, produced with the use of non-traditional cereals, seed and dietary supplements, sold at a higher price, began to form. The article presents the development of an assortment of bakery and flour confectionery products for functional and specialized purposes, contributing to the prevention of a number of alimentary diseases by covering the needs for scarce nutrients, and providing a better adaptive ability of the body both under normal conditions and in cases of extreme conditions and increased loads.
{"title":"Current trends in the use of bread products in the Russian Federation and approaches to the development of bakery products for healthy nutrition","authors":"S. Mitin, S.N. Cheboterev, I. Nikitin, O. Anichkina, N. Ivanova, M. Klokonos","doi":"10.32462/0235-2508-2022-31-3-40-45","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-3-40-45","url":null,"abstract":"The article presents statistical data on the level of consumption of bread and bread products in Russia. The rise in grain and flour prices in 2020 contributed to the emergence of two processes in the grain market conjuncture. On the one hand, there was a tendency for the quality of mass-produced bread varieties to deteriorate, the prices of which practically did not change, and producers were forced to work with cheaper low-quality flour. On the other hand, a segment of the market of bakery products for healthy nutrition, produced with the use of non-traditional cereals, seed and dietary supplements, sold at a higher price, began to form. The article presents the development of an assortment of bakery and flour confectionery products for functional and specialized purposes, contributing to the prevention of a number of alimentary diseases by covering the needs for scarce nutrients, and providing a better adaptive ability of the body both under normal conditions and in cases of extreme conditions and increased loads.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79941243","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}
Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-2-49-54
V. Scriabin, I. A. Saboiev, A. Chirkin, N. A. Nosenko
This article is a combination of the results of an analytical review of the literature and our own research devoted to the study of the nutritional and biological value of rye grain. It is noted that in the structure of rye grain proteins, albumin and globulins occupy 55%, which is 3 times more than in wheat proteins. They are located in the aleurone layer and in the germ of rye grain, possess unique properties superior to wheat grains. Based on the analysis of scientific research data and statistics on the consumption of rye bread by the population of Russia. It was concluded that rye grain proteins, albumins and globulins, have a close functional relationship with albumins, globulins, human blood proteins. The conducted research confirms the original combination of biological, nutritional and functional properties of rye grain proteins, making them important and irreplaceable food products (including bread) for mass consumption and increasing immunity.
{"title":"Rye is a natural source of albumins and globulins that stimulate immunity","authors":"V. Scriabin, I. A. Saboiev, A. Chirkin, N. A. Nosenko","doi":"10.32462/0235-2508-2022-31-2-49-54","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-2-49-54","url":null,"abstract":"This article is a combination of the results of an analytical review of the literature and our own research devoted to the study of the nutritional and biological value of rye grain. It is noted that in the structure of rye grain proteins, albumin and globulins occupy 55%, which is 3 times more than in wheat proteins. They are located in the aleurone layer and in the germ of rye grain, possess unique properties superior to wheat grains. Based on the analysis of scientific research data and statistics on the consumption of rye bread by the population of Russia. It was concluded that rye grain proteins, albumins and globulins, have a close functional relationship with albumins, globulins, human blood proteins. The conducted research confirms the original combination of biological, nutritional and functional properties of rye grain proteins, making them important and irreplaceable food products (including bread) for mass consumption and increasing immunity.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87285638","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}
Pub Date : 2022-01-01DOI: 10.32462/0235-2508-2022-31-12-57-60
T. Nikiforova, S. Ponomarev, I. Khon, S. Leonova
The source for enriching bread with macro- and micronutrients are pea processing products. Pea flour is a high – quality raw material, has a high nutritional value: the amino acid composition of pea flour proteins is more complete than pea protein, the fatty acid composition of flour lipids is unsaturated, carbohydrates are mainly starch, as well as oligosaccharides – stachyose, sucrose and raffinose, the mineral composition is balanced. The effectiveness of IR treatment with subsequent tempering in a heatinsulating hopper on the change in the activity of trypsin inhibitors is shown. The possibility of using pea flour in the production of bread is indicated.
{"title":"Rational use of secondary raw materials of cereal production","authors":"T. Nikiforova, S. Ponomarev, I. Khon, S. Leonova","doi":"10.32462/0235-2508-2022-31-12-57-60","DOIUrl":"https://doi.org/10.32462/0235-2508-2022-31-12-57-60","url":null,"abstract":"The source for enriching bread with macro- and micronutrients are pea processing products. Pea flour is a high – quality raw material, has a high nutritional value: the amino acid composition of pea flour proteins is more complete than pea protein, the fatty acid composition of flour lipids is unsaturated, carbohydrates are mainly starch, as well as oligosaccharides – stachyose, sucrose and raffinose, the mineral composition is balanced. The effectiveness of IR treatment with subsequent tempering in a heatinsulating hopper on the change in the activity of trypsin inhibitors is shown. The possibility of using pea flour in the production of bread is indicated.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90309658","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}
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