Pub Date : 2022-12-01DOI: 10.24263/2225-2916-2022-31-32-4
A. Mykhalevych, G. Polischuk, T. Osmak, V. Osmak
_________
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{"title":"Complex sensor assessment of ice cream with oat β-glucan","authors":"A. Mykhalevych, G. Polischuk, T. Osmak, V. Osmak","doi":"10.24263/2225-2916-2022-31-32-4","DOIUrl":"https://doi.org/10.24263/2225-2916-2022-31-32-4","url":null,"abstract":"_________","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85507895","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 : 2022-12-01DOI: 10.24263/2225-2916-2022-31-32-13
І. Gaponjuk
{"title":"Features of technology and thermal aerodynamics of american grain dryers","authors":"І. Gaponjuk","doi":"10.24263/2225-2916-2022-31-32-13","DOIUrl":"https://doi.org/10.24263/2225-2916-2022-31-32-13","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79096351","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}
SUMMARY Development of rational methods of processing of grain post-alcohol bard is an urgent task. For its solution the energy-saving technology has been suggested, which envisages obtaining a wet cake with solids content of 30 ... 35 %, thickening of the centrifuges from 6 ... 9 to 28 ... 32 % in an SE-decanter, and the substrate after the SE-decanter from 3 ... 4 to 14 ... 18 % in ultrafiltration installation and drying of cake and concentrate with obtaining dry bard (DDGS) with humidity 10 ... 12 % and protein content 30 ... 35 %. Purification and desalination of a mixture of filtrate after the ultrafiltration unit, luther water and condensate after the drying by nanofiltration made it possible to get water, suitable for use for technological needs. After production research, the innovative technology was introduced in distilleries.
Pub Date : 2022-12-01DOI: 10.24263/2225-2916-2022-31-32-6
V. Ischenko, N. Kvitkovska, E. Kostenko, O. Kochubei-Lytvynenko, N. Ischenko
Milk is valuable for its special properties of protein, fat, vitamins, trace elements and should be included in the daily diet of a certain group of consumers. At the same time, products with a high nutritional value are the most vulnerable to falsification. The article analyzes the problem of falsification of food products and, in particular, milk. An overview of the main types of milk falsification and the reasons that lead to it was carried out. Most often, milk adulteration is carried out by adding presserva-tives, diluting milk with water followed by adding substances with a high nitrogen content to compensate for the level of protein content, replacing milk fat with fat of vegetable origin, adding natural or dry whey to some dairy products, replacing one type of milk with another, in particular, reconstituted natural milk. The article notes that the issue of detecting adulteration of milk is extremely difficult, since the composition of milk is influenced by many factors: area and breed of livestock, climate and seasons, individual differences between animals, stages of lactation, technological processes, etc. National food safety standards were reviewed and modern physico-chemical methods for detecting milk adulteration were analyzed, in particular, targeted ones, such as high-performance liquid chromatography and gas chromatography, isotope ratio mass spectrometry, enzyme immunoassay, nuclear magnetic resonance, and the polymerase chain reaction method. Characterized non-targeted screening methods for detecting milk adulteration: methods of molecular absorption and emission spectroscopy, such as near-IR spectroscopy, which, in combination with chemometric processing of the
{"title":"Modern Methods of determining the adulteration of milk","authors":"V. Ischenko, N. Kvitkovska, E. Kostenko, O. Kochubei-Lytvynenko, N. Ischenko","doi":"10.24263/2225-2916-2022-31-32-6","DOIUrl":"https://doi.org/10.24263/2225-2916-2022-31-32-6","url":null,"abstract":"Milk is valuable for its special properties of protein, fat, vitamins, trace elements and should be included in the daily diet of a certain group of consumers. At the same time, products with a high nutritional value are the most vulnerable to falsification. The article analyzes the problem of falsification of food products and, in particular, milk. An overview of the main types of milk falsification and the reasons that lead to it was carried out. Most often, milk adulteration is carried out by adding presserva-tives, diluting milk with water followed by adding substances with a high nitrogen content to compensate for the level of protein content, replacing milk fat with fat of vegetable origin, adding natural or dry whey to some dairy products, replacing one type of milk with another, in particular, reconstituted natural milk. The article notes that the issue of detecting adulteration of milk is extremely difficult, since the composition of milk is influenced by many factors: area and breed of livestock, climate and seasons, individual differences between animals, stages of lactation, technological processes, etc. National food safety standards were reviewed and modern physico-chemical methods for detecting milk adulteration were analyzed, in particular, targeted ones, such as high-performance liquid chromatography and gas chromatography, isotope ratio mass spectrometry, enzyme immunoassay, nuclear magnetic resonance, and the polymerase chain reaction method. Characterized non-targeted screening methods for detecting milk adulteration: methods of molecular absorption and emission spectroscopy, such as near-IR spectroscopy, which, in combination with chemometric processing of the","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91130175","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 : 2022-12-01DOI: 10.24263/2225-2916-2022-31-32-5
О. Davydovych
{"title":"Use of the antioxidant potential of the flowers of the blue corn for food products","authors":"О. Davydovych","doi":"10.24263/2225-2916-2022-31-32-5","DOIUrl":"https://doi.org/10.24263/2225-2916-2022-31-32-5","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78313578","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 : 2022-12-01DOI: 10.24263/2225-2916-2022-31-32-3
О. Vasheka, O. Petrusha, L. Arsenieva
{"title":"Identificati on of vegetable fats in butter using the methods of computer colorometry and differential scanning calorimetry","authors":"О. Vasheka, O. Petrusha, L. Arsenieva","doi":"10.24263/2225-2916-2022-31-32-3","DOIUrl":"https://doi.org/10.24263/2225-2916-2022-31-32-3","url":null,"abstract":"","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81666494","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 : 2022-09-22DOI: 10.29141/2500-1922-2022-7-3-3
V. Bakharev, M. Voronina, A. Gulyaeva, O. Nafikova
Beetroot is a good source of minerals, fiber and biologically active components. The researchers carried on the investigation to study the quantitative changes in dietary fibers and sugars during the drying of red table beet with forced ventilation and subsequent extrusion. They run the comparative analysis of the physico-chemical parameters of beet processing products. To analyze the content of dietary fibers and sugars, a man took beet bagasse: fresh, dried in a drying cabinet with forced ventilation, dried and passed through an extruder. The authors examined drying method effect on the physico-chemical parameters and organoleptic characteristics of beets. The physico-chemical and organoleptic indicators analysis results showed that the extrusion technology use when drying beet bagasse increased the extractive substances yield, as well as the shelf life of dried samples. When drying with forced ventilation, the dietary fiber amount increased by 20 times; and when processing dried beet by extrusion – by 5%. The obtained results provide an understanding of the extrusion technology impact on the physico-chemical, organoleptic qualities of a dry semi-finished product that can be utilized as a natural ingredient in the production technology of functional food products.
{"title":"Dehydration of Beet Bagasse with Subsequent Extrusion and Their Physico-Chemical Parameters Comparison","authors":"V. Bakharev, M. Voronina, A. Gulyaeva, O. Nafikova","doi":"10.29141/2500-1922-2022-7-3-3","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-3-3","url":null,"abstract":"Beetroot is a good source of minerals, fiber and biologically active components. The researchers carried on the investigation to study the quantitative changes in dietary fibers and sugars during the drying of red table beet with forced ventilation and subsequent extrusion. They run the comparative analysis of the physico-chemical parameters of beet processing products. To analyze the content of dietary fibers and sugars, a man took beet bagasse: fresh, dried in a drying cabinet with forced ventilation, dried and passed through an extruder. The authors examined drying method effect on the physico-chemical parameters and organoleptic characteristics of beets. The physico-chemical and organoleptic indicators analysis results showed that the extrusion technology use when drying beet bagasse increased the extractive substances yield, as well as the shelf life of dried samples. When drying with forced ventilation, the dietary fiber amount increased by 20 times; and when processing dried beet by extrusion – by 5%. The obtained results provide an understanding of the extrusion technology impact on the physico-chemical, organoleptic qualities of a dry semi-finished product that can be utilized as a natural ingredient in the production technology of functional food products.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81210960","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 : 2022-09-22DOI: 10.29141/2500-1922-2022-7-3-5
N. Zavorokhina, Denis Mysakov, A. Bochkova
The extreme living conditions of the Far North inhabitants contribute to the specific metabolism formation: the sugar content in the blood decreases by 40–45 %; proteins and fats supply with the energy, as in regions with a warmer climate, compared to the regions with a warmer climate where carbohydrates provide it. The research aims at developing adaptogenic drinks for the Far North residents, considering their metabolism peculiarities and extreme living conditions. The researchers analyzed the main factors shaping the metabolism specifics of the indigenous population of Russia, including the lack of agriculture, extreme climatic conditions, vitamin D deficiency due to the sunlight deficiency, vitamin C due to the plant food shortage, polar stress syndrome and piblocto. A man revealed that the Northerners faced the deficiency of selenium – up to 80 %, vitamin C – up to 69.4 %, zinc – up to 37.5 %, magnesium – up to 27.6 %, phospholipids – 35.8 %. The authors developed the “Vatutel” and “Vatu–tsai” drinks formulations based on Arctic vegetable raw materials with cryoprotective properties traditional for the indigenous population diet – cowberries, cranberries, rosehip fruits, narrow-leaved cypress, calendula officinalis, as well as vitamin premix, flaxseed flour containing water-soluble pentosans that form the drink consistency. They also formulated the technology and recipe of frozen semi-finished product for the drink “Vatu–tsai” with and without capsaicin have been developed. A portion of the drink “Vatu–tsai” contains (from the daily intake rate): 3.59 % vitamin D3, 5.38 % vitamin C, 4.31 % vitamin E, 4.32 % beta-carotene, 5.33 % zinc, 1.44 % selenium. The developed drinks are made from ingredients available to the Far North population growing in places of residence; have a simple manufacturing and storage technology; increase the body adaptation to extreme conditions due to vitamins E, D3, C; consumed hot (75 °C) they reduce cold stress, including due to capsaicin in the composition; and consider metabolism and traditions peculiarities of the population.
{"title":"Development of Adaptogenic Beverages from Arctic Raw Materials for the Far North Residents","authors":"N. Zavorokhina, Denis Mysakov, A. Bochkova","doi":"10.29141/2500-1922-2022-7-3-5","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-3-5","url":null,"abstract":"The extreme living conditions of the Far North inhabitants contribute to the specific metabolism formation: the sugar content in the blood decreases by 40–45 %; proteins and fats supply with the energy, as in regions with a warmer climate, compared to the regions with a warmer climate where carbohydrates provide it. The research aims at developing adaptogenic drinks for the Far North residents, considering their metabolism peculiarities and extreme living conditions. The researchers analyzed the main factors shaping the metabolism specifics of the indigenous population of Russia, including the lack of agriculture, extreme climatic conditions, vitamin D deficiency due to the sunlight deficiency, vitamin C due to the plant food shortage, polar stress syndrome and piblocto. A man revealed that the Northerners faced the deficiency of selenium – up to 80 %, vitamin C – up to 69.4 %, zinc – up to 37.5 %, magnesium – up to 27.6 %, phospholipids – 35.8 %. The authors developed the “Vatutel” and “Vatu–tsai” drinks formulations based on Arctic vegetable raw materials with cryoprotective properties traditional for the indigenous population diet – cowberries, cranberries, rosehip fruits, narrow-leaved cypress, calendula officinalis, as well as vitamin premix, flaxseed flour containing water-soluble pentosans that form the drink consistency. They also formulated the technology and recipe of frozen semi-finished product for the drink “Vatu–tsai” with and without capsaicin have been developed. A portion of the drink “Vatu–tsai” contains (from the daily intake rate): 3.59 % vitamin D3, 5.38 % vitamin C, 4.31 % vitamin E, 4.32 % beta-carotene, 5.33 % zinc, 1.44 % selenium. The developed drinks are made from ingredients available to the Far North population growing in places of residence; have a simple manufacturing and storage technology; increase the body adaptation to extreme conditions due to vitamins E, D3, C; consumed hot (75 °C) they reduce cold stress, including due to capsaicin in the composition; and consider metabolism and traditions peculiarities of the population.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86057934","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 : 2022-09-22DOI: 10.29141/2500-1922-2022-7-3-9
O. Chugunova, A. Arisov, V. Tiunov, A. Vyatkin
The article analyzes the global wines production and consumption in the period from 2000 to 2020. The authors studied the total antioxidant activity of 19 samples of red wine from the Old and New World. They found that in the studied red wine samples, the total antioxidant activity value was in the range from 8,408 to 19,249 mmol-eq/dm3 . In red Old-World wines samples, the total antioxidant activity values were in the range from 10.056 to 19.249 mmol-eq/dm3 , while the highest were in red wines produced in Italy from the grape varieties Nero di Troia, Corvina and Rondinella, as well as in French wines from the varieties Merlot and Cabernet Franc; the smallest antioxidant activity values were in Italian wines produced from varieties Cabernet Sauvignon and Spanish wines from the varieties Tinta Roriz, Turiga Nacional, Turiga Franca. In the studied samples of red New-World wines, the total antioxidant activity values accounted for the range from 8.408 to 16.456 mmol-eq/dm3 , while the highest values were for Australian wines produced from the Shiraz grape variety and American wines from the Merlot variety; the lowest indexes were for American wine produced from the grape variety Pinot Noir. In the red Russian wines samples, the total antioxidant activity values were in the range from 5.903 to 15.566 mmol-eq/dm3 , while the highest indicators were in the wine from the varieties Merlot and Cabernet Sauvignon produced by the manufacturer “Usadba Divnomorskoe”; the lowest figures were for the wine produced from the “Pinot Noir” variety of the same producer. The antioxidant activity of wines varied from 26.3 to 60.1 % of the recommended daily intake in terms of ascorbic acid (ascorbic acid AOA – (32.024 ± 0.350) mmol-eq/dm3 ). The researchers revealed that the antioxidant activity as an identification marker for French wines must be at least (15.0 ± 0.5) mg-eq/dm3 , for Italian wines – at least 16.5 mg-eq/dm3 , for wines from Cabernet Sauvignon grapes, possible deviation was 5 mg-eq/dm3 . For New-World wines and Russian wines, the antioxidant activity must be at least (10.0 ± 0.5) mg-eq/dm3 , for wines from Pinot Noir grapes, possible deviation was 2 mg-eq/dm3 .
{"title":"Terroir Influence on the Antioxidant Activity of Grape Wines","authors":"O. Chugunova, A. Arisov, V. Tiunov, A. Vyatkin","doi":"10.29141/2500-1922-2022-7-3-9","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-3-9","url":null,"abstract":"The article analyzes the global wines production and consumption in the period from 2000 to 2020. The authors studied the total antioxidant activity of 19 samples of red wine from the Old and New World. They found that in the studied red wine samples, the total antioxidant activity value was in the range from 8,408 to 19,249 mmol-eq/dm3 . In red Old-World wines samples, the total antioxidant activity values were in the range from 10.056 to 19.249 mmol-eq/dm3 , while the highest were in red wines produced in Italy from the grape varieties Nero di Troia, Corvina and Rondinella, as well as in French wines from the varieties Merlot and Cabernet Franc; the smallest antioxidant activity values were in Italian wines produced from varieties Cabernet Sauvignon and Spanish wines from the varieties Tinta Roriz, Turiga Nacional, Turiga Franca. In the studied samples of red New-World wines, the total antioxidant activity values accounted for the range from 8.408 to 16.456 mmol-eq/dm3 , while the highest values were for Australian wines produced from the Shiraz grape variety and American wines from the Merlot variety; the lowest indexes were for American wine produced from the grape variety Pinot Noir. In the red Russian wines samples, the total antioxidant activity values were in the range from 5.903 to 15.566 mmol-eq/dm3 , while the highest indicators were in the wine from the varieties Merlot and Cabernet Sauvignon produced by the manufacturer “Usadba Divnomorskoe”; the lowest figures were for the wine produced from the “Pinot Noir” variety of the same producer. The antioxidant activity of wines varied from 26.3 to 60.1 % of the recommended daily intake in terms of ascorbic acid (ascorbic acid AOA – (32.024 ± 0.350) mmol-eq/dm3 ). The researchers revealed that the antioxidant activity as an identification marker for French wines must be at least (15.0 ± 0.5) mg-eq/dm3 , for Italian wines – at least 16.5 mg-eq/dm3 , for wines from Cabernet Sauvignon grapes, possible deviation was 5 mg-eq/dm3 . For New-World wines and Russian wines, the antioxidant activity must be at least (10.0 ± 0.5) mg-eq/dm3 , for wines from Pinot Noir grapes, possible deviation was 2 mg-eq/dm3 .","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87021977","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 : 2022-09-22DOI: 10.29141/2500-1922-2022-7-3-7
S. Kovalenko, A. Fayziev, M. Sysoeva
The article presents the developed formulation of a new variety of light beer with the dry extract of the Empetrum nigrum added. For this purpose, the authors obtained Empetrum nigrum dry extract, which contains 3.40% phenolic substances, including 0.56 % simple phenols; 1.16 % flavonoids, represented by coumarins, chalcones and aurones; and 79.8 % carbohydrates. A man added dry extract Empetrum nigrum to the hopped wort before fermentation in an amount of 0.5 g/l. At this concentration of the added extract, there is an alcoholic fermentation activation, which is evident as an increase in acidity, color and the number of yeast cells in the wort during fermentation to 7.725·107 CFU/ml. The researchers revealed that the beer, obtained according to the developed recipe, had improved organoleptic properties; the taste and aroma of a drink are notable for the pleasant sweetness and herbaceous shade.
{"title":"Practical Application of Empetrum Nigrum Extract in Brewing","authors":"S. Kovalenko, A. Fayziev, M. Sysoeva","doi":"10.29141/2500-1922-2022-7-3-7","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-3-7","url":null,"abstract":"The article presents the developed formulation of a new variety of light beer with the dry extract of the Empetrum nigrum added. For this purpose, the authors obtained Empetrum nigrum dry extract, which contains 3.40% phenolic substances, including 0.56 % simple phenols; 1.16 % flavonoids, represented by coumarins, chalcones and aurones; and 79.8 % carbohydrates. A man added dry extract Empetrum nigrum to the hopped wort before fermentation in an amount of 0.5 g/l. At this concentration of the added extract, there is an alcoholic fermentation activation, which is evident as an increase in acidity, color and the number of yeast cells in the wort during fermentation to 7.725·107 CFU/ml. The researchers revealed that the beer, obtained according to the developed recipe, had improved organoleptic properties; the taste and aroma of a drink are notable for the pleasant sweetness and herbaceous shade.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83686882","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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