Pub Date : 2021-01-01DOI: 10.35248/2157-7110.21.12.862
M. Lata, Ripusudan Kumar, B. Mondal
Milk is an integral part of human and animal newborn nutrition and has drawn the attention of food technologists, physicians, and biochemists. Milk is regarded as a wholesome food and food filled with different beneficial nutrients. Via dietary alterations of milch animals, the milk composition can be changed in order to enhance human wellbeing. Milk with changed constituents has many human health applications.
{"title":"Designer Milk - Milk for Human Health Benefit","authors":"M. Lata, Ripusudan Kumar, B. Mondal","doi":"10.35248/2157-7110.21.12.862","DOIUrl":"https://doi.org/10.35248/2157-7110.21.12.862","url":null,"abstract":"Milk is an integral part of human and animal newborn nutrition and has drawn the attention of food technologists, physicians, and biochemists. Milk is regarded as a wholesome food and food filled with different beneficial nutrients. Via dietary alterations of milch animals, the milk composition can be changed in order to enhance human wellbeing. Milk with changed constituents has many human health applications.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"41 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88223286","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 : 2021-01-01DOI: 10.35248/2157-7110.21.12.858
S. Baloch, Yaojun Yang
High-Performance Liquid Chromatography is a technique used to separate components from the mixture. The technology consists of two phases, the stationary phase and the mobile phase. Component separation is based on differences in partition coefficients in two phases. HPLC is a form of liquid chromatography used to separate compounds dissolved in solution and qualitative and quantitative techniques used to evaluate pharmaceutical and biological samples. HPLC is the most widely used analytical separation technique for at quality control of pharmaceuticals. This mini-reviews include many aspects of HPLC, including type, instruments, and applications.
{"title":"Review on Methods and Applications of High-Performance Liquid Chromatography","authors":"S. Baloch, Yaojun Yang","doi":"10.35248/2157-7110.21.12.858","DOIUrl":"https://doi.org/10.35248/2157-7110.21.12.858","url":null,"abstract":"High-Performance Liquid Chromatography is a technique used to separate components from the mixture. The technology consists of two phases, the stationary phase and the mobile phase. Component separation is based on differences in partition coefficients in two phases. HPLC is a form of liquid chromatography used to separate compounds dissolved in solution and qualitative and quantitative techniques used to evaluate pharmaceutical and biological samples. HPLC is the most widely used analytical separation technique for at quality control of pharmaceuticals. This mini-reviews include many aspects of HPLC, including type, instruments, and applications.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"4 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74829156","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 : 2021-01-01DOI: 10.35248/2157-7110.21.12.859
L. Labban, Louay Laban
Tahini is an oily paste made from mechanically hulled and ground sesame seeds. Tahini is considered a condiment in many regions of the world primarily in the Middle Eastern countries from the Levant region including Syria, Lebanon, Palestine, and Jordan. Sesame seeds contain about 25%-35% of protein as well as at least 55% of oil predominantly unsaturated fat from Oleic acid (35.9%-47%), Linoleic acid (35.6%-47.6%), Palmitic acid (8.7%-13.8%), Stearic acid (2.1%-6.4%), as well as Arachidic acid (0.1%-0.7%). Tahini is widely known as one of the natural health promoting foods that has the potential to prevent various health problems such as hypertension, hypercholesterolemia, cancer and aging. Additionally, it may be useful in managing oxidative stress-associated diseases such as atherosclerosis, diabetes mellitus, obesity, chronic renal failure, rheumatoid arthritis, and neurodegenerative diseases including Alzheimer's disease. Moreover, sesame oil has multiple physiological functions such as decreasing blood lipids, increasing antioxidative ability and γ-tocopherol bioavailability, and providing anti-inflammatory function and potential estrogenic activity. Many health promoting effects are attributed to its lignans. Lignans consists of sesamin and sesamolin. In sesame oils, the ranges of sesamin and sesamolin were 0.93 mg/g- 2.89 mg/g oil and 0.30 mg/g-0.74 mg/g oil, respectively, and tocopherol contents were 304 μg/g-647 μg/g oil. Lignans may increase antioxidant potential of diets and it is providing stability. Hence, this article will highlight and discusses the potential nutritional and health promoting effects of Tahini.
{"title":"Tahini : the magical condiment. An in-depth look at its nutritional and health benefits","authors":"L. Labban, Louay Laban","doi":"10.35248/2157-7110.21.12.859","DOIUrl":"https://doi.org/10.35248/2157-7110.21.12.859","url":null,"abstract":"Tahini is an oily paste made from mechanically hulled and ground sesame seeds. Tahini is considered a condiment in many regions of the world primarily in the Middle Eastern countries from the Levant region including Syria, Lebanon, Palestine, and Jordan. Sesame seeds contain about 25%-35% of protein as well as at least 55% of oil predominantly unsaturated fat from Oleic acid (35.9%-47%), Linoleic acid (35.6%-47.6%), Palmitic acid (8.7%-13.8%), Stearic acid (2.1%-6.4%), as well as Arachidic acid (0.1%-0.7%). Tahini is widely known as one of the natural health promoting foods that has the potential to prevent various health problems such as hypertension, hypercholesterolemia, cancer and aging. Additionally, it may be useful in managing oxidative stress-associated diseases such as atherosclerosis, diabetes mellitus, obesity, chronic renal failure, rheumatoid arthritis, and neurodegenerative diseases including Alzheimer's disease. Moreover, sesame oil has multiple physiological functions such as decreasing blood lipids, increasing antioxidative ability and γ-tocopherol bioavailability, and providing anti-inflammatory function and potential estrogenic activity. Many health promoting effects are attributed to its lignans. Lignans consists of sesamin and sesamolin. In sesame oils, the ranges of sesamin and sesamolin were 0.93 mg/g- 2.89 mg/g oil and 0.30 mg/g-0.74 mg/g oil, respectively, and tocopherol contents were 304 μg/g-647 μg/g oil. Lignans may increase antioxidant potential of diets and it is providing stability. Hence, this article will highlight and discusses the potential nutritional and health promoting effects of Tahini.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"11 1","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86008968","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 : 2021-01-01DOI: 10.35248/2157-7110.21.12.866
C. Gayathri
In recent years, food packaging continues to grow along with the modern technology. Modern lifestyle led people too busy to cook a proper meal at home. Due to time constraint and hectic schedules people prefer readymade foods and packed ingredients to consume. This creates increased demand on innovations in food packaging. Introduction of nanotechnology has brought new techniques and methodologies in packaging. Food packaging with nano materials acts as a barrier to microorganisms and ensures quality and safety. This paper explains the impact of nanotechnology and role of nano materials in food packaging.
{"title":"Nanotechnology in Food Packaging","authors":"C. Gayathri","doi":"10.35248/2157-7110.21.12.866","DOIUrl":"https://doi.org/10.35248/2157-7110.21.12.866","url":null,"abstract":"In recent years, food packaging continues to grow along with the modern technology. Modern lifestyle led people too busy to cook a proper meal at home. Due to time constraint and hectic schedules people prefer readymade foods and packed ingredients to consume. This creates increased demand on innovations in food packaging. Introduction of nanotechnology has brought new techniques and methodologies in packaging. Food packaging with nano materials acts as a barrier to microorganisms and ensures quality and safety. This paper explains the impact of nanotechnology and role of nano materials in food packaging.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"14 1","pages":"27-32"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74925536","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 : 2021-01-01DOI: 10.35248/2157-7110.21.12.865
A. OgunjirinO., Oladipo N.O, Abiodun L.O, Olaifa O.A
Beans are from the families of legumes which are rich in protein. It has possibility of alleviating poverty and undernutrition amongst the lower-class families, because every part of cowpea is useful. The traditional method of dehulling beans (soaking in water to ease hull removal) are time consuming, hazardous and associated with lots of drudgery. This report presents the performance evaluation of NCAM developed dried beans dehulling machine. Thirty-six (36) kilogram of beans with 9.2% moisture content was used for the evaluation in which the feed regulator opening was varied. From the result obtained, it showed that the wider the feed opening, the higher the dehulling rate and the dehulling efficiency. The average capacity of the machine is 771 kg/hr.
{"title":"Performance Evaluation Of Ncam Dry Beans Dehulling Machine","authors":"A. OgunjirinO., Oladipo N.O, Abiodun L.O, Olaifa O.A","doi":"10.35248/2157-7110.21.12.865","DOIUrl":"https://doi.org/10.35248/2157-7110.21.12.865","url":null,"abstract":"Beans are from the families of legumes which are rich in protein. It has possibility of alleviating poverty and undernutrition amongst the lower-class families, because every part of cowpea is useful. The traditional method of dehulling beans (soaking in water to ease hull removal) are time consuming, hazardous and associated with lots of drudgery. This report presents the performance evaluation of NCAM developed dried beans dehulling machine. Thirty-six (36) kilogram of beans with 9.2% moisture content was used for the evaluation in which the feed regulator opening was varied. From the result obtained, it showed that the wider the feed opening, the higher the dehulling rate and the dehulling efficiency. The average capacity of the machine is 771 kg/hr.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"1 1","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77632525","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 : 2020-06-22DOI: 10.15379/2408-9826.2020.06.01.01
Avila Eduardo Macias, Díaz Yaneth Aguilar
A methodology based on techniques used in the resolution of inverse heat transfer problems is developed to estimate the internal temperature in food from surface temperature measurements by means of thermography. The technique is based on the adjustment of the parameters involved in the resolution of the heat transfer equation. This adjustment is obtained by minimizing the sum of the squares of the differences between the measured temperatures and the temperatures calculated in the model. Once the heat transfer coefficient parameter is obtained, the methodology to obtain the internal temperature from the cooling curve is developed. In this work foods with cylindrical geometry (chorizo and sausages) are treated. The equations for the type of geometry are raised.
{"title":"Inner Food Temperature Estimation by IHCP Methodology on Surface Temperature Measurements obtained by Thermography","authors":"Avila Eduardo Macias, Díaz Yaneth Aguilar","doi":"10.15379/2408-9826.2020.06.01.01","DOIUrl":"https://doi.org/10.15379/2408-9826.2020.06.01.01","url":null,"abstract":"A methodology based on techniques used in the resolution of inverse heat transfer problems is developed to estimate the internal temperature in food from surface temperature measurements by means of thermography. The technique is based on the adjustment of the parameters involved in the resolution of the heat transfer equation. This adjustment is obtained by minimizing the sum of the squares of the differences between the measured temperatures and the temperatures calculated in the model. Once the heat transfer coefficient parameter is obtained, the methodology to obtain the internal temperature from the cooling curve is developed. In this work foods with cylindrical geometry (chorizo and sausages) are treated. The equations for the type of geometry are raised.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"68 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2020-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80270885","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 : 2020-01-01DOI: 10.35248/2157-7110.20.11.824
Pallavi Rachappa, Devaki Ch, rashekar Sudharma, O. P. Chauhan, P. E. Patki, R. Nagaraj, S. Naik
Snacks are different from meals in terms of size, nutritional content, hunger, and thirst sensation before and after the event. Considering the nutritive value, available snacks in the market are rich in carbohydrates and fats; being less in dietary fibre and functional components such as antioxidants, polyphenolic components which leads to extreme health risks in children and adolescents. Protein, one of the important components required during the growing years is lacking in snack foods, therefore in the present study an attempt was made to develop protein and fibre rich snacks using mushroom as the major component. Two mushroom snack products such as mushroom tikki and stuffed mushroom were developed using white button mushroom (Agaricus bisporus), spice mixture, and other ingredients. For the processing of the snack products, technologies such as blanching and in-pack pasteurization were used. The developed products were subjected to proximate analysis; mineral and vitamin profile; functional components; chemical components; organoleptic evaluation and microbial analysis for safety. Mushroom tikki had moisture 40.24%, carbohydrate 17.5%, protein 10.7%, fat 20.12%, fibre 7.91% and ash 3.54%. Stuffed mushroom had moisture 66.11%, carbohydrate 14.5%, protein 4.05%, fat 6.82%, fibre 6.65%, and ash 1.87%. Both the products were good in all the sensory properties and were found microbially safe. The developed snack products, as were rich in protein, dietary fibre, antioxidants and phenolic components helps in the consumption of balanced nutrients in children and adolescents.
{"title":"Development and Evaluation of White Button Mushroom Based Snacks","authors":"Pallavi Rachappa, Devaki Ch, rashekar Sudharma, O. P. Chauhan, P. E. Patki, R. Nagaraj, S. Naik","doi":"10.35248/2157-7110.20.11.824","DOIUrl":"https://doi.org/10.35248/2157-7110.20.11.824","url":null,"abstract":"Snacks are different from meals in terms of size, nutritional content, hunger, and thirst sensation before and after the event. Considering the nutritive value, available snacks in the market are rich in carbohydrates and fats; being less in dietary fibre and functional components such as antioxidants, polyphenolic components which leads to extreme health risks in children and adolescents. Protein, one of the important components required during the growing years is lacking in snack foods, therefore in the present study an attempt was made to develop protein and fibre rich snacks using mushroom as the major component. Two mushroom snack products such as mushroom tikki and stuffed mushroom were developed using white button mushroom (Agaricus bisporus), spice mixture, and other ingredients. For the processing of the snack products, technologies such as blanching and in-pack pasteurization were used. The developed products were subjected to proximate analysis; mineral and vitamin profile; functional components; chemical components; organoleptic evaluation and microbial analysis for safety. Mushroom tikki had moisture 40.24%, carbohydrate 17.5%, protein 10.7%, fat 20.12%, fibre 7.91% and ash 3.54%. Stuffed mushroom had moisture 66.11%, carbohydrate 14.5%, protein 4.05%, fat 6.82%, fibre 6.65%, and ash 1.87%. Both the products were good in all the sensory properties and were found microbially safe. The developed snack products, as were rich in protein, dietary fibre, antioxidants and phenolic components helps in the consumption of balanced nutrients in children and adolescents.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"150 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78134421","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 : 2020-01-01DOI: 10.35248/2157-7110.20.11.832
Caline Harb, E. Mouannes, M. B. Zeidan, A. A. Nour, L. Hanna‐Wakim
Mediterranean food has been known for its positive health impact however, a huge concern regarding its safety still remains. We reviewed the literature on food safety and foodborne illnesses particularly those caused by bacteria over the past 20 years in Lebanon. Food safety practice has major gaps in Lebanon where several food types of dairy products, meat, poultry, vegetables, and water have been reported to be contaminated by Brucella species, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Salmonella species, Staphylococcus aureus, and Yersinia species. Furthermore, the majority of these reported bacterial foodborne infections have shown resistance to several antibiotics. Food safety practice needs substantial efforts from public and private sector to protect consumers and help maintain a decent socio-economic status. This can only be implemented by new laws regulating the food chain, from farm to fork. Consumers as well need to become more aware about good food hygiene practices.
{"title":"Foodborne Pathogens Dilemma in the Mediterranean Diet: Case of Lebanon","authors":"Caline Harb, E. Mouannes, M. B. Zeidan, A. A. Nour, L. Hanna‐Wakim","doi":"10.35248/2157-7110.20.11.832","DOIUrl":"https://doi.org/10.35248/2157-7110.20.11.832","url":null,"abstract":"Mediterranean food has been known for its positive health impact however, a huge concern regarding its safety still remains. We reviewed the literature on food safety and foodborne illnesses particularly those caused by bacteria over the past 20 years in Lebanon. Food safety practice has major gaps in Lebanon where several food types of dairy products, meat, poultry, vegetables, and water have been reported to be contaminated by Brucella species, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Salmonella species, Staphylococcus aureus, and Yersinia species. Furthermore, the majority of these reported bacterial foodborne infections have shown resistance to several antibiotics. Food safety practice needs substantial efforts from public and private sector to protect consumers and help maintain a decent socio-economic status. This can only be implemented by new laws regulating the food chain, from farm to fork. Consumers as well need to become more aware about good food hygiene practices.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"25 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85714498","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 : 2020-01-01DOI: 10.35248/2157-7110.20.11.822
E. Awad, D. Mnayer, Karine Joubrane
Meat can undergo many changes and harbor a large number of pathogenic and spoilage microorganisms during primary and further processing. The objective of this research was to study the effect of citric acid on the physicochemical and microbiological parameters of burger meat. This study was conducted in ten different processed meat factories in Lebanon during August 2018. The different samples of meat were marinated using Citric Acid (CA), with two concentrations of 1.5% (CA1.5) and 3% (CA3), untreated meat is used as a control (CA0). The burger minced meat samples were collected at four specific processing stages: grinding, spice addition, fine grinding, and molding, and then spray washed separately with citric acid. The samples were analyzed for their physicochemical properties such as pH, humidity, weight loss, meat protein. Microbiological analysis was also conducted on the meat samples (Total viable count, Escherichia coli, Staphylococcus aureus, Sulfite Reducing bacteria and Salmonella). Results showed that 3% of citric acid concentration resulted in the greatest reduction in cooking loss and pH, with a greater increase in the moisture content of the burger meat and had no effect on the meat protein content. Moreover, the citric acid concentration at 3% resulted in the highest reduction of bacteria population on meat burgers. It was concluded that citric acid is highly effective in decontaminating meat burgers and in preserving its physicochemical properties and can be useful during the stages of processing especially at the spice addition stage.
{"title":"The effect of citric acid on the physicochemical and microbiological parameters of processed burger meat","authors":"E. Awad, D. Mnayer, Karine Joubrane","doi":"10.35248/2157-7110.20.11.822","DOIUrl":"https://doi.org/10.35248/2157-7110.20.11.822","url":null,"abstract":"Meat can undergo many changes and harbor a large number of pathogenic and spoilage microorganisms during primary and further processing. The objective of this research was to study the effect of citric acid on the physicochemical and microbiological parameters of burger meat. This study was conducted in ten different processed meat factories in Lebanon during August 2018. The different samples of meat were marinated using Citric Acid (CA), with two concentrations of 1.5% (CA1.5) and 3% (CA3), untreated meat is used as a control (CA0). The burger minced meat samples were collected at four specific processing stages: grinding, spice addition, fine grinding, and molding, and then spray washed separately with citric acid. The samples were analyzed for their physicochemical properties such as pH, humidity, weight loss, meat protein. Microbiological analysis was also conducted on the meat samples (Total viable count, Escherichia coli, Staphylococcus aureus, Sulfite Reducing bacteria and Salmonella). Results showed that 3% of citric acid concentration resulted in the greatest reduction in cooking loss and pH, with a greater increase in the moisture content of the burger meat and had no effect on the meat protein content. Moreover, the citric acid concentration at 3% resulted in the highest reduction of bacteria population on meat burgers. It was concluded that citric acid is highly effective in decontaminating meat burgers and in preserving its physicochemical properties and can be useful during the stages of processing especially at the spice addition stage.","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"84 6 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87665079","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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