Aim: The study analyzed the nutrition and lifestyle of mothers related to air pollution in industrial and non-industrial regions, taking into account the economic situation of households. Methods: The respondents were a deliberate sample of mothers from two regions of the Czech Republic – districts of Ceske Budejovice (CB, N=376) and Karvina (KA, N=449). Selected districts were chosen for their difference in the air pollution, with CB being one of the least polluted and KA one of the most polluted regions/districts in the Czech Republic. Data were collected in maternity hospitals in the years 2019 and 2020. Results: The majority of respondents (98.5%) described their economic situation at least as average. They also consumed daily at least one hot meal. In Karvina mothers more often eat fish, poultry, legumes and also sweet meals and fried food than in Ceske Budejovice, where are more often consumed dairy products. Information about health risk are important for change of their habits. Conclusion: Most mothers in our study subjectively evaluated their economic situation as moderately good in both regions. Better economic situation was correlated with healthy nutrition, including higher consumption of fruits and vegetables, wholegrain bread, beef and fish and lower consumption of sweet drinks and produced meats. Notably the consumption of fruits and vegetables in the industrial region has risen in comparison with previous data, which is an improvement promising a better starting position for the new generation.
{"title":"The nutrition and life-style of mothers from industrial and nonindustrial regions related to their economic situation","authors":"Baloun Ingrid, Dvorackova Olga, Simkova Simona, Sram Radim J","doi":"10.17352/jfsnt.000034","DOIUrl":"https://doi.org/10.17352/jfsnt.000034","url":null,"abstract":"Aim: The study analyzed the nutrition and lifestyle of mothers related to air pollution in industrial and non-industrial regions, taking into account the economic situation of households. Methods: The respondents were a deliberate sample of mothers from two regions of the Czech Republic – districts of Ceske Budejovice (CB, N=376) and Karvina (KA, N=449). Selected districts were chosen for their difference in the air pollution, with CB being one of the least polluted and KA one of the most polluted regions/districts in the Czech Republic. Data were collected in maternity hospitals in the years 2019 and 2020. Results: The majority of respondents (98.5%) described their economic situation at least as average. They also consumed daily at least one hot meal. In Karvina mothers more often eat fish, poultry, legumes and also sweet meals and fried food than in Ceske Budejovice, where are more often consumed dairy products. Information about health risk are important for change of their habits. Conclusion: Most mothers in our study subjectively evaluated their economic situation as moderately good in both regions. Better economic situation was correlated with healthy nutrition, including higher consumption of fruits and vegetables, wholegrain bread, beef and fish and lower consumption of sweet drinks and produced meats. Notably the consumption of fruits and vegetables in the industrial region has risen in comparison with previous data, which is an improvement promising a better starting position for the new generation.","PeriodicalId":188479,"journal":{"name":"Journal of Food Science and Nutrition Therapy","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123270469","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}
We present a hypothesis for low vitamin D as a sign of untimely relocation of the human being during its history. This improper displacement prone our species to infectious and non-infectious diseases during our life journey, low vitamin D is a sign that needs to be addressed as a marker of the unsafe journey in our lifetime not the cause for diseases that are associated with it and replacement of vitamin D is the least that we have done.
{"title":"Vitamin D and safe journey","authors":"Shakiba Shamim, S. Mehrdad","doi":"10.17352/jfsnt.000033","DOIUrl":"https://doi.org/10.17352/jfsnt.000033","url":null,"abstract":"We present a hypothesis for low vitamin D as a sign of untimely relocation of the human being during its history. This improper displacement prone our species to infectious and non-infectious diseases during our life journey, low vitamin D is a sign that needs to be addressed as a marker of the unsafe journey in our lifetime not the cause for diseases that are associated with it and replacement of vitamin D is the least that we have done.","PeriodicalId":188479,"journal":{"name":"Journal of Food Science and Nutrition Therapy","volume":"90 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116049203","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}
Gobena Daniel Alemu, A. Solomon, Shewa Anbesse Girma, Feleke Sisay
Objective: The kernel from Podocarpus falcatus has potential for the production of edible oil. The oil is currently extracted using a traditional inefficient method for the purpose of household consumption. The objective of this study was to investigate the effects of particle size and extraction temperature on the yield and quality of oil extracted from P. Falactus seeds by the aqueous method. The experiment was carried out in a completely randomized design that comprised of three aqueous temperatures (70, 80, and 900C) and three particle sizes (0.25, 0.50, and 0.75mm). Results: The maximum oil yield in this study was obtained at 22.29 and 22.38±2.10% at an extraction temperature of 70°C and the particle size of 0.5mm respectively. Particle size and oil yield have a correlation in that higher extraction were obtained (25%) as the particle size decreased. The particle size and temperature interaction had a positive effect on yield and maximum oil yield (25.25%) was obtained by the combination of 0.25mm particle size and 70°C. The peroxide, iodine, and saponification values were obtained with an acceptable range by the combination of 0.25mm and within the acceptable limit of edible oil 70°C. Yield and oil quality were influenced by extraction particle size and temperature.
{"title":"Effects of Extraction Temperature and Particle Size on Quality of Edible Oil from Podocarpus Falcatus Seed by Aqueous Method, Ethiopia","authors":"Gobena Daniel Alemu, A. Solomon, Shewa Anbesse Girma, Feleke Sisay","doi":"10.17352/jfsnt.000032","DOIUrl":"https://doi.org/10.17352/jfsnt.000032","url":null,"abstract":"Objective: The kernel from Podocarpus falcatus has potential for the production of edible oil. The oil is currently extracted using a traditional inefficient method for the purpose of household consumption. The objective of this study was to investigate the effects of particle size and extraction temperature on the yield and quality of oil extracted from P. Falactus seeds by the aqueous method. The experiment was carried out in a completely randomized design that comprised of three aqueous temperatures (70, 80, and 900C) and three particle sizes (0.25, 0.50, and 0.75mm). Results: The maximum oil yield in this study was obtained at 22.29 and 22.38±2.10% at an extraction temperature of 70°C and the particle size of 0.5mm respectively. Particle size and oil yield have a correlation in that higher extraction were obtained (25%) as the particle size decreased. The particle size and temperature interaction had a positive effect on yield and maximum oil yield (25.25%) was obtained by the combination of 0.25mm particle size and 70°C. The peroxide, iodine, and saponification values were obtained with an acceptable range by the combination of 0.25mm and within the acceptable limit of edible oil 70°C. Yield and oil quality were influenced by extraction particle size and temperature.","PeriodicalId":188479,"journal":{"name":"Journal of Food Science and Nutrition Therapy","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130170573","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}
G. Demchenko, E. Makashev, ShK Bachtiyarova, SN Abdreshov, L. Koibasova
The aim of the study was to assess the physiological and biochemical action the new feed additive. The studies were carried out on white laboratory rats of the Spraque Dawley line. The additive consisted of four ingredients - bentonite, barley, wheat, calcium phosphate, in the ratio (2: 8: 8: 2). The use of fortified, enriched with vegetable fat-protein components, feed additive with natural montmorillonite (bentonite) affects the protein, carbohydrate and fat metabolism in the body, contributes to an increase in the weight of the animal. After prolonged intake of the feed additive, enzymatic activity and an increase in the content of protein, glucose, and lipids in the blood were observed. The feed additive has a good adsorptive and antioxidant effect, reducing toxic products, participating in the inactivation of free radicals, and exerting a protective effect on cell membranes. When feeding with a fodder additive, the protein content in the diet increased, as compared with the control, it should be noted that the phosphorus content in the blood and lymph increased, the increase in energy costs increased with an increase in muscle mass. The supplement is high in calories, has an antioxidant and adaptogenic effect, maintains a balance of biochemical and oxidative processes and can be recommended as a safe and effective supplement to the daily diet of farm animals.
{"title":"Biochemical applications and application of indicators in blood and lymph after a new feed additive based on bentonite","authors":"G. Demchenko, E. Makashev, ShK Bachtiyarova, SN Abdreshov, L. Koibasova","doi":"10.17352/jfsnt.000031","DOIUrl":"https://doi.org/10.17352/jfsnt.000031","url":null,"abstract":"The aim of the study was to assess the physiological and biochemical action the new feed additive. The studies were carried out on white laboratory rats of the Spraque Dawley line. The additive consisted of four ingredients - bentonite, barley, wheat, calcium phosphate, in the ratio (2: 8: 8: 2). The use of fortified, enriched with vegetable fat-protein components, feed additive with natural montmorillonite (bentonite) affects the protein, carbohydrate and fat metabolism in the body, contributes to an increase in the weight of the animal. After prolonged intake of the feed additive, enzymatic activity and an increase in the content of protein, glucose, and lipids in the blood were observed. The feed additive has a good adsorptive and antioxidant effect, reducing toxic products, participating in the inactivation of free radicals, and exerting a protective effect on cell membranes. When feeding with a fodder additive, the protein content in the diet increased, as compared with the control, it should be noted that the phosphorus content in the blood and lymph increased, the increase in energy costs increased with an increase in muscle mass. The supplement is high in calories, has an antioxidant and adaptogenic effect, maintains a balance of biochemical and oxidative processes and can be recommended as a safe and effective supplement to the daily diet of farm animals.","PeriodicalId":188479,"journal":{"name":"Journal of Food Science and Nutrition Therapy","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131506802","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}
Food borne infections and disease are a main international health problem with consequent economic loss and deaths. Meat is considered the most vital source of proteins consumed by humans, so far, most perishable. For highly consumable foodstuffs such as fresh red meat, the hazard of food poisoning is mainly high since it contains all the nutrients that support bacterial growth. The objective of the study was evaluated bacteriological meat quality sold in shops of Cheleleka town in west harerge zone, Oromia region, Ethiopia. Samples of kitfo and gored-gored were collected from five different meat shops. The microbial quality of raw meat sold in five most popular meat shops in the of Cheleleka Town was determined to ascertain its safety. The meat samples were taken from Genet, Wondu, Ayichuluhum, Alemayehu, and Kamil shops. A total of 10 raw meat samples were collected in two successive visits. Raw samples from Ayichuluhum had the highest mean total aerobic bacterial count of 3.3 × 106 cfu/g for kitfo and 2.8 x 106 cfu/g for gored-gored. The lowest counts were obtained from Genet (7.8 × 105 cfu/g and 7 x 105 cfu/g) for Kitifo and Gored-gored were recorded respectively. The highest mean fecal counts (2.0 × 106 cfu/g for kitfo and 1.7 × 106 cfu/g for gored-gored) were obtained also from Ayichuluhum shop. From Genet shop was seen the lowest fecal coliform bacterial counts of 4.3 × 105 cfu/g for Kitifo and 4 × 105 cfu/g for gored-gored. Bacterial species isolated from the samples were mostly Gram-positive rods and Gram-positive spherical bacteria in clumps. Some Gram-negative rods were also seen some of which may be fecal coliforms. The high bacteria count and diversity of bacterial isolates from the samples tested is an indication of its low bacteriological quality, and this can make it a potential source of food infection.
{"title":"Microbiological evaluation of meat sold in butcheries shop of Cheleleka town in anchar woreda, West Harerge, Oromia, Ethiopia Western Ethiopia","authors":"Mustefa Wazir Shafi","doi":"10.17352/jfsnt.000030","DOIUrl":"https://doi.org/10.17352/jfsnt.000030","url":null,"abstract":"Food borne infections and disease are a main international health problem with consequent economic loss and deaths. Meat is considered the most vital source of proteins consumed by humans, so far, most perishable. For highly consumable foodstuffs such as fresh red meat, the hazard of food poisoning is mainly high since it contains all the nutrients that support bacterial growth. The objective of the study was evaluated bacteriological meat quality sold in shops of Cheleleka town in west harerge zone, Oromia region, Ethiopia. Samples of kitfo and gored-gored were collected from five different meat shops. The microbial quality of raw meat sold in five most popular meat shops in the of Cheleleka Town was determined to ascertain its safety. The meat samples were taken from Genet, Wondu, Ayichuluhum, Alemayehu, and Kamil shops. A total of 10 raw meat samples were collected in two successive visits. Raw samples from Ayichuluhum had the highest mean total aerobic bacterial count of 3.3 × 106 cfu/g for kitfo and 2.8 x 106 cfu/g for gored-gored. The lowest counts were obtained from Genet (7.8 × 105 cfu/g and 7 x 105 cfu/g) for Kitifo and Gored-gored were recorded respectively. The highest mean fecal counts (2.0 × 106 cfu/g for kitfo and 1.7 × 106 cfu/g for gored-gored) were obtained also from Ayichuluhum shop. From Genet shop was seen the lowest fecal coliform bacterial counts of 4.3 × 105 cfu/g for Kitifo and 4 × 105 cfu/g for gored-gored. Bacterial species isolated from the samples were mostly Gram-positive rods and Gram-positive spherical bacteria in clumps. Some Gram-negative rods were also seen some of which may be fecal coliforms. The high bacteria count and diversity of bacterial isolates from the samples tested is an indication of its low bacteriological quality, and this can make it a potential source of food infection.","PeriodicalId":188479,"journal":{"name":"Journal of Food Science and Nutrition Therapy","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132458888","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}
The study was conducted to assess traditional camel milk and camel milk products handling, preservation and processing, as well as utilization in Borana area. A total of 132 and 24 respondents were selected from milk producers and supplies, respectively through purposive sampling technique and interviewed on various aspects of camel milk and camel milk products using a single-visit multiple-subject diagnostic survey. Survey results revealed that the majority of camel dairying was done by women. Result showed hygienic handling of camel milk and milk products of pastoralists and agro-pastoralists was poor. Respondents reported that they preserved camel milk by washing and smoking milk vessels, keeping milk in a cold place and processing into other milk products. All most all respondents use camel milk mainly in its raw state for home consumption. Most of the respondents in the study area traditionally process camel milk into other camel milk products mainly during surplus milk production. The major product produced by respondents was fermented sour camel milk, locally named chuuchee. According to respondents lack of cooling facilities, improper collection center, lack of milk collection equipment, market milk selling shed, quick spoilage of milk due to the hot environment, seasonality of milk supply and marketing are the main constraints. Establishment of milk collection centers and introduction of small-scale milk processing plants with market linkage might help to solve camel milk hygienic handling and marketing problems in the study area.
{"title":"Indigenous knowledge on camel milk and camel milk products hygienic handling, processing and utilization in Borana Area, Southern Ethiopia","authors":"Bekele Birhanu, Oneta Anaf, Kumbe Adem, Husein Beshir","doi":"10.17352/jfsnt.000029","DOIUrl":"https://doi.org/10.17352/jfsnt.000029","url":null,"abstract":"The study was conducted to assess traditional camel milk and camel milk products handling, preservation and processing, as well as utilization in Borana area. A total of 132 and 24 respondents were selected from milk producers and supplies, respectively through purposive sampling technique and interviewed on various aspects of camel milk and camel milk products using a single-visit multiple-subject diagnostic survey. Survey results revealed that the majority of camel dairying was done by women. Result showed hygienic handling of camel milk and milk products of pastoralists and agro-pastoralists was poor. Respondents reported that they preserved camel milk by washing and smoking milk vessels, keeping milk in a cold place and processing into other milk products. All most all respondents use camel milk mainly in its raw state for home consumption. Most of the respondents in the study area traditionally process camel milk into other camel milk products mainly during surplus milk production. The major product produced by respondents was fermented sour camel milk, locally named chuuchee. According to respondents lack of cooling facilities, improper collection center, lack of milk collection equipment, market milk selling shed, quick spoilage of milk due to the hot environment, seasonality of milk supply and marketing are the main constraints. Establishment of milk collection centers and introduction of small-scale milk processing plants with market linkage might help to solve camel milk hygienic handling and marketing problems in the study area.","PeriodicalId":188479,"journal":{"name":"Journal of Food Science and Nutrition Therapy","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134482891","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":"Evaluation of Injera prepared from composite flour of Teff and Barley variety","authors":"Kefale Biadge","doi":"10.17352/jfsnt.000025","DOIUrl":"https://doi.org/10.17352/jfsnt.000025","url":null,"abstract":"","PeriodicalId":188479,"journal":{"name":"Journal of Food Science and Nutrition Therapy","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131476489","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}
Prebiotics are non-digestible substance that provides a positive physiological effect by selectively stimulating the growth or action of a limited number of indigenous bacteria in the host. Form previous decade there is increase in public interest and demand for the development of new product and prebiotics formula to improve quality of life.
{"title":"Prebiotics and their activity for the handling of diabetes: Literature review","authors":"M. Manzoor, Ziaul Mustafa","doi":"10.17352/JFSNT.000017","DOIUrl":"https://doi.org/10.17352/JFSNT.000017","url":null,"abstract":"Prebiotics are non-digestible substance that provides a positive physiological effect by selectively stimulating the growth or action of a limited number of indigenous bacteria in the host. Form previous decade there is increase in public interest and demand for the development of new product and prebiotics formula to improve quality of life.","PeriodicalId":188479,"journal":{"name":"Journal of Food Science and Nutrition Therapy","volume":"77 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134250284","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}
A study was conducted to improve the nutritional status of macaroni product by adding egg powder to semolina flour.
研究了在粗面粉中添加鸡蛋粉以改善通心面产品的营养状况。
{"title":"Effects of Blending Semolina with Egg Powder on Physico- Chemical and Sensory Quality of Macaroni","authors":"Anbesse Girma, G. Bultosa, S. Abera","doi":"10.17352/JFSNT.000016","DOIUrl":"https://doi.org/10.17352/JFSNT.000016","url":null,"abstract":"A study was conducted to improve the nutritional status of macaroni product by adding egg powder to semolina flour.","PeriodicalId":188479,"journal":{"name":"Journal of Food Science and Nutrition Therapy","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115105496","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}
During this study the viability of Saccharomyces Boulardii Bld-3 during passage through the upper GIT under fed and fasted conditions was evaluated. For this purpose, a Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) was used, which allows to re-create the physiological conditions that are representative of the human GIT. Furthermore, the aim of this study was also to study the modulatory effect of the Saccharomyces Boulardii Bld-3 on the colonic microbiota composition and activity after passage of the strain through the fed or fasted upper GIT or when delivered directly to the colon. For this purpose, four different types of short-term colonic batch experiments were performed that simulate the colonic fermentation process.
{"title":"Evaluation the Viability of the Saccharomyces Boulardii Bld-3 and its Influence on the Colonic Microbiota Composition by SHIME","authors":"Zhang Yan","doi":"10.17352/jfsnt.000015","DOIUrl":"https://doi.org/10.17352/jfsnt.000015","url":null,"abstract":"During this study the viability of Saccharomyces Boulardii Bld-3 during passage through the upper GIT under fed and fasted conditions was evaluated. For this purpose, a Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) was used, which allows to re-create the physiological conditions that are representative of the human GIT. Furthermore, the aim of this study was also to study the modulatory effect of the Saccharomyces Boulardii Bld-3 on the colonic microbiota composition and activity after passage of the strain through the fed or fasted upper GIT or when delivered directly to the colon. For this purpose, four different types of short-term colonic batch experiments were performed that simulate the colonic fermentation process.","PeriodicalId":188479,"journal":{"name":"Journal of Food Science and Nutrition Therapy","volume":"81 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121728269","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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