Fast food/Junk food is designed to be tasty, comforting and convenient. Unfortunately, whilst these foods contain lots of calories, they often have far lower levels of fiber, water and minerals as compared to natural foods. Packaged food and snacks are also created specifically so that we get enough texture and taste from each bite to tantalize our taste buds; but not enough to make us feel full. It’s evident that fast food feels good to eat and tempts us in many different situations. Fast food first popularized in the 1970s in the United States, which has today the largest fast food industry in the world. As taste, time considerations, convenience, and cost are major factors that contribute to an adolescent's or young adult's food choices, fast food restaurants serve as popular sites for their meals eaten outside the home. Current approaches suggest that fast food restaurants should be required to clarify nutrition information such as energy and fat content on their menu boards and on product packaging. This is important to help the consumer to make better food choices before purchasing. An adequate, nutritious, and balanced diet is essential to maintain health for one's lifetime. To achieve this healthy diet, fast food consumption should be limited.
{"title":"Fast Food Addiction: A Major Public Health Issue","authors":"Abdul Kader Mohiuddin, M. Nasirullah","doi":"10.31579/2637-8914/017","DOIUrl":"https://doi.org/10.31579/2637-8914/017","url":null,"abstract":"Fast food/Junk food is designed to be tasty, comforting and convenient. Unfortunately, whilst these foods contain lots of calories, they often have far lower levels of fiber, water and minerals as compared to natural foods. Packaged food and snacks are also created specifically so that we get enough texture and taste from each bite to tantalize our taste buds; but not enough to make us feel full. It’s evident that fast food feels good to eat and tempts us in many different situations. Fast food first popularized in the 1970s in the United States, which has today the largest fast food industry in the world. As taste, time considerations, convenience, and cost are major factors that contribute to an adolescent's or young adult's food choices, fast food restaurants serve as popular sites for their meals eaten outside the home. Current approaches suggest that fast food restaurants should be required to clarify nutrition information such as energy and fat content on their menu boards and on product packaging. This is important to help the consumer to make better food choices before purchasing. An adequate, nutritious, and balanced diet is essential to maintain health for one's lifetime. To achieve this healthy diet, fast food consumption should be limited.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"218 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75612270","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}
Beef provide an animal protein of high biological value for consumers at all ages, where they contain all the essential amino acids required for growth. Moreover, beef is good source of different types of vitamins as niacin, riboflavin, thiamine and ascorbic acid as well as sodium, calcium, iron, phosphorus, sulpher and iodine.
{"title":"Microbial Contamination of Beef and Beef Products","authors":"F. Shaltout","doi":"10.31579/2637-8914/014","DOIUrl":"https://doi.org/10.31579/2637-8914/014","url":null,"abstract":"Beef provide an animal protein of high biological value for consumers at all ages, where they contain all the essential amino acids required for growth. Moreover, beef is good source of different types of vitamins as niacin, riboflavin, thiamine and ascorbic acid as well as sodium, calcium, iron, phosphorus, sulpher and iodine.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75465697","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}
Body concentrations of Arachidonic Acid (AA, 20:4 n6) and Eicosapentaenoic Acid (EPA, 20:5 n 3) are influenced by diet. Previously, we reported that the concentration range of AA and EPA might explain that %AA and %EPA are positively associated, and that variability of OA (18:1 c9) influences this association. We now investigate whether also the range of ALA (18:3 n3) might influence the association between %AA and %EPA, using data from a diet trial in chickens. A broadening (narrowing) of ALA-variability made the %AA vs. %EPA scatterplot improve (be poorer), as observed both when calculating percentages of all fatty acids, and when using ALA, AA, and EPA only in the denominator. Thus, the positive association between relative amounts of AA and EPA in breast muscle lipids of chickens is influenced by ALA variability. We raise the question of whether differences in concentration ranges between the many types of fatty acids (possibly acting via skewness) might serve as an evolutionary mechanism to ensure that percentages of fatty acids will be positively or negatively associated: a Distribution Dependent Regulation.
花生四烯酸(AA, 20:4 n - 6)和二十碳五烯酸(EPA, 20:5 n - 3)的体内浓度受日粮影响。之前，我们报道了AA和EPA的浓度范围可能解释了%AA和%EPA呈正相关，而OA的变异性(18:1 c9)影响了这种关联。我们现在研究ALA (18:3 n3)的范围是否也可能影响%AA和%EPA之间的关系，使用鸡日粮试验的数据。ALA变异性的扩大(缩小)使得%AA与%EPA的散点图得到改善(变差)，无论是在计算所有脂肪酸的百分比时，还是在仅将ALA、AA和EPA用作分母时，都可以观察到这一点。因此，鸡胸肌脂中AA和EPA的相对含量之间的正相关关系受到ALA变异性的影响。我们提出的问题是，多种脂肪酸之间的浓度范围差异(可能通过偏度起作用)是否可能作为一种进化机制，以确保脂肪酸的百分比将呈正相关或负相关:分布依赖调节。
{"title":"Alpha Linolenic Acid Variability Influences the Positive Association between %Eicosapentaenoic Acid and % Arachidonic Acid in Chicken Lipids","authors":"A. Høstmark","doi":"10.31579/2637-8914/016","DOIUrl":"https://doi.org/10.31579/2637-8914/016","url":null,"abstract":"Body concentrations of Arachidonic Acid (AA, 20:4 n6) and Eicosapentaenoic Acid (EPA, 20:5 n 3) are influenced by diet. Previously, we reported that the concentration range of AA and EPA might explain that %AA and %EPA are positively associated, and that variability of OA (18:1 c9) influences this association. We now investigate whether also the range of ALA (18:3 n3) might influence the association between %AA and %EPA, using data from a diet trial in chickens. A broadening (narrowing) of ALA-variability made the %AA vs. %EPA scatterplot improve (be poorer), as observed both when calculating percentages of all fatty acids, and when using ALA, AA, and EPA only in the denominator. Thus, the positive association between relative amounts of AA and EPA in breast muscle lipids of chickens is influenced by ALA variability. We raise the question of whether differences in concentration ranges between the many types of fatty acids (possibly acting via skewness) might serve as an evolutionary mechanism to ensure that percentages of fatty acids will be positively or negatively associated: a Distribution Dependent Regulation.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79164046","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}
Working to achieve food security through the development of a food protein food renewable able to meet the daily dietary needs of protein and the production of food safe and healthy and healthy value added because of its production on the media (substrates) cheap and technological requirements available locally. It is a single-cell protein in addition to finding new and radical solutions to the problem of environmental pollution resulting from the dumping of large quantities of incidental substances, which cause a great deal of pollution and the destruction of useful microorganisms and useful and imbalance in the environmental balance, so it is possible to use microorganisms (bacteria, yeasts, fungi, algae) in the production of biomass It can be used to feed both humans and animals.
{"title":"Microbiological Sources and Nutritional Value of Single Cell Protein (SCP)","authors":"Habte Ty","doi":"10.31579/2637-8914/013","DOIUrl":"https://doi.org/10.31579/2637-8914/013","url":null,"abstract":"Working to achieve food security through the development of a food protein food renewable able to meet the daily dietary needs of protein and the production of food safe and healthy and healthy value added because of its production on the media (substrates) cheap and technological requirements available locally. It is a single-cell protein in addition to finding new and radical solutions to the problem of environmental pollution resulting from the dumping of large quantities of incidental substances, which cause a great deal of pollution and the destruction of useful microorganisms and useful and imbalance in the environmental balance, so it is possible to use microorganisms (bacteria, yeasts, fungi, algae) in the production of biomass It can be used to feed both humans and animals.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74604641","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}
Sodium is an essential micro nutrient and an indispensable ingredient in most of the savoury foods. The salty taste is mainly contributed by sodium chloride through a proto-typical stimulus. The current sodium intake has been estimated to be exceeding normal recommendation at an alarming rate. This has given rise to health concerns since excessive sodium intake is associated with rise in blood pressure and eventually to cardiovascular diseases. The habitual salt intake among Asian population is around 10-12g/day against the WHO recommendation of 5-6g/day. Today food processing industries are facing challenges pertaining to sodium reduction, since it reduces the overall acceptability. In any food sodium can be reduced through a gradual lowering of salt level, however, this would require several months since it also decreases the overall palatability of foods. Another strategy that can be adopted to overcome this problem is to employ salt substitutes like monosodium glutamate (MSG). MSG has 30% less sodium in comparison to table salt and can help maintain palatability of foods. There are many studies supporting this observation. Our studies on the acceptability profile of salt reduced MSG incorporated fried preparations showed that approximately 25% of salt could be reduced in products without any significant effect on flavor profile. The results indicated that spice added product could be consumed with lower sodium levels and MSG had synergistic effect with spices. In salt reduced tomato soups, the control product with low salt was given lower scores as against MSG incorporated samples. It was also observed that increasing levels of MSG resulted in higher acceptance of products. Hence, it can be said that using MSG as a substitute would be a better option for maintaining adequate palatability in savoury foods with reduced sodium content.
{"title":"Efficacy of Monosodium Glutamate as a Flavour Potentiator in Salt Reduction: A Review","authors":"J. Prakash","doi":"10.31579/2637-8876/008","DOIUrl":"https://doi.org/10.31579/2637-8876/008","url":null,"abstract":"Sodium is an essential micro nutrient and an indispensable ingredient in most of the savoury foods. The salty taste is mainly contributed by sodium chloride through a proto-typical stimulus. The current sodium intake has been estimated to be exceeding normal recommendation at an alarming rate. This has given rise to health concerns since excessive sodium intake is associated with rise in blood pressure and eventually to cardiovascular diseases. The habitual salt intake among Asian population is around 10-12g/day against the WHO recommendation of 5-6g/day. Today food processing industries are facing challenges pertaining to sodium reduction, since it reduces the overall acceptability. In any food sodium can be reduced through a gradual lowering of salt level, however, this would require several months since it also decreases the overall palatability of foods. Another strategy that can be adopted to overcome this problem is to employ salt substitutes like monosodium glutamate (MSG). MSG has 30% less sodium in comparison to table salt and can help maintain palatability of foods. There are many studies supporting this observation. Our studies on the acceptability profile of salt reduced MSG incorporated fried preparations showed that approximately 25% of salt could be reduced in products without any significant effect on flavor profile. The results indicated that spice added product could be consumed with lower sodium levels and MSG had synergistic effect with spices. In salt reduced tomato soups, the control product with low salt was given lower scores as against MSG incorporated samples. It was also observed that increasing levels of MSG resulted in higher acceptance of products. Hence, it can be said that using MSG as a substitute would be a better option for maintaining adequate palatability in savoury foods with reduced sodium content.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82627408","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}
Kenaf originated in India and Africa the plant is best grown in tropics and to some extent in sub-tropics. In Bangladesh, Kenaf is now a promising new fibre crop. Around 0.08-0.09million tons of kenaf produced in the country from 0.04 million hectares of land. The secondary data of kenaf used here were collected from different studies like national and international annual reports, thesis, books and journals during from January to July 2019. The plants are herbaceous annuals; growing to a height of even 5 m. There are some Kenaf varieties of bnagladesh, HC-2, HC-95, BJRI Kenaf-3(Bot Kenaf) and BJRI Kenaf -4 (KE-3). The commercial success of kenaf has important potential economic and environmental benefits in the areas of soil remediation, toxic waste cleanup, removal of oil spills on water, reduced chemical and energy use for paper production, greater recycled paper quality, reduced soil erosion due to wind and water, replacement or reduced use of fiberglass in industrial products, and the increased use of recycled plastics. In Bangladesh day by day demand of kenaf fibre is increasing. Kenaf uses in fibre, forage, paper pulp and also where kenaf is grown in home gardens, the more tender upper leaves and shoots are sometimes eaten either raw or cooked. Kenaf fruits have significant medicinal properties, very high in vitamin-C, antioxidants and phytochemicals. It’s seeds are a good source of fat slouble antioxidants. In future research to be continued for searching kenaf varieties tolerance to problem soil; tolerance to diseases and pests; having small seed size with long duration of seed viability and smoothness and indehiscence type of kenaf fruits.
{"title":"Kenaf (Hibiscus cannabinus L., Malvaceae) Research and Development Advances in Bangladesh: A Review","authors":"Md. Mahbubul Islam","doi":"10.31579/2637-8914/010","DOIUrl":"https://doi.org/10.31579/2637-8914/010","url":null,"abstract":"Kenaf originated in India and Africa the plant is best grown in tropics and to some extent in sub-tropics. In Bangladesh, Kenaf is now a promising new fibre crop. Around 0.08-0.09million tons of kenaf produced in the country from 0.04 million hectares of land. The secondary data of kenaf used here were collected from different studies like national and international annual reports, thesis, books and journals during from January to July 2019. The plants are herbaceous annuals; growing to a height of even 5 m. There are some Kenaf varieties of bnagladesh, HC-2, HC-95, BJRI Kenaf-3(Bot Kenaf) and BJRI Kenaf -4 (KE-3). The commercial success of kenaf has important potential economic and environmental benefits in the areas of soil remediation, toxic waste cleanup, removal of oil spills on water, reduced chemical and energy use for paper production, greater recycled paper quality, reduced soil erosion due to wind and water, replacement or reduced use of fiberglass in industrial products, and the increased use of recycled plastics. In Bangladesh day by day demand of kenaf fibre is increasing. Kenaf uses in fibre, forage, paper pulp and also where kenaf is grown in home gardens, the more tender upper leaves and shoots are sometimes eaten either raw or cooked. Kenaf fruits have significant medicinal properties, very high in vitamin-C, antioxidants and phytochemicals. It’s seeds are a good source of fat slouble antioxidants. In future research to be continued for searching kenaf varieties tolerance to problem soil; tolerance to diseases and pests; having small seed size with long duration of seed viability and smoothness and indehiscence type of kenaf fruits.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"175 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77098440","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}
Wine is the fruit of the vineyard and the work of man. Since the highest antiquity, wine has been an important element of ritual and sacrificial practices. In Greece, he was both a cult object and a symbol of culture.
{"title":"Wine and Health; it's a Story","authors":"J. Rifler","doi":"10.31579/2637-8914/007","DOIUrl":"https://doi.org/10.31579/2637-8914/007","url":null,"abstract":"Wine is the fruit of the vineyard and the work of man. Since the highest antiquity, wine has been an important element of ritual and sacrificial practices. In Greece, he was both a cult object and a symbol of culture.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85906326","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}
Diketopectates (PDK) was quantitatively synthesized by the oxidation of pectin sol with potassium permanganate in alkaline solutions at pH`s > 12. The yield was 97.3 %. The chemical structure of such synthesized pectate-diketones was elucidated by elemental analysis and spectroscopic data. Sol-gel transformation and/or precipitation were observed when PDK was added to polyvalent metal ion electrolytes. The reaction mechanism of synthesis process was suggested and discussed.
{"title":"Novel Synthesis of Diketopectate Coordination Biopolymer Derivatives as Alternative Promising In Biomedicine, Pharmaceutics and Food Industrial Applications","authors":"R. Hassan","doi":"10.31579/2637-8914/012","DOIUrl":"https://doi.org/10.31579/2637-8914/012","url":null,"abstract":"Diketopectates (PDK) was quantitatively synthesized by the oxidation of pectin sol with potassium permanganate in alkaline solutions at pH`s > 12. The yield was 97.3 %. The chemical structure of such synthesized pectate-diketones was elucidated by elemental analysis and spectroscopic data. Sol-gel transformation and/or precipitation were observed when PDK was added to polyvalent metal ion electrolytes. The reaction mechanism of synthesis process was suggested and discussed.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86364529","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}
Baobab is wildly growing in the Baobab-Belt of Kordofan, Sudan, where the leaves are consumed restrictively even though food insecurity is a wide spread phenomenon. In order to encourage consumption by all households and promote their values, information on the true nutrient density is sought. In a research conducted for that purpose it was found that the average calcium, magnesium, iron and zinc content of the baobab leaves collected from ten villages are 2852±697, 555±156, and 42.39±11.65 and 1.94±0.5 mg/100 g dry matter respectively. The mean values within and between villages are highly variable and the ratio between various minerals is beyond standard e.g. Ca: Mg >5. However, an average of 32g macerated leaves can enrich the calcium content of a daily staple diet per person to adequacy. Similar level of leaves can also optimize the magnesium and iron content of the daily diet per person, but caution is necessary not to overlook the balance of the minerals so that the bioavailability of the minor ones is not hindered.
{"title":"The Potential of Baobab (Adansonia Digitata L) Leaves From North- And West Kordofan In Sudan As Mineral Complement Of Common Diets","authors":"Habte Ty","doi":"10.31579/2637-8914/015","DOIUrl":"https://doi.org/10.31579/2637-8914/015","url":null,"abstract":"Baobab is wildly growing in the Baobab-Belt of Kordofan, Sudan, where the leaves are consumed restrictively even though food insecurity is a wide spread phenomenon. In order to encourage consumption by all households and promote their values, information on the true nutrient density is sought. In a research conducted for that purpose it was found that the average calcium, magnesium, iron and zinc content of the baobab leaves collected from ten villages are 2852±697, 555±156, and 42.39±11.65 and 1.94±0.5 mg/100 g dry matter respectively. The mean values within and between villages are highly variable and the ratio between various minerals is beyond standard e.g. Ca: Mg >5. However, an average of 32g macerated leaves can enrich the calcium content of a daily staple diet per person to adequacy. Similar level of leaves can also optimize the magnesium and iron content of the daily diet per person, but caution is necessary not to overlook the balance of the minerals so that the bioavailability of the minor ones is not hindered.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86397478","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}
Salting is one of the oldest techniques known to man for the preservation and increasing of shelf life of fish, and was in use long before other processes such as smoking, drying, canning, marinating, etc. The present study can be summarized in identifying the changes in chemical composition, physicochemical parameters, microbiological quality and sensory properties associated with fish salting and storage periods.
{"title":"Effect of Salting Process on Fish Quality","authors":"M. H.R.","doi":"10.31579/2637-8876/011","DOIUrl":"https://doi.org/10.31579/2637-8876/011","url":null,"abstract":"Salting is one of the oldest techniques known to man for the preservation and increasing of shelf life of fish, and was in use long before other processes such as smoking, drying, canning, marinating, etc. The present study can be summarized in identifying the changes in chemical composition, physicochemical parameters, microbiological quality and sensory properties associated with fish salting and storage periods.","PeriodicalId":19242,"journal":{"name":"Nutrition and Food Processing","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73149399","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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