{"title":"Obesity as an Overview Challenge Among People Trying to Lose Weight","authors":"B. Mthelebofu","doi":"10.12691/ajfn-11-3-1","DOIUrl":"https://doi.org/10.12691/ajfn-11-3-1","url":null,"abstract":"","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79886872","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}
Momoh Clement Owoicho, Felicia A. O. Idoko, Zebere Grace, N. G, Alonge Zainab
In this study, the moisture sorption characteristics of wheat-mango flakes in relation to their shelf-life in high-density polyethylene material were studied. A preliminary research work was done to ascertain the optimum acceptable levels of Mango pulp addition to wheat flake production using 0 to 80 % (w/v) of wheat and mango pulp. Sensory evaluation was done and the most accepted flake samples were selected, the main research, the level of mango pulp was the varied ratio of 0 to 50 giving rise to a total of 5 samples. Moisture sorption characteristics of the flakes were studied using standard methods. The goodness of fit of the various models was evaluated using the percentage root mean square of the errors (%RMS) for adsorption and desorption. In the adsorption mode, the RMS ranged from 14.36 to 43.62 (GAB), 13.82 to 67.69(BET), 2.69 to 12.97(OSWIN), 4.10 to 16.35 (HENDERSON) in W: M 100:0 sample. For W:M 90:10, the RMS ranged from 38.12 to 43.76 (GAB) 34.04 to 95.33 (BET), 3.24 to 4.48 (OSWIN), 1.89 to 13.85 (HENDERSON). For W: M 80:20, the RMS ranged from 29.48 to 90.85 (GAB), 18.10 to 68.72 (BET), 1.91 to 4.75 (OSWIN), 4.40 to 15.46 (HENDERSON). For W: M 70:30, the RMS ranged from 35.22 to 47.91 (GAB), 14.51 to 40.56 (BET), 2.81 to 4.20 (OSWIN), 2.32 to 13.78 (HENDERSON). For W:M 60:40, the RMS ranged from 23.59 to 55.91 (GAB), 14.41 to 42.96 (BET), 2.96 to 5.97 (OSWIN), 1.95 to 15.28 (HENDERSON). And for W:M 50:50, the values ranged from 41.20 to 55.10 (GAB),13.85 to 60.53 (BET), 1.78 to 5.65 (OSWIN), 1.25 to 14.35 (HENDERSON) respectively. Wheat-mango flakes sorption isotherm obeys type II curve and Oswin and Henderson model fits better and shelf-life for wheat-mango flake is greater than 12 months in high density polyethylene packaging film used as packaging material. Sensory evaluation revealed that acceptable flakes can be produced from wheat supplemented with mango fruit pulp. Blend formulation wheat: mango at 50:50 was mostly acceptable
{"title":"Moisture Sorption Characteristics of Wheat-Mango Flake","authors":"Momoh Clement Owoicho, Felicia A. O. Idoko, Zebere Grace, N. G, Alonge Zainab","doi":"10.58489/2836-2276/013","DOIUrl":"https://doi.org/10.58489/2836-2276/013","url":null,"abstract":"In this study, the moisture sorption characteristics of wheat-mango flakes in relation to their shelf-life in high-density polyethylene material were studied. A preliminary research work was done to ascertain the optimum acceptable levels of Mango pulp addition to wheat flake production using 0 to 80 % (w/v) of wheat and mango pulp. Sensory evaluation was done and the most accepted flake samples were selected, the main research, the level of mango pulp was the varied ratio of 0 to 50 giving rise to a total of 5 samples. Moisture sorption characteristics of the flakes were studied using standard methods. The goodness of fit of the various models was evaluated using the percentage root mean square of the errors (%RMS) for adsorption and desorption. In the adsorption mode, the RMS ranged from 14.36 to 43.62 (GAB), 13.82 to 67.69(BET), 2.69 to 12.97(OSWIN), 4.10 to 16.35 (HENDERSON) in W: M 100:0 sample. For W:M 90:10, the RMS ranged from 38.12 to 43.76 (GAB) 34.04 to 95.33 (BET), 3.24 to 4.48 (OSWIN), 1.89 to 13.85 (HENDERSON). For W: M 80:20, the RMS ranged from 29.48 to 90.85 (GAB), 18.10 to 68.72 (BET), 1.91 to 4.75 (OSWIN), 4.40 to 15.46 (HENDERSON). For W: M 70:30, the RMS ranged from 35.22 to 47.91 (GAB), 14.51 to 40.56 (BET), 2.81 to 4.20 (OSWIN), 2.32 to 13.78 (HENDERSON). For W:M 60:40, the RMS ranged from 23.59 to 55.91 (GAB), 14.41 to 42.96 (BET), 2.96 to 5.97 (OSWIN), 1.95 to 15.28 (HENDERSON). And for W:M 50:50, the values ranged from 41.20 to 55.10 (GAB),13.85 to 60.53 (BET), 1.78 to 5.65 (OSWIN), 1.25 to 14.35 (HENDERSON) respectively. Wheat-mango flakes sorption isotherm obeys type II curve and Oswin and Henderson model fits better and shelf-life for wheat-mango flake is greater than 12 months in high density polyethylene packaging film used as packaging material. Sensory evaluation revealed that acceptable flakes can be produced from wheat supplemented with mango fruit pulp. Blend formulation wheat: mango at 50:50 was mostly acceptable","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"115 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136163484","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}
Hesham Mohamed Abdal-Salam Yehia, Said Mahmoud Said
{"title":"The Effect of a Natural Physical Field of Nano Silica on Preserving Food Safety, and Security","authors":"Hesham Mohamed Abdal-Salam Yehia, Said Mahmoud Said","doi":"10.12691/ajfn-11-2-4","DOIUrl":"https://doi.org/10.12691/ajfn-11-2-4","url":null,"abstract":"","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90522238","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}
Momoh Clement OwoichoMomoh Clement Owoicho, Felicia A. O. Idoko, Zebere Grace N. G, Alonge Zainab
In this study, the production and quality evaluation of wine from soursop (Annona muricata) and watermelon (Citrullus lanatus) fruit juice blend was studied. A preliminary was carried out to ascertain the optimum blend acceptable level of soursop and watermelon wine production using 0-50 % v/v juice, samples were subjected to sensory evaluation, and the most acceptable samples were chosen. Hence, in the main study, the level of watermelon juice was varied using 0, 20, 40, and 60 % w/w inclusion giving rise to four samples. Physico-chemical properties, selected mineral and vitamin C content, total phenols, antioxidant properties, microbiological content, and sensory evaluation were done using standard methods. The effects of fermentation on physicochemical properties were also studied. pH and Brix value decreased while TTA and specific gravity increased with increasing fermentation days beginning from day 1 to day 7. Na, K, Fe, and vitamin C ranged from 82.52-107.50, 208.20-282.20, 2.04-2.84, and 15.0-316.30 mg/100g respectively, there were significant differences (P<0.05) in mean samples. Potassium and sodium were the predominant minerals in the formulated wine while Iron and magnesium were found in low concentrations. The values of total phenol and anti-oxidant ranged from 0.90 to 1.34 mg/100g and 82.52-107.50 % (DPPH), 13.37-15.93 mmol/GAE (FRAP), 208.20-282.08 % (OH. Radical) and 2.04 to 2.84 % (Chelation metal) as the proportion of watermelon juice increases from 0 to 60 % in the blends used in wine preparation. The results for total bacteria count and fungi count for wine samples from soursop wine (control) were 2.71x10 2 and 1.81x10 2 CFU/ml respectively. The corresponding values for wine from 40 % soursop juice and 60 % watermelon were 2.28 x 10 2 and 1.43 x 10 2 CFU/ml respectively. Blend formulation 40:60 soursop: watermelon was mostly acceptable. This study therefore has presented a way of increasing consumption and utilization of soursop: with low economic value and high nutritional content yet is underutilized increasing food security, creating varieties of wine from locally available food sources, and further converting waste to wealth.
{"title":"Production And Quality Evaluation of Wine from Soursop (Annona Muricata) And Water Melon (Citrullus lanatus) Fruit Juice Blend","authors":"Momoh Clement OwoichoMomoh Clement Owoicho, Felicia A. O. Idoko, Zebere Grace N. G, Alonge Zainab","doi":"10.58489/2836-2276/012","DOIUrl":"https://doi.org/10.58489/2836-2276/012","url":null,"abstract":"In this study, the production and quality evaluation of wine from soursop (Annona muricata) and watermelon (Citrullus lanatus) fruit juice blend was studied. A preliminary was carried out to ascertain the optimum blend acceptable level of soursop and watermelon wine production using 0-50 % v/v juice, samples were subjected to sensory evaluation, and the most acceptable samples were chosen. Hence, in the main study, the level of watermelon juice was varied using 0, 20, 40, and 60 % w/w inclusion giving rise to four samples. Physico-chemical properties, selected mineral and vitamin C content, total phenols, antioxidant properties, microbiological content, and sensory evaluation were done using standard methods. The effects of fermentation on physicochemical properties were also studied. pH and Brix value decreased while TTA and specific gravity increased with increasing fermentation days beginning from day 1 to day 7. Na, K, Fe, and vitamin C ranged from 82.52-107.50, 208.20-282.20, 2.04-2.84, and 15.0-316.30 mg/100g respectively, there were significant differences (P<0.05) in mean samples. Potassium and sodium were the predominant minerals in the formulated wine while Iron and magnesium were found in low concentrations. The values of total phenol and anti-oxidant ranged from 0.90 to 1.34 mg/100g and 82.52-107.50 % (DPPH), 13.37-15.93 mmol/GAE (FRAP), 208.20-282.08 % (OH. Radical) and 2.04 to 2.84 % (Chelation metal) as the proportion of watermelon juice increases from 0 to 60 % in the blends used in wine preparation. The results for total bacteria count and fungi count for wine samples from soursop wine (control) were 2.71x10 2 and 1.81x10 2 CFU/ml respectively. The corresponding values for wine from 40 % soursop juice and 60 % watermelon were 2.28 x 10 2 and 1.43 x 10 2 CFU/ml respectively. Blend formulation 40:60 soursop: watermelon was mostly acceptable. This study therefore has presented a way of increasing consumption and utilization of soursop: with low economic value and high nutritional content yet is underutilized increasing food security, creating varieties of wine from locally available food sources, and further converting waste to wealth.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135054052","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}
Tchekessi C. K. Célestin, Houssou-Goe M. J. Bérénice, Koudoro Yaya, Yété Pélagie, Kougblenou Sylvain, Gandeho G. Justin, Sachi Pivot, Banon S. B. Jultesse, Agbangnan Dossa C. Pascal, Bokossa Y. Innocent, Agbangla Clémént
{"title":"Microbiological, Physicochemical and Nutritional Assessment Quality of Three Types of Kombucha Drinks Produced from Local Herbs and Lipton Tea in Benin","authors":"Tchekessi C. K. Célestin, Houssou-Goe M. J. Bérénice, Koudoro Yaya, Yété Pélagie, Kougblenou Sylvain, Gandeho G. Justin, Sachi Pivot, Banon S. B. Jultesse, Agbangnan Dossa C. Pascal, Bokossa Y. Innocent, Agbangla Clémént","doi":"10.12691/ajfn-11-2-3","DOIUrl":"https://doi.org/10.12691/ajfn-11-2-3","url":null,"abstract":"","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82466200","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}
Oupoh Bada Bedos, Tchumou Messou, N’gbo Martin Luthère King, T. Kablan
{"title":"Nutritional and Anti-nutritional Evaluation of Cakes and Almond Flours of Momordica cabrae Consumed in the Center-West Côte d’Ivoire","authors":"Oupoh Bada Bedos, Tchumou Messou, N’gbo Martin Luthère King, T. Kablan","doi":"10.12691/ajfn-11-1-4","DOIUrl":"https://doi.org/10.12691/ajfn-11-1-4","url":null,"abstract":"","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82508530","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":"Statistical Profiling of Functional, Nutritional and Organoleptic Properties of Improved Tuwo (IT)","authors":"Farinde Elizabeth Oluremi, Dauda Taofik Oyedele","doi":"10.12691/ajfn-11-1-3","DOIUrl":"https://doi.org/10.12691/ajfn-11-1-3","url":null,"abstract":"","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"119 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78164232","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":"Faecal Short-chain Fatty Acid and Early Introduction of Foods in the First 200 Days of Infant’s Life in the District of Abidjan (Ivory Coast)","authors":"Mouroufie Abo Kouadio Jerome, Silué Fatogoma Etienne, Coulibaly Ngolo David, M. Thomas, Pepke Fréderic, Coxam Véronique, Kati-Coulibaly Séraphin, Faye-Kette Hortense","doi":"10.12691/ajfn-11-1-2","DOIUrl":"https://doi.org/10.12691/ajfn-11-1-2","url":null,"abstract":"","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73298430","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":"Nutritional Values of Carica papaya L. and Balanites eagyptiaca Del. Seeds, Two Herbal Infusions in Traditional Medicine","authors":"Ouédraogo Assétou, Nikièma Augustin Philippe, Bazié Bazoin Sylvain Raoul, Sourabié Pane Bernadette, Nikiéma Fulbert, Somda Assétou, Ouédraogo Marceline, Sawadogo Aissama, Barro Nicolas","doi":"10.12691/ajfn-11-1-1","DOIUrl":"https://doi.org/10.12691/ajfn-11-1-1","url":null,"abstract":"","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"116 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89853437","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}
Elena Bovolenta, Maria Paola Zanon, Sara Mondino, Vinicio Manfrin, Mario Rassu, Anna Diquigiovanni, Alessandra Zenere, Chiara Bertoncello, Romina Cazzaro
Background: Burkholderia Cepacia(B. Cepacia) is a gram-negative bacterium responsible both for colonization and for awide range of infections and clinical complications that significantly increasemorbidity and mortality. B. Cepacia is able to survive and replicate into antiseptic solutionsand invasive medicaldevices, thus representing potential reservoirs for hospital infections. Aim: Between April and August 2019 in the north of Italy, in two hospitals belonging to the same social healthdistrict (AULSS 8 Berica- West District), five cases of B. Cepaciasepsis were reported. This paper describes the epidemiological and microbiological investigation of the causalpathogen, the controlmeasures adopted to contain the epidemic and the results obtained. Methods: The Infection Control Committee (ICC) assessed relevant demographic characteristics and potential riskfactors of infected patients and collected environmental and equipment samples. Phenotypic and genotypic identification was carried out using microbiological methods of culture and MALDI-TOF technique. Findings: The B. Cepaciasepsis involved four oncological patientsand one cardiological patient who underwent aninvasive procedure under ultrasound guidance from April to August 2019 at one of the hospitals involved. The analyses highlighted the positivity for B. Cepacia in the ultrasound gel used for the eco-guidedprocedures. All samples were found to be sensitive to Meropenem. Conclusion: The infection controlmeasures put into effect permittedan effective management of the outbreakandhelped to reducethe risk of subsequent cases. The outbreak has revealed the need to draw up internal operating procedures that regulate punctually the grafting of invasive devices.
背景:洋葱伯克霍尔德菌(B。Cepacia)是一种革兰氏阴性菌，既可定植，也可引起广泛的感染和临床并发症，显著增加发病率和死亡率。B. Cepacia能够在消毒溶液和侵入性医疗器械中存活和复制，因此代表了医院感染的潜在宿主。目的:2019年4月至8月期间，在意大利北部属于同一社会卫生区(AULSS 8 Berica- West District)的两家医院，报告了5例Cepaciasepsis病例。本文介绍了病原菌的流行病学和微生物学调查、采取的控制措施和取得的效果。方法:感染控制委员会(ICC)评估感染患者的相关人口学特征和潜在危险因素，收集环境和设备样本。采用微生物培养方法和MALDI-TOF技术进行表型和基因型鉴定。发现:2019年4月至8月，4名肿瘤患者和1名心脏病患者在其中一家医院接受了超声引导下的有创手术。分析强调了用于生态引导程序的超声凝胶中洋葱芽孢杆菌的阳性。所有样品均对美罗培南敏感。结论:感染控制措施的实施有效地控制了疫情，降低了后续病例的发生风险。此次疫情表明，有必要制定内部操作程序，及时规范侵入性设备的移植。
{"title":"Management of an Epidemic Outbreak of Burkholderia Cepacia in A Hospital in The North of Italy","authors":"Elena Bovolenta, Maria Paola Zanon, Sara Mondino, Vinicio Manfrin, Mario Rassu, Anna Diquigiovanni, Alessandra Zenere, Chiara Bertoncello, Romina Cazzaro","doi":"10.58489/2836-2276/009","DOIUrl":"https://doi.org/10.58489/2836-2276/009","url":null,"abstract":"Background: Burkholderia Cepacia(B. Cepacia) is a gram-negative bacterium responsible both for colonization and for awide range of infections and clinical complications that significantly increasemorbidity and mortality. B. Cepacia is able to survive and replicate into antiseptic solutionsand invasive medicaldevices, thus representing potential reservoirs for hospital infections. Aim: Between April and August 2019 in the north of Italy, in two hospitals belonging to the same social healthdistrict (AULSS 8 Berica- West District), five cases of B. Cepaciasepsis were reported. This paper describes the epidemiological and microbiological investigation of the causalpathogen, the controlmeasures adopted to contain the epidemic and the results obtained. Methods: The Infection Control Committee (ICC) assessed relevant demographic characteristics and potential riskfactors of infected patients and collected environmental and equipment samples. Phenotypic and genotypic identification was carried out using microbiological methods of culture and MALDI-TOF technique. Findings: The B. Cepaciasepsis involved four oncological patientsand one cardiological patient who underwent aninvasive procedure under ultrasound guidance from April to August 2019 at one of the hospitals involved. The analyses highlighted the positivity for B. Cepacia in the ultrasound gel used for the eco-guidedprocedures. All samples were found to be sensitive to Meropenem. Conclusion: The infection controlmeasures put into effect permittedan effective management of the outbreakandhelped to reducethe risk of subsequent cases. The outbreak has revealed the need to draw up internal operating procedures that regulate punctually the grafting of invasive devices.","PeriodicalId":7859,"journal":{"name":"American Journal of Food and Nutrition","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135250986","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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