European Journal of Nutrition & Food Safety最新文献

{"title":"Awareness about Nutritional Benefits of Millets among Young Adults of Ayodhya District, India","authors":"Garima Dixit, Zeba Jamal, Akanksha Singh, Ritika Pandey","doi":"10.9734/ejnfs/2024/v16i81500","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i81500","url":null,"abstract":"Millets are the group of small seeded grasses that have various benefits. Millets are also known as super nutritious grain which have multiple health and nutritional benefits. Millets have versatility which can be used for various dishes and it is one of the sustainable choices for agriculture and has great impact on environment. The impact of millet on environment are an excellent source of nutrients and have outstanding characteristics related to climate adaptation. Thus, millets could contribute to achieving the Sustainable Development Goals (SDGs) set forth by the United Nations [1]. The aim was to assess the consumption of millets and to explore awareness about nutritional benefits of millets among young adults of Ayodhya district. The study participants were young adults between 18-32 years pursuing studies in various disciplines in Ayodhya district. Data regarding the awareness, consumption, opinion, knowledge, preferences and the taste of millets among young adults were collected using a Google questionnaire 100 responses were collected. Gender females are more aware about the benefits of millets and high education level shows they are more knowledgeable about benefits of millets. The majority of respondents heard bout millets but regularly did not consume them and also did not knew about difference of major, minor and pseudo millets categorically. Some people didn’t like the taste of it but knew the importance of millets. The purpose for the study and its potential contributions to understanding young adult’s awareness and behaviours towards millet products and a demographic pivotal in shaping future food trends and dietary habits. With the growing recognition of millets as nutritious, climate-resilient crops, understanding the factors influencing their acceptance and integration into diets is crucial for promoting sustainable food systems and improving public health.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"40 22","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141803770","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 Probiotic Attributes of Isolated Yeast Strains from Fruits and Bread","authors":"Malashree L, Anushree Y K, Akshaykumar","doi":"10.9734/ejnfs/2024/v16i81499","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i81499","url":null,"abstract":"Aims: To characterize the probiotic attributes of yeasts obtained from fruit and bread  samples.\u0000Study Design: \u0000Place and Duration of Study: Department of Dairy Microbiology, Dairy Science College, Hebbal, Bengaluru, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar,\u0000Karnataka, India, between June 2022 and March 2023.\u0000Methodology:3 samples (Litchi, orange and bread) were taken to isolate yeasts using pour plate method. The obtainedcolonies were isolated, purified and cultured on YMM (Yeast maintenance media) and checked for prelimenary identification, biochemical tests followed by probiotic characterization using acid and bile test.\u0000Results: The yeast counts were only obtained from litchi and orange but not in bread sample. The counts were 4.20, 3.3 and 0 log10cfu/g for litchi, orange and bread respectively with significant difference (P=.05). Isolated yeasts of 5 numbers were identified as Saccharomyces species and those were subjected for acid and bile tolerance test to check probiotic attributes. All the isolates showed tolerance to both acid and bile with significant difference.\u0000Conclusion: The isolated yeast strain possess some probiotic characteristics and use of probiotic yeasts by humans through food gives biotherapeutic value.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"74 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141802286","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":"Optimizing Process Conditions for Ghewar Development Using Response Surface Methodology","authors":"Ashish Dixit, Harsh Bhayani, Rajnik Hirpara, Krina Vala, M. K. Jaipal, Ramesh V.","doi":"10.9734/ejnfs/2024/v16i81498","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i81498","url":null,"abstract":"RSM was performed for the optimization of processing conditions to develop ghewar, traditional sweetmeat of India. Three variables i.e. frying temperature (160-180 ⁰C), batter temperature (5-10 ⁰C) and frying time (4-6 minute) were taken to investigate the effect on ghewar responses viz., oil content, moisture content, texture and sensory attributes (OA). The optimum conditions were 160 ⁰C frying temperature, 5⁰C batter temperature and 4 minute frying time. Upon optimization, the ghewar yielded the following results: 45.33% oil content, 4.65% moisture, 15.2 N texture (hardness), 54.89 L value, 15.16 a value, 24.97 b value, 58.73 hue value, 29.21 chroma value, 48.07 total color difference, and 0.24 water activity. Storage study of optimized ghewar was also carried out and found shelf stable for 30 days in metallised foil pouches. Hardness values were found to progressively drop from 15.2-9.40 N during the storage period, whereas moisture content, FFA, and peroxide value were found to gradually increase from 3.70-5.12%, 0.33-0.54 %, and 4.8-7.6 meq/kg, respectively.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141817158","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":"Qualitative Assessment of Flours from Five Varieties of Yam in Benue State Nigeria","authors":"D. Kundam, Julius K. Ikya, J. Alakali, N. B. Bongjo","doi":"10.9734/ejnfs/2024/v16i81497","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i81497","url":null,"abstract":"Need to reduce post-harvest losses of Benue yams birthed this research. The study investigated the functional, pasting properties and nutritional composition of high quality flours produced from five Yam varieties in Benue State, Nigeria. The functional and pasting properties and nutritional composition of flours produced from five yam varieties in Benue State, Nigeria. Their  bulk density (0.70-0.84 g/cm3), dispersibility (23.17-39.33g/mL), water (0.87-2.53mL/g) and oil (0.93-2.03mL/g) absorption capacities, swelling index (0.92-2.07mL/g) and capacity ranged from 146.30-265.82%., The peak viscosity, trough, breakdown, final viscosity, set back, peak time and pasting temperature, ranged from 1285.00-4586.33 RVU, 1102.00-4035.00 RVU, 57.07-1046.00 RVU, 1878.33-6428.00 RVU, 688.00-2393.33 RVU - (Rapid Viscometric Unit), 5.40-7.20mins and 81.50-88.85oC., The moisture content, ash, crude fiber, protein, fat, carbohydrates and energy values ranged from 7.61-9.70%, 0.05-3.80%, 0.10-4.82%, 7.77-9.27%, 1.19-1.51 %; 75.09-79.55% and 326.50-343.52 kcal., The Vitamins: A (0.66.41-807.55 mg/100 g), C (23.40-28.73mg/100 g), E (0.08-1.24 mg/100 g), K (0.12-0.74 mg/100 g) and B1 ranged from 0.73-0.83 mg/100 g) while vitamin D was negligible in all samples., The Minerals sodium, potassium, Calcium, magnesium, phosphorus, manganese and zinc  ranged from 47.42-59.73 mg/100 g, 69.01-123.51 mg/100 g, 25.28-33.01 mg/100 g, 39.18-58.02 mg/100 g, 0.04-0.12 mg/100 g, 2.95-5.43 mg/100 g and 0.79-1.25 mg/100 g respectively. Results revealed that, Sample AR (Amura yam flour) could be regarded to have the best quality of all parameters evaluated compared to all the other yam flours. Though generally, the physico-chemical properties of the yam flours compared favourably with the wheat flour used as control, therefore, they all exhibited good qualities of flours for baking of confectioneries.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"68 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141817711","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":"Awareness about Government Scheme of Maternal Nutrition among Urban Area","authors":"Rupanti Verma, Zeba Jamal, Prachi Shukla, Ritika Pandey","doi":"10.9734/ejnfs/2024/v16i81495","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i81495","url":null,"abstract":"Maternal and child health is one of the eight millennium development. Encouraging institutional deliveries can help lower maternal and infant death rates. The Indian government has implemented a few maternity benefit programs in order to accomplish this. The study was undertaken to awareness about government schemes of maternal nutrition among urban area. The descriptive research design was adopted for the study and the study was conducted in Ayodhya district. A well-structured self-made questionnaire (google form) were used for collecting data from 100 urban people, selected through simple random sampling method. Frequency analysis was used for analysing data. The study revealed that most of the respondents have great knowledge about the government maternal nutrition schemes. Raising public knowledge of government programs aimed at promoting maternal nutrition in urban areas is essential to guaranteeing expectant mothers receive the assistance and resources they need to improve their health and the health of their unborn children, ultimately leading to improved outcomes for the health of mothers and children in urban areas.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":"124 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141820148","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":"Examining Economic Hurdles to the Affordability of a Healthy Diet in Tanzania","authors":"Cornel Anyisile Kibona, Lekumok Kironyi","doi":"10.9734/ejnfs/2024/v16i81496","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i81496","url":null,"abstract":"Tanzania has made significant strides in improving the cost of accessing a healthy diet to enhance health for economic growth. However, it was determined that around 59% of households experience difficulties with affordable access to healthy food, thus prohibiting the expansion of dietary options. This study thus sought to investigate the economic hurdles to the affordability of a healthy diet in Tanzania from 2010 to 2023, specifically to: (i) visualize trends and correlations between the people who cannot afford a healthy diet and socioeconomic indices; (ii) estimate the overall and specific food category costs of a healthy diet, and (iii) compute econometric coefficients related to economic barriers to affordability of a healthy diet. Using descriptive statistics and ordinary least squares (OLS) linear regression models on a panel dataset, the study found significant changes in socioeconomic status over the period. The number of people unable to afford a nutritious diet increased from 30.7 million (53%) in 2010 to 57.2 million in 2023. Despite a decrease in poverty and unemployment rates, the affordability issue persisted due to a 31% rise in the cost of a healthy diet, from $1.988 to $2.866. GDP per capita nearly doubled from $878 to $1,742, indicating economic growth; however, this increase was outpaced by the rising costs of a nutritious diet, reducing actual purchasing power. Urbanization rates increased from 27.4% to 36.4%, potentially contributing to higher living costs. Literacy rates improved from 73% to 93.5%, yet did not significantly impact food affordability. Inflation rates decreased from 7.19% to 4%, suggesting price stability, but this did not address the high cost of a healthy diet. The overall cost of a nutritious diet rose from $1.988 in 2010 to $2.903 in 2023. Animal-based foods consistently had the highest share of diet expenses, followed by starchy staples, while the costs of fruits, legumes, nuts, seeds, vegetables, oils, and fats showed minor increases. In addition, econometric analysis revealed that the macroeconomic challenges to affordable healthy food include inflation, unemployment, poverty level, household income, and the expense of a healthy diet at a probability level of P < 0. 05. The paper recommends directing capital towards the livestock and agricultural production of foodstuffs in a bid to bring down food production costs and therefore retail prices for the improvement of the dietary policy in Tanzania.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"113 38","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141820401","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":"The Child Who Doesn't Want to Eat: Why Does It Happen?","authors":"L. Ciampo, I. Ciampo","doi":"10.9734/ejnfs/2024/v16i81494","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i81494","url":null,"abstract":"One of the most frequent complaints in pediatric offices is the child don’t want to eat, which causes a lot of concern among parents, generating stress and several attempts to insist that the child eat. The reasons for this behavior are diverse, varying with the child's age, family relationships and social contexts. Faced with this challenge, it is important to know some of the different characteristics of children from birth. This article is a non-systematic review whose objective is to present some of the most important characteristics of children, their nutritional needs, the physiology of the development of the digestive system and how neurological and emotional maturation occurs, seeking to integrate all factors related to the act of eating to help health professionals and family members to better understand and resolve this common problem in childhood.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":" 91","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141824482","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":"The Ability of Temperature to Reduce Antibiotic Residues in Livestock Products: A Review","authors":"K. Pame, S.K. Laskar, K. Handique, S. Borah, S. Choudhary","doi":"10.9734/ejnfs/2024/v16i71462","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71462","url":null,"abstract":"The use of antibiotic drugs in livestock production cannot be avoided; it has to be used for various reasons like therapeutics, prophylactic and even as growth promoters. However the irrational use of antibiotics in livestock has led to the accumulation of its residues in animal tissues and their products. The deposition of residues in food originated from livestock animals is a critical problem in many countries and the problem is more serious in developing countries around the world, due to their potential health hazards. Generally the residues are more procedurally estimated on uncooked meat, but meat food undergoes varying degree of heat treatment during cooking process, therefore information on heat stability of antibiotics is an important area of research to give a more accurate estimate of consumer’s exposure to these antibiotic compounds and their metabolites. It has been stated that heat treatment at different time-temperature combinations degrades and reduces antibiotic drug residues in animal products. However, cooking processes do not guarantee complete degradation of antibiotic drug residues. So the objective of this review paper is to illustrate            various changes of the compound during cooking process, supported by various studies and findings.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"2 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141336073","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 Exclusive Breastfeeding Practices among Mothers of Infants Aged 0 to 59 Months in the Rural Commune of Sinder, Tillabery, Niger","authors":"Djelifa Hamidou, M. M. Rabiou, Chaibou Yaou, Almou Abdoulaye Alio, Dodo Hambali Zouleyha, Garba Ballarabe Maimouna, A. Ibrahim, H. Seini, H. Sadou","doi":"10.9734/ejnfs/2024/v16i71464","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71464","url":null,"abstract":"Feeding practices play a major role in the nutritional status of children (WHO/UNICEF, 2009). The objective of this study was to evaluate the practice of exclusive breastfeeding among mothers of children aged 0 to 59 months in the rural commune of Sinder. This is a cross-sectional descriptive study, which involved a representative and random sample of mothers of children aged 0 to 59 months. A questionnaire was completed through a structured interview. The data were collected with ODK software then analyzed with SPSS and Epi Info version 7.2 software. A total of 250 mother/child couples were enrolled. About 58% of newborns receive breast milk as their first food and 42% received pre-lacteal fluids. The majority of children are put to the breast early, including 55.2% immediately after birth and 34.4% within the next 24 hours, but 10.4% wait more than 24 hours. 66.4% of mothers say they have been made aware of EBF practices by health workers and 33.6% by those close to the mother. Around 37% of mothers say they do not believe in the nutritional and health benefits of EBF. Only 44% of infants receive EBF up to 6 months. The average duration of EBF is 4.4± 2.77 months. Among children receiving other foods in addition to breast milk before their sixth month, 56% receive water, 32.8% receive a herbal decoction, 45.6% take family meals, 50.4% drink the porridge. The practice of EBF in the rural commune of Sinder is suboptimal.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"81 22","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141338089","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":"Quality Attributes of Chinchin Produced with Blends of Flour from Cassava (Manihot esculenta) and Bambara Groundnut (Vigna subterranea)","authors":"L. Sanni, John P. Alimi, Medinat Oyiza Jimoh, Mariam Bukola Aremu, Temitope Adepeju Ihum, Titilayo Abosede Fashanu, Samson Oladipo Okunade, Abubakar Adegboyega Akanni","doi":"10.9734/ejnfs/2024/v16i71463","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i71463","url":null,"abstract":"Food fortification has been shown to be an impactful approach in improving micro-nutrient and related functional characteristics of nutrients in some food vehicles. Some of the challenges staring at Nigeria as a nation in the face include postharvest losses, high importation cost  of crops (e.g. wheat etc.) and malnutrition and this underscore the need to explore the possibilities of developing flour-based food products with functional ingredients from under-utilized indigenous food crops by processing cassava containing carotenoid and Bambara groundnut into composite flour with the view to producing functional food products thereby contributing to food and nutrition security via nutritious and healthy foods and as such addressing the sustainable development goal (SDG – 3) three set by United Nation. This research was conducted to assess quality attributes of chinchin produced with blends of flour from cassava and Bambara groundnut. \u0000Objective: The short-fall in nutrient and bioavailability of wheat, incidence of celiac disease and high importation cost of wheat to Nigeria necessitate prospecting flour from crops that are gluten-free, abundant and rich in nutritional composition for baking purpose. \u0000Study Design: Low postharvest physiologically deteriorated cassava root (IITA-TMS-IBA011368) and Bambara nut were processed into flour and blended together. A total of eight (8) samples were generated as depicted by D-Optimal mixture using Design Expert software (Version 12.0). \u0000Location and Duration of Study: This work was carried out in Ilorin, Kwara State, Nigeria for six (6) months. \u0000Methodology: The composite flour and ingredient were mixed thoroughly; the stiff dough was rolled tightly to 1cm thickness on a board and cut into small cubes, fried in a deep hot vegetable oil until golden brown at 190 °C for 10 mins using deep fryer (Model: Moulimex). After frying, the chin-chin was allowed to cool, packed and sealed for subsequent analyses. The chinchin produced were analyzed for physical, proximate compositions, sensory and microbiological qualities. The pertinent data obtained were subjected to analysis of variance using Statistical Package for Social Science (SPSS) version 25.0 (SPSS Inc. USA) and significant means were separated using Duncan’s Multiple Range Tests. \u0000Results: The physical (lightness, greenness, yellowness, overall acceptability) and proximate compositions (moisture, fat ash, crude fibre, crude protein and carbohydrate) ranged from (27.22 – 29.32, -2.71 – (-1.33), 6.26 – 8.09, 6.24 – 7.44) and (3.56 - 4.91%, 5. 21 - 8.14%, 0.69 - 2.16%, 0.85 - 2.67%, 5.87 - 9.15%, 76.50 - 81.70%), respectively. Sensory properties: appearance, color, texture, taste, crispiness, aroma and overall acceptability ranged from 5.92 – 7.00, 5.92 - 7.36, 5.72 – 6.88, 5.84 - 7.56, 5.84 - 6.80, 6.16 - 6.96 and 6.24 – 7.44, respectively. There were no growth of Coliforms, Salmonella and Shigella on all samples indicating the hygienic condition of processing ","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"19 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141336666","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}