Journal of Food Process Engineering最新文献

{"title":"Diagnosing Fungal Infection in Wheat Kernels by Integrating Spectroscopic Technology and Digital Color Imaging System: Artificial Neural Network, Principal Component Analysis and Correlation Feature Selection Techniques","authors":"Saman Zohrabi,&nbsp;Seyed Sadegh Seiiedlou,&nbsp;Iman Golpour,&nbsp;Mark Lefsrud,&nbsp;Raquel P. F. Guiné,&nbsp;Barbara Sturm","doi":"10.1111/jfpe.14767","DOIUrl":"https://doi.org/10.1111/jfpe.14767","url":null,"abstract":"<p>Contamination of cereal grain, especially wheat, with fungal infections can cause significant economic impacts and it endangers the health of humans and livestock. This study aims to appraise the UV/VIS–NIR and digital color (RGB) imaging systems and spectroscopic methodology to detect wheat kernels infected by fungi such as <i>Penicillium expansum</i> and <i>Fusarium graminearum</i>. NIR spectra of 190–1100 nm at 10 nm intervals, visible color reflectance images and non-visible reflectance images of wheat kernels in the ultraviolet and near-infrared ranges were applied to develop the multi-layer perceptron (MLP) artificial neural network model. The optimum wavelengths were selected by application of the principal component analysis (PCA) after preprocessing the raw spectra. A confusion matrix was used in the correlation feature selection method (CFS) for the decision tree classifier of selected features. The results showed that the four UV wavelengths of 310, 330, 400, and 410 nm were the best wavelengths using PCA to distinguish healthy and unhealthy wheat kernels. Considering the intensity of the wavelengths as the neural network inputs, samples were classified into healthy and unhealthy categories with an accuracy of 90.9%. Also, 18 features of color images in RGB, LAB, HSV, HSI, YCbCr, and YIQ spaces provided the highest average accuracy of 44.4% in classifying healthy and infected wheat kernels by using a CCD Proline camera in the ultraviolet range. In contrast, other cameras in the visible and invisible range showed low accuracy. Furthermore, the best classification accuracy of the healthy and infected samples by the use of the CFS method was obtained at 88.1%. Based on the findings, spectroscopic methodology proved to be highly effective for detecting, classifying and automatic cleaning of various agricultural seeds, with a particular emphasis on wheat kernals.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14767","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142642281","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biopolymers for a Sustainable Food System: Sources, Applications, and Environmental Impacts","authors":"Muhammad Asim Irshad,&nbsp;Alamgeer Khan,&nbsp;Zonara Zafar,&nbsp;Muhammad Suleman Najib,&nbsp;Tauqeer Ahmad","doi":"10.1111/jfpe.14770","DOIUrl":"https://doi.org/10.1111/jfpe.14770","url":null,"abstract":"<div>\u0000 \u0000 <p>The use of synthetic polymers in the food industry poses significant risk of contamination, global plastic waste, and pollution. In contrast, biopolymers offer a potential solution for a sustainable future. Derived from natural resources, biopolymers are biodegradable and compostable and do not leach hazardous chemicals into food, which make them ideal for various applications in the food industry, owing to the non-leaching of hazardous chemicals into the food. Here, an overview of the potential of biopolymers to replace synthetic plastic in food is discussed. The degradation of biopolymers and their environmental impact, the formation of biopolymer films, the utilization of different biopolymers for sustainable solutions to synthetic polymers, and their advantages are thoroughly presented. This review is expected to guide food industry stakeholders in seeking biopolymers as sustainable and eco-friendly alternatives to synthetic polymers.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microencapsulation of Ferrous Sulfate in Lipid Matrices Produced by Spray Chilling: Characterization, Controlled Release, and In Vitro Gastric Behavior","authors":"Yasmim Fernanda da Silva,&nbsp;Jayne de Abreu de Figueiredo,&nbsp;Laís Bruno Norcino,&nbsp;Cassiano Rodrigues de Oliveira,&nbsp;Soraia Vilela Borges,&nbsp;Diego Alvarenga Botrel","doi":"10.1111/jfpe.70001","DOIUrl":"https://doi.org/10.1111/jfpe.70001","url":null,"abstract":"<div>\u0000 \u0000 <p>Iron deficiency is a global nutritional concern, and food fortification is a strategy to address it. However, direct iron fortification can negatively impact sensory attributes. Spray chilling microencapsulation offers a solution while enhancing iron bioavailability. This study aimed to produce iron-containing microparticles using spray chilling with varying ratios of beeswax and cocoa butter. The ratios had minimal impact on overall yield (73%–75%). The microparticles exhibited β and β′ polymorphic forms, and the inclusion of cocoa butter led to a more amorphous and heterogeneous matrix, resulting in more complex thermal behavior. Higher cocoa butter content improved iron retention (79%–81%) compared with higher beeswax concentrations (69%–70%). LPMs with greater cocoa butter content exhibited reduced iron release, with release kinetics following diffusion and relaxation mechanisms. Iron release across different temperatures ranged from 0.11 to 0.42 mg L⁻¹, influenced by the lipid matrix, particle distribution, and size. The highest release was attributed to smaller, more homogeneous particles containing only one lipid in the matrix. LMPs effectively protected iron release under simulated gastric conditions, allowing significant release in simulated intestinal conditions (36.1%–56.3%). These iron microparticles show potential for use in the food industry, particularly for fortifying various food products, including infant formulas and supplements.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142642265","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation, Characterization, and In Vivo Anti-Fatigue Evaluation of Octacosanol Nanoemulsions","authors":"Mian Wang,&nbsp;Huihua Li,&nbsp;Jinlan Yang,&nbsp;Wei Hu,&nbsp;Jianyi Wang","doi":"10.1111/jfpe.70000","DOIUrl":"https://doi.org/10.1111/jfpe.70000","url":null,"abstract":"<div>\u0000 \u0000 <p>Octacosanol (OCT) is a natural aliphatic alcohol with multiple activities, but the poor solubility limited its wide applications. In this study, OCT nanoemulsions were prepared by a low-energy emulsification method. The particle size, polydispersity index, and Zeta potential of OCT nanoemulsions were 12.59 nm, 0.131, and −10.54 mV, respectively. OCT nanoemulsions could keep stable up to 180 days at 4°C with particle size ranging from 12.61 to 16.57 nm. In addition, OCT nanoemulsions could remain stable upon exposure to autoclaving, acid–base (pH 2–8), freeze–thaw, ultraviolet (UV) irradiation, and low concentrations of ions. The grid test time and exhaustive swimming time of the OCT nanoemulsions group increased by 70% and 40% compared with the exercise control group, indicating that OCT nanoemulsions could enhance the muscle strength and endurance performance of mice. Compared with the exercise control group, the muscle glycogen, liver glycogen, superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) levels of the OCT nanoemulsions group increased by 97%, 45%, 62%, and 20%, while the blood lactic acid and lactate dehydrogenase levels of the OCT nanoemulsions group decreased by 33% and 22%, respectively, suggesting that OCT nanoemulsions had the anti-fatigue effect. Hematoxylin and eosin staining showed that OCT nanoemulsions could repair muscle damages induced by excessive exercise. These findings could pave the way for the development of OCT nanoemulsions with high stability and anti-fatigue potential.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142642264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Gradient Vacuum Pressure on Quality Parameters of Vacuum-Fried Bananas Chips","authors":"Tran Cong Nam,&nbsp;Truong Khac Huy,&nbsp;Tran Cong Danh,&nbsp;Ngo Thao Suong,&nbsp;Le Thi Quynh Nhu,&nbsp;Quang D. Nguyen,&nbsp;Nguyen Duc Vuong","doi":"10.1111/jfpe.14773","DOIUrl":"https://doi.org/10.1111/jfpe.14773","url":null,"abstract":"<div>\u0000 \u0000 <p>The effect of vacuum pressure mode has not been studied depth yet. Effect of vacuum pressure on the quality of vacuum-fried banana slices was studies in this work. Three vacuum frying processes were conducted and tested. Classically, two constant vacuum pressures 80 (CVF-80) and 180 mmHg (CVF-180) were applied in the frying process at 90°C. One novel frying method with gradient vacuum pressure (GVF) changed from 760 to 80 mmHg was conducted and adapted. The frying temperature was kept at 90°C. The frying processes were monitoring by moisture contents and 4% was generally accepted as moisture content of final product. Meanwhile, the frying times of CVF-80, CVF-180 and GVF were 50, 80 and 60 min, whereas the brightness values (<i>L</i>*) were corresponded to 71.07, 71.36, 67.25, respectively. The GVF samples were brightest with lowest hardness value (30.8 N) and the CVF-180 was darkest with highest hardness value (36.87 N). The microstructure analysis showed that the GVF increase in both size and number of pores in comparison with CVF. Additionally, based on the paired comparison sensorial test the GVF fried banana slices were crisper than CVF samples. Our results revealed that the GVF method improves the quality of vacuum-fried banana slices, thus it can be good alternative method for production of banana snack.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing Shelf-Life of Bael Beverage Through Various Pasteurization Techniques: A Comparative Study at 25°C and 4°C With Thermal, Pulsed Light, and Microwave Treatments","authors":"Rishab Dhar,&nbsp;Snehasis Chakraborty","doi":"10.1111/jfpe.14776","DOIUrl":"https://doi.org/10.1111/jfpe.14776","url":null,"abstract":"<div>\u0000 \u0000 <p>The influence of thermal (95°C, 5 min), pulsed light (PL, 1.64 kJ/cm² available fluence) and microwave (MW, 2 kW, and 16 min ≈ 90°C final temperature) treatment on various quality attributes and shelf-life of bael (<i>Aegle marmelos</i>) beverage was investigated. The quality parameters under consideration included microbial growth, enzyme activity, bioactive components, sensory quality, and physicochemical properties. Effects of different packaging materials (ethyl vinyl alcohol (EVOH) and multilayered (ML) pouches) and storage temperatures (25°C and 4°C) were also explored. The rate of sample deterioration, loss of bioactive components, and sensory qualities increased with higher storage temperature. MW and thermal processing showed better storage stability based on the minimum microbial counts, enzyme activities, and minimal changes in soluble solids. Least sedimentation was seen in thermally treated samples. MW treatment was better in preventing alterations in pH and titratable acidity (at 25°C), reducing sugars, browning, and sensory acceptance. On 50th day at 4°C, higher total phenolic content (59%–64%), antioxidant capacity (69%–72%), and total carotenoid content (136%–139%) were obtained with the PL treatment. For both packaging materials, a shelf-life of 40–50 days (as per aerobic mesophile count ≤ 4.0 log CFU/mL) and 30 days (as per overall sensory acceptability &gt; 5) at 4°C was obtained for thermal and microwave. As per AM count, shelf-life of PL irradiated beverages was 40 days, and according to sensory acceptability, it was 30 days. Overall, MW processed beverages stored in ML-pouches and at 4°C exhibited better shelf life and storage quality.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transformation of Quality Attributes of Fruit Leathers Using Diverse Hydrocolloids: Recent Application and Future Perspective","authors":"Masud Alam,&nbsp;Mansi Rawat,&nbsp;Sawinder Kaur,&nbsp;Basharat Nabi Dar,&nbsp;Vikas Nanda","doi":"10.1111/jfpe.14782","DOIUrl":"https://doi.org/10.1111/jfpe.14782","url":null,"abstract":"<div>\u0000 \u0000 <p>This study provides a comprehensive review of recent advancements in the application of diverse hydrocolloids in the formulation of fruit-based leathers. It highlights the significant impact of hydrocolloids in improving the techno-functional properties of these fruit leathers to align with consumer preferences. The review extends beyond traditional attributes, exploring the specific effects of hydrocolloids on fruit leather formulations. Key factors such as fruit selection, processing methods, the type and concentration of hydrocolloids, and their synergistic interactions are thoroughly evaluated. The review also highlights the importance of controlling parameters like pH, sugar content, total soluble solids (TSS), drying temperature, and drying time which are crucial for maintaining the quality attributes of fruit leathers. By addressing these aspects, the study offers a comprehensive understanding of the role hydrocolloids play in developing superior fruit leather products. Moreover, the textural, and sensory properties and retention of anti-oxidant activity of fruit leathers are significantly improved with the use of hydrocolloids. This enhancement not only provides consumer demands for better texture and taste but also promotes the creation of healthier food products. Overall, this review underscores the potential of hydrocolloids in transforming fruit leather formulations, leading to more appealing and health-conscious food options.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641773","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rheological, Thermal and Physicochemical Properties of Bioprocessed Flour From Cowpea, Sorghum and Orange Fleshed Sweet Potato","authors":"Yusuf Olamide Kewuyemi,&nbsp;Chiemela Enyinnaya Chinma,&nbsp;Hema Kesa,&nbsp;Opeyemi Alabi,&nbsp;Eric Oscar Amonsou,&nbsp;Oluwafemi Ayodeji Adebo","doi":"10.1111/jfpe.14777","DOIUrl":"https://doi.org/10.1111/jfpe.14777","url":null,"abstract":"<p>This study investigated the rheological, physicochemical, and thermal properties of fermented and germinated whole reddish-brown cowpea, white sorghum and orange-fleshed sweet potato. Germination substantially reduced the pasting and rheological attributes of flour suspensions compared to the fermentation process. This study observed notable increases in the hot paste, setback, and final viscosities after the fermentation of cowpea and sorghum, indicating an improvement in the ease of cooking and greater retrogradation tendency of starch molecules. Among the fermented flours, sorghum had the highest hot paste viscosity (848 mPa s) and final viscosity (1451 mPa s). The mechanical fingerprint revealed a viscoelastic solid character, with G′ &gt; G″ over the frequency range of 0–10 rad/s for all samples. Temperature sweep data showed a sharp increase in G′ at about 80°C, corresponding to the onset of starch gelatinization. Shear-thinning behavior was observed, except in germinated and raw sorghum flours, where molecular rearrangement resulted in an initial viscosity rise at a low share rate (&lt; 20 s⁻¹). Differential scanning calorimetric analysis revealed a marginal variation in the peak transition temperature of gelatinization (98°C–104°C for all flours except raw sorghum flour, 83.87°C). The fermented sweet potato flour indicated good flour particle flowability expressed as Carr's compressibility index (30.99) and the Hausner ratio (1.45); however, the available reducing sugars could have influenced its high percentage solubility (49.83%), thus impacting low pasting viscosities. The contrasting technological features suggest an avenue to intensify efforts in exploring composite bioprocessed flours for applications in novel foods.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14777","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Headspace and Viscosity: Key Factors in the Thermal Processing of Tomato Paste (A CFD Study)","authors":"Mohsen Dalvi-Isfahan,&nbsp;Mahmood Mahmoodi-Eshkaftaki","doi":"10.1111/jfpe.14779","DOIUrl":"https://doi.org/10.1111/jfpe.14779","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigates the effects of headspace conditions (absence of headspace, full air, and full steam) and product viscosity (Brix values of 18 and 28) on the thermal processing of canned tomato paste. The results show that the presence of an air layer within the can's headspace significantly influences the temperature profile and the location of the slowest heating zone (SHZ), without markedly affecting the overall temperature magnitude. The Brix values, which indicate the paste's viscosity, are found to be crucial factors in heat transfer, with lower Brix values promoting convection and higher values favoring conduction. The average velocity for Brix 18 was approximately 10 times higher than that for Brix 28. Among the three main color parameters, the <i>a</i>* index experienced the most significant changes (maximum drop of 67%), while the <i>b</i>* index showed the least variation (maximum drop of 22%) during processing. The time required to reduce the number of bacteria to 10⁻⁶ CFU/g at the cold point of tomato paste cans was 28% higher in the product with Brix 18 compared with Brix 28. These findings underscore the importance of considering headspace conditions and product viscosity to optimize thermal processing methods, thereby enhancing the safety and quality of canned tomato products.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Spray Drying Microencapsulation of Antioxidant Bioflavonoids: A Bibliometric Analysis and Review on Recent Research Landscape (2013–2023) and Process Optimization","authors":"Wen Shan Chan,&nbsp;Khe Xin Teoh,&nbsp;Natalie Leong Joey,&nbsp;Mohamad Shazeli Che Zain","doi":"10.1111/jfpe.14766","DOIUrl":"https://doi.org/10.1111/jfpe.14766","url":null,"abstract":"<div>\u0000 \u0000 <p>Spray drying has become a prevalent method for microencapsulating antioxidant bioflavonoids, offering cost-effectiveness and suitability for commercial nutraceutical production. Yet, challenges persist due to powder instability stemming from material compatibility issues and suboptimal operating conditions. A bibliometric analysis spanning 2013–2023 explored this research domain, revealing a burgeoning interest globally, notably from China, India, and Brazil. Keyword analysis highlighted prevalent themes like response surface methodology and process optimization, emphasizing maltodextrin's frequent use in encapsulation. Research delved into critical parameters such as wall material selection, compound-to-wall ratio, and operational optimization encompassing flow rate and inlet temperature. These insights drive advancements in spray drying technology, enabling the production of premium-quality nutraceutical ingredients while addressing stability concerns. This research underscores the significance of optimizing spray drying processes to enhance the efficacy and shelf life of bioflavonoid-based nutraceuticals for commercial viability.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}