Research Journal of Food Science and Nutrition最新文献

{"title":"Fish consumption study at a household level in Dir Lower, Khyber Pakhtunkhwa, Pakistan","authors":"A. Baset","doi":"10.31248/RJFSN2020.098","DOIUrl":"https://doi.org/10.31248/RJFSN2020.098","url":null,"abstract":"Fishes are generally considered as cheap sources of protein and good quality nutrition for human consumption. A survey was conducted in District Dir Lower in Khyber Pakhtunkhwa Province of Pakistan. The survey was conducted through a properly structured questionnaire from March 13th to June 2nd, 2019 to determine the consumption of fish (i.e. Mahasheer, trout, catfish, Common Carp, Rohu, etc.) according to in educational levels, gender, per capita, based on species liking, size, time duration, the order of preference given by the people. The current survey results showed that fish consumption had no relation to the educational level because illiterate and educational males consumed 75.51 and 58.53% fish respectively. Similarly, the percentage for illiterate female was 66.67% and educational female was 55.17%. The per head consumption for lower class was 0.49 kg per year, followed by middle class 0.46 kg then upper class 0.37 kg per year. The percentage of persons consumed fish per month was 46.25% while it was only 8% a year. The people who avoided fish for its spines and the high cost were 50.75 and 31.25% respectively. It was observed that people know that fish eating can increase the eyesight, helps in high blood pressure and reduces the cardiac disease were 46.75, 13.25 and 25% respectively. It has been concluded that per head consumption was greater for the lower class followed by the middle and upper class. Most people of the district Lower Dir consume fish once a month while few people consume fish occasionally. The fish consumption has no relation with educational level because illiterate people consume more fish than educated people.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128689015","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":"Mineral and anti-nutrient composition of Pennisetum pedicellatum Trin. grass","authors":"M. Suleiman, A. Khadija, Y. Nasiru, M. Safiya, M. Alhassan, H. J. Bello","doi":"10.31248/rjfsn2019.087","DOIUrl":"https://doi.org/10.31248/rjfsn2019.087","url":null,"abstract":"The grass Pennisetum pedicellatum is an ornamental-like grass that is widely used in northern Nigeria as a source of animal feed especially by local animal farmers. The objective of this study was to determine the nutritional content of the grass and, hence, quantify their contribution to the animal feed so as to curb the unavailability of animal feed during the dry season. Both macronutrients and micronutrients were determined using flame photometry and atomic absorption spectrometric methods of analysis. The research investigates the mineral and anti-nutrients contents of Pennisetum pedicellatum grass. The anti-nutrients were determined using standard methods of food analyses. The mineral content of the sample showed a composition (mg/100gDW) of 11167 ± 3.82 sodium, 10850 ± 229.13 potassium, 108.3 ± 0.03 calcium, 28.3 ± 0.03 magnesium, 315.7 ± 0.03 phosphorus, 0.58 iron, 5.81 chromium and 4.07 nickel. However, copper, zinc and manganese were not detected in the sample. The anti-nutrient composition (mg/100 g DW) for oxalate, phytate, saponins, cyanide and tannins were 1.00 ± 0.0008, 3474 ± 0.0223, 56.00 ± 0.0035, 11.00 ± 0.0014 and 10.00 ± 0.0025, respectively. The anti-nutritional analysis reveals that the grass contains high amount of phytate and saponins and low oxalate content. The results revealed that the oxalic acid content of the grass is below the critical level while the phytate of the grass is above the critical level.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"130 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115422402","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":"Impact of school garden on dietary diversity and micronutrient level of pre-school children in Makueni County –Kenya","authors":"Crippina Lubeka, J. Kimiywe, H. Nyambaka","doi":"10.31248/rjfsn2020.100","DOIUrl":"https://doi.org/10.31248/rjfsn2020.100","url":null,"abstract":"Pre-school children are more vulnerable to malnutrition. This study sought to assess the effect of school gardens intervention in improving serum zinc, iron, and retinol levels of pre-school children in the early childhood center through diet diversity in Mulala ward, Makueni County, Kenya. A between-group quasi-experimental design study on a sample of 63 children was adopted. The intervention early childhood centres were giving vegetables and animal proteins to children from the school garden as part of the ten o'clock snack of porridge and lunchtime meal of maize and beans for six months while the control early childhood centres had the usual ten o'clock porridge and lunchtime maize and beans meal. Questionnaires were used to collect end line data on demographic, socio-economic, feeding practices, and diet diversity. Blood samples were also collected from the children and blood tests for zinc, iron, and retinol done. Blood tests for serum zinc and iron were analyzed by flame atomic absorption spectrophotometry, serum retinol was assessed by High-Pressure Liquid Chromatography. The mean dietary diversity score of the control and intervention groups was found to be significantly different at post-intervention (p-value = <0.001). A significant and positive correlation between the levels of serum hemoglobin, retinol, zinc and dietary diversity was observed among the intervention population (P-value =0.045, n= 31 R=0.363), (P-value =0.033, n= 31 R=0.384), and (P-value =0.048, n= 31 R=0.358). The study concludes that the use of a variety of green leafy vegetables and small animals in diets of young children; can improve both dietary diversity and micronutrient levels.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"78 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132556384","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 the nutritional status of children under 5 years old from farmers, fishermen and fish farmers in the northern areas of the Republic of Congo","authors":"G. Mabossy-Mobouna, Aubry Babain Loubelo","doi":"10.31248/rjfsn2020.096","DOIUrl":"https://doi.org/10.31248/rjfsn2020.096","url":null,"abstract":"The objective of this study was to evaluate the nutritional status of children under 5 years old in the households of farmers, fishermen and fish farmers in the areas of Sangha, Cuvette, Cuvette-Ouest and Plateaux. The correlation between the nutritional status of the children and the main activities of the households was established by the anthropometric measurements of nutritional status from the weight/age/height indices. The results showed that the prevalence of the three types of malnutrition in children from 0 to 59 months were 9.8% for underweight, 19.2% for stunting and 8.9% for wasting. Nevertheless, they presented spatial variations in the studied areas. The malnutrition incidence was higher in girls in Cuvette, Cuvette-Ouest and Plateaux, compared to boys. In contrary to this, in Sangha the malnutrition incidence was detected higher in boys than in girls. The children of the households surveyed were victims of the three types of malnutrition. Overall, the main activity of the household surveyed had an influence on the nutritional status of the child. However, this influence varied according to the type of malnutrition.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"309 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115991440","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":"Proximate composition, sensory properties and microbiological status of granola substituted with soursop flour (Annona muricta) for household consumption","authors":"N. J. Deedam, P. Mbah","doi":"10.31248/rjfsn2020.097","DOIUrl":"https://doi.org/10.31248/rjfsn2020.097","url":null,"abstract":"This study was undertaken to investigate the proximate composition, sensory properties and microbiological status of granola substituted with soursop flour for household consumption. Matured soursop fruits were processed into flour. Granola was prepared from blends of wheat and soursop flours using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to soursop flour (SSF), and 100% wheat flour as control. Samples were subjected to sensory evaluation within 30 minutes of production. Proximate analysis was carried out using standard methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total bacterial and fungal counts. Proximate analysis revealed an increase in moisture (5.21 to 7.22%), ash (1.25 to 1.79%), protein (9.56 to 12.62%), crude fibre (0.83 to 1.21%) and energy contents (418.64 to 422.22kcal) with decrease in fat (14.13 to 12.09%) and carbohydrate contents (69.02 to 65.07%) as substitution of wheat flour with soursop flour increased. Sensory analysis showed that colour, taste, texture and overall acceptability of the control granola were more preferred. Colour of control granola and sample substituted with 20% SSF were significantly (p<0.05) similar. Similarly, texture and overall acceptability of control granola and samples substituted with 10, 20 and 30% SSF were significantly (p<0.05) similar suggesting that wheat flour can be substituted with soursop flour at levels up to 30% for the preparation of granola. During storage, total bacterial counts (TBCs) and fungal counts (TFCs) were observed to increase for all granola samples. TBCs and TFCs of granola samples after 3 weeks of storage ranged from 6.00×103 to 7.00×103cfu/g and 5.00×104 to 5.20×104cfu/g, respectively. The samples presented adequate microbiological conditions and were within recommended safe limit of microbial guidelines. The findings of this study therefore show that soursop can be utilized in the preparation of granola with improved nutritional value over wheat flour thereby reducing wastage associated with soursop fruits.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128032077","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":"Effect of fluted pumpkin seeds flour on the proximate and sensory properties of cooking banana flour biscuits and queens cake for household consumption","authors":"P. N. Olumati, N. J. Deedam, M. China","doi":"10.31248/RJFSN2019.082","DOIUrl":"https://doi.org/10.31248/RJFSN2019.082","url":null,"abstract":"Biscuits and queens cakes were produced from the blends of cooking banana/fluted pumpkin seeds flour at a substitution levels of 100% wheat flour (control), 90% cooking banana, 10% fluted pumpkin seeds flour, 80% cooking banana, 20% fluted pumpkin seeds flour and 70% cooking banana, 30% fluted pumpkin seeds for households consumption. Proximate and sensory properties of the food products (biscuits and queens cakes) was analyzed. Results for proximate composition showed that samples CPDB 70% cooking banana, 30% fluted pumpkin seeds flour and CPDQ 70% cooking banana, 30% fluted pumpkin seeds flour had the highest value for protein while sample WHAB 100% wheat flour biscuits and WHAQ 100% wheat flour queens cake (control) had the highest value for carbohydrate content. Result for Sensory properties: colour, texture, taste, flavour and general acceptability) revealed that 100% wheat flour products were most preferred compared to all the samples. However, sample CPBB and CPBQ 90% cooking banana with 10% fluted pumpkin seeds flour substitution were comparable to the control in all the attributes evaluated. Sample CPDB and CPDQ had the lowest value and were least preferred. Protein content of biscuits and queen cakes samples improved progressively with increased substitution levels of enrichment with fluted pumpkin seeds flour. This confirms that the developed biscuits and queens cake have a better nutritional value compared to the control sample and could be used to stem the tide of protein energy – malnutrition in the family.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131953471","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":"Microbiological quality of selected street vended foods during wet and dry season in parts of Port Harcourt metropolis, Rivers State, Nigeria","authors":"M. Akusu, D. Kiin-Kabari, S. Achinewhu, G. Oyet","doi":"10.31248/RJFSN2020.091","DOIUrl":"https://doi.org/10.31248/RJFSN2020.091","url":null,"abstract":"Microbiological quality of selected ready-to-eat (RTE) street vended foods (SVF) were determined to evaluate the impact of wet and dry seasons on food safety in 3 locations (Makoba-station 1, Elekahia-station 2 and Rivers State University-station 3). Six food products investigated were roasted plantain (RP), roasted fish (RF), roasted yam (RY), suya (SY), meat pie (MP) and doughnuts (DN). Total Aerobic Count (TAC), Total Coliform Count (TCC), Faecal Coliform Count (FCC), Total Staphylococcus Count (TSC), Total Salmonella Count (TSC2), Total Bacillus Count (TBC), Total Mould Count (TMC) and Total Yeast Count (TYC) were examined. Results revealed that TAC had significantly (p<0.05) highest value of 8.46 log10CFU/g in RF2 with no growth in samples RP2, MP1 and DN2 during the wet season while TAC were isolated in all samples during dry season with a range of 5.18 to 7.44 log10CFU/g. TCC was highest in RF2 (8.04 log10CFU/g) and SY2 (7.33 log10CFU/g) during the wet and dry seasons, respectively. FCC ranged from 6.00 to 8.45 log10CFU/g for samples RF2 and MP1 during wet season while 5.15 to 7.10 log10CFU/g was isolated during dry season. TSC ranged from 6.00 to 8.00 log10CFU/g representing 55.55% growth rate during the wet season while no growth was observed in all the samples during dry season except RP1 (5.62 log10CFU/g) and RF2 (6.76 log10CFU/g). There was Salmonella growth in all the SVF with values ranging from 5.00 to 7.04 log10CFU/g during the dry season with NG in SY1 while TSC2 were only isolated in RF1 and SY2 during wet season with the values of 7.11 log10CFU/g and 7.57 log10CFU/g, respectively. TBC ranged from 6.00 to 8.30 log10CFU/g with NG isolated in samples RP3, RF3, RY2, MP3 and DN1 at wet season while significantly highest value of 6.63 log10CFU/g (SY2) was isolated in SY2 and 61.11% NG during dry season. TMC in all the SVF had higher values during wet season than the dry season. TYC was highest in RY2 (7.81 log10CFU/g) and SY1 (8.76 log10CFU/g) during wet and dry seasons, respectively. The study thus, revealed that seasonal variations and locations of SVF have a great impact on their microbiological quality.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114704310","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":"Storage stability of healthy nutrient bar without preservatives as dietary supplement for women at risk of osteoporosis","authors":"M. Javed, A. Kaur, A. Kochhar, Rafiya Munshi","doi":"10.31248/RJFSN2020.090","DOIUrl":"https://doi.org/10.31248/RJFSN2020.090","url":null,"abstract":"The objective of this study was to examine the stability of the healthy nutrient bars developed as a supplement for the women approaching menopause, who are at risk of osteoporosis. In this study, convenient, ready-to-eat highly nutritious bars with natural food ingredients of plant origin were developed. These analyzed both nutritionally and microbiologically to check their suitability for supplementation to women at risk of osteoporosis. Bars were packed in metalized polyester films (MPF) under ambient conditions for a period of 90 days to further check their storage stability for a period of three months. The parameters which were determined to check its storage stability were physical, oxidative, sensory and textural profile analysis on monthly basis and microbiological changes on fortnightly basis. Physical characteristics of the bar showed no significant change however chemical parameters like Thiobarbituric acid (TBA) and free fatty acid values increased significantly (p≤0.05) on storage. Bars remained microbiologically safe and acceptable during entire period of storage under ambient temperature (15-35°C) conditions. After 3 months of storage, the overall acceptability score of bars decreased significantly (p≤0.05) from 8.25 to 7.42 on a 9 point hedonic scale with an increase in free fatty acid values from 1.15 to 3.36 meqO2/kg fat, TBA value from 0.22 to 0.91 mg malonaldehyde (MA)/ kg and Browning Index showed no significant increase from 0.14 to 0.28 (OD) on three months of storage. Texture profile analysis helped in evaluating the change in hardness gumminess, chewiness and cohesiveness of the bar, which affected the physical appearance and overall acceptability of the product.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115319046","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":"Proximate composition, functional properties and oil characterization of ‘Kpaakpa’ (Hildegardia barteri) seed","authors":"C. N. Eluchie, A. E. Uzukwu, N. Kabuo, N. Bede, J. Ibeabuchi, C. Ofoedu","doi":"10.31248/RJFSN2019.079","DOIUrl":"https://doi.org/10.31248/RJFSN2019.079","url":null,"abstract":"Evaluation of proximate compositions, functional properties and oil characterization of ‘kpaakpa’ (Hildegardia barteri) seed was studied. Defatted and undefatted ‘kpaakpa’ (Hildegardia barteri) seed flours were produced. The proximate and functional properties were determined on both the defatted and undefatted flours. The crude ‘kpaakpa’ seed oil was extracted (using hexane solvent) and characterized. The result of proximate analysis showed the moisture content, ash, fat, crude fibre, protein and carbohydrate contents to be 11.18, 5.6, 37.92, 6.45 31.53 and 7.37% respectively for undefatted flour and 18.6, 6.8, 4.37, 1.99, 26.52 and 41.72% respectively of the defatted flour sample. The results of functional properties did not show a consistent behavior for all the parameters analyzed for both defatted and undefatted ‘kpaakpa’ seed. However, it showed that defatting operation increased most of the functional properties except for bulk density and wettability which increased in undefatted ‘kpaakpa’ seed flour. The results obtained for the oil characterization of the extracted crude ‘kpaakpa’ seed oil showed 0.86 g/g for specific gravity, 0.87g/ml for density, 8.84 mgKOH/g for peroxide value, 55.36% for unsaponifiable matter, 56.48% for iodine value, 0.30% for free fatty acid (FFA) and 0.59% for acid value. The results obtained in this study indicate that both the defatted and undefatted ‘kpaakpa’ seed flour can be utilized in food system because they are good sources of protein, can be used to substitute or supplement flours with low protein in food production and can as well be useful sources of low-fat fabricated foods as well as animal feeds. The oil however can be utilized commercially for production of vegetable oil.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127451408","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":"Proximate analysis of fruits and vegetables wastes from Nairobi County, Kenya","authors":"J. Kamau, F. Mwaura, J. Mwaniki, D. Mbui","doi":"10.31248/RJFSN2019.088","DOIUrl":"https://doi.org/10.31248/RJFSN2019.088","url":null,"abstract":"Proximate analysis of twenty fruits and vegetable waste from Nairobi County was evaluated. They were obtained from Kangemi and Wakulima markets. Standard procedures were used for the analysis of crude fat, protein, fiber, carbohydrates, moisture, ash, nitrogen-free extract and energy. The results obtained revealed that moisture content was in the range of 82.8 to 95.86% apart from sweet potato and banana which was 62.05 and 74.30% respectively. Protein range was between 0.57 to 3.49% with high-fat content being recorded in avocado at 9.03%. The ash content was highest in comfrey at 3.46% and lowest in mango at 0.44%. The carbohydrate level obtained by the difference method was lowest in courgette at 1.99% with crude fiber ranging from 0.69 to 2.73%. The total calculated energy ranged from 1.94 to 39.98 Kcal/100g. The macro-nutrient concentrations were 3.59 and 1.53% for potassium and calcium respectively. Lead, iron and zinc were detected at 15.1±3.6, 3742±235 and 176±11 ppm respectively. There is the presence of proximate properties in the edible portion of wasted fruits and vegetable and therefore, this study recommends proper fruits and vegetable handling during harvest, transportation, storage and marketing. Besides, the unavoidable waste should be used as biomass in energy production to deal with landfilling issues in the market places.","PeriodicalId":246770,"journal":{"name":"Research Journal of Food Science and Nutrition","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132999650","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}