European Journal of Nutrition & Food Safety最新文献

{"title":"The Association between Dietary Intake and Lifestyle Patterns of People with Type 2 Diabetes Mellitus in Manipur, India","authors":"Mongjam Priyangka Chanu, Namita Singh","doi":"10.9734/ejnfs/2024/v16i61434","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i61434","url":null,"abstract":"The aim of the study was to examine the association between dietary intake and lifestyle pattern of diabetes patients in Manipur. Tribal and non tribal respondents between 45-64 years of age were randomly selected from the Regional Institute of Medical Sciences (RIMS) Hospital Manipur. Total number of 200 study subjects, 100 tribal and 100 non tribal subjects constituted the study. The information was collected on socio-demographic profile, clinical, anthropometric measurements and dietary intakes of the patients by using interview schedule and 24-hour dietary recall methods. The data were analyzed and tabulated using statistical tools such as frequency, percentage, mean, standard deviation and Pearson’s correlation test. The key results indicate that alcohol consumption, elevated triglycerides levels, low energy, oils and sugar intake were notably linked with the prevalence of diabetes. Additionally, low calcium intake, particularly among non tribal individuals, demonstrated a significant correlation with elevated Fasting Blood Glucose (FBG) levels, suggesting a potential risk factor for Type 2 diabetes. Moreover, low calcium intake among the non-tribal community was associated with increased Post Prandial (PP) test results, indicating a rise in post-meal glucose levels. Notably, tribal energy intake and non-tribal protein consumption were significantly associated with HbA1c levels, reflecting their impact on glycemic control.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":" 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140990368","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":"Extraction of Natural Food Color from Tomato, Carrot and Turmeric","authors":"F. N. Kabir, Shohel Rana Palleb, Md. Abdul Halim, Sourav Biswas Nayan, M. B. Uddin, Mohammad Gulzarul Aziz","doi":"10.9734/ejnfs/2024/v16i51433","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i51433","url":null,"abstract":"The demand for natural and healthier food products has increased dramatically in recent years due to growing consumer awareness of the impact food has on health as well as evidence of adverse effects from various ingredients, including some additives. This study evaluates the extraction method, solvent effects, precipitation, identification, purification, and lycopene, carotene, and curcumin content from turmeric, carrot, and tomato. Along-side, tomato, carrot, and turmeric samples were subjected to two different extraction and purification processes: solvent extraction for lycopene and carotene, and alkalization for curcumin. The samples were extracted and purified at room temperature (30ºC) and chilled (4ºC) for a period of three weeks. Tomato extracts had lycopene contents ranging from 0.0153 to 0.0362 mg/100g. obtained carotene content, which was then extracted using a solvent in the range of 61.43 to 81.72 mg/100g. The alkalization process produced a curcumin concentration of 91.17 to 110.41 mg/100g. Comparing the ethyl acetate extraction technique to the anti-solvent method, a greater amount of lycopene (red) and carotene (orange) precipitation was obtained. The maximum amount of curcumin precipitation obtained in lower pH solution. Lower pH is important to maintain the stability of curcumin precipitation. The experience of this research work suggested that lycopene from tomatoes, carotene from carrots, and curcumin from turmeric might be an excellent source to meet the increasing need for natural colorants.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":" 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140995361","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":"Polycyclic Aromatic Hydrocarbons Contamination and Quality of Locally Produced Crude Palm Oil in South-South Zone, Nigeria","authors":"Onyegeme-Okerenta M. Blessing, Isiodu C. Vera, Essien B. Eka","doi":"10.9734/ejnfs/2024/v16i51432","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i51432","url":null,"abstract":"Background: Oil palm, Elaeis guineensis Jacq is a perennial crop mainly cultivated for its vegetable oil. The fatty acid composition of crude palm oil (CPO) is mostly composed of palmitic, stearic oleic, and linoleic acids.\u0000Objectives: This study evaluated the quality of locally produced CPO from six states of South-South zone, Nigeria.\u0000Methods: The parameters of CPOs were characterized by specific gravity (SG), acid value (AV), percentage of free fatty acid (%FFA), and saponification value (SV) and peroxide value (PV). Polycyclic aromatic hydrocarbons (PAHs) in CPO were quantified using standard procedures, the related risk due to daily consumption of 25 g was characterized by lifetime cancer risk (LCR) and margin of exposure (MOE).\u0000Results: The study observed that the mean values of the parameters were 0.931 SG; 5.01 mgKOH g-1 AV; 2.28% FFA; 177.27 mgKOH g-1 SV and 29.65 meqO2 kg-1 PV. Apart from %FFA, the others did not meet the requirements recommended by the Codex Alimentarius Commission of the joint WHO/FAO. Diagnostic ratios of PAHs suggested a mixture of petrogenic and pyrogenic origins. The MOEs showed low health concern while 16PAH-LCR values which ranged from 2.48E-04 - 4.48E-04 were unacceptable. The screening value 0.003 was significantly (p> 0.05) lower than the computed total BaP equivalent (BaPeq) values indicating potential human health concerns. It is recommended that CPO processing and storage methods should be properly monitored to prevent quality reduction and contamination, which might have adverse effect on consumers.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":" 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140997685","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":"Analysing the Composition of Commercial Turmeric Powder: Assessing Contaminants and Its Impacts Curcumin and Water-soluble Vitamins Levels","authors":"Seth Ankamah, Christopher Larbie, Marina Tandoh, Kate Nana Ama Afram, Godwin Agbeka","doi":"10.9734/ejnfs/2024/v16i51431","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i51431","url":null,"abstract":"Aims: Turmeric, with its active component curcumin, has garnered global attention for its medicinal benefits, including anti-inflammatory and antioxidant properties. This study aimed to analyse turmeric powder obtained from the Greater Accra Metropolis for nutrients and contaminants.\u0000Study Design: Experimental.\u0000Place and Duration of Study: Entrance Pharmaceuticals, Accra for 6 months.\u0000Methodology: 22 samples from 10 different processing sites and open markets were tested using physical and chemical methods. HPLC identified curcumin, ascorbic acid, riboflavin, thiamine, and pyridoxine levels. An independent t-test was done to compare concentrations of these nutrients in the powdered turmeric samples from the two sources.\u0000Results: Assessment showed no yellow lead salts but 9.1% were adulterated with chalk, and 91% contained metanil yellow. Curcumin (2014.95 vs. 567.79), riboflavin (21.60 vs. 1.75), thiamine (14.75 vs. 0.65 mg/mL), pyridoxine (9.35 vs. 0.65 mg/mL), and ascorbic acid (0.00 vs. 101.60 mg/mL) were significantly higher (p<0.05) in processed samples than open market ones. Samples without adulterants had higher curcumin and micronutrient levels.\u0000Conclusion: Strengthening monitoring programs is crucial to tackling food adulteration concerns.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":" 60","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141000727","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":"Optimization and Shelf-life Study of Finger Millet-based Cookies Premix","authors":"Sujata Sethy, R. Mogra","doi":"10.9734/ejnfs/2024/v16i51430","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i51430","url":null,"abstract":"Multigrain cookie premixes were developed using finger millet (Eleusine coracana) to provide a nutritious food option for vulnerable groups, especially preschool children facing micronutrient malnutrition. Three types of cookie premixes were formulated with varying proportions of grains and evaluated for sensory parameters using a 9-point hedonic scale. The best combination of calcium and iron-rich ingredient s was found to be finger millet flour, refined wheat flour, grain amaranth, garden cress seed, milk powder in the ratio of 40:25:20:5:10. This premix was also evaluated for nutritional composition and shelf life. The cookies made from this premix were rich in essential nutrients, with 319.8 mg of calcium and 8.89 mg of iron per 100 g. The sensory evaluation showed that all the premixes were well accepted (sensory score >7) and the selected premix remained acceptable over a storage period of 90 days.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"43 S203","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141003270","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":"Search for Local Food Supplements: Study of the Nutritional Value of 15 Plant Species from Niger","authors":"Soumana Sourounda Idé, Mahamane Sabiou Sani Maazou, S. Sangaré, Maman Mahaman Salissou, Almoustapha Théodore Yatta, Mahamane Djika Hachimou, Garba dit Gado Halidou Ousseini, Almou Abdoulaye Alio, Sabo Haoua Seini, Ameyapoh Yaovi","doi":"10.9734/ejnfs/2024/v16i51427","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i51427","url":null,"abstract":"In Niger, the prevalence of malnutrition and mortality linked to undernutrition among Nigerien children under 5 years of age remains high and constitutes a major concern for public authorities. However, the country is teeming with significant biodiversity that could help combat high levels of undernutrition among children aged 6 to 59 months. The present study aimed to evaluate the nutritional quality of 15 plant species of which 17 samples were taken as potential complementary foods. The water, ash, lipids, protein and cellulose content were determined. Carbohydrate content and energy density were calculated. Biochemical characterization of the sampled foods showed that Glycine max seeds were richer in protein (36.39%). Neocarya macrophylla almond has a relatively high lipid content (60.75%) and cellulose content (26.74%). The pulp of Hyphaene thebaica was rich in mineral elements (7.16%). The tuber of Ipomoea batatas (95.25%) and the pulp of Neocarya macrophylla (93.01%) contained sufficient carbohydrates, and the humidity was found to be higher specifically in the cereal (Pennisetum glaucum) and the tuber of Borassus aethiopum with rates of 6.72% and 5.70 %, respectively. In addition, a positive and significant correlation was observed on the one hand between the cellulose content and that of proteins and lipids and between the protein and lipid levels. In contrast, the correlation between carbohydrate levels and those of proteins and lipids was negative and very significant. The results confirm that pulps and kernels of fruits, legumes, tubers, and cereals can be incorporated into numerous preparations intended for children to supplement their diet.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"55 46","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141009980","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 Nutrient Balance and Nutrition use Efficiency on Red Gram (Cajanus cajan) under Various Foliar Feeding","authors":"Akshay Kumar G, Udhaya Kumar K, Vanathi D, Samundeshwari R, Silambarasan M, Patricia Kalairasi J","doi":"10.9734/ejnfs/2024/v16i51429","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i51429","url":null,"abstract":"AIM: To assess the nutrient balance and nutrient use efficiency on red gram.\u0000Place and Duration of Study: A field experiment was carried out during Rabi season 2023-24 at Instruction farm of Karunya Institute of Technology and Sciences, Coimbatore. Experimental          field was silty clay loam in texture with available N (311.0 kg ha-1), P2O5 (15.7 kg ha-1), K2O (185 kg   ha-1).\u0000Statistical Design: Randomized Block Design (RBD).\u0000Methodology: The study consist of 8 treatment and replicated three times T1- 100% RDF + FYM 12.5 t ha-1 + 2% DAP, T2- 100% RDF + FYM 12.5t ha-1 + 2% Urea, T3- 100% RDF + FYM 12.5 t ha-1 + 40 ppm NAA spray, T4- 100% RDF + FYM 12.5 t ha-1 + 10 ppm Salicylic, T5-100% RDF + FYM 12.5 t ha-1 + 75 ppm GA3, T6- 100% RDF + FYM 12.5 t ha-1 + 5 kg TNAU Pulse wonder T7- 100% RDF + FYM 12.5 t ha-1 T8- Control.\u0000Results: Application of 100% RDF along with 12.5 t ha-1 FYM + 5 kg ha-1 TNAU pulse wonder resulted in Maximum nutrient NPK uptake, nutrient availability and agronomic efficiency was observed.\u0000Conclusion: Application of full dose of RDF along with FYM and TNAU pulse wonder reacted better in terms of NPK uptake, nutrient availability and agronomic efficiency when compared to other foliar treatment in the evaluation of nutrient balance and nutrient use efficiency.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"48 29","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141010290","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 Effects of Edible Coatings of Ocimum sanctum and Aloe vera on Jaggery Shelf Life","authors":"Huma Rana, A. P. Garg, Sourabh Jain","doi":"10.9734/ejnfs/2024/v16i51428","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i51428","url":null,"abstract":"Background: In western Uttar Pradesh, jaggery is a widespread cottage enterprise based on agriculture, and farmers are forced to sell their product at a lesser price when it is still fresh. Therefore, it was thought to be desirable to create better storage techniques in order to extend its shelf life.  Aloe vera, and Ocimum sanctum, often known as \"Tulsi,\" are frequently utilised as antimicrobial food additives because they offer a host of other health advantages in addition to their well-known antibacterial qualities. Because the edible coatings made of these herbs provide a semi-permeable barrier to gases and water vapours, they may prolong the shelf life of jaggery by preventing degradation. \u0000Objective: The goal of the current study was to assess the ability of edible coatings of common Indian herbs, such as tulsi and Aloe vera,, to extend the shelf life of jaggery while maintaining attributes that are equal to those of fresh jaggery, in accordance with the guidelines set forth by the Food Safety and Standards Authority of India (FSSAI). \u0000Methodology: The physicochemical characteristics, antioxidant activity, total viable count, and antibacterial activity of tulsi-Aloe vera, coated (TAC), Ocimum sanctum, and Aloe vera, (AC) jaggery were assessed and compared with non-coated control. The physicochemical properties were ascertained using standard methodology for measurement of reducing sugars, proteins, phenols, saponins, tannin, alkaloids, and flavonoids. The antimicrobial activity was ascertained by means of the agar double diffusion method. According to established protocol, antioxidant activity was assessed using the DPPH radical scavenging assay and the reducing power assay. \u0000Results: According to the research, there is no discernible microbiological deterioration and the edible coatings containing tulsi and Aloe vera, extend the shelf life of jaggery during storage. When compared to uncoated jaggery, coatings were efficient at preventing the growth of both Gramme positive and Gramme negative microorganisms. Over the course of six months, the herb-infused coatings also retained their phenolic, flavonoid, and tannin contents, which improved their anti-oxidant efficacy when compared to the untreated control group.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141006060","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":"Antibiogram and Molecular Detection of Aflatoxigenic Gene from some Species of Aspergillus in Cereal Grains","authors":"S. C. Ihechu, Nedie Patience Akani, T. Sampson","doi":"10.9734/ejnfs/2024/v16i51425","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i51425","url":null,"abstract":"Aflatoxins are potent mycotoxins produced by certain strains of Aspergillus, which pose significant threats to human and animal health due to their carcinogenic and mutagenic properties. The study therefore targeted the antibiogram and molecular detection of aflatoxigenic gene from some species of Aspergillus in Cereal grains. Seventy-two samples of maize, rice, wheat and millet were bought from different vendors in Mile 3, Mile 1 and Rumuokoro Market in Port Harcourt, Rivers State, Nigeria. The molecular characterization and detection of the aflatoxin regulatory gene was achieved using a PCR-based technique. The disc diffusion method was used in determining the antibiogram of the isolates. Data showed that the species were closely related to Aspergillus flavus strain HBF576, Aspergillus flavus strain AS25, Aspergillus niger strain A40, Aspergillus flavus strain 64-A1, Aspergillus flavus, A1S6_8 and Aspergillus flavus strain AKF-10. More so, thirteen (86.7%) of the fungal isolates had the aflatoxin regulatory gene. The antibiogram showed that 100% of A. flavus and A. niger were completely susceptible to nystatin while 95.45% of A. flavus and 100% of A. niger were susceptible to itraconazole. Fluconazole was however, the least potent antifungal agent. The presence of aflatoxin-producing Aspergillus bearing the aflatoxin regulatory gene could be a concern to the public, especially with the documented effect of aflatoxin on human health. The study indicated a high in vitro growth inhibition activity of nystatin, which could therefore serve as a potent antifungal agent in the control and management of infections associated with these fungal isolates in cereal grains.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"28 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141051000","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":"Amino Acid Compositions, In Vitro Antioxidant and Anti-diabetic Properties of Cookies from Wheat and Kidney Beans (Phaseolus vulgaris L.) Flour blends","authors":"Dele Ayorinde Olowookere, S. Malomo","doi":"10.9734/ejnfs/2024/v16i51420","DOIUrl":"https://doi.org/10.9734/ejnfs/2024/v16i51420","url":null,"abstract":"This study evaluated the in vitro antioxidant and antidiabetic activities of the cookies produced from wheat and kidney bean composite flours at different ratios viz: 100:0 (WKB 1), 80:20 (WKB 2), 60:40 (WKB 3), 40:60 (WKB 4), respectively. The proximate compositions of the composite flour blends improved during the baking process into cookie, most especially the crude fibre (12.09-13.73%) and crude protein (18-21%) contents, respectively. The amino acid profiles of the cookies were well established with high biological values (>70%) with good essential, non-essential and hydrophobic amino acids while glutamic acid was mostly abundant in the cookies. The in-vitro antioxidant properties of the cookie samples were more potent (~80%) when compared with a standard ascorbic acid, a well-known antioxidant. Besides, the in-vitro anti-diabetic properties of the cookie samples were revealed through their improved α-amylase and α-glucosidase inhibition potentials (~70%) when compared with a standard acarbose, a well-known anti-diabetic drug. The weights (5.20-6.41 g), width (45.70-45.88 mm), thickness (5.03-5.06 mm) and spread ratio (11.89-12.26) of the cookies from the composite flours were significantly (P<0.05) comparable to the control (WKB 1) sample, respectively. This, however did not alter the organoleptic attributes of the composite cookie samples when compared to the commercial ones. We therefore concluded that the cookies rich in antioxidants and anti-diabetic potentials could be produced from wheat and kidney bean flour blends.","PeriodicalId":508884,"journal":{"name":"European Journal of Nutrition &amp; Food Safety","volume":"7 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140671211","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}