mjlh pjwhshhy `lwm w Sny` Gdhyy yrn最新文献

{"title":"OPTIMIZATION OF NITROGEN RECOVERY IN THE ENZYMATIC HYDROLYSIS OF HEAD AND ARMS OF CUTTLEFISH (SEPIA PHARAONIS) PROTEIN USING ALCALASE","authors":"K. Asgari, S. Yeganeh, S. A. Jafarpour, R. Safari","doi":"10.22067/ifstrj.v1395i0.51100","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i0.51100","url":null,"abstract":"این پژوهش با هدف بهینه¬سازی بازیافت نیتروژنی پروتئین آبکافت¬شده از سر و بازوی ماهی مرکب ببری (Sepia pharaonis) با استفاده از آنزیم آلکالاز صورت پذیرفت. جهت بهینه¬سازی شرایط تولید پروتئین آبکافت¬شده از روش سطح پاسخ (RSM) بر اساس طرح باکس-بنکن استفاده شد. در این مطالعه، اثر سه فاکتور نسبت آنزیم به سوبسترا، دما و pH روی بازیافت نیتروژنی به‌عنوان سطح پاسخ مورد بررسی قرار گرفت. مدل ریاضی، برازش خوبی با داده¬های آزمایش داشت، زیرا 2R معادل 96/0 نشان داد که قسمت عمده تغییرات درون محدوده آزمایش توسط مدل، قابل توضیح است. براساس نتایج به¬دست¬آمده، شرایط بهینه عبارت بودند از دمای 69/52 درجه سانتی‌گراد، 50/8 :pH و نسبت آنزیم به سوبسترای 92/1 درصد، که منجر به بازیافت نیتروژنی معادل 89/36 درصد گردید. عدم معنی¬داری در فاکتور فقدان برازش در این مطالعه نیز گواهی بر قابلیت مدل در پیش¬بینی دامنه-های مورد استفاده در این آزمایش می¬باشد. بررسی ترکیب آمینواسیدی پروتئین آبکافت¬شده حاصل از شرایط بهینه سر و بازوی ماهی مرکب ببری نشان داد که این پروتئین دارای ارزش غذایی بالایی است. شاخص شیمیایی پروتئین آبکافت¬شده¬ی سر و بازوی ماهی مرکب نیز نشان داد که این پروتئین دارای مقادیر بالای اسیدهای آمینه ضروری است و نیاز یک انسان بالغ را به اسیدهای آمینه ضروری (پروتئین استاندارد FAO/WHO) برآورده می¬کند، اما در مقایسه با نیازهای ماهی کپور (پروتئین استاندارد NRC)، از نظر اسیدهای آمینه فنیل¬آلانین و ترئونین، محدودکننده می¬باشد.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"13 1","pages":"491-502"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68575653","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 EFFECT OF NANOFIBER CELLULOSE AND CARBOXY METHYL CELLULOSE ON RHEOLOGICAL PROPERTIES AND PARTICLE SIZE OF LOW-FAT MAYONNAISE","authors":"Laleh Golchoobi, M. Alimi, H. Yousefi","doi":"10.22067/ifstrj.v1395i0.50555","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i0.50555","url":null,"abstract":"نانوفیبر سلولز (NFC) پلیمر خطی D-گلوکز با مناطق کریستالی و آمورف می¬باشد که به‌صورت توأم با کربوکسی متیل سلولز CMC)) به میزان 0% تا 1% با هدف بهبود خصوصیات رئولوژیکی مایونز کم‌چربی (30% روغن) استفاده گردید. پس از تهیه 5 تیمار، آزمون ویسکوزیته ظاهری روی آنها انجام شد. سپس 3 نمونه منتخب تحت آزمون¬های رئولوژیکی، تعیین اندازه ذرات و میکروسکوپ نوری قرار گرفتند. نمونه حاوی 5/0% نانوفیبر سلولز- 5/0% کربوکسی متیل سلولز با داشتن کوچکترین اندازه ذرات و میزان یکنواختی کمتر از نمونه شاهد تجاری، دارای نزدیکترین مقدار ویسکوزیته ظاهری به ویسکوزیته نمونه شاهد تجاری بود (05/0p ). طی آزمون روبش فرکانس، روند تغییرات مدول الاستیک نمونه¬ها در سطحی بالاتر از مدول ویسکوز (G′>G″) قرار گرفت و بیانگر تقویت ویژگی¬های الاستیک در آنها بود. با توجه به نتایج آزمون¬ها، تیمار حاوی 5/0% نانوفیبر سلولز- 5/0% کربوکسی متیل سلولز به عنوان بهترین تیمار معرفی گردید.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"13 1","pages":"446-457"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68575394","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":"Functional and stability profile changes of soy proteins cross linked with dextran through natural Maillard reaction","authors":"S. Boostani, M. Mousavinasab, M. Aminlari, M. Niakosari, M. Gh.R.","doi":"10.22067/IFSTRJ.V1395I0.39329","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.39329","url":null,"abstract":"در این تحقیق پروتئین‌های ایزوله سویا با دکستران از طریق واکنش طبیعی مایلارد کانژوگه شد. الگوی الکتروفورز نشان داد کانژوگه‌های پروتئین-پلی ساکارید شکل گرفته‌اند. اندازه‌گیری شدت قهوه‌ای شدن و میزان جذب UV نتایج الکتروفورز را تأیید کرد. بررسی خصوصیات عملکردی پروتئین‌های نشان داد که پایداری حرارتی، حلالیت و خصوصیات امولسیفایری پروتئین‌های سویا با کانژوگه شدن بهبود یافته است. پایداری نوشیدنی سویای تولید شده با پروتئین‌های کونژوگه در مقابل فرایند حرارتی و در طول زمان نگهداری در مقایسه با نوشیدنی سویای تهیه شده بر پایه پروتئین‌های غیرکونژوگه افزایش یافت. در مجموع می‌توان نتیجه‌گیری کرد که امکان استفاده از واکنش مایلارد به‌عنوان راهی برای تهیه کانژوگه‌های پروتئین‌های سویا-دکستران با خصوصیات عملکردی و پایداری بهتر وجود دارد.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"13 1","pages":"180-190"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68573559","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":"Using of dry ice for astringency removal in persimmon fruit","authors":"O. Khademi, Younes Nemati","doi":"10.22067/ifstrj.v12i5.40974","DOIUrl":"https://doi.org/10.22067/ifstrj.v12i5.40974","url":null,"abstract":"گسی میوه در خرمالو یک صفت نامطلوب است که کاهش آن مستلزم برداشت میوه در زمان رسیدگی کامل و نرم شدن میوه می باشد. با این حال برداشت میوه در زمان بلوغ تجاری و رفع گسی با استفاده از ترکیبات مناسب می تواند در افزایش کیفیت میوه و بازاررسانی آن موثر باشد. در این پژوهش، رفع گسی میوه دو رقم خرمالو با نام‌های رایج رقم کرج و رقم ژاپنی با استفاده از دی‌اکسیدکربن جامد (یخ خشک) و اتانول بررسی شد. نتایج نشان داد تیمار یخ خشک به خصوص در غلظت بالا (7%)، در هر دو رقم موجب رفع گسی میوه و کاهش غلظت تانن محلول به زیر 1000 میلی‌گرم بر کیلوگرم شد ولی تیمار اتانول فقط در رقم کرج موثر بود. تیمارهای مورد استفاده سفتی بافت میوه را در هر دو رقم بطور معنی داری کاهش دادند ولی تیمار اتانول در مقایسه با تیمار یخ خشک سفتی بافت میوه را بیشتر کاهش داد. مقدار مواد جامد محلول در اثر تیمارهای رفع گسی در هر دو رقم به دلیل کاهش مقدار تانن محلول کاهش یافت ولی مقدار اسید آسکوربیک در این دو رقم تحت تاثیر تیمار رفع گسی قرار نگرفت. نتایج کلی نشان داد تیمار یخ خشک به‌عنوان تیماری موثر و ارزان قیمت، بصورت تجاری می تواند برای رفع گسی میوه خرمالو تولید شده در ایران مورد استفاده قرار گیرد.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"12 1","pages":"543-555"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68570868","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":"NUMERICAL STUDY OF STARCH CONCENTRATION AND FILLING INITIAL TEMPERATURE ON COLD AREA CHANGES IN CANNED STARCH-BASED FOOD","authors":"A. R. Nedamani, A. Ziaiifar, M. Parvini, M. Kashaninejad, Y. Maghsoudlou","doi":"10.22067/IFSTRJ.V1395I0.43900","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.43900","url":null,"abstract":"Introduction: Canning is the most effective way to food preservation. Starch- based foods include the major food materials such as porridges. These foods due to sensitivity to high shear rates used in rotary retorts and thus texture decomposition, usually sterilized in static retorts. Broken heating behavior, can headspace and initial temperature have important role on heat transfer rate and the position of cold area in these products. Heat breaking phenomena in the thermal curve, which can be seen in foods containing starch, is essentially related to gelatinization and destroying of starchgelstructure. Starchmaybe naturally exist in foods ormay be added to food formulations as an additive to create the consistency, filler, volumeproviders, emulsionstabilizer and etc. However, during thermal processing of foodscontaining high amounts of starch, complexstructural changes occur which leads to viscosity increases. These changes aredue to structural changes of starch during gelatinization; such as irreversible swelling of the starch granules, melting of starchcrystals, leaking of starch granule compound. Depending on thetype of starch and its concentration, the final product can bean aqueous solution or agel structure. Increasing in starch viscosity after gelatinization leads to decrease in heating rate, but with the advancement of heating time, when most granule swelling occurs, and the granules are being disrupted and the viscosity is reduced. This leads to increase the heating rate. This dual behavior of starch dispersion viscosity, leads to break in heating curve. Such solutions are named broken heating curve foods.The aim of this study was numerical simulation of the effect of starch concentration and initial temperature on heat transfer rate of starch dispersion during static sterilization with COMSOL software. Materials and methods:To prepare 100ml of 3.5 and 5% starch dispersion, 3.5 and 5 g starch was dissolved in 96.5 and 95 ml distilled water at 24.7C, respectively. The solution was then heated at 50C for 10 min to avoid sedimentation during the heat process. Samples were filled at 50 and 75C initial temperatures. In each can (9.9×10.1cm), T- type thermocouple was placedin one-third length from the bottom. All measurements were performed in triplicates. The 8-port data logger (Pico-TC08, England) and related software (PicoLog) were used to record the temperature data with 10s intervals.The full filled cans (without headspace) were statically heated in vertical position with no rotation. Numerical solutions of the governing equations were performed by COMSOL Multiphasics 4.2b software. A BDF method for time stepping and Backward Euler to time discretization were used. The system used to run the test and solve the equation was Intel VR CoreTM i5CPU M 460 @ 1.70 GHz and 6GB RAM. Numerical simulation of COMSOL software include spairing two physical phenomena: heat transfer and fluidflow. Since the system was cylindrical shaped can contai","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"13 1","pages":"129-140"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68573885","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":"Antimicrobial Property of Lycopene Oleoresin on some Food Pathogens Running Head: Lycopene oleoresin antibacterial potent","authors":"A. Ranjbar, E. Ranjbar","doi":"10.22067/IFSTRJ.V12I3.50061","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V12I3.50061","url":null,"abstract":"The aim of this work was to study the antimicrobial activity of tomato skin lycopene oleoresin against Pseudomonas aeruginosa، Escherichia coli، Staphylococcus ureuse، Salmonella typh ، L. monocytogenes ، Bacillus cereus، Bacillus licheniformis. Oleoresin was extracted from tomato peel. Lycopene content was measured by spectrophotometer. Lycopene oleoresin contained 2321mg lycopene/ 100 g oleoresin diluted in serial micro-dilution technique from 40,000 to 78.125 ppm. Microbial culturing was done in ELISA 96-well micro-titer plates in triplet and then MIC and MBC were determined. The results were shown that tomato peel oleoresin contained 2% lycopene, can inhibit and restrain the gram positive and negative bacteria.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"12 1","pages":"382-387"},"PeriodicalIF":0.0,"publicationDate":"2016-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68569854","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":"Effects of Different Manufacturing Methods on Yield, Physicochemical and Sensory Properties of Mozzarella Cheese","authors":"H. Jooyandeh, Majid Nooshkam, A. Davari","doi":"10.22067/IFSTRJ.V12I3.57525","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V12I3.57525","url":null,"abstract":"The effect of different mozzarella cheese manufacturing methods, i.e. direct acidification (DA), starter culture (SC) and their combination method (CM) on physicochemical, yield, texture, color and sensory properties of the product were compared. Chemical analyses of samples revealed that the SC cheese had higher fat, moisture, ash, titratable acidity, actual and adjusted yields and fat recovery than DA cheese. DA cheese showed higher springiness, cohesiveness, and hardness than CM and SC cheeses, due to denser and elastic protein network, whereas meltability and adhesiveness of DA cheese was lower than CM and SC samples. SC cheese had significantly higher b-value than DA sample. The sensory evaluation revealed that the SC cheese had higher sensory quality than other cheeses in fresh state and during 45 days of storage. In general, sensory scores of all mozzarella cheeses were acceptable up to 15th day of storage and thereafter decreased progressively till the end of storage period.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"20 1","pages":"371-381"},"PeriodicalIF":0.0,"publicationDate":"2016-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68569457","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 of gum extraction conditions from Plantago major L. seeds using response surface method","authors":"Hadi Mahdavianmehr, Y. Zahedi, S. Razavi","doi":"10.22067/ifstrj.v12i6.52760","DOIUrl":"https://doi.org/10.22067/ifstrj.v12i6.52760","url":null,"abstract":"The extraction of Plantago major L. seed mucilage was investigated using a central composite rotatable design of response surface methodology. The temperature was major factor in the extraction yield, whereas water to seed ratio and pH had minor effects on this parameter. The maximum and minimum yields were measured 18.95% and 6.35% at conditions of temperature, 85 °C; water to seed ratio, 31.3 and pH 6 and temperature, 25 °C; water to seed ratio, 31.3 and pH 6, respectively. The optimal conditions were obtained at the temperature, 60 °C, water to seed ratio, 48.9 and pH 3, that predicted value for extraction yield was 11.84%. The rheological properties of the mucilage extracted at the optimal conditions were investigated as a function of concentration at three levels of 3, 4, and 5 % w/v, and shear rate ranged from 14 to 300 s-1. Gum dispersions showed non-Newtonian shear-thinning behavior at all concentrations studied. The power law model well described the rheological behavior of the gum solutions with high determination coefficients (r2>0.99). The flow behavior index (n) varied in the range of 0.30 to 0.36. The consistency coefficient (k) was in the range 6.13-17.81 Pa.sn.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68571191","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":"Dimensionless modeling of thin layer drying process of Aloe vera gel","authors":"M. Abad, M. Niakosari, A. Etemadi","doi":"10.22067/IFSTRJ.V12I3.55168","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V12I3.55168","url":null,"abstract":"This research, presents mathematical modeling of drying process of Aloe vera slices with dimensions of 7??4??0.5??0.1 cm. Peeled Aloe vera slices with the initial moisture content of 5750% (d.b) were osmosed for 5 hours in NACL solution of 10% and temperature of 40 ??C at a constant solution to fruit ratio of 5:1. Osmosed and unosmosed Aloe vera samples were hot air dried at 55, 70 and 85??C with different air flow rates of 0.015, 0.036 and 0.054 m3/s for 13200s. The moisture content of Aloe vera samples were measured over different intervals of drying time (1200, 2400, 6000, 9600, 13200s) for each experiment. The experimental results were used to obtain two different dimensionless models based on Buckingham???s pi-theorem for both drying methods. To this end, three independent ?? terms were identified and then the relation between dependent ?? term and each independent ?? term was sought. Finally, the dimensionless models incorporating the effect of all the independent ?? terms on the dependent one derived and evaluated. The RMSE, (R2), MRD and MBE for the modeling of osmotic-convective drying method were calculated as 0.0185, 0.99, 0.05 and 0.034, respectively. Also these statistical parameters for the convective drying method were as: 0.027, 0.98, 0.061 and 0.051, respectively. Therefore the dimensionless models could predict the moisture content of Aloe vera samples during drying, properly.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"12 1","pages":"362-370"},"PeriodicalIF":0.0,"publicationDate":"2016-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68569875","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":"Investigating the relationship between the perceived thickness of the chocolate pudding in sensory and instrumental analysis","authors":"Nargess Samanian, S. Razavi","doi":"10.22067/IFSTRJ.V12I6.50418","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V12I6.50418","url":null,"abstract":"Sensory evaluation of food materials is an important factor to choose and even produce new formulations. Being time consuming, results in being difficult to interpret and the necessity to educate specialists make these methods kind of impractical. In this study, we have made an effort to introduce physical properties as a substitute for sensory evaluations in a semi solid food such as chocolate pudding. Higher reliability, reproducibility and higher pace are among some of the advantages of instrumental measurements. Thus, if sensory evaluation can be predicted based on physical properties solely, besides increasing the inspection pace, they would be available to be used online. The obtained results can also be used in designing new products for special consumers such as the dysphasia patients. The results showed that parameters such as shear viscosity, plastic viscosity, yield stress, extensional viscosity, apparent modulus and adhesive force can be used to design and produce new materials; they make sense beside each other though. In this way, the products which have been designed for the patients with swallowing difficulties should have suitable texture in mouth and also good swallow ease.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"12 1","pages":"730-741"},"PeriodicalIF":0.0,"publicationDate":"2016-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68571120","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}