Asian Journal of Dairy and Food Research最新文献

{"title":"Preparation of Gluten Free Cookie using Chestnut and Foxnut Flour Blend: Composition Optimization Through Response Surface Methodology","authors":"Divya Singh Chauhan, Apoorva Behari Lal, Anto Pradeep Raja Charles, Amit Pratap Singh, A. Khare, Pranav Vashisht","doi":"10.18805/ajdfr.dr-2178","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2178","url":null,"abstract":"Background: Cookies are baked products that are consumed as a snack worldwide.Gluten, a commonly known protein found in wheat flour, contributes to the extensibility and elasticity of cookie dough. For an individual with aceliac disease, the consumption of gluten should be avoided. In addition, those who observe religious fasts abstain from wheat and wheat-derived items. This study developed gluten-free cookies and studied the impact of chestnut and foxnut flour on its physical, nutritional and sensory properties. Methods: The experimental planning and analysis were performed using the Response Surface Methodology. Two independent variables (foxnut and chestnut flour) were selected and the Central Composite Design was applied. Altogether, thirteen experimental formulations were used for producing cookies. Along with sensory evaluation, the cookies’ moisture, ash, fat and protein contents were examined. For general acceptance, 25-30 semi-trained panelistswere chosen to conduct the sensory analysis based on a numerical scoring test. Result: The sample (S12; 60% chestnut and 5% foxnut flour) had the greatest overall acceptance score. The chemical components of S12, namely moisture, ash, fat and protein, were 3.84%, 3.51%, 18.52% and 6.92%, respectively. Compared to the control sample, S12 was preferredby the panelists.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"93 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139836733","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":"Influence of Packaging Materials and Size on Shelf Life and Quality of White Button Mushroom during Storage","authors":"B.L. Attri, A. Srivastava, Shwet Kamal, V.P. Sharma","doi":"10.18805/ajdfr.dr-2069","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2069","url":null,"abstract":"Background: Because of porous fruit body, high moisture content and extremely high respiration rate, the postharvest shelf life of button mushroom is a bottleneck in the mushroom industry as very high losses are recorded during transportation and marketing if the produce is not handled properly. Methods: NBS-5 strain of white button mushroom was treated with 0.05% potassium meta-bisulphite (KMS) followed by packing in 200, 400, 600, 800 and 1000 g capacity polyethylene (PE) and polypropylene (PP) bags of 150 gauge along with 0.01% vents. Dipping in water and packing in 200 g capacity bags was used as control. The packed mushrooms were stored at ambient (24-25°C and 58-62% RH) and low (4-6°C and 80-82% RH) temperature. Result: A significant increase in PLW (%) was recorded in all the treatments both at ambient and low temperature during storage but the increase was faster at room than refrigerated conditions. The white button mushroom in PE had a shelf-life of 7 and 16 days whereas it was 3 and 7 days, respectively, at ambient and low temperature storage conditions in control. A significant reduction in protein, sugars and phenols was recorded whereas polyphenol oxidase (PPO) increased notably during storage. Pack sizes of 200 and 400 g had an edge over 600, 800 and 1000 g with higher shelf-life at both storage conditions. PE packing was found comparatively better for extension of shelf-life compared to PP. The overall acceptability of button mushroom was also found better in 200 g and 400 g packing. The study revealed that the postharvest shelf-life of white button mushroom var. NBS-5 can be extended up to 16 days by packing in 200 and 400 g packs of PE stored at low temperature after pre-treatment of KMS.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"6 1-2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139850536","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":"Assessment of Potential Probiotic Properties and Biotechnological Activities of Lactobacillus Strains Isolated from Traditional Algerian Fermented Wheat ELHAMOUM","authors":"Amina Chadli, B. Benbouziane, K. Bouderoua, Mohamed Cherif Bentahar, D. Benabdelmoumene","doi":"10.18805/ajdfr.drf-352","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-352","url":null,"abstract":"Background: The objective of the current study was to explore the in vitro probiotic and technological characteristics of lactic acid bacteria (LAB) isolated from Algerian fermented wheat. Methods: Three LAB strains were selected and identified using 16S rRNA gene sequencing, in vitro assessments of probiotic properties included resistance to simulated gastric and intestinal conditions, auto-aggregation and antimicrobial susceptibility against common pathogens. Furthermore, the strains were evaluated for their biotechnological properties. Results: The results of 16S rRNA gene sequencing showed that two of them were Levilactobacillus brevis (LAn91 and LAn110) and LAn12a was Lactiplantibacillus pentosus. The tolerance of all strains to gastric acid and bile salts was more than 90%; they showed a high auto-aggregation capacity and a variable antagonistic property against pathogenic strains. Strain LAn12a presented the best biotechnological characteristics (proteolytic, acidifying and lactose hydrolysis), while the LAn91 and LAn110 strains were not able to acidify milk. All the strains exhibited a survival count in fermented milk exceeding 7 log CFU/ml during storage at 4°C on day 21, which surpasses the requirement of 6 log CFU/ml to provide health benefits. These bacteria can also be employed for the creation of functional foods and to validate their suitability as probiotic starter cultures.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":" 34","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139789556","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":"Influence of Packaging Materials and Size on Shelf Life and Quality of White Button Mushroom during Storage","authors":"B.L. Attri, A. Srivastava, Shwet Kamal, V.P. Sharma","doi":"10.18805/ajdfr.dr-2069","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2069","url":null,"abstract":"Background: Because of porous fruit body, high moisture content and extremely high respiration rate, the postharvest shelf life of button mushroom is a bottleneck in the mushroom industry as very high losses are recorded during transportation and marketing if the produce is not handled properly. Methods: NBS-5 strain of white button mushroom was treated with 0.05% potassium meta-bisulphite (KMS) followed by packing in 200, 400, 600, 800 and 1000 g capacity polyethylene (PE) and polypropylene (PP) bags of 150 gauge along with 0.01% vents. Dipping in water and packing in 200 g capacity bags was used as control. The packed mushrooms were stored at ambient (24-25°C and 58-62% RH) and low (4-6°C and 80-82% RH) temperature. Result: A significant increase in PLW (%) was recorded in all the treatments both at ambient and low temperature during storage but the increase was faster at room than refrigerated conditions. The white button mushroom in PE had a shelf-life of 7 and 16 days whereas it was 3 and 7 days, respectively, at ambient and low temperature storage conditions in control. A significant reduction in protein, sugars and phenols was recorded whereas polyphenol oxidase (PPO) increased notably during storage. Pack sizes of 200 and 400 g had an edge over 600, 800 and 1000 g with higher shelf-life at both storage conditions. PE packing was found comparatively better for extension of shelf-life compared to PP. The overall acceptability of button mushroom was also found better in 200 g and 400 g packing. The study revealed that the postharvest shelf-life of white button mushroom var. NBS-5 can be extended up to 16 days by packing in 200 and 400 g packs of PE stored at low temperature after pre-treatment of KMS.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":" 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139790595","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":"Assessment of Potential Probiotic Properties and Biotechnological Activities of Lactobacillus Strains Isolated from Traditional Algerian Fermented Wheat ELHAMOUM","authors":"Amina Chadli, B. Benbouziane, K. Bouderoua, Mohamed Cherif Bentahar, D. Benabdelmoumene","doi":"10.18805/ajdfr.drf-352","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-352","url":null,"abstract":"Background: The objective of the current study was to explore the in vitro probiotic and technological characteristics of lactic acid bacteria (LAB) isolated from Algerian fermented wheat. Methods: Three LAB strains were selected and identified using 16S rRNA gene sequencing, in vitro assessments of probiotic properties included resistance to simulated gastric and intestinal conditions, auto-aggregation and antimicrobial susceptibility against common pathogens. Furthermore, the strains were evaluated for their biotechnological properties. Results: The results of 16S rRNA gene sequencing showed that two of them were Levilactobacillus brevis (LAn91 and LAn110) and LAn12a was Lactiplantibacillus pentosus. The tolerance of all strains to gastric acid and bile salts was more than 90%; they showed a high auto-aggregation capacity and a variable antagonistic property against pathogenic strains. Strain LAn12a presented the best biotechnological characteristics (proteolytic, acidifying and lactose hydrolysis), while the LAn91 and LAn110 strains were not able to acidify milk. All the strains exhibited a survival count in fermented milk exceeding 7 log CFU/ml during storage at 4°C on day 21, which surpasses the requirement of 6 log CFU/ml to provide health benefits. These bacteria can also be employed for the creation of functional foods and to validate their suitability as probiotic starter cultures.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"65 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139849267","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":"Exploring the Micro-nutritional and Anti-nutritional Aspects of Azolla for its Application as Functional Food Ingredient","authors":"K. Chandrababu, U. Parvathy, B. Meenu, P. K. Binsi","doi":"10.18805/ajdfr.dr-2101","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2101","url":null,"abstract":"Background: Aquatic plants are unexploited sources of bioactive and functional compounds having the potential as food ingredients for developing novel functional food and nutraceutical products. Azolla, an aquatic fern, is an excellent source of nutrients and secondary metabolites and hence finds application possibilities in the human diet. The goal of the current investigation was to expore the micronutrients as well as identify certain anti-nutritional elements in the water fern Azolla. Methods: In two species of Azolla viz., Azolla pinnata and Azolla caroliniana; the micro and anti-nutritional factors were determined using standard laboratory methods. Result: The findings demonstrated that both species of Azolla contained hydrocyanide, phytic acid, oxalate, tannin and saponin, all of which were below the critical level. Comparatively, saponin was found to be in the highest concentration of 9.13±0.012% and 7.52±0.031% and hydrocyanide was the lowest with the content of 0.0045±0.0004% and 0.0036±0.0002% for A. pinnata and A. caroliniana, respectively. Azolla caroliniana, however, outperformed Azolla pinnata in total caroteniod concentration, demonstrating its superior cardio-protective and anti-cancerous properties. Results indicated Azolla pinnata species to be more suitable for fortification as it contained lower anti-nutrients and was high in chlorophyll content when compared to the counterpart.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"25 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139805179","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":"Exploring the Micro-nutritional and Anti-nutritional Aspects of Azolla for its Application as Functional Food Ingredient","authors":"K. Chandrababu, U. Parvathy, B. Meenu, P. K. Binsi","doi":"10.18805/ajdfr.dr-2101","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2101","url":null,"abstract":"Background: Aquatic plants are unexploited sources of bioactive and functional compounds having the potential as food ingredients for developing novel functional food and nutraceutical products. Azolla, an aquatic fern, is an excellent source of nutrients and secondary metabolites and hence finds application possibilities in the human diet. The goal of the current investigation was to expore the micronutrients as well as identify certain anti-nutritional elements in the water fern Azolla. Methods: In two species of Azolla viz., Azolla pinnata and Azolla caroliniana; the micro and anti-nutritional factors were determined using standard laboratory methods. Result: The findings demonstrated that both species of Azolla contained hydrocyanide, phytic acid, oxalate, tannin and saponin, all of which were below the critical level. Comparatively, saponin was found to be in the highest concentration of 9.13±0.012% and 7.52±0.031% and hydrocyanide was the lowest with the content of 0.0045±0.0004% and 0.0036±0.0002% for A. pinnata and A. caroliniana, respectively. Azolla caroliniana, however, outperformed Azolla pinnata in total caroteniod concentration, demonstrating its superior cardio-protective and anti-cancerous properties. Results indicated Azolla pinnata species to be more suitable for fortification as it contained lower anti-nutrients and was high in chlorophyll content when compared to the counterpart.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"32 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139865089","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 Various Non-genetic Factors on Fertility Traits in Murrah Bulls in an Organized Herd","authors":"B. Deshmukh, Archana Verma, I. Gupta, N. Kashyap, Richa Mishra3","doi":"10.18805/ajdfr.dr-1965","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-1965","url":null,"abstract":"Background: In a herd going through improvement by selective breeding, bulls contribute more than half of the genetic gain due to higher selection intensity and wider coverage through AI. On the other side, meritorious sires might have a lower fertility due to various reasons which would render them less fit in their contribution to genetic improvement. Thus dairy buffalo breeders must find a delicate balance between production and reproduction superiority for selection of sires, for which an accurate assessment of genetic and non-genetic component of conception is essential. Methods: Present study was conducted on thirty five years data comprising of 5349 AI records on 1302 Murrah buffaloes using 86 bulls maintained and semen analysis of cryopreserved semen samples of 130 Murrah maintained at ICAR-National Dairy Research Institute Karnal were analyzed to study bull conception rate and sperm quality traits. Data were classified into four periods; four seasons of AI viz., Summer (April-June), rainy (July-September), autumn (October-November), winter (December-March); five parity (first, second, third, fourth, fifth and above) and five female AI number (1,2,3,4 and ³ 5 AI) to study the conception rate. Age at freezing (Years), period of freezing and season of freezing were analysed to observe their effects on semen quality traits. Mixed model analysis (SAS 9.3) and the analysis of variance were used to see the effects of various factors on conception rate as well as on semen quality parameters. Result: The analysis of variance revealed that period of AI and season of AI had significant (P less than 0.05) effect on conception rate while parity and female AI number were not found to affect the conception rate of bulls. For seminal parameters, acrosome integrity and HOST were significantly affected by age at freezing. Season affected all the semen quality traits while the effect of period of freezing was found to be non-significant for all the traits. Over all autumn season was found to be most suitable with respect to better seminal parameters. Considering season of AI, rainy season (July-September) had the lowest conception rate. The overall conception rate (%) in the study was 38.43±0.99; where Sires showed a wide variation for conception rate ranging from 20.00% to 60.46%. Concluding with the fact that there exists variation among bull fertility that can be utilized for not only herd conception rates but also be used as a criteria for bull selection and evaluation.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"3 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139864635","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 Various Non-genetic Factors on Fertility Traits in Murrah Bulls in an Organized Herd","authors":"B. Deshmukh, Archana Verma, I. Gupta, N. Kashyap, Richa Mishra3","doi":"10.18805/ajdfr.dr-1965","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-1965","url":null,"abstract":"Background: In a herd going through improvement by selective breeding, bulls contribute more than half of the genetic gain due to higher selection intensity and wider coverage through AI. On the other side, meritorious sires might have a lower fertility due to various reasons which would render them less fit in their contribution to genetic improvement. Thus dairy buffalo breeders must find a delicate balance between production and reproduction superiority for selection of sires, for which an accurate assessment of genetic and non-genetic component of conception is essential. Methods: Present study was conducted on thirty five years data comprising of 5349 AI records on 1302 Murrah buffaloes using 86 bulls maintained and semen analysis of cryopreserved semen samples of 130 Murrah maintained at ICAR-National Dairy Research Institute Karnal were analyzed to study bull conception rate and sperm quality traits. Data were classified into four periods; four seasons of AI viz., Summer (April-June), rainy (July-September), autumn (October-November), winter (December-March); five parity (first, second, third, fourth, fifth and above) and five female AI number (1,2,3,4 and ³ 5 AI) to study the conception rate. Age at freezing (Years), period of freezing and season of freezing were analysed to observe their effects on semen quality traits. Mixed model analysis (SAS 9.3) and the analysis of variance were used to see the effects of various factors on conception rate as well as on semen quality parameters. Result: The analysis of variance revealed that period of AI and season of AI had significant (P less than 0.05) effect on conception rate while parity and female AI number were not found to affect the conception rate of bulls. For seminal parameters, acrosome integrity and HOST were significantly affected by age at freezing. Season affected all the semen quality traits while the effect of period of freezing was found to be non-significant for all the traits. Over all autumn season was found to be most suitable with respect to better seminal parameters. Considering season of AI, rainy season (July-September) had the lowest conception rate. The overall conception rate (%) in the study was 38.43±0.99; where Sires showed a wide variation for conception rate ranging from 20.00% to 60.46%. Concluding with the fact that there exists variation among bull fertility that can be utilized for not only herd conception rates but also be used as a criteria for bull selection and evaluation.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"13 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139804892","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":"Physico-chemical Properties and Processing Characteristics of Camel Milk as Compared with Other Dairy Species: A Review","authors":"Hussen Abduku, Mitiku Eshetu","doi":"10.18805/ajdfr.drf-303","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-303","url":null,"abstract":"Camels are the most climate resilience dairy species which survives and produces more milk in dry lands. Camel milk has a significant role in livelihood improvement and become the most promising industrial products in the future. Additionally, it has medicinal values, rich source of bioactive, antimicrobial, and antioxidant substances. Camel milk differs markedly from other dairy species by its protein composition, milk fat structure and mineral and vitamin. These characteristics have an obvious impact on product processing characteristics and product quality. Systematic review method was used; in which published and unpublished scientific research literatures were reviewed. In camel milk the absence of β-lactoglobulin, β-casein content, the colloidal structure and amino acid composition are the main factors which affect camel milk product processing. During processing chymosin extracted from calf cow does not allow the optimal clotting of casein micelles in camel milk, but lead to a weak curd. The higher content of whey protein to casein ratio, broader casein micelles structure and lower ê-casein content are considered the main factors responsible for the differences in cheese coagulation between a camel and bovine milk. Moreover, the thicker and smaller fat globule results for the formation of a weak gel during fermentation processing. Therefore this review document provide the scientific evidence about the physicochemical property and processing characteristics of camel milk as well as point out where research is lacking.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":"357 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140473351","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}