Asian Journal of Dairy and Food Research最新文献_第8页

Storage Stability of Sugarcane Stalks 甘蔗杆的储存稳定性

Asian Journal of Dairy and Food Research Pub Date : 2024-01-01 DOI: 10.18805/ajdfr.dr-2126

Priyanka Chauhan, Manisha Kaushal, D. Vaidya, Anil Gupta, Faruk Ansari, Sanjay Patidar

{"title":"Storage Stability of Sugarcane Stalks","authors":"Priyanka Chauhan, Manisha Kaushal, D. Vaidya, Anil Gupta, Faruk Ansari, Sanjay Patidar","doi":"10.18805/ajdfr.dr-2126","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2126","url":null,"abstract":"Background: Sugarcane (Saccharum officinarum L.) is a giant grass, belonging to the Poaceae family, and is considered as a crop of economic importance. It is the second largest agro based industry involving nearly 50.00 million farmers, their dependent and a large mass of agriculture labours. It is also known as noble cane, due to its high sucrose content and is mostly used for manufacturing of jaggery and crystalized sugars. Its consumption is very popular worldwide but there are few studies that focus on post-harvest storage of sugarcane stalks. The objectives of this study was to evaluate the quality of stored sugarcane stalks as well as fresh juice extracted from stored canes. Methods: During the investigation sugarcane variety Co238 were cleaned and grouped into bundles containing 5 stalks for each replicate (3) and then stored under both ambient (17-22°C temperature and 45-52% RH) and refrigerated temperature (4±1°C temperature and 60-65% RH). The parameter studied were weight loss, juice yield, total soluble solids, titratable acidity and pH at every 15 days interval for 120 days. Result: Study showed that among both the storage, refrigerated condition for storage of sugarcane stalks was found better to retain the maximum juice yield (40.09%) with minimum weight loss (5.15%) and maintain the quality for longer period as compared to ambient storage condition.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139126114","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}

引用次数: 0

Nutritional Profiling and its Significance in Groundnut: A Review 花生的营养分析及其意义：综述

Asian Journal of Dairy and Food Research Pub Date : 2023-12-19 DOI: 10.18805/ajdfr.dr-2136

P. Balasubramanian, B. Subbulakshmi, M. Balmurugan, G. Gurumeenakshi, R.C. Prasanth, R. Deepika, R. Surya

引用次数: 0

Optimization of Formulation for Development of Amaranth Incorporated Composite Fermented Milk Drink using Response Surface Methodology 利用响应面方法优化配方以开发苋菜掺合复合发酵乳饮料

Asian Journal of Dairy and Food Research Pub Date : 2023-12-19 DOI: 10.18805/ajdfr.dr-2125

N. Shinde, S. Kartikeyan, G. N. Narnaware, Shaikh Adil, P.D. Sawale, K.K. Sandey, K. Punita

{"title":"Optimization of Formulation for Development of Amaranth Incorporated Composite Fermented Milk Drink using Response Surface Methodology","authors":"N. Shinde, S. Kartikeyan, G. N. Narnaware, Shaikh Adil, P.D. Sawale, K.K. Sandey, K. Punita","doi":"10.18805/ajdfr.dr-2125","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2125","url":null,"abstract":"Background: Fermented milk products are highly nutritious food containing a significant amount of macro-nutrients, micro-nutrients as well as bioactive molecules which are required for the growth and overall development of all age’s people. However, they lack in fibre, vitamin C and essential mineral such as iron. Pseudo-cereal like amaranth is a principal source of energy consists of significant amount of carbohydrates, protein, fibre and some micronutrients viz., calcium, phosphorus, iron, zinc etc. Therefore, a study was undertaken to optimize the amaranth (Amaranthus cruentus) incorporated composite fermented milk drink (AICFMD). Methods: In present study, the central composite rotatory design (CCRD) with response surface methodology (RSM) was used to optimize the level of various ingredients (Independent variables) i.e. roasted amaranth flour, sugar and curd acidity to formulate the most acceptable AICFMD. Result: The results revealed that composite fermented milk drink prepared from toned milk 60.5%, amaranth 4%, sugar 10.5%, water 25.0% (w/w) with curd acidity 0.831% lactic acid and final total solid content maintained to 21.2%, resulted in good quality AICFMD.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138960944","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}

引用次数: 0

Evaluation of Physicochemical Properties of Yogurt Fortified with Four Verities of Common Bean Whey (Phaseolus vulgaris) 用四种普通豆乳清（Phaseolus vulgaris）强化酸奶的理化性质评估

Asian Journal of Dairy and Food Research Pub Date : 2023-12-19 DOI: 10.18805/ajdfr.drf-349

Ahmadullah Zahir, Esmatullah Rasa, Rahimullah Amarkhil, Aminullah Noor, Mohammad Dawood Bawer, Mohammad Naeem Azizi, Aziz Ur Rahman Khalid

{"title":"Evaluation of Physicochemical Properties of Yogurt Fortified with Four Verities of Common Bean Whey (Phaseolus vulgaris)","authors":"Ahmadullah Zahir, Esmatullah Rasa, Rahimullah Amarkhil, Aminullah Noor, Mohammad Dawood Bawer, Mohammad Naeem Azizi, Aziz Ur Rahman Khalid","doi":"10.18805/ajdfr.drf-349","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-349","url":null,"abstract":"Background: In recent years, the role of novel foods in public health has rapidly grown due to increased life expectancy, rising medication costs and consumers’ focus on obtaining health benefits. Methods: This study evaluates the acid production, microbial growth, physicochemical and textural properties of common bean-fortified yogurt (CBWFY) during 28 days of cold storage. Result: All varieties of CBWFY showed higher acidity and lower pH value, resulting in a higher microbial population after production and during 28-day storage. The color values “a” and “L” did not vary significantly in all samples and remained steady after 28 days, while the “b” value increased. The highest syneresis (14.86%) was found in white bean whey, while the lowest syneresis (1.81%) was observed in kidney bean whey. In terms of texture, the cohesiveness of CBWFY and the control sample decreased, while the hardness, springiness and gumminess improved during cold storage. Remarkably, cranberry bean whey had higher values (cohesiveness, springiness and gumminess) despite the hardness found in white bean whey.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138963141","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}

引用次数: 0

Therapeutic Potential and Nutritional Benefits of Horse Gram: A Review 马肉的治疗潜力和营养价值：综述

Asian Journal of Dairy and Food Research Pub Date : 2023-12-19 DOI: 10.18805/ajdfr.dr-2158

Sapna Malik, Akanksha Yadav, Renu Shrestha

{"title":"Therapeutic Potential and Nutritional Benefits of Horse Gram: A Review","authors":"Sapna Malik, Akanksha Yadav, Renu Shrestha","doi":"10.18805/ajdfr.dr-2158","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2158","url":null,"abstract":"Horse gram is an underutilized legume crop that can grow under a variety of challenging climatic circumstances. It contains a plethora of nutrients like protein, minerals and vitamins as well as bioactive compounds like fiber, enzymatic/proteinase inhibitors, phytic acids and phenolic acids that have significant physiological and metabolic effects on human health. The therapeutic effect of horse gram is widely known for preventing kidney stones, piles, urinary illnesses, colds, throat infections, fever, etc. Horse gram is acclaimed for its therapeutic effect that minimizes the possibility of intestinal disorders, diabetes mellitus, cardiovascular disease, tooth cavities and other conditions. In light of the growing demand for food having nutraceutical properties horse gram-incorporated food products are a significant contribution to the development of ready-to-eat value-added foods for healthy living. The present review paper elaborates overview of nutritional quality, therapeutic activities and medicinal properties with value-added products of horse gram to expand the opportunities for researching horse gram as a source of nourishment and many other health-related aspects of it.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138962164","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}

引用次数: 0

Nutrient Profiling, ICP-OES Mineral Analysis and UPLC Estimation of Amino Acids in Three Selected Ethnomedicinal Plants of North East India 印度东北部三种精选民族药用植物的营养成分分析、ICP-OES 矿物分析和 UPLC 氨基酸估算

Asian Journal of Dairy and Food Research Pub Date : 2023-12-19 DOI: 10.18805/ajdfr.dr-2145

Seema Khakhalary, Silistina Narzari

{"title":"Nutrient Profiling, ICP-OES Mineral Analysis and UPLC Estimation of Amino Acids in Three Selected Ethnomedicinal Plants of North East India","authors":"Seema Khakhalary, Silistina Narzari","doi":"10.18805/ajdfr.dr-2145","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2145","url":null,"abstract":"Background: Ethnomedicinal plants are rich traditional resources of Northeast India. Most of these plants are edible and are used as food by the tribal population of Northeast India. Quantitative nutritional analyses of three ethnomedicinal wild edible plant from Northeast India namely: Zanthoxylum oxyphyllum Edgew, Rotheca serrata (L.) Steane and Mabb. and Blumea lanceolaria (Roxb.) Druce were carried out to identify the occurrence and abundance of nutrients, minerals and amino acids. Methods: Proximate nutrients were estimated by standard AOAC methods. ICP-OES mineral analyzer was used to screen and quantify individual mineral elements. By performing UPLC analysis the presence and abundance of amino acids were investigated. Result: Proximate analysis revealed that the plant species contains adequate amounts of protein, fibre and ash. From nutritional perspectives, low fat and carbohydrate in these species specifies that they are desirable diet for human nutrition. In regard to mineral content, the plant species were rich in macro minerals K, Ca, Na and Mg. Heavy metals were found within the recommended dietary permissible limits for humans. All the essential and non essential amino acids excluding cysteine, methionine and histidine were present in reasonable quantities. The plant species may be exploited to provide quality diets to mitigate nutrient deficiency. Adding together its nutritional and medicinal properties it may potentially be utilized in therapeutics. The further scope of the research involves ascertaining their potentiality in food-based strategies to perk up nutritional health.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138959933","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}

引用次数: 0

Nutritional Evaluation of Legume Based Traditional foods of Palampur region of Himachal Pradesh 喜马偕尔邦帕兰普尔地区豆类传统食品的营养评估

Asian Journal of Dairy and Food Research Pub Date : 2023-12-18 DOI: 10.18805/ajdfr.dr-2099

Rekha sharma, Y.S. Dhaliwal

{"title":"Nutritional Evaluation of Legume Based Traditional foods of Palampur region of Himachal Pradesh","authors":"Rekha sharma, Y.S. Dhaliwal","doi":"10.18805/ajdfr.dr-2099","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2099","url":null,"abstract":"Background: The present investigation was undertaken with the objectives to document the traditional food recipes, process/preparation, nutritional evaluation and development of protocols for the standardization of the recipes to minimize the nutrient losses. Methods: Three blocks viz. Baijnath, Panchrukhi, Bhawarna and Palampur itself were selected. A questionnaire was used to collect the relevant information on traditional foods from 120 respondents. Legume based traditional foods were also analyzed for their nutritional component with standard methods. Result: In legumes black gram contained highest crude protein content (26.26%). Moisture content was highest in kidney beans (12.65%), whereas in bengal gram dal it was lowest (9.69%). Fat content was highest in Bengal gram whole (6.07%) whereas it was lowest in Black gram (2.20%). Protein content highest in black gram (26.26%), whereas it was lowest in Bengal gram dal (22.35%). Crude fiber was highest in kidney beans (5.37%) and lowest in black gram (0.99%). chickpea had highest total ash content (5.19%) whereas it was lowest in Bengal gram whole (2.73%Recipes analysis result showed that pakodu contained high crude protein content i.e. 27.44 per cent, whereas Crude fat content was highest in mukund badi madra (22.17%). Kidney beans had highest phytic acid content (96.74 mg/100 g), whereas it was lowest in Bengal gram dhal (37.99 mg/100 g). Total phenols were highest in chick peas (117.16 mg TAE/100 g), where as lowest was in kidney beans (92.95 mg TAE/100 g). Oxalates were highest in kidney beans (0.91 mg/100g) whereas, lowest was chick peas (0.24 mg/100 g).","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139175278","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}

引用次数: 0

Comparison of Total Antioxidant Capacity of Milk of Crossbred Holstein Friesian and Vechur Cattle during Different Lactation 杂交荷斯坦弗里斯兰牛和维丘尔牛不同泌乳期牛奶总抗氧化能力的比较

Asian Journal of Dairy and Food Research Pub Date : 2023-11-27 DOI: 10.18805/ajdfr.dr-2130

V. Annie, K. Karthiayini, K.M. Lucy

{"title":"Comparison of Total Antioxidant Capacity of Milk of Crossbred Holstein Friesian and Vechur Cattle during Different Lactation","authors":"V. Annie, K. Karthiayini, K.M. Lucy","doi":"10.18805/ajdfr.dr-2130","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2130","url":null,"abstract":"Background: Milk is a rich source of vitamins, minerals, fats and high quality proteins. Milk proteins such as casein, lactoferrin and amino acids in milk like tyrosine, cysteine, tryptophan, lysine, etc. have antioxidant properties. The objective of this study was to compare the antioxidant level of milk of crossbred Holstein Friesian (CBHF) and Vechur cattle during different stages of lactation. Methods: Total antioxidant capacity (TAC) was estimated by using ferric reducing antioxidant assay. Milk samples from six animals each of CBHF and Vechur cattle were collected separately at early lactation, mid lactation and late lactation period. Results: Milk samples from CBHF and Vechur cattle during the early stages of lactation had significantly higher total antioxidant capacity than milk samples from later stages of lactation. This could be because of the high fat content in the early phases. The total antioxidant content of Vechur milk was higher than that of CBHF milk throughout lactation. The milk of the Vechur cow contains higher beta casein A2 than A1. No significant difference in the TAC values noticed between milk of mid and late lactation in both CBHF and Vechur cattle. The high antioxidant capacity of milk from Vechur cattle suggests that it has a great therapeutic potential. Different animal milk and milk products with antioxidant defense systems can be considered to have health-beneficial effects against free radical damage.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139230697","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}

引用次数: 0

Quality Evaluation of Fish Powder Developed from Labeo bata, a Minor Carp of Assam 从阿萨姆邦的一种小鲤鱼 Labeo bata 中提取的鱼粉的质量评估

Asian Journal of Dairy and Food Research Pub Date : 2023-11-23 DOI: 10.18805/ajdfr.dr-2057

Mansi Tiwari, P. L. Bordoloi, M. Barooah

{"title":"Quality Evaluation of Fish Powder Developed from Labeo bata, a Minor Carp of Assam","authors":"Mansi Tiwari, P. L. Bordoloi, M. Barooah","doi":"10.18805/ajdfr.dr-2057","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2057","url":null,"abstract":"Background: Assam being a riverine state is home to n4umerous fish species that has been relished on for generations. However, fish being a perishable item, they need to be preserved for their availability throughout the year and to minimise wastage. The fish Labeo bata is a freshwater medium sized Indian minor carp which is very popular among the locals because of its characteristic taste and their high health ameliorating effects. Therefore, considering these facts, the present study focused on preparation and quality evaluation of fish powder from a minor carp, Labeo bata. Methods: Fresh fish collected from local fish market of Raha, Nagaon, Assam were dressed, washed and dehydrated to prepare fish powder. The prepared fish powder was evaluated for their nutritional composition, functional properties, sensory properties and shelf life as per standard protocols. Result: The results indicated that the moisture, protein, fat and ash content of prepared fish powder was 4.52, 63.87, 13.04 and 2.96 g/100 g respectively. The prepared flour had superior functional characteristics with bulk density, water absorption capacity, fat absorption capacity and foaming capacity of 0.53 g/ml, 145.00 ml/00 g, 99.00 ml/100 g and 32.20 per cent respectively. The product also displayed good shelf life when evaluated in terms of changed in moisture, free fatty acid (FFA), peroxide value (PV), total plate count (TPC) and pH across storage for a period of 90 days. The change in moisture, FFA, PV, TPC and pH content varied from 4.52-5.40 g/100 g; 0.08-0.22 per cent; 1.00-4.11 mEq O2/Kg; 3.12-4.23 log cfu/g and 6.22-6.80 respectively.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139243479","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}

引用次数: 0

Proximate, Functional and Sensory Analysis of Quinoa and Wheat Flour Composite Cake 藜麦和小麦粉复合蛋糕的近似物、功能和感官分析

Asian Journal of Dairy and Food Research Pub Date : 2023-11-23 DOI: 10.18805/ajdfr.drf-340

I. Olawuni, A. E. Uzoukwu, J. C. Ibeabuchi, A. F. Ofoedum, A. Nwakaudu, S. O. Alagbaoso, E. J. Anaeke, J. N. Ugwoezuonu

{"title":"Proximate, Functional and Sensory Analysis of Quinoa and Wheat Flour Composite Cake","authors":"I. Olawuni, A. E. Uzoukwu, J. C. Ibeabuchi, A. F. Ofoedum, A. Nwakaudu, S. O. Alagbaoso, E. J. Anaeke, J. N. Ugwoezuonu","doi":"10.18805/ajdfr.drf-340","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-340","url":null,"abstract":"Background: Confectionaries are one of the major food categories that provides one of the basic nutritional needs of humans. Cake has always been made from flour, as such, has placed a heavy burden of wheat production. However, quinoa seeds have been under-utilized owing to its nutritional components and the need to produce baked products with balanced nutritional needs. The goal of this study was to develop a high-protein cake using a protein source. Quinoa flour was employed as a protein source. Methods: The quinoa seeds were ground into flour and combined with wheat flour in the following ratios: 30:70, 40:60 and 50:50, in that order. A cake made entirely of wheat flour served as the control. Sensory analyses were conducted on the samples, as well as functional and proximate compositions, using standard analytical techniques. Result: The research’s findings revealed that moisture ranged from 33.61% to 43.99%, protein ranged from 13.60% to 18.03%, ash ranged from 0.91% to 1.211%, fiber ranged from 5.25% to 5.77%, fat ranged from 5.54% to 6.25% and carbohydrate ranged from 30.59% to 39.81%. Comparing samples of composite flour cakes to samples of wheat flour cakes revealed a difference in the amount of total protein that was statistically significant (p less than 0.05), indicating that these cakes make a great source of protein for fortified snacks.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139243552","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}

引用次数: 0