Template-Type: ReDIF-Article 1.0 Author-Name: Emmanuelle Silva Author-Workplace-Name: Department of Animal Science, Federal University of Rio Grande do Norte (UFRN), Macaíba, Rio Grande do Norte, Brazil Author-Name: Juliana Oliveira Author-Workplace-Name: Department of Animal Science, Federal University of Campina Grande (UFCG), Patos, Paraíba, Brazil Author-Name: Yhelda Silva Author-Workplace-Name: Department of Animal Science, Federal University of Rio Grande do Norte (UFRN), Macaíba, Rio Grande do Norte, Brazil Author-Name: Stela Urbano Author-Workplace-Name: Department of Animal Science, Federal University of Rio Grande do Norte (UFRN), Macaíba, Rio Grande do Norte, Brazil Author-Name: Danielle Sales Author-Workplace-Name: Department of Animal Science, Paulista State University of Júlio de Mesquita Filho (UNESP), Jaboticabal, São Paulo, Brazil Author-Name: Edgar Moraes Author-Workplace-Name: Chemistry Institute, Federal University of Rio Grande do Norte (UFRN), Natal, Rio Grande do Norte, Brazil Author-Name: Adriano Rangel Author-Workplace-Name: Department of Animal Science, Federal University of Rio Grande do Norte (UFRN), Macaíba, Rio Grande do Norte, Brazil Author-Name: Katya Anaya Author-Workplace-Name: Faculty of Health Sciences of Trairi, Federal University of Rio Grande do Norte (UFRN), Santa Cruz, Brazil Title: Lactoperoxidase system in the dairy industry: Challenges and opportunities Abstract: The objective of this review was to search the literature for studies on the lactoperoxidase system (LPS) as milk natural preservation, action mechanisms, usage methods and perspectives for the dairy industry. A comprehensive literature review approach was conducted for collecting evidence in scientific publications. The biological properties of milk promote the development of microorganisms which compromise its quality, therefore demanding the use of techniques for preserving the milk matrix from its collection until processing. Within this context, LPS could represent an alternative to guarantee the safety of this food in are as where refrigeration is not possible; in addition, studies on applying this system in the dairy industry have been explored, as is the case in the test for verifying pasteurisation efficiency according to determining the lactoperoxidase enzyme activity. Natural antimicrobial properties of LPS make it a promising alternative for the industrial preservation and processing of milk, especially when considering the current quality standard demanded by the market. However, the potential of LPS as a biopreservative is still little technically and scientifically explored, which implies the need to develop new studies. Keywords: antimicrobial system, conservation, enzyme, milk quality, raw milk Journal: Czech Journal of Food Sciences Pages: 337-346 Volume: 38 Issue: 6 Year: 2020 DOI: 10.17221/103/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/103/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202006-0001.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:6:id:103-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Evžen Šárka Author-Name: Marcela Sluková Author-Workplace-Name: Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Petra Smrčková Author-Workplace-Name: Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague, Prague, Czech Republic Title: New food compositions to increase the content of phenolic compounds in extrudates Abstract: Phenolic compounds are linked to a number of health benefits, including antioxidant, antibacterial, antiglycaemic, antiviral, anticarcinogenic, anti-inflammatory and vasodilatory properties. To improve a great loss of phenolics during extrusion, researchers have investigated incorporating functional ingredients into the extrusion input mixture. Other reasons for the addition of active ingredients are the re-use of by-products from food technology, decreasing the calorie content of extruded food, inhibition of starch digestion, and the colour change of the gluten-free products. The paper presents 28 examples of new designs for extrusion based on rice, corn, cassava, sorghum, and lentil flours and on other crops, together with the analyses of phenolics. The present results show the highest total phenolic content in sorghum among cereals, and lentil flour and orange peel powder among mixtures for extrusion to prepare extrudates. The highest content of total flavonols was found in the mixture containing corn and freeze-dried red and purple potatoes. Keywords: thermal processing, rice, sorghum, extrusion, phenolic acids, flavonols Journal: Czech Journal of Food Sciences Pages: 347-358 Volume: 38 Issue: 6 Year: 2020 DOI: 10.17221/223/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/223/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202006-0002.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:6:id:223-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Dimitar Bojilov Author-Workplace-Name: Department of Organic Chemistry, Faculty of Chemistry, University of Plovdiv "Paisii Hilendarski", Plovdiv, Bulgaria Author-Name: Soleya Dagnon Author-Workplace-Name: Department of Organic Chemistry, Faculty of Chemistry, University of Plovdiv "Paisii Hilendarski", Plovdiv, Bulgaria Author-Name: Kostadin Kostadinov Author-Workplace-Name: Department of Horticulture, Faculty of Horticulture with Viticulture, Agricultural University, Plovdiv, Bulgaria Author-Name: Stoyan Filipov Author-Workplace-Name: Department of Horticulture, Faculty of Horticulture with Viticulture, Agricultural University, Plovdiv, Bulgaria Title: Polyphenol composition of lettuce cultivars affected by mineral and bio-organic fertilisation Abstract: Three types of Lactuca sativa L. plants (green lettuces Batavia cv. Maritima and cv. Winter Butterhead, red lettuce Lolo rosa cv. Tuska) were investigated for their polyphenol composition. The lettuce plants were grown in polyethylene greenhouses and treated with different fertilisers. The qualitative and quantitative polyphenol composition was evaluated according to the use of mineral, organic (Italpollina and Arkobaleno) and bio (Lombricompost and EKOprop NX) fertilisers. The individual polyphenol components (caffeoyl derivatives and quercetin glycosides) were determined by high-performance liquid chromatography and the sample differences were estimated. The differences in the polyphenol content in the green lettuce cultivars in dependence on fertilisation were much higher than those in the red cultivar. In general, the red lettuce Lolo rosa cv. Tuska was characterised by the highest content of polyphenols. The highest content of all components was determined in the samples of red lettuce with the use of organic fertiliser Arkobaleno. In. the red lettuce and the green lettuce cv. Winter Butterhead organic fertilisation resulted in the higher content of polyphenols in comparison with mineral fertilisation and unfertilised samples. An exception was observed in cv. Maritima, where the unfertilised samples showed higher content of polyphenols compared to the fertilised samples Keywords: Lactuca sativa, organic and bio fertilisers, HPLC-PDA Journal: Czech Journal of Food Sciences Pages: 359-366 Volume: 38 Issue: 6 Year: 2020 DOI: 10.17221/97/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/97/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202006-0003.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:6:id:97-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jana Štefániková Author-Workplace-Name: AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Author-Name: Veronika Valková Author-Workplace-Name: AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Author-Name: Veronika Nagyová Author-Workplace-Name: AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Author-Name: Matej Hynšt Author-Workplace-Name: AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Author-Name: Michal Miškeje Author-Workplace-Name: AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Author-Name: Petra Borotová Author-Workplace-Name: AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Author-Name: Vladimír Vietoris Author-Workplace-Name: Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Author-Name: Július Árvay Author-Workplace-Name: Department of Chemistry, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Slovak Republic Author-Name: Tatiana Bojňanská Author-Workplace-Name: AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Author-Workplace-Name: Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Title: The influence of lupine flour on selected parameters of novel bakery products Abstract: The aim of the present study was to evaluate the effect of lupine flour on selected parameters of novel bakery products. Different proportions of lupine flour - from 25% to 100% - were added to the baked biscuits; wheat flour biscuits were prepared as the control sample. Increasing lupine content has positively affected mineral concentrations and sensory properties. After 4 days of storage, the lupine biscuit samples showed no significant differences in their water activity values when compared with each other. Compared with the control sample, the concentration of Ca was considerably increased by 1.2% in the biscuits with 25% lupine flour addition, which represents 5.8% of the recommended daily intake of Ca contained in 100 g of biscuits. The biscuits containing 25% of lupine flour showed no significant difference in colour compared to the control sample. The intensity of the sensory properties of the biscuits increased by adding more lupine flour; all the samples of lupine biscuits were acceptable to the evaluators. Based on the results, 25% of lupine flour addition may be considered the most appropriate. Keywords: biscuit, legume, minerals, sensory evaluation Journal: Czech Journal of Food Sciences Pages: 367-374 Volume: 38 Issue: 6 Year: 2020 DOI: 10.17221/51/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/51/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202006-0004.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:6:id:51-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: José Carrera-Escobedo Author-Workplace-Name: Department of Automotive Engineering, Polytechnic University of Zacatecas, Zacatecas, Mexico Author-Name: Oscar Cruz-Domínguez Author-Workplace-Name: Department of Automotive Engineering, Polytechnic University of Zacatecas, Zacatecas, Mexico Author-Name: César Guzmán-Valdivia Author-Workplace-Name: Department of Mechanical Engineering, Autonomous University of Aguascalientes, Aguascalientes, Mexico Author-Name: Victor Carrera-Escobedo Author-Workplace-Name: Department of Automotive Engineering, Polytechnic University of Zacatecas, Zacatecas, Mexico Author-Name: Mario García-Ruiz Author-Workplace-Name: Department of Automotive Engineering, Polytechnic University of Zacatecas, Zacatecas, Mexico Author-Name: Héctor Durán-Muñoz Author-Workplace-Name: Department of Electrical and Communications Engineering, Autonomous University of Zacatecas, Zacatecas, Mexico Title: Cost analysis of drying process by studying its kinetic parameters: A new study in Mexican chillies Abstract: The drying process of vegetables is a widely used technique for food conservation. However, this process can be expensive, and the cost highly depends on the ventilation, drying temperature and drying characteristics of the chillies. The contribution of this new study was to obtain the drying kinetics parameters of two different types of Mexican Capsicum annuum (Puya and Mulato) and model it at different temperatures with two different ventilation levels. The aim of this study is to provide a method to analyse the cost of the drying process by studying its drying kinetics parameters. The experimental results were fitted to Weibull distribution and Newton's model, obtaining an adequate numerical fit at different drying temperatures. The Weibull distribution demonstrates to be a better fit than Newton's model. Drying kinetics parameters were also studied by a diffusive model with effective diffusivity. The effect of temperature on the diffusivity was described by the Arrhenius equation with activation energy of 49.7 kJ mol-1 for Puya and 24.1 kJ mol-1 for Mulato. The ventilation effect on chilli drying kinetics parameters was qualitatively assessed. As expected, the ventilation effect improved the drying rate and reduced the drying time, and consequently the cost of the drying process was reduced. In addition, a new method is presented to evaluate the cost of the drying process considering the kinetic parameters obtained. This new method allows evaluating the cost of the drying process in a simple way and with little experimental work. Consequently, it is possible to greatly reduce the cost of the drying process. Keywords: drying kinetics, diffusivity, Capsicum annum, ventilation effect Journal: Czech Journal of Food Sciences Pages: 375-387 Volume: 38 Issue: 6 Year: 2020 DOI: 10.17221/96/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/96/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202006-0005.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:6:id:96-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Eugenio Ivorra Author-Workplace-Name: Institute for Research and Innovation in Bioengineering, Polytechnic University of Valencia, Valencia, Spain Author-Name: Juan Camilo Sarria-González Author-Workplace-Name: Department of Agricultural Engineering, Surcolombian University, Neiva, Colombia Author-Name: Joel Girón-Hernández Author-Workplace-Name: Department of Agricultural Engineering, Surcolombian University, Neiva, Colombia Title: Computer vision techniques for modelling the roasting process of coffee (Coffea arabica L.) var. Castillo Abstract: Artificial vision has wide-ranging applications in the food sector; it is easy to use, relatively low cost and allows to conduct rapid non-destructive analyses. The aim of this study was to use artificial vision techniques to control and model the coffee roasting process. Samples of Castillo variety coffee were used to construct the roasting curve, with captured images at different times. Physico-chemical determinations, such as colour, titratable acidity, pH, humidity and chlorogenic acids, and caffeine content, were investigated on the coffee beans. Data were processed by (i) Principal component analysis (PCA) to observe the aggrupation depending on the roasting time, and (ii) partial least squares (PLS) regression to correlate the values of the analytical determinations with the image information. The results allowed to construct robust regression models, where the colour coordinates (L*, a*), pH and titratable acidity presented excellent values in prediction (R2Pred 0.95, 0.91, 0.94 and 0.92). The proposed algorithms were capable to correlate the chemical composition of the beans at each roasting time with changes in the images, showing promising results in the modelling of the coffee roasting process. Keywords: Colombian coffee, visible spectrum, image processing, chemical composition Journal: Czech Journal of Food Sciences Pages: 388-396 Volume: 38 Issue: 6 Year: 2020 DOI: 10.17221/346/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/346/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202006-0006.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:6:id:346-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Amal Hassan Alshawi Author-Workplace-Name: Department of Nutrition and Food Science, Faculty of Food Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia Title: The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits Abstract: The study aimed to demonstrate how irradiation affects the chemical composition and amino acids of Spunta potato flour, and the sensory evaluation of biscuit samples partially composed of irradiated potato flour. The potato flour was irradiated with 50 and 150 Gy. Protein, fat, total dietary fibre, ash, carbohydrates, ascorbic acid, and amino acids were analysed. Sensory evaluation of biscuits was conducted after adding potato flour as a partial replacement for wheat flour at ratios of 5, 10, and 15%. The results showed that potato flour contained ascorbic acid, which was absent in wheat flour. Potato flour had less total protein and carbohydrate and more ash and fibres than wheat flour. Total essential amino acids appeared at the highest percentage, particularly lysine at 8.29 ± 0.02, compared with non-essential amino acids in the samples irradiated at a dose of 150 Gy. The biscuits were prepared with different ratios of the irradiated potato flour at dose 150 Gy to white flour. Sensory evaluation for biscuits with 10% of potato flour scored 8.61 ± 0.01, 8.33 ± 0.02, 8.77 ± 0.02, and 8.38 ± 0.00 for overall acceptance, colour, texture and appearance, respectively. This study recommends using 10% of irradiated potato flour at 150 Gy blended with wheat flour to produce biscuits. Keywords: amino acids, irradiation, chemical composition, sensory evaluation, overall acceptance Journal: Czech Journal of Food Sciences Pages: 397-403 Volume: 38 Issue: 6 Year: 2020 DOI: 10.17221/170/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/170/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202006-0007.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:6:id:170-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Monika Sabolová Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Václav Zeman Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Gabriela Lebedová Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Marek Doležal Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Josef Soukup Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Zuzana Réblová Author-Workplace-Name: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Relationship between the fat and oil composition and their initial oxidation rate during storage Abstract: Until now, the relationship between the fat and oil composition and their oxidation stability has been studied only at elevated temperatures (typically above 100 °C). Therefore, the initial oxidation rates of 19 edible fats and oils were determined as an increase in the peroxide value during storage in the dark at 35 °C with free access to air (oxygen). The initial oxidation rates of fats and oils were compared with parameters characterising these fats and oils (peroxide value, acid value, fatty acid composition, antioxidant capacity, and tocochromanol content). Using a simple correlation analysis, the initial oxidation rate correlated the most strongly with the peroxide value of the analysed fats and oils (P < 0.01). A highly reliable model (P < 0.0001) was obtained by multivariate statistical analysis. According to this model, the initial oxidation rate is affected mainly by the peroxide value and then by total trans fatty acid content, and antioxidant capacity. Keywords: tocochromanols, antioxidant capacity, fatty acids, peroxide value, acid value Journal: Czech Journal of Food Sciences Pages: 404-409 Volume: 38 Issue: 6 Year: 2020 DOI: 10.17221/207/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/207/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202006-0008.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:6:id:207-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Venelin Roychev Author-Workplace-Name: Department of Viticulture, Agricultural University Plovdiv, Plovdiv, Bulgaria Author-Name: Milena Tzanova Author-Workplace-Name: Department of Biochemistry, Microbiology and Physic, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria Author-Name: Neli Keranova Author-Workplace-Name: Department of Mathematics and Informatics, Faculty of Economics, Agricultural University Plovdiv, Plovdiv, Bulgaria Author-Name: Penka Peeva Author-Workplace-Name: Department of Biochemistry, Microbiology and Physic, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria Title: Antioxidant content and antioxidant activity in raisins from seedless hybrid vine varieties with coloured grape juice Abstract: A study has been conducted on the antioxidant content and antioxidant activity in raisins from seedless hybrid varieties of vines with coloured grape juice. It has been found that the amounts of trans-resveratrol and quercetin as well as their antioxidant activity in raisins from the seedless coloured hybrid forms almost always mathematically exceed the levels of these indicators in the raisins of the Gamay Freaux, Black Corinth and Sangiovese grape varieties. It has been shown that 54% of the change in antioxidant activity is due to changes in the content of trans-resveratrol and 42% of quercetin. The applied mathematical models enable the theoretical study of the chemical composition of raisins of different grape varieties through the analytical forms of the proven relationships between them. Keywords: antioxidants and antioxidant activity, seedless coloured hybrid vine forms, raisins Journal: Czech Journal of Food Sciences Pages: 410-416 Volume: 38 Issue: 6 Year: 2020 DOI: 10.17221/160/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/160/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202006-0009.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:6:id:160-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Matúš Várady Author-Workplace-Name: Institute of Meat Hygiene and Technology, University of Veterinary Medicine and Pharmacy, Košice, Slovak Republic Author-Name: Tatiana Hrušková Author-Workplace-Name: Institute of Medical Chemistry, University of Veterinary Medicine and Pharmacy, Košice, Slovak Republic Author-Name: Peter Popelka Author-Workplace-Name: Institute of Meat Hygiene and Technology, University of Veterinary Medicine and Pharmacy, Košice, Slovak Republic Title: Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages Abstract: We evaluated the differences in total polyphenol content (TPC) of beverages prepared by three methods (Hario V60, espresso and pour-over coffee) using single-origin beans roasted at four temperatures. The beans were roasted based on the degree of roasting: the lightest roasting had a final temperature of 204 °C (first roasting), a slightly darker roasting had a final temperature of 205 °C (second roasting), a dark roasting had a final temperature of 215 °C (third roasting) and the darkest roasting had a final temperature of 220 °C (fourth roasting). TPC in the beverage was highest for the Hario V60 for all temperatures, ranging from 32.0 to 46.8 mg GAE g-1 (gallic acid equivalent per 1 g of ground beans). The third roasting had the highest TPC, ranging from 34.6 to 46.8 mg GAE g-1 for all methods of preparation, whereas the content for the fourth roasting ranged from 28.6 to 32.3 mg GAE g-1. Our results indicated that the differences in TPC in the beverage depended on the preparation method (P < 0.001) and the degree of roasting (P < 0.001). The most nutritional coffee was prepared using the Hario V60 with the third roasting. Keywords: coffee beans, coffee preparation methods, pH, roasting of coffee beans, total polyphenol content Journal: Czech Journal of Food Sciences Pages: 417-421 Volume: 38 Issue: 6 Year: 2020 DOI: 10.17221/122/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/122/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202006-0010.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:6:id:122-2020-CJFS