Pub Date : 2022-02-13DOI: 10.21608/ajfs.2022.99305.1030
Magda S. Sharara
{"title":"Application of Nanotechnology in Food Industry and Risk Assessment for Human Body: An Overview for Human Body: An Overview Magda,S.Sharara Food Science and Technology Dept., Fac.of Agric., Alexandria. Univ., 21545, El- Shatby, Alexandria – Egypt","authors":"Magda S. Sharara","doi":"10.21608/ajfs.2022.99305.1030","DOIUrl":"https://doi.org/10.21608/ajfs.2022.99305.1030","url":null,"abstract":"","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114759663","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}
Pub Date : 2022-02-13DOI: 10.21608/ajfs.2022.102432.1031
Magda S. Sharara
{"title":"Application of Nanotechnology in Food Industry and Risk Assessment for Human Body An Overview","authors":"Magda S. Sharara","doi":"10.21608/ajfs.2022.102432.1031","DOIUrl":"https://doi.org/10.21608/ajfs.2022.102432.1031","url":null,"abstract":"","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131151665","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}
Pub Date : 2022-02-13DOI: 10.21608/ajfs.2022.111022.1034
Magda S. Sharara
{"title":"Application of Nanotechnology in Food Industry and Some of its Hazard Effect on Human Body: An Overview","authors":"Magda S. Sharara","doi":"10.21608/ajfs.2022.111022.1034","DOIUrl":"https://doi.org/10.21608/ajfs.2022.111022.1034","url":null,"abstract":"","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"94 8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127986493","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}
Pub Date : 2022-02-07DOI: 10.21608/ajfs.2022.217782
M. Ayah, S. M. Zabed Ahmed, F. Sohair,, N. El-Sawy
Some plant (vegan) milks were prepared, namely brown rice milk, coconut milk and almond milk. Moreover, strawberry fermented milk, and non-fermented milk, chocolate pudding and spreadable cheddar cheese were made. Chemical composition revealed that almond milk possessed significantly (P≤0.05) the highest protein content (6.1%) on contrary to coconut milk being the significantly (P≤0.05) lowest content (2.3%). Meanwhile, almond and milk exhibited significantly (P≤0.05) the highest contents of each of the following mineral elements: potassium, calcium, zinc and magnesium. Sensory evaluation indicated that strawberry milk made from almond milk and coconut milk were superior in acceptability by panelists in contrast, strawberry milk made from cow’s milk was ranked significantly (P≤0.05) as the least acceptable. The most favorable sensorial properties were figured out for strawberry milk +50% coconut milk stored for one day. Generally, the best sensorial properties for cheddar cheese were traced for samples made from 70% rice milk +30% almond milk.
{"title":"Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks","authors":"M. Ayah, S. M. Zabed Ahmed, F. Sohair,, N. El-Sawy","doi":"10.21608/ajfs.2022.217782","DOIUrl":"https://doi.org/10.21608/ajfs.2022.217782","url":null,"abstract":"Some plant (vegan) milks were prepared, namely brown rice milk, coconut milk and almond milk. Moreover, strawberry fermented milk, and non-fermented milk, chocolate pudding and spreadable cheddar cheese were made. Chemical composition revealed that almond milk possessed significantly (P≤0.05) the highest protein content (6.1%) on contrary to coconut milk being the significantly (P≤0.05) lowest content (2.3%). Meanwhile, almond and milk exhibited significantly (P≤0.05) the highest contents of each of the following mineral elements: potassium, calcium, zinc and magnesium. Sensory evaluation indicated that strawberry milk made from almond milk and coconut milk were superior in acceptability by panelists in contrast, strawberry milk made from cow’s milk was ranked significantly (P≤0.05) as the least acceptable. The most favorable sensorial properties were figured out for strawberry milk +50% coconut milk stored for one day. Generally, the best sensorial properties for cheddar cheese were traced for samples made from 70% rice milk +30% almond milk.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"88 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116724368","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}
Pub Date : 2020-12-31DOI: 10.21608/AJFS.2020.150661
M. Abo‐Dief
In this article, the Milling Damaged Starch (MDS) in discussed in terms of formation, structure, functionality and its effects on the quality of baking products. The MDS is different from native starch regarding granular structure, crystalinity and molecular degradation. Such a diversity is responsible for the different functionality of MDS. So ,gelatinization ,pasting properties , in vitro enzymatic digestibility of wheat flour containing high level of MDS vary considerably as compared with their counter parts properties in wheat flour containing low MDS. This article discusses all the aforementioned information.
{"title":"Milling Damaged Starch (MDS) in wheat flour: Formation, Structure, Functionality and its Effects on Baking Quality: An Article","authors":"M. Abo‐Dief","doi":"10.21608/AJFS.2020.150661","DOIUrl":"https://doi.org/10.21608/AJFS.2020.150661","url":null,"abstract":"In this article, the Milling Damaged Starch (MDS) in discussed in terms of formation, structure, functionality and its effects on the quality of baking products. The MDS is different from native starch regarding granular structure, crystalinity and molecular degradation. Such a diversity is responsible for the different functionality of MDS. So ,gelatinization ,pasting properties , in vitro enzymatic digestibility of wheat flour containing high level of MDS vary considerably as compared with their counter parts properties in wheat flour containing low MDS. This article discusses all the aforementioned information.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121692226","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}
Pub Date : 2020-12-31DOI: 10.21608/AJFS.2020.150658
A. Bakr, M Taiseer
In the recent years, the industrial applications of microwaves have been popular all over the world. Microwave heating has been applied in a wide range in the food processing such as cooking, blanching, drying, thawing, tempering, baking, pasteurization and sterilization. Microwave energy has many advantages than conventional heating. Thepresent review aimed to investigate the heating of microwave and its applications in the field of food processing. Furthermore, focus on the advantages and disadvantages of microwave heating and comparison between the traditional heating methods and the heating using the microwave energy on the quality of the food products will be also highlighted. The advantages of pasteurization and sterilization of fresh juices,food fluids and other food products and their ability to exhibit inhibition for the most microorganisms at lower temperatures than the usual heating methods have been discussed. Also, using the microwave heat in drying food products suchas microwave assisted air drying,freeze drying followed by microwave, vacuum drying combined by microwave and using drying by microwave combined with the conventional drying methods were reviewed.
{"title":"Microwave Applications in Food Processing: An Overview","authors":"A. Bakr, M Taiseer","doi":"10.21608/AJFS.2020.150658","DOIUrl":"https://doi.org/10.21608/AJFS.2020.150658","url":null,"abstract":"In the recent years, the industrial applications of microwaves have been popular all over the world. Microwave heating has been applied in a wide range in the food processing such as cooking, blanching, drying, thawing, tempering, baking, pasteurization and sterilization. Microwave energy has many advantages than conventional heating. Thepresent review aimed to investigate the heating of microwave and its applications in the field of food processing. Furthermore, focus on the advantages and disadvantages of microwave heating and comparison between the traditional heating methods and the heating using the microwave energy on the quality of the food products will be also highlighted. The advantages of pasteurization and sterilization of fresh juices,food fluids and other food products and their ability to exhibit inhibition for the most microorganisms at lower temperatures than the usual heating methods have been discussed. Also, using the microwave heat in drying food products suchas microwave assisted air drying,freeze drying followed by microwave, vacuum drying combined by microwave and using drying by microwave combined with the conventional drying methods were reviewed.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130830574","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}
Pub Date : 2020-06-01DOI: 10.21608/ajfs.2020.105625
A. A. El-razek, A. Ibrahim, A. Elattar, Dalal Asker
Oyster mushroom (Pleurotus ostreatus) is a good source of bioactive compounds that have numerous health benefits and medicinal properties. In this study, the effect of P. ostreatus cultivation in agro-waste substrates on its potential as a food additive with antioxidant and antimicrobial activities was investigated. Extracts of P. ostreatus cultivated on mixed rice and wheat straws (RS+WS) substrates showed higher total polyphenols (TPC), total flavonoids (TFC),α-tocopherol content, ferric reducing antioxidant power and antibacterial activities than those cultivated on rice straw (RS) alone. The HPLC analysis of their ethanolic extracts revealed 11 phenolic compounds including p-hydroxy benzoic acid, naringenin, kaempferol and apigenin as major compounds. The aqueous and ethanolic extracts of both cultivates showed significant antibacterial activity against Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus, while no inhibitory effect on Bacillus cereus was observed. The results indicated that P. ostreatus cultivation is an effective bioconversion process that is capable to transfer agro-wastes into potentially valuable source of natural antioxidant and antimicrobial additives for further use in functional food products.
{"title":"Utilization of Agro-Wastes to Produce Oyster Mushroom (Pleurotus ostreatus) with High Antioxidant and Antimicrobial Activities","authors":"A. A. El-razek, A. Ibrahim, A. Elattar, Dalal Asker","doi":"10.21608/ajfs.2020.105625","DOIUrl":"https://doi.org/10.21608/ajfs.2020.105625","url":null,"abstract":"Oyster mushroom (Pleurotus ostreatus) is a good source of bioactive compounds that have numerous health benefits and medicinal properties. In this study, the effect of P. ostreatus cultivation in agro-waste substrates on its potential as a food additive with antioxidant and antimicrobial activities was investigated. Extracts of P. ostreatus cultivated on mixed rice and wheat straws (RS+WS) substrates showed higher total polyphenols (TPC), total flavonoids (TFC),α-tocopherol content, ferric reducing antioxidant power and antibacterial activities than those cultivated on rice straw (RS) alone. The HPLC analysis of their ethanolic extracts revealed 11 phenolic compounds including p-hydroxy benzoic acid, naringenin, kaempferol and apigenin as major compounds. The aqueous and ethanolic extracts of both cultivates showed significant antibacterial activity against Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus, while no inhibitory effect on Bacillus cereus was observed. The results indicated that P. ostreatus cultivation is an effective bioconversion process that is capable to transfer agro-wastes into potentially valuable source of natural antioxidant and antimicrobial additives for further use in functional food products.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"7 12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128423500","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}
Pub Date : 2019-12-01DOI: 10.12816/AJFS.2020.14239.1010
S. Khalil, S. Helmy, A. Sasy
The present work was carried out to evaluate four types of sweet sorghum syrup made from Mn 4080 sweet sorghumvariety either alone or with one of three herbal extracts (tumeric, cinnamon and ginger) for the physicochemical,sensory and microbiological properties.The results indicated that sweet sorghum syrup contained cinnamon extract had the highest percentages of sugarprofile, tannins, total phenolics, antioxidant activity and minerals (K, Ca and Fe). Moreover, purity and the degree ofbrowning and darkening were increased. Organoleptically, syrup contained cinnamon extract had the highest scorein the overall acceptance as compared with the other sorghum syrup types. The results also showed that extracts cinnamonherb played a good role in shelf-life stability during storage period at 25 ± 2°C up to 9 months.The present work suggests that the cinnamon extracts can be used as an antioxidant and to improve the palatabilityof sorghum syrup.
{"title":"IMPROVEMENT PHESIO-CHEMICAL SENSORY AND MICROBIOLOGICAL CHARACTERS OF SWEET SORGHUM","authors":"S. Khalil, S. Helmy, A. Sasy","doi":"10.12816/AJFS.2020.14239.1010","DOIUrl":"https://doi.org/10.12816/AJFS.2020.14239.1010","url":null,"abstract":"The present work was carried out to evaluate four types of sweet sorghum syrup made from Mn 4080 sweet sorghumvariety either alone or with one of three herbal extracts (tumeric, cinnamon and ginger) for the physicochemical,sensory and microbiological properties.The results indicated that sweet sorghum syrup contained cinnamon extract had the highest percentages of sugarprofile, tannins, total phenolics, antioxidant activity and minerals (K, Ca and Fe). Moreover, purity and the degree ofbrowning and darkening were increased. Organoleptically, syrup contained cinnamon extract had the highest scorein the overall acceptance as compared with the other sorghum syrup types. The results also showed that extracts cinnamonherb played a good role in shelf-life stability during storage period at 25 ± 2°C up to 9 months.The present work suggests that the cinnamon extracts can be used as an antioxidant and to improve the palatabilityof sorghum syrup.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124861301","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}
Pub Date : 2019-12-01DOI: 10.12816/AJFS.2019.14658.1012
M. Youssef
Cocoa beans (Theorem cocoa) are the main raw materials used in chocolate manufacture. Roasting is the mostimportant technological process in production of cocoa products. It is the main process in the development of aromaand taste of cocoa beans. Maillard reaction and Strekher degradation take place during roasting process, where theflavour compounds of cocoa are produced. It was found that roasting temperatures at a range from 90 to 110°C wereoptimum for producing high quality chocolate, by using the Response Surface Methodology (RSM). The desirableflavour components of cocoa beans are developed due to the pyrazines which are produced during roasting process.This process affects the chemical composition (protein, fat, carbohydrates, ash, minerals and vitamins) of cocoa beans.The stability of polyphenols in cocoa beans is influenced by the conditions of the roasting process. Roasting causesa decrease in the polyphenols content of cocoa beans up to 98%. The roasting process of cocoa beans should be optimized(temperature and time) to produce final products of high quality.
{"title":"Effect of Roasting on Physicochemical Properties of Cocoa Beans","authors":"M. Youssef","doi":"10.12816/AJFS.2019.14658.1012","DOIUrl":"https://doi.org/10.12816/AJFS.2019.14658.1012","url":null,"abstract":"Cocoa beans (Theorem cocoa) are the main raw materials used in chocolate manufacture. Roasting is the mostimportant technological process in production of cocoa products. It is the main process in the development of aromaand taste of cocoa beans. Maillard reaction and Strekher degradation take place during roasting process, where theflavour compounds of cocoa are produced. It was found that roasting temperatures at a range from 90 to 110°C wereoptimum for producing high quality chocolate, by using the Response Surface Methodology (RSM). The desirableflavour components of cocoa beans are developed due to the pyrazines which are produced during roasting process.This process affects the chemical composition (protein, fat, carbohydrates, ash, minerals and vitamins) of cocoa beans.The stability of polyphenols in cocoa beans is influenced by the conditions of the roasting process. Roasting causesa decrease in the polyphenols content of cocoa beans up to 98%. The roasting process of cocoa beans should be optimized(temperature and time) to produce final products of high quality.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"110 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121715633","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}
Pub Date : 2019-12-01DOI: 10.21608/AJFS.2019.12751.1011
M. Zommara, J. Prokisch
The bioconversion of 2 forms of inorganic selenium namely selenite (SeIV) and selenate (SeVI) to organicform(s) by Lactobacillus acidophilus strain was investigated. The cultured media (MRS) was supplemented with 1,2, 5, 10, 20 ppm of Se in the form of sodium selenite (Na2SeO3, SeIV) or sodium selenate (Na2SeO4, SeVI) and incubatedat 37°C up to 24 hr Both Se forms showed no marked effect on the bacterial growth indicating no cytotoxicityat these concentrations. However, the media supplemented with 5, 10 and 20 ppm of Se(IV), but not Se(VI), becamereddish after 24 hr of incubation with increasing the red color intense with increasing the Se content in the media. Thescanning electron microscope (SEM) investigation clarified the presence of Se-nano particles (SeNPs) in the media.Se speciation of the cultured media supernatant and its corresponding cell fractions using HPLC-ICP-MS techniqueindicated that the bioconversion rate of Se to organic form(s) was extremely higher in Se(IV) than Se(VI) in both fractionshowever, the cell fractions contained the highest content. The organic Se gradually increased in both fractionswith increasing the media Se content. The inorganic Se was completely bio-converted to organic form(s) without anyresidual only in the medium contained 1 ppm Se(IV). Our results demonstrate the ability of L. acidophilus to convertSe(IV) but not Se(VI), at a limit concentration of 1 ppm and accumulate organic Se form(s) in the cell fraction. Theseresults confirm the possible bio-production of organic Se enriched fermented dairy products.
{"title":"Conversion of inorganic selenium to organic form(s) by Lactobacillus acidophilus","authors":"M. Zommara, J. Prokisch","doi":"10.21608/AJFS.2019.12751.1011","DOIUrl":"https://doi.org/10.21608/AJFS.2019.12751.1011","url":null,"abstract":"The bioconversion of 2 forms of inorganic selenium namely selenite (SeIV) and selenate (SeVI) to organicform(s) by Lactobacillus acidophilus strain was investigated. The cultured media (MRS) was supplemented with 1,2, 5, 10, 20 ppm of Se in the form of sodium selenite (Na2SeO3, SeIV) or sodium selenate (Na2SeO4, SeVI) and incubatedat 37°C up to 24 hr Both Se forms showed no marked effect on the bacterial growth indicating no cytotoxicityat these concentrations. However, the media supplemented with 5, 10 and 20 ppm of Se(IV), but not Se(VI), becamereddish after 24 hr of incubation with increasing the red color intense with increasing the Se content in the media. Thescanning electron microscope (SEM) investigation clarified the presence of Se-nano particles (SeNPs) in the media.Se speciation of the cultured media supernatant and its corresponding cell fractions using HPLC-ICP-MS techniqueindicated that the bioconversion rate of Se to organic form(s) was extremely higher in Se(IV) than Se(VI) in both fractionshowever, the cell fractions contained the highest content. The organic Se gradually increased in both fractionswith increasing the media Se content. The inorganic Se was completely bio-converted to organic form(s) without anyresidual only in the medium contained 1 ppm Se(IV). Our results demonstrate the ability of L. acidophilus to convertSe(IV) but not Se(VI), at a limit concentration of 1 ppm and accumulate organic Se form(s) in the cell fraction. Theseresults confirm the possible bio-production of organic Se enriched fermented dairy products.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"100 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115742818","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}
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