Comprehensive Reviews in Food Science and Food Safety最新文献_第5页

Advances and challenges in the fractionation of edible oils and fats through supercritical fluid processing 通过超临界流体加工分馏食用油脂的进展与挑战

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-17 DOI: 10.1111/1541-4337.70017

A. A. Gigi, Ug. Praveena, Prasanth S. Pillai, K. V. Ragavan, C. Anandharamakrishnan

{"title":"Advances and challenges in the fractionation of edible oils and fats through supercritical fluid processing","authors":"A. A. Gigi, Ug. Praveena, Prasanth S. Pillai, K. V. Ragavan, C. Anandharamakrishnan","doi":"10.1111/1541-4337.70017","DOIUrl":"https://doi.org/10.1111/1541-4337.70017","url":null,"abstract":"Petrochemical solvents are widely used for the extraction and fractionation of biomolecules from edible oils and fats at an industrial scale. However, owing to its safety concerns, toxicity, price fluctuations, and sustainability, alternative solvents and technologies have been actively explored in recent years. Technologies, such as ultrasound and microwave-assisted extraction, supercritical carbon dioxide extraction, supercritical fluid fractionation, and sub-critical water extraction, and solvents, like ionic liquids and deep eutectic solvents, are reported for extraction and fractionation of biomolecules. Among them, supercritical carbon dioxide extraction and fractionation are some of the most promising green technologies with the potential to replace petrochemical-based conventional techniques. The addition of cosolvents, such as water, ethanol, and acetone, improves the extraction of amphiphilic and polar compounds from edible oils and fats. Supercritical fluid processing has diverse applications, including concentration of solutes, selective separation of desired molecules, and separation of undesirable compounds from the feed material. Temperature, pressure, particle size, porosity, flow rate, solvent-to-feed ratio, density, viscosity, diffusivity, solubility, partition coefficient, and separation factor are the fundamental factors governing the extraction and fractionation of desired biomolecules from lipids. Supercritical fluids stand alone compared to conventional fluids, because of their tunable solvent properties. Overall, it is to be noted that supercritical fluid-based methods have lots of scope to replace conventional solvent-based methods and progress toward the creation of sustainable food-processing techniques. This review critically evaluates the parameters responsible for the extraction and fractionation of biomolecules from edible oils and fats under supercritical conditions.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Research on electron beam irradiation in the multiscale structure of starch and its related applications: A review 电子束辐照在淀粉多尺度结构中的研究及其相关应用：综述

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-17 DOI: 10.1111/1541-4337.70009

Danyang Liang, Wei Liang, Haiyu Luo, Qing Liu, Khamiddolov Temirlan, Wenhao Li

{"title":"Research on electron beam irradiation in the multiscale structure of starch and its related applications: A review","authors":"Danyang Liang, Wei Liang, Haiyu Luo, Qing Liu, Khamiddolov Temirlan, Wenhao Li","doi":"10.1111/1541-4337.70009","DOIUrl":"https://doi.org/10.1111/1541-4337.70009","url":null,"abstract":"Electron beam irradiation (EBI), as a typical “green” emerging technology, can effectively alter the functional properties of starch by influencing its microstructure. This alteration enables starch to meet the current demands of consumers and the market for “health food.” This paper reviews studies on modifying various starches using EBI and describes the changes in microstructure, physicochemical properties, and functional properties induced by this method. Additionally, the effects of EBI on starch-containing food products are discussed, along with issues to be addressed and research gaps in the synergistic treatment of modified starch. It is noted that the source, irradiation dose, and irradiation time all influence the effectiveness of starch modification. Given the characteristics of EBI technology, integrating physical, chemical, and biological modification methods can optimize the modification process and enhance efficiency. This technology can potentially diversify modified starch varieties and expand their applications. Furthermore, there remains significant research potential in producing modified starch using EBI technology and applying it to the food industry.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comprehensive review on freeze-induced deterioration of frozen egg yolks: Freezing behaviors, gelation mechanisms, and control techniques 全面回顾冷冻蛋黄的冷冻诱导变质：冷冻行为、凝胶机制和控制技术

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-17 DOI: 10.1111/1541-4337.70019

Yujie Chi, Zihong Ma, Ruihong Wang, Yuan Chi

{"title":"A comprehensive review on freeze-induced deterioration of frozen egg yolks: Freezing behaviors, gelation mechanisms, and control techniques","authors":"Yujie Chi, Zihong Ma, Ruihong Wang, Yuan Chi","doi":"10.1111/1541-4337.70019","DOIUrl":"https://doi.org/10.1111/1541-4337.70019","url":null,"abstract":"Over the years, the production of eggs has increased tremendously, with an estimated global egg production of 9.7 billion by 2050. Further processing of shell eggs to egg products has gained growing popularity. Liquid egg yolks, an innovative form of egg replacement, still suffer from short shelf-life issues, and freezing has been applied to maintain freshness. An undesirable phenomenon called “gelation” was found during the production of frozen egg yolks, which has attracted numerous scholars to study its mechanism and quality control methods. Therefore, we comprehensively reviewed the history of the studies on frozen egg yolks, including the production procedure, the fundamentals of freezing, the gelation mechanism, the factors affecting gelation behaviors, and the techniques to control the gelation behaviors of frozen egg yolks. Reporting the production procedure and freezing fundamentals of frozen egg yolks will give readers a better understanding of the science and technological aspects of frozen egg yolks. Furthermore, a comprehensive summary of the mechanism of egg yolk gel formation induced by freeze–thawing and relevant control techniques will provide insights to researchers and manufacturers in the field of frozen egg processing.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unveiling the nutrient-wealth of black soybean: A holistic review of its bioactive compounds and health implications 揭开黑大豆营养财富的神秘面纱：对其生物活性化合物和健康影响的全面评述

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-12 DOI: 10.1111/1541-4337.70001

Swati Mitharwal, Ayushi Saini, Komal Chauhan, Neetu K. Taneja, Harinder Singh Oberoi

{"title":"Unveiling the nutrient-wealth of black soybean: A holistic review of its bioactive compounds and health implications","authors":"Swati Mitharwal, Ayushi Saini, Komal Chauhan, Neetu K. Taneja, Harinder Singh Oberoi","doi":"10.1111/1541-4337.70001","DOIUrl":"https://doi.org/10.1111/1541-4337.70001","url":null,"abstract":"Legumes, an essential component of staple diets, hold a prominent place in global cuisines. Soybean stands out as a widely cultivated legume and is valued for its high protein content, dietary fiber, and rich micronutrients. Several varieties of soybean are available, of which black and yellow varieties show dominance in varied countries and cultures. Over time, the cultivation and consumption of black soybeans have markedly reduced compared to the yellow variety. Despite its rich nutritional and therapeutic indices, it has lost its usage over time. Traditionally, it was utilized in oriental medicine for detoxification and anti-inflammatory potential. However, the antinutrients present in black soybean limit its utilization in the food sector due to their interference with overall nutrient absorption. Several studies in the last few decades have focused on reducing the content of antinutritional factors. However, the information on the use of different processing techniques, both singly and in blends, to reduce antinutrients and enhance the bioaccessibility, bioavailability, and bioactivity of bioactive compounds and varied nutrients is limited and fragmented. Furthermore, studies have highlighted black soybeans’ protective effects against various degenerative diseases. However, the studies on the effect of processing to enhance its antioxidative properties to make them a sought-after food commodity with nutraceutical potential and therapeutic efficacy are limited and widely scattered. The review aims to consolidate knowledge of diverse processing methods to improve their nutritional and bioactive profile for wider applications in the food and pharmaceutical industries. Further, it has also highlighted its nutraceutical properties for developing varied functional foods against degenerative diseases to have better therapeutic efficacy.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142174241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Electrospinning-based sensing technologies: Opportunities for food applications 基于电纺丝的传感技术：食品应用的机遇

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-12 DOI: 10.1111/1541-4337.13415

Golshan Matinfar, Haoxin Ye, Moein Bashiry, Zahra Hashami, Tianxi Yang

引用次数: 0

Cannabis-infused foods: Phytonutrients, health, and safe product innovations 大麻食品：植物营养素、健康和安全产品创新

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-12 DOI: 10.1111/1541-4337.70021

Eric Fordjour, Charles F. Manful, Tarsaim S. K. Khalsamehta, Abraham Armah, Mumtaz Cheema, Raymond Thomas

{"title":"Cannabis-infused foods: Phytonutrients, health, and safe product innovations","authors":"Eric Fordjour, Charles F. Manful, Tarsaim S. K. Khalsamehta, Abraham Armah, Mumtaz Cheema, Raymond Thomas","doi":"10.1111/1541-4337.70021","DOIUrl":"https://doi.org/10.1111/1541-4337.70021","url":null,"abstract":"Cannabis-infused foods are currently on the rise in markets all around the world. Meanwhile, there are concerns over the health implications for consumers. Studies have explored the therapeutic potential and nutritional and economic benefits of cannabis usage. Yet, the phytonutrients, processing methods, and health implications of cannabis-infused foods have not been well explored. This review evaluates existing evidence on the nutritional, processing, safety, and phytonutrient composition of cannabis-infused food products and their medicinal and functional prospects. Cannabis seeds contain the highest amount of dietary nutrients, while flowers contain the highest amount of bioactive constituents. Oils, butter, seeds, flowers, and leaf extracts are the plant forms currently incorporated into food products such as beverages, baked products, cooking ingredients, functional foods, nutraceuticals, and nootropics. Cannabis-infused foods have been found to offer therapeutic benefits for pain management, brain function, gut health, and certain cancers. Findings also show significant constraints associated with cannabis-infused foods regarding dosage guidelines, limited research, efficacy, and long-term health effects on consumers. This is further worsened by the lack of policies that regulate the industry. To realize the full potential of cannabis use in the food and health industries and in research, regulatory guidelines are needed to control dosages and improve its efficient use in these industries. This will go a long way to ensure the safety of cannabis users and enhance responsible production, marketing, and distribution.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70021","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142174243","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications 鸡蛋蛋白的乳化特性：影响因素、改良技术和应用

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-12 DOI: 10.1111/1541-4337.70004

Yujuan Tian, Xiaohui Lv, Deog-Hwan Oh, Jihan Mohamed Kassem, Mohamed Salama, Xing Fu

{"title":"Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications","authors":"Yujuan Tian, Xiaohui Lv, Deog-Hwan Oh, Jihan Mohamed Kassem, Mohamed Salama, Xing Fu","doi":"10.1111/1541-4337.70004","DOIUrl":"https://doi.org/10.1111/1541-4337.70004","url":null,"abstract":"As an essential food ingredient with good nutritional and functional properties and health benefits, eggs are widely utilized in food formulations. In particular, egg proteins have good emulsification properties and can be commonly used in various food products, such as mayonnaise and baked goods. Egg protein particles can act as stabilizers for Pickering emulsions because they can effectively adsorb at the oil–water interface, reduce interfacial tension, and form a stable physical barrier. Due to their emulsifying properties, biocompatibility, controlled release capabilities, and ability to protect bioactive substances, egg proteins have become ideal carriers for encapsulating and delivering functional substances. The focus of this review is to summarize current advances in using egg proteins as emulsifiers. The effects of influencing factors (temperature, pH, and ionic strength) and various modification methods (physical, chemical, and biological modification) on the emulsifying properties of egg proteins are discussed. In addition, the application of egg proteins as emulsifiers in food products is presented. Through in-depth research on the emulsifying properties of egg proteins, the optimization of their applications in food, biomedical, and other fields can be achieved.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142174244","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of withering/spreading on the physical and chemical properties of tea: A review 萎凋/摊放对茶叶物理和化学特性的影响：综述

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-12 DOI: 10.1111/1541-4337.70010

Dandan Qi, Yali Shi, Min Lu, Chengying Ma, Chunwang Dong

{"title":"Effect of withering/spreading on the physical and chemical properties of tea: A review","authors":"Dandan Qi, Yali Shi, Min Lu, Chengying Ma, Chunwang Dong","doi":"10.1111/1541-4337.70010","DOIUrl":"https://doi.org/10.1111/1541-4337.70010","url":null,"abstract":"Withering and spreading, though slightly differing in their parameters, share the same aim of moisture reduction in tea leaves, and they have a strong impact on the physical and chemical properties of tea. Even though researchers tend to pay close attention to the characteristic crafts of different teas, increasing investigations begin to focus on the withering process due to its profound effects on the composition and content of quality-related compounds. This review provides an overview of tea withering process to address questions comprehensively during withering. Hence, it is expected in this review to figure out factors that affect withering results, the way withering influences the physical and chemical properties of withered leaves and tea quality, and intelligent technologies and devices targeted at withering processes to promote the modernization of the tea industry. Herein, several key withering parameters, including duration, temperature, humidity, light irradiation, airflow, and more, are tailored to different tea types, demanding further exploration of advanced withering devices and real-time monitoring systems. The development of real-time monitoring technology enables objective and real-time adjustment of withering status in order to optimize withering results. Tea quality, including taste, aroma, and color quality, is first shaped during withering due to the change of composition and content of quality-related metabolites through (non)enzymatic reactions, which are easily influenced by the factors above. A thorough understanding of withering is key to improving tea quality effectively and scientifically.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142174245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

AI-based R&D for frozen and thawed meat: Research progress and future prospects 基于人工智能的冻肉和解冻肉研发：研究进展与未来展望。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-08 DOI: 10.1111/1541-4337.70016

Jiangshan Qiao, Min Zhang, Dayuan Wang, Arun S. Mujumdar, Chaoyang Chu

{"title":"AI-based R&D for frozen and thawed meat: Research progress and future prospects","authors":"Jiangshan Qiao, Min Zhang, Dayuan Wang, Arun S. Mujumdar, Chaoyang Chu","doi":"10.1111/1541-4337.70016","DOIUrl":"10.1111/1541-4337.70016","url":null,"abstract":"Frozen and thawed meat plays an important role in stabilizing the meat supply chain and extending the shelf life of meat. However, traditional methods of research and development (R&D) struggle to meet rising demands for quality, nutritional value, innovation, safety, production efficiency, and sustainability. Frozen and thawed meat faces specific challenges, including quality degradation during thawing. Artificial intelligence (AI) has emerged as a promising solution to tackle these challenges in R&D of frozen and thawed meat. AI's capabilities in perception, judgment, and execution demonstrate significant potential in problem-solving and task execution. This review outlines the architecture of applying AI technology to the R&D of frozen and thawed meat, aiming to make AI better implement and deliver solutions. In comparison to traditional R&D methods, the current research progress and promising application prospects of AI in this field are comprehensively summarized, focusing on its role in addressing key challenges such as rapid optimization of thawing process. AI has already demonstrated success in areas such as product development, production optimization, risk management, and quality control for frozen and thawed meat. In the future, AI-based R&D for frozen and thawed meat will also play an important role in promoting personalization, intelligent production, and sustainable development. However, challenges remain, including the need for high-quality data, complex implementation, volatile processes, and environmental considerations. To realize the full potential of AI that can be integrated into R&D of frozen and thawed meat, further research is needed to develop more robust and reliable AI solutions, such as general AI, explainable AI, and green AI.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142152703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Photodynamic inactivation of edible photosensitizers for fresh food preservation: Comprehensive mechanism of action and enhancement strategies 用于保鲜食品的可食用光敏剂的光动力灭活：全面的作用机理和增强策略。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-08 DOI: 10.1111/1541-4337.70006

Haoran Li, Yongsheng Ni, Jinsong Zhao, Yumeng Li, Baocai Xu

{"title":"Photodynamic inactivation of edible photosensitizers for fresh food preservation: Comprehensive mechanism of action and enhancement strategies","authors":"Haoran Li, Yongsheng Ni, Jinsong Zhao, Yumeng Li, Baocai Xu","doi":"10.1111/1541-4337.70006","DOIUrl":"10.1111/1541-4337.70006","url":null,"abstract":"Foodborne harmful bacteria not only cause waste of fresh food, but also pose a major threat to human health. Among many new sterilization and preservation technologies, photodynamic inactivation (PDI) has the advantages of low-cost, broad-spectrum, energy-saving, nontoxic, and high efficiency. In particular, PDI based on edible photosensitizers (PSs) has a broader application prospect due to edible, accessible, and renewable features, it also can maximize the retention of the nutritional characteristics and sensory quality of the food. Therefore, it is meaningful and necessary to review edible PSs and edible PSs-mediated PDI, which can help to arouse interest and concern and promote the further development of edible PSs-mediated PDI in the future field of nonthermally sterilized food preservation. Herein, the classification and modification of edible PSs, PS-mediated in vivo and PS-mediated in vitro mechanism of PDI, strengthening strategy to improve PDI efficiency by the structure change synergistic and multitechnical means, as well as the application in fresh food preservation were reviewed systematically. Finally, the deficiency and possible future perspectives of edible PSs-mediated PDI were articulated. This review aimed to provide new perspective for the future food preservation and microbial control.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142152706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0