Journal of Food Science and Technology最新文献_第9页

Development of sweet fermented rice (Khao-Mak) production using a pure culture of Amylomyces rouxii TISTR 3182 by the mixture design approach 采用混合设计方法，利用罗氏淀粉菌TISTR 3182纯培养物生产甜发酵米（考麦）。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-18 DOI: 10.1007/s13197-024-06134-6

Sujaya Rittisorn, Manida Chorum, Sorayaporn Ratchakit, Nattawan Klaeabangthong, Srisuda Samaimai, Thanasak Lomthong

{"title":"Development of sweet fermented rice (Khao-Mak) production using a pure culture of Amylomyces rouxii TISTR 3182 by the mixture design approach","authors":"Sujaya Rittisorn, Manida Chorum, Sorayaporn Ratchakit, Nattawan Klaeabangthong, Srisuda Samaimai, Thanasak Lomthong","doi":"10.1007/s13197-024-06134-6","DOIUrl":"10.1007/s13197-024-06134-6","url":null,"abstract":"<div><p>A mixture design approach was used to investigate how different types of glutinous rice impacted the production of sweet fermented rice (Khao-Mak) using a pure culture of <i>Amylomyces rouxii</i> TISTR 3182. White glutinous rice provided the highest total soluble solids (TSS) and alcohol content (24.3 ± 0.35<sup>o</sup>Brix and 2.0 ± 0.14%, respectively). The combination of black glutinous rice (88%) with white glutinous rice (12%) gave the highest total phenolic content (TPC) at 120.21 ± 2.20 µg GAE/mL. The optimal combination was chosen for large-scale production, yielding 22.00 ± 0.5<sup>o</sup>Brix, 1.63 ± 0.23%, and 102.98 ± 0.76 µg GAE/mL of TSS, alcohol, and TPC, respectively. Thin-layer chromatography (TLC) revealed that the sugar obtained from the fermentation was glucose. Scanning electron microscopy (SEM) showed that growth of the fungal strain hydrolyzed the rice structure during fermentation. The crude extract of sweet fermented rice, fermented using a pure fungal strain culture through a biotechnological approach, suppressed the growth of <i>Staphylococcus aureus</i> DMST 2933 and <i>Salmonella</i> sp. ATCC 13311.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 9","pages":"1667 - 1675"},"PeriodicalIF":2.701,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144753495","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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Effect of flour proportion and baking parameters on properties of gluten free pizza base prepared from barnyard millet and soy bean 面粉配比和烘焙参数对以谷子和大豆为原料制备的无麸质披萨基底性能的影响。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-16 DOI: 10.1007/s13197-024-06117-7

Brinda A. Thaker, V. K. Chandegara, P. J. Rathod

{"title":"Effect of flour proportion and baking parameters on properties of gluten free pizza base prepared from barnyard millet and soy bean","authors":"Brinda A. Thaker, V. K. Chandegara, P. J. Rathod","doi":"10.1007/s13197-024-06117-7","DOIUrl":"10.1007/s13197-024-06117-7","url":null,"abstract":"<div><p>Barnyard millet (E<i>echinochloa frumentacea </i>L.), minor millet is rich an abundant source fibre content and have many health benefits. Enrichment of bakery good with millet is a trend for the decade for lower consumption of gluten protein. Soy bean is a rich source of protein and thus could be used with nutritive barnyard millet in order to prepare pizza base. The present study aimed to develop a nutritionally rich pearl millet pizza base by optimizing the major ingredients like barnyard millet flour and soy bean flour by using the statistical software, Response Surface. To lead this study, the flours mentioned above were optimized by using Response Surface Methodology and Central Composite Rotatable Design. The sensory parameters and physical attributes were evaluated. It appears from the study that, the statistical design suggested 20 formulations with barnyard millet at different proportion (34–67%) was mixed with soy bean flour to prepare pizza base at 127–194 ℃ of baking temperature and 7–24 min of baking time. The product was evaluated for physical, functional, textural and biochemical properties. Addition of soy flour increased true protein content in the range of 7.36 to 19.12%. Maximum 3.39% of crude fibre was found due to fibres provided by barnyard millet. Hardness was found 16.92 to 37.69 N. The optimum condition for preparation of gluten free pizza base with higher protein, higher crude fibre and lower hardness was 46.56%, 147.56 ℃ and 8.67 min for barnyard millet flour, baking temperature and baking time, respectively. The pizza prepared from barnyard and soy flour was found gluten free with good amount of nutrition.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 8","pages":"1460 - 1471"},"PeriodicalIF":2.701,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560347","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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Bioactive properties of fermented spreadable product manufactured from pistachio kernels 开心果核发酵涂抹制品的生物活性特性

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-16 DOI: 10.1007/s13197-024-06127-5

Erenay Erem, Meral Kilic-Akyilmaz

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Electrospun probiotic (Lactobacillus pentosus) with prebiotic for better survival in the food system and during gastrointestinal transit 电纺丝益生菌（戊酸乳杆菌）与益生元在食物系统和胃肠道运输中更好地生存。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-16 DOI: 10.1007/s13197-024-06137-3

Subindhira Rajagopal, Valiathan Sreejit, Radhakrishnan Preetha

{"title":"Electrospun probiotic (Lactobacillus pentosus) with prebiotic for better survival in the food system and during gastrointestinal transit","authors":"Subindhira Rajagopal, Valiathan Sreejit, Radhakrishnan Preetha","doi":"10.1007/s13197-024-06137-3","DOIUrl":"10.1007/s13197-024-06137-3","url":null,"abstract":"<div><p>This study aims to develop an electrospun probiotic with a prebiotic for better stability and survival in food systems and during gastrointestinal transit. The probiotic was combined with prebiotic barley extracts and electrospun using chitosan and alginate as polymers. The SEM, TEM, and AFM tests on the electrospun probiotic nanofibers revealed that adding barley improved the fiber morphology and texture. Moreover, electrospinning did not adversely affect the probiotic viability. The encapsulation efficiency of the electrospun nanofibers was 93 ± 0.01% and the probiotic count was 10 log<sub>10</sub> CFU/g on plating. Additionally, fluorescent microscopy and flow cytometry confirmed the viability of the <i>L. pentosus</i>, within the nanofibers. Then the developed probiotic powder was incubated in the gastric and intestinal fluid for 120 min and it had a survival rate of 8.30 log<sub>10 </sub>CFU/g in gastric fluid and 10.50 log<sub>10</sub> CFU/g in intestinal fluid. Then a fermented multi millet-sprouted moong dhal milk was developed and supplemented with an electrospun probiotic with prebiotic. The above product was stored and tested for nutritional, sensory, and physiochemical properties and it was promising. The fabricated electrospun prebiotic-enriched probiotic nanofibers and their application study demonstrated a feasible approach for product development.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 9","pages":"1689 - 1700"},"PeriodicalIF":2.701,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144753559","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

Isolation and characterization of novel Lacticaseibacillus, Pediococcus, Enterococcus, Lentilactobacillus, and Levilactobacillus strains with probiotic potential from fermented turnip juice 从发酵萝卜汁中分离出具有益生菌潜力的新型乳酸杆菌、Pediococcus、Enterococcus、lenti乳酸杆菌和Levilactobacillus。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-15 DOI: 10.1007/s13197-024-06133-7

Ilkin Sengun, Husniye Tansel Yalcin, Gulden Kilic, Aysegul Kirmizigul Peker, Berna Ozturk, Yigit Terzi

{"title":"Isolation and characterization of novel Lacticaseibacillus, Pediococcus, Enterococcus, Lentilactobacillus, and Levilactobacillus strains with probiotic potential from fermented turnip juice","authors":"Ilkin Sengun, Husniye Tansel Yalcin, Gulden Kilic, Aysegul Kirmizigul Peker, Berna Ozturk, Yigit Terzi","doi":"10.1007/s13197-024-06133-7","DOIUrl":"10.1007/s13197-024-06133-7","url":null,"abstract":"<div><p>Lactic acid bacteria (LAB) isolates (29 isolates) from fermented turnip juices were identified using 16S rRNA gene sequencing techniques. The findings indicated that the most common strains belonged to <i>Lacticaseibacillus</i> sp. (55.17%), <i>Pediococcus acidilactici</i> (27.58%), and <i>Enterococcus faecalis</i> (6.89%). According to the results, all strains exhibited high resistance to low pH (2.0). <i>Lacticaseibacillus</i> sp. FS2 exhibited the greatest resistance (129.9 8%) to 1% bile salt, whereas <i>Levilactobacillus brevis</i> FL12 was the most sensitive (87.00%). However, all strains showed tolerance to pepsin (48.85–125.76%), pancreatin (56.14–169.01%), and phenol (54.16–113.24%) at various levels. The strains showed different levels of susceptibility to antibiotics. The antimicrobial activity of the strains against the test microorganisms exhibited considerable variability (8–30 mm). Although all strains showed viability at 1.5% NaCl, twelve strains survived at 10% NaCl. The proteolytic enzyme activity of the strains exhibited a range of 0.002 to 0.086 mg tyrosine/mL, whereas eight strains showed no β-galactosidase enzyme activity. Moreover, most of the strain showed high hydrophobicity towards xylene (16.39–94.43%), while auto-aggregation and co-aggregation abilities varied from 4.76 to 19.10% and 0.97 to 27.75%, respectively. In conclusion, the findings indicated that the strains exhibited high probiotic potential and could be employed as dietary supplements or as a starter culture for designing various functional food products.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 9","pages":"1653 - 1666"},"PeriodicalIF":2.701,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144753563","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

Thermal history indicator hydrogel based on starch with multiple signal channels for visualized monitoring thermal accumulation of perishable products 基于淀粉的热历史指示水凝胶具有多个信号通道，用于可视化监测易腐产物的热积累。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-14 DOI: 10.1007/s13197-024-06130-w

Kangning Sun, Xurong Liang, Shufang Zhou, Jiayi Wang, Futai Lu, Qiliang Deng

{"title":"Thermal history indicator hydrogel based on starch with multiple signal channels for visualized monitoring thermal accumulation of perishable products","authors":"Kangning Sun, Xurong Liang, Shufang Zhou, Jiayi Wang, Futai Lu, Qiliang Deng","doi":"10.1007/s13197-024-06130-w","DOIUrl":"10.1007/s13197-024-06130-w","url":null,"abstract":"<div><p>Perishable products are easily deteriorated due to thermal accumulation during storage and transport. A low-cost, environmental-friendly and visualized indicating device is of great importance for real-time monitoring the quality state of such products, but remains a significant challenge. Herein, a novel thermal history indicator (THI) based on readily available starch was developed. The resulting THI displayed sensitively response to the environmental time-temperature over a broad temperature range (15–55 ℃). The activation energies (<i>E</i><sub>a</sub>) according to the signals of absorbance, fluorescence emission and G’ values are 95.97 kJ/mol 105.3 kJ/mol, and 114.53 kJ/mol, respectively. The continuous appearance changes from colorless to dark brown allowed user-friendly readout. In addition, the quantitative information could also be obtained by the signal changes of absorbance, fluorescence emission, and RGB values. The resulting THI also displayed the immediate response to temperature fluctuations during transportation and storage. The signal values from multiple channels were well correlated with the concentration of aerobic mesophilic bacteria (AMB) in milk under same storage conditions. The proposed THI show the potential application for real-time assessing the quality loss of perishable products. The low-cost, environmental-friendly, commercially available starting material makes it suitable for scalable manufacturing and wide application.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 8","pages":"1569 - 1579"},"PeriodicalIF":2.701,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560334","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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Integrating mulberry juice and Lactiplantibacillus plantarum TAR4 fermentation to improve antioxidant, anti-inflammatory, and hypoglycemic potential of modified cottage cheese 桑椹汁与植物乳杆菌TAR4发酵结合，提高改性白软干酪的抗氧化、抗炎和降糖潜能

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-14 DOI: 10.1007/s13197-024-06136-4

Pei Ling Tang, Jia Wei Chooi, Hui Yin Tan

{"title":"Integrating mulberry juice and Lactiplantibacillus plantarum TAR4 fermentation to improve antioxidant, anti-inflammatory, and hypoglycemic potential of modified cottage cheese","authors":"Pei Ling Tang, Jia Wei Chooi, Hui Yin Tan","doi":"10.1007/s13197-024-06136-4","DOIUrl":"10.1007/s13197-024-06136-4","url":null,"abstract":"<div><p>Mulberry (<i>Morus nigra</i>) is recognized for its nutrient-dense and health benefits. This study aimed to enhance the bioactivities (antioxidant, anti-inflammatory, hypoglycemic) of modified cottage cheese by incorporating mulberry juice and fermenting with <i>Lactiplantibacillus plantarum</i> TAR4 (LAB). Initially, enzyme treatments (pectinase, amylase) on mulberry juice assessed total phenolic content (TPC), flavonoids content (TFC), DPPH activity (DPPH), ferric reducing antioxidant power (FRAP), albumin denaturation inhibition (ADI) and α-amylase inhibition (AI) activities. Optimal mulberry juice, showing highest bioactivities, was added to cheese. Bioactivity stability during simulated in-vitro digestion was tested. Results showed that pectinase-treated mulberry juice had highest DPPH (37.01 ± 0.24%), FRAP (84.38 ± 1.73 mg Fe<sup>2+</sup>/g dried mulberry), ADI (30.47 ± 0.57%), and AI (71.11 ± 2.55%). Adding 5% (w/w) mulberry juice significantly increased TPC, TFC, ADI, and AI in cheese (<i>p</i> < 0.05). Post-intestinal digestion, mulberry cheese maintained high TPC (15.77 ± 0.07 mg GAE/g cheese) and FRAP (3.75 ± 0.17 mg Fe<sup>2+</sup>/g cheese), while LAB-fermented mulberry cheese (mulberry-LAB) exhibited superior AI activity (54.4 ± 0.9%). No significant differences were found in TFC, DPPH and ADI between mulberry and mulberry-LAB cheeses post-intestinal digestion. This study recommends integrating mulberry juice and <i>L. plantarum</i> TAR4 fermentation to enhance the bioactivities of modified cottage cheese, offering a novel approach to boost nutritional and functional properties.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 11","pages":"2043 - 2055"},"PeriodicalIF":2.701,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184134","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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Impact of tiger nut milk as a substitute for cow milk on the rheological, physiochemical, and organoleptic properties of functional ice cream 虎坚果奶替代牛奶对功能性冰淇淋流变学、理化和感官特性的影响。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-13 DOI: 10.1007/s13197-024-06125-7

Hesham A. Ismail, Wafaa M. Salama, Arwa A. Ali, Rezk A. Awad

{"title":"Impact of tiger nut milk as a substitute for cow milk on the rheological, physiochemical, and organoleptic properties of functional ice cream","authors":"Hesham A. Ismail, Wafaa M. Salama, Arwa A. Ali, Rezk A. Awad","doi":"10.1007/s13197-024-06125-7","DOIUrl":"10.1007/s13197-024-06125-7","url":null,"abstract":"<div><p>Tiger nuts are an excellent food choice due to their rich mineral, fiber, and antioxidant content. Tiger nut milk was replaced by 25, 50, 75, and 100% of cow’s milk in the ice cream mixture. The impact of substituting cow milk with tiger nut milk on the physicochemical, rheological, and organoleptic properties of ice cream was examined. Adding tiger nut milk in a combination resulted ice cream mixes with more fiber and antioxidants and a lower protein and ash levels compared to the control (100% cow milk). Ice cream with tiger nut milk was higher in Fe and Zn than that of control. Dynamic viscosity values of ice cream mixes with tiger nut milk were decreased with increasing values of the applied shear rate compared to the control. All functional ice cream formulations with tiger nut milk showed higher specific gravity and melting rate with lower overrun percentages than the control. Regarding taste and flavor, structure, texture, and melting in the mouth, there is no appreciable difference between the T<sub>25</sub>, T<sub>50</sub>, and control treatments. Therefore, cow’s milk can be replaced with tiger nut milk up to 50% in the ice cream industry to raise the nutritional value and functional properties.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 8","pages":"1537 - 1546"},"PeriodicalIF":2.701,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214104/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The influence of the alcoholic extract of lemon balm on the growth of Lactobacillus helveticus MDC 9602 and the technological, physicochemical, organoleptic, and antioxidant properties of fermented milk 柠檬香蜂草醇提物对helveticus乳杆菌MDC 9602生长及发酵乳工艺、理化、感官及抗氧化性能的影响。

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-04 DOI: 10.1007/s13197-024-06121-x

Hrachya G. Hovhannisyan, Lusine V. Danielyan, Lusine G. Baghdasaryan, Inna E. Melkumyan, Andranik H. Barseghyan

{"title":"The influence of the alcoholic extract of lemon balm on the growth of Lactobacillus helveticus MDC 9602 and the technological, physicochemical, organoleptic, and antioxidant properties of fermented milk","authors":"Hrachya G. Hovhannisyan, Lusine V. Danielyan, Lusine G. Baghdasaryan, Inna E. Melkumyan, Andranik H. Barseghyan","doi":"10.1007/s13197-024-06121-x","DOIUrl":"10.1007/s13197-024-06121-x","url":null,"abstract":"<div><p>This study assessed the impact of Lemon balm ethanolic extract (LBEE) on the technological, physicochemical, functional, and sensory properties of a functional sour milk drink fermented solely by <i>Lactobacillus helveticus</i> MDC 9602. Using a modified critical dilution method, LBEE was found to significantly enhance the growth of <i>L. helveticus</i> MDC 9602 within a specific concentration range. Incorporating the optimal stimulating concentration of LBEE (0.25%) during milk fermentation by <i>L. helveticus</i> MDC 9602 accelerated milk acidification, reduced coagulation time, increased viable starter count and viscosity, and notably boosted the product’s antioxidant activity. Despite LBEE’s high antioxidant potential from phenolic compounds, its actual contribution to the antioxidant activity of fermented milk remains minimal due to the low amounts used (< 0.5%). The addition of LBEE resulted in enhanced probiotic content, increased antioxidant activity, improved viscosity, reduced syneresis, and better resistance to cold stress throughout the product’s shelf life. Moreover, LBEE enhanced the sensory properties of the yoghurt, particularly aroma and texture. These findings indicate that the impact of low doses of LBEE on yoghurt quality is primarily functional rather than flavor-oriented.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 8","pages":"1503 - 1512"},"PeriodicalIF":2.701,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560333","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

ZnO/poly(nigrosine)/modified carbon paste electrode for selective sensing of vanillin in the presence of amaranth: a voltammetric study ZnO/聚黑氨酸/改性碳糊电极在苋菜中选择性感应香兰素的伏安研究

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-11-04 DOI: 10.1007/s13197-024-06122-w

S. B. Arpitha, B. E. Kumara Swamy

引用次数: 0