Amino acid composition of three species of Nigerian fish: Clarias anguillaris,Oreochromis niloticus and Cynoglossus senegalensis

An investigation into the concentrations of amino acids in three species of Nigerian fish: Clarias anguillaris, Oreochromis niloticus and Cynoglossus senegalensis was carried out. The most abundant amino acid was Glu (108–118 mg/g crude protein) and Leu was the most abundant essential amino acid (58.0–64.7 mg/g crude protein). While total amino acid content was 618–637 mg/g crude protein, the total essential amino acid content was 300–317 mg/g or 48.6–50.0% with His but 283–299 mg/g crude protein or 45.8–47.0% without His. The limiting amino acid was Thr for C. anguillaries and C. senegalensis but Val for O. niloticus whereas Phe + Tyr scores were greater than 1.0 (1.06–1.21) in all the fish samples. Significant differences existed between the contents of essential amino acids and non-essential amino acids at p < 0.05 in all the fish samples. Percentage contents of total neutral amino acids ranged from 52.2–54.9%; for total acidic amino acids the range was 26.9–29.6% and for total basic amino acids the range was 17.7–18.2%.     

Nutritional and physicochemical evaluations of tahina (sesame butter) prepared from heat‐treated sesame seeds

Dehulled sesame seeds were roasted using different heat treatments. The effects of roasting treatments on the nutritive value, physicochemical properties and sensory properties of produced tahina were studied. Resultant tahina contained 586–594 g kg⁻¹ crude oil, 219–226 g kg⁻¹ crude protein and <30 g kg⁻¹ crude fibre and ash. Crude protein, crude fibre, ash and N‐free extract in tahina samples were not affected by roasting treatments. However, crude oil was decreased by steam roasting and hot plate roasting. Hot plate roasting was more effective in reducing raffinose content than other roasting treatments, whereas vacuum roasting was less effective in reducing raffinose content than other roasting treatments. Tahinas were good sources of essential amino acids, especially sulphur‐containing amino acids, aromatic amino acids and tryptophan. Hot air roasted tahina followed by vacuum roasted tahina had higher total essential amino acid contents than steam roasted and hot plate roasted tahinas. Lysine was the first limiting amino acid in tahinas. Tahinas had a relatively high in vitro protein digestibility (over 83%). Tahina is a good source of niacin. Hot air roasted tahina had the highest content of B group vitamins compared with other tahina samples. Resultant tahinas had relatively high amounts of Na, Mg, K, Cu, Zn and Fe and a low amount of Ca. Roasting treatments did not affect the mineral contents. All roasted samples had a typical protein spectrum with a maximum absorption at 280 nm and minimum at 260 nm. However, the spectrum of hot air roasted tahina proteins was sharper than the spectra of other tahina proteins. Size exclusion HPLC fractionated tahina proteins into two fractions for hot roasted and vacuum roasted tahinas and three fractions for steam roasted and hot plate roasted tahinas. The gel filtration pattern of tahina proteins contained four peaks with identical elution volumes but different proportions. Hot air roasted and vacuum roasted tahinas had higher panel scores than steam roasted and hot plate roasted tahinas for all tested sensory properties. © 2000 Society of Chemical Industry     

Effects of roasting and boiling on the chemical composition,amino acids and oil stability of safflower seeds

The objective of this study was to determine the effects of roasting and boiling on compositional and oil stability of safflower seeds. The moisture, carbohydrate and fibre contents decreased because of roasting and boiling treatments while fat and protein contents increased. The fatty acid compositions of treated samples changed slightly compared with control. The total amount of amino acids in control sample was 151.29, and this amount increased to 158.8 and 186.9 mg g^?1 N by roasting and boiling, respectively. The peroxide value of the oil increased because of roasting and boiling, and it reaches above the accepted value to consumer. Concentrations of major elements such as Na, K and Cu in raw safflower seeds were significantly (P < 0.05) higher than roasted and boiled seeds. The effects of roasting and boiling with regard to loss and retention of the nutrients differed significantly (P > 0.05), with only the roasting retaining more of the nutrients than boiling. The peak intensities of control oil using FTIR spectroscopy were changed in comparison with treated oils.     

The effects of various Chinese processing methods on the nutritional and safety properties of four kinds of meats

Chinese processed meat products are popular in the world, while different processing methods produce meats of different quality and safety. The aim of this work was to compare and evaluate the effects of seven Chinese processing methods (steaming, boiling, braising, pan-frying, frying, roasting and drying) on the nutritional and safety properties of four kinds of meats (beef, pork, chicken, duck). Comparing with the unprocessed raw meat, four kinds of meats treated with thermal processing displayed increased L^⁎ values, generally enhanced texture properties, decreased moisture contents, and increased protein contents. Among all the processing meats, the wet thermal processed meats exhibited relatively high total amino acid contents. Fatty acid contents showed the lowest value in boiled meats but relatively high values in fried, pan-fried and dried meats. For safety properties, thermal processing methods of pan-frying, frying and roasting caused mass formation of trans fatty acids and polycyclic aromatic hydrocarbons (PAHs). The highest PAHs contents were detected as 49.70 μg/kg in pan-fried beef, 18.18 μg/kg in fried pork, 11.02 μg/kg in roasted chicken and 15.24 μg/kg in fried duck, which were 14.34 times, 4.74 times, 7.50 times and 8.35 times of their corresponding blank control groups. When nutritional and safety properties are pursued, steaming and boiling are recommended for all the four kinds of meats. Besides, braising is also suitable for pork, while drying could also be used for chicken and duck.     

Optimization of processing conditions to reduce oil uptake and enhance physico-chemical properties of deep fried rice crackers

Physico-chemical properties of fried rice crackers were studied as a function of fish powder content, processing conditions, frying temperature and frying time. The results showed that addition of fish powder content at 5, 10 and 15 g/100 g reduced the oil uptake by approximately 10, 14 and 22 g/100 g (db), respectively in comparison to the control without fish powder. The deep fried rice crackers mixed with fish powder tended to be lower in hardness, lower in expansion ratio and higher in bulk density in comparison to the control sample. The color parameter, L^∗ of fried rice crackers decreased with increase in fish powder content. In contrast, a^∗ and b^∗ values increased with increase in fish powder content. The moisture content of deep fried rice crackers decreased with increase in frying temperature and frying time. The oil uptake in fried rice crackers increased with increase in frying time but decreased with increase in frying temperature. With increase in frying temperature and time, the texture of rice crackers became harder, the bulk density increased, and the expansion ratio decreased. The optimum conditions resulting in desirable physico-chemical properties and minimum oil uptake were rice crackers with fish powder content of 9 g/100 g, fried at a temperature of 220 °C for 60 s.     

Effects of egg yolk powder addition to the flour dough on the lipid oxidation development during frying

Effects of egg yolk powder added to the dough on the oxidation of frying oil and lipid of fried products were studied. Flour dough containing egg yolk at 0, 3.53, 6.73, and 9.66/100 g was fried in 180 °C sunflower oil for 1.5 min, and 55 fryings were performed. Lipid damage was determined by free fatty acids (FFA), conjugated dienoic acids (CDA), and polar compounds contents, and p-anisidine values (PAV). Phospholipid (PL) classes were determined by high performance liquid chromatography. PL was not detected in frying oil and fried products without egg yolk, while the first batch of fried products added with egg yolk at 3.53, 6.73, and 9.66 in 100 g of the dough contained total PL at 3.73, 7.93, and 8.98 mg/g, respectively. Contents of PL classes tended to increase in the products fried in the oil performing more fryings. As the number of fryings of oil increased, FFA, CDA, and polar compounds contents and PAV of frying oil increased. Addition of egg yolk to the dough significantly decreased CDA and polar compounds contents and PAV of frying oil, but it increased FFA values. Lipid of fried products showed the same tendency in CDA contents and PAV. The results clearly indicate that egg yolk powder improved the oxidative stability of frying oil during frying, possibly due to PL.     

Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: Proximate analysis,fibre, organic acids and phenolics

The aim of this research was to study the processing effects (roasting and boiling) on primary and secondary metabolite composition of fruits from the following chestnut (Castanea sativa Mill.) cultivars (cvs.) of three Protected Designation of Origin (PDO) areas in the Trás-os-Montes e Alto Douro region (Portugal): PDO Terra Fria (cvs. Aveleira, Boaventura, Côta, Lamela and Trigueira), PDO Padrela (cvs. Judia, Lada, Longal and Negra) and PDO Soutos da Lapa (cvs. Longal and Martaínha). The cooking processes significantly (p < 0.0001) affected primary and secondary metabolite composition of the chestnuts. Roasted chestnuts had higher protein contents, insoluble and total dietary fibre and lower fat contents whilst boiled chestnuts had lower protein, but higher fat contents. Cooking increased citric acid contents, especially in roasted chestnuts. On the other hand, raw chestnuts had higher malic acid contents than cooked chestnuts. Moreover, roasted chestnuts had significantly higher gallic acid and total phenolics contents, and boiled chestnuts had higher gallic and ellagic acids contents, when compared to raw chestnuts. The present data confirms that cooked chestnuts are a good source of organic acids and phenolics and have low fat contents, properties that are associated with positive health benefits.     

Nutritive value of fresh and brackish water catfish as a function of size and processing methods

Catfish (Clarias gariepinus) of different sizes (small, 30.33–30.83 cm and 191.67–195.00 g; medium, 36.67–37.50 cm and 275.00–303.33 g; large, 41.33–49.67 cm and 536.67–726.00 g) collected from brackish (Igbokoda) and fresh water (Ogbese) bodies was subjected to different treatments (fried, boiled with/without salt solution and roasted). The proximate (ash, fat and protein) and mineral (Ca, Zn, Fe, Mg, P and I) compositions of all the treatments were determined. The highest protein concentrations (on a dry weight basis percent) (Ogbese, 73.25; Igbokoda, 72.52) of fish samples were recorded by boiling with water, while the ones roasted recorded the lowest values of 57.51 and 58.33%, respectively. The iodine level (grams of I per 100 g) in the flesh of fish varied with size, treatment and location; it increased with size, was reduced by some treatments (boiling with either water or NaCl solution), while frying and roasting had the highest level compared with boiling. The lowest iodine concentrations were 93.45 (Ogbese fish boiled with NaCl solution) and 160.94 (Igbokoda fish boiled with either water or NaCl solution). On the whole, Igbokoda brackish water fish (160.94–314.08) had a higher iodine content than Ogbese fresh water fish (93.45–205.06) with the highest concentration in fried and roasted fish samples (205.06, 314.08) in Ogbese and Igbokoda water bodies, respectively. Higher mineral compositions were also found in the brackish water fish (for flesh and serum), and also increased with size and were reduced by some treatments (boiling and frying) in the flesh of fish samples. The fish (catfish) from the brackish water body appeared to be more nutritious than that from the fresh water body. The highest protein values were recorded by boiling with water, while frying and roasting gave the highest iodine value. Moreover, the study revealed that size is a factor to be considered by the population dependent on fish as a source of protein, iodine and other vital elements.     

Formation of trans fatty acids in edible oils during the frying and heating process

To assess an impact of heated edible oils on intake of trans fat, the formations of trans fatty acids (TFAs) in cooking conditions was estimated by a frying and heating model system. For the frying model, sliced raw potatoes (10% of the frying oil (w/w)) were fried in commercially available canola oil at 160, 180 and 200 °C, and the 10 frying cycles were performed. The TFAs contained both in fried potatoes and in frying oils were measured by gas chromatography (GC). Lipids content of raw potatoes was about 0.1% (w/w) and TFAs in the raw potatoes were negligible. On the other hand, fried potatoes contained lipids at the level of 8.8%–9.2% and their fatty acid composition was mostly in correspondence with that of the frying oil. The TFAs amount of potatoes fried by the tenth frying operation was at the level of 0.99–1.05 g/100 g lipids. When 100 g potatoes fried in this process were consumed, the TFAs intake was estimated at less than 0.1 g. After 10 frying operations, TFAs content, acid values and peroxide values of the frying oils were measured and compared with those of corresponding heated canola oils without food. The amounts of trans 18:1 FAs contained both in the frying oil and in heated oil were less than the quantitative limit (0.047 g/100 g oil). The increases of trans 18:2 FAs and trans 18:3 FAs of the used frying oil were 0.02 g/100 and 0.05 g/100 g, respectively, compared with those of the fresh oil. trans 18:2 FAs accumulation in the heated oil was slightly less than that in the frying oil. To elucidate TFAs accumulation in various edible oils during cooking, six kinds of commercially available edible vegetable oils were heated to 180 °C in glass test tubes. Small changes in TFAs amounts were observed after four hours heating. These results suggested that an ordinary frying process using unhydrogenated edible oils has little impact on TFAs intake from edible oils.     

即烹扇贝冷冻预制菜的质构特性及营养品质评价分析

目的 探讨即烹扇贝冷冻预制菜的质构特性和营养价值。方法 采用不同熟化方式对3种扇贝冷冻预制菜(蒸蒜蓉扇贝、香煎扇贝、烤扇贝)进行处理, 分析熟化后的质构、色差、微观结构、基本营养成分、氨基酸及脂肪酸组成与生扇贝及煮扇贝的差异, 采用相关性分析及主成分分析综合评价扇贝预制菜品质。结果 扇贝冷冻预制菜熟化后硬度、弹性和咀嚼性均显著性增加, 但蒸蒜蓉扇贝和烤扇贝的质构指标均低于煮扇贝和香煎扇贝, 后者肌肉纤维排列更紧密;香煎扇贝、烤扇贝和蒸蒜蓉扇贝的白度值均显著低于煮扇贝和生扇贝; 熟化后扇贝均具有高蛋白低脂肪的特点, 蛋白质含量为20.68~29.79 g/100 g, 粗脂肪含量为0.50~2.26 g/100 g; 氨基酸组成合理, 脂肪酸组成丰富, 必需氨基酸含量在22.05~31.07 g/100g, 烤扇贝具有较高的二十碳五烯酸和二十二碳六烯酸含量; 主成分分析营养价值由高到低为香煎扇贝>烤扇贝>蒜蓉扇贝>煮扇贝>生扇贝。结论 即烹扇贝冷冻预制菜熟化后营养全面, 香煎扇贝质构及营养价值综合评价较高, 本研究为后续开发扇贝产品提供了理论数据。     

Phenolic acid analysis and antioxidant activity assessment of oil palm (E. guineensis) fruit extracts

Phenolic compounds in oil palm fruit (E. guineensis) were extracted in soluble free (SFP), insoluble-bound (ISBP) and esterified (EFP) forms. The total phenolic content (TPC) of the oil palm fruit extracts was determined using the Folin–Ciocalteu method and found to range from 5.03 to 9.04 g/L per g of dried weight (DW). The antioxidant activities of oil palm phenolic extracts were analysed using free radical scavenging assays and results showed that oil palm phenolic extracts contained antioxidant activities in the order of ISBP > EFP > SFP. Eight different phenolic acids were identified and quantified using a simple reversed-phase high performance liquid chromatography (HPLC) with a diode array detector (DAD) and liquid chromatography/tandem mass spectrometry (LC/MS/MS). Ferulic, p-hydroxybenzoic and p-coumaric acid were the dominant phenolic acids found in oil palm fruit extracts and ranged from 55 to 376 μg/g of DW.     

Crude palm oil from interspecific hybrid Elaeis oleifera × Elaeis guineensis: Fatty acid regiodistribution and molecular species of glycerides

The composition and structure of triacylglycerols (TAGs) and partial glycerides of crude palm oil obtained from interspecific hybrid Elaeis oleifera × Elaeis guineensis, grown in Colombia, were fully characterised and compared to data obtained by analysing crude African palm oil. Hybridisation appears to substantially modify the biosynthesis of fatty acids (FAs) rather than their assembly in TAGs. In fact, total FAs analysis showed significant differences between these two types of oil, with hybrid palm oil having a higher percentage of oleic acid (54.6 ± 1.0 vs 41.4 ± 0.3), together with a lower saturated fatty acid content (33.5 ± 0.5 vs 47.3 ± 0.1), while the percentage of essential fatty acid, linoleic acid, does not undergo significant changes. Furthermore, 34 TAG types were identified, with no qualitative differences between African and E. guineensis × E. oleifera hybrid palm oil samples. Short and medium chain FAs (8:0, 10:0, 12:0, 14:0) were utilised, together, to build a restricted number of TAG molecular species. Oil samples from the E. guineensis × E. oleifera hybrid showed higher contents of monosaturated TAGs (47.5–51.0% vs 36.7–37.1%) and triunsaturated TAGs (15.5–15.6% vs 5.2–5.4%). The sn-2 position of TAGs in hybrid palm oil was shown to be predominantly esterified with oleic acid (64.7–66.0 mol% vs 55.1–58.2 mol% in African palm oil) with only 10–15% of total palmitic acid and 6–20% of stearic acid acylated in the secondary position. The total amount of diacylglycerols (DAGs) was in agreement with the values of free acidity; DAG types found were in agreement with the representativeness of different TAG species.     

Seasonal variation in the fatty acid composition of three Mediterranean fish – sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris)

The total fat contents and the fatty acid compositions of three common Mediterranean fish, namely sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris) were determined at bimonthly intervals for a one-year period. The purpose of this work was to study the seasonal variation of the fatty acids in the three fish that are some of the best sources of n − 3 fatty acids. The fat and fatty acid content of the investigated fish species show a significant seasonal dependency. Two of the fish (anchovy and picarel) have the highest fat content during the late winter – spring period. On the other hand, sardine shows the highest fat concentrations during the spring-early summer period. The fish that showed the highest variation in fatty acid composition was the anchovy. The sardine was found to be the best source of n − 3 fatty acids during the one-year period (35.35 g/100 g fatty acids). Finally the picarel had the highest oleic acid content (on average, 13.89/100 g fatty acids).     

Organic acids in two Portuguese chestnut (Castanea sativa Miller) varieties

The organic acids composition of two different chestnut (Castanea sativa Miller) varieties (Judia and Longal) were determined by HPLC/UV. In order to check the influence of the processing over these compounds, samples treated in three distinct manners (roasted, boiled and fried) were also analysed. The results showed that chestnut is characterized by the presence of seven organic acids: oxalic, cis-aconitic, citric, ascorbic, malic, quinic and fumaric acids. The organic acid quantitative profile allows the distinction of the two varieties. Longal variety samples presented higher organic acids contents than those from Judia variety. The contents of the pair malic plus quinic acids may be useful for the discrimination of the two varieties. Roasting, boiling and frying procedures lead to significant reduction of total organic acids contents.     

烹制方法对猪肉脂质氧化和挥发性风味物质的作用研究

研究对比了4种烹制方法(煮制、烤制、微波及油炸制(大豆油、花生油和葵花油))对猪肉脂质氧化及挥发性风味成分的影响。结果表明:烹制能够促进猪肉的脂质氧化,经不同方式烹制后,熟制猪肉的过氧化值(POV)和硫代巴比妥酸值(TBA)显著增加(P0.05)。不同熟制猪肉之间脂质氧化程度存在显著性差异(P0.05),其中烤制猪肉的脂质氧化程度最高,其次为微波和水煮,而炸制猪肉的氧化程度最低。气相色谱-质谱(GC-MS)联用技术从熟制猪肉中共分离鉴定出68种挥发性风味成分,主要包括醛类、脂肪烃类、醇类、酮类、酯类等,总挥发性风味化合物含量在221.09(大豆油炸制猪肉)-1084.61 AU×106/g(煮制猪肉)之间。醛类是主要的化合物,占总挥发性风味成分的73.78(葵花油炸制猪肉)-78.79%(烤制猪肉),而己醛是最主要的醛类物质。TBA值与醛类、醇类及总挥发性风味物质呈显著正相关(p0.05),而POV值与挥发性风味物质的相关性不显著(p0.05)。主成分分析法(PCA)能够很好地区分经不同烹制方法得到的熟猪肉。     

不同烹调方式对羊肉品质的影响

研究不同烹调方式（蒸煮、烘烤和煎炸）对羊肉品质的影响,分别对样品中氨基酸、脂肪酸和核苷酸的组成及含量、质构指标以及肌肉微观结构进行检测。结果表明：蒸煮方式的损失率最低,对氨基酸、脂肪酸和核苷酸的组成及含量的影响最小;在3 种烹调方式对肉样处理过程中,肉样的氨基酸模式和脂肪酸模式均发生不同程度的变化;煎炸肉样中呈味氨基酸含量为55.33%,显著高于蒸煮肉样呈味氨基酸含量（50.67%）和烘烤肉样呈味氨基酸含量（49.33%）;烘烤肉样呈味核苷酸含量最低;蒸煮、煎炸和烘烤对肉样的脂肪酸组成及含量虽有影响,但组间并无差异显著性。烘烤肉样咀嚼性优于煎炸肉样和蒸煮肉样。在3 种烹调方式处理过程中,烘烤肉样肌纤维束变形、肌束膜破坏、肌间脂肪受损程度最严重。     

The impact of dietary oil source and frozen storage on the physical,chemical and sensorial quality of fillets from market-size red hybrid tilapia, Oreochromis sp.

Red hybrid tilapia (Oreochromis sp.) were fed one of four diets containing either fish oil, crude palm oil, palm fatty acid distillates or refined palm olein as the only added oil. Post-harvest fillet quality was then evaluated at 1, 10 and 30 weeks of frozen storage. Dietary oil source did not significantly (p > 0.05) influence the liquid holding capacity and texture of fillets but both these parameters were increased by frozen storage. Fillets from fish fed palm oil-based diets exhibited significantly higher oxidative stability during frozen storage, compared to fish fed the fish oil diet. Dietary oil source and frozen storage had little impact on sensory attributes. Unlike fillet proximate composition, fillet fatty acid composition was significantly affected by both diet and frozen storage. Total n-3 polyunsaturated fatty acids decreased significantly in the fillet lipids of all fish after 30 weeks of frozen storage.     

响应面法优化小龙虾烤箱辅助烤制工艺

以小龙虾为研究对象,探讨烤箱烤制小龙虾的加工工艺,以腌制时间、腌制液盐含量、烤制温度和烤制时间为单因素影响因子,小龙虾的感官评分和弹性为响应值,进行响应面优化分析。然后对烤制小龙虾的营养成分和风味特征进行测定和分析,并以鲜虾和水煮虾作为对照。结果表明：经优化后的小龙虾腌制时间为30 min、腌制液盐含量12 g/100 mL、烤制温度180℃、烤制时间20 min,在此工艺条件下小龙虾的感官评分为9.08分、弹性为3.88 mm,与预测值接近,表明该烤制工艺合理有效;烤制处理条件下单不饱和脂肪酸和多不饱和脂肪酸总含量显著高于鲜虾和水煮虾;烤制之后的小龙虾必需氨基酸和风味氨基酸含量较鲜虾和水煮虾差异明显,主要表现在天冬氨酸、甘氨酸、精氨酸和亮氨酸的损失,其中精氨酸损失最大;电子舌传感器上的烤虾响应值鲜度、咸味和甜味均显著高于鲜虾和水煮虾。适当的烤制有利于虾肉营养物质的保存和鲜香味的挥发,同时有利于产品营养与风味的提高。     

Oxidative stability of fried dough from rice flour containing rice bran powder during storage

The aim of this study was to evaluate the efficiency of rice bran powder on lipid peroxidation inhibition of fried dough from rice flour during storage. Rice flour dough containing rice bran powder at 5, 10 and 15 g rice bran powder/100 g mixed rice flour were fried in soybean oil at 160 °C for 1 min and stored in dark at 60 °C for 10 days. Lipid peroxidation of fried dough was determined by change of fatty acid compositions, oxygen absorption in vial headspace, lipid hydroperoxides, TBA values including decreasing tocopherol and gamma-oryzanol contents during storage. Polyunsaturated fatty acid decreased rapidly in fried dough without rice bran powder, while an increase of oxygen absorption in vial headspace, lipid hydroperoxide and TBA values were significantly lower (p?0.05) in fried dough containing rice bran powder. In addition, tocopherol degradation was significantly lower in fried dough containing rice bran powder during storage (p?0.05). However, there was no significant difference in gamma-oryzanol contents among fried dough during storage (p>0.05). These results demonstrated that rice bran powder shows the antioxidative effects on fried dough during storage.     

Influence of different methods of cooking of hunchback salmon on contents of polyunsaturatedfatty acids

Composition and contents of fatty acids in hunchback, fresh, boiled, fried, roasted and boiled in a small amount of water were determined. It was found, that absolute contents of essential polyunsaturated fatty acids--eicosapentaenoic (EPA) and docosahexaenoic (DHA) decreased significantly only in the process of frying. Sum ratio of omega3/omega6 acids was dietetically more favorable in the roasted and fried fish.