Auswahl der wissenschaftlichen Literatur zum Thema „Fermentation du cacao“
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Zeitschriftenartikel zum Thema "Fermentation du cacao"
Bobiles, S. C., F. B. Elegado, C. G. Millena und F. E. Merca. „Small-scale cacao (Theobroma cacao L.) fermentation process utilizing cacao pod husk“. Food Research 6, Nr. 4 (31.07.2022): 236–45. http://dx.doi.org/10.26656/fr.2017.6(4).502.
Der volle Inhalt der QuelleWiranda, Sumaryati Syukur und Hermansyah Aziz. „DETERMINATION OF CALCIUM (Ca) AND MAGNESIUM (Mg) CONTENT IN CACAO (Theobroma cacao Linn) FERMENTATION AND NON FERMENTATION BY SPECTROPHOTOMETRY“. Jurnal Riset Kimia 3, Nr. 1 (11.02.2015): 96. http://dx.doi.org/10.25077/jrk.v3i1.104.
Der volle Inhalt der QuelleDewi, Putri Maharani Shinta, Damat Damat, Ida Ekawati, Devi Dwi Siskawardani, Asmawati Raba, Budy Wiryono, Fasal Munsif und Budi Utomo. „A Short Review: Changes in the Physical-Chemical Properties of Cacao Beans During the Fermentation Process“. BIO Web of Conferences 104 (2024): 00032. http://dx.doi.org/10.1051/bioconf/202410400032.
Der volle Inhalt der QuelleAgustriana, Eva, Herly Angga Valentino, Nanik Rahmani, Nuryati Nuryati, Hendy Firmanto, Rike Rachmayati, Siti Eka Yulianti, Isa Nuryana, Yopi Yopi und Puspita Lisdiyanti. „Fermentation Effect of Cacao Beans Originate from Jember on Polyphenol-Flavonoid Content and Radical Scavenging Activity“. ALCHEMY Jurnal Penelitian Kimia 19, Nr. 1 (23.03.2023): 23. http://dx.doi.org/10.20961/alchemy.19.1.60831.23-31.
Der volle Inhalt der QuelleSantos, Emmanuel D., und Diane B. Remot. „Classification of Cocoa Beans Based on the Grade Level of Fermentation using KNN Algorithm“. Indian Journal Of Science And Technology 17, Nr. 21 (25.05.2024): 2166–76. http://dx.doi.org/10.17485/ijst/v17i21.1997.
Der volle Inhalt der QuelleTigrero-Vaca, Joel, María Gabriela Maridueña-Zavala, Hui-Ling Liao, Mónica Prado-Lince, Cynthia Sulay Zambrano-Vera, Bertha Monserrate-Maggi und Juan M. Cevallos-Cevallos. „Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation“. Foods 11, Nr. 7 (23.03.2022): 915. http://dx.doi.org/10.3390/foods11070915.
Der volle Inhalt der QuelleZhaira Marianne Ferrancol Ferran, Luisa Ann Tamayo Ongquit und Edwin Romeroso Arboleda. „A review of machine learning applications in Cacao Post-harvest management“. International Journal of Science and Research Archive 11, Nr. 1 (28.02.2024): 1540–50. http://dx.doi.org/10.30574/ijsra.2024.11.1.0186.
Der volle Inhalt der QuelleCevallos-Cevallos, Juan Manuel, Laura Gysel, Maria Gabriela Maridueña-Zavala und María José Molina-Miranda. „Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans“. Journal of Food Quality 2018 (2018): 1–14. http://dx.doi.org/10.1155/2018/1758381.
Der volle Inhalt der QuelleOussou, Kouame Fulbert, Gamze Guclu, Hasim Kelebek und Serkan Selli. „Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans“. Quality Assurance and Safety of Crops & Foods 14, Nr. 4 (01.09.2022): 23–35. http://dx.doi.org/10.15586/qas.v14i4.1078.
Der volle Inhalt der QuelleChóez-Guaranda, Ivan, María Maridueña-Zavala, Adela Quevedo, María Quijano-Avilés, Patricia Manzano und Juan M. Cevallos-Cevallos. „Changes in GC-MS metabolite profile, antioxidant capacity and anthocyanins content during fermentation of fine-flavor cacao beans from Ecuador“. PLOS ONE 19, Nr. 3 (01.03.2024): e0298909. http://dx.doi.org/10.1371/journal.pone.0298909.
Der volle Inhalt der QuelleDissertationen zum Thema "Fermentation du cacao"
Portillo, Paez Elvis. „Caractérisation de l'arôme du cacao de type Criollo : influence des conditions de traitement post-récolte“. Montpellier 2, 2006. http://www.theses.fr/2006MON20069.
Der volle Inhalt der QuelleKouamé, Christelle. „Modélisation de la fermentation de la pulpe du cacao“. Thesis, Montpellier, SupAgro, 2019. http://www.theses.fr/2019NSAM0013.
Der volle Inhalt der QuelleThe fermentation of cocoa, which drives the aromatic quality of chocolate, begins with an alcoholic fermentation stage followed by an acetic fermentation, conducted by wild strains of yeasts and acetic bacteria. Realized locally on a small scale, in the absence of any control, it leads to products of variable quality, ranging from the best to the worst. The work presented here is part of a project aimed to control the aromatic quality of chocolate using a microbial starter in controlled conditions of fermentation. A specific objective is the development of a model of cocoa fermentation to have a tool allowing the choice of a starter and the conditions of its implementation. The used modeling strategy is modular, step by step, with the aim of building a simple model able of describing the major processes and reactions that occur during fermentation. The first step was the selection of two strains of yeasts, L35 (S. cerevisiae) and L36 (P. kudriavzevii), and a strain of acetic bacteria, B17 (A. ghanensis), during industrial fermentations that led to chocolate of good aromatic quality. The model of alcoholic fermentation was developed using a selected strain LM (S. cerevisiae) and was adapted for strains L35 and L36. The model of acetic fermentation was developed using the B17 strain. The overall model results from the integration of these two sub-models and a model that describes the rise in temperature of the beans due to the production of heat during fermentation. The global model makes it possible to describe quite well all the phenomena that occur during cocoa fermentation: evolution of microbial populations, consumption / production of glucose, ethanol and acetic acid, and the evolution of temperature, depending on initial conditions (temperature, sugar concentration of the cocoa pulp and level of inoculation of the starter). The results of simulations made it possible to identify the key phenomena and parameters for the smooth running of cocoa fermentation. Regarding the yeast fermentation, the model shows that it is fast, one day is sufficient, and usually ends with the exhaustion of sugars and that the success of the inoculation will require control the microbiological quality of cocoa pulp conditioned by the delay between pods opening and the inoculation. The acetic fermentation with B17 strain is conditioned by the initial temperature and the evolution of the ethanol concentration, which can paradoxically slow down the start of this fermentation
Gbogbri, Guehi-François. „Impact de la fermentation sur les propriétés antioxydantes, anti-inflammatoires et immunomodulatrices du cacao“. Thesis, Montpellier, 2019. http://www.theses.fr/2019MONTG005.
Der volle Inhalt der QuelleRegular consumption of chocolate is associated with beneficial effects on health, particularly in pathologies associated with a chronic inflammatory syndrome. This inflammation involves the immune system and cocoa polyphenols appear to play a role in these effects via the NF-κb pathway. Cocoa processing processes and especially fermentation degrade the polyphenols contained in the beans. In fact, the fermentation alone reduces the content of the polyphenols initially present by 90%. It is therefore important to know its impact on the content and / or the composition of polyphenols in order to be able to associate them with the antioxydants and immunomodulatory activities of cocoa. A batch of Forastero variety cocoa beans was divided into two batches, the first fermented and the other not. After fat and cocoa polyphenols extraction, the total polyphenol content of the extracts was determined by the Folin-Ciocalteu method. The chemical compounds present in the cocoa extracts have been identified by UPLC-MS / UV. The majority flavanols identified were quantified by LC / MSMS. The antioxidant activities of cocoa were evaluated with DPPH and ORAC test. To determine the immunomodulatory activities, the levels of tumor necrosis factor alpha (TNF-α) and nitric oxide (NO) were determined. Cell viability was done to evaluate the cytotoxicity of cocoa extracts on J774A.1 cells. This study showed that fermentation decreased the polyphenol content and correlated this phenol content with the antioxidant activities of the cocoa extracts. The extracts of fermented cocoa or not stimulated the production of TNF-α, however the study on the immunomodulatory activities deserves to be deepened because the fermented cocoa or not had no effect on the NO produced by the J774A cells. 1. In addition, the fermented or unfermented cocoa did not have any toxic effect on J 774A.1 cells. Fermentation influenced the immunomodulatory activities of cocoa according to the type of markers by decreasing the production of TNF-α
Lagunes, Galvez Sandra Guadalupe. „Contribution à l'étude de la fermentation de la fève de cacao : impact sur la qualité“. Montpellier 2, 2005. http://www.theses.fr/2005MON20195.
Der volle Inhalt der QuelleDomingues, Elisa Souza. „Seleção de linhagens de leveduras pectinolíticas para fermentação de sementes de cacau (Theobroma cacao)“. Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/11/11138/tde-17032011-100316/.
Der volle Inhalt der QuelleThe quality of the raw material of chocolate depends on an efficient fermentation of cocoa beans, as it is at this stage that biochemical transformations occur as the release of amino acids and reducing sugars that during roasting will form the precursors of chocolate flavor. The fermentation process occurs spontaneously and the pulp surrounding the seeds, rich in carbohydrates, is the substrate for the development of fermentative microorganisms, and its activity results in the removal of the pulp and honey production of cocoa, contributing for the formation of aromas and flavors. There are other methods to remove the pulp, and mechanical methods being patented by the action of pectic enzymes. However, the use of existing mechanical processes is not efficient and the use of enzymes is not yet economically viable on a large scale. Improving the fermentation has been the subject of research and considered that the inoculation of yeasts producing pectinase during fermentation could contribute to the efficiency of the process, obtaining a more uniform product. With that goal in this paper, yeasts of different species with potential production of pectic enzymes were selected and then evaluated during the fermentation and the final quality of the beans. The data obtained showed that yeasts Kluyveromyces have shown the most efficient, but the species of Candida utilis and Saccharomyces cerevisiae also showed positive results, whereas the fermentation without yeast inoculation showed low efficiency in the production of honey cocoa. The fermentation with K. marxianus (MMIII-41), showed increase of temperature to 34 ° C with a pH drop to 2.9 in their brown and almonds, indicating good quality, while natural fermentations showed values of pH and temperature of 29°C and 3.5 and yellow coloring in their beans due to pulp and vegetable fibers bonded. During the test cutting, the species S. cerevisiae showed the greatest amount of almonds and brown, while the species K. marxianus which showed the best fermentation performance degradation with the vicilin fraction evidenced by SDS-PAGE, showed only 14% of brown almonds. It was concluded that inoculation with yeast production of extracellular pectic enzymes and revolving seeds during fermentation, contributing to a faster fermentation and a better quality of almonds. The volume of the fermented material is not allowed to reach temperatures obtained on the largest scale yet, according to the results obtained in the enzymatic activity, volumes of honey drained, the external appearance of the seeds after 192 hours, proof of cutting and degradation of vicilin among the species pre-selected for pectinolytic yeasts K.marxianus, Kluyveromyces fragilis, C. utilis and S. cerevisiae, revealed in fermentation conditions studied, be able to benefit the quality of the beans.
Decotton, Jeanjean Nathalie. „Influence du génotype, de la fermentation et de la torréfaction sur le développment de l'arôme cacao : Rôle des précurseurs d'arôme“. Montpellier 2, 1995. http://www.theses.fr/1995MON20064.
Der volle Inhalt der QuelleSoulet, Stéphanie. „Les polyphénols du cacao : de leur valorisation à l'authentification de l'origine géographique“. Bordeaux 2, 2002. http://www.theses.fr/2002BOR28938.
Der volle Inhalt der QuelleGuzman, Penella Santiago. „Development of Fine and Distinctive Cocoa Flavors from Trinitario and CCN-51 Beans, Following Specific Fermentation Techniques and Processing Conditions“. Electronic Thesis or Diss., Université de Montpellier (2022-....), 2023. http://www.theses.fr/2023UMONG018.
Der volle Inhalt der QuelleThe increasing demand for high-quality chocolate creates the need to diversify the range of flavors offered by chocolate producers. Cocoa quality derives strongly from its flavor, which may in itself be seen as the result of the biochemical reactions that take place during the cultivation, harvest and post-harvest processing of the cocoa beans. Both, volatile and non-volatile compounds contribute to the final flavor perception of cocoa. During processing, the characteristic flavors of chocolate are developed mainly during fermentation, drying, roasting and, to a lower extent, conching. Although cocoa fermentation has an important impact on the homogeneity of cocoa quality and has been studied for several decades, it is still an empirical and not mastered process. Roasting and conching conditions also have a significant impact on the subsequent transformation of the flavor precursors obtained during fermentation, mainly driven by the non-enzymatic Maillard reactions that take place during these steps. By carrying out fermenting, roasting and conching trials, all under specific conditions, and by later proceeding to the analysis of the physical, chemical and sensory characteristics of cocoa beans throughout their transformation all the way into chocolate, it is hoped to better understand the mechanism of aroma formation and its link with flavor perception. In this study, an important focus has been placed on the impact of fermentation on the development of aroma compounds and their precursors. The use of yeast starter cultures during fermentation has been of special interest in this study, as well as their impact and that of fermentation time on the compositional differences in the taxonomy of fungal and bacterial microbiota present in the fermentation mass throughout the entire process. This, because the microbial composition has the potential of greatly influencing the resulting volatile and non-volatile composition of the beans, which translates into differences in the perceived flavor profiles of the liquors and chocolates obtained thereof. Lastly, predictive models have been developed in an attempt predict the flavor of the cocoa products based on their chemical composition, taking into account the processing conditions to which they had been submitted. Globally, the study aims to gain a deeper understanding of flavor formation in cocoa and provides important tools for the production of chocolates capable of displaying unique and highly sought-after flavors in an attempt to better meet the increasing demand for fine flavor cocoa and chocolate products
Tiburcio, Patrick Barros. „Solid-state fermentation of Theobroma cacao pod husk using Rhizopus stoloniffer - prospection of biomolecules“. reponame:Repositório Institucional da UFPR, 2017. http://hdl.handle.net/1884/47938.
Der volle Inhalt der QuelleCoorientador : Prof. Dr. Luiz Alberto Junior Letti
Dissertação (mestrado) - Universidade Federal do Paraná, Setor de Tecnologia, Programa de Pós-Graduação em Engenharia de Bioprocessos e Biotecnologia. Defesa: Curitiba, 04/04/2017
Inclui referências : f.53-58
Resumo: O objetivo principal deste estudo foi avaliar de forma inédita o cultivo do fungo filamentoso Rhizopus stolonifer em fermentação no estado sólido em cascas do fruto de cacau (Theobroma cacao) obtidas do estado do Pará, região norte do Brasil. Na primeira etapa foi selecionada a cepa Rhizopus stolonifer NRRL 28169 de acordo com sua capacidade de produzir moléculas com atividade antioxidante e de colonizar a casca de cacau sem nenhum suplemento nutricional. Na sequência foi realizado um estudo que determinou o método de extração de compostos com capacidade antioxidante de forma prática e econômica utilizando uma solução de etanol em 50% (v/v). A casca de cacau já possui um enorme potencial biotecnológico, com inúmeros biocompostos apresentados pelas análises de cromatografia gasosa acoplada a espectrometria de massa. O processo de fermentação em estado sólido nos permite observar uma mudança na composição presente casca, gerando novas moléculas bioativas com potencial antioxidante, chegando a 7,09 ± 0,05 ?M de equivalência em Trolox no teste DPPH e 5,170 ± 0,035 x 104 ?M de equivalência em Trolox no teste ORAC. O aumento na concentração dos compostos fenólicos durante a fermentação fica evidenciado pela quantificação de fenóis totais alcançando um concentração de 114,40 mg em equivalência de ácido gálico. Palavras-chave: Casca de cacau; Rhizopus; Fermentação em estado sólido; Atividade antioxidante; Ácido cinâmico.
Abstract: The main objective of this study was to evaluate in an unprecedented way the cultivation of the filamentous fungus Rhizopus stolonifer in solid state fermentation in the cocoa pod husk from Theobroma cacao obtained from the state of Pará, northern region of Brazil. In the first step of this study the strain Rhizopus stolonifer NRRL 28169 was selected according to its capacity to produce molecules with antioxidant activity and to colonize the cocoa pod husk without any nutritional supplementation. Consequently, a study was carried out to determine the extraction method of compounds with antioxidant capacity in a practical, economical and manageable using a 50% (v / v) ethanol solution. The cocoa pod husk already has an enormous biotechnological potential, with numerous biocomposites presented by GC-MS and HPLC. The solid-state fermentation process allows us to observe a change in the present composition of cocoa pod husk, generating new bioactive molecules with antioxidant potential, reaching 7.09 ± 0.05 ?M equivalence in Trolox in the DPPH assay and 5.170 ± 0.035 x 104 ?M in Trolox equivalence in the ORAC assay. The increase in the concentration of the phenolic compounds in during the fermentation is evidenced by the quantification of total phenols reaching a concentration of 114.40 mg in gallic acid equivalence in TPC assay. Keywords: Cocoa pod husk; Rhizopus; Solid-state fermentation; Antioxidant activity; Cinnamic acid.
Hue, Clotilde. „Caractérisation de la fermentation du cacao : recherche de bio-marqueurs en relation avec la qualité organoleptique“. Thesis, Montpellier 2, 2014. http://www.theses.fr/2014MON20009.
Der volle Inhalt der QuelleIn a difficult economic context for "premium" chocolate makers, the control of the organoleptic quality of the raw material is an imperative and a competitive advantage.The aromatic quality of a chocolate is highly related to post-harvest treatment and particularly to the fermentation. This step is essential to the development of sensory characteristics.However, cocoa quality control tools are mainly based on sensory evaluation of samples. This method is expensive and time consuming.Fast and robust tools for quality analysis are needed. This study aims at characterizing the course of the fermentation in order to select specific markers of the quality of cocoa. The study focused on markers which can be measured on plantation (through the evolution of temperature and pH), and those from biochemical transformations of the beans (nitrogenous and polyphenol type). These markers have been then compared to data from traditional quality methods (cut-test and ammonia nitrogen quantification) and to sensory data in order to select the most relevant ones for the control of fermentation. The overall analysis of the database enabled to identify eight analytical bio-markers and three sensory bio-markers, representative of the quality of cocoa and in connection with the development of fermentation. In addition, recommendations for methods of measuring these bio-markers to implement and to monitor the quality have been presented
Bücher zum Thema "Fermentation du cacao"
Hamel, Smith Harold. Fermentation of Cacao, with Which Is Compared the Results of Experimental Investigations into the Fermentation, Oxidation, and Drying of Coffee, Tea, Tobacco, Indigo, &C. , for Shipment. Creative Media Partners, LLC, 2018.
Den vollen Inhalt der Quelle findenFleet, Graham H., und Rosane F. Schwan. Cocoa and Coffee Fermentations. Taylor & Francis Group, 2014.
Den vollen Inhalt der Quelle findenCocoa And Coffee Fermentations. CRC Press, 2013.
Den vollen Inhalt der Quelle findenFleet, Graham H., und Rosane F. Schwan. Cocoa and Coffee Fermentations. Taylor & Francis Group, 2014.
Den vollen Inhalt der Quelle findenFleet, Graham H., und Rosane F. Schwan. Cocoa and Coffee Fermentations. Taylor & Francis Group, 2014.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Fermentation du cacao"
Yamamoto, Rikiya E., James Leo C. Grimaldo, Mary Meliza V. Parcon, Roselyn A. Maaño, Ronaldo C. Maaño, Jose B. Tan, Rodrigo C. Belleza, Pedro Jose L. De Castro und Nguyen Duc-Binh. „Classification of Fermentation Levels of Cacao Beans (Theobroma cacao L.) Using Sensing Technology and Neural Networks“. In Advances in Information and Communication Technology, 142–57. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-49529-8_16.
Der volle Inhalt der QuelleReyes De Corcuera, José I., Victor Hernández, Gabriela Maridueña, Juan Manuel Cevallos, Rosa Pérez, David Pastorelly und Justine Noël. „Temperature Profiles During the Fermentation of Cacao ‘Nacional’ to Understand Chocolate Quality“. In Agricultural, Forestry and Bioindustry Biotechnology and Biodiscovery, 319–29. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-51358-0_16.
Der volle Inhalt der QuelleO’connor, Juli, Karen E. Masters und Dean F. Revell. „Molecular characterization of cocoa storage proteins and proteinases“. In Seed Storage Compounds, 169–74. Oxford University PressOxford, 1990. http://dx.doi.org/10.1093/oso/9780198577683.003.0011.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Fermentation du cacao"
Angelia, Randy E., und Noel B. Linsangan. „Fermentation Level Classification of Cross Cut Cacao Beans Using k-NN Algorithm“. In ICBRA '18: 2018 5th International Conference on Bioinformatics Research and Applications. New York, NY, USA: ACM, 2018. http://dx.doi.org/10.1145/3309129.3309142.
Der volle Inhalt der QuelleYakin, Engkus, und Ahimsa Sariri. „Effect Of Aspergilllus Niger to Nutrient Content on Cocoa Pod (Theobroma Cacao) Fermentation“. In International Conference on Applied Science and Engineering (ICASE 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/icase-18.2018.25.
Der volle Inhalt der QuelleSuryadi, I., R. Novia und N. Nilawati. „Utilization Waste of Cacao Skin Fermentation in The Feed to Increase Duck Egg Production“. In Proceedings of the 2nd Workshop on Multidisciplinary and Applications (WMA) 2018, 24-25 January 2018, Padang, Indonesia. EAI, 2020. http://dx.doi.org/10.4108/eai.24-1-2018.2292408.
Der volle Inhalt der QuelleTeneda-Llerena, William Fabián, Alvaro José Teneda-Espín und Josemanuel Luna-Nemecio. „Consumption of polyphenols and flavonoids in the fermentation of cocoa (theobroma cacao L.) in Ecuador“. In 1er Congreso Universal de las Ciencias y la Investigación Medwave 2022;. Medwave Estudios Limitada, 2022. http://dx.doi.org/10.5867/medwave.2022.s2.uta112.
Der volle Inhalt der QuelleCalderon, Darla, Wedleys Tejedor, Orlando Melgar und Abelardo Franco. „Effect of the type of fermenter on the cocoa fermentation process and quality of the cacao beans“. In 2022 8th International Engineering, Sciences and Technology Conference (IESTEC). IEEE, 2022. http://dx.doi.org/10.1109/iestec54539.2022.00071.
Der volle Inhalt der QuelleKalnin, Daniel. „Comparative Analysis of Cocoa Beans from Different Climatic Regions in Togo“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/pydg3687.
Der volle Inhalt der QuelleFreitas, Andre Da Luz De, Patricia Oliveira Santos, Elice Cristina Dos Santos, Rutileia De Jesus Paiva und Vinicius Carvalho Da Silva. „VALORIZAÇÃO DA CASCA DO CACAU NA PRODUÇÃO DE COMPOSTOS BIOATIVOS POR TRICHODERMA ASPERELLUM“. In I Congresso de Engenharia de Biotecnologia. Revista Multidisciplinar de Educação e Meio Ambiente, 2021. http://dx.doi.org/10.51189/rema/1364.
Der volle Inhalt der QuelleGezer, E., M. Küçüksolak, E. Bilgi und E. Bedir. „A new iminol derivative from Streptomyces cacaoi in new fermentation conditions“. In GA – 70th Annual Meeting 2022. Georg Thieme Verlag KG, 2022. http://dx.doi.org/10.1055/s-0042-1759011.
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