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Guo J, Zhang M, Adhikari B, Ma Y, Luo Z. Formulation and characterization of 3D printed chickpea protein isolate-mixed cereal dysphagia diet. Int J Biol Macromol 2023; 253:127251. [PMID: 37804891 DOI: 10.1016/j.ijbiomac.2023.127251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 09/23/2023] [Accepted: 10/03/2023] [Indexed: 10/09/2023]
Abstract
The feasibility study of making 3D printed dysphagia diet was undertaken. A mixture of corn flour and buckwheat flour was used as the model cereal and chickpea protein isolate (CPI) was used as the model protein. Printing gels (inks) of the mixed cereal (control) and CPI-cereal mixture were produced by heating the formulations at 95 °C for 30 min and then cooling them to room temperature. The results showed that all the ink formulations containing CPI had higher apparent viscosity, preferable shear thinning behavior and shape supporting characteristics than that of the control. The cohesiveness and shape supporting ability of 10%CPI-cereal and 20%CPI-cereal formulations were poor and could not produce stable printing shape. The 30%CPI-cereal and 40%CPI-cereal formulations had suitable apparent viscosity, shear thinning behavior, storage modulus, yield stress and printing accuracy and the 3D printed products were stable. The control ink and 10%CPI-cereal ink had low cohesion and also could not pass the spoon tilt test. The 50%CPI-cereal formulation had high hardness and also could not pass the fork pressing test. The 30 % to 40 % CPI-cereal formulations were found to be suitable as dysphagia products as they could be classified as level 5 dysphagia diet.
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Affiliation(s)
- Jia Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne VIC3083, Australia
| | - Yamei Ma
- Jiangsu Gaode Food Co., 226500 Rugao, Jiangsu, China
| | - Zhenjiang Luo
- R&D center, Haitong Ninghai Foods Co., Ltd., 443000 Yichang, Hubei, China
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2
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Murniece R, Reidzane S, Galoburda R, Radenkovs V, Klava D. The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation. Foods 2023; 12:4475. [PMID: 38137279 PMCID: PMC10743291 DOI: 10.3390/foods12244475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 11/30/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
In wholemeal bread production, scalding and fermentation contribute to the improvement of the structural characteristics of the dough and bread. The influence of fermented scald on rye and barley dough and bread structure formation was specified in this study. The microstructural analysis performed using a scanning electron microscope revealed the separation of phases during the fermentation of scalds. According to the storage G' and loss G″ moduli, both scalds exhibited elastic character over viscous. The fermentation of barley scald increased both moduli and complex viscosity, while no substantial changes were observed in the fermented rye scald. The addition of fermented scald containing partially hydrolyzed starch and a fraction of water-soluble compounds contributed positively to the formation of a well-organized structure of dough fermented for 4 h. Fermentation substantially reduced the dough's complex viscosity and moduli values, confirming the partial structure alteration leading to the viscous portion increase. The dough with fermented scald showed a significantly lower loss factor than the dough without fermented scald, indicating enhanced mechanical process ability. The most substantial weakening of the structure was observed for dough without scald. The addition of rye scald to the rye dough promoted the formation of fewer pores with relatively smaller specific volumes.
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Affiliation(s)
- Ruta Murniece
- Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia; (S.R.); (R.G.); (D.K.)
| | - Sanita Reidzane
- Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia; (S.R.); (R.G.); (D.K.)
| | - Ruta Galoburda
- Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia; (S.R.); (R.G.); (D.K.)
| | - Vitalijs Radenkovs
- Processing and Biochemistry Department, Institute of Horticulture, Graudu Street 1, LV-3701 Dobele, Latvia;
- Division of Smart Technologies, Research Laboratory of Biotechnology, Latvia University of Life Sciences and Technologies, Riga Street 22b, LV-3004 Jelgava, Latvia
| | - Dace Klava
- Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia; (S.R.); (R.G.); (D.K.)
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Jiang J, Li J, Han W, Yang Q, Liu Q, Xiao H, Lin Q, Fang Y. Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees. Foods 2022; 11:3314. [PMID: 36359926 PMCID: PMC9654302 DOI: 10.3390/foods11213314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/14/2022] [Accepted: 10/20/2022] [Indexed: 06/10/2024] Open
Abstract
Pregelatinized starch (PGS) is often used to improve the processing quality of foodstuffs, but little attention has been paid to the effects of different reheating methods and degree of starch gelatinization (DSG) on their rheological and textural properties. In this study, pregelatinized rice starches (RS) with gelatinization degrees ranging from 58% to 100% were prepared via different Rapid Visco Analyser (RVA) heating procedures and reheated in various methods, including high-power microwave (HM), low-power microwave (LM), and water bath. The rheological behavior and textural properties were explored, and the results demonstrated that the consistency, gel strength, hardness, and springiness of PGS in all tested samples decreased significantly after reheating. The storage modulus (G') of PGS increased dramatically while the thermal stability decreased. Interestingly, the reheating methods possessed various effects on the starch of different DSG.
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Affiliation(s)
- Jiani Jiang
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Jiangtao Li
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Wenfang Han
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Qiqi Yang
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Qiongxiang Liu
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Huaxi Xiao
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Qinlu Lin
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
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Li H, Dai F, Zhang L, Li Z. Characterization of scalded dough and its impact on the growth of mixed yeasts originating from Jiaozi. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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5
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Liu F, Yin J, Wang J, Xu X. Food for the elderly based on sensory perception: A review. Curr Res Food Sci 2022; 5:1550-1558. [PMID: 36161227 PMCID: PMC9489541 DOI: 10.1016/j.crfs.2022.09.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/23/2022] [Accepted: 09/12/2022] [Indexed: 11/29/2022] Open
Abstract
Background The impairments of physiological functions caused by aging are common problems in the elderly, especially the impairments of sensory perception. Besides, close relationship between food sensory perception and nutritional status also suggests the importance of dietary management for the elderly population. The foods taking sensory perception into account are urgently needed by the elderly. Scope and approach This review analyzed sensory perception changes and their effects on food behaviors and nutritional status. Besides, sensory properties essential for aged-foods and acquisition methods, as well as current status of such foods were summarized. Key findings and conclusions Soft, smooth and moisty foods were more suitable for the elderly with chewing and swallowing dysfunction, which can be prepared by gelation, enzyme treatment, blade tenderization and other non-thermal technologies. Flavor enhancement/enrichment, irritant addition and packet sauces were recommended to compensate the impairment of chemical sensory. Molds, piping bag and 3D printing were suggested for refining appearance of pureed foods, and improving appetite of the elderly. Sensory perception changes of the elderly affect food behaviors and health. Soft, smooth, and moisty foods are more suitable for the elderly. Gelation and enzyme treatment are applied to modify the texture of aged food. Packet sauces may meet the heterogenetic flavor requirements of the elderly. Visually attractive food made by 3D printing can increase the appetite of elderly.
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Barros JHT, de Carvalho Oliveira L, Cristianini M, Steel CJ. Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking: a review. Crit Rev Food Sci Nutr 2021; 63:1612-1628. [PMID: 34420435 DOI: 10.1080/10408398.2021.1966380] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Wheat flour is the main ingredient used in the preparation of bread. Factors such as low gluten content and the addition of nontraditional ingredients in baking affect the quality of wheat flour and may limit its use in baking. With the increasing trend of "clean label" products, it may be interesting to develop and use physical processes to improve the quality of wheat flour and avoid the use of chemical additives. High hydrostatic pressure, non-thermal plasma, ultrasound, ozonation, ultraviolet light, and pulsed light treatments are non-thermal emerging technologies (NTETs) that have been studied for this purpose. They were originally developed to inactivate microorganisms and enzymes in foods. Additionally, these technologies can be used at low temperatures to modify the most important component of wheat flour, i.e., gluten and its fractions, which are responsible for the rheological properties of wheat flour dough. Thus, this review focuses on the effects of these NTETs by considering the following factors: (1) the technological properties of gluten, (2) gluten-starch interactions, (3) possible effects of NTETs on minor components of flours, and (4) the quality of wheat flour and the resulting final products.
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Affiliation(s)
- Jefferson Henrique Tiago Barros
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil.,Federal Institute of Acre (IFAC), Xapuri, Brazil
| | - Ludmilla de Carvalho Oliveira
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
| | - Marcelo Cristianini
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
| | - Caroline Joy Steel
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
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Hu X, Cheng L, Hong Y, Li Z, Li C, Gu Z. An extensive review: How starch and gluten impact dough machinability and resultant bread qualities. Crit Rev Food Sci Nutr 2021; 63:1930-1941. [PMID: 34423705 DOI: 10.1080/10408398.2021.1969535] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Wheat flour can form dough with a three-dimensional viscoelastic structure that is responsible for gas holding during fermentation and oven-rise, creating a typical fixed, open-cell foam structure of bread after baking. As the major components of dough, the continuous reticular skeleton formed by gluten proteins and the concentrated starch granules entrapped in gluten matrix predominantly determine dough rheological behaviors and bread qualities. This review surveys the latest literatures and draws out a conclusion from a plethora of information related to the filling effects of starch granules on gluten matrix and the cross-linking mechanisms between gluten proteins and starch granules, which is of great significance to provide sufficient scientific knowledge for development of bread with satisfactory attributes and quality control of end products.
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Affiliation(s)
- Xiaohui Hu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Li Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, Jiangsu Province, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative innovation center of food safety and quality control in Jiangsu province, Jiangnan University, Wuxi, Jiangsu, China
| | - Yan Hong
- School of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, Jiangsu Province, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhaofeng Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, Jiangsu Province, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengbiao Gu
- School of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, Jiangsu Province, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative innovation center of food safety and quality control in Jiangsu province, Jiangnan University, Wuxi, Jiangsu, China
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Tao H, Zhu XF, Nan BX, Jiang RZ, Wang HL. Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough. Food Chem 2021; 348:129017. [PMID: 33582448 DOI: 10.1016/j.foodchem.2021.129017] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 12/11/2020] [Accepted: 01/03/2021] [Indexed: 11/25/2022]
Abstract
Extruded wheat starch (ES) was obtained by a single-screw extruder to determine its effect on the farinograph, structural properties and baking behaviors of wheat dough. XRD analysis showed that increasing extrusion temperature made the crystalline peaks less pronounced due to the partial gelatinization. In terms of FTIR results, the molecular order of extruded starch was lower than that of native starch. The dough development time was decreased from 3.2 min to 2.7 min while the stability time was increased from 14.4 min to 15.5 min, as 70 ES were added. It was accompanied with increasing levels of α-helix and β-turn transferred from the decreased content of random coil and β -sheet. These effects in bread were to increase loaf volume and reduced loaf hardness. These results indicated that extruded starch had a good potential for producing a high-quality bread.
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Affiliation(s)
- Han Tao
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
| | - Xue-Feng Zhu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Bing-Xu Nan
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Rong-Zhen Jiang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Hui-Li Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
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9
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Deguchi M, Ito S, Motohashi R, Arai E. Effects of taro (<i>Colocasia esculenta</i> L. Schott) drying on the properties of taro flour and taro flour products. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mai Deguchi
- Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka
| | - Seiko Ito
- School of Food and Nutritional Sciences, University of Shizuoka
| | | | - Eiko Arai
- School of Food and Nutritional Sciences, University of Shizuoka
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10
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Wang H, Xiao N, Wang X, Zhao X, Zhang H. Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings. Food Chem 2019; 283:248-256. [DOI: 10.1016/j.foodchem.2019.01.047] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 12/05/2018] [Accepted: 01/03/2019] [Indexed: 02/08/2023]
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Alvarez-Ramirez J, Garcia-Diaz S, Vernon-Carter EJ, Bello-Perez LA. A novel, simple, economic and effective method for retarding maize tortilla staling. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4403-4410. [PMID: 29435988 DOI: 10.1002/jsfa.8962] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2017] [Revised: 01/07/2018] [Accepted: 02/08/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Staling of maize tortillas is a major drawback affecting their manufacture, commercialization and consumption. The development of methods that may help retard staling of maize tortillas is an ongoing research topic. In this work, a novel, simple, economic and effective method is proposed, based on adding completely gelatinized nixtamalized maize flour (GMF) dispersion to the basic masa formulation recipe (water, 600 g kg-1 ; nixtamalized maize flour, 400 g kg-1 ) in substitution of 50, 100 and 150 g kg-1 of water. RESULTS Masa added with GMF showed increased water retention capacity, reduced freezable water content and improved flow and dynamic rheological properties and produced tortillas with decreased firmness. The infrared 1047/1022 cm-1 spectral ratio indicated that a more disordered starch granule arrangement was formed, while enthalpy peaks associated with starch retrogradation decreased. All the above indicators were more pronounced the higher was the GMF content. CONCLUSION This work showed that GMF can play the role of a self-hydrocolloid anti-staling agent by retarding the retrogradation of maize starch and deterring the loss of water and rheological properties of masa and the increase in undesirable sensory characteristics of tortilla such as increased firmness. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jose Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Ciudad de México, Mexico
| | - Samuel Garcia-Diaz
- Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Ciudad de México, Mexico
| | - Eduardo Jaime Vernon-Carter
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Ciudad de México, Mexico
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Adhesion of liquid food to packaging surfaces: Mechanisms, test methods, influencing factors and anti-adhesion methods. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.02.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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