Thermal generation of aromas /
Saved in:
| Imprint: | Washington, DC : American Chemical Society, 1989. |
|---|---|
| Description: | 1 online resource (564 pages) : illustrations. |
| Language: | English |
| Series: | ACS symposium series, 1947-5918 ; 409 ACS symposium series ; 409. |
| Subject: | |
| Format: | E-Resource Book |
| Local Note: | American Chemical Society, ACS Symposium Series eBooks - 1989 Front Files. |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/12564856 |
MARC
| LEADER | 00000nam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | 12564856 | ||
| 006 | m fo d | ||
| 007 | cr cn nnnauuuu | ||
| 008 | 190125s1989 dcua ob 101 0 eng d | ||
| 003 | ICU | ||
| 020 | |a 9780841212657 |q electronic | ||
| 024 | 8 | |a bk-1989-0409 | |
| 035 | |a (ACS)ccn00867104 | ||
| 040 | |a NjRocCCS |b eng |e rda |c NjRocCCS | ||
| 050 | 4 | |a TX511 |b .T44 1989 | |
| 060 | 4 | |a TX 546 |b T411 1989 | |
| 082 | 0 | 4 | |a 664/.07 |2 20 |
| 084 | |a TEC012010 |2 bisacsh | ||
| 245 | 0 | 0 | |a Thermal generation of aromas / |c Thomas H. Parliment, editor ; Robert J. McGorrin, editor ; Chi-Tang Ho, editor. |
| 264 | 1 | |a Washington, DC : |b American Chemical Society, |c 1989. | |
| 300 | |a 1 online resource (564 pages) : |b illustrations. | ||
| 336 | |a text |2 rdacontent |0 http://id.loc.gov/vocabulary/contentTypes/txt | ||
| 337 | |a computer |2 rdamedia |0 http://id.loc.gov/vocabulary/mediaTypes/c | ||
| 338 | |a online resource |2 rdacarrier |0 http://id.loc.gov/vocabulary/carriers/cr | ||
| 490 | 1 | |a ACS symposium series, |x 1947-5918 ; |v 409 | |
| 500 | |a "Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 196th Meeting of the American Chemical Society, Los Angeles, California, September 25-30, 1988." | ||
| 500 | |a Distributed in print by Oxford University Press. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | 0 | |t Thermal Generation of Aromas: An Overview / |r Parliment, Thomas H. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch001 -- |t Progress in the Science of Thermal Generation of Aromas: A Review / |r Manley, Charles H. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch002 -- |t Regulatory Toxicology and Food Flavors / |r Kokoski, Charles J. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch003 -- |t Thermal Decomposition of Carbohydrates: An Overview / |r Maga, Joseph A. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch004 -- |t Isolation of Thermally Generated Aromas / |r Risch, Sara J.; Reineccius, Gary A. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch005 -- |t Advances in Gas Chromatographic Analysis of Thermally Generated Aromas / |r Feeney, M. J.; Jennings, W. J. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch006 -- |t Gas Chromatography-Matrix Isolation Infrared Spectroscopy-Mass Spectrometry for Analysis of Thermally Generated Aroma Compounds / |r Croasmun, William R.; McGorrin, Robert J. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch007 -- |t Modern Techniques in Mass Spectrometry for the Analysis of Nonvolatile or Thermally Labile Flavor Compounds / |r Hartman, T. G., Center for Advanced Food Technology, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903; Ho, Chi-Tang, Department of Food Science, New Jersey Agricultural Experiment Station Cook College, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903; Rosen, J. D., Department of Food Science, New Jersey Agricultural Experiment Station Cook College, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903; Rosen, R. T., Center for Advanced Food Technology, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903 / |u http://dx.doi.org/10.1021/bk-1989-0409.ch008 -- |t Thermal Decomposition of Lipids: An Overview / |r Nawar, Wassef W. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch009 -- |t Contribution of Lipids to the Formation of Heterocyclic Compounds in Model Systems / |r Ho, Chi-Tang; Bruechert, Linda J.; Zhang, Yuangang; Chiu, E-Mean, Current address: Development Center for Biotechnology, 81 Chang Hsing Street, Taipei, Taiwan, Republic of China / |u http://dx.doi.org/10.1021/bk-1989-0409.ch010 -- |t Processing Parameters and Volatile Compounds from Milk Fat / |r Yoo, Y. J.; Whiteman, R. C.; Dore, J. K.; Amer, M. A., Current address: The Montreal General Hospital Institute, McGill University, Montreal H3G 1A4, Canada; Nawar, Wassef W. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch011 -- |t Flavor Composition of Oil Obtained from Crude and Roasted Oats / |r Fors, S. M., Department of Food Science, Chalmers University of Technology, c/o SIK, Box 5401, S-402 29 Göteborg, Sweden; Schlich, P., Laboratoire de Recherches sur les Arômes, INRA, 17 rue Sully, BP 1540, F-21034 Dijon Cedex, France / |u http://dx.doi.org/10.1021/bk-1989-0409.ch012 -- |t Volatile Flavor Chemicals Formed by the Maillard Reaction / |r Shibamoto, Takayuki / |u http://dx.doi.org/10.1021/bk-1989-0409.ch013 -- |t Model Reactions on Generation of Thermal Aroma Compounds / |r Baltes, W.; Kunert-Kirchhoff, J.; Reese, G. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch014 -- |t Formation of Amino Acid Specific Maillard Products and Their Contribution to Thermally Generated Aromas / |r Tressl, R.; Helak, B.; Martin, N.; Kersten, E. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch015 -- |t Heat-Induced Flavor Formation from Peptides / |r Rizzi, George P. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch016 -- |t Mechanistic Studies of the Maillard Reaction with Emphasis on Phosphate-Mediated Catalysis / |r Potman, R. P.; van Wijk, Th. A. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch017 -- |t Kinetics of the Formation of Alkylpyrazines: Effect of pH and Water Activity / |r Leahy, M. M., Ocean Spray Cranberries, Inc., One Ocean Spray Drive, Lakeville-Middleboro, MA 02349; Reineccius, Gary A., Department of Food Science, University of Minnesota, St. Paul, MN 55108 / |u http://dx.doi.org/10.1021/bk-1989-0409.ch018 -- |t Sugar-Derived Deoxy-Dicarbonyl Intermediates a Precursors of Food Flavors and Aromas / |r Feather, Milton S. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch019 -- |t Effects of Temperature, pH, and Relative Concentration on the Reaction of Rhamnose and Proline / |r Shaw, James J., Warner-Lambert Company, Morris Plains, NJ 07950; Ho, Chi-Tang, Department of Food Science, New Jersey Agricultural Experiment Station, Cook College, Rutgers, The State University of New Jersey, New Brunswick, NJ 08903 / |u http://dx.doi.org/10.1021/bk-1989-0409.ch020 -- |t Parameter Effects on the Thermal Reaction of Cystine and 2,5-Dimethyl-4-hydroxy-3(2H)-furanone / |r Shu, Chi-Kuen, Current address: R. J. Reynolds Tobacco Company, Bowman Gray Technical Center, Winston-Salem, NC 27102; Ho, Chi-Tang / |u http://dx.doi.org/10.1021/bk-1989-0409.ch021 -- |t Formation of Influential Flavor Components Through Water-Mediated Retro-Aldol Conversions of α,β-Unsaturated Carbonyls / |r Josephson, David B.; Glinka, Jerome / |u http://dx.doi.org/10.1021/bk-1989-0409.ch022 -- |t Volatile Thermal Decomposition Products of β-Carotene / |r Onyewu, Philip N., Current address: Bristol-Meyers, Evansville, IN 47721; Daun, Henryk; Ho, Chi-Tang / |u http://dx.doi.org/10.1021/bk-1989-0409.ch023 -- |t Bread Flavor / |r Schieberle, Peter; Grosch, Werner / |u http://dx.doi.org/10.1021/bk-1989-0409.ch024 -- |t Formation of 2-Acetyl-l-pyrroline and Other Important Flavor Compounds in Wheat Bread Crust / |r Schieberle, Peter / |u http://dx.doi.org/10.1021/bk-1989-0409.ch025 -- |t Aroma Chemistry of Crackers / |r Yong, L. F. M., Department of Biochemistry, Faculty of Medicine, National University of Singapore, Republic of Singapore; Acree, T. E., New York State Experiment Station, Cornell University, Geneva, NY 14456; Lavin, E. H., New York State Experiment Station, Cornell University, Geneva, NY 14456; Butts, R. M., New York State Experiment Station, Cornell University, Geneva, NY 14456 / |u http://dx.doi.org/10.1021/bk-1989-0409.ch026 -- |t Formation of Flavor Components in Roasted Coffee / |r Tressl, R. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch027 -- |t Influence of Nonvolatile Compounds on Coffee Flavor / |r Risch, Sara J.; Ma, Yue Mei / |u http://dx.doi.org/10.1021/bk-1989-0409.ch028 -- |t Thermal Generation of Aroma Compounds from Tea and Tea Constituents / |r Yamanishi, Tei, Ochanomizu University, Ohtsuka, Bunkyo-ku, Tokyo 112, Japan; Kawakami, Michiko, Ochanomizu University, Ohtsuka, Bunkyo-ku, Tokyo 112, Japan; Kobayashi, Akio, Ochanomizu University, Ohtsuka, Bunkyo-ku, Tokyo 112, Japan; Hamada, Tsuyoko, Ochanomizu University, Ohtsuka, Bunkyo-ku, Tokyo 112, Japan; Musalam, Yulina, Research Institute for Tea and Cinchona, Gambung, Bandung 40001 Indonesia / |u http://dx.doi.org/10.1021/bk-1989-0409.ch029 -- |t Natural Precursors of Thermally Induced C13 Norisoprenoids in Quince / |r Winterhalter, P.; Schreier, P. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch030 -- |t Thermally Degraded Flavors in Citrus Juice Products / |r Nagy, S., Citrus Research and Education Center, Florida Department of Citrus, 700 Experiment Station Road, Lake Alfred, FL 33850; Rouseff, R. L., Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850; Lee, H. S., Citrus Research and Education Center, Florida Department of Citrus, 700 Experiment Station Road, Lake Alfred, FL 33850 / |u http://dx.doi.org/10.1021/bk-1989-0409.ch031 -- |t Aroma Composition of Canned Black Truffles / |r Talou, T.; Delmas, M.; Gaset, A. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch032 -- |t Flavor Constituents of Roasted Cashew Nuts / |r Jayalekshmy, A.; Narayanan, C. S. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch033 -- |
| 505 | 0 | 0 | |t Volatile Compounds in Ginger Oil Generated by Thermal Treatment / |r Chen, Chu-Chin, Current address: Food Industry Research and Development Institute, Hsinchu, Taiwan, 30099, Republic of China; Ho, Chi-Tang / |u http://dx.doi.org/10.1021/bk-1989-0409.ch034 -- |t Identification and Formation of Characteristic Volatile Compounds from Cooked Shrimp / |r Kubota, Kikue; Uchida, Chinatsu; Kurosawa, Keiko; Komuro, Ayako; Kobayashi, Akio / |u http://dx.doi.org/10.1021/bk-1989-0409.ch035 -- |t Volatile Flavor Components in Thermally Processed Louisiana Red Swamp Crayfish and Blue Crab / |r Hsieh, T. C.-Y.; Vejaphan, W., Current address: Lever Brothers Thailand, Inc., Bangkok, Thailand; Williams, S. S., Current address: T. J. Lipton, Inc., Englewood Cliffs, NJ 07632; Matiella, J. E. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch036 -- |t Thermally Generated Volatile Compounds in Packaging Materials / |r Kim, H.; Gilbert, S. G. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch037 -- |t Maillard Technology as Applied to Meat and Savory Flavors / |r Buckholz, Lawrence L. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch038 -- |t Reaction Flavors of Meat / |r Bailey, Milton E.; Einig, Richard G., Current address: Hoechst-Celanese Corporation, 500 Washington Sreet, Coventry, RI 02816 / |u http://dx.doi.org/10.1021/bk-1989-0409.ch039 -- |t Process Meat Flavor Development and the Maillard Reaction / |r van den Ouweland, G. A. M.; Demole, E. P.; Enggist, P. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch040 -- |t Flavor Formation in Meat-Related Maillard Systems Containing Phospholipids / |r Mottram, Donald S., Department of Food Science and Technology, University of Reading, Whiteknights, Reading RG6 2AP, United Kingdom; Salter, Linda J., Bristol Laboratory, AFRC Institute of Food Research, Langford, Bristol BS18 7DY, United Kingdom / |u http://dx.doi.org/10.1021/bk-1989-0409.ch041 -- |t Thermal Generation of Sulfur-Containing Flavor Compounds in Beef / |r Vercellotti, J. R.; Kuan, J. W.; Spanier, A. M.; St. Angelo, A. J. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch042 -- |t Isolation and Characterization of Volatile Sulfur-Containing Meat Flavor Components in Model Systems / |r Werkhoff, P.; Emberger, R.; Güntert, M.; Köpsel, M. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch043 -- |t Soy Proteins and Thermal Generation of Alkylpyrazines in Meat Flavor / |r Einig, Richard G., Hoechst-Celanese Corporation, 500 Washington Street, Coventry, RI 02816; Bailey, Milton E., Department of Food Science and Nutrition, University of Missouri, Columbia, MO 65211 / |u http://dx.doi.org/10.1021/bk-1989-0409.ch044 -- |t Aroma Development in Chinese Fried Pork Bundle / |r Huang, Tzou-Chi; Chang, Sen-Far; Lin, Chi-Shen; Shih, Daniel Y.-C., Current address: Department of Food Science, New Jersey Agricultural Experiment Station, Cook College, Rutgers, The State University of New Jersey, P.O. Box 231, New Brunswick, NJ 08903; Ho, Chi-Tang, Current address: Department of Food Science, New Jersey Agricultural Experiment Station, Cook College, Rutgers, The State University of New Jersey, P.O. Box 231, New Brunswick, NJ 08903 / |u http://dx.doi.org/10.1021/bk-1989-0409.ch045 -- |t Protein-Generated Extrusion Flavors / |r Maga, Joseph A.; Kim, Chin Hong / |u http://dx.doi.org/10.1021/bk-1989-0409.ch046 -- |t Formation of Volatile Compounds from Extruded Corn-Based Model Systems / |r Ho, Chi-Tang; Bruechert, Linda J.; Kuo, May-Chien; Izzo, Mark T. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch047 -- |t Design of Flavors for the Microwave Oven: The Delta T Theory / |r Shaath, Nadim A.; Azzo, Nehla R. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch048 -- |t Influence of Microwave Heating on Flavor / |r Steinke, James A.; Frick, Christine M.; Gallagher, Jo A.; Strassburger, Kenneth J. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch049 -- |t Flavor Development in a Microwaved Versus a Conventionally Baked Cake / |r Whorton, C.; Reineccius, Gary A. / |u http://dx.doi.org/10.1021/bk-1989-0409.ch050 |
| 590 | |a American Chemical Society, ACS Symposium Series eBooks - 1989 Front Files. | ||
| 588 | |a Description based on publisher-supplied information and home-page. | ||
| 650 | 0 | |a Food |x Analysis. |0 http://id.loc.gov/authorities/subjects/sh85050185 | |
| 650 | 0 | |a Food |x Effect of heat on. |0 http://id.loc.gov/authorities/subjects/sh85050194 | |
| 650 | 0 | |a Food |x Odor. |0 http://id.loc.gov/authorities/subjects/sh85050205 | |
| 650 | 0 | |a Raw foods |x Odor. | |
| 650 | 0 | |a Raw foods |x Effect of heat on. | |
| 650 | 0 | |a Flavor |x Toxicology. | |
| 650 | 0 | |a Carbohydrates |x Effect of heat on. | |
| 650 | 0 | |a Gas chromatography |x Application. | |
| 650 | 0 | |a Matrix isolation spectroscopy |x Application. | |
| 650 | 0 | |a Mass spectrometry |x Application. | |
| 650 | 0 | |a Mass spectrometry |x Technique. | |
| 650 | 0 | |a Lipids |x Effect of heat on. | |
| 650 | 0 | |a Heterocyclic compounds |x Formation. | |
| 650 | 0 | |a Milkfat |x Flavor and odor. | |
| 650 | 0 | |a Oats |x Flavor and odor. | |
| 650 | 0 | |a Maillard reaction |x Utilization. | |
| 650 | 0 | |a Peptides |x Effect of heat on. | |
| 650 | 0 | |a Bread |x Flavor and odor. | |
| 650 | 0 | |a Whole wheat bread |x Flavor and odor. | |
| 650 | 0 | |a Crackers |x Flavor and odor. | |
| 650 | 0 | |a Coffee |x Flavor and odor. | |
| 650 | 0 | |a Solvent extraction |x Technique. | |
| 650 | 0 | |a Tea |x Flavor and odor. | |
| 650 | 0 | |a Tea |x Effect of heat on. | |
| 650 | 0 | |a Quince |x Analysis. | |
| 650 | 0 | |a Citrus juices |x Flavor and odor. | |
| 650 | 0 | |a Truffles |x Flavor and odor. | |
| 650 | 0 | |a Truffles |x Composition. | |
| 650 | 0 | |a Cashew nut |x Flavor and odor. | |
| 650 | 0 | |a Shrimps |x Flavor and odor. | |
| 650 | 0 | |a Krill |x Flavor and odor. | |
| 650 | 0 | |a Crayfish |x Flavor and odor. | |
| 650 | 0 | |a Blue crab |x Flavor and odor. | |
| 650 | 0 | |a Meat |x Flavor and odor. | |
| 650 | 0 | |a Beef |x Flavor and odor. | |
| 650 | 0 | |a Soy proteins |x Absorption and adsorption. | |
| 650 | 0 | |a Cooking, Chinese |x Flavor and odor. | |
| 650 | 0 | |a Microwave ovens |x Utilization. | |
| 650 | 0 | |a Microwave food products. |0 http://id.loc.gov/authorities/subjects/sh91004527 | |
| 650 | 0 | |a Cake |x Flavor and odor. | |
| 650 | 1 | 2 | |a Food Analysis. |
| 650 | 1 | 2 | |a Odorants. |
| 650 | 2 | 2 | |a Flavoring Agents |x toxicity. |
| 650 | 2 | 2 | |a Carbohydrates. |
| 650 | 2 | 2 | |a Chromatography, Gas. |
| 650 | 2 | 2 | |a Mass Spectrometry. |
| 650 | 2 | 2 | |a Lipids. |
| 650 | 2 | 2 | |a Heterocyclic Compounds |x chemistry. |
| 650 | 2 | 2 | |a Volatile Organic Compounds. |
| 650 | 2 | 2 | |a Milk |x standards. |
| 650 | 2 | 2 | |a Oils |x analysis. |
| 650 | 2 | 2 | |a Avena. |
| 650 | 2 | 2 | |a Maillard Reaction. |
| 650 | 2 | 2 | |a Amino Acids |x chemistry. |
| 650 | 2 | 2 | |a Peptides. |
| 650 | 2 | 2 | |a Catalysis. |
| 650 | 2 | 2 | |a Hydrogen-Ion Concentration. |
| 650 | 2 | 2 | |a Rhamnose |x analysis. |
| 650 | 2 | 2 | |a Proline |x analysis. |
| 650 | 2 | 2 | |a Cystine |x analysis. |
| 650 | 2 | 2 | |a beta Carotene |x chemistry. |
| 650 | 2 | 2 | |a Bread |x analysis. |
| 650 | 2 | 2 | |a Coffee |x chemistry. |
| 650 | 2 | 2 | |a Tea. |
| 650 | 2 | 2 | |a Norisoprenoids. |
| 650 | 2 | 2 | |a Rosaceae |x chemistry. |
| 650 | 2 | 2 | |a Fruit and Vegetable Juices |x analysis. |
| 650 | 2 | 2 | |a Anacardium |x chemistry. |
| 650 | 2 | 2 | |a Ginger |x chemistry. |
| 650 | 2 | 2 | |a Crangonidae |x chemistry. |
| 650 | 2 | 2 | |a Astacoidea |x chemistry. |
| 650 | 2 | 2 | |a Brachyura |x chemistry. |
| 650 | 2 | 2 | |a Food Packaging. |
| 650 | 2 | 2 | |a Meat. |
| 650 | 2 | 2 | |a Phospholipids. |
| 650 | 2 | 2 | |a Sulfur. |
| 650 | 2 | 2 | |a Soybean Proteins. |
| 650 | 2 | 2 | |a Microwaves. |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology. |2 bisacsh | |
| 700 | 1 | |a Parliment, Thomas H., |d 1939- |e editor. |u General Foods USA. |0 http://id.loc.gov/authorities/names/n85161463 |1 http://viaf.org/viaf/110652903 | |
| 700 | 1 | |a McGorrin, Robert J., |d 1951- |e editor. |u Kraft USA. |0 http://id.loc.gov/authorities/names/n88219008 |1 http://viaf.org/viaf/110652961 | |
| 700 | 1 | |a Ho, Chi-Tang, |d 1944- |e editor. |u Rutgers, The State University of New Jersey. |0 http://id.loc.gov/authorities/names/n88219007 |1 http://viaf.org/viaf/5030156 | |
| 710 | 2 | |a American Chemical Society. |b Meeting |n (196th : |d 1988 : |c Los Angeles, California) | |
| 710 | 2 | |a American Chemical Society. |b Division of Agricultural and Food Chemistry, |e sponsoring body. |0 http://id.loc.gov/authorities/names/n79007703 |1 http://viaf.org/viaf/154641030 | |
| 776 | 1 | |c Original |z 9780841216822 (alk. paper) | |
| 776 | 1 | |c Online version |w (OCoLC)20259216 | |
| 776 | 1 | |c Original |z 0841216827 (alk. paper) | |
| 830 | 0 | |a ACS symposium series ; |v 409. |x 1947-5918 | |
| 856 | 4 | 0 | |u https://pubs.acs.org/doi/book/10.1021/bk-1989-0409 |y ACS |
| 903 | |a HeVa | ||
| 929 | |a eresource | ||
| 999 | f | f | |i 6c7a41bc-a415-5c71-9842-f53d78ab8772 |s 341dcb57-8058-5fe5-8798-5b391eb91086 |
| 928 | |t Library of Congress classification |a TX511 .T44 1989 |l Online |c UC-FullText |u https://pubs.acs.org/doi/book/10.1021/bk-1989-0409 |z ACS |g ebooks |i 12485388 | ||