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| Foreword | |
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| Preface | |
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| Acknowledgments | |
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| Contributors | |
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| Overview of Mushroom Cultivation and Utilization as Functional Foods | |
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| Introduction | |
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| What Are Mushrooms? | |
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| Definition of a Mushroom | |
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| Ecological Classification of Mushrooms | |
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| Identification of Mushrooms | |
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| Concept of Mushroom Biology and Applied Mushroom Biology | |
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| Mushroom Biology | |
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| Applied Mushroom Biology | |
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| Impact of Applied Mushroom Biology | |
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| Nongreen Revolution | |
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| Mushroom Bioremediation | |
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| Mushroom Cultivation | |
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| Major Phases of Mushroom Cultivation | |
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| Cultivation of Several Selected Mushrooms | |
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| Cultivation of it Agaricus | |
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| Cultivation of Lentinula edodes | |
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| Cultivation of Pleurotus sajor-caju | |
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| Cultivation of Volvariella | |
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| Cultivation of Agaricus brasiliensis | |
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| Cultivation of Ganoderma lucidum | |
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| Utilization of Mushroom Germplasm | |
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| World Mushroom Production | |
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| Mushroom Biotechnology | |
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| Nutritional and Medicinal Value of Mushrooms | |
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| Nutriceuticals and Dietary Supplements | |
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| Development of World Mushroom Industry Movements | |
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| International Movement for Edible Mushrooms | |
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| International Movement for Medicinal Mushrooms | |
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| International Movement for Wild Mushrooms | |
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| Concluding Remarks | |
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| References | |
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| Molecular Analysis and Genomic Studies of Shiitake Mushroom Lentinula edodes | |
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| Introduction | |
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| Isolation of Genes | |
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| Growth | |
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| Substrate-Utilizing Genes | |
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| Development | |
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| Mating-Type Genes | |
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| Genes Differentially Expressed in Dikaryotic Mycelium | |
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| Genes for Initial Fruiting Bodies/Primordium Formation | |
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| Genes for Mature Fruiting Bodies Formation | |
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| Physiological Processes in Lentinula edodes | |
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| Signal Transduction | |
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| Energy Production | |
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| Structural Proteins in Development | |
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| Molecular Genetics | |
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| Generation of Markers | |
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| Typing/Fingerprinting | |
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| Genetic Mapping | |
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| Functional Genomic Approaches for Gene Expression Analysis | |
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| Differential Display: RAP-PCR | |
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| cDNA Representation Difference Analysis | |
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| SAGE and LongSAGE | |
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| SAGE Profiles: Mycelium to Primordium | |
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| SAGE Profiles: Fruiting Bodies | |
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| cDNA Microarray | |
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| Expressed Sequence Tag | |
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| Yeast Two-Hybrid System | |
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| Sequencing-by-Synthesis Approach (454 Life Science) | |
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| Transcriptional Regulation | |
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| Transcriptional Factors | |
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| Promoter Analysis | |
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| Transformation | |
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| Transformation Methods | |
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| PEG-Mediated Transformation | |
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| Restriction Enzyme-Mediated Integration | |
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| Others | |
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| Lentinula edodes Genes Used in Transformation | |
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| Process Analysis | |
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| Postharvest Studies | |
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| Stress Responses | |
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| Studies of Temperature Stress in Mushrooms | |
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| Studies of Molecular Chaperones in Fungi | |
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| Lignocellulose Degradation | |
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| Meiosis | |
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| Conclusion | |
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| References | |
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| Nutritional Value and Health Benefits of Mushrooms | |
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| Introduction | |
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| Wild and Cultivated Edible Mushrooms | |
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| Production of Cultivated Mushrooms | |
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| Nutritional Composition | |
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| Conventional Edible Mushrooms | |
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| Moisture | |
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| Protein and Amino Acids | |
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| Fat | |
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| Ash and Minerals | |
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| Vitamins | |
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| Dietary Fiber | |
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| Carbohydrates | |
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| Energy | |
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| Other Components | |
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| Newly Cultivated/Nonconventional Mushrooms | |
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| Nutritional Evaluation | |
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| General Aspects | |
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| Biological Methods for Nutritional Evaluation | |
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| Mushroom Protein Quality | |
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| Health Benefits of Edible Mushrooms | |
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| General Aspects | |
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| Antioxidants in Mushrooms | |
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| Bioactive Components and Their Antioxidative Activities | |
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| Characterization of Mushroom Phenolic Antioxidants | |
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| Biosynthesis of Phenolic Compounds from Mushrooms or Fungi | |
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| Hypocholesterolemic Effect of Mushrooms | |
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| Hypoglycemic Effect of Mushrooms | |
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| Conclusion | |
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| References | |
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| Sclerotia: Emerging Functional Food Derived from Mushrooms | |
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| Introduction | |
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| Concepts of Mushroom Sclerotia | |
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| Ontogeny of Sclerotia | |
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| Morphological Aspects | |
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| Physiological Aspects | |
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| Translocation | |
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| Exudation | |
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| Structure of Sclerotia | |
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| Rind | |
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| Cortex | |
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| Medulla | |
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| Cultivation of Mushroom Sclerotia | |
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| Sclerotia of Pleurotus tuber-regium (Fries) Singer | |
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| Sclerotia of Polyporus rhinocerus Cooke | |
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| Sclerotia of Wolfiporia cocos (Schw.) Ryv. Et Gilbn [Poria cocos (Schw.) Wolf] | |
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| Biochemical, Nutritional, and Technological Characteristics of Mushroom Sclerotia | |
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| Biochemical Components of Mushroom Sclerotia | |
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| Cell Walls | |
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| Extracellular Matrix | |
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| Cytoplasmic Reserves | |
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| Nutritional Evaluation of Mushroom Sclerotia | |
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| Proximate Composition | |
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| Sclerotial Dietary Fiber | |
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| Physicochemical and Functional Properties of Mushroom Sclerotial DF | |
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| Biopharmacological Values of Mushroom Sclerotia of | |
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| In Vitro Mineral Binding Capacity | |
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| In Vitro Fermentability | |
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| In Vivo Ca and Mg Absorption | |
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| Antitumor and Immunomodulatory Activities | |
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| Conclusion | |
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| References | |
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| Antitumor and Immunomodulatory Activities of Mushroom Polysaccharides | |
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| Introduction | |
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| Antitumor Polysaccharides from Mushrooms (Higher Fungi) | |
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| Mechanisms of Antitumor Action of Mushroom Polysaccharides | |
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| Antiproliferation of Cancer Cells and Induction of Apoptosis | |
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| Immunomodulation | |
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| Effects of Mushroom Polysaccharides on Macrophages and Spleen Cells | |
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| Effects of Mushroom Polysaccharides on NK Cells | |
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| Effects of Mushroom Polysaccharides on DCs | |
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| Effects of Mushroom Polysaccharides on Hematopoietic Stem Cells | |
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| Antimetastasis | |
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| Antiangiogenesis | |
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| Structure and Antitumor Activity Relationship of Polysaccharides | |
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| Effect of Molecular Mass | |
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| Impact of Branching Configuration | |
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| Relationship of Antitumor Activity and Conformation | |
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| Improvement of Antitumor Activity by Chemical Modifications | |
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| Conclusions | |
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| References | |
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| Regulatory Issues of Mushrooms as Functional Foods and Dietary Supplements: Safety and Efficacy | |
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| Introduction | |
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| Legal and Regulatory Issues of Introducing and Controlling Dietary Supplements from Medicinal Mushrooms in Different Countries | |
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| World Health Organization Guidelines | |
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| Codex Alimentarius | |
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| United States | |
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| European Union | |
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| Canada | |
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| Australia and New Zealand | |
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| Japan | |
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| Israel | |
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| Safety and Diversity of Dietary Supplement Types from Culinary-Medicinal Mushrooms | |
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| Submerged Culturing as Best Technique for Obtaining Consistent and Safe Mushroom Products | |
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| Experiences of Seven Countries in Consolidating Their Food Safety Systems | |
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| Summary | |
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| References | |
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| Index | |