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Nutritional And Health Aspects Of Food In The Balkans

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Nutritional and Health Aspects of Food in the Balkans

Nutritional and Health Aspects of Food in the Balkans Book
Author : Alina-Ioana Gostin,Diana Bogueva,Vladimir Kakurinov
Publisher : Academic Press
Release : 2021-05-21
ISBN : 0128207868
Language : En, Es, Fr & De

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Book Description :

Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds the history of use, origin, compositions and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products of the region. Nutritional and Health Aspects of Food in the Balkans also addresses local and international regulations and provides suggestions on how to harmonize these regulations to promote global availability of these foods. A volume in a series co-produced with Global Harmonization Initiative, Nutritional and Health Aspects of Food in the Balkans is sure to be a welcomed reference for nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators, and students. Analyzes nutritional and health claims in the Balkan region Includes traditional foods from the Balkans Explores both scientific and anecdotal diet-based health claims Examines if foods meet regulatory requirements and how to remedy noncompliance Reviews the influence of historical eating habits on today’s diets

Food in a Planetary Emergency

Food in a Planetary Emergency Book
Author : Dora Marinova
Publisher : Springer Nature
Release : 2022-09-27
ISBN : 9811677077
Language : En, Es, Fr & De

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Book Description :

Download Food in a Planetary Emergency book written by Dora Marinova, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Nutritional and Health Aspects of Food in Eastern Europe

Nutritional and Health Aspects of Food in Eastern Europe Book
Author : Tetiana Golikova,Diana Bogueva,Mark Shamtsyan,Ida Jakobsone,Maris Jakobsons
Publisher : Academic Press
Release : 2021-09-19
ISBN : 0128117354
Language : En, Es, Fr & De

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Book Description :

Nutritional and Health Aspects of Food in Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania. The book addresses history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations, while also providing suggestions on how to harmonize these regulations to promote global availability of these foods. Analyzes nutritional and health claims relating to Eastern European foods Includes traditional and ethnic foods from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania Explores both scientific and anecdotal diet-based health claims Examines if foods meet regulatory requirements and how to remedy non-compliance Reviews the influence of historical eating habits on today’s diets

The Making of M m lig

The Making of M  m  lig   Book
Author : Alex Drace-Francis
Publisher : Central European University Press
Release : 2022-08-09
ISBN : 9633865840
Language : En, Es, Fr & De

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Book Description :

Mămăligă, maize porridge or polenta, is a universally consumed dish in Romania and a prominent national symbol. But its unusual history has rarely been told. Alex Drace-Francis surveys the arrival and spread of maize cultivation in Romanian lands from Ottoman times to the eve of the First World War, and also the image of mămăligă in art and popular culture. Drawing on a rich array of sources and with many new findings, Drace-Francis shows how the making of mămăligă has been shaped by global economic forces and overlapping imperial systems of war and trade. The story of maize and mămăligă provides an accessible way to revisit many key questions of Romanian and broader regional history. More generally, the book links the history of production, consumption, and representation. Analyses of recipes, literary and popular depictions, and key vocabulary complete the work.

Consumer attitudes to food quality products

Consumer attitudes to food quality products Book
Author : Marija Klopčič,Abele Kuipers,Jean-François Hocquette
Publisher : Springer
Release : 2013-03-12
ISBN : 9086867626
Language : En, Es, Fr & De

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Book Description :

Quality foods, such as traditional, EU certified, organic and health claimed are part of a growing trend towards added value in the agri-food sector. In these foods, elements of production, processing, marketing, agro-tourism and speciality stores are combined. Paramount above all is the link to the consumer, which requires a personal approach. At this point, one enters the field of food consumer science. This can be seen as a hybrid of two distinct sciences. On one hand, there is the 'hardware' component, i.e. the science of food. On the other hand, the 'software' component, related to the science of consumers' preferences and behaviour. In animal science, nearly all attention is given to the 'hardware' aspect. However, to build a successful business in quality food products, the 'software' aspect is essential. This publication devotes special attention to the consumer and gives insight into an area of knowledge still very much in development. It is intended to enhance understanding of the complex relationships in the route from products to consumers and offers practical solutions in this field. This publication includes review articles covering basic aspects of food consumer science and research trends in the field, and a series of country reports and articles on relevant studies related to the topic, with emphasis on Southern Europe.

Food Consumer Science

Food Consumer Science Book
Author : Dominique Barjolle,Matthew Gorton,Jasna Milošević Đorđević,Žaklina Stojanović
Publisher : Springer Science & Business Media
Release : 2013-03-22
ISBN : 9400759460
Language : En, Es, Fr & De

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Book Description :

This book explores the main methods, models, and approaches of food consumer science applied to six countries of the Western Balkans, illustrating each of these methods with concrete case studies. Research conducted between 2008 and 2011 in the course of the FOCUS-BALKANS project forms an excellent database for exploring recent changes and trends in food consumption.

Nutritional and Health Aspects of Food in South Asian Countries

Nutritional and Health Aspects of Food in South Asian Countries Book
Author : Jamuna Prakash,Viduranga Waisundara,Vishweshwaraiah Prakash
Publisher : Academic Press
Release : 2020-03-02
ISBN : 0128200111
Language : En, Es, Fr & De

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Book Description :

Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products in each of these countries from the perspective of their Traditional and Ethnic Foods. In addition, the book presents local and international regulations and provides suggestions on how to harmonize regulations and traditional practices to promote safety and global availability of these foods.

Ethnobotany and Biocultural Diversities in the Balkans

Ethnobotany and Biocultural Diversities in the Balkans Book
Author : Andrea Pieroni,Cassandra L. Quave
Publisher : Springer
Release : 2014-11-14
ISBN : 1493914928
Language : En, Es, Fr & De

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Book Description :

This volume addresses recent and ongoing ethnobotanical studies in the Balkans. The book focuses on elaborating the relevance of such studies for future initiatives in this region, both in terms of sustainable and peaceful (trans-regional, trans-cultural) rural development. A multi-disciplinary viewpoint is utilized, with an incorporation of historical, ethnographic, linguistic, biological, nutritional and medical perspectives. The book is also authored by recognized scholars, who in the last decade have extensively researched the Balkan traditional knowledge systems as they pertain to perceptions of the natural world and especially plants. Ethnobotany and Biocultural Diversities in the Balkans is the first ethnobotany book on one of the most biologically and culturally diverse regions of the world and is a valuable resource for both scholars and students interested in the field of ethnobotany.

Food security and nutrition policy dialogues in Europe the Caucasus and Central Asia 2016 2019

Food security and nutrition policy dialogues in Europe  the Caucasus and Central Asia 2016   2019 Book
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Release : 2019-11-28
ISBN : 9251319898
Language : En, Es, Fr & De

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Book Description :

This publication is a compendium of the main outcomes of the online stakeholder dialogue organized by the project “Developing Capacity for Strengthening Food Security and Nutrition in Selected Countries in the Caucasus and Central Asia”, funded by the Russian Federation, in collaboration with the Global Forum on Food Security and Nutrition (FSN Forum). The publication presents an overview of the multiple topics that were discussed from 2017 onwards and provides the reader with a brief introduction to the main ideas and conclusions that emerged during these online consultations. In addition, this publication includes a series of short case studies that highlight good practices and lessons learned from school food and nutrition programmes and from the implementation of food security and nutrition policies in Europe, the Caucasus and Central Asia. This publication provides an entry point to the current thinking on the topics covered and allows reader to learn from what initiatives, project and actives are presently being implemented.

Eating and Healing

Eating and Healing Book
Author : Andrea Pieroni,Lisa Price
Publisher : CRC Press
Release : 2006-03-15
ISBN : 1482293617
Language : En, Es, Fr & De

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Book Description :

Discover neglected wild food sources—that can also be used as medicine! The long-standing notion of “food as medicine, medicine as food,” can be traced back to Hippocrates. Eating and Healing: Traditional Food As Medicine is a global overview of wild and semi-domesticated foods and their use as medicine in traditional societies. Important cultural information, along with extensive case studies, provides a clear, authoritative look at the many neglected food sources still being used around the world today. This book bridges the scientific disciplines of medicine, food science, human ecology, and environmental sciences with their ethno-scientific counterparts of ethnobotany, ethnoecology, and ethnomedicine to provide a valuable multidisciplinary resource for education and instruction. Eating and Healing: Traditional Food As Medicine presents respected researchers’ in-depth case studies on foods different cultures use as medicines and as remedies for nutritional deficiencies in diet. Comparisons of living conditions in different geographic areas as well as differences in diet and medicines are thoroughly discussed and empirically evaluated to provide scientific evidence of the many uses of these traditional foods as medicine and as functional foods. The case studies focus on the uses of plants, seaweed, mushrooms, and fish within their cultural contexts while showing the dietary and medical importance of these foods. The book provides comprehensive tables, extensive references, useful photographs, and helpful illustrations to provide clear scientific support as well as opportunities for further thought and study. Eating and Healing: Traditional Food As Medicine explores the ethnobiology of: Tibet—antioxidants as mediators of high-altitude nutritional physiology Northeast Thailand—“wild” food plant gathering Southern Italy—the consumption of wild plants by Albanians and Italians Northern Spain—medicinal digestive beverages United States—medicinal herb quality Commonwealth of Dominica—humoral medicine and food Cuba—promoting health through medicinal foods Brazil—medicinal uses of specific fishes Brazil—plants from the Amazon and Atlantic Forest Bolivian Andes—traditional food medicines New Patagonia—gathering of wild plant foods with medicinal uses Western Kenya—uses of traditional herbs among the Luo people South Cameroon—ethnomycology in Africa Morocco—food medicine and ethnopharmacology Eating and Healing: Traditional Food As Medicine is an essential research guide and educational text about food and medicine in traditional societies for educators, students from undergraduate through graduate levels, botanists, and research specialists in nutrition and food science, anthropology, agriculture, ethnoecology, ethnobotany, and ethnobiology.

Regional Overview of Food Security and Nutrition in Europe and Central Asia 2020

Regional Overview of Food Security and Nutrition in Europe and Central Asia 2020 Book
Author : Food and Agriculture Organization of the United Nations,World Food Programme, United Nations Children's Fund,World Health Organization,World Meteorological Organization,United Nations
Publisher : Food & Agriculture Org.
Release : 2021-05-12
ISBN : 9251341397
Language : En, Es, Fr & De

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Book Description :

This report consists of two main sections: 1) a situation analysis of Sustainable Development Goal 2 Target 2.1 (to end hunger and ensure access to food by all) and Target 2.2 (to end all forms of malnutrition) and analyses of the diets of children and of current food consumption patterns relative to dietary guidelines; and 2) a special look at the cost and affordability of healthy diets in Europe and Central Asia. The new estimates confirm that the prevalence of hunger at chronic or severe levels is relatively low in the ECA region. However, the prevalence of food insecurity at moderate or severe levels can be quite high. The ongoing COVID-19 pandemic continues to add people to the ranks of the food insecure. The ECA region is making progress overall in reducing malnutrition, but it is not on track regarding childhood overweight, adult obesity, anaemia and exclusive breastfeeding. Healthy diets protect against the effects of malnutrition, in all its forms, and promote better health.This report shows that healthy diets cost, on average, five times more than diets that meet only dietary energy needs, making them unaffordable for many people throughout the region. To increase the affordability of healthy diets, the costs of nutritious foods must be lowered. This report also shows that hidden costs are much lower with healthy diets than with current consumption patterns, meaning that adopting healthy diet alternatives could lead to large cost savings.

Social Dimensions of Food in the Prehistoric Balkans

Social Dimensions of Food in the Prehistoric Balkans Book
Author : Maria Ivanova,Bogdan Athanassov,Vanya Petrova,Philipp Stockhammer,Desislava Takorovo
Publisher : Oxbow Books Limited
Release : 2018-09-27
ISBN : 9781789250800
Language : En, Es, Fr & De

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Book Description :

Ever since the definition of the Neolithic Revolution by Vere Gordon Childe, archaeologists have been aware of the crucial importance of food for the understanding of prehistoric developments. Numerous studies have classified and described cooking ware, hearths and ovens, have studied food residues and more recently also stable isotopes in skeletal material. However, we have not yet succeeded in integrating traditional, functional perspectives on nutrition and semiotic approaches (e.g. dietary practices as an identity marker) with current research in the fields of Food Studies and Material Culture Studies. This volume brings together leading specialists in archaeobotany, economic zooarchaeology, and palaeoanthropology to discuss practices of food production and consumption in their social dimensions from the Mesolithic to the Early Iron Age in the Balkans, a region with intermediary position between and the Aegean Sea on one side and Central Europe and the Eurasian steppe regions on the other. The prehistoric inhabitants of the Balkans were repeatedly confronted with foreign knowledge and practices of food production and consumption which they integrated and thereby transformed into their life. In a series of transdisciplinary studies, the contributors shed new light on the various social dimensions of food in a synchronous as well as diachronic perspective. Contributors present a series of case studies focused on themes of social interaction, communal food preparation and consumption, the role of feasting, and the importance and management of salt production.

Fermented Food Products

Fermented Food Products Book
Author : A. Sankaranarayanan,N. Amaresan,D. Dhanasekaran
Publisher : CRC Press
Release : 2019-12-06
ISBN : 1000760952
Language : En, Es, Fr & De

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Book Description :

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities, however, the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process. • Describes various fermented food products, especially indigenous products • Presents health benefits of fermented food products • Explains mechans involved in the production of fermented foods • Discusses molecular tools and its applications and therapeutic uses of fermented foods The book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.

Food and Culture

Food and Culture Book
Author : Pamela Goyan Kittler,Kathryn P. Sucher
Publisher : Thomson Brooks/Cole
Release : 2007-06-01
ISBN : 9780495381877
Language : En, Es, Fr & De

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Book Description :

FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. Authors Pamela Goyan Kittler and Kathryn P. Sucher include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, Greeks, Middle Easterners, Asian Indians, and regional Americans.

Rediscovering the Umma

Rediscovering the Umma Book
Author : Ina Merdjanova
Publisher : Oxford University Press
Release : 2016-02-15
ISBN : 0190462507
Language : En, Es, Fr & De

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Book Description :

In Rediscovering the Umma, Ina Merdjanova discusses the conditions and role of Islam in relation to post-Ottoman nation-building, the communist period, and post-communist developments in the Balkans, focusing in particular on the remarkable transformations experienced by Muslim communities after the end of the Cold War. Amidst multiple structural and cultural transitions, they sought to renegotiate their place and reclaim their Islamic identities in formally secular legal and normative environments, mostly as minorities in majority-Christian societies. The rising political and cultural self-awareness of Muslims in Southeast Europe was frequently expressed by recourse to two frames of reference: the national and the transnational. Despite a certain level of tension between those two perspectives, they were closely intertwined. Moreover, transnational Islamic influences often reinforced Muslim ethnonational identities rather than prompting a radical redefinition of religious allegiances in the key of a "universalist" Islam. Merdjanova explores the transformations of Muslim identities in the region under the influence of national and transnational, domestic and global factors, while also looking at the historical legacies that inform present complexities. Furthermore, she examines the evolving status and roles of Muslim women both in their religious communities and in the larger societies. The book challenges representations of Islam and Muslims as alien to Europe, which overlook the fact that Europe has considerable indigenous Muslim populations in its southeastern part as well as societies that have developed certain models of negotiating cultural differences.

Fermented Food Products

Fermented Food Products Book
Author : A. Sankaranarayanan,N. Amaresan,D. Dhanasekaran
Publisher : CRC Press
Release : 2020-01-07
ISBN : 1000761096
Language : En, Es, Fr & De

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Book Description :

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities, however, the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process. • Describes various fermented food products, especially indigenous products • Presents health benefits of fermented food products • Explains mechans involved in the production of fermented foods • Discusses molecular tools and its applications and therapeutic uses of fermented foods The book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.

Humanitarian Intervention and International Relations

Humanitarian Intervention and International Relations Book
Author : Jennifer M. Welsh
Publisher : OUP Oxford
Release : 2003-12-18
ISBN : 0191533009
Language : En, Es, Fr & De

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Book Description :

Should states use military force for humanitarian purposes? What are the challenges to international society posed by humanitarian intervention in a post-September 11th world? This path-breaking work brings together well-known scholars of law, philosophy, and international relations, together with practitioners who have been actively engaged in intervention during the past decade. Together, this team provides practical and theoretical answers to one of the most burning issues of our day. Case studies include Somalia, Rwanda, the Balkans, and East Timor, as well as the recent US intervention in Afghanistan. The book demonstrates why humanitarian intervention continues to be a controversial issue not only for the United Nations but also for Western states and humanitarian organizations.

Probiotics Prebiotics and Synbiotics

Probiotics  Prebiotics  and Synbiotics Book
Author : Ronald Ross Watson,Victor R. Preedy
Publisher : Academic Press
Release : 2015-09-23
ISBN : 0128023716
Language : En, Es, Fr & De

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Book Description :

Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations. Experts define and support the actions of bacteria; bacteria modified bioflavonoids and prebiotic fibrous materials and vegetable compounds. A major emphasis is placed on the health-promoting activities and bioactive components of probiotic bacteria. Offers a novel focus on synbiotics, carefully designed prebiotics probiotics combinations to help design functional food and nutraceutical products Discusses how prebiotics and probiotics are complementary and can be incorporated into food products and used as alternative medicines Defines the variety of applications of probiotics in health and disease resistance and provides key insights into how gut flora are modified by specific food materials Includes valuable information on how prebiotics are important sources of micro-and macronutrients that modify body functions

Europe and Central Asia Regional Overview of Food Security and Nutrition 2021

Europe and Central Asia     Regional Overview of Food Security and Nutrition 2021 Book
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Release : 2021-12-12
ISBN : 9251352496
Language : En, Es, Fr & De

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Book Description :

The state of food security and nutrition in the world, including that of the Europe and Central Asia region, was marked in 2020 by the outbreak of COVID-19 and resulting disruptions to markets, trade and food supply chains. The pandemic has had a negative effect on food security in the region. It is in this light that the report seeks to assess how food security and nutrition indicators in the region, subregion and countries have changed under the shadow of the pandemic and to monitor the region’s progress towards achieving the SDGs. The first major conclusion is that the subregions (such as the Caucasus and Central Asia) and countries that were already vulnerable before the pandemic became even more so in 2020. The resilience of the Europe and Central Asia region relies mostly on the provision of solid effort in the vulnerable subregions. The second major conclusion is that, although the region was doing better than the world in 2020 in some indicators, there is still an enormous amount of work ahead to achieve the Sustainable Development Goals.

Paramilitarism in the Balkans

Paramilitarism in the Balkans Book
Author : Dmitar Tasić
Publisher : Oxford University Press
Release : 2020-07-10
ISBN : 0191899224
Language : En, Es, Fr & De

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Book Description :

Paramilitarism in the Balkans analyses the origins and manifestations of paramilitary violence in three neighbouring Balkan countries - Yugoslavia, Bulgaria, and Albania - after the First World War. It shows the role of paramilitarism in internal and external policies in all three states, focusing on the main actors and perpetrators of paramilitary violence, their social backgrounds, motivations, and future career trajectories. Dmitar Tasić places the region into the broader European context of booming paramilitarism that came as the result of the first global conflict, dissolution of old empires, the creation of nation-states, and simultaneous revolutions. While paramilitarism in most post-Great War European states was the product of violence of the First World War and brutalization which societies of both victorious and defeated countries went through, paramilitarism in the Balkans was closely connected with the already existing traditions originating from the period of armed struggle against Ottoman rule, and state and nation building projects of the late-nineteenth and early-twentieth centuries. Paramilitary traditions were so strong that in all subsequent crises and military conflicts in the Balkans the legacy of paramilitarism remained alive and present.