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11 May 2023 - 16 May 2023
Murcia, Spain
MURCIA FOOD BE 2023

XI INTERNATIONAL SYMPOSIUM FOOD TECHNOLOGY
Innovative ideas for a changing world

11 May 2023 - 16 May 2023 Murcia, Spain

POSTERS


01.
IDENTIFYING THE NEEDS OF TRAINERS TO PROMOTE FOOD SAFETY AND
HYGIENE AMONG TURKISH HORECA WORKERS
Muhammed YÜCEER1*, Çiğdem UYSAL PALA2, Cumali YAŞAR3, Caner ANDA4,
Cengiz CANER2
1 Department of Food Processing, Canakkale Onsekiz Mart University, 17020, Canakkale, Turkiye
2 Department of Food Engineering, Canakkale Onsekiz Mart University, 17020, Canakkale, Turkiye
3 Departemnt of Computer Education and Instructional Technologies, Canakkale Onsekiz Mart University,
17020, Canakkale, Turkiye
4 Mellis Education Technology Trade Limited Co., 77100, Yalova, Turkiye
* myuceer@comu.edu.tr

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02.
AUTOMATED INDUSTRIAL AM FOR PRODUCTION LINES
Jose Camero
jcamero@triditive.com, (+34) 984 200 010, info@triditive.com, www.triditive.com

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03.
OBTAINING AND TESTING ELDERBERRY EXTRACTS
Oana-Elena Pascariu and Florentina Israel-Roming*
Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59
Mărăști Blvd., District 1, 011464 Bucharest, Romania
* florentinarom@yahoo.com

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04.
DECONTAMINATION OF POLYOLEFINS FOR FOOD CONTACT APPLICATIONS
AND USE OF IN VITRO BIOASSAYS IN THE RISK ASSESSMENT OF NIAS,
RECYCLING INVITRO NIAS
Amira Fernández Ramos*
Researcher at the Food Contact and Packaging Laboratory of AIMPLAS, the Plastics Technology Centre.
* lperez@aimplas.es

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05.
EVALUATION OF CHANGES IN THE QUALITY PARAMETERS OF SWEET
PAPRIKA UNDER THERMAL TREATMENT
Belén Olga Ferrando*, Patricia Martínez Hermosa, Nieves Baenas,
Mª Jesús Periago
Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus
of International Excellence “Campus Mare Nostrum”, Biomedical Research Institute of Murcia
(IMIB-Arrixaca-UMU) Murcia, Spain
* obelen.ferrando@um.es

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06.
AGROINDUSTRIAL WASTES AS REINFORCEMENT FOR BIOBASED RIGID
PACKAGING FORMULATIONS
Montesinos, A., Albaladejo, P., Verdú, A. Gallur, M.*
ITENE Packaging, Transport and Logistics research institute
* miriam.gallur@itene.com

07.
BIOTECHNOLOGICAL VALORISATION OF DIFFERENT AGRI-FOOD BYPRODUCTS
TO PRODUCE BUILDING BLOCKS FOR BIOMATERIALS
Cubas-Cano, Enrique; Nardi, Giacomo; Mencher, Ana, Doménech Rosa*
ITENE Research Center
* rosa.domenech@itene.com

08.
CHARACTERIZATION OF LEMON PEEL BY-PRODUCTS AFTER THE TREATMENT
WITH PECTINASES
Núñez-Gómez, V., San Mateo-Conesa, M. and Periago, M.J.*
Department of Food Science and Nutrition, area of Food Science and Nutrition, Faculty of Veterinaria Sciences,
CEIR “Campus Mare Nostrum”, University of Murcia, Campus of Espinardo, 30071-Murcia.
* mjperi@um.es.

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09.
EVALUATION OF THE PREBIOTIC EFFECT OF BREWER´S BAGASSE BY IN
VITRO FERMENTATION WITH HUMAN FECES
Clavel C.1*, Santaella M.2, Nuñez V.2, Ferrando, O.2, Periago M.J.2
1 Estrella de Levante Fábrica de Cervezas S.A.U., Espinardo, Murcia. 2 Departamento de Tecnología de los
Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, CEIR Campus Mare Nostrum, Universidad de
Murcia, Campus de Espinardo, 30100, Murcia.
* cristina.clavel@um.es

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10.
VALORISATION OF AGRI-FOOD BY-PRODUCTS AND WASTES THROUGH LIGNIN
ISOLATION AND DEPOLYMERISATION
Fontecha MªAngeles1*, Delgado Irene1, Soriano Belen1, Cano Manuela1, Orriach
Francisco Jose1, Ramirez Mª Dolores1, Mañas María1
1 Centro Tecnológico Andaltec, Martos (Jaén), España
* mangeles.fontecha@andaltec.org

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11.
INTEGRATIVE & SUSTAINABLE APPROACH TO OBTAIN FUNCTIONAL
INGREDIENTS FROM ORANGE BY-PRODUCTS – CASE STUDY ON ALGARVE´S
CITRUS PGI
Ana A. Vilas-Boas, Débora A. Campos, Marta Correia and Manuela Pintado*
Universidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado,
Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
* mpintado@ucp.pt

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12.
CHARACTERIZATION OF CITRUS LIMON PEELS FOR THE VALORIZATION
THROUGH THE RECOVERY OF BIOACTIVE COMPOUNDS
Daniela Magalhães, Paula Teixeira, Manuela Pintado*
Universidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado,
Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
* mpintado@ucp.pt

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13.
REVALORISATION OF WASTE OR BY-PRODUCTS FROM THE AGRI-FOOD
INDUSTRY INTO MULTIFUNCTIONAL INGREDIENTS FOR THE COSMETIC AND
DETERGENCY MARKET
Maria Blanes, Cristina Guillem* and Sabina Rosello
Eco-processes, cosmetic, and health Research Group. Textile Industry Research Association (AITEX)
* cguillem@aitex.es

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14.
TECHNOLOGICAL SURVEILLANCE ON SUSTAINABLE EXTRACTION
TECHNOLOGIES AND TECHNOLOGICAL TRANSFER IN PATENTS ON THESE
TECHNOLOGIES IN THE AGRI-FOOD SECTOR. VIPATMUR
Martínez Sanmartín, Angel*
Technology Transfer Office OTRI, National Technological Centre for the Food and Canning Industry, Murcia, Spain
* angel@ctnc.es

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15.
OPTIMIZATION OF PHOSPHORUS RECOVERY FROM ANAEROBIC DIGESTER
EFFLUENTS IN AGRI-INDUSTRY
P. Ricardo G. Cerqueira1,2, Luciana Peixoto1,2, M. Alcina Pereira1,2, Gilberto
Martins1,2*
1 CEB – Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
2 LABBELS – Associate Laboratory, 4710-057 Braga, Portugal
* gilberto.martins@deb.uminho.pt

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16.
LACTOSE AND GALACTOSE CONTENT IN SPANISH CHEESES: USEFULNESS IN
THE DIETARY TREATMENT OF PATIENTS WITH GALACTOSAEMIA
Isidro Vitoria1*, Fuensanta Melendreras2 , Antonio Vázquez-Palazón2, Dolores
Rausell3, Patricia Correcher1, Domingo González-Lamuño4
and Mónica García-Peris1
1 Nutrition and Metabolopathies Unit, La Fe University Hospital, 46025 Valencia, Spain
2 National Technological Center for Food and Canning Industries, 30500 Murcia, Spain
3 Metabolopathies Laboratory, La Fe University Hospital, 46026 Valencia, Spain
4 Pediatric Nephrology and Metabolism, “Marqués de Valdecilla” University Hospital, 39008 Santander, Spain
* vitoria_isi@gva.es

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17.
WHAT IMPORTANCE DO WE GIVE TO SAMPLING?
Francesc Terradellas* and Borja García**
IBERFLUID Instruments, S.A., KEOFITT A/S,
* Francesc.terradellas@iberfluid.com; ** Borja.garcia@iberfluid.com

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18.
ESSENTIAL OILS AS NATURAL ANTIMICROBIAL AGENTS FOR FOOD
PACKAGING APPLICATIONS
Gabriel Mustăţea1,*, Elena L. Ungureanu1, Andreea L. Mocanu1, Alina A. Dobre1,
Ovidiu Oprea2
1 National Research and Development Institute for Food Bioresources - IBA Bucharest 5 Ancuta Baneasa
Street, 020323, Bucharest, Romania, 2 Faculty of Chemical Engineering and Biotechnologies, University POLITEHNICA
of Bucharest, 1-7 Gh. Polizu Street, 011061, Bucharest, Romania
* gabi.mustatea@bioresurse.ro

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19.
USE OF ESSENTIAL OIL NANOEMULSIONS TO DECONTAMINATE CHERRY
TOMATOES ARTIFICIALLY CONTAMINATED
Jorge Baixauli, Ioana Bodea, Natanael Espaillat, Noel Espaillat, Zhour Fateh,
Pablo S. Fernández*, Alberto Garre, Antonio Luciano, Dania Lyew, Andrea
Mozzetti, Alfredo Palop, Francisco Pérez, Paula M Periago, Almudena Rosique
Department of Agronomic Engineering, Technical University of Cartagena;
* pablo.fernandez@upct.es

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20.
ALGAE4IBD – FROM NATURE TO BEDSIDE - ALGAE BASED BIO COMPOUND
FOR PREVENTION AND TREATMENT OF INFLAMMATION, PAIN, AND IBD
Natália Čmiková1*, Miroslava Kačániová1**
1 Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of
Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
* n.cmikova@gmail.com;
**miroslava.kacaniova@gmail.com

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21.
ANTIMICROBIAL EFFECT OF DIFFERENT ESSENTIAL OILS
Miroslava Kačániová1*, Natália Čmiková1**, Simona Kunová2***
1 Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of
Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
2 Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of
Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
* miroslava.kacaniova@gmail.com; ** n.cmikova@gmail.com, *** simona.kunova@gmail.com

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22.
INFLUENCE OF SPICES ON MICROBIOLOGICAL QUALITY OF BEEF DURING
STORAGE
Simona Kunová1*, Miroslava Kačániová2**
1 Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of
Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
2 Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of
Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
* simona.kunova@gmail.com, ** miroslava.kacaniova@gmail.com

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23.
SCIENTIFIC SUPPORT OF CLIMATE CHANGE ADAPTATION IN AGRICULTURE
AND MITIGATION OF SOIL DEGRADATION
Petra Borotová1*, Miroslava Kačániová2
1 Agrobiotech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
2 Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976
Nitra, Slovakia
* petra.borotova@uniag.sk

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24.
PDAPP OPERATIVE GROUP: ADVANCING TOWARDS A DIGITAL MODEL FOR
ZERO WASTE IN THE AGRI-FOOD SECTOR
Raquel Díaz Ruiz1, Anahí Ginestá Anzola2*, Marta M. Pérez Martínez3, Denis Ugalde4,
Álvaro Areta García5, José Pîñeiro6, Andrés Conesa Bueno7, Àngel Campeny Sola8
1 Fundación Espigoladors. 2 Centro Tecnológico de la Energía y del Medio Ambiente (CETENMA).
3 Centro Tecnológico EnergyLab. 4 Oreka Circular Economy. 5 Coordinadora de Organizaciones de
Agricultores y Ganaderos (COAG). 6 Kiwi Atlantico. 7 Jimbofresh. 8 Conca de la Tordera
* anahi.ginesta@cetenma.es

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25.
ALGACEUTICAL: DEVELOPMENT OF SPHERIFICATIONS FROM MICROALGAE
Francisco Lorca Salcedo1*, Meropi Tsaoussis2, Aikaterini Moka2, Nikolaos
Vogiatzis2, Gerasimina Tsoukala2, Tagkalaki Georgia 2, Panagiotis Madesis3
1 National Technological Centre for the Food and Canning Industry – CTNC, Murcia, Spain
2 Fresh Line Company, 1st Klm Lavriou Ave, Koropiou – Markopoulou, 19400, Koropi, Attica, Greece
3 CERTH, Greece
* sese@ctnc.es

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26.
GREEN SUNSCREEN WITH MICROALGAE-BASED UV-ABSORBING
COMPOUNDS
Marianna Chatzikonstantinou1, Angel Martinez2, Presentacion Garcia2, Sofia
Martinez2, Lorenzo Toval2, David Quintin2, Georgia Tsintzou3, Evangelia
Stavridou4, Nikolaos Georgakis5, Charoutioun Bodourian5, Elisavet Ioannou5,
Marian Merino6, José Luis Mullor6, Panagiotis Madesis4, and Nikolaos E. Labrou5*
1 Freshline Cosmetics, 1st Km Lavriou Ave Koropiou – Markopoulou, 19400, Koropi, Greece
2 Centro Tecnologico Nacional de la Conserva, Murcia, Spain
3 School of Agricultural Sciences, Department of Agriculture Crop Production and Rural Environment, University
of Thessaly, 38446 Volos, Greece
4 Institute of Applied Biosciences, Centre for Research and Technology, 57001 Thessaloniki, Greece
5 Laboratory of Enzyme Technology, Department of Biotechnology, School of Applied Biology and Biotechnology,
Agricultural University of Athens, 75 Iera Odos Street, GR-11855-Athens, Greece.
6 Bionos Biotech, S.L., Valencia, Spain
* lambrou@aua.gr

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27.
IMPACT OF HOT AIR DRYING PROCESS ON NUTRITIONAL AND SENSORY
PROPERTIES OF COOKIES PREPARED FROM CAMEROONIAN PUMPKIN
POWDER
Vanessa Boudjeka Guemkam1*, Gabriela Iordachescu2, Steve Henri Voundi1,
Gisèle Loe Etame3, Augustin Octavian Mihalache4
1 Research Laboratory in Biotechnologies, University Institute of Technology, University of Douala, P.O BOX
8698 Douala, Cameroon
2 Sensory Analysis and Consumer Science Labortaory, Faculty of Food Scinence and Engineering, Dunarea de
Jos University, 47 Domneasca Str. 800008 Galati, Romania
3 Faculty of Medicine and Pharmaceutical Science, University of Douala, Cameroon
4 University of Parma, Department of Food and Drug, Parco Area delle Scienze 17/A, 43124 Parma, Italy
* vanboudjek@yahoo.fr

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28.
THE PURCHASING BEHAVIOUR OF THE CONSUMERS FROM S.E. ROMANIA,
TOWARDS LOCAL/TRADITIONAL PRODUCTS
Gabriela Iordăchescu*, Gabriela Ploscuțanu
Faculty of Food Science and Engineering, Dunărea de Jos University, 47 Domneasca Str. Galați, Romania
* gabriela.iordachescu@ugal.ro

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29.
ET1CHEAPBIOPLASTIC: TREATMENT OF FOOD BY-PRODUCTS FOR THE
PRODUCTION OF BIOPLASTICS
Presentación García Gómez, David Quintín Martínez*, Francisco Lorca Salcedo
National Technological Centre for the Food and Canning Industry – CTNC, Murcia, Spain
* dquintin@ctnc.es

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30.
ET2NOVELTECH: COMPARISON OF CONVENTIONAL AND EMERGING
TECHNOLOGIES FOR THE EXTRACTION OF COMPOUNDS OF INTEREST FROM
AGRI-FOOD WASTES
Presentación García Gómez*, David Quintín Martínez, Francisco Lorca Salcedo
National Technological Centre for the Food and Canning Industry – CTNC, Murcia, Spain
* sese@ctnc.es

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31.
ET1MILDTREATMENT: APPLICATION OF MICROWAVE-ASSISTED
PASTEURIZATION OF STRAWBERRY PUREE
Presentación García Gómez, David Quintín Martínez*, Francisco Lorca Salcedo.
National Technological Centre for the Food and Canning Industry – CTNC, Murcia, Spain
* dquintin@ctnc.es

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32.
ET2FRESACAPS: RESEARCH ON ENCAPSULATION AND
MICROENCAPSULATION OF STRAWBERRY EXTRACTS
Presentación García Gómez*, David Quintín Martínez, Francisco Lorca Salcedo
National Technological Centre for the Food and Canning Industry – CTNC, Murcia, Spain
* sese@ctnc.es

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33.
AGROMATTER: ESTABLISHMENT OF A CERVERA NETWORK FOR THE
DEVELOPMENT HIGHLY SUSTAINABLE TECHNICAL MATERIALS DERIVED
FROM SUBPRODUCTS OR RESIDUES OF THE AGRICULTURAL INDUSTRY AND
NATURAL SPACE CONSERVATION OPERATIONS
Presentación García Gómez*, David Quintín Martínez, Francisco Lorca Salcedo.
National Technological Centre for the Food and Canning Industry – CTNC, Murcia, Spain
* sese@ctnc.es

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34.
ANALYSIS OF THE COMPOSITION, ANTIOXIDANT CAPACITY AND ANTIINFLAMMATORY
EFFECTS OF OILS DERIVED FROM OLIVE PITTING.
Antonio Jesús Castro, Juan de Dios Alché, Elena Lima-Cabello*
Plant Reproductive Biology and Advanced Imaging Laboratory (BReMAP), Estación Experimental del Zaidín
(CSIC), Granada, Spain
*elena.lima@eez.csic.es

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35.
2S ALBUMIN-LIKE PROTEINS OF THE OLIVE SEED.
Elena Lima-Cabello, Ihsane Benslimane, Antonio Jesús Castro, Adoración Zafra,
Juan de Dios Alché*
Plant Reproductive Biology and Advanced Imaging Laboratory, Department of Biochemistry, Cell and Molecular
Biology of Plants, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas
(CSIC), Profesor Albareda 1, 18008 Granada, Spain
* juandedios.alche@eez.csic.es, +34 958526520

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36.
DEVELOPMENT OF GLUTEN-FREE FUNCTIONAL BREAD ADAPTED TO THE
NUTRITIONAL REQUIREMENTS OF CELIACS
Rocío Peñalver1, Gaspar Ros1, Jose M. Lorenzo2,3 and Gema Nieto1
1 Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus
of International Excellence “Campus Mare Nostrum”, Espinardo, 30071 Murcia, Spain;
rocio.penalver@um.es; gros@um.es; gnieto@um.es.
2 Centro Tecnológico de la Carne de Galicia, Parque Tecnolóxico de Galicia, 32900 Ourense, Spain;
jmlorenzo@ceteca.net
3 Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo,
32004 Ourense, Spain

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37.
PROXIMATE COMPOSITION AND ANTIOXIDANT PROPERTIES OF FIVE
SEAWEEDS: PORPHYRA UMBILICALES, UNDARIA PINNATIFIDA, ULVA
LACTUCA, HIMANTHALIA ELONGATA AND ARTHROSPIRA PLATENSIS
Rocío Peñalver1, Gaspar Ros1, Jose M. Lorenzo2,3 and Gema Nieto1
1 Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus
of International Excellence “Campus Mare Nostrum”, Espinardo, 30071 Murcia, Spain;
rocio.penalver@um.es; gros@um.es; gnieto@um.es.
2 Centro Tecnológico de la Carne de Galicia, Parque Tecnolóxico de Galicia, 32900 Ourense, Spain;
jmlorenzo@ceteca.net
3 Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo,
32004 Ourense, Spain

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38.
PRIMARY AND SECONDARY METABOLITES CONTENT IN EIGHT VARIETIES OF
BLOOD ORANGES GRAFTED ONTO CITRUS MACROPHYLLA
Manuel Ballesta-de los Santos1*, Pablo Melgarejo1, Antonio Jodar-Abellán1,
Damaris Nuñez-Gomez1, Juan José Martínez Nicolás1, María Ángeles Forner-
Giner2 and Pilar Legua1
1 Plant Sciences and Microbiology Department, Miguel Hernández University (UMH), Research Group in Plant
Production and Technology, Ctra. de Beniel, km 3.2, 03312 Orihuela, Spain.
2 Instituto Valenciano de Investigaciones Agrarias (IVIA), 46113 Moncada, Spain.
* Correspondence: manuel.ballestas@umh.es; Tel.: +34 966 749 647.

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39.
DDIBIORESIN: THE SEARCH FOR NEW BIOPOLYMERS
Salvador Martínez de Maya1, Irene Montoya Sánchez2
1 R+D Responsible. Salvador.martinez@eversia.es
2 Comunication Responsible. Irene.montoya@eversia.es
EVERSIA S.A., TECNOPACKAGING, UNITED BIOPOLYMERS and UNITED RESINS

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40.
DIGITALIZATION OF THE AGRICULTURAL AND FOOD INDUSTRY FOR THE
OPTIMIZATION OF RESOURCES AND ASSURANCE OF TRACEABILITY, QUALITY
AND AGRI-FOOD SAFETY. GO DIGFOOD
García Gómez, Presentación1*, Quintín Martínez, David1, Lorca Salcedo,
Francisco1, Morales Moreno, Ana-Belén2
1 National Technological Centre for the Food and Canning Industry – CTNC, Murcia, Spain.
2 Food and Agriculture Cluster Foundation of de Murcia Region, AGROFOOD cluster, Murcia, Spain.
* sese@ctnc.es

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41.
INNOVATIVE PROCESSES FOR OBTAINING PESTICIDE-FREE LEMON
ESSENTIAL OILS WITHIN THE FRAMEWORK OF SAFE AGRICULTURAL
PRODUCTION. GO SAFEOILS
García Gómez, Presentación1*, Quintín Martínez, David1, Lorca Salcedo,
Francisco1, Morales Moreno, Ana-Belén2
1National Technological Centre for the Food and Canning Industry – CTNC, Murcia, Spain.
2Food and Agriculture Cluster Foundation of de Murcia Region, AGROFOOD cluster, Murcia, Spain.
*sese@ctnc.es

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42.
TERRITORIAL CIRCULAR SYSTEMIC SOLUTION FOR THE UPCYCLING OF
AGRIFOOD WASTES – AGRO2CIRCULAR PROJECT
Martínez-López, Sofía1*, Ayuso García, Luis Miguel1**
1National Technological Centre for the Food and Canning Industry (CTNC), Environment Department, Molina
de Segura, Spain
* sofiamartinez@ctnc.es **ayuso@ctnc.es

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43.
IMPROVEMENT AND ENZYMATIC HYDROLYSIS OF THE PHYSICOCHEMICAL
AND TECHNO-FUNCTIONAL CHARACTERISTICS OF EGG ALBUMEN WITH
MICROBIAL TRANSGLUTAMINASE
Muhammed YÜCEER*
Department of Food Processing, Canakkale Onsekiz Mart University, 017020, Canakkale, Turkiye
* myuceer@innoyum.com

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44.

FUSILLI - FOSTERING THE URBAN FOOD SYSTEM TRANSFORMATION THROUGH INNOVATIVE LIVING LABS IMPLEMENTATION

Belén Blanco Espeso, Agrofood and processes. Head of the Food Area, belbla@cartif.es, www.cartif.es

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Registration
Closed since 9 May 2023
Location Auditorio y Centro de Congresos Víctor Villegas
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