CN101528068A - 低热量食品和饮料 - Google Patents
低热量食品和饮料 Download PDFInfo
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- CN101528068A CN101528068A CNA2007800349059A CN200780034905A CN101528068A CN 101528068 A CN101528068 A CN 101528068A CN A2007800349059 A CNA2007800349059 A CN A2007800349059A CN 200780034905 A CN200780034905 A CN 200780034905A CN 101528068 A CN101528068 A CN 101528068A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
- A23V2200/124—Fat replacer
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dispersion Chemistry (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Tea And Coffee (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
Abstract
本发明提供一种低热量的无脂或低脂食品和饮料制品，该制品具有风味、形态和脂肪的质地。该食品和饮料包含一种类脂质地的物质，该物质以菊粉作为一种主要成分并含有多聚谷氨酸。
Description
相关申请交叉参考
本申请基于并要求2006年9月22日提交的日本专利申请No.2006-257887和2006年9月25日提交的美国系列申请No.11/525,829的优先权，合并其全部内容并引用于此。
技术领域
本发明涉及一种低热量的食品和饮料。更具体地，本发明指一种具有风味、形态和脂肪质地的无脂或低脂食品和饮料。
背景技术
近期，低热量的无脂或低脂食品和饮料受到欢迎，而且有风味、形态和脂肪质地的低热量食品和饮料是人们所期望的。传统的低热量无脂或低脂食品和饮料制品是通过减少其脂肪含量得到的；然而其失去了脂肪的质地、形态和润滑的口感，并且由于乳脂的减少而降低了风味。
为解决这个问题，人们添加过风味添加剂；然而，仍然不能获得理想的形态。此外，例如，有人提出将一种包含来自纳豆(发酵大豆)菌的多聚谷氨酸并以其为主要成分的物质用于饮料(见日本公开专利H2-249474)，但没有得到具有脂肪质地的低热量食品和饮料。
因此，人们期望得到低热量且具有风味、形态和脂肪质地的无脂或低脂的食品和饮料。
发明概述
如上所述，本发明的一个目的是提供一种低热量且具有风味、形态和脂肪质地的无脂或低脂的食品和饮料。根据本发明，该食品和饮料制品包含一种类脂质地物质，该物质以菊粉作为一种主要成分并含有多聚谷氨酸。
本发明的其他目的和优点将在以下的描述中部分地阐述，该部分从描述来看是显而易见的，或可能通过本发明的实施得到。本发明的这些目的和优点将通过在从属权利要求中特别指出的各成分和组合实现和获得。应当指出，前面的一般描述和接下来的细节描述都仅仅是示例性和解释性的，如所述的内容并不限制本发明。
实施方案详述
说明书将详细描述本发明的示例性实施方案。本专利申请的发明者将菊粉用于生产具有风味、形态和脂肪质地的无脂或低脂的咖啡饮品。该发明者认识到，为了获得理想的脂肪质地，需要添加增量的菊粉。但是，增量的菊粉在提供脂肪质地的同时呈现为粉末状，且产生不好的回味。发明者认识到，通过添加一种以菊粉为主要成分并含有少量多聚谷氨酸的类脂质地物质，就可以解决粉末状问题，并获得改善的风味、形态和脂肪质地。
根据本发明，可获得一种低热量并具有风味、形态和脂肪质地的无脂或低脂食品和饮料制品。
根据本发明的一个示例性实施方案用于解释说明。该实施方案仅仅作为示例性方案。
本发明的低热量食品和饮料制品含有以菊粉为主要成分且包含多聚谷氨酸的类脂质地物质。通过含有这些成分，可获得一种具有风味、形态和脂肪质地的低热量食品和饮料制品。
整个说明书中，术语“食品和饮料制品”涉及一种食品制品、饮料制品，或其组合物。饮料制品可包括咖啡饮品、奶茶、茶饮料、果汁、蔬菜汁、碳酸饮料、奶制品饮料、乳酸饮料、豆饮料、能量饮料、其他软饮料、冻胶饮料，以及其他任何适于本发明的饮料。食品制品可包括布丁、酸奶酪、果冻、点心，以及其他本领域技术人员认为合适的食品。
同样，术语“类脂质地物质”所涉及的物质是，当该物质添加到食品和饮料制品中后，由于菊粉和多聚谷氨酸之间的协同作用而增加或改善食品和饮料制品的脂肪质地的物质。该脂肪质地包括，例如牛奶脂肪的质地。菊粉和多聚谷氨酸不必预先混合，分别可以在制备食品和饮料制品过程中的适当时间添加。
更多地，术语“菊粉为主要成分”意思是在一种食品和饮料中包含菊粉和多聚谷氨酸，其中菊粉的重量多于多聚谷氨酸。优选地，制品中菊粉的重量比多聚谷氨酸多约100～250倍。通过含有这些比率的菊粉和多聚谷氨酸达到改善的结果。
如为饮料制品，优选含3～20g/L的菊粉和0.02～0.05g/L的多聚谷氨酸。
菊粉是由菊苣、洋蓟、洋葱、韭葱、大蒜、牛蒡、香蕉等制成的多聚糖。菊粉是一种水溶性膳食纤维，当溶于水中时形成脂肪状乳膏且具有脂肪质地。菊粉可以通过，例如，向灭菌蔗糖溶液中添加糖基转移酶获得，该溶液是以精制糖为原料制得。
多聚谷氨酸是纳豆(发酵大豆)中一种粘稠物质的主要成分。多聚谷氨酸具有许多负离子且能促进矿物质如钙的吸收。此外，多聚谷氨酸具有保水性(保湿性)特征和亲水性。作为多聚谷氨酸，优选使用一种包括D-谷氨酸和L-谷氨酸的氨基酸聚合物。
另外，低热量食品和饮料制品可包含脱脂奶粉。在特定的饮料中，如通常包含牛奶成分的咖啡饮品和饮料，当减少牛奶脂肪时，含脱脂奶粉的类脂质地物质可以提供风味和形态。
实施例：
以下描述实施例。本发明的范围不受实施例的限制。鉴于在此公开的本发明的说明书和实施，对本领域技术人员来说，其他实施例将是显而易见的。
样品C-5～C-7的制备
取30g的R&G咖啡(粉状咖啡)，其中含有7.5g咖啡固体，置于95℃的热水中进行制备。接下来，依次将35g糖、0.6g乳化剂和20.5g脱脂奶粉加入到咖啡中并溶解。然后，将菊粉(FujiNihon SugarRefining Comppany生产的FujiFF)和γ-PGA(γ-多聚谷氨酸)(一种由Ajinomoto生产的产品)以表2中指示的浓度混入并溶解。最后，混入0.85g碳酸氢纳和1g风味剂，向混合物中加入水制成1L咖啡饮品。将该咖啡饮品装罐并在高压蒸汽杀菌锅中杀菌制成每个样品(C-5～C-7，对比样品(控制)1、2)。样品的组成如表1。
表1
表2
| 菊粉(g/L) | γ-PGA(g/L) | |
| 控制1 | 5.00 | 0.00 |
| 控制2 | 7.00 | 0.00 |
| C-5 | 5.00 | 0.03 |
| C-6 | 5.00 | 0.04 |
| C-7 | 5.00 | 0.05 |
评估
评估通过以上方法制造的5个咖啡样品。由6个在饮料产品开发方面有经验的小组成员进行品尝测试。小组成员对样品的脂肪质地和粉末度(表面粗糙度)评估。对每个样品的脂肪质地以0～10分的标准分级。比较样品1(控制1)为5级，越大的数字表示越高的脂肪质地。每个样品的粉末度也以0～10分的标准分级。比较样品1(控制1)为5级，越大的数字表示粉末度越高。表3显示了6个小组成员的平均打分。
表3
| 脂肪质地 | 粉末度 | |
| 控制1 | 5 | 5 |
| 控制2 | 6.3 | 6.7 |
| C-5 | 5.5 | 5.5 |
| C-6 | 6.2 | 5.5 |
| C-7 | 6.3 | 5.7 |
如表3指示，足够的脂肪质地不是仅通过添加菊粉而获得的，如控制2，具有高浓度菊粉改善了脂肪质地，但粉末度和回味不能令人满意。相比较，C-5～C-7提供了改善的脂肪质地和降低的粉末度，这些样品也提供了非常好的形态和风味。
此外，还用含有同样量的菊粉和多聚谷氨酸的制品做了另一个对比，结果发现该制品未能提供足够好的形态和风味。
鉴于在此公开的本发明的说明书和实施，对于本领域技术人员来说，其他实施例将是显而易见的。本说明书和实施例仅作为示例，本发明的真实的范围和精神将通过以下权利要求来表示。
Claims (4)
1、一种食品和饮料制品，其包含一种类脂质地物质，该物质以菊粉作为一种主要成分并含有多聚谷氨酸。
2、根据权利要求1所述的制品，其中类脂质地物质包含的菊粉重量比多聚谷氨酸多约100～250倍。
3、根据权利要求1所述的制品，还包含脱脂乳粉。
4、根据权利要求2所述的制品，还包含脱脂乳粉。
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| Application Number | Priority Date | Filing Date | Title |
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| JP257887/2006 | 2006-09-22 | ||
| JP2006257887A JP2008072993A (ja) | 2006-09-22 | 2006-09-22 | 低カロリー飲食物 |
| US11/525,829 | 2006-09-25 |
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| CN101528068A true CN101528068A (zh) | 2009-09-09 |
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| CN (1) | CN101528068A (zh) |
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| ES (1) | ES2376670T3 (zh) |
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| US20090214712A1 (en) * | 2008-02-21 | 2009-08-27 | The Coca Cola Company | Milk-Based Beverage and Method for Preventing Off-Flavors in a Milk-Based Beverage |
| JP5493120B2 (ja) * | 2009-07-29 | 2014-05-14 | 伊那食品工業株式会社 | 脂質代替物の素、脂質代替物、及び低カロリー食品 |
| JP5565564B2 (ja) * | 2010-02-26 | 2014-08-06 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | ごま含有酸性液体調味料及びその食味改善方法 |
| US20120027892A1 (en) * | 2010-07-30 | 2012-02-02 | S T Agri Global Inc. | Juice beverage |
| AR086993A1 (es) | 2011-06-20 | 2014-02-05 | Gen Biscuit | Masa de galletita |
| WO2013037739A1 (en) | 2011-09-16 | 2013-03-21 | Lubrizol Advanced Materials, Inc. | Fat substitute compositions comprising inulin and cassia gum |
| JP7159865B2 (ja) * | 2016-09-30 | 2022-10-25 | キリンホールディングス株式会社 | 低糖類のニンジン搾汁液およびニンジン含有飲料 |
| JPWO2019070061A1 (ja) | 2017-10-05 | 2020-10-22 | 味の素株式会社 | 腸内環境改善用食品 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02249474A (ja) * | 1989-03-22 | 1990-10-05 | Ajinomoto Co Inc | 飲料用剤 |
| JPH04356169A (ja) * | 1991-05-29 | 1992-12-09 | Ajinomoto Co Inc | フラクトースポリマー含有食品 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2946622B2 (ja) * | 1990-03-30 | 1999-09-06 | 味の素株式会社 | 低カロリー食品 |
| JP2763049B2 (ja) * | 1990-10-04 | 1998-06-11 | 味の素株式会社 | ポリフラクタンを含有する低カロリー食品 |
| BE1005438A4 (fr) | 1991-10-04 | 1993-07-27 | Raffinerie Tirlemontoise Sa | Compositions de cremes contenant du fructane, procede de preparation de ces compositions et leur utilisation. |
| US5721004A (en) | 1996-03-01 | 1998-02-24 | Kraft Foods, Inc. | Method for producing fat-free and low-fat viscous dressings using inulin |
| ES2184847T5 (es) | 1996-07-31 | 2007-03-01 | "RAFFINERIE TIRLEMONTOISE", SOCIETE ANONYME | Polvos lacticos que contienen fructano y/o polidextrosa, procedimiento para su preparacion y su uso. |
| DE10340741A1 (de) * | 2003-09-04 | 2005-03-31 | Degussa Food Ingredients Gmbh | Formulierung auf Phospholipidbasis |
| JP4746549B2 (ja) | 2004-09-24 | 2011-08-10 | 福岡県醤油醸造協同組合 | 義歯安定用組成物 |
| WO2006035979A1 (ja) | 2004-09-29 | 2006-04-06 | Asama Chemical Co., Ltd. | 乳清タンパク、乳由来の抗体または抗体を含む機能性組成物または食品 |
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- 2007-09-18 MX MX2009002665A patent/MX2009002665A/es active IP Right Grant
- 2007-09-18 CN CNA2007800349059A patent/CN101528068A/zh active Pending
- 2007-09-18 CA CA002662568A patent/CA2662568A1/en not_active Abandoned
- 2007-09-18 KR KR1020097005320A patent/KR20090053818A/ko not_active Application Discontinuation
- 2007-09-18 AT AT07842649T patent/ATE531282T1/de active
- 2007-09-18 WO PCT/US2007/078701 patent/WO2008036617A2/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02249474A (ja) * | 1989-03-22 | 1990-10-05 | Ajinomoto Co Inc | 飲料用剤 |
| JPH04356169A (ja) * | 1991-05-29 | 1992-12-09 | Ajinomoto Co Inc | フラクトースポリマー含有食品 |
Also Published As
| Publication number | Publication date |
|---|---|
| EP2073649B1 (en) | 2011-11-02 |
| JP2008072993A (ja) | 2008-04-03 |
| US20080075831A1 (en) | 2008-03-27 |
| EP2073649A2 (en) | 2009-07-01 |
| KR20090053818A (ko) | 2009-05-27 |
| ATE531282T1 (de) | 2011-11-15 |
| MX2009002665A (es) | 2009-03-24 |
| WO2008036617A3 (en) | 2008-10-23 |
| US7867546B2 (en) | 2011-01-11 |
| CA2662568A1 (en) | 2008-03-27 |
| ES2376670T3 (es) | 2012-03-15 |
| WO2008036617A2 (en) | 2008-03-27 |
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