RU2019121820A - Волокна цитрусовых и их применение - Google Patents
Волокна цитрусовых и их применение Download PDFInfo
- Publication number
- RU2019121820A RU2019121820A RU2019121820A RU2019121820A RU2019121820A RU 2019121820 A RU2019121820 A RU 2019121820A RU 2019121820 A RU2019121820 A RU 2019121820A RU 2019121820 A RU2019121820 A RU 2019121820A RU 2019121820 A RU2019121820 A RU 2019121820A
- Authority
- RU
- Russia
- Prior art keywords
- citrus fibers
- dry
- citrus
- fibers
- dairy product
- Prior art date
Links
- 241000207199 Citrus Species 0.000 title claims 20
- 235000020971 citrus fruits Nutrition 0.000 title claims 20
- 239000000835 fiber Substances 0.000 title claims 20
- 235000013365 dairy product Nutrition 0.000 claims 9
- 239000003925 fat Substances 0.000 claims 5
- 235000013305 food Nutrition 0.000 claims 5
- 238000000034 method Methods 0.000 claims 4
- 239000000725 suspension Substances 0.000 claims 4
- 239000000203 mixture Substances 0.000 claims 3
- 239000007791 liquid phase Substances 0.000 claims 2
- 235000011837 pasties Nutrition 0.000 claims 2
- 239000012071 phase Substances 0.000 claims 2
- 239000002028 Biomass Substances 0.000 claims 1
- 239000004278 EU approved seasoning Substances 0.000 claims 1
- 239000007900 aqueous suspension Substances 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 claims 1
- 235000013351 cheese Nutrition 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 235000015142 cultured sour cream Nutrition 0.000 claims 1
- 235000019543 dairy drink Nutrition 0.000 claims 1
- 230000018044 dehydration Effects 0.000 claims 1
- 238000006297 dehydration reaction Methods 0.000 claims 1
- 238000004807 desolvation Methods 0.000 claims 1
- 235000011850 desserts Nutrition 0.000 claims 1
- 230000003203 everyday effect Effects 0.000 claims 1
- 235000019197 fats Nutrition 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 235000013611 frozen food Nutrition 0.000 claims 1
- 239000000499 gel Substances 0.000 claims 1
- 238000000265 homogenisation Methods 0.000 claims 1
- 235000020888 liquid diet Nutrition 0.000 claims 1
- 244000144972 livestock Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 235000012054 meals Nutrition 0.000 claims 1
- 239000003960 organic solvent Substances 0.000 claims 1
- 239000000047 product Substances 0.000 claims 1
- 235000011962 puddings Nutrition 0.000 claims 1
- 235000021067 refined food Nutrition 0.000 claims 1
- 235000014102 seafood Nutrition 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- 235000014347 soups Nutrition 0.000 claims 1
- 235000013547 stew Nutrition 0.000 claims 1
- 239000013589 supplement Substances 0.000 claims 1
- 235000013618 yogurt Nutrition 0.000 claims 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
- A23C9/1546—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres in powdered, granulated or dried solid form
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
- Artificial Filaments (AREA)
Claims (20)
1. Сухие волокна цитрусовых, характеризующиеся содержанием влаги не более 20 мас.% по отношению к общему количеству волокон цитрусовых и имеющие модуль упругости (G'), составляющий по меньшей мере 280 Па, при этом указанные сухие волокна цитрусовых имеют рН от 4,0 до 8,7.
2. Сухие волокна цитрусовых по п. 1, имеющие рН по меньшей мере 4,5.
3. Сухие волокна цитрусовых по любому из предыдущих пунктов, имеющие рН от 4,5 до 7,0.
4. Сухие волокна цитрусовых по любому из предыдущих пунктов, характеризующиеся содержанием влаги не более 15 мас.%.
5. Сухие волокна цитрусовых по любому из предыдущих пунктов, характеризующиеся содержанием влаги не более 12 мас.%.
6. Способ изготовления сухих волокон цитрусовых по любому из предыдущих пунктов, включающий этапы:
a. Получение водной суспензии, содержащей материал биомассы с волокнами цитрусовых;
b. Доведение рН указанной суспензии до по меньшей мере 3,7;
c. Механическая гомогенизация суспензии с отрегулированным значением pH для получения суспензии, содержащей волокна цитрусовых;
d. Приведение в контакт указанной суспензии, содержащей волокна цитрусовых, с органическим растворителем для получения осадочной фазы и жидкой фазы;
e. Отделение указанной осадочной фазы от жидкой фазы для получения полусухой лепешки из волокон цитрусовых, характеризующейся содержанием сухого вещества по меньшей мере 10 мас.% по отношению к массе указанной лепешки; а также
f. Десольватация и/или дегидратация указанной полусухой композиции для получения сухих волокон цитрусовых с содержанием влаги ниже 20 мас.% по отношению к общей массе волокон цитрусовых.
7. Способ по п. 6, отличающийся тем, что на этапе b) рН доводят до по меньшей мере 4,5.
8. Способ по п. 6 или 7, отличающийся тем, что на этапе b) рН доводят до 4,5 - 7,0.
9. Пищевая композиция, содержащая волокна цитрусовых по любому из пп. 1-5, выбранная из группы, состоящей из элитных напитков, напитков, содержащих молочный компонент, напитков, обогащенных питательными веществами, молочных продуктов, замороженных продуктов, обработанных пищевых продуктов, содержащих жиры, супов, тушеных блюд, приправ, пастообразных заправок, начинок, гелей, пастообразных пищевых продуктов, пищевых продуктов, содержащих зерновые в качестве основного компонента, сладостей, взбитых морских продуктов, продуктов животноводства, повседневных блюд, продуктов с нежным вкусом, жидких диет, добавок и кормов для домашних животных.
10. Молочный продукт, содержащий волокна цитрусовых по любому из пп. 1-5.
11. Молочный продукт по п. 10, содержащий жир, отличающийся тем, что по меньшей мере 20 мас.% указанного жира замещено волокнами цитрусовых.
12. Молочный продукт по п. 10 или 11, выбранный из группы, состоящей из йогурта, сметаны, сыра, пудинга и молочных продуктов на основе замороженных десертов.
13. Способ приготовления молочного продукта, включающий составление молочного продукта таким образом, чтобы он включал волокна цитрусовых по любому из пп. 1-5.
14. Способ по п. 13, отличающийся тем, что указанный молочный продукт содержит жир, и отличающийся тем, что при составлении указанного молочного продукта по меньшей мере 20 мас.% указанного жира замещено волокнами цитрусовых.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP16205313 | 2016-12-20 | ||
| EP16205313.6 | 2016-12-20 | ||
| PCT/US2017/067567 WO2018119058A1 (en) | 2016-12-20 | 2017-12-20 | Citrus fibers and applications thereof |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| RU2019121820A true RU2019121820A (ru) | 2021-01-11 |
| RU2019121820A3 RU2019121820A3 (ru) | 2021-03-09 |
| RU2764636C2 RU2764636C2 (ru) | 2022-01-19 |
Family
ID=57570805
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2019121820A RU2764636C2 (ru) | 2016-12-20 | 2017-12-20 | Волокна цитрусовых и их применение |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US20200077685A1 (ru) |
| EP (1) | EP3558029A1 (ru) |
| CN (1) | CN110234236B (ru) |
| AU (1) | AU2017379868C1 (ru) |
| BR (1) | BR112019012777A2 (ru) |
| CA (1) | CA3047575A1 (ru) |
| MX (1) | MX2019007337A (ru) |
| RU (1) | RU2764636C2 (ru) |
| WO (1) | WO2018119058A1 (ru) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110234236B (zh) | 2016-12-20 | 2023-01-03 | 嘉吉公司 | 柑橘纤维及其应用 |
| RU2723710C1 (ru) * | 2019-07-25 | 2020-06-17 | Федеральное государственное автономное образовательное учреждение высшего образования "Дальневосточный федеральный университет" (ДВФУ) | Способ обработки молочной сыворотки |
| CN111264673B (zh) * | 2020-03-27 | 2023-09-19 | 烟台金利昌食品有限公司 | 一种冰淇淋粉及其制备方法 |
| CN113729106A (zh) * | 2020-05-29 | 2021-12-03 | 内蒙古伊利实业集团股份有限公司 | 减脂冰淇淋及制备方法 |
| CN116133534A (zh) * | 2020-08-04 | 2023-05-16 | 玉米产品开发公司 | 制备具有改善的脱水效率的功能纤维的方法 |
| CN112998078B (zh) * | 2021-03-31 | 2023-03-17 | 广西壮族自治区水牛研究所 | 一种保健型柑络水牛乳软质干酪及其制备方法 |
| CN115590072A (zh) * | 2021-07-09 | 2023-01-13 | 可口可乐公司（Us） | 含柑橘纤维的饮料及其制备方法 |
| ES2940363A1 (es) * | 2021-09-23 | 2023-05-05 | Peelpioneers B V | Proceso para preparar fibras de citrico a partir de un fruto citrico |
| CN113995144B (zh) * | 2021-11-16 | 2022-10-21 | 王丽哲 | 一种改性柑橘纤维及其制备方法和应用 |
| NL2034381B1 (en) | 2021-12-08 | 2023-11-13 | Peelpioneers B V | A citrus halves cutting apparatus |
| CN114747653A (zh) * | 2022-05-10 | 2022-07-15 | 江南大学 | 一种以植物蛋白和柑橘纤维为基质的脂肪模拟物及其在植物蛋白肉中的应用 |
Family Cites Families (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4526794A (en) * | 1982-03-08 | 1985-07-02 | General Foods Corporation | Citrus albedo bulking agent and process therefor |
| ES2051851T3 (es) | 1987-06-15 | 1994-07-01 | Sbp Inc | Comestibles con contenido de celulosa de celulas de parenquima. |
| US6183806B1 (en) * | 1997-12-09 | 2001-02-06 | Joseph E. Seagram & Sons, Inc. | Method of making citrus fruit peel extracts and flour |
| DE19943188A1 (de) * | 1999-09-09 | 2001-03-15 | Herbstreith & Fox Kg Pektin Fa | Verfahren zur Herstellung von Ballaststoffen mit hohem Wasserbindevermögen und deren Anwendung |
| US20060251789A1 (en) | 2002-11-06 | 2006-11-09 | Fiberstar, Inc. | Novel dairy product compositions using highly refined cellulosic fiber ingredients |
| MX2007000412A (es) | 2004-07-12 | 2007-03-28 | Cargill Inc | Proceso de extraccion de fibras de citricos a partir de vesiculas de citricos. |
| EP1723856A1 (en) * | 2005-05-18 | 2006-11-22 | Cargill, Inc. | Citrus fruit fibers in processed meat |
| AR070959A1 (es) | 2007-12-18 | 2010-05-19 | Cargill Inc | Almidon modificado con anhidrido n- octenil succinico (nosa) como un aditivo en productos lacteos |
| ES2680352T3 (es) * | 2009-02-15 | 2018-09-06 | Cargill, Incorporated | Sistemas de fibra de pulpa de cítrico y sistemas de postre basado en gel |
| EP3542642B1 (en) | 2010-07-30 | 2023-08-30 | Cargill, Incorporated | Process for obtaining citrus fiber from citrus pulp |
| WO2012016201A2 (en) | 2010-07-30 | 2012-02-02 | Cargill, Incorporated | Process for modifying the properties of citrus fiber |
| US20120135109A1 (en) * | 2010-11-30 | 2012-05-31 | Tropicana Products, Inc. | Fiber obtained from fruit or vegetable byproducts |
| JP5953024B2 (ja) * | 2011-09-30 | 2016-07-13 | 旭化成株式会社 | 果実及び／又は野菜を含有する液状食品 |
| CN104780773B (zh) * | 2012-01-20 | 2021-05-07 | 卡吉尔公司 | 从柑橘果皮获得柑橘纤维的方法 |
| CN103637034A (zh) * | 2013-12-31 | 2014-03-19 | 重庆市柚神酒业有限责任公司 | 柑橘属植物的果皮粉状物作为填充剂在食品加工中的应用 |
| CA2992310A1 (en) | 2015-07-30 | 2017-02-02 | Cargill, Incorporated | Dry citrus fibers and uses thereof |
| BR112018001591B1 (pt) | 2015-07-31 | 2022-09-27 | Cargill, Incorporated | Fibras cítricas com características aprimoradas de ligação à água, seu método de fabricação e composição alimentar contendo as mesmas |
| CN110234236B (zh) | 2016-12-20 | 2023-01-03 | 嘉吉公司 | 柑橘纤维及其应用 |
-
2017
- 2017-12-20 CN CN201780085173.XA patent/CN110234236B/zh active Active
- 2017-12-20 CA CA3047575A patent/CA3047575A1/en active Pending
- 2017-12-20 AU AU2017379868A patent/AU2017379868C1/en active Active
- 2017-12-20 MX MX2019007337A patent/MX2019007337A/es unknown
- 2017-12-20 EP EP17826666.4A patent/EP3558029A1/en active Pending
- 2017-12-20 US US16/469,801 patent/US20200077685A1/en active Pending
- 2017-12-20 WO PCT/US2017/067567 patent/WO2018119058A1/en unknown
- 2017-12-20 BR BR112019012777A patent/BR112019012777A2/pt not_active Application Discontinuation
- 2017-12-20 RU RU2019121820A patent/RU2764636C2/ru active
Also Published As
| Publication number | Publication date |
|---|---|
| US20200077685A1 (en) | 2020-03-12 |
| CN110234236B (zh) | 2023-01-03 |
| AU2017379868A1 (en) | 2019-07-11 |
| AU2017379868C1 (en) | 2022-12-01 |
| BR112019012777A2 (pt) | 2019-12-10 |
| CN110234236A (zh) | 2019-09-13 |
| WO2018119058A1 (en) | 2018-06-28 |
| RU2019121820A3 (ru) | 2021-03-09 |
| MX2019007337A (es) | 2019-09-09 |
| AU2017379868B2 (en) | 2022-08-18 |
| RU2764636C2 (ru) | 2022-01-19 |
| CA3047575A1 (en) | 2018-06-28 |
| EP3558029A1 (en) | 2019-10-30 |
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