| 56 |
Entgegengehaltene Nichtpatentliteratur/Zitate,
vom Anmelder genannt |
CTNP |
Adamson et al., HPL Method for the Quantification of Procyanidins in Cocoa and Chocolate Samples and Correlation to Total Antioxidant Capacity, J. Agric Food Chem., 1999, 47: 4184-88. 1;
Ahmad et al., "Insulin Like Activity in (-) Epicatechin"; Acta Diabetologica Latina; pp. 291-300; vol. 26; No. 4; 1989; Abstract. 1;
Ardhana et al., "The Microbial Ecology of Cocoa Bean Fermentations in Indonesia"; International Journal of Food Microbiology; vol. 86; Nos. 1-2; pp. 87-99; 2003. 1;
Bastide et al, "Changes in Phenolic Compounds of the Theobroma Cacao Bean During Fruit Growth and Maluration"; Bulletin de Liaison-Groupe Polypheonls; pp. 425-427; vol. 13; 1986; Abstract. 1;
Bernaert; "The Nutritional Aspects of Chocolate"; Food Science and Technology Today; vol. 20; No. 4; 2006. 1;
Bhumibhamon et al., "Cocoa Fermentation I: Identification and Metabolites Study of Natural Cocoa Fermentation Microorganisms"; Kasetsart Journal: Natural Science: vol. 31, 1997. 1;
Bhumibhamon et al., "Cocoa Fermentation II: Effect of Enzyme pectinase on Natural Cocoa Fermentation"; Kesetart Journal: Natural Science; vol. 31; 1997. 1;
Bhumibhamon et al., "Cocoa Fermentation III: Improvement of Cocoa Fermentation by Inoculated with Selected Mixed Culture in Laboratory and Farm Trial"; Kesetsart Journal: Natural Science; 31: 327-341; 1997 (original and English translation). 1;
Bhumibhamon et al., "Cocoa Fermentation IV: Chemical Properties and Sensory Evaluation in Mix-Culture Fermented Cocoa"; 31: 419-428; 1997 (original and English translation). 1;
Bhumibhamon et al., "Cocoa Fermentation: Study of Microbiological, Physical and Chemical Changes During Cocoa Fermentation"; Kasetsart Journal: Natural Science; vol. 31; 1997. 1;
Bispo, E.S., et al., Alkalinization Process for Cocoa (Theobroma Coco L.) Nibs and Quality Evaluation of the Powder by Response Surface Methodology, Journal of Food Science and Technology, Associateion of Food Scientists and Technologists, US, vol. 30, No. 1, 14-20, (2002). 1;
Camu et al., "Dynamics and Biodiversity of Populations of Lactic Acid Bacteria and Acetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans in Ghana"; Applied and Environmental Microbiology; vol. 73, No. 6, pp. 1809-1824; 2007. 1;
Chakraborty et al., "Evaluation of Biological Activities of Rhus Aromatica Extracts"; Pharmaceutical and Pharmacological Letters; pp. 76-81; vol. 10, No. 2; 2000; Abstract. 1;
Chevaux et al., "Proximate, Mineral and Procyanidin Content of Certain Foods and Beverages Consumed by the Kuna Amerinds of Panama"; Journal of Food Composition and Analysis; pp. 553-563; vol. 14; No. 6; 2001; Abstract. 1;
Cleenwerck et al., "Acetobacter Tropicalis 16S rRNA gene, Strain LMG 1663"; Database accession No. AJ419842; Oct. 8, 2002. 1;
Da Costa et al., The Spectrophotomeric analysis of "cacao red", Estacao agron, Nacl., Sacavem, Port. Agronomia Lusitana (1952) 14: 59-93. 1;
Fincke H., Zeitschrift fuer Untersuchung der Lebensmittel (1928) 55: 559-68. 1;
Galvez et al., "Study on the Microflora and Biochemistry of Cocoa Fermentation in the Dominican Republic"; International Journal of Food Microbiology; Elseiver Science Pub.; vol. 114; No. 1; pp. 124-140: 2007. 1;
Gebhardt et al., "Antioxidant and Hepatoproteetive Effects of Artichoke Extracts and Constituents in Cultured Rat Hepatocytes"; Toxicology in Vitro; pp. 669-672; vol. 11; No. 5; 1997; Abstract. 1;
Halder et al., "Protective Role of Black Tea Against Oxidative Damage of Human Red Blood Cells"; Biochemical and Biophysical Research Communications; pp. 903-907; vol. 244, No. 3; 1998. 1;
Heiduschka, A., Cacao Red. II., Tech. Hochschule, Dresden. Journal feur Praktische Chemie (Leipzig), (1928) vol. 119, pp. 199-208. 1;
Heiduschka, A., The pigment "Cacao-Red",Journal fuer Praktisch Chemie (Leipzig) (1927) 117:262-72. 1;
Hirano et al., "Antioxidant Effects of Polyphenols in Chocolate on Low-Density Lipoprotein Both in Vitro and Ex Vivo", Journal of Nutritional Science and Vitaminology, vol. 46, No. 4, pp. 199-204, (2000), (Abstract). 1;
Holt et al; "The Shorter Bergey's Manual of Determinative Biology"; 8th Ed.: pp. 94-95 and 218-222; 1997. 1;
International Search Report and Written Opinion of the International Searching Authority for PCT/GB2009/000177 mailed Apr. 24, 2009. 1;
International Search Report from the International Searching Authority for PCT/EP2006/008377 mailed Jan. 2, 2007. 1;
International Standard ISO 2451; "Cocoa Beans-Specification"; First edition; pp. 1-3; 1973. 1;
Lecoq, R., Nte on the Roasting of Cacao, Journal de Pharmacie et de Chimie (1922) 26: 96-101 (Abstract only). 1;
Lee, F. A. 1975. Basic Food Chemistry. The AVI Publishing Company, Inc., Westport, CT. p. 331-332. 1;
Minifie, B., 1980. Chocolate, Cocoa and Confectionery: Science and Technology. 2nd edition. AVI Publishing Company, Inc., Westport. CT. p. 9, 13, 14, 15, 34, 35, 40, 41, 54. 1;
Misnawi et al., "Activation of Remaining Key Enzymes in Dried Under-Fermented Cocoa Beans and its Effect on Aroma Precursor Formation", Food Chemistry, vol. 78, No. 4. pp. 407-417, (2002). 1;
Mosimann, G., Organic Acids in the Cacao Bean, Mitteilungen aus dem Gebiete der Lebensmittelunterschuno unde Hygiene (1944) 35: 241-72. 1;
Mosimann, G., The Question of the Uniform Designation of the Coloring Matters of Cacao:"Cacao-red" or "Cacao-Purple"?, Intern. Chocolate Rev. (Zurich) (1947) 2: 111-13 (Abstract only). 1;
Neirinckx et at., Cacao Qualitie, Comparison of Various Methods of Fermentation and Drying, Lab rechercM Ministere colonies, Tervuren, Belg. Bulletin Agricole du Congo (1952) 42: 273-382. 1;
Nielsen et al; "Acetobacter Syzygii Gene for 16S rRNA, strain:9H-2"; Database accession No. AB05712, Oct. 8, 2002. 1;
Nielsen et al; "Acetobacter Syzygii Strain A265 16S Ribosomal RNA Gene, Partial Sequence"; Database Accession No. DQ523496, May 29, 2006. 1;
Nielsen et al; "Acetobacter Tropicalis strain A77 16S Ribosomal RNA Gene, Partial Sequence"; Database Accession No. DQ523494, May 29, 2006. 1;
Ogasawara et al; "The Role of Hydrogen Peroxide in Basohil Histamine Release and the Effect of Selected Flavonoids"; Journal of Allergy and Clinical Immunology; pp. 321-328: vol. 78, No. 2; 1986; Abstract. 1;
Osakabe et al; "Effects of Polyphenol Substances Derived from Theobroma Cacao on Gastric Mucosal Lesion Induced by Ethanol"; Bioscience, Biotechnology and Biochemistry; pp. 1535-1538: vol. 62. No. 8; 1998. 1;
Pettipher, G., (1986), J. Sci. Food Agric. vol. 37 . pp. 289-296. 1;
Riedl; "Kakao aus Neuguinea [Cocoa Beans from New Guinea]"; Gordian, Fachverlag A. Gordian; vol. 71, No. 10; p. 297; 1971. 1;
Samah et al; "Effect of Shortened Fermentation Time of Acid Development and Sugar Metabolism of Cocoa Beans"; Acta Alimentaria; Adademiai Krado; vol. 21, Nos. 3-4; pp. 285-291; 1992; Abstract. 1;
Samah et al; "Fermentation Products in Cocoa Beans Inoculated with Acetobacter Xylinum"; Asean Food Journal; vol. 8, No. 1; pp. 22-25; 1993. 1;
Sanz et al; "Influence of a Series of Natural Flavonoids on Free Radical Generating Systems and Oxidative Stress"; Xenobiotica; pp. 689-699; vol. 24; No. 7; 1994; Abstract. 1;
Schwan et al; "The Microbiology of Cocoa Fermentation and Its Role"; Critical Reviews in Food Science and Nutrition; vol. 44, No. 4: pp. 205-221; 2004. 1;
Schwan; "Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum"; Applied and Environmental Microbiology; vol. 64; No. 4; pp. 1477-1483; 1998. 1;
Search Report for GB 0801119.9 dated May 8, 2008. 1;
Steinmann, A., Java Cacao, the Coloring Substances of Cacao Beans, Zeitschrift fuer Untersuchuno der Lebensmittel ( 1933) 65:454-60. 1;
Tomlins et al; "Effect of Fermentation and Drying Practices on the Chemical and Physical Profiles of Ghana Cocoa"; Food Chemistry; vol. 46; No. 3; pp. 253-263; 1993. 1;
Wan et al., "Effects of Cocoa Powder and Dark Chocolate on LDL Oxidative Susceptibility and Prostagelandin Concentrations in Humans", American Journal of Clinical Nutrition, pp. 596-602, vol. 74, No. 5, (2001). 1;
Yoneda et al; "Antioxidant Effects of 'beta catechin'" ; Biochemistry and Molecular Biology International; pp. 995-1008; vol. 35; No. 5;1995; Abstract. 1;
Zhang et al; "Antioxidant Activities of Baicalin, Green Tea Polyphonols and Alizain in vitro and in vivo"; Journal of Nutritional & Environmental Medicine; pp. 79-90; vol. 7; No. 2; 1997; Abstract. 1;
Zhang et al; "Inhibitory Effects of Jasmine Green Tea Epicatechin Isomers on Free Radical-Induced Lysis of Red Blood Cells"; Life Sciences; pp. 383-394; vol. 61; No. 4: 1997; Abstract. 1
|
