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食品技术预测:功能巧克力中的基于文献计量更新.

César R Balcázar-Zumaeta1,2, Efraín M Castro-Alayo3,1, Lucas D Muñoz-Astecker1

  • 1Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.

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概括

技术预测揭示了功能性食品的趋势,特别是巧克力. 虽然巧克力含有生物活性化合物,但真正的功能性巧克力在市场上市之前需要广泛的研究和开发.

关键词:
图书统计系统 (Bibliometric) 是一个图书统计系统.生物活性的生物活性.可可可可可可可可可可可可可可可可可可可可可可可可可可可可可可食物 食物 食物 食物卫生健康 卫生健康 卫生健康市场 市场 市场 市场 市场专利 专利 专利 专利 专利

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科学领域:

  • 食品科学 食品科学 食品科学
  • 营养科学 营养科学
  • 技术预测 技术预测

背景情况:

  • 功能性食品对于减少饥饿和改善营养至关重要.
  • 巧克力越来越多地被研究为生物活性化合物的载体.
  • 全球专利活动显示,中国在巧克力相关创新方面处于领先地位.

研究的目的:

  • 分析功能性食品的技术趋势,重点关注巧克力.
  • 了解巧克力创新的当前景观及其作为功能性食品载体的潜力.
  • 概述功能巧克力的研发途径.

主要方法:

  • 技术预测工具的图书统计分析.
  • 审查与功能性食品和巧克力有关的现有文献和专利数据.
  • 评估开发和推出功能性巧克力产品的要求.

主要成果:

  • 巧克力被认为是生物活性化合物的潜在载体.
  • 全球存在重大专利活动,由中国领导.
  • 功能性声明需要严格的体外,体内和临床验证.

结论:

  • 功能性巧克力是一个研究阶段的概念,尚未成为市场现实.
  • 开发出可销售的功能性巧克力是一个复杂的,多阶段的过程.
  • 需要进一步的研究来验证健康特性,并确保产品的质量和接受度.