Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Analysis of research trend in natural food additives

천연 식품첨가물 연구개발 동향분석

  • Lee, Hyun-Hee (Department of R&D Strategy, Korea Food Research Institute) ;
  • Jung, Jae-Yeon (Department of R&D Strategy, Korea Food Research Institute) ;
  • Park, Jung-Min (Department of R&D Strategy, Korea Food Research Institute)
  • 이현희 (한국식품연구원 연구전략실) ;
  • 정재연 (한국식품연구원 연구전략실) ;
  • 박정민 (한국식품연구원 연구전략실)
  • Published : 2016.12.31
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Abstract

Although the development of food technology is relatively fast, it's application is very broad. So, it is necessary that quantitative analysis method can be introduced in analysing of research trends and implication of research themes. Most countries do not classify in food additives as synthesis or natural. However, the use of natural food additives should be recommended by considering about health safety. In this regard, quantitative analysis based on bibliographic information of patents and papers is vital to analyse the trend of research on natural food additives. The data regarding with natural food additives was assigned patents and published papers in the world from 1996 to March 2016 and Thomson Innovation, analysis program was provided by Thomson reuters.

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References

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