Recent patents on food, nutrition & agriculture最新文献_第10页

New Advances in Infant Feeding: New Products and Novel Technologies. 婴儿喂养的新进展:新产品和新技术。

Q1 Agricultural and Biological Sciences

Recent patents on food, nutrition & agriculture

Pub Date : 2017-01-01 DOI: 10.2174/2212798409666170328145150

Maria C Pina-Pérez, Antonio Martínez, Dolores Rodrigo

Background: Breastfeeding is the best way to provide ideal food for infants. However, there are many situations in which breastfeeding is unviable (maternal illness, hygiene problems, intravenous feeding requirement, storage). Safe, efficient, and nutritious products should be offered by the industry to mothers and healthcare professionals as an alternative.

Objective: The present review aims to update the state of the art regarding the most innovative developments in infant feeding formulation and, the promising novel technologies that are being investigated to achieve a balance between the microbiological stability, organoleptic and nutritional value of baby food.

Methods: The research lines included in the present systematic review are focused on both, the most innovative ingredients and emergent technologies applied increasing the offer of tailor-made nutritional profiled products with improved quality and safety.

Results: According to the reviewed research and recently published patents the current emergence of a new generation of infant products is remarkable, with specific product lines aimed at infants at different stages of development and affected by several disorders (low-weight babies, premature neonates, allergenic patients), with special emphasis on the application of novel technologies (e.g. High Hydrostatic Pressure (HHP) and microencapsulation) as potential techniques to ensure the microbiological safety of developed products, and the improvement of their nutritional value, complementary to the addition of functional ingredients, such as omega 3 and 6 fatty acids, amino acids, prebiotics and probiotics, and medicinal herb supplementation (e.g. lemon balm, royal jelly).

Conclusion: The present research work provides a general view of recent advances in infant products processing and formulation focusing on the technological effects and quality/safety developments.

背景:母乳喂养是为婴儿提供理想食物的最佳方式。然而，在许多情况下，母乳喂养是不可行的(产妇疾病、卫生问题、静脉喂养要求、储存)。该行业应向母亲和保健专业人员提供安全、高效和营养的产品作为替代。目的:本综述旨在更新婴儿喂养配方的最新发展，以及正在研究的有前途的新技术，以实现婴儿食品的微生物稳定性，感官和营养价值之间的平衡。方法:本系统综述的研究重点是最具创新性的成分和新兴技术的应用，增加了量身定制的营养产品的质量和安全性。结果:根据审查的研究和最近公布的专利，目前新一代婴儿产品的出现是显着的，针对不同发育阶段和受几种疾病影响的婴儿(低体重婴儿，早产儿，过敏性患者)的特定产品线。特别强调新技术的应用(如高静水压力(HHP)和微胶囊)作为潜在技术，以确保所开发产品的微生物安全性，并提高其营养价值，补充功能性成分，如omega 3和6脂肪酸，氨基酸，益生元和益生菌，以及草药补充剂(如柠檬香蜂草，蜂王浆)。结论:本研究工作概述了婴儿用品加工和配方的最新进展，重点是技术效果和质量/安全发展。

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引用次数: 0

Study on Utilization of Detoxified Jatropha curcas Seed Cake Subjected to Solid State Fermentation as a Dietary Supplement in Wistar Rats. 麻疯树固体发酵解毒饼作为Wistar大鼠膳食补充剂的研究。

Q1 Agricultural and Biological Sciences

Recent patents on food, nutrition & agriculture

Pub Date : 2017-01-01 DOI: 10.2174/2212798408666161117130105

B. Sharath, S. Muthukumar, D. Somashekar

BACKGROUND The presence of anti-nutrients and toxins like phorbol esters in Jatropha curcas seed cake (JSC) limits its application in feeds. This study was done to assess the potential of detoxified JSC as rat feed. METHODS The rats were fed a diet containing 0-5 and 10% of detoxified fermented JSC for four weeks. For the group I, only casein diet was used in rat feed as a negative control. For the group II, untreated JSC was used in rat feed as a positive control. For the group III, fermented JSC using Saccharomyces cerevisiae MTCC-36 was used. For the group IV, the fermented JSC treated with 65% ethanol to remove the residual toxic phorbol esters was used as rat feed. RESULTS The rats fed with untreated JSC showed increased levels of serum liver enzymes as an indication of the onset of liver disease resulting in mortality. In this group, rats died in week 2, confirming that the cake is not safe as feed until it is processed. The rats fed with detoxified JSC with 5 and 10% level survived with no adverse effects, and the performance was on par with the control groups, although the body weight was slightly less compared to control. CONCLUSION Therefore, it was concluded that the detoxified JSC might be the potential and alternative source of protein in the animal feedstuffs up to 10% level. There are recent patents also suggesting the use of alternative feed supplements in the animal feed applications.

麻疯树籽饼(JSC)中含有抗营养物质和佛酚酯等毒素，限制了其在饲料中的应用。本研究的目的是评估脱毒的JSC作为大鼠饲料的潜力。方法分别饲喂0 ~ 5%和10%解毒发酵JSC 4周。ⅰ组在大鼠饲料中只使用酪蛋白日粮作为阴性对照。II组采用未经处理的JSC作为阳性对照。第三组采用酿酒酵母MTCC-36发酵的JSC。IV组以发酵后的JSC为大鼠饲料，经65%乙醇处理去除残留的有毒磷酯。结果未经处理的JSC喂养的大鼠显示血清肝酶水平升高，这是肝脏疾病导致死亡的一个指标。在这一组中，大鼠在第二周死亡，证实了蛋糕在加工之前作为饲料是不安全的。以5%和10%的解毒JSC喂养的大鼠存活，无不良反应，性能与对照组相当，但体重略低于对照组。结论脱毒后的黄芪多糖可作为潜在的替代蛋白质来源，在10%的饲料中应用。最近也有一些专利建议在动物饲料应用中使用替代饲料补充剂。

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引用次数: 1

Fatty Acid Composition of Mangrove Wild Legume Seeds (Sesbania speciosa) in Southwestern India. 印度西南部红树野生豆科种子(Sesbania speciosa)脂肪酸组成。

Q1 Agricultural and Biological Sciences

Recent patents on food, nutrition & agriculture

Pub Date : 2016-07-31 DOI: 10.2174/2212798408666161003154818

K. Sridhar, D. D. Anita, S. Ghate

BACKGROUNDThis study compares the composition of fatty acid methyl esters (FAMEs) in seeds of Sesbania speciosa (dry and mature) after processing (uncooked and cooked) and extraction (hot and cold).METHODSAmong PUFA, oleic, linoleic and linolenic acids were common to uncooked and cooked dry seeds which were high on cold extraction. Only two fatty acid ratios were favorable in hot extraction [(C14:0 + C15:0 + (C16:0 / C18:0) and C18:1 / C18:2].RESULTSCold extraction yielded docosahexaenoic acid in uncooked as well as cooked dry seeds and all fatty acid ratios were nutritionally favorable. In mature seeds, lauric and myristic acids were high on hot extraction, while palmitic and stearic acids were high on cold extraction. Except for ω-6/ω-3 ratio, the rest fatty acid ratios in mature seeds on hot extraction were not favorable, while cold extraction resulted in three favorable ratios (TUFA/TSFA, TPUFA/TMUFA and ω-6/ω-3). Three-way ANOVA on the impact of seeds, process and extraction of major fatty acids revealed significant difference only between extraction methods (p < 0.001).CONCLUSIONOverall, the cold extraction for dry as well as mature seeds were advantageous for essential fatty acids profile. Some of the recent patents are dealing with antineoplastic compounds as well as radioprotective drugs derived from Sesbania speciosa.

本研究比较了芝麻籽(干燥和成熟)加工(生、熟)和提取(热、冷)后脂肪酸甲酯(FAMEs)的组成。方法多聚脂肪酸中油酸、亚油酸和亚麻酸在生、熟干种子中普遍存在，冷提率较高。只有两种脂肪酸配比有利于热提[(C14:0 + C15:0 + (C16:0 / C18:0)和C18:1 / C18:2]。结果三种脂肪酸提取法均能有效地提取出二碳六烯酸，且各脂肪酸比例均较好。在成熟种子中，热萃取时月桂酸和肉豆蔻酸含量高，冷萃取时棕榈酸和硬脂酸含量高。成熟种子中除ω-6/ω-3比值外，其余脂肪酸比值在热提取条件下均不有利，冷提取条件下有3个脂肪酸比值(TUFA/TSFA、TPUFA/TMUFA和ω-6/ω-3)有利。对种子、工艺和主要脂肪酸提取方法影响的三因素方差分析显示，只有提取方法之间存在显著差异(p < 0.001)。结论干燥种子和成熟种子冷提取均有利于提取必需脂肪酸。最近的一些专利涉及从田菁中提取的抗肿瘤化合物和辐射防护药物。

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引用次数: 2

In Vitro Study of the Antifungal Activity of Essential Oils Obtained from Mentha spicata, Thymus vulgaris, and Laurus nobilis. 薄荷、寻常胸腺和月桂精油体外抗真菌活性研究。

Q1 Agricultural and Biological Sciences

Recent patents on food, nutrition & agriculture

Pub Date : 2016-07-31 DOI: 10.2174/2212798408666160927124014

Abderrahmane Houicher, Hind Hechachna, Hanifa Teldji, F. Ozogul

BACKGROUNDThe aim of this study was to determine the antifungal activity of the essential oils isolated from three aromatic plants against 13 filamentous fungal strains.METHODSThe major constituents of Mentha spicata, Thymus vulgaris, and Laurus nobilis essential oils were carvone (52.2%), linalool (78.1%), and 1,8-cineole (45.6%), respectively. There are also some patents suggesting the use of essential oils as natural and safe alternatives to fungicides for plant protection.RESULTSIn the present work, M. spicata essential oil exhibited the strongest activity against all tested fungi in which Fusarium graminearum, F.moniliforme, and Penicillium expansum were the most sensitive to mint oil with lower minimal inhibitory concentration (MIC) and minimal fungicidal concentration (MFC) values of 2.5 μL mL-1 (v/v). Thymus vulgaris essential oil was less active compared to the oil of M. spicata. Aspergillus ochraceus was the most sensitive strain to thyme oil with MIC and MFC values of 2.5 and 5 μL mL-1, respectively. Thymus vulgaris essential oil also exhibited a moderate fungicidal effect against the tested fungi, except for A. niger (MFC >20 μL-1). L. nobilis essential oil showed a similar antifungal activity with thyme oil in which A. parasiticus was the most resistant strain to this oil (MFC >20 μL mL-1).CONCLUSIONOur findings suggested the use of these essential oils as alternatives to synthetic fungicides in order to prevent pre-and post-harvest infections and ensure product safety.

本研究旨在研究3种芳香植物精油对13株丝状真菌的抑菌活性。方法薄荷精油、麝香精油和月桂精油的主要成分分别为香芹酮(52.2%)、芳樟醇(78.1%)和1,8-桉叶脑(45.6%)。还有一些专利建议使用精油作为天然和安全的杀菌剂替代品来保护植物。结果薄荷精油对所有真菌的抑菌活性最强，其中对禾草镰刀菌、念珠镰刀菌和膨胀青霉最敏感，最小抑菌浓度(MIC)和最小杀菌浓度(MFC)均为2.5 μL mL-1 (v/v)。普通胸腺精油的活性低于木犀草精油。对百里香油最敏感的菌种是赭曲霉，MIC和MFC分别为2.5 μL mL-1和5 μL mL-1。除黑曲霉(MFC >20 μL-1)外，百里香精油对真菌均有中等程度的杀灭作用。对百里香精油的抗真菌活性与百里香精油相似，其中寄生蜂对百里香精油的抗性最强(MFC >20 μL mL-1)。结论使用这些精油可以替代人工合成杀菌剂，预防采前和采后感染，保证产品安全。

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引用次数: 15

Overview of Flaxseed Patent Applications for the Reduction of Cholesterol Levels. 亚麻籽降胆固醇专利申请综述

Q1 Agricultural and Biological Sciences

Recent patents on food, nutrition & agriculture

Pub Date : 2016-07-31 DOI: 10.2174/2212798408666160321124149

S. Ribas, R. L. Grando, L. Zago, Elvira Carvajal, I. Fierro

BACKGROUNDFlaxseed is becoming an increasingly widely used food ingredient. The rising interest of the food industry in this nutraceutical is primarily because of functional nutrients, such as alpha-linolenic acid and lignans, which have health benefits due to their lipid-lowering properties.OBJECTIVEThe objective of this study was to provide an overview of the patenting of flaxseed products with cholesterol-lowering effects.METHODPatent applications filed by country of origin were retrieved from the Derwent Innovations Index®database.RESULTSA total of 307 patent documents were identified, of which 184 claim the use of flaxseed or parts of the flax plant in the product formulation, for their lipid-lowering effect when consumed by humans. A few of the patent applications contain claims for new products based on flaxseed in isolation, including the preparation of foods designed to inhibit the production of cholesterol. Most of the claims were for flaxseed in the form of oil and in association with other lipid-lowering compounds, mainly for the food industry, in the form of dietary supplements or baked products designed to raise their high-density lipoprotein content, and for treating heart problems. China and the United States are the leading countries of flax-related applications.CONCLUSIONThese results may have important implications for the production of functional food products that meet specific societal demands.

背景亚麻籽正成为一种越来越广泛使用的食品配料。食品工业对这种营养保健品的兴趣日益浓厚，主要是因为功能性营养素，如α -亚麻酸和木脂素，由于其降脂特性而对健康有益。目的综述具有降胆固醇作用的亚麻籽制品的专利情况。方法从Derwent Innovations Index®数据库中检索按原产国提交的专利申请。结果共鉴定出307份专利文件，其中184份声称在产品配方中使用亚麻籽或部分亚麻植物，以证明其在人体食用时具有降脂作用。一些专利申请包含了对以分离的亚麻籽为基础的新产品的要求，包括旨在抑制胆固醇产生的食品的制备。大多数声称亚麻籽以油的形式存在，并与其他降脂化合物相关联，主要用于食品工业，以膳食补充剂或烘焙产品的形式设计，以提高其高密度脂蛋白含量，并用于治疗心脏病。中国和美国是亚麻相关应用的主要国家。结论本研究结果对生产符合社会特定需求的功能性食品具有重要意义。

{"title":"Overview of Flaxseed Patent Applications for the Reduction of Cholesterol Levels.","authors":"S. Ribas, R. L. Grando, L. Zago, Elvira Carvajal, I. Fierro","doi":"10.2174/2212798408666160321124149","DOIUrl":"https://doi.org/10.2174/2212798408666160321124149","url":null,"abstract":"BACKGROUND\u0000Flaxseed is becoming an increasingly widely used food ingredient. The rising interest of the food industry in this nutraceutical is primarily because of functional nutrients, such as alpha-linolenic acid and lignans, which have health benefits due to their lipid-lowering properties.\u0000\u0000\u0000OBJECTIVE\u0000The objective of this study was to provide an overview of the patenting of flaxseed products with cholesterol-lowering effects.\u0000\u0000\u0000METHOD\u0000Patent applications filed by country of origin were retrieved from the Derwent Innovations Index®database.\u0000\u0000\u0000RESULTS\u0000A total of 307 patent documents were identified, of which 184 claim the use of flaxseed or parts of the flax plant in the product formulation, for their lipid-lowering effect when consumed by humans. A few of the patent applications contain claims for new products based on flaxseed in isolation, including the preparation of foods designed to inhibit the production of cholesterol. Most of the claims were for flaxseed in the form of oil and in association with other lipid-lowering compounds, mainly for the food industry, in the form of dietary supplements or baked products designed to raise their high-density lipoprotein content, and for treating heart problems. China and the United States are the leading countries of flax-related applications.\u0000\u0000\u0000CONCLUSION\u0000These results may have important implications for the production of functional food products that meet specific societal demands.","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84251037","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Evaluation of Response Surface Methodology to Predict Optimum Growth Conditions for Lactobacillus plantarum A7 (KC 355240) in Probiotic Soy Milk Containing Essential Oil of Cuminum cyminum. 响应面法预测植物乳杆菌A7 (KC 355240)在茴香精油益生豆浆中最佳生长条件的评价

Q1 Agricultural and Biological Sciences

Recent patents on food, nutrition & agriculture

Pub Date : 2016-07-31 DOI: 10.2174/2212798408666161026161105

M. Babashahi, M. Mirlohi, R. Ghiasvand, Sahar Torki-Baghbadorani

BACKGROUNDA new product from soy milk, which is a combination of probiotics and essential oils, can be regarded as a functional food with new added health benefit.OBJECTIVESThis study aimed to evaluation of the results of response surface methodology (RSM) in prediction of the optimum growth condition of Lactobacillus plantarum A7 (KC 355240) (LA7) cultured in soy milk enriched with different concentrations of essential oil of Cuminum cyminum in comparison with the classical growth curve monitoring method.METHODSBacterial growth was investigated in the samples of probiotic soy milk containing three concentration levels (0.01%, 0.02% and 0.03% (v/v)) of the essential oil of C. cyminum. The experiments were repeated three times. Concentration of C. cyminum essential oil and the fermentation time were considered as factors and experiments were conducted based on a small composite design of response surface methodology.RESULTSAccording to the tests carried out, the optimum conditions were determined as the concentration of 0.02% (v/v) essential oil and 9 hours of fermentation.CONCLUSIONSThese results were in accordance with the outcomes of classical growth curve monitoring method. There are several patents that have recently shown a diverse mix of soy milk in functional foods. Results of this study can be used in the preparation of functional products, enriched with medicinal plants.

一种新的豆浆产品是益生菌和精油的结合，可以被视为一种新的添加健康益处的功能性食品。目的评价响应面法(RSM)在不同浓度茴香精油豆浆中培养植物乳杆菌A7 (KC 355240)的最佳生长条件，并与经典生长曲线监测法进行比较。方法对含有0.01%、0.02%和0.03% (v/v)香菇精油的益生菌豆浆样品进行细菌生长研究。实验重复了三次。以香菇精油浓度和发酵时间为影响因素，采用响应面法小型复合设计进行试验。结果通过实验确定了最佳发酵条件为精油浓度为0.02% (v/v)，发酵时间为9小时。结论本实验结果与经典生长曲线监测结果一致。最近有几项专利表明，豆浆在功能性食品中有多种组合。本研究结果可用于制备富含药用植物的功能性产品。

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引用次数: 4

Industrial Application of Different Heat Treatments and Cream Fat Contents for Improving the Spreadability of Butter. 不同热处理及奶油脂肪含量对改善黄油涂抹性的工业应用。

Q1 Agricultural and Biological Sciences

Recent patents on food, nutrition & agriculture

Pub Date : 2016-07-31 DOI: 10.2174/2212798408666161014093113

Arash Tondhoosh, K. Nayebzadeh, Mohamadamin Mohamadifar, A. Homayouni‐Rad, Hamid Hosseinoghli

BACKGROUNDIndividual factors, which interfere in the continuous churning, were manipulated to enhance the rheological properties and chemical composition of butter. This process leads to achieve softer; more spreadable, and ultimately healthier product for consumers. In addition it could prevent hardening of texture especially in winter.METHODSFirstly, Pasteurized cream with different fat contents (40 & 45% fat) was passed through heat treatments, and then it was injected to a continuous churn. Textural and melting behavior and fatty acid composition of butter were analyzed.RESULTSIncreasing the fat content of cream (from 40 to 45 %) and holding time (from 3h to 5h) in mid-temperature (18 ºC) and reducing the churning temperature (from 12 ºC to 10 ºC), resulted in soft butter texture and improved butter spreadability. Loss Tangent (tan δ) was increased from 0.11 to 0.74 (T=15 ºC;f=1Hz). The melting temperature of butter was decreased from 36ºC to 32ºC and total trans fatty acid content was decreased from 3.2 % to 1.87 %.CONCLUSIONIt was concluded that such heating process (which has been studied and reported in patents) absorbs the low- SFC fats of the cream, integrates them into the butter texture a softer and more spreadable product.

背景:对干扰连续搅拌的个别因素进行了控制，以提高黄油的流变性能和化学成分。这个过程会导致柔软;为消费者提供更易于传播、最终更健康的产品。此外，它还可以防止纹理硬化，特别是在冬季。方法先将不同脂肪含量(40%和45%)的巴氏乳膏进行热处理，然后注入连续搅拌。分析了黄油的质构、熔融行为及脂肪酸组成。结果提高奶油的脂肪含量(从40%增加到45%)，在中温(18℃)下保温时间(从3h增加到5h)，降低搅拌温度(从12℃降低到10℃)，可使奶油质地柔软，涂抹性提高。损耗正切(tan δ)从0.11增加到0.74 (T=15ºC, f=1Hz)。黄油的熔化温度由36℃降至32℃，总反式脂肪酸含量由3.2%降至1.87%。结论该加热过程(已在专利中研究和报道)吸收了奶油中的低SFC脂肪，并将其融入黄油的质地中，使产品更柔软，更易于涂抹。

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引用次数: 5

Recent Patents in Agricultural Biotechnology; Focus on Health. 农业生物技术专利研究进展关注健康。

Q1 Agricultural and Biological Sciences

Recent patents on food, nutrition & agriculture

Pub Date : 2016-07-31 DOI: 10.2174/2212798408666161101102236

A. Makhzoum, S. Venkataraman, J. Trémouillaux-Guiller, K. Hefferon

BACKGROUNDAgricultural biotechnology, including the generation of genetically modified food crops, has been the subject of much controversy over the last few years. Initially serving the basic needs of farmers, Ag Biotech has more recently gained much appeal for its opportunities with respect to both the nutritional and pharmaceutical sciences.METHODSThe following review describes a number of recently approved patents that could have direct implications for the field of medicine. Topics range from the development of pharmaceuticals in plants using hairy roots or virus expression vectors, to the role of epigenetics for improving the nutritional value of food crops.RESULTSMany of these patents were developed by smaller companies or publically funded research institutes, disproving the perception that intellectual property in Ag Biotech is restricted to only large multinational corporations.CONCLUSIONThe review concludes with a discussion of the future of these technologies in the face of the current negative political climate.

农业生物技术，包括转基因粮食作物的产生，在过去几年中一直是备受争议的话题。农业生物技术最初服务于农民的基本需要，最近因其在营养和制药科学方面的机会而获得了很大的吸引力。方法下面的综述描述了一些最近批准的专利，这些专利可能对医学领域有直接的影响。主题范围从利用毛状根或病毒表达载体开发植物药物，到表观遗传学在提高粮食作物营养价值方面的作用。这些专利中有许多是由较小的公司或公共资助的研究机构开发的，这反驳了农业生物技术知识产权仅限于大型跨国公司的看法。本文最后讨论了在当前消极的政治气候下这些技术的未来。

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引用次数: 2

The Case of Cruse Affair for the Bordeaux Wines (Winegate) and Its Consequences on the Burgundy Wine Industry. 波尔多葡萄酒克鲁斯事件(Winegate)及其对勃艮第葡萄酒产业的影响。

Q1 Agricultural and Biological Sciences

Recent patents on food, nutrition & agriculture

Pub Date : 2016-03-31 DOI: 10.2174/221279840801160304124509

B. Lecat, Claude Chapuis, J. Brouard, Laurence Cogan

BACKGROUNDThe aim of the study is to show how the Cruse affair known as the "Winegate" has changed the wine industry in Burgundy. Cruse, one of the major Bordeauxsellers, was caught by the Customs Office in 1973 and condemned for fraud involving 20'000 hl of Bordeaux wine. This affair has generated a loss of trust between consumers and producers and also between small wine-growers who were selling their wine to the Négociants.METHODSThe objective of this study is to focus on the consequences that this affair has generated for Burgundy growers and Négociants. The method used is the analysis of historical documents (press articles and books on Bordeaux wines) to understand through a review the Cruise affair and its consequences.RESULTSUnder consumer but also retailer pressure, more and more winegrowers in Burgundy decided to bottle the production of their estate and sell it under their own label. To a certain extent, this new development entailed a competition with Négociants. The structure of estates moved from farm style companies to small SME's in charge of vinification, ageing, selling and exporting. Finally, some recent patents related to the wine fraud and mechanisms to create the trust in the wine chain, with specific regard to intelligent label and distribution, have been considered.

这项研究的目的是展示被称为“葡萄酒门”的克鲁斯事件如何改变了勃艮第的葡萄酒行业。克鲁斯是波尔多葡萄酒的主要销售商之一，他在1973年被海关办公室抓获，并因涉嫌欺诈涉及2万升波尔多葡萄酒而受到谴责。这一事件造成了消费者和生产者之间的信任缺失，也造成了向nsamgociants出售葡萄酒的小型葡萄酒种植者之间的信任缺失。方法本研究的目的是关注这一事件对勃艮第种植者和nsamgoants产生的影响。所使用的方法是分析历史文献(关于波尔多葡萄酒的新闻文章和书籍)，通过回顾克鲁斯事件及其后果来理解。结果在消费者和零售商的压力下，越来越多的勃艮第葡萄酒种植者决定将他们庄园的产品装瓶，并贴上自己的标签出售。在某种程度上，这一新的发展导致了与美国企业的竞争。庄园的结构从农场式的公司转变为负责酿造、陈酿、销售和出口的小型中小企业。最后，本文考虑了与葡萄酒欺诈和在葡萄酒链中建立信任机制相关的一些最新专利，特别是关于智能标签和分销的专利。

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引用次数: 1

The Seven Challenges for Transitioning into a Bio-based Circular Economy in the Agri-food Sector. 农业食品部门向生物基循环经济转型的七大挑战。

Q1 Agricultural and Biological Sciences

Recent patents on food, nutrition & agriculture

Pub Date : 2016-03-31 DOI: 10.2174/221279840801160304143939

M. Borrello, A. Lombardi, S. Pascucci, L. Cembalo

BACKGROUNDClosed-loop agri-food supply chains have a high potential to reduce environmental and economic costs resulting from food waste disposal. This paper illustrates an alternative to the traditional supply chain of bread based on the principles of a circular economy.METHODSSix circular interactions among seven actors (grain farmers, bread producers, retailers, compostable packaging manufacturers, insect breeders, livestock farmers, consumers) of the circular filière are created in order to achieve the goal of "zero waste". In the model, two radical technological innovations are considered: insects used as animal feed and polylactic acid compostable packaging.RESULTSThe main challenges for the implementation of the new supply chain are identified. Finally, some recent patents related to bread sustainable production, investigated in the current paper, are considered.CONCLUSIONRecommendations are given to academics and practitioners interested in the bio-based circular economy model approach for transforming agri-food supply chains.

闭环农业食品供应链具有很大的潜力，可以减少食物垃圾处理造成的环境和经济成本。本文阐述了基于循环经济原则的传统面包供应链的替代方案。方法在循环农业的7个参与者(粮食农民、面包生产者、零售商、堆肥包装制造商、昆虫饲养者、畜牧养殖户、消费者)之间建立6个循环互动，以实现“零浪费”的目标。在该模型中，考虑了两项激进的技术创新:将昆虫用作动物饲料和聚乳酸可堆肥包装。结果确定了实施新供应链面临的主要挑战。最后，本文还介绍了一些与面包可持续生产相关的最新专利。结论本研究为关注以生物为基础的循环经济模式转变农业食品供应链的学者和实践者提供了建议。

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引用次数: 65