Volume 10 - Volume 10
Thechnological and Scientific Prospecting Applied in the Development of Food Bar Salted
Abstract
With the growing demand for practical products of high nutritional value and different flavors, the salty food bar performs as an alternative to supply nutritional needs. Among the ingredients used, it can highlight soy protein, cowpea beans and collagen that when used together, they can strengthen
the nutritional quality of this product. The aim of this study was to perform a technological and scientific forecasting by gathering data regarding scientific research and patents for salty food bar
and the combination of specific ingredients (soy protein, cowpea beans and collagen). It was searched articles published in the databases Science Direct, Web of Science and Scielo and patent applications in the databases USPTO, WIPO, INPI and EPO for the past ten years. It was found that the database WIPO was highlighted in the deposit of patents, having the United States as the country holding of the greatest number of patent applications. Concerning the articles, it was verified that Brazil is among one of the countries which published a highest number of articles with food bar. The data show a need for better investment and protection of patents by the Brazil.
Paper Details
PaperID: p 5537-5545
Author's Name: Deise Elaine Dias Ferreira, Teresa Raquel Brito Sousa, Jessianne Saiara de Sousa Macedo, Ana Paula Fontineles Feitosa, Antônio Miquéias de Oliveira Vieira and Robson Alves da Silva
Volume: Volume 10
Issues: Volume 10
Keywords: Food bar; collagen; patent; cowpea beans.
Year: 2020
Month: September
Pages: 5537-5545