JONAS KAMLET PATENTS DEALING WITH FOOD AND FOOD ADDITIVES

被引：2

作者：

Martin, Dean F. ^{[1
]}

Martin, Barbara B. ^{[1
]}

机构：

[1] Univ S Florida, Dept Chem, Inst Environm Studies, Tampa, FL 33620 USA

来源：

TECHNOLOGY AND INNOVATION | 2014年 / 16卷 / 01期

关键词：

Innovation; Compensation; Food;

D O I：

10.3727/194982414X13971392823352

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

We examined food-related patents of Dr. Jonas Kamlet, who was cofounder with his wife of Kamlet Laboratories, a pioneering consulting firm that was open from 1940 to 1979. The food patents comprise a patent subset of some 18 of 81 US patents that he obtained during his life. The patents cover a range of materials, including chemicals used as additives in food, preservatives of ice cream, coloring agents, and sources of inexpensive materials for additives for ruminants' foods. Typically, the patents were assigned to various chemical firms, the method by which the Kamlets generated a significant income and that led to the growth of their operation. The availability of the Kamlet Laboratories Records in the University of South Florida Tampa Campus Library has permitted an insight into operating practices as well as an appreciation of how shrewd he was in writing contracts and generating compensation for his ideas and innovation. Also, one can obtain an insight into how the inventions can be marketed.

引用

页码：45 / 53

页数：9

共 50 条

[21] Determination of Seven Certified Color Additives in Food Products Using Liquid Chromatography
Harp, Bhakti Petigara
Miranda-Bermudez, Enio
Barrows, Julie N.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (15) : 3726 - 3736
[22] Contact allergens in food ingredients and additives: atopy and the hapten-atopy hypothesis
White, J. M. L.
McFadden, J. P.
CONTACT DERMATITIS, 2008, 58 (04) : 245 - U9
[23] Sensitivity to food additives, vaso-active amines and salicylates: a review of the evidence
Skypala, Isabel J.
Williams, M.
Reeves, L.
Meyer, R.
Venter, C.
CLINICAL AND TRANSLATIONAL ALLERGY, 2015, 5
[24] Needs of food industries: food, nutrition and food preparation
Trystram, Gilles
OCL-OILSEEDS AND FATS CROPS AND LIPIDS, 2008, 15 (02)
[25] Modelling of food and food processes
Trystram, Gilles
JOURNAL OF FOOD ENGINEERING, 2012, 110 (02) : 269 - 277
[26] Effects of food processing on food allergens
Sathe, Shridhar K.
Sharma, Girdhari M.
MOLECULAR NUTRITION & FOOD RESEARCH, 2009, 53 (08) : 970 - 978
[27] FIT4FOOD2030: Future-proofing Europe's Food Systems with Tools for Transformation and a Sustainable Food Systems Network
Baungaard, Cathrine
Kok, Kristiaan P. W.
den Boer, Alanya C. L.
Brierley, Chrissie
van der Meij, Marjoleine G.
Gjefsen, Mads Dahl
Wenink, Jolien
Wagner, Petra
Gemen, Raymond
Regeer, Barbara J.
Broerse, Jacqueline E. W.
NUTRITION BULLETIN, 2021, 46 (02) : 172 - 184
[28] Food,Adventurous Food,with Chinese Characteristics
WILLIAM HESS
China Today, 2008, (02) : 20 - 23
[29] Analytical methodologies employed in a comprehensive FDA food contact compliance investigation: Analyses for residual monomers, resin oligomers, additives and modifiers in several food simulating solvents
Eberhard, JS
McCort-Tipton, MM
ANTEC 2000: SOCIETY OF PLASTICS ENGINEERS TECHNICAL PAPERS, CONFERENCE PROCEEDINGS, VOLS I-III, 2000, : 2173 - 2177
[30] FOOD CODE AS FOOD TRADITION SYMBOLISING
Natalia, Ustinova A.
TOMSK STATE UNIVERSITY JOURNAL, 2010, (333): : 28 - +

← 1 2 3 4 5 →