期刊文献+

多学科协同的化妆品全生命周期创新研发 被引量:2

The innovative research and development of cosmetics in the whole life cycle with multidisciplinary collaboration
下载PDF
导出
摘要 化妆品是一门涉及皮肤科学、生命科学、化学等多学科、多要素的交叉学科,重点综述了化妆品研发的全生命过程以及每个流程中可能存在的问题;基于化妆品基本的研发程序,讨论了各学科是如何交叉互融地应用于化妆品的创新研发以及各学科在保障化妆品质量安全和功效中发挥的作用,指出了多学科协同创新研发化妆品是保障产品质量安全、促进化妆品行业健康发展的有效途径。 Cosmetics is a multidisciplinary and multi-element interdisciplinary subject involving skin science,chemistry,life science,etc.This article focuses on the whole life process of cosmetics research and development and possible problems in each process.Based on the basic research and development procedures of cosmetics,it discusses how various disciplines are applied to the innovative research and development of cosmetics in an intersecting manner,and the role played by each discipline in ensuring the quality,safety and efficacy of cosmetics.It is pointed out that multidisciplinary collaborative innovation and research and development of cosmetics is an effective way to ensure product quality and safety,promote the healthy development of the cosmetics industry.
作者 何聪芬 赵华 孟宏 李丽 贾焱 贺建彪 HE Cong-fen;ZHAO Hua;MENG Hong;LI Li;JIA Yan;HE Jian-biao(Key Laboratory of Cosmetic of China National Light Industry,College of Chemistry and Materials Engineering,Beijing Technology and Business University,Beijing 100048,China;Beijing Key Laboratory of Plant Resources Research and Development,College of Chemistry and Materials Engineering,Beijing Technology and Business University,Beijing 100048,China;Institute of Cosmetic Regulatory Science,Beijing Technology and Business University,Beijing 100048,China)
出处 《日用化学品科学》 CAS 2021年第9期4-7,共4页 Detergent & Cosmetics
关键词 化妆品 多学科 监管科学 cosmetics multidisciplinary regulatory science
  • 相关文献

参考文献4

二级参考文献42

  • 1李利,黄俊,张大为,O.Jammayrac,P.Bastien,M.Carpentier,L.Aubert.1%线状透明颤菌面霜在中国女性敏感性皮肤的功效与耐受性评价[J].中华医学美学美容杂志,2006,12(4):195-197. 被引量:5
  • 2刘志东,郭本恒.食品流变学的研究进展[J].食品研究与开发,2006,27(11):211-215. 被引量:42
  • 3王栋.食品感官评价原理与技术[M].北京:中国轻工业出版社,2001..
  • 4拉夫莱斯.食品感官分析原理与技术[M].北京;中国轻工业出版社,2001.
  • 5区少梅.食品感官品评学及练习[M].台北:台湾华格那企业有限公司,2003:357-391.
  • 6Gail Vance Civille,B.S.,B.Thomas Carr,M.S.Sensory Evaluation Techniques[M].3rd Edition.Florida:CRC Press,1999:1.
  • 7Jones,L.V.,Peryam,D.R.,Thurstone,L.L.Development of a scale for measuring soldiers'food preferences[J].Food Research,1955,20:512-520.
  • 8Sanchez E.Solutions in composite fuzzy relation equationst applications to medical diagnosis in Brouwerian logic;Gupta M M,Saridis G N,Gaines B R.Fuzzy automata and decision Processes[C].North-Holland:Ares-terdam,1977:221-234.
  • 9Gillette,M.Applications of descriptive analysis[J].Journal of Food Protection,1984,47:403-409.
  • 10Danzart M.,Sieffermann J-M.Analyse sensorielle et mise en place dun laboratoir[J].Revue des Oenologues,2001,97:31-35.

共引文献54

同被引文献21

引证文献2

二级引证文献2

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部