A comparative study of theoretical model-based optimization and experimental design approaches for functional beverage formulation
Year: 2025
Type: article
Abstract: The demand for functional beverages offering specific health benefits beyond hydration has grown, while advancements in computer-aided food formulation introduce new approaches to reduce innovation costs in the food industry.
Source: Sustainable Food Technology
DOI: 10.1039/d5fb00480b
Authors: Regina Navarrete-González, Aurelio López-Malo, Enrique Palou, Nelly Ramírez-Corona
Institution: Universidad de las Américas Puebla
Language: English
Field: Decision Sciences
Domain: Social Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7106568250