A comparative study of theoretical model-based optimization and experimental design approaches for functional beverage formulation

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.

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Publication Details

Journal
Sustainable Food Technology
Published
2025-11-24
DOI
https://doi.org/10.1039/d5fb00480b
Primary Topic
Sensory Analysis and Statistical Methods
Type
article
Field-Weighted Citation Impact
0.00

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article

A comparative study of theoretical model-based optimization and experimental design approaches for functional beverage formulation

Sustainable Food Technology
Sensory Analysis and Statistical Methods
article

A comparative study of theoretical model-based optimization and experimental design approaches for functional beverage formulation

article en

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.

Sustainable Food TechnologyVol. 4(1)
Universidad de las Américas Puebla (MX)
Universidad de las Américas Puebla
Openalex Percentile: Top 41%
Sensory Analysis and Statistical Methods
DOIOpen Access PDFOpenAlex
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A comparative study of theoretical model-based optimization and experimental design approaches for functional beverage formulation · Sustainable Food Technology (2025) | TGRS Research Map | TGRS