The Use of D-Optimal Mixture Design in Optimizing Formulation of a Nutraceutical Hard Candy.


Journal

International journal of food science
ISSN: 2314-5765
Titre abrégé: Int J Food Sci
Pays: United States
ID NLM: 101627297

Informations de publication

Date de publication:
2023
Historique:
received: 20 05 2022
revised: 02 12 2022
accepted: 17 02 2023
entrez: 27 3 2023
pubmed: 28 3 2023
medline: 28 3 2023
Statut: epublish

Résumé

The aim of this study was to optimize the formulation of hard candy with antiviral herbal extracts and flowered with

Identifiants

pubmed: 36968159
doi: 10.1155/2023/7510452
pmc: PMC10033211
doi:

Types de publication

Journal Article

Langues

eng

Pagination

7510452

Informations de copyright

Copyright © 2023 Zoubeida Souiy et al.

Déclaration de conflit d'intérêts

The author declares that there is no conflict of interest.

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Auteurs

Zoubeida Souiy (Z)

Biochemistry Laboratory, LR12ES05 "Nutrition-Functional Foods and Vascular Health", Faculty of Medicine, University of Monastir, Tunisia.

Zahra Amri (Z)

Biochemistry Laboratory, LR12ES05 "Nutrition-Functional Foods and Vascular Health", Faculty of Medicine, University of Monastir, Tunisia.

Hussameddin Sharif (H)

University of Zawia, Libya.

Aicha Souiy (A)

Faculty of Medicine, University of Sfax, Tunisia.

Imed Cheraief (I)

Biochemistry Laboratory, LR12ES05 "Nutrition-Functional Foods and Vascular Health", Faculty of Medicine, University of Monastir, Tunisia.

Khaled Hamden (K)

Laboratory of Bioresources: Integrative Biology and Valorization, Higher Institute of Biotechnology of Monastir, University of Monastir, Tunisia.

Mouhamed Hammami (M)

Biochemistry Laboratory, LR12ES05 "Nutrition-Functional Foods and Vascular Health", Faculty of Medicine, University of Monastir, Tunisia.

Classifications MeSH