Journals / Food Health and Technology Innovations / 2020 / Cilt: 3 Sayı: 7

Food Tablet Manufacturing Strategies: Research Data on Effervescent Food Supplements

Özlem Tokuşoğlu(CELAL BAYAR UNIVERSITY)
Pages
197–200
Publication Date
2020-12-15
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Not only chemical profiles, functional properties, but also detailed clinical nutrition data of expressed effervescents.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this proceeding, food supplement effervescent tablet manufacturing strategies have been carried out.
📊
Key Findings & Data:Activated phenolic antioxidants, bioactives and probiotics that have been naturally extracted to be highly potent and easily absorbed by using food tablets.
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Conclusion & Impact:Not only chemical profiles, functional properties, but also detailed clinical nutrition data of expressed effervescents.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Food Effervescent · Tablet · Strategy

Abstract

In this proceeding, food supplement effervescent tablet manufacturing strategies have been carried out. Activated phenolic antioxidants, bioactives and probiotics that have been naturally extracted to be highly potent and easily absorbed by using food tablets. For safety manufacturing; unit dose, temper evident, solid preparations of active ingredient and ingredient mix, powder quality should be monitored. Through the powder forming, the flexible design of dosage forms as technical manufacturing parameters has been consid-ered. Due to supplement manufacturing, consumer demand, routes of drug delivery, oral utilization capacity should be examined. In this context, the bulk density, the tapped density as pre-compression parameters have been confirmed while thickness , hardness, % weight variation, % friability, % in- vitro drug release as post-compression parameters have been carried out as physiochemical properties. Not only chemical profiles, functional properties, but also detailed clinical nutrition data of expressed effervescents.

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Cite This Article

Tokuşoğlu, Ö. (2020). Food Tablet Manufacturing Strategies: Research Data on Effervescent Food Supplements. Food Health and Technology Innovations, Cilt: 3 Sayı: 7, 197–200. https://ajindex.com/articles/1586241

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