Aloe barbadensis Based Bioactive Edible Film Improved Lipid Stability and Microbial Quality of the Cheese

An attempt was made to develop a bioactive edible film using carrageenan and A. vera gel for enhancing the storage quality of cheese using kalari, a popular Himalayan cheese, as a food-model system. The film was evaluated for various physicomechanical and oxidative properties (ABTS (2,2-azino-bis (3...

Descripción completa

Detalles Bibliográficos
Autores principales: Kouser, Firdous, Kumar, Sunil, Bhat, Hina F., Hassoun, Abdo, Bekhit, Alaa El-Din A., Bhat, Zuhaib F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858480/
https://www.ncbi.nlm.nih.gov/pubmed/36673321
http://dx.doi.org/10.3390/foods12020229

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858480/
https://www.ncbi.nlm.nih.gov/pubmed/36673321
http://dx.doi.org/10.3390/foods12020229

Ejemplares similares