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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...

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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

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