Functionalization of carrageenan based edible film using Aloe vera for improved lipid oxidative and microbial stability of frozen dairy products
Kanika Mahajan, Sunil Kumar, Zuhaib F. Bhat, Zahra Naqvi, Tanyaradzwa E. Mungure, Ala El‐Din A. Bekhit
Topics & Concepts
Aloe veraFood scienceChemistryGlycerolCarrageenanAntimicrobialAntioxidantTBARSLipid oxidationOleic acidLipid peroxidationBiochemistryBiologyMicrobiologyOrganic chemistrySeaweed-derived Bioactive CompoundsPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial Activity