Development of Bioactive Edible Film Using Phytochemicals from Aloe Vera for Improved Microbial and Lipid Oxidative Stability of Frozen Dairy Products
Kanika Mahajan, Sunil Kumar, Zuhaib F. Bhat, Zahra Naqvi, Reshan Jayawardena
Topics & Concepts
TBARSFood sciencePeroxide valueChemistryAloe veraLipid oxidationAntioxidantOleic acidLipid peroxidationBiologyBotanyBiochemistryPhytochemistry and biological activity of medicinal plantsPomegranate: compositions and health benefitsPostharvest Quality and Shelf Life Management