Aloe gel-base food products: Chemical, toxicological, and regulatory aspects
Alessandra Baldi, Eduardo Sommella, Pietro Campiglia, Maria Daglia
Topics & Concepts
Aloe veraEuropean commissionFood productsFood contact materialsChemistryContaminationRaw materialFood additiveFood scienceToxicologyConsumer safetyTraditional medicineBiotechnologyBusinessFood packagingEuropean unionMedicineBiologyRisk analysis (engineering)Organic chemistryEcologyEconomic policyPhytochemistry and biological activity of medicinal plantsFood Science and Nutritional StudiesGinkgo biloba and Cashew Applications