<i>Aloe barbadensis</i> 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 <i>A. vera</i> 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 (ABT...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/2/229 |