Effect of Aloe vera (Aloe barbadensis Miller) on survivability, extent of proteolysis and ACE inhibition of potential probiotic cultures in fermented milk

Journal of the Science of Food and Agriculture

Volumn 94, Issue 13, 2014, Pages 2712-2717

  Basannavar, Santosh ^a   Pothuraju, Ramesh ^a   Sharma, Raj Kumar ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Aloe vera; Angiotensin converting enzyme; Lactobacillus casei; Proteolysis; Viability

Indexed keywords

ALOE VERA GEL; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; FOOD ADDITIVE; GEL; PLANT MEDICINAL PRODUCT; POWDER; PROBIOTIC AGENT;

ALOE; BACTERIAL COUNT; CHEMISTRY; COMPARATIVE STUDY; DAIRY PRODUCT; FERMENTATION; FOOD STORAGE; FREEZING; GEL; GROWTH, DEVELOPMENT AND AGING; INDIA; ISOLATION AND PURIFICATION; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LOW FAT DIET; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PH; POWDER; PROTEIN DEGRADATION;

ALOE; ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; COLONY COUNT, MICROBIAL; CULTURED MILK PRODUCTS; DIET, FAT-RESTRICTED; FERMENTATION; FOOD ADDITIVES; FOOD STORAGE; GELS; HYDROGEN-ION CONCENTRATION; INDIA; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; MICROBIAL VIABILITY; PLANT PREPARATIONS; POWDERS; PROBIOTICS; PROTEOLYSIS; REFRIGERATION;

ALOE VERA; LACTOBACILLUS CASEI;

EID: 84906945179     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6615     Document Type: Article

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