Aloe vera: Ancient knowledge with new frontiers

Trends in Food Science and Technology

Volumn 61, Issue , 2017, Pages 94-102

  Sánchez Machado, Dalia I ^a   López Cervantes, Jaime ^a   Sendón, Raquel ^b   Sanches Silva, Ana ^c,d  

^a INSTITUTO TECNOLÓGICO DE SONORA   (Mexico)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^c NATIONAL INSTITUTE OF HEALTH DR RICARDO JORGE   (Portugal)

^d UNIVERSITY OF PORTO   (Portugal)

Author keywords

Aloe vera; Biological activities; Composition; Processing effect

Indexed keywords

BIOTECHNOLOGY; CHEMICAL ANALYSIS; FOOD TECHNOLOGY;

ALOE VERA; ANTI-INFLAMMATORIES; COMMERCIAL PRODUCTS; IMMUNOMODULATORY; MECHANISM OF ACTION; NOCV1; PROCESSING CONDITION; PROCESSING EFFECTS; THERAPEUTIC PROPERTIES;

BIOACTIVITY;

EID: 85009865373     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.12.005     Document Type: Review

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