Aloe vera gel: Structure, chemical composition, processing, biological activity and importance in pharmaceutical and food industry
R.N. Domínguez-Fernández, I. Arzate-Vázquez, J. J. Chanona-Pérez, J. S. Welti-Chanes, J.S. Alvarado-González,
G. Calderón-Domínguez, V. Garibay-Febles and G. F. Gutiérrez-López
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Relevance and applications of the Aloe vera gel in the food and pharmaceutical indsutries.
Chemical components, microestructure and biological activity of the Aloe vera gel.
Stages of plant processing for extraction and stabilization in the Aloe vera gel.
Studies and conservation methods of the Aloe vera gel using convective drying at high hydrostatic pressures.
Biological activity of Aloe vera and the relation with several pathologies.
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