Aloe Vera: A Valuable Ingredient for the Food, Pharmaceutical and Cosmetic Industries—A Review

ISSN： 1040-8398

Source： Critical Reviews in Food Science and Nutrition, Vol.44, Iss.2, 2004-03, pp. : 91-96

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Gelatin: A Valuable Protein for Food and Pharmaceutical Industries: Review

By Djagny Kodjo Boady Wang Zhang Xu Shiying

Critical Reviews in Food Science and Nutrition, Vol. 41, Iss. 6, 2001-11 ,pp. : 481-492

Taylor & Francis Ltd

Access to resources Recommend Favorite

Aloe vera as a Functional Ingredient in Foods

By Rodriguez Elena Rodriguez

Critical Reviews in Food Science and Nutrition, Vol. 50, Iss. 4, 2010-04 ,pp. : 305-326

Taylor & Francis Ltd

Access to resources Recommend Favorite

Lutein: A Valuable Ingredient of Fruit and Vegetables

By Calvo Marta

Critical Reviews in Food Science and Nutrition, Vol. 45, Iss. 7-8, 2005-10 ,pp. : 671-696

Taylor & Francis Ltd

Access to resources Recommend Favorite

Beta Glucan: A Valuable Functional Ingredient in Foods

By Ahmad Asif

Critical Reviews in Food Science and Nutrition, Vol. 52, Iss. 3, 2012-03 ,pp. : 201-212

Taylor & Francis Ltd

Access to resources Recommend Favorite

Importance of Surface Tension Characterization for Food, Pharmaceutical and Packaging Products: A Review

By Karbowiak Thomas

Critical Reviews in Food Science and Nutrition, Vol. 46, Iss. 5, 2006-07 ,pp. : 391-407

Taylor & Francis Ltd

Access to resources Recommend Favorite