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Aloe Vera: A Game-Changer for Nutritional Enhancement in Dairy and Food IndustryBy K. J. Jetavat, A. M. Patel, Smitha Balakrishnan
Abstract: Aloe vera, a member of the Aloaceae family, is renowned for its medicinal properties with a lineage dating back thousands of years. Initially grouped under the Liliaceae family, it's now recognized as a distinct entity. Scientifically termed Aloe barbadensis Miller, this succulent plant contains an impressive array of over 75 active components alongside various essential nutrients. The gel extracted from its leaves can be processed into juice, concentrate, or powder …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 12, Issue 3, 2023 · pp. 21–28 Read article →