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

By K. Eshun, Qian He. Critical reviews in food science and nutrition, 2004

776 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/d2393743d0bff9121e6d8bcc767a9f1a56f3c435

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. J. Hamman

In Nutrition and Dietetics

1. J. Hamman

In Plant Science

1. F. Beland
2. M. Boudreau
3. J. Hamman

Citations in the corpus

• Composition and Applications of Aloe vera Leaf Gel (2008, background): “In the pharmaceutical industry, it has been used for the manufacture of topical products such as ointments and gel preparations, as well as in the production of tablets and capsules [10,11].”
• An Evaluation of the Biological and Toxicological Properties of Aloe Barbadensis (Miller), Aloe Vera (2006, background): “Only a few species of Aloe are of commercial importance; Aloe vera is considered to be the most potent and, therefore, the most popular (63).”
• Use of Aloe vera gel as biopreservative for 'Granny Smith' and 'Red Chief' apples. (2012, background): “Aloe vera leaves are rich in bioactive compounds some of which are antioxidants those are broadly used in food engineering as preservative such as mannans, antrachinon, c-glycoside, antron, antrakuinon and lectine (King et al., 1995; Eshun and He, 2004).”