2013•Journal of Food EngineeringRequires access

Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar)

Laura Rodríguez-Turienzo, Ángel Cobos, Olga Díaz Rubio

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Key concepts: Tissue transglutaminase, Salmo, Denaturation (fissile materials), Lipid oxidation, Chemistry, Food science, Sonication, Whey protein

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Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar) — Research Paper | ScholarLens