Use of whey peptide fraction in coated cashew nut as functional ingredient and salt replacer - Amorim, M.; Pereira, J.O.; Silva, L.B.; Ormenese, R.C.S.C.; Pacheco, M.T.B.; Pintado, M. (Food science & technology, 2018)
Keywords: Antihypertensive activity; antihypertensive effect; arginine; aspartic acid; Cashew; cashew nuts; coatings; Consumer acceptance; eating habits; essential fatty acids; functional foods; glutamic acid; healthy diet; Healthy snack; ingredients; inhibitory concentration 50; leucine; nutritive value; peptides; salt content; salt substitutes; Whey peptides; whey protein; Whey peptides; Antihypertensive activity; Consumer acceptance; Cashew; Healthy snack