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Updated: Feb 14, 2026

An Efficient Method to Obtain Dedifferentiated Fat Cells
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低脂肪クッキーの機能的な脂肪補充剤として水熱的に改変された脱脂肪ココナッツ繊維:構造機能研究

Patcharanun Suksangpanomrung1, Pitiporn Ritthiruangdej1, Nantawan Therdthai1

  • 1Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.

Foods (Basel, Switzerland)
|February 13, 2026
PubMed
まとめ

水熱処理と細工により最適化された脱脂ココナッツ残留液 (DCR) のヒドロコロイドは,脂肪の代用品としての可能性を示しています. しかし,高い水分保持能力は焼肉製品の質感に影響を及ぼし,さらなる最適化が必要です.

キーワード:
農業産業の副産物である.循環経済とは,循環経済である.粘り強さ 粘り強さ 粘り強さ水分補給の特性がある.リンゴセルロースバイオマス改造技法 改造技法について栄養学的な再編成

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