関連する実験動画

Updated: Jun 19, 2026

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
10:29

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans

Published on: June 4, 2014

"クリーンラベル"の高脂肪低炭水化物タンパク質バーに関する消費者の洞察

Meghan M Stewart1, Md Shakir Moazzem2, Jordan N Proctor3

  • 1Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA.

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

消費者は,高脂肪低炭水化物 (HFLC) プロテインバーを好み,タンパク質が多く,脂肪が少ない. 主な好みとしては,天然の成分,最小限の成分,そして改善されたHFLCバー開発のための高い飽和感が含まれています.

キーワード:
許容度 許容度 許容度 許容度食事代用バーのバーです.ミートバー,肉バー.肉スナック製品 肉スナック製品プロテインバーのプロテインバーです.スナックバー・バーです.

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