Sensory Analysis and Consumer Research in New Product Development

Sensory analysis and consumer research are relevant tools in innovation andnew product development, from design to commercialization. This Special Issuehas collected 13 valuable scientific contributions, including 1 review, 12 originalresearch articles and an editorial. The SI provides an interestin...

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Bibliografiset tiedot
Aineistotyyppi:	Online
Kieli:	englanti
Julkaistu:	MDPI - Multidisciplinary Digital Publishing Institute 2022
Aiheet:	maize-based stiff porridge enrichment hydrothermally treated soybeans acceptability new product development consumer research sensory profiling meat products ethanol extracts of spices stevia steviol glycosides rebaudiosides Reb A Reb D Reb M aftertaste CATA PROP consumer preference food acceptability knowledge management quality entomophagy edible insect novel food check-all-that-apply method oat biscuit functional food yoghurt tea oolong tea sensory quality texture properties food design sensory profile consumer test meat product consumers flexitarianism corpus linguistics online product reviews fish valorization unexploited low commercial value hedonic tests sustainability product reformulation molecular and Note by Note products classical dishes emotions sensory analysis food quality sensory attributes new meat product development healthier meat products Quantitative Descriptive Analysis (QDA) Check All That Apply (CATA) Napping Flash Profile Temporal Dominance of Sensations (TDS) sensory evaluation sensory analytical test affective test food industry Regional Innovation Scheme (RIS) new product development (NPD) texture snacks ideation white space marketplace sensory properties healthier products food quality and safety quantitative descriptive analysis (QDA) check-all-that-apply (CATA) napping flash profile (FP) temporal dominance of sensations (TDS) thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
Linkit:	ONIX_20220111_9783036514260_193
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!

Samankaltaisia teoksia: Sensory Analysis and Consumer Research in New Product Development

Pikavilkaisu
Sensory and Consumer Research for a Sustainable Food System
Pikavilkaisu
Consumer Preferences and Acceptance of Meat Products
Pikavilkaisu
Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics
Pikavilkaisu
Analysis of Sensory Properties in Foods
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New Strategies for Innovative and Enhanced Meat and Meat Products
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Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective
Pikavilkaisu
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Pikavilkaisu
Food, Health and Safety in Cross Cultural Consumer Contexts
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Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Food and Beverages
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Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy
Pikavilkaisu
Quality and Safety of Meat Products
Pikavilkaisu
Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
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Consumer Preference and Acceptance of Food Products
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Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging
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The Contribution of Food Oral Processing
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Advances in Tea Chemistry
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Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods
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Physicochemical and Sensory Evaluation of Grain-Based Food
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Sustainable Food Consumption Practices: Insights into Consumer Experience
Pikavilkaisu
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
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Durum Wheat Products - Recent Advances
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Recent Advances on the Use of Different Gels Type in the Food Industry
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Sausages: Nutrition, Safety, Processing and Quality Improvement
Pikavilkaisu
Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment