Chapter Understanding the sensory characteristics of edible insects to promote entomophagy: A projective sensory experience among consumers
In recent years, a remarkable number of studies have investigated sensory characteristics, such as flavor and texture, of edible insect and insect-based foods, their contribution to consumers’ attitudes toward edible insects are important in consumer appeal and their willingness to try eating insect...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , |
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| Formáid: | Online |
| Teanga: | Béarla |
| Foilsithe / Cruthaithe: |
Firenze University Press
2022
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| Ábhair: | |
| Rochtain ar líne: | ONIX_20220601_9788855184618_568 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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Míreanna comhchosúla: Chapter Understanding the sensory characteristics of edible insects to promote entomophagy: A projective sensory experience among consumers
- Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II
- Edible Insects as Innovative Foods
- Sensory Analysis and Consumer Research in New Product Development
- Edible Fungi
- Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging
- Sustainability and Perspectives of Edible Insect Rearing and Utilization of Their Products and Byproducts