Sensory and Consumer Research for a Sustainable Food System

This book is a compilation of articles published in the Special Issue “Sensory and Consumer Research for a Sustainable Food System” of the journal Foods. The compilation includes 18 original research articles, 2 review articles, and 1 editorial. The articles show how sensory and consumer research ca...

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Detalhes bibliográficos
Autor Corporativo: Knaapila, Antti
Formato: Livro
Idioma:Inglês
Publicado em: MDPI - Multidisciplinary Digital Publishing Institute 2022
Assuntos:
bic Book Industry Communication::G Reference, information & interdisciplinary subjects::GP Research & information: general
bic Book Industry Communication::P Mathematics & science::PS Biology, life sciences
bic Book Industry Communication::T Technology, engineering, agriculture
organic food
discount supermarket
purchase intention
structural equation model (SEM)
grocery retailing
heritage cereals
consumer attitudes
preferences and awareness
formulation
legume
profile
TDS
multi-intake
bitter
beany
astringent
dual fortification
sensory evaluation
iron and zinc deficiency
lentil
willingness to try
neophobia
structural equation model
consumer acceptance
descriptive analysis
meat analog
meat extender
plant-based
alternative protein
imitation meat
lunch buffet
vegetables
food intake
multisensory
emotion terms
ingredients
pleasantness
sensory
sustainability
acceptance
sensory descriptive analysis
CATA
texture analyzer
pulses
green peas
chickpea
rice
non-thermal processing technologies
consumer perception
fruit and vegetables
food processing
sensory characterisation
discarded fish
seafood
fishing
season
food choice motivations
food waste
willingness to pay
consumer behavior
convenience food
determinants
consumption
confirmatory factor analysis
structural equation modeling
plant-based dairy alternatives
innovation
sustainable foods
mountain cheese
acceptability
conjoint analysis
external information
consumer segmentation
food sustainability
non-dairy cheese
soy-based cheese
paper-based packaging
sensory attributes
consumer acceptability
biscuit packages
meat packages
consumers
focus groups
environmentally friendly
brown rice
white rice
Just About Right scale
JAR
penalty analysis
flexitarian
meat analogue
meat substitute
online survey
plant-based protein
vegan
vegetarian
n/a
Acesso em linha:https://directory.doabooks.org/handle/20.500.12854/97473
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