Sensory and Consumer Research for a Sustainable Food System

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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Knaapila, Antti
Year of Publication:2022
Language:English
Physical Description:1 electronic resource (384 p.)
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id 993560434804498
ctrlnum (CKB)5680000000080850
(oapen)https://directory.doabooks.org/handle/20.500.12854/92137
(EXLCZ)995680000000080850
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spelling Knaapila, Antti edt
Sensory and Consumer Research for a Sustainable Food System
Basel MDPI Books 2022
1 electronic resource (384 p.)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
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 can contribute to the development of a sustainable food system.
English
Research & information: general bicssc
Biology, life sciences bicssc
Technology, engineering, agriculture bicssc
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
3-0365-5121-2
3-0365-5122-0
Knaapila, Antti oth
language English
format eBook
author2 Knaapila, Antti
author_facet Knaapila, Antti
author2_variant a k ak
author2_role Sonstige
title Sensory and Consumer Research for a Sustainable Food System
spellingShingle Sensory and Consumer Research for a Sustainable Food System
title_full Sensory and Consumer Research for a Sustainable Food System
title_fullStr Sensory and Consumer Research for a Sustainable Food System
title_full_unstemmed Sensory and Consumer Research for a Sustainable Food System
title_auth Sensory and Consumer Research for a Sustainable Food System
title_new Sensory and Consumer Research for a Sustainable Food System
title_sort sensory and consumer research for a sustainable food system
publisher MDPI Books
publishDate 2022
physical 1 electronic resource (384 p.)
isbn 3-0365-5121-2
3-0365-5122-0
illustrated Not Illustrated
work_keys_str_mv AT knaapilaantti sensoryandconsumerresearchforasustainablefoodsystem
status_str n
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(EXLCZ)995680000000080850
carrierType_str_mv cr
is_hierarchy_title Sensory and Consumer Research for a Sustainable Food System
author2_original_writing_str_mv noLinkedField
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