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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 r...

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Bibliographic Details
Main Author: Knaapila, Antti
Format: eBook
Language:English
Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
Consumer Acceptance
Innovation
Plant-based Dairy Alternatives
Lentil
Technology, Engineering, Agriculture, Industrial Processes / Bicssc
Non-dairy Cheese
Food Processing
Penalty Analysis
Cata
Pulses
Green Peas
Neophobia
Online Survey
Emotion Terms
Sensory Evaluation
Meat Extender
Structural Equation Model
Mountain Cheese
Season
Food Waste
Acceptance
Descriptive Analysis
Iron And Zinc Deficiency
Just About Right Scale
Vegetarian
Texture Analyzer
External Information
Confirmatory Factor Analysis
Sensory Attributes
Dual Fortification
Jar
Biology, Life Sciences / Bicssc
Paper-based Packaging
Seafood
Pleasantness
Soy-based Cheese
Rice
Focus Groups
Conjoint Analysis
Consumer Attitudes
Alternative Protein
Structural Equation Modeling
Non-thermal Processing Technologies
Meat Analogue
Plant-based
Discarded Fish
Research And Information: General / Bicssc
Formulation
Tds
Legume
Purchase Intention
Chickpea
Discount Supermarket
Consumers
Imitation Meat
Grocery Retailing
Willingness To Pay
Consumer Perception
Consumer Behavior
Profile
Preferences And Awareness
Lunch Buffet
Vegan
N/a
Vegetables
Food Sustainability
Consumer Acceptability
Sensory Descriptive Analysis
Acceptability
Meat Analog
Convenience Food
Food Choice Motivations
Meat Packages
White Rice
Plant-based Protein
Determinants
Brown Rice
Ingredients
Flexitarian
Sustainable Foods
Multisensory
Consumption
Organic Food
Heritage Cereals
Fishing
Sensory
Fruit And Vegetables
Willingness To Try
Consumer Segmentation
Beany
Environmentally Friendly
Food Intake
Sustainability
Sensory Characterisation
Astringent
Biscuit Packages
Structural Equation Model (sem)
Multi-intake
Bitter
Meat Substitute
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
Description
Summary: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.
Item Description:Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
Physical Description:1 electronic resource (384 p.)
ISBN:9783036551210
9783036551227
books978-3-0365-5121-0

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