Sensory Evaluation and Consumer Acceptance of New Food Products
Royal Society of Chemistry (Verlag)
978-1-83916-154-4 (ISBN)
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Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consumer interest. Answers to what causes this and what can be done about it are complex and remain unclear. This wide-ranging reference collates important information about all aspects of this in one volume for the first time. It provides comprehensive, state-of-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages. Combining knowledge and expertise from multiple disciplines that study food sensory evaluation and consumer behaviour, it covers advanced methods including analytical, instrumental and human characterization of flavour, aspects of food processing and special research applications of knowledge and methods related to consumers’ evaluation of new food products. Researchers and professionals working in food science and chemistry are sure to find this an interesting read.
Universidade Católica Portuguesa, Portugal Universidade Catolica Portuguesa, Portugal Universidade de Évora, Portugal
Anatomical and Physiological Bases of Food Perception;Evaluation of the Taste Function;The Sensory Properties of Foods and Their Assessment by Trained Individuals;Rapid Sensory Profiling Methods for Research and Industry Applications;Strategies for Accurate Food Data Mining and Optimizing Information Generation;Oral Food Perception and the Development of Food Preferences: Innate and Learned Factors;Assessment of Individual Differences in Sensory Evaluation;Assessment of Psychophysiological Responses to Sensory Stimuli;In-context Measures of Food Acceptance Across the Lifespan;Assessment of Emotional Responses to Food Products;Food Neophobia: Measurement, Variability and Consequences;Cross-cultural Consumer Studies;Using Netnography and Online Platforms for Qualitative Consumer Insight;Foods to Improve the Nutrition Status and Wellbeing of Consumers in Africa;Foods, Dishes and Flavours from Latin American Tradition: A Case Study of Mexico, Brazil and Argentina;Consumer Perception and Acceptance of Foods in Asia;Consumer Perception and Acceptance of Foods in Africa;Traditional, Artisan, and Craft Foods and Drinks;Consumer Perception and Acceptance of Healthy and Sustainable Food: Trends, Challenges and Mitigatory Strategies;Sensory Quality and Consumer Acceptance of Foods from Agri-food By-products;Sensory Profile and Consumer Acceptance of Edible Insects and Insect-based Foods;Foods for Diet-related Disease Prevention and Health Promotion: Sensory Quality and Consumer Acceptance;Delicious or Interesting? On the Changing Aims of Contemporary Cuisine and its Role in Food Adoption
| Erscheint lt. Verlag | 9.12.2024 |
|---|---|
| Reihe/Serie | Food Chemistry, Function and Analysis ; Volume 43 |
| Verlagsort | Cambridge |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Naturwissenschaften ► Chemie ► Analytische Chemie | |
| Naturwissenschaften ► Chemie ► Technische Chemie | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-83916-154-X / 183916154X |
| ISBN-13 | 978-1-83916-154-4 / 9781839161544 |
| Zustand | Neuware |
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