04781nam 2201201z- 450 991055728930332120210501(CKB)5400000000041147(oapen)https://directory.doabooks.org/handle/20.500.12854/69353(oapen)doab69353(EXLCZ)99540000000004114720202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierConsumer Preference and Acceptance of Food ProductsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20201 online resource (236 p.)3-03943-695-3 3-03943-696-1 The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection "Consumer Preferences and Acceptance of Food Products", we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.Biology, life sciencesbicsscCultural studies: food and societybicsscResearch and information: generalbicsscageappetiteapple juicebest-worst scalingbest-worst scalingbreakfastcarbohydratecateringchoice experimentcluster analysiscoffeecognitive dissonance theorycomplex food matricesconsumerconsumer perceptionconsumer preferencesconsumersdecoydescriptive name labelsesophageal cancerespressoextrinsic factorsfoodfood choicefood neophobiafood preferencefruits and vegetablesgenderhedonicshierarchical Bayesian mixed logit modelhot beveragesinternal preference mappingintrinsic factorslabellatent class analysislow-sodiumlow-sugarmarketmultidisciplinarymultisensory integrationnudgeoptimizationorganic foodout-of-homepackagingpost-ingestive sensationpreferenceproduct acceptanceproteinsatietysensory perceptionsensory propertiessensory trialsleep curtailmentsugar reductionsustainable nutritionsweetsweet liker statussweet liking phenotypesweet tastesweetness perceptiontemperaturetexturetrustunhealthy = tasty intuitionvanillavisual attentionyoung adultsBiology, life sciencesCultural studies: food and societyResearch and information: generalByrne Derek Vedt1296148Byrne Derek VothBOOK9910557289303321Consumer Preference and Acceptance of Food Products3023809UNINA