03372nam 2200961z- 450 991055733150332120220111(CKB)5400000000042564(oapen)https://directory.doabooks.org/handle/20.500.12854/77097(oapen)doab77097(EXLCZ)99540000000004256420202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierNovel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and PackagingBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (180 p.)3-0365-2537-8 3-0365-2536-X This book reprinted from articles published in the Special Issue "Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging" of the journal Foods aims to provide a deeper understanding of novel techniques to measure the different sensory, emotional, and physiological responses toward foods. The editor hopes that the findings from this Special Issue can help the broader scientific community to understand the use of novel sensory science techniques that can be used in the evaluation of products.Novel Techniques to Measure the Sensory, Emotional, and Physiological Psychologybicsscacceptabilityalternative protein sourceapproach-avoidanceApproach-Avoidance Task (AAT)arousalbeefbeer consumptionbeer stylesbiometricsbrandingCabernet Sauvignoncheck-all-that-applychocolatechocolate productsCochran's Q testconsciousconsumercontextcorrespondence analysisecological validityemojisemotionsenergy drinksentomophagyEsSense profile®ethnicfacial expressionsfamiliarityfood imageshappinesshome-use testhordenineimmersive environmentsimplicit measurejambalayalinear modelmobile phonen/aneophobiaonline auctionplantpurchase intentionRPPG and PPG heart rateself-reportsensory analysissoy sauceunconsciousvalencevirtual realitywantingwinePsychologyTorrico Damiredt1303366Torrico DamirothBOOK9910557331503321Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging3026951UNINA