04760nam 2201321z- 450 991055737290332120220111(CKB)5400000000042162(oapen)https://directory.doabooks.org/handle/20.500.12854/76457(oapen)doab76457(EXLCZ)99540000000004216220202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierSensory Analysis and Consumer Research in New Product DevelopmentBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (221 p.)3-0365-1426-0 3-0365-1425-2 Sensory analysis and consumer research are relevant tools in innovation andnew product development, from design to commercialization. This Special Issuehas collected 13 valuable scientific contributions, including 1 review, 12 originalresearch articles and an editorial. The SI provides an interesting outlookand better understanding of sensorial analysis with the different techniques andconsumer research on new product development. Important practical applicationshave been reported on the development of different novel, functional andenhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecularproducts, etc.), which helps increase knowledge in this field. This SI isvery useful for both present and future uses for the different players involved inthis kind of product development (industry, companies, researchers, scientists,marketing, merchandising, consumers, etc.).Technology: general issuesbicsscacceptabilityaffective testaftertasteCATACheck All That Apply (CATA)check-all-that-apply (CATA)check-all-that-apply methodclassical dishesconsumerconsumer researchconsumer testconsumerscorpus linguisticsedible insectemotionsenrichmententomophagyethanol extracts of spicesfish valorizationFlash Profileflash profile (FP)flexitarianismfood acceptabilityfood designfood industryfood qualityfood quality and safetyfunctional foodhealthier meat productshealthier productshedonic testshydrothermally treated soybeansideationknowledge managementlow commercial valuemaize-based stiff porridgemarketplacemeat productmeat productsmolecular and Note by Note productsnappingNappingnew meat product developmentnew product developmentnew product development (NPD)novel foodoat biscuitonline product reviewsoolong teapreferenceproduct reformulationPROPqualityquantitative descriptive analysis (QDA)Quantitative Descriptive Analysis (QDA)Reb AReb DReb MrebaudiosidesRegional Innovation Scheme (RIS)sensory analysissensory analytical testsensory attributessensory evaluationsensory profilesensory profilingsensory propertiessensory qualitysnackssteviasteviol glycosidessustainabilityteatemporal dominance of sensations (TDS)Temporal Dominance of Sensations (TDS)texturetexture propertiesunexploitedwhite spaceyoghurtTechnology: general issuesRuiz-Capillas Claudiaedt1305962Herranz Ana HerreroedtRuiz-Capillas ClaudiaothHerranz Ana HerreroothBOOK9910557372903321Sensory Analysis and Consumer Research in New Product Development3030552UNINA