04743nam 2201309z- 450 991055737290332120231214133035.0(CKB)5400000000042162(oapen)https://directory.doabooks.org/handle/20.500.12854/76457(EXLCZ)99540000000004216220202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierSensory Analysis and Consumer Research in New Product DevelopmentBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 electronic 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 issuesbicsscmaize-based stiff porridgeenrichmenthydrothermally treated soybeansacceptabilitynew product developmentconsumer researchsensory profilingmeat productsethanol extracts of spicessteviasteviol glycosidesrebaudiosidesReb AReb DReb MaftertasteCATAPROPconsumerpreferencefood acceptabilityknowledge managementqualityentomophagyedible insectnovel foodcheck-all-that-apply methodoat biscuitfunctional foodyoghurtteaoolong teasensory qualitytexture propertiesfood designsensory profileconsumer testmeat productconsumersflexitarianismcorpus linguisticsonline product reviewsfish valorizationunexploitedlow commercial valuehedonic testssustainabilityproduct reformulationmolecular and Note by Note productsclassical dishesemotionssensory analysisfood qualitysensory attributesnew meat product developmenthealthier meat productsQuantitative Descriptive Analysis (QDA)Check All That Apply (CATA)NappingFlash ProfileTemporal Dominance of Sensations (TDS)sensory evaluationsensory analytical testaffective testfood industryRegional Innovation Scheme (RIS)new product development (NPD)texturesnacksideationwhite spacemarketplacesensory propertieshealthier productsfood quality and safetyquantitative descriptive analysis (QDA)check-all-that-apply (CATA)nappingflash profile (FP)temporal dominance of sensations (TDS)Technology: general issuesRuiz-Capillas Claudiaedt1305962Herranz Ana HerreroedtRuiz-Capillas ClaudiaothHerranz Ana HerreroothBOOK9910557372903321Sensory Analysis and Consumer Research in New Product Development3030552UNINA