01060cam0-2200361---450-99000421494040332120160613154219.03-513-02260-3Bagel3-7720-1228-0Francke000421494FED01000421494(Aleph)000421494FED0100042149419990604d1976----km-y0itay50------bagerDE--------001yyAltenglisches StudienbuchHans Pinskerunter Mitarbeit von Udo Fries und Peter BierbaumerDüsseldorfBagelBernFrancke1976247 p.21 cmStudienreihe Englisch10Lingua anglosassoneGrammatica429.522itaPinsker,Hans165846Fries,UdoBierbaumer,PeterITUNINARICAUNIMARCBK990004214940403321429.5 PIN 1Dip.f.m.5160FLFBCFLFBCAltenglisches Studienbuch482609UNINA04642nam 2201525z- 450 991059506820332120231214133223.0(CKB)5680000000080850(oapen)https://directory.doabooks.org/handle/20.500.12854/92137(EXLCZ)99568000000008085020202209d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierSensory and Consumer Research for a Sustainable Food SystemBaselMDPI Books20221 electronic resource (384 p.)3-0365-5121-2 3-0365-5122-0 This book is a compilation of articles published in the Special Issue “Sensory and Consumer Research for a Sustainable Food System” of the journal Foods. The compilation includes 18 original research articles, 2 review articles, and 1 editorial. The articles show how sensory and consumer research can contribute to the development of a sustainable food system.Research & information: generalbicsscBiology, life sciencesbicsscTechnology, engineering, agriculturebicsscorganic fooddiscount supermarketpurchase intentionstructural equation model (SEM)grocery retailingheritage cerealsconsumer attitudespreferences and awarenessformulationlegumeprofileTDSmulti-intakebitterbeanyastringentdual fortificationsensory evaluationiron and zinc deficiencylentilwillingness to tryneophobiastructural equation modelconsumer acceptancedescriptive analysismeat analogmeat extenderplant-basedalternative proteinimitation meatlunch buffetvegetablesfood intakemultisensoryemotion termsingredientspleasantnesssensorysustainabilityacceptancesensory descriptive analysisCATAtexture analyzerpulsesgreen peaschickpearicenon-thermal processing technologiesconsumer perceptionfruit and vegetablesfood processingsensory characterisationdiscarded fishseafoodfishingseasonfood choice motivationsfood wastewillingness to payconsumer behaviorconvenience fooddeterminantsconsumptionconfirmatory factor analysisstructural equation modelingplant-based dairy alternativesinnovationsustainable foodsmountain cheeseacceptabilityconjoint analysisexternal informationconsumer segmentationfood sustainabilitynon-dairy cheesesoy-based cheesepaper-based packagingsensory attributesconsumer acceptabilitybiscuit packagesmeat packagesconsumersfocus groupsenvironmentally friendlybrown ricewhite riceJust About Right scaleJARpenalty analysisflexitarianmeat analoguemeat substituteonline surveyplant-based proteinveganvegetarianResearch & information: generalBiology, life sciencesTechnology, engineering, agricultureKnaapila Anttiedt1329044Knaapila AnttiothBOOK9910595068203321Sensory and Consumer Research for a Sustainable Food System3039262UNINA