LEADER 00739nam0-22002891i-450- 001 990003326460403321 005 20081120124912.0 035 $a000332646 035 $aFED01000332646 035 $a(Aleph)000332646FED01 035 $a000332646 100 $a20030910d1989----km-y0itay50------ba 101 0 $aeng 102 $aGB 105 $ay-------001yy 200 1 $aSyllabus design$fDavid Nunan 210 $aOxford$cOxford University Press$d1989 215 $aX, 165 p.$d25 cm 676 $a420.7 700 1$aNunan,$bDavid$0174766 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990003326460403321 952 $a420.7 NUN$b1733$fDECLI 959 $aDECLI 996 $aSyllabus design$9447716 997 $aUNINA LEADER 03407nam 2200841z- 450 001 9910557736003321 005 20210501 035 $a(CKB)5400000000045983 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/68534 035 $a(oapen)doab68534 035 $a(EXLCZ)995400000000045983 100 $a20202105d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aEmotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (120 p.) 311 08$a3-0365-0370-6 311 08$a3-0365-0371-4 330 $aFood is a source of nutrients but it also provides basic pleasure and aesthetic experiences. Acceptance, food choice, and consumption are affected by many factors, including both intrinsic and extrinsic factors and cues, as well as consumer characteristics. Food-elicited emotions are becoming a critical component in designing products that meet consumers' needs and expectations. Several studies have reported on the presence of emotional responses to food and the relationships of these to product acceptability, preference, and choice. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complex and multidisciplinary nature of this subject matter. 517 $aEmotion and Its Relationship to Acceptance, Food Choice, and Consumption 606 $aHistory of engineering and technology$2bicssc 610 $aalcohol 610 $aattitude toward eating a hamburger 610 $aattitude toward the brand 610 $aconsumer acceptance 610 $aconsumer behavior 610 $aconsumer behaviour 610 $aconsumer perception 610 $aemotion 610 $aemotional analysis 610 $aemotional intelligence 610 $aethnic food 610 $afood attitudes 610 $afood choice 610 $afood intake and consumption 610 $afood safety 610 $afood values 610 $afood-evoked emotions 610 $agender 610 $aimpulsivity 610 $aItalian consumers 610 $amaize tortilla 610 $anatural language processing 610 $aonline public opinion 610 $aphysico-chemical parameters 610 $apositive anticipated emotions 610 $apsychological trait 610 $apurchase intent 610 $apurchase intention 610 $asalads 610 $asensation seeking 610 $asensory liking 610 $asensory profile 610 $asherry wine 610 $asociodemographic variables 610 $atake-away food 610 $atexture 610 $atopic analysis 610 $avisual cues 610 $awine attribute 615 7$aHistory of engineering and technology 700 $aPrinyawiwatkul$b Witoon$4edt$01329480 702 $ada Cruz$b Adriano Gomes$4edt 702 $aPrinyawiwatkul$b Witoon$4oth 702 $ada Cruz$b Adriano Gomes$4oth 906 $aBOOK 912 $a9910557736003321 996 $aEmotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective$93039497 997 $aUNINA