LEADER 04726nam 2201189z- 450 001 9910557289303321 005 20231214133315.0 035 $a(CKB)5400000000041147 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/69353 035 $a(EXLCZ)995400000000041147 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aConsumer Preference and Acceptance of Food Products 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 electronic resource (236 p.) 311 $a3-03943-695-3 311 $a3-03943-696-1 330 $aThe acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection ?Consumer Preferences and Acceptance of Food Products?, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aFood & society$2bicssc 610 $asugar reduction 610 $amultisensory integration 610 $aintrinsic factors 610 $aextrinsic factors 610 $asweetness perception 610 $abest?worst scaling 610 $acluster analysis 610 $aconsumer preferences 610 $afruits and vegetables 610 $apost-ingestive sensation 610 $aappetite 610 $asatiety 610 $aconsumer 610 $aprotein 610 $acarbohydrate 610 $abreakfast 610 $asleep curtailment 610 $ahedonics 610 $acomplex food matrices 610 $asweet liking phenotype 610 $asweet taste 610 $atexture 610 $aapple juice 610 $aconsumer perception 610 $ainternal preference mapping 610 $avisual attention 610 $apackaging 610 $alabel 610 $acoffee 610 $aespresso 610 $ahot beverages 610 $atemperature 610 $aesophageal cancer 610 $asensory trial 610 $apreference 610 $atrust 610 $achoice experiment 610 $abest-worst scaling 610 $alatent class analysis 610 $ahierarchical Bayesian mixed logit model 610 $asweet 610 $avanilla 610 $aconsumers 610 $aage 610 $agender 610 $asweet liker status 610 $ayoung adults 610 $aorganic food 610 $amarket 610 $aproduct acceptance 610 $asensory properties 610 $aoptimization 610 $acognitive dissonance theory 610 $aunhealthy = tasty intuition 610 $afood neophobia 610 $alow-sodium 610 $alow-sugar 610 $adescriptive name labels 610 $aout-of-home 610 $acatering 610 $asustainable nutrition 610 $afood 610 $anudge 610 $adecoy 610 $afood preference 610 $asensory perception 610 $afood choice 610 $amultidisciplinary 615 7$aResearch & information: general 615 7$aBiology, life sciences 615 7$aFood & society 700 $aByrne$b Derek V$4edt$01296148 702 $aByrne$b Derek V$4oth 906 $aBOOK 912 $a9910557289303321 996 $aConsumer Preference and Acceptance of Food Products$93023809 997 $aUNINA