LEADER 04811nam 2201309z- 450 001 9910557371703321 005 20231214132951.0 035 $a(CKB)5400000000042174 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76595 035 $a(EXLCZ)995400000000042174 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFood, Health and Safety in Cross Cultural Consumer Contexts 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 electronic resource (263 p.) 311 $a3-0365-1340-X 311 $a3-0365-1339-6 330 $aThe concept of cross-cultural perspectives in research in food is important in general and particularly so in relation to human perception in food and health. Food concepts are very different across different jurisdictions. Different markets and cultures have varying perspectives on what is considered a palatable, acceptable, or useful food or food product; in simple terms, one size does not at all in the majority of cases. Specific markets thus need targeted food design, to be successful from a myriad of perspectives. In this Special Issue anthology "Food, Health and Safety in Cross-Cultural Consumer Contexts", we bring together articles that show the wide range of studies from fundamental to market applicability currently in focus in sensory and consumer science in food, health, and safety cross-cultural contexts. From the included perspectives, it is abundantly clear that there is a need for much knowledge related to future food design linked to cross-cultural contexts and that this will continue to be critical to the success of food transfer in global food markets. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aFood & society$2bicssc 610 $afruit chips 610 $ahedonic based projective mapping 610 $ahedonic transfer 610 $across-culture 610 $aconsumer liking 610 $across-cultural 610 $apost-ingestive food pleasure 610 $afood reward 610 $apost-ingestive sensation 610 $asatisfaction 610 $achina 610 $aDenmark 610 $acoffee 610 $atemperature 610 $arisk 610 $afood service industry 610 $aBrazil 610 $aWaterford Blaa 610 $across-cultural consumer differences 610 $asensory attributes 610 $agender differences 610 $aage differences 610 $aPGI status 610 $aoat products 610 $aconsumers 610 $aliking 610 $aCheck-All-That-Apply 610 $aChina 610 $aFinland 610 $aindividual differences 610 $ataste mixtures 610 $amodel matrix 610 $ataste primaries 610 $ataste-taste interactions 610 $abasic tastes 610 $ahierarchical clustering 610 $aconsumer survey 610 $afood safety 610 $afood hygiene 610 $afood handling 610 $aconsumer behavior 610 $arisk perception 610 $ahealthy food consumption 610 $acultural consumer context 610 $amicrobiological risk 610 $ahealth 610 $aoptimistic bias 610 $asocial trust 610 $ainformation behavior 610 $acertification mark 610 $apurchase intention 610 $adairy 610 $adiet 610 $abutter preference 610 $asensory 610 $avolatiles 610 $ameat substitute 610 $ameathybrid 610 $aconsumer preference 610 $aplant-based proteins 610 $afood quality 610 $aKosovar consumers 610 $aAlbanian consumers 610 $aWestern Balkan countries 610 $abootstrapping 610 $abeef 610 $atraceability system 610 $amarketing 610 $aconsumer 610 $asafety food 610 $across cultural study 610 $aquestionnaire 610 $aorganic foods consumerism 610 $afood innovation adoption 610 $afood security 610 $acircular economy 610 $ahealth consciousness 610 $aenvironmental concern 615 7$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 $a9910557371703321 996 $aFood, Health and Safety in Cross Cultural Consumer Contexts$93030551 997 $aUNINA