LEADER 04743nam 2201309z- 450 001 9910557372903321 005 20231214133035.0 035 $a(CKB)5400000000042162 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76457 035 $a(EXLCZ)995400000000042162 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aSensory Analysis and Consumer Research in New Product Development 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 electronic resource (221 p.) 311 $a3-0365-1426-0 311 $a3-0365-1425-2 330 $aSensory 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.). 606 $aTechnology: general issues$2bicssc 610 $amaize-based stiff porridge 610 $aenrichment 610 $ahydrothermally treated soybeans 610 $aacceptability 610 $anew product development 610 $aconsumer research 610 $asensory profiling 610 $ameat products 610 $aethanol extracts of spices 610 $astevia 610 $asteviol glycosides 610 $arebaudiosides 610 $aReb A 610 $aReb D 610 $aReb M 610 $aaftertaste 610 $aCATA 610 $aPROP 610 $aconsumer 610 $apreference 610 $afood acceptability 610 $aknowledge management 610 $aquality 610 $aentomophagy 610 $aedible insect 610 $anovel food 610 $acheck-all-that-apply method 610 $aoat biscuit 610 $afunctional food 610 $ayoghurt 610 $atea 610 $aoolong tea 610 $asensory quality 610 $atexture properties 610 $afood design 610 $asensory profile 610 $aconsumer test 610 $ameat product 610 $aconsumers 610 $aflexitarianism 610 $acorpus linguistics 610 $aonline product reviews 610 $afish valorization 610 $aunexploited 610 $alow commercial value 610 $ahedonic tests 610 $asustainability 610 $aproduct reformulation 610 $amolecular and Note by Note products 610 $aclassical dishes 610 $aemotions 610 $asensory analysis 610 $afood quality 610 $asensory attributes 610 $anew meat product development 610 $ahealthier meat products 610 $aQuantitative Descriptive Analysis (QDA) 610 $aCheck All That Apply (CATA) 610 $aNapping 610 $aFlash Profile 610 $aTemporal Dominance of Sensations (TDS) 610 $asensory evaluation 610 $asensory analytical test 610 $aaffective test 610 $afood industry 610 $aRegional Innovation Scheme (RIS) 610 $anew product development (NPD) 610 $atexture 610 $asnacks 610 $aideation 610 $awhite space 610 $amarketplace 610 $asensory properties 610 $ahealthier products 610 $afood quality and safety 610 $aquantitative descriptive analysis (QDA) 610 $acheck-all-that-apply (CATA) 610 $anapping 610 $aflash profile (FP) 610 $atemporal dominance of sensations (TDS) 615 7$aTechnology: general issues 700 $aRuiz-Capillas$b Claudia$4edt$01305962 702 $aHerranz$b Ana Herrero$4edt 702 $aRuiz-Capillas$b Claudia$4oth 702 $aHerranz$b Ana Herrero$4oth 906 $aBOOK 912 $a9910557372903321 996 $aSensory Analysis and Consumer Research in New Product Development$93030552 997 $aUNINA