LEADER 04642nam 2201525z- 450 001 9910595068203321 005 20231214133223.0 035 $a(CKB)5680000000080850 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/92137 035 $a(EXLCZ)995680000000080850 100 $a20202209d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aSensory and Consumer Research for a Sustainable Food System 210 $aBasel$cMDPI Books$d2022 215 $a1 electronic resource (384 p.) 311 $a3-0365-5121-2 311 $a3-0365-5122-0 330 $aThis 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. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aTechnology, engineering, agriculture$2bicssc 610 $aorganic food 610 $adiscount supermarket 610 $apurchase intention 610 $astructural equation model (SEM) 610 $agrocery retailing 610 $aheritage cereals 610 $aconsumer attitudes 610 $apreferences and awareness 610 $aformulation 610 $alegume 610 $aprofile 610 $aTDS 610 $amulti-intake 610 $abitter 610 $abeany 610 $aastringent 610 $adual fortification 610 $asensory evaluation 610 $airon and zinc deficiency 610 $alentil 610 $awillingness to try 610 $aneophobia 610 $astructural equation model 610 $aconsumer acceptance 610 $adescriptive analysis 610 $ameat analog 610 $ameat extender 610 $aplant-based 610 $aalternative protein 610 $aimitation meat 610 $alunch buffet 610 $avegetables 610 $afood intake 610 $amultisensory 610 $aemotion terms 610 $aingredients 610 $apleasantness 610 $asensory 610 $asustainability 610 $aacceptance 610 $asensory descriptive analysis 610 $aCATA 610 $atexture analyzer 610 $apulses 610 $agreen peas 610 $achickpea 610 $arice 610 $anon-thermal processing technologies 610 $aconsumer perception 610 $afruit and vegetables 610 $afood processing 610 $asensory characterisation 610 $adiscarded fish 610 $aseafood 610 $afishing 610 $aseason 610 $afood choice motivations 610 $afood waste 610 $awillingness to pay 610 $aconsumer behavior 610 $aconvenience food 610 $adeterminants 610 $aconsumption 610 $aconfirmatory factor analysis 610 $astructural equation modeling 610 $aplant-based dairy alternatives 610 $ainnovation 610 $asustainable foods 610 $amountain cheese 610 $aacceptability 610 $aconjoint analysis 610 $aexternal information 610 $aconsumer segmentation 610 $afood sustainability 610 $anon-dairy cheese 610 $asoy-based cheese 610 $apaper-based packaging 610 $asensory attributes 610 $aconsumer acceptability 610 $abiscuit packages 610 $ameat packages 610 $aconsumers 610 $afocus groups 610 $aenvironmentally friendly 610 $abrown rice 610 $awhite rice 610 $aJust About Right scale 610 $aJAR 610 $apenalty analysis 610 $aflexitarian 610 $ameat analogue 610 $ameat substitute 610 $aonline survey 610 $aplant-based protein 610 $avegan 610 $avegetarian 615 7$aResearch & information: general 615 7$aBiology, life sciences 615 7$aTechnology, engineering, agriculture 700 $aKnaapila$b Antti$4edt$01329044 702 $aKnaapila$b Antti$4oth 906 $aBOOK 912 $a9910595068203321 996 $aSensory and Consumer Research for a Sustainable Food System$93039262 997 $aUNINA