Sensory Analysis and Consumer Research in New Product Development

• Autore: Ruiz-Capillas Claudia
• Pubblicazione: Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
• Descrizione fisica: 1 online resource (221 p.)
• Soggetto topico: Technology: general issues
• Soggetto non controllato: acceptability; affective test; aftertaste; CATA; Check All That Apply (CATA); check-all-that-apply (CATA); check-all-that-apply method; classical dishes; consumer; consumer research; consumer test; consumers; corpus linguistics; edible insect; emotions; enrichment; entomophagy; ethanol extracts of spices; fish valorization; Flash Profile; flash profile (FP); flexitarianism; food acceptability; food design; food industry; food quality; food quality and safety; functional food; healthier meat products; healthier products; hedonic tests; hydrothermally treated soybeans; ideation; knowledge management; low commercial value; maize-based stiff porridge; marketplace; meat product; meat products; molecular and Note by Note products; napping; Napping; new meat product development; new product development; new product development (NPD); novel food; oat biscuit; online product reviews; oolong tea; preference; product reformulation; PROP; quality; quantitative descriptive analysis (QDA); Quantitative Descriptive Analysis (QDA); Reb A; Reb D; Reb M; rebaudiosides; Regional Innovation Scheme (RIS); sensory analysis; sensory analytical test; sensory attributes; sensory evaluation; sensory profile; sensory profiling; sensory properties; sensory quality; snacks; stevia; steviol glycosides; sustainability; tea; temporal dominance of sensations (TDS); Temporal Dominance of Sensations (TDS); texture; texture properties; unexploited; white space; yoghurt
• Persona (resp. second.): HerranzAna Herrero; Ruiz-CapillasClaudia
• Sommario/riassunto: Sensory 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.).
• Titolo autorizzato: Sensory Analysis and Consumer Research in New Product Development
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910557372903321
• Lo trovi qui: Univ. Federico II