Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging
(Visualizza in formato marc)
(Visualizza in BIBFRAME)
| Autore: |
Torrico Damir
|
| Titolo: |
Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging
|
| Pubblicazione: | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica: | 1 electronic resource (180 p.) |
| Soggetto topico: | Psychology |
| Soggetto non controllato: | virtual reality |
| acceptability | |
| Cabernet Sauvignon | |
| wine | |
| context | |
| emotions | |
| immersive environments | |
| chocolate products | |
| hordenine | |
| happiness | |
| beer consumption | |
| sensory analysis | |
| beer styles | |
| entomophagy | |
| neophobia | |
| alternative protein source | |
| emojis | |
| EsSense profile® | |
| facial expressions | |
| purchase intention | |
| energy drinks | |
| beef | |
| chocolate | |
| biometrics | |
| Cochran's Q test | |
| ethnic | |
| plant | |
| conscious | |
| unconscious | |
| check-all-that-apply | |
| linear model | |
| correspondence analysis | |
| RPPG and PPG heart rate | |
| branding | |
| familiarity | |
| soy sauce | |
| food images | |
| consumer | |
| approach-avoidance | |
| Approach-Avoidance Task (AAT) | |
| valence | |
| arousal | |
| wanting | |
| implicit measure | |
| self-report | |
| mobile phone | |
| home-use test | |
| ecological validity | |
| jambalaya | |
| online auction | |
| Persona (resp. second.): | TorricoDamir |
| Sommario/riassunto: | This book reprinted from articles published in the Special Issue “Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging” of the journal Foods aims to provide a deeper understanding of novel techniques to measure the different sensory, emotional, and physiological responses toward foods. The editor hopes that the findings from this Special Issue can help the broader scientific community to understand the use of novel sensory science techniques that can be used in the evaluation of products. |
| Altri titoli varianti: | Novel Techniques to Measure the Sensory, Emotional, and Physiological |
| Titolo autorizzato: | Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910557331503321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |