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 electronic resource (221 p.)
• Soggetto topico: Technology: general issues
• Soggetto non controllato: maize-based stiff porridge; enrichment; hydrothermally treated soybeans; acceptability; new product development; consumer research; sensory profiling; meat products; ethanol extracts of spices; stevia; steviol glycosides; rebaudiosides; Reb A; Reb D; Reb M; aftertaste; CATA; PROP; consumer; preference; food acceptability; knowledge management; quality; entomophagy; edible insect; novel food; check-all-that-apply method; oat biscuit; functional food; yoghurt; tea; oolong tea; sensory quality; texture properties; food design; sensory profile; consumer test; meat product; consumers; flexitarianism; corpus linguistics; online product reviews; fish valorization; unexploited; low commercial value; hedonic tests; sustainability; product reformulation; molecular and Note by Note products; classical dishes; emotions; sensory analysis; food quality; sensory attributes; new meat product development; healthier meat products; Quantitative Descriptive Analysis (QDA); Check All That Apply (CATA); Napping; Flash Profile; Temporal Dominance of Sensations (TDS); sensory evaluation; sensory analytical test; affective test; food industry; Regional Innovation Scheme (RIS); new product development (NPD); texture; snacks; ideation; white space; marketplace; sensory properties; healthier products; food quality and safety; quantitative descriptive analysis (QDA); check-all-that-apply (CATA); napping; flash profile (FP); temporal dominance of sensations (TDS)
• 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