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Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment
| Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment |
| Autore | Fuentes Sigfredo |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (114 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
sensory
physicochemical measurements artificial neural networks near infra-red spectroscopy wine quality machine learning modeling weather consumer acceptance prediction data fusion emotion recognition facial expression recognition galvanic skin response machine learning neural networks sensory analysis avocado cultivars preference mapping sensory evaluation sensory descriptive analysis consumer science unifloral honeys botanical origin physicochemical parameters classification natural language processing deep learning sensory science flavor lexicon long short-term memory |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910566478503321 |
Fuentes Sigfredo
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Motivations Associated with Food Choices and Eating Practices
| Motivations Associated with Food Choices and Eating Practices |
| Pubbl/distr/stampa | Basel, Switzerland : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2021 |
| Descrizione fisica | 1 electronic resource (265 pages) |
| Soggetto topico |
Research
Biology Food - Social aspects |
| Soggetto non controllato |
eating determinants
healthy diet emotions feeding behavior socio-cultural environment instrument validation edible flowers food security gourmet kitchen knowledge questionnaire survey supercritical CO2-drying beetroot snacks preference mapping mean drop analysis perceptions healthy eating emotional motivations individual differences perceived risk functional risk psychological risk social risk physical risk negative past experiences structural equation modeling consumer behavior buying intention consumer acceptance marketing innovation price beverages milk permeate wheat bran fruit/berry by-products antimicrobial properties antioxidant properties overall acceptability emotions induced for consumers literature survey Scopus brands consumer preferences milk cheese butter yogurt authenticity scale genuine cheese specialty country-of-origin labels product identification stated willingness to consume food choices health motivation BMI food behavior education food choice food consumption university workplace determinants barriers |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557367103321 |
| Basel, Switzerland : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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