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Sensory Analysis and Consumer Research in New Product Development

Weitere Verfasser:	Ruiz-Capillas, Claudia , [HerausgeberIn] Herranz, Ana Herrero , [HerausgeberIn]
Umfang/Format:	1 online resource (221 pages).
ISBN:	books978-3-0365-1425-3 9783036514260 9783036514253
Schlagworte:	Technology: general issues 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)
Online-Zugang:	DOAB: download the publication DOAB: description of the publication

Zugang:	Open Access
Benutzungs- und Reproduktionsbedingungen:	Creative Commons
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