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
DOAB: download the publication
DOAB: description of the publication
Signatur Standort Beschreibung Exemplarstatus Notiz
Online Präsenzbestand

Ähnliche Einträge