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dc.contributor.editorByrne, Derek V.
dc.date.accessioned2021-05-01T15:47:25Z
dc.date.available2021-05-01T15:47:25Z
dc.date.issued2020
dc.identifierONIX_20210501_9783039436958_1099
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/69353
dc.description.abstractThe acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.
dc.languageEnglish
dc.subject.classificationbic Book Industry Communication::G Reference, information & interdisciplinary subjects::GP Research & information: general
dc.subject.classificationbic Book Industry Communication::P Mathematics & science::PS Biology, life sciences
dc.subject.classificationbic Book Industry Communication::J Society & social sciences::JF Society & culture: general::JFC Cultural studies::JFCV Food & society
dc.subject.othersugar reduction
dc.subject.othermultisensory integration
dc.subject.otherintrinsic factors
dc.subject.otherextrinsic factors
dc.subject.othersweetness perception
dc.subject.otherbest–worst scaling
dc.subject.othercluster analysis
dc.subject.otherconsumer preferences
dc.subject.otherfruits and vegetables
dc.subject.otherpost-ingestive sensation
dc.subject.otherappetite
dc.subject.othersatiety
dc.subject.otherconsumer
dc.subject.otherprotein
dc.subject.othercarbohydrate
dc.subject.otherbreakfast
dc.subject.othersleep curtailment
dc.subject.otherhedonics
dc.subject.othercomplex food matrices
dc.subject.othersweet liking phenotype
dc.subject.othersweet taste
dc.subject.othertexture
dc.subject.otherapple juice
dc.subject.otherconsumer perception
dc.subject.otherinternal preference mapping
dc.subject.othervisual attention
dc.subject.otherpackaging
dc.subject.otherlabel
dc.subject.othercoffee
dc.subject.otherespresso
dc.subject.otherhot beverages
dc.subject.othertemperature
dc.subject.otheresophageal cancer
dc.subject.othersensory trial
dc.subject.otherpreference
dc.subject.othertrust
dc.subject.otherchoice experiment
dc.subject.otherbest-worst scaling
dc.subject.otherlatent class analysis
dc.subject.otherhierarchical Bayesian mixed logit model
dc.subject.othersweet
dc.subject.othervanilla
dc.subject.otherconsumers
dc.subject.otherage
dc.subject.othergender
dc.subject.othersweet liker status
dc.subject.otheryoung adults
dc.subject.otherorganic food
dc.subject.othermarket
dc.subject.otherproduct acceptance
dc.subject.othersensory properties
dc.subject.otheroptimization
dc.subject.othercognitive dissonance theory
dc.subject.otherunhealthy = tasty intuition
dc.subject.otherfood neophobia
dc.subject.otherlow-sodium
dc.subject.otherlow-sugar
dc.subject.otherdescriptive name labels
dc.subject.otherout-of-home
dc.subject.othercatering
dc.subject.othersustainable nutrition
dc.subject.otherfood
dc.subject.othernudge
dc.subject.otherdecoy
dc.subject.otherfood preference
dc.subject.othersensory perception
dc.subject.otherfood choice
dc.subject.othermultidisciplinary
dc.titleConsumer Preference and Acceptance of Food Products
dc.typebook
oapen.identifier.doi10.3390/books978-3-03943-696-5
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783039436958
oapen.relation.isbn9783039436965
oapen.pages236
oapen.place.publicationBasel, Switzerland


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