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Sensory evaluation and consumer acceptance of new food products

Titre :	Sensory evaluation and consumer acceptance of new food products : principles and applications Ajouter au panier
Auteur(s) :	Ana Isabel de Almeida Costa, Auteur (et co-auteur) Ana Isabel de Almeida Costa, Éditeur scientifique Maria João P. Monteiro, Éditeur scientifique Elsa Lamy, Éditeur scientifique
Type de document :	Livre
Sujets :	Alimentation -- Aspect social ; Alimentation -- Aspect anthropologique ; Alimentation et nutrition ; Alimentation -- Recherche ; Habitudes alimentaires ; Aliments -- Saveur
Résumé :	Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consumer interest. Answers to what causes this and what can be done about it are complex and remain unclear. This wide-ranging reference collates important information about all aspects of this in one volume for the first time. It provides comprehensive, state-of-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages. Combining knowledge and expertise from multiple disciplines that study food sensory evaluation and consumer behaviour, it covers advan[...] Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consumer interest. Answers to what causes this and what can be done about it are complex and remain unclear. This wide-ranging reference collates important information about all aspects of this in one volume for the first time. It provides comprehensive, state-of-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages. Combining knowledge and expertise from multiple disciplines that study food sensory evaluation and consumer behaviour, it covers advanced methods including analytical, instrumental and human characterization of flavour, aspects of food processing and special research applications of knowledge and methods related to consumers’ evaluation of new food products. Researchers and professionals working in food science and chemistry are sure to find this an interesting read. (4è de couverture)
Editeur(s) :	Londres : Royal Society of Chemistry
Date de publication :	2024
Collection :	Food chemistry, function and analysis, ISSN 2398-0656, num. 43
Format :	1 vol. (xxiv-562 p.) / ill. en coul. / 24 cm
Table des matières :	Part I: Principles and Methods Chapter 1: Anatomical and Physiological Bases of Food Perception Chapter 2: Evaluation of Taste Function Chapter 3: The Sensory Properties of Foods and Their Assessment by Trained Individuals Chapter 4: Rapid Sensory Profiling Methods for Research and Industrial Applications Chapter 6: Oral Food Perception and the Development of Food Preferences: Innate and Learned Factors Chapter 7: Assessment [...] Part I: Principles and Methods Chapter 1: Anatomical and Physiological Bases of Food Perception Chapter 2: Evaluation of Taste Function Chapter 3: The Sensory Properties of Foods and Their Assessment by Trained Individuals Chapter 4: Rapid Sensory Profiling Methods for Research and Industrial Applications Chapter 6: Oral Food Perception and the Development of Food Preferences: Innate and Learned Factors Chapter 7: Assessment of Individual Differences in Sensory Evaluation Chapter 8: Assessment of Psychophysiological Responses to Sensory Stimuli Chapter 9: In-context Measures of Food Acceptance Across the Lifespan Chapter 10: Assessment of Emotional Responses to Food Products Chapter 11: Food Neophobia: Measurement, Variability and Consequences Chapter 12: Cross-cultural Consumer Studies Chapter 13: Using Netnography and Online Platforms for Qualitative Consumer Insight Part II: Applications Chapter 14: Foods to Improve the Nutrition Status and Wellbeing of Consumers in Africa Chapter 15: Foods, Dishes and Flavours from Latin American Tradition: A Case Study of Mexico, Brazil and Argentina Chapter 16: Consumer Perception and Acceptance of Foods in Asia Chapter 17: Consumer Perception and Acceptance of Foods in Africa Chapter 18: Traditional, Artisan, and Craft Foods and Drinks Chapter 19: Consumer Perception and Acceptance of Healthy and Sustainable Food: Trends, Challenges and Mitigatory Strategies Chapter 20: Sensory Quality and Consumer Acceptance of Foods from Agri-food By-products Chapter 21: Sensory Profile and Consumer Acceptance of Edible Insects and Insect-based Foods Chapter 22: Foods for Diet-related Disease Prevention and Health Promotion: Sensory Quality and Consumer Acceptance Chapter 23: Delicious or Interesting? On the Changing Aims of Contemporary Cuisine and Its Role in Food Adoption
Langue(s) :	Anglais
Identifiant :	978-1-83916-154-4
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=232485

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