TY - BOOK ID - 146204743 TI - Sensory and Consumer Research for a Sustainable Food System PY - 2022 PB - Basel MDPI Books DB - UniCat KW - Research & information: general KW - Biology, life sciences KW - Technology, engineering, agriculture KW - organic food KW - discount supermarket KW - purchase intention KW - structural equation model (SEM) KW - grocery retailing KW - heritage cereals KW - consumer attitudes KW - preferences and awareness KW - formulation KW - legume KW - profile KW - TDS KW - multi-intake KW - bitter KW - beany KW - astringent KW - dual fortification KW - sensory evaluation KW - iron and zinc deficiency KW - lentil KW - willingness to try KW - neophobia KW - structural equation model KW - consumer acceptance KW - descriptive analysis KW - meat analog KW - meat extender KW - plant-based KW - alternative protein KW - imitation meat KW - lunch buffet KW - vegetables KW - food intake KW - multisensory KW - emotion terms KW - ingredients KW - pleasantness KW - sensory KW - sustainability KW - acceptance KW - sensory descriptive analysis KW - CATA KW - texture analyzer KW - pulses KW - green peas KW - chickpea KW - rice KW - non-thermal processing technologies KW - consumer perception KW - fruit and vegetables KW - food processing KW - sensory characterisation KW - discarded fish KW - seafood KW - fishing KW - season KW - food choice motivations KW - food waste KW - willingness to pay KW - consumer behavior KW - convenience food KW - determinants KW - consumption KW - confirmatory factor analysis KW - structural equation modeling KW - plant-based dairy alternatives KW - innovation KW - sustainable foods KW - mountain cheese KW - acceptability KW - conjoint analysis KW - external information KW - consumer segmentation KW - food sustainability KW - non-dairy cheese KW - soy-based cheese KW - paper-based packaging KW - sensory attributes KW - consumer acceptability KW - biscuit packages KW - meat packages KW - consumers KW - focus groups KW - environmentally friendly KW - brown rice KW - white rice KW - Just About Right scale KW - JAR KW - penalty analysis KW - flexitarian KW - meat analogue KW - meat substitute KW - online survey KW - plant-based protein KW - vegan KW - vegetarian KW - organic food KW - discount supermarket KW - purchase intention KW - structural equation model (SEM) KW - grocery retailing KW - heritage cereals KW - consumer attitudes KW - preferences and awareness KW - formulation KW - legume KW - profile KW - TDS KW - multi-intake KW - bitter KW - beany KW - astringent KW - dual fortification KW - sensory evaluation KW - iron and zinc deficiency KW - lentil KW - willingness to try KW - neophobia KW - structural equation model KW - consumer acceptance KW - descriptive analysis KW - meat analog KW - meat extender KW - plant-based KW - alternative protein KW - imitation meat KW - lunch buffet KW - vegetables KW - food intake KW - multisensory KW - emotion terms KW - ingredients KW - pleasantness KW - sensory KW - sustainability KW - acceptance KW - sensory descriptive analysis KW - CATA KW - texture analyzer KW - pulses KW - green peas KW - chickpea KW - rice KW - non-thermal processing technologies KW - consumer perception KW - fruit and vegetables KW - food processing KW - sensory characterisation KW - discarded fish KW - seafood KW - fishing KW - season KW - food choice motivations KW - food waste KW - willingness to pay KW - consumer behavior KW - convenience food KW - determinants KW - consumption KW - confirmatory factor analysis KW - structural equation modeling KW - plant-based dairy alternatives KW - innovation KW - sustainable foods KW - mountain cheese KW - acceptability KW - conjoint analysis KW - external information KW - consumer segmentation KW - food sustainability KW - non-dairy cheese KW - soy-based cheese KW - paper-based packaging KW - sensory attributes KW - consumer acceptability KW - biscuit packages KW - meat packages KW - consumers KW - focus groups KW - environmentally friendly KW - brown rice KW - white rice KW - Just About Right scale KW - JAR KW - penalty analysis KW - flexitarian KW - meat analogue KW - meat substitute KW - online survey KW - plant-based protein KW - vegan KW - vegetarian UR - https://www.unicat.be/uniCat?func=search&query=sysid:146204743 AB - This book is a compilation of articles published in the Special Issue “Sensory and Consumer Research for a Sustainable Food System” of the journal Foods. The compilation includes 18 original research articles, 2 review articles, and 1 editorial. The articles show how sensory and consumer research can contribute to the development of a sustainable food system. ER -