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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.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- organic food --- discount supermarket --- purchase intention --- structural equation model (SEM) --- grocery retailing --- heritage cereals --- consumer attitudes --- preferences and awareness --- formulation --- legume --- profile --- TDS --- multi-intake --- bitter --- beany --- astringent --- dual fortification --- sensory evaluation --- iron and zinc deficiency --- lentil --- willingness to try --- neophobia --- structural equation model --- consumer acceptance --- descriptive analysis --- meat analog --- meat extender --- plant-based --- alternative protein --- imitation meat --- lunch buffet --- vegetables --- food intake --- multisensory --- emotion terms --- ingredients --- pleasantness --- sensory --- sustainability --- acceptance --- sensory descriptive analysis --- CATA --- texture analyzer --- pulses --- green peas --- chickpea --- rice --- non-thermal processing technologies --- consumer perception --- fruit and vegetables --- food processing --- sensory characterisation --- discarded fish --- seafood --- fishing --- season --- food choice motivations --- food waste --- willingness to pay --- consumer behavior --- convenience food --- determinants --- consumption --- confirmatory factor analysis --- structural equation modeling --- plant-based dairy alternatives --- innovation --- sustainable foods --- mountain cheese --- acceptability --- conjoint analysis --- external information --- consumer segmentation --- food sustainability --- non-dairy cheese --- soy-based cheese --- paper-based packaging --- sensory attributes --- consumer acceptability --- biscuit packages --- meat packages --- consumers --- focus groups --- environmentally friendly --- brown rice --- white rice --- Just About Right scale --- JAR --- penalty analysis --- flexitarian --- meat analogue --- meat substitute --- online survey --- plant-based protein --- vegan --- vegetarian --- organic food --- discount supermarket --- purchase intention --- structural equation model (SEM) --- grocery retailing --- heritage cereals --- consumer attitudes --- preferences and awareness --- formulation --- legume --- profile --- TDS --- multi-intake --- bitter --- beany --- astringent --- dual fortification --- sensory evaluation --- iron and zinc deficiency --- lentil --- willingness to try --- neophobia --- structural equation model --- consumer acceptance --- descriptive analysis --- meat analog --- meat extender --- plant-based --- alternative protein --- imitation meat --- lunch buffet --- vegetables --- food intake --- multisensory --- emotion terms --- ingredients --- pleasantness --- sensory --- sustainability --- acceptance --- sensory descriptive analysis --- CATA --- texture analyzer --- pulses --- green peas --- chickpea --- rice --- non-thermal processing technologies --- consumer perception --- fruit and vegetables --- food processing --- sensory characterisation --- discarded fish --- seafood --- fishing --- season --- food choice motivations --- food waste --- willingness to pay --- consumer behavior --- convenience food --- determinants --- consumption --- confirmatory factor analysis --- structural equation modeling --- plant-based dairy alternatives --- innovation --- sustainable foods --- mountain cheese --- acceptability --- conjoint analysis --- external information --- consumer segmentation --- food sustainability --- non-dairy cheese --- soy-based cheese --- paper-based packaging --- sensory attributes --- consumer acceptability --- biscuit packages --- meat packages --- consumers --- focus groups --- environmentally friendly --- brown rice --- white rice --- Just About Right scale --- JAR --- penalty analysis --- flexitarian --- meat analogue --- meat substitute --- online survey --- plant-based protein --- vegan --- vegetarian

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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.

organic food --- discount supermarket --- purchase intention --- structural equation model (SEM) --- grocery retailing --- heritage cereals --- consumer attitudes --- preferences and awareness --- formulation --- legume --- profile --- TDS --- multi-intake --- bitter --- beany --- astringent --- dual fortification --- sensory evaluation --- iron and zinc deficiency --- lentil --- willingness to try --- neophobia --- structural equation model --- consumer acceptance --- descriptive analysis --- meat analog --- meat extender --- plant-based --- alternative protein --- imitation meat --- lunch buffet --- vegetables --- food intake --- multisensory --- emotion terms --- ingredients --- pleasantness --- sensory --- sustainability --- acceptance --- sensory descriptive analysis --- CATA --- texture analyzer --- pulses --- green peas --- chickpea --- rice --- non-thermal processing technologies --- consumer perception --- fruit and vegetables --- food processing --- sensory characterisation --- discarded fish --- seafood --- fishing --- season --- food choice motivations --- food waste --- willingness to pay --- consumer behavior --- convenience food --- determinants --- consumption --- confirmatory factor analysis --- structural equation modeling --- plant-based dairy alternatives --- innovation --- sustainable foods --- mountain cheese --- acceptability --- conjoint analysis --- external information --- consumer segmentation --- food sustainability --- non-dairy cheese --- soy-based cheese --- paper-based packaging --- sensory attributes --- consumer acceptability --- biscuit packages --- meat packages --- consumers --- focus groups --- environmentally friendly --- brown rice --- white rice --- Just About Right scale --- JAR --- penalty analysis --- flexitarian --- meat analogue --- meat substitute --- online survey --- plant-based protein --- vegan --- vegetarian --- n/a