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Dsp4. --- Neophobia. --- Stimulus. --- Taste.

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The current demand for healthy and sustainable foods has encouraged the development of new alternatives, even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower amount of inputs, as well as the utilization of food by-products to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of the so-called consumer food neophobia. For this reason, papers dealing with the consumer acceptance of these food innovations are also welcome. Thus, the aim of this Special Issue of Foods is to provide documents focused on the production of healthier and more sustainable foods by using novel ingredients, food by-products, or new production processes.

Business strategy --- melon-seed oil --- fruit waste --- tocopherols --- tocotrienols --- unsaturated fatty acids --- screw press --- tree nuts --- chemical composition --- proteins --- carbohydrates --- minerals --- phytochemicals --- polyphenols --- antioxidants --- volatile compounds --- saffron --- crocetin --- obesity --- agri-food marketing --- consumer behaviour --- economic and social crisis --- health --- innovation --- GM foods --- food labelling --- soybean oil --- willingness to pay --- choice experiment --- LC-mass spectrometry --- antioxidant capacity --- vacuum impregnation --- polyphenolic profile --- lulo fruit juice --- spermidine --- food innovation --- chia --- flax --- proximate composition --- sesame --- poppy --- product innovation --- process innovation --- neophobia --- food technology neophobia --- wine neophobia scale --- ham --- slices --- Crocus sativus L. --- pH --- color --- sensorial quality --- safranal --- pulsed electric fields --- pecan nut oil --- oil extraction yield --- microstructural analysis --- oil stability --- enzyme activity --- novel foods --- functional food --- food by-product --- sustainability --- food neophobia --- melon-seed oil --- fruit waste --- tocopherols --- tocotrienols --- unsaturated fatty acids --- screw press --- tree nuts --- chemical composition --- proteins --- carbohydrates --- minerals --- phytochemicals --- polyphenols --- antioxidants --- volatile compounds --- saffron --- crocetin --- obesity --- agri-food marketing --- consumer behaviour --- economic and social crisis --- health --- innovation --- GM foods --- food labelling --- soybean oil --- willingness to pay --- choice experiment --- LC-mass spectrometry --- antioxidant capacity --- vacuum impregnation --- polyphenolic profile --- lulo fruit juice --- spermidine --- food innovation --- chia --- flax --- proximate composition --- sesame --- poppy --- product innovation --- process innovation --- neophobia --- food technology neophobia --- wine neophobia scale --- ham --- slices --- Crocus sativus L. --- pH --- color --- sensorial quality --- safranal --- pulsed electric fields --- pecan nut oil --- oil extraction yield --- microstructural analysis --- oil stability --- enzyme activity --- novel foods --- functional food --- food by-product --- sustainability --- food neophobia

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

The current demand for healthy and sustainable foods has encouraged the development of new alternatives, even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower amount of inputs, as well as the utilization of food by-products to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of the so-called consumer food neophobia. For this reason, papers dealing with the consumer acceptance of these food innovations are also welcome. Thus, the aim of this Special Issue of Foods is to provide documents focused on the production of healthier and more sustainable foods by using novel ingredients, food by-products, or new production processes.

melon-seed oil --- fruit waste --- tocopherols --- tocotrienols --- unsaturated fatty acids --- screw press --- tree nuts --- chemical composition --- proteins --- carbohydrates --- minerals --- phytochemicals --- polyphenols --- antioxidants --- volatile compounds --- saffron --- crocetin --- obesity --- agri-food marketing --- consumer behaviour --- economic and social crisis --- health --- innovation --- GM foods --- food labelling --- soybean oil --- willingness to pay --- choice experiment --- LC-mass spectrometry --- antioxidant capacity --- vacuum impregnation --- polyphenolic profile --- lulo fruit juice --- spermidine --- food innovation --- chia --- flax --- proximate composition --- sesame --- poppy --- product innovation --- process innovation --- neophobia --- food technology neophobia --- wine neophobia scale --- ham --- slices --- Crocus sativus L. --- pH --- color --- sensorial quality --- safranal --- pulsed electric fields --- pecan nut oil --- oil extraction yield --- microstructural analysis --- oil stability --- enzyme activity --- novel foods --- functional food --- food by-product --- sustainability --- food neophobia

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This book reprinted from articles published in the Special Issue “Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging” of the journal Foods aims to provide a deeper understanding of novel techniques to measure the different sensory, emotional, and physiological responses toward foods. The editor hopes that the findings from this Special Issue can help the broader scientific community to understand the use of novel sensory science techniques that can be used in the evaluation of products.

virtual reality --- acceptability --- Cabernet Sauvignon --- wine --- context --- emotions --- immersive environments --- chocolate products --- hordenine --- happiness --- beer consumption --- sensory analysis --- beer styles --- entomophagy --- neophobia --- alternative protein source --- emojis --- EsSense profile® --- facial expressions --- purchase intention --- energy drinks --- beef --- chocolate --- biometrics --- Cochran’s Q test --- ethnic --- plant --- conscious --- unconscious --- check-all-that-apply --- linear model --- correspondence analysis --- RPPG and PPG heart rate --- branding --- familiarity --- soy sauce --- food images --- consumer --- approach–avoidance --- Approach–Avoidance Task (AAT) --- valence --- arousal --- wanting --- implicit measure --- self-report --- mobile phone --- home-use test --- ecological validity --- jambalaya --- online auction --- n/a --- Cochran's Q test --- approach-avoidance --- Approach-Avoidance Task (AAT)

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• Reference Manager
• EndNote
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This book reprinted from articles published in the Special Issue “Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging” of the journal Foods aims to provide a deeper understanding of novel techniques to measure the different sensory, emotional, and physiological responses toward foods. The editor hopes that the findings from this Special Issue can help the broader scientific community to understand the use of novel sensory science techniques that can be used in the evaluation of products.

Psychology --- virtual reality --- acceptability --- Cabernet Sauvignon --- wine --- context --- emotions --- immersive environments --- chocolate products --- hordenine --- happiness --- beer consumption --- sensory analysis --- beer styles --- entomophagy --- neophobia --- alternative protein source --- emojis --- EsSense profile® --- facial expressions --- purchase intention --- energy drinks --- beef --- chocolate --- biometrics --- Cochran's Q test --- ethnic --- plant --- conscious --- unconscious --- check-all-that-apply --- linear model --- correspondence analysis --- RPPG and PPG heart rate --- branding --- familiarity --- soy sauce --- food images --- consumer --- approach-avoidance --- Approach-Avoidance Task (AAT) --- valence --- arousal --- wanting --- implicit measure --- self-report --- mobile phone --- home-use test --- ecological validity --- jambalaya --- online auction --- virtual reality --- acceptability --- Cabernet Sauvignon --- wine --- context --- emotions --- immersive environments --- chocolate products --- hordenine --- happiness --- beer consumption --- sensory analysis --- beer styles --- entomophagy --- neophobia --- alternative protein source --- emojis --- EsSense profile® --- facial expressions --- purchase intention --- energy drinks --- beef --- chocolate --- biometrics --- Cochran's Q test --- ethnic --- plant --- conscious --- unconscious --- check-all-that-apply --- linear model --- correspondence analysis --- RPPG and PPG heart rate --- branding --- familiarity --- soy sauce --- food images --- consumer --- approach-avoidance --- Approach-Avoidance Task (AAT) --- valence --- arousal --- wanting --- implicit measure --- self-report --- mobile phone --- home-use test --- ecological validity --- jambalaya --- online auction