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Oral, periodontal diseases, chewing disorders, and many destructive inflammatory diseases of the supporting tissues of the teeth are caused by an imbalance between the host defense and environmental factors like bacteria, smoking, and poor nutrition. For these reasons, the focus should not only be on plaque control and removal of bacteria but also on improving host resistance through smoking abstention, stress reduction, and a healthy diet. The importance of micronutrients has been extensively reviewed, and it was concluded that prevention and treatment of periodontitis daily nutrition should include sufficient antioxidants, probiotics, natural agents, vitamin D, and calcium. Regarding antioxidants, vitamin C has attracted the attention of periodontal researchers. To date, there is limited available research investigating the effect of diet supplementation on the oral and periodontal condition.

periodontitis --- Pelargonium sidoides DC root extract --- proanthocyanidins --- bacteriotoxicity --- inflammatory cytokines --- gene expression --- fibroblasts --- macrophages --- leukocytes --- vitamin C --- retinol --- α-carotene --- β-carotene --- β-cryptoxanthin --- γ-tocopherol --- lutein --- zeaxanthin --- lycopene --- ischemic heart disease --- C-reactive protein --- cardiovascular disease --- clinical trial --- dietary supplements --- dental implants --- osseointegration --- vitamin D --- magnesium --- resveratrol --- ascorbic acid --- zinc --- calcium --- bone --- diabetes mellitus --- periodontal disease --- natural agents --- gingivitis --- antioxidants --- vitamins --- oolong tea --- phenolic profile --- salivary microbiota --- 16S rRNA sequencing --- bacterial diversities --- correlation network --- oral diseases --- diet --- nutrients --- nutraceutics --- therapy --- host response

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Cake products with highly acceptable flavor and mouthfeel are not always successful in the marketplace. Sales of identical cake products sold in two different bakery shops often differ. Patrons’ choices of specific cake items differ depending on menu designs at restaurants. Such examples suggest that consumer behavior related to eating, preparing, or purchasing foods and beverages is typically complex, dynamic, and sensitive to environmental cues surrounding them. The nine original research articles and two systematic review articles addressed in this book provide recent informative and insightful findings on how sensory cues related to eating/drinking environmental contexts can serve as “sensory nudges” that induce healthy eating and drinking along with consumer satisfaction.

Philosophy --- crossmodal correspondences --- weight --- colour --- sweetness --- carbonation --- mediation --- product design --- packaging --- packaging design --- transparent packaging --- expected taste --- food judgements --- position --- complexity --- mixture perception --- recipe --- menu design --- multi-sip --- time–intensity --- retronasal aroma --- oolong tea beverage --- consumption experience --- warm-up sample --- taste --- sensory evaluation --- context --- virtual reality --- immersion --- hedonics --- alcoholic beverages --- crossmodal correspondence --- social judgment --- facial shapes --- sweet --- sour --- TCATA --- crossmodal --- core affect --- psychoacoustics --- ice cream --- choice --- palatability perception --- the number of options --- curry --- tea --- choice architecture --- sensory nudges --- visual cues --- sustainable consumer behavior --- display area size --- quantity of displayed products --- visibility --- hand-feel touch --- haptics --- tactile --- cross-modal correspondence --- sensory perception --- consumer behavior --- emotional response --- scent --- fragrance --- congruency --- wait staff --- dining experience --- interpersonal behavior --- food perception --- food consumption --- nudge --- sensory --- perception --- acceptability

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Cake products with highly acceptable flavor and mouthfeel are not always successful in the marketplace. Sales of identical cake products sold in two different bakery shops often differ. Patrons’ choices of specific cake items differ depending on menu designs at restaurants. Such examples suggest that consumer behavior related to eating, preparing, or purchasing foods and beverages is typically complex, dynamic, and sensitive to environmental cues surrounding them. The nine original research articles and two systematic review articles addressed in this book provide recent informative and insightful findings on how sensory cues related to eating/drinking environmental contexts can serve as “sensory nudges” that induce healthy eating and drinking along with consumer satisfaction.

Philosophy --- crossmodal correspondences --- weight --- colour --- sweetness --- carbonation --- mediation --- product design --- packaging --- packaging design --- transparent packaging --- expected taste --- food judgements --- position --- complexity --- mixture perception --- recipe --- menu design --- multi-sip --- time–intensity --- retronasal aroma --- oolong tea beverage --- consumption experience --- warm-up sample --- taste --- sensory evaluation --- context --- virtual reality --- immersion --- hedonics --- alcoholic beverages --- crossmodal correspondence --- social judgment --- facial shapes --- sweet --- sour --- TCATA --- crossmodal --- core affect --- psychoacoustics --- ice cream --- choice --- palatability perception --- the number of options --- curry --- tea --- choice architecture --- sensory nudges --- visual cues --- sustainable consumer behavior --- display area size --- quantity of displayed products --- visibility --- hand-feel touch --- haptics --- tactile --- cross-modal correspondence --- sensory perception --- consumer behavior --- emotional response --- scent --- fragrance --- congruency --- wait staff --- dining experience --- interpersonal behavior --- food perception --- food consumption --- nudge --- sensory --- perception --- acceptability

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Sensory analysis and consumer research are relevant tools in innovation andnew product development, from design to commercialization. This Special Issuehas collected 13 valuable scientific contributions, including 1 review, 12 originalresearch articles and an editorial. The SI provides an interesting outlookand better understanding of sensorial analysis with the different techniques andconsumer research on new product development. Important practical applicationshave been reported on the development of different novel, functional andenhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecularproducts, etc.), which helps increase knowledge in this field. This SI isvery useful for both present and future uses for the different players involved inthis kind of product development (industry, companies, researchers, scientists,marketing, merchandising, consumers, etc.).

Technology: general issues --- maize-based stiff porridge --- enrichment --- hydrothermally treated soybeans --- acceptability --- new product development --- consumer research --- sensory profiling --- meat products --- ethanol extracts of spices --- stevia --- steviol glycosides --- rebaudiosides --- Reb A --- Reb D --- Reb M --- aftertaste --- CATA --- PROP --- consumer --- preference --- food acceptability --- knowledge management --- quality --- entomophagy --- edible insect --- novel food --- check-all-that-apply method --- oat biscuit --- functional food --- yoghurt --- tea --- oolong tea --- sensory quality --- texture properties --- food design --- sensory profile --- consumer test --- meat product --- consumers --- flexitarianism --- corpus linguistics --- online product reviews --- fish valorization --- unexploited --- low commercial value --- hedonic tests --- sustainability --- product reformulation --- molecular and Note by Note products --- classical dishes --- emotions --- sensory analysis --- food quality --- sensory attributes --- new meat product development --- healthier meat products --- Quantitative Descriptive Analysis (QDA) --- Check All That Apply (CATA) --- Napping --- Flash Profile --- Temporal Dominance of Sensations (TDS) --- sensory evaluation --- sensory analytical test --- affective test --- food industry --- Regional Innovation Scheme (RIS) --- new product development (NPD) --- texture --- snacks --- ideation --- white space --- marketplace --- sensory properties --- healthier products --- food quality and safety --- quantitative descriptive analysis (QDA) --- check-all-that-apply (CATA) --- napping --- flash profile (FP) --- temporal dominance of sensations (TDS)

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Sensory analysis and consumer research are relevant tools in innovation andnew product development, from design to commercialization. This Special Issuehas collected 13 valuable scientific contributions, including 1 review, 12 originalresearch articles and an editorial. The SI provides an interesting outlookand better understanding of sensorial analysis with the different techniques andconsumer research on new product development. Important practical applicationshave been reported on the development of different novel, functional andenhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecularproducts, etc.), which helps increase knowledge in this field. This SI isvery useful for both present and future uses for the different players involved inthis kind of product development (industry, companies, researchers, scientists,marketing, merchandising, consumers, etc.).

Technology: general issues --- maize-based stiff porridge --- enrichment --- hydrothermally treated soybeans --- acceptability --- new product development --- consumer research --- sensory profiling --- meat products --- ethanol extracts of spices --- stevia --- steviol glycosides --- rebaudiosides --- Reb A --- Reb D --- Reb M --- aftertaste --- CATA --- PROP --- consumer --- preference --- food acceptability --- knowledge management --- quality --- entomophagy --- edible insect --- novel food --- check-all-that-apply method --- oat biscuit --- functional food --- yoghurt --- tea --- oolong tea --- sensory quality --- texture properties --- food design --- sensory profile --- consumer test --- meat product --- consumers --- flexitarianism --- corpus linguistics --- online product reviews --- fish valorization --- unexploited --- low commercial value --- hedonic tests --- sustainability --- product reformulation --- molecular and Note by Note products --- classical dishes --- emotions --- sensory analysis --- food quality --- sensory attributes --- new meat product development --- healthier meat products --- Quantitative Descriptive Analysis (QDA) --- Check All That Apply (CATA) --- Napping --- Flash Profile --- Temporal Dominance of Sensations (TDS) --- sensory evaluation --- sensory analytical test --- affective test --- food industry --- Regional Innovation Scheme (RIS) --- new product development (NPD) --- texture --- snacks --- ideation --- white space --- marketplace --- sensory properties --- healthier products --- food quality and safety --- quantitative descriptive analysis (QDA) --- check-all-that-apply (CATA) --- napping --- flash profile (FP) --- temporal dominance of sensations (TDS)