Andere Kunden interessierten sich auch für
![Sensory food preferences. An analysis of consumer behaviour using organic food as an example]( "Sensory food preferences. An analysis of consumer behaviour using organic food as an example")
Sensory food preferences. An analysis of consumer behaviour using organic food as an example43,80 €![Effects of Processing on Food Composition, Nutritional Value and Sensory Quality]( "Effects of Processing on Food Composition, Nutritional Value and Sensory Quality")
Effects of Processing on Food Composition, Nutritional Value and Sensory Quality77,99 €![Managing the Product Quality of Vegetable Crops under Abiotic Stress]( "Managing the Product Quality of Vegetable Crops under Abiotic Stress")
Managing the Product Quality of Vegetable Crops under Abiotic Stress60,99 €![Effects of Plants' Ingredients on Dough and Final Product]( "Effects of Plants' Ingredients on Dough and Final Product")
Effects of Plants' Ingredients on Dough and Final Product72,99 €![Uncanny Valley]( "Uncanny Valley")
Uncanny Valley24,99 €![Sustainable Consumer Behavior and Food Marketing]( "Sustainable Consumer Behavior and Food Marketing")
Sustainable Consumer Behavior and Food Marketing82,99 €![Honoring Prof. Dr. Valentin A. Stonik for His Outstanding Contribution to Marine Natural Product Chemistry on the Occasion of His 80th Birthday]( "Honoring Prof. Dr. Valentin A. Stonik for His Outstanding Contribution to Marine Natural Product Chemistry on the Occasion of His 80th Birthday")
Honoring Prof. Dr. Valentin A. Stonik for His Outstanding Contribution to Marine Natural Product Chemistry on the Occasion of His 80th Birthday87,99 €
Sensory analysis and consumer research are relevant tools in innovation and new product development, from design to commercialization. This Special Issue has collected 13 valuable scientific contributions, including 1 review, 12 original research articles and an editorial. The SI provides an interesting outlook and better understanding of sensorial analysis with the different techniques and consumer research on new product development. Important practical applications have been reported on the development of different novel, functional and enhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecular products, etc.), which helps increase knowledge in this field. This SI is very useful for both present and future uses for the different players involved in this kind of product development (industry, companies, researchers, scientists, marketing, merchandising, consumers, etc.).