Sensory Analysis and Consumer Research in New Product Development (Record no. 81726)

MARC details
000 -LEADER
fixed length control field 04846naaaa2201273uu 4500
001 - CONTROL NUMBER
control field https://directory.doabooks.org/handle/20.500.12854/76457
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220220103657.0
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number books978-3-0365-1425-3
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783036514260
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783036514253
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.3390/books978-3-0365-1425-3
Terms of availability doi
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title English
042 ## - AUTHENTICATION CODE
Authentication code dc
072 #7 - SUBJECT CATEGORY CODE
Subject category code TB
Source bicssc
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Ruiz-Capillas, Claudia
Relationship edt
245 10 - TITLE STATEMENT
Title Sensory Analysis and Consumer Research in New Product Development
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Basel, Switzerland
Name of publisher, distributor, etc. MDPI - Multidisciplinary Digital Publishing Institute
Date of publication, distribution, etc. 2021
300 ## - PHYSICAL DESCRIPTION
Extent 1 electronic resource (221 p.)
506 0# - RESTRICTIONS ON ACCESS NOTE
Terms governing access Open Access
Source of term star
Standardized terminology for access restriction Unrestricted online access
520 ## - SUMMARY, ETC.
Summary, etc. 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.).
540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE
Terms governing use and reproduction Creative Commons
Use and reproduction rights https://creativecommons.org/licenses/by/4.0/
Source of term cc
-- https://creativecommons.org/licenses/by/4.0/
546 ## - LANGUAGE NOTE
Language note English
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Technology: general issues
Source of heading or term bicssc
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Uncontrolled term maize-based stiff porridge
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Uncontrolled term enrichment
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Uncontrolled term hydrothermally treated soybeans
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Uncontrolled term acceptability
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Uncontrolled term new product development
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Uncontrolled term consumer research
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Uncontrolled term sensory profiling
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Uncontrolled term meat products
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Uncontrolled term ethanol extracts of spices
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Uncontrolled term stevia
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Uncontrolled term aftertaste
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Uncontrolled term CATA
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Uncontrolled term PROP
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Uncontrolled term consumer
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Uncontrolled term preference
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Uncontrolled term food acceptability
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Uncontrolled term knowledge management
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Uncontrolled term quality
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Uncontrolled term entomophagy
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Uncontrolled term edible insect
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Uncontrolled term novel food
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Uncontrolled term check-all-that-apply method
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Uncontrolled term oat biscuit
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Uncontrolled term functional food
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Uncontrolled term yoghurt
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Uncontrolled term tea
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Uncontrolled term oolong tea
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Uncontrolled term sensory quality
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Uncontrolled term texture properties
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Uncontrolled term food design
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Uncontrolled term sensory profile
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Uncontrolled term consumer test
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Uncontrolled term meat product
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Uncontrolled term consumers
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Uncontrolled term flexitarianism
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Uncontrolled term corpus linguistics
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Uncontrolled term online product reviews
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Uncontrolled term fish valorization
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Uncontrolled term low commercial value
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Uncontrolled term hedonic tests
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Uncontrolled term sustainability
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Uncontrolled term product reformulation
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Uncontrolled term molecular and Note by Note products
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Uncontrolled term classical dishes
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Uncontrolled term emotions
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Uncontrolled term sensory analysis
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Uncontrolled term food quality
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Uncontrolled term sensory attributes
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Uncontrolled term new meat product development
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Uncontrolled term healthier meat products
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Uncontrolled term Quantitative Descriptive Analysis (QDA)
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Uncontrolled term Napping
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Uncontrolled term Flash Profile
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Uncontrolled term Temporal Dominance of Sensations (TDS)
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Uncontrolled term sensory evaluation
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Uncontrolled term sensory analytical test
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Uncontrolled term affective test
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Uncontrolled term food industry
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Uncontrolled term Regional Innovation Scheme (RIS)
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Uncontrolled term new product development (NPD)
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Uncontrolled term texture
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Uncontrolled term snacks
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Uncontrolled term ideation
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Uncontrolled term white space
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Uncontrolled term marketplace
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Uncontrolled term sensory properties
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Uncontrolled term healthier products
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Uncontrolled term food quality and safety
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Uncontrolled term quantitative descriptive analysis (QDA)
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Uncontrolled term napping
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Uncontrolled term flash profile (FP)
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Uncontrolled term temporal dominance of sensations (TDS)
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Herranz, Ana Herrero
Relationship edt
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Ruiz-Capillas, Claudia
Relationship oth
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Herranz, Ana Herrero
Relationship oth
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://mdpi.com/books/pdfview/book/3893">https://mdpi.com/books/pdfview/book/3893</a>
Access status 0
Public note DOAB: download the publication
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://directory.doabooks.org/handle/20.500.12854/76457">https://directory.doabooks.org/handle/20.500.12854/76457</a>
Access status 0
Public note DOAB: description of the publication

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