Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging

• Άλλοι συγγραφείς: Torrico, Damir (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Κεφάλαιο βιβλίου
• Γλώσσα: Αγγλικά
• Έκδοση: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Θέματα: 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; n/a
• Διαθέσιμο Online: DOAB: download the publication; DOAB: description of the publication

Περίληψη

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.

Φυσική περιγραφή

1 electronic resource (180 p.)

ISBN

books978-3-0365-2536-5
9783036525372
9783036525365

Πρόσβαση

Open Access