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

• Outros autores: Torrico, Damir (Editor)
• Formato: Electrónico Capítulo de libro
• Idioma: inglés
• Publicado: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Subjects: 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
• Acceso en liña: DOAB: download the publication; DOAB: description of the publication

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...