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Consumer Preferences and Acceptance of Food Products

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Consumer Preferences and Acceptance of Meat Products

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Modifying Food Texture: Volume 2

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect;

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Determinants of Consumer Preferences in Fast Food Restaurants. An Application of the DINESERV Model

Determinants of Consumer Preferences in Fast Food Restaurants. an Application of the Dineserv Model;

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Consumer-Led Food Product Development

and methods in this important area.Part one gives the reader a general introduction to factors affecting consumer food choice;

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Innovations in Traditional Foods

of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots;

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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food;

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Functional Foods

saccharomyces cerevisiae boulardii; and market strategies to maximise consumer acceptance of functional dairy-based foods and beverages.;

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Advances in Food Rheology and Its Applications

of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer;

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Sensory Evaluation Practices

, design thinking, emotional profiling, and applications of qualitative and consumer co-creation and immersive techniques are explored. This book;

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Food Storage Stability

eliminating these degradative changes. Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to;

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The influence of malinchismo on Mexican consumers

of foreign and local products. For this reason, businessmen and governments need to know the impact of country-of-origin in consumer preferences and;

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Non-thermal Processing of Foods

and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated;

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Time-Dependent Measures of Perception in Sensory Evaluation

senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer;

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Modifying Food Texture

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food;

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Quantitative Sensory Analysis

senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer;

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Food Technology Disruptions

. With additional discussions on innovative distribution and delivery of food and consumer acceptance of food disruptions, this book is an;

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Advances in Dairy Products

dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes;

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Advances in Food Rheology and Its Applications

, and a predictor of product performance and consumer acceptance. Thissecond editionprovides coverage ofnew rheological measurement;

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Oral Processing and Consumer Perception

at consumer preferences and the response to these preferences by food process technologists and those developing new foods. The book;

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Global Food Governance

With increasingly globalised markets, changing consumer preferences and the steady development of technologies influencing food trade flows;

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Handbook of Topical Antimicrobials: Industrial Applications in Consumer Products and Pharmaceuticals

This reference examines laboratory techniques and FDA and industry perspectives on medical, food service, and consumer product applications;

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Consumer Reaction Food Production and the Fukushima Disaster

shaped consumer perceptions of and subsequent behavior toward products from the Fukushima prefecture. On the basis of a survey conducted in 2014;

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Freezing Effects on Food Quality

reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are;

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Freezing Effects on Food Quality

reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are;

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Design Thinking for Food Well-Being

How can we design innovative food experiences that enhance food pleasure and consumer well-being? Through a wide variety of empirical;

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The Implications of Consumer Behavior for Marketing a Case Study of Social Class at Sainsbury

. Social classes differ in respect of behaviors, attitudes, and preferences. To investigate the consumer behavior and social class relationship;

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