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Consumer-based new product development for the food industry /
This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistrty,
2021.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Consumer-based new product development for the food industry / |c editors: Sebastiano Porretta, Howard Moskowitz, Attila Gere. |
| 264 | 1 | |a Cambridge : |b Royal Society of Chemistrty, |c 2021. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Cover -- Editor Biographies -- Author Biographies -- Preface -- Contents -- Part One: Sensory and Consumer Based Development -- Chapter 1 Food Development: The Sensory & Consumer Approach -- 1.1 Why Sensory Analysis? -- 1.2 Sensory Analysis and Its World of Myths and Legends -- 1.3 Consumer Preference Segmentation -- 1.4 Sensory Marketing -- 1.5 Actual Strategies in Product Development -- 1.6 Sensory and Marketing -- 1.7 Competition Between Corporate Functions -- References -- Chapter 2 The Changed Paradigm of Consumer Science: From Focus Group to Mind Genomics | |
| 505 | 8 | |a 2.1 From Qualitative to Quantitative in Concepts Research -- 2.2 If Boredom Exists, How Can We Measure It and Use It? -- 2.2.1 Some Products Become Boring Faster Than Do Others -- 2.2.2 The Degree to Which a Product Is ''Boring''Is Inversely Related to the Last Time the Product Was Selected and Consumed -- 2.2.3 Asking the Proper Question for Time-preference -- 2.2.4 The Concept of Time Preference -- 2.3 Trade-off Analysis -- 2.4 Full Conjoint Profile -- 2.5 A Soft Drink Development -- 2.6 Market Segmentation -- 2.7 Why Search for Segmentation? | |
| 505 | 8 | |a 2.8 Applying the Segmentation Algorithm to Concepts or to Concept Elements -- 2.9 Establishing the Validity of Internet-based Research for Concepts -- References -- Chapter 3 Ideas from the World of Information Science: A Model-driven Development -- 3.1 Introduction -- 3.2 The Model -- 3.3 Conclusion -- References -- Part Two: Emotions and Consumer Testing with Children -- Chapter 4 Imputing Emotions to Foods -- 4.1 Introduction -- 4.2 The World of Today -- 4.2.1 Sensory Marketing Using Five Senses -- 4.2.2 The Five Senses and Beyond -- 4.3 Conclusions -- References | |
| 505 | 8 | |a Chapter 5 Consumer Testing with Children -- Challenges and Opportunities -- 5.1 Introduction -- 5.2 Main Trends in Sensory and Consumer Testing with Children -- 5.3 Children as Consumers -- 5.4.1 The Role of Basic Tastes and Textures -- 5.4.2 The Role of Familiarity -- 5.4.3 The Role of Parents -- 5.5 How Do Children and Adults Differ in Their Preferences? -- 5.6 Methods to Study Food Preferences in Children -- 5.7 Case Studies -- 5.7.1 Case Study 1: Pre-schoolers Cheese Preference -- 5.7.2 Case Study 2: Development of Cheese Profiles -- References | |
| 505 | 8 | |a Part Three: Concepts, Minds, Ideas and Behaviour-based Development -- Chapter 6 Consumer-designed Features for the Labeling, Packaging, and Advertising of Insect-based Proteins. A Practical Application of the Design of Ideas -- 6.1 Introduction -- 6.1.1 Art for Art's Sake versus Practical Needs for Data-driven Design -- 6.1.2 Designing Foods and Other Fast-moving Consumer Goods -- 6.1.3 Design by Decree -- The Golden Palate,the Golden Nose, and Experts 'U ̈ ber Alles' -- 6.1.4 Incorporating the Voice of the Consumer by Experimental Design | |
| 520 | |a This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a New products. | |
| 650 | 0 | |a Consumer behavior. | |
| 650 | 6 | |a Consommateurs |x Comportement. | |
| 650 | 7 | |a Consumer behavior. |2 fast |0 (OCoLC)fst00876238 | |
| 650 | 7 | |a Food industry and trade. |2 fast |0 (OCoLC)fst00930843 | |
| 650 | 7 | |a New products. |2 fast |0 (OCoLC)fst01036889 | |
| 700 | 1 | |a Porretta, Sebastiano. | |
| 700 | 1 | |a Moskowitz, Howard. | |
| 700 | 1 | |a Gere, Attila. | |
| 776 | 0 | 8 | |i Print version: |z 9781839161391 |w (OCoLC)1184236676 |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpCBNPDFI2/toc |z Texto completo |
| 938 | |a Askews and Holts Library Services |b ASKH |n AH37879763 | ||
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL6608260 | ||
| 938 | |a EBSCOhost |b EBSC |n 2928431 | ||
| 938 | |a YBP Library Services |b YANK |n 302191323 | ||
| 994 | |a 92 |b IZTAP | ||