Measurement of Food Preferences [electronic resource] / edited by H. J. H. MacFie, D. M. H. Thomson
- Author:
- MacFie, H. J. H.
- Published:
- Boston, MA : Springer US : Imprint: Springer, 1994.
- Physical Description:
- XII, 301 pages : online resource
- Additional Creators:
- Thomson, D. M. H. and SpringerLink (Online service)
- Access Online:
- ezaccess.libraries.psu.edu
- Contents:
- 1 A measurement scheme for developing institutional products -- 1.1 Introduction -- 1.2 Phase I. Consumer marketing -- 1.3 Phase II. Individual item sensory testing -- 1.4 Phase III. Consumer meal testing — laboratory -- 1.5 Phase IV. Consumer meal testing — field -- 1.6 Phase V. Prototype testing -- 1.7 Phase VI. Extended ration use validation -- 1.8 Phase VII. Quality control testing -- 1.9 How to use the seven-phase testing sequences -- References -- 2 Appropriateness as a measure of the cognitive-contextual aspects of food acceptance -- 2.1 Introduction -- 2.2 Description of procedures for appropriateness, item by use technique -- 2.3 Conclusions -- References -- 3 The repertory grid approach -- 3.1 Introduction -- 3.2 Methodology -- 3.3 Application -- 3.4 Conclusions -- References -- 4 Focus group interviewing -- 4.1 Introduction -- 4.2 The process of conducting focus groups -- 4.3 Summary -- References -- 5 Product optimization: approaches and applications -- 5.1 Background and applications -- 5.2 Steps in a designed experiment and product optimization study -- 5.3 A case history — salsa -- 5.4 An overview -- References -- 6 Preference mapping in practice -- 6.1 Introduction -- 6.2 External preference analysis — Prefmap -- 6.3 Internal analysis — MDPREF -- 6.4 Advantages and limitations of preference mapping -- 6.5 Aspects of conduct -- References -- 7 An individualised psychological approach to measuring influences on consumer preferences -- 7.1 Introduction -- 7.2 Measuring individual consumer preferences -- 7.3 Psychophysical acceptance parameters -- 7.4 Aggregation of individuals’ acceptance parameters -- 7.5 Measuring determinants of acceptance in the `real world’ -- 7.6 Conclusions -- References -- 8 Modelling food choice -- 8.1 Introduction -- 8.2 Factors influencing food choice -- 8.3 Beliefs and attitudes -- 8.4 Application of the theory of reasoned action to food choice -- 8.5 Extensions of the theory of reasoned action -- 8.6 Conclusions -- References -- 9 Nutritional influences on mood and cognitive performance:their measurement and relevance to food acceptance -- 9.1 Introduction -- 9.2 Relevance to food acceptance of dietary effects on behaviour -- 9.3 Conceptual issues -- 9.4 Methodological issues -- 9.5 Caffeine: a case study -- 9.6 Summary -- References -- 10 Consumer expectations and their role in food acceptance -- 10.1 Introduction -- 10.2 The plausible role of expectations in food behavior -- 10.3 Consumer expectations and food acceptance -- 10.4 Experimental studies -- 10.5 Summary/conclusions -- References.
- Subject(s):
- ISBN:
- 9781461521716
- Digital File Characteristics:
- text file PDF
- Note:
- AVAILABLE ONLINE TO AUTHORIZED PSU USERS.
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