Actions for Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective

Email RIS file
Bookmark
Report an Issue

Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective

Published
Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Physical Description
1 online resource (120 p.)
Access Online

Availability

I Want It
I Want It

Finding items...

Language Note
English
Restrictions on Access
Open Access Unrestricted online access
Summary
Food is a source of nutrients but it also provides basic pleasure and aesthetic experiences. Acceptance, food choice, and consumption are affected by many factors, including both intrinsic and extrinsic factors and cues, as well as consumer characteristics. Food-elicited emotions are becoming a critical component in designing products that meet consumers' needs and expectations. Several studies have reported on the presence of emotional responses to food and the relationships of these to product acceptability, preference, and choice. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complex and multidisciplinary nature of this subject matter.
Subject(s)
Other Subject(s)
ISBN
9783036503707
9783036503714
books978-3-0365-0371-4
Collection
DOAB Library.
Terms of Use and Reproduction
Creative Commons https://creativecommons.org/licenses/by/4.0/
View MARC record | catkey: 33859516