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Among the many important tools feminist legal theorists have given scholars is that of anti-essentialism: all women are not created equal, and privilege varies greatly by circumstances,particularly that of race and class. Yet at the same time, feminist legal theory tends to view men through an essentialist lens, in which men are created equal. The study of masculinities, inspired by feminist theory to explore the construction of manhood and masculinity, questions the real circumstances of men, not in order to deny men’s privilege but to explore in particular how privilege is constructed, and what price is paid for it.In this groundbreaking work, feminist legal theorist Nancy E. Dowd exhorts readers to apply the anti-essentialist model—so dominant in feminist jurisprudence—to the study of masculinities. She demonstrates how men’s treatment by the law and society in general varies by race, economic position, sexuality, and other factors. She applies these insights to both boys and men, examining how masculinities analysis exposes both privilege and subordination. She examines men’s experienceof fatherhood and sexual abuse, and boys’ experience in the contexts of education and juvenile justice. Ultimately, Dowd calls for a more inclusive feminist theory, which, by acknowledging the study of masculinities, can broaden our understanding of privilege and subordination.

Feminist theory. --- Fatherhood. --- Masculinity. --- Sex and law. --- Men --- Law and sex --- Sex --- Sex crimes --- Human males --- Human beings --- Males --- Effeminacy --- Masculinity --- Masculinity (Psychology) --- Sex (Psychology) --- Feminism --- Feminist philosophy --- Feminist sociology --- Theory of feminism --- Parenthood --- Legal status, laws, etc. --- Law and legislation --- Philosophy --- Dowd. --- Nancy. --- anti-essentialist. --- apply. --- dominant. --- exhorts. --- feminist. --- groundbreaking. --- jurisprudenceto. --- legal. --- masculinities. --- modelso. --- readers. --- study. --- theorist. --- this. --- work.

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Sensory analysis and consumer research are relevant tools in innovation andnew product development, from design to commercialization. This Special Issuehas collected 13 valuable scientific contributions, including 1 review, 12 originalresearch articles and an editorial. The SI provides an interesting outlookand better understanding of sensorial analysis with the different techniques andconsumer research on new product development. Important practical applicationshave been reported on the development of different novel, functional andenhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecularproducts, etc.), which helps increase knowledge in this field. This SI isvery useful for both present and future uses for the different players involved inthis kind of product development (industry, companies, researchers, scientists,marketing, merchandising, consumers, etc.).

Technology: general issues --- maize-based stiff porridge --- enrichment --- hydrothermally treated soybeans --- acceptability --- new product development --- consumer research --- sensory profiling --- meat products --- ethanol extracts of spices --- stevia --- steviol glycosides --- rebaudiosides --- Reb A --- Reb D --- Reb M --- aftertaste --- CATA --- PROP --- consumer --- preference --- food acceptability --- knowledge management --- quality --- entomophagy --- edible insect --- novel food --- check-all-that-apply method --- oat biscuit --- functional food --- yoghurt --- tea --- oolong tea --- sensory quality --- texture properties --- food design --- sensory profile --- consumer test --- meat product --- consumers --- flexitarianism --- corpus linguistics --- online product reviews --- fish valorization --- unexploited --- low commercial value --- hedonic tests --- sustainability --- product reformulation --- molecular and Note by Note products --- classical dishes --- emotions --- sensory analysis --- food quality --- sensory attributes --- new meat product development --- healthier meat products --- Quantitative Descriptive Analysis (QDA) --- Check All That Apply (CATA) --- Napping --- Flash Profile --- Temporal Dominance of Sensations (TDS) --- sensory evaluation --- sensory analytical test --- affective test --- food industry --- Regional Innovation Scheme (RIS) --- new product development (NPD) --- texture --- snacks --- ideation --- white space --- marketplace --- sensory properties --- healthier products --- food quality and safety --- quantitative descriptive analysis (QDA) --- check-all-that-apply (CATA) --- napping --- flash profile (FP) --- temporal dominance of sensations (TDS)

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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 the different sensory, emotional, and physiological responses toward foods. The editor hopes that the findings from this Special Issue can help the broader scientific community to understand the use of novel sensory science techniques that can be used in the evaluation of products.

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 --- Cochran's Q test --- approach-avoidance --- Approach-Avoidance Task (AAT)

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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 the different sensory, emotional, and physiological responses toward foods. The editor hopes that the findings from this Special Issue can help the broader scientific community to understand the use of novel sensory science techniques that can be used in the evaluation of products.

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 --- Cochran's Q test --- approach-avoidance --- Approach-Avoidance Task (AAT)

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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 the different sensory, emotional, and physiological responses toward foods. The editor hopes that the findings from this Special Issue can help the broader scientific community to understand the use of novel sensory science techniques that can be used in the evaluation of products.

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 --- Cochran's Q test --- approach-avoidance --- Approach-Avoidance Task (AAT)