More room for legume – Consumer acceptance of meat substitution with classic, processed and meat-resembling legume products-Reference-Cited by-同舟云学术

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More room for legume – Consumer acceptance of meat substitution with classic, processed and meat-resembling legume products

Published:2019-12 Issue: Volume:143 Page:104412
ISSN:0195-6663
Container-title:Appetite
language:en
Short-container-title:Appetite

Author:

Lemken D.,Spiller A.,Schulze-Ehlers B.

Funder

German Research Foundation

GlobalFood Research Training Group

Department of Agricultural Economics and Rural Development at Goettingen University, Germany

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,General Psychology

Reference39 articles.

1. Consumption of nuts and legumes and risk of incident ischemic heart disease, stroke, and diabetes: A systematic review and meta-analysis;Afshin;American Journal of Clinical Nutrition,2014

2. Factors associated with stages of change for red meat and vegetable intake by Japanese-Brazilians;Barbieri;Cadernos de Cad Saude Publica,2009

3. Strategies towards healthy and sustainable protein consumption: A transition framework at the levels of diets, dishes, and dish ingredients;Boer;Food Quality and Preference,2019

4. “Meatless days” or “less but better”? Exploring strategies to adapt western meat consumption to health and sustainability challenges;Boer;Appetite,2014

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