References
- Aschemann-Witzel J. 2015. Consumer perception and trends about health and sustainability: trade-offs and synergies of two pivotal issues. Curr. Opin. Food Sci., 3:6-10 https://doi.org/10.1016/j.cofs.2014.08.002
- Bianchi F., Garnett E., Dorsel C. et al. 2018. Restructuring physical micro-environments to reduce the demand for meat: a systematic review and qualitative comparative analysis. Lancet Planet. Health, 2(9):e384-e397 https://doi.org/10.1016/s2542-5196(18)30188-8
- Cha BK. 2001. A Comparative Study of Relationships among Eating Behavior, Intake Frequency of Food Group and Cardiovascular disease Related Factors in Vegetariand and Non-Vegetarians. J. Korean Soc. Food Sci. Nutr., 30(1):183-192
- Cheah I., Sadat Shimul A., Liang J., Phau I. 2020. Drivers and barriers toward reducing meat consumption. Appetite, 149:104636 https://doi.org/10.1016/j.appet.2020.104636
- Cliceri D., Spinelli S., Dinnella C., Prescott J., Monteleone E. 2018. The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant-and animal-based dishes among vegetarians, flexitarians and omnivores. Food Qual. Prefer., 68:276-291 https://doi.org/10.1016/j.foodqual.2018.03.020
- Dagevos H. 2016. Exploring flexitarianism: Meat reduction in a meat-centred food culture. Impact of meat consumption on health and environmental sustainability, IGI global, Pennsylvania, USA, pp 233-243
- De Backer C.J., & Hudders L. 2015. Meat morals: relationship between meat consumption consumer attitudes towards human and animal welfare and moral behavior. Meat Sci., 99:68-74 https://doi.org/10.1016/j.meatsci.2014.08.011
- Graca J., Godinho C. A., Truninger M. 2019. Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions. Trends Food Sci. Technol., 91:380-390 https://doi.org/10.1016/j.tifs.2019.07.046
- Guerrero L., Claret A., Verbeke W. et al. 2010. Perception of traditional food products in six European regions using free word association. Food Qual. Prefer., 21(2):225-233 https://doi.org/10.1016/j.foodqual.2009.06.003
- Hong SI, Park HJ, Kwak SJ et al. 1996. Comparison of Atherosclerotic Heart Disease Risks between Vegetarian and Non - vegetarian. Korean J. Med., 51(1):45-52
- Hopwood C.J., Bleidorn W., Schwaba T., Chen S. 2020. Health, environmental, and animal rights motives for vegetarian eating. PloS one, 15(4):e0230609 https://doi.org/10.1371/journal.pone.0230609
- Hopwood C.J., Rosenfeld D., Chen S., Bleidorn W. 2021. An investigation of plant-based dietary motives among vegetarians and omnivores. Collabra Psychol., 7(1):19010 https://doi.org/10.1525/collabra.19010
- Kim JC, Kim GT, Kim CK. 2002. The effect of branched-chain amino acid supplementation on the products of energy metabolism during prolong exercise in vegetarians. Korean J. Phys. Educ., 41(5):981-990
- McClements D.J., Newman E., McClements I.F. 2019. Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance. Compr. Rev. Food Sci. Food Saf., 18(6):2047-2067. https://doi.org/10.1111/1541-4337.12505
- Ophuis P.A.O., Van Trijp H.C. 1995. Perceived quality: A market driven and consumer oriented approach. Food Qual. Prefer., 6(3):177-183 https://doi.org/10.1016/0950-3293(94)00028-T
- Peschel A.O., Kazemi S., Liebichova M., Sarraf S.C.M., Aschemann-Witzel J. 2019. Consumers' associative networks of plant-based food product communications. Food Qual. Prefer., 75:145-156 https://doi.org/10.1016/j.foodqual.2019.02.015
- Poore, J., Nemecek, T. 2018. Reducing food's environmental impacts through producers and consumers. Sci., 360(6392):987-992 https://doi.org/10.1126/science.aaq0216
- Raghunathan R., Naylor R.W., Hoyer W.D. 2006. The unhealthy=tasty intuition and its effects on taste inferences, enjoyment, and choice of food products. J. Mark., 70(4):170-184 https://doi.org/10.1509/jmkg.70.4.170
- Reipurth M.F., Horby L., Gregersen C.G., Bonke A., Cueto, F.J.P. 2019. Barriers and facilitators towards adopting a more plant-based diet in a sample of Danish consumers. Food Qual. Prefer., 73:288-292 https://doi.org/10.1016/j.foodqual.2018.10.012
- Rosenfeld D.L. 2018. The psychology of vegetarianism: Recent advances and future directions. Appetite, 131:125-138 https://doi.org/10.1016/j.appet.2018.09.011
- Ruby M.B. 2012. Vegetarianism. A blossoming field of study. Appetite, 58(1):141-150 https://doi.org/10.1016/j.appet.2011.09.019
- Sethi S., Tyagi S.K., Anurag R.K. 2016. Plant-based milk alternatives an emerging segment of functional beverages: a review. J. Food Sci. Technol., 53(9):3408-3423 https://doi.org/10.1007/s13197-016-2328-3
- Springmann M., Clark M., Mason-D'Croz D. et al. 2018. Options for keeping the food system within environmental limits. Nature, 562(7728):519-525 https://doi.org/10.1038/s41586-018-0594-0
- Tilman D., Clark M. 2014. Global diets link environmental sustainability and human health. Nature, 515(7528):518-522 https://doi.org/10.1038/nature13959
- Turnwald B.P., Boles D.Z., Crum A.J. 2017. Association between indulgent descriptions and vegetable consumption: Twisted carrots and dynamite beets. JAMA Intern. Med., 177(8):1216-1218 https://doi.org/10.1001/jamainternmed.2017.1637