Справочник сыроеда. Краткое руководство по питанию свежей растительной пищей

• Zhong M., Kawaguchi R., Kassai M., Sun H. Retina, retinol, retinal and the natural history of vitamin A as a light sensor. Nutrients. 2012 Dec 19; 4(12):2069-96.

Холин

• National Nutrient Database for Standard Reference. Release 27. URL: ndb.nal.usda.gov/ndb/nutrients/index.

• Self Nutrition Data: Know What You Eat. Conde Nast, Inc. URL: nutritiondata.self.com/facts/fats-and-oils/592/2.

Глава 7. Вода и водный баланс

• National Academy of Sciences. Institute of Medicine. Food and Nutrition Board. Dietary Reference Intakes: Electrolytes and Water. URL: fnic.nal.usda.gov/dietary-guidance/di-etaryreference-intakes/dri-tables.

• US Department of Agriculture, Center for Nutrition Policy and Promotion. Sodium, Potassium, and Water. URL: ori-gin.www.cnpp.usda.gov/DGA s2010-DGA CReport.htm.

Глава 8. Воздействие тепла на питательные вещества и ферменты

• Bernhardt S., Schlich E. Impact of different cooking methods on food quality: Retention of lipophilic vitamins in fresh and frozen vegetables. J Food Eng. 2006; 77(2):327–333.

• Chai W., Liebman M. Effect of different cooking methods on vegetable oxalate content. J Agric Food Chem. 2005; 53(8):3027-30.

• Galgano F., Favati F., Caruso M., Pietrafesa A., Natella S. The influence of processing and preservation on the retention of healthpromoting compounds in broccoli. J Food Sci. 2007; 72(2):S130-5.

• Gliszczynska-Swiglo A., Ciska E., Pawlak-Lemanska K., Chimielewski J., Borkowski T., Tyrakowska B. Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Addit Contam. 2006; 23(11):1088-98.

• Hotz C., Gibson R. Traditional food processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets. J Nutr. 2007; 137(4):1097-100.

• Kimura M., Itokawa Y., Fujiwara M. Cooking losses of thiamin in food and its nutritional significance. J Nutr Sci Vitaminol (Tokyo); 36 Suppl 1; S17-24.

• Leskova E., Kubikova E., Kovacicova, Porubska J., Holcico-va K. Vitamin Losses: Retention during heat treatment and continual changes expressed by mathematical models. Journal of Food Composition and Analysis. 2006; 19(1):252–276.

• Link L., Potter J. Raw versus cooked vegetables and cancer risk. Cancer Epidemiol Biomarkers Prev. 2004; 13(9):1422-35.

• Lopez-Berenguer C., Carvajal M., Moreno D., Gar-cia-Viguera C. Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences. J Agric Food Chem. 2007; 55(24):10001-7.

• McKillop D. J., Pentieva K., Daly D., et al. The effect of different cooking methods on folate retention in various foods that are amongst the major contributors to folate intake in the UK diet. Br J Nutr. 2002; 88(6):681-8.

• Miglio C., Chiavaro E., Visconti A., Fogliano V., Pellegrini N. Effects of different cooking methods on nutritional and physiochemical characteristics of selected vegetables. J Agric Food Chem. 2008; 56(1):139-47.

• Paulus K. Changes in nutritional quality of food in catering. J Nutr Sci Vitaminol (Tokyo). 1990; 36 Suppl 1:S35-44; discussion S44-5.

• Petersen M. Influence of sous vide processing, steaming and boiling on vitamin retention and sensory quality in broccoli florets. Z Lebensm Unters Forsch. 1993; 197(4):375-80.

• Reddy M., Love M. The impact of food processing on the nutritional quality of vitamins and minerals. Adv Exp Med Biol. 1999; 459:99-106.