Еда для радости. Записки диетолога

23. Astrup A. The New Nordic Diet – from Gastronomy to Health. Coursera (https://www.coursera.org/learn/new-nordic-diet).

Этот удивительный мир растений

24. Холмс Б. Вкус. Наука о самом малоизученном человеческом чувстве. М.: “Альпина Паблишер”, 2018.

25. Rickman J. C., Barrett D. M., Bruhn C. M. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. Journal of the Science of Food and Agriculture. 2007; 87(6): 930–944.

26. Rabin R. C. Are Frozen Fruits and Vegetables as Nutritious as Fresh? The New York Times. 2016 (https://well.blogs.nytimes.com/2016/11/18/are-frozen-fruits-and-vegetables-as-nutritious-as-fresh/).

Выбираем вкусные и спелые плоды

27. Prevention of Post-Harvest Food Losses, Fruits, Vegetables and Root Crops: A Training Manual (FAO Training Series). Rome (Italy): Food and Agriculture Organization of the United Nations, 1989.

28. Naeve L. Store Fresh Garden Produce Properly. Iowa State University Extension and Outreach. 2016 (https://www.extension.iastate.edu/smallfarms/store-fresh-garden-produce-properly

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29. Zhang B., Tieman D. M., Jiao C. et al. Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation. Proceedings of the National Academy of Sciences of the United States of America. 2016; 113(44): 12580–12585.

Карамелины, карамелены, карамеланы!

30. Drewnowski A., Gomez-Carneros C. Bitter taste, phytonutrients, and the consumer: a review. The American Journal of Clinical Nutrition. 2000; 72(6): 1424–1435.

31. Jaggupilli A., Howard R., Upadhyaya J. D. et al. Bitter taste receptors: Novel insights into the biochemistry and pharmacology. International Journal of Biochemistry and Cell Biology. 2016; 77: 184–196.

32. Cuenca L. The Bittersweet Truth of Sweet and Bitter Taste Receptors. Science in the News. 2013 (

http://sitn.hms.harvard.edu/flash/2013/the-bittersweet-truth-of-sweet-and-bitter-taste-receptors/).

33. Pollan M. Cooked Summary and Review. Lifeclub (https://lifeclub.org/books/cooked-michael-pollan-review-summary).

34. What is the Caramelization? Science of Cooking (https://www.scienceofcooking.com/caramelization.htm).

35. Parker-Pope T. Ask Well: Does Boiling or Baking Vegetables Destroy Their Vitamins?

The New York Times. 2013 (https://well.blogs.nytimes.com/2013/10/18/ask-well-does-boiling-or-baking-vegetables-destroy-their-vitamins/).

Глава 10. Сахар в вопросах и ответах

Сладкий яд или нет?

1. Sugar: the facts. NHS. 2018 (https://www.nhs.uk/live-well/eat-well/how-does-sugar-in-our-diet-affect-our-health/).

2. Popkin B. M., Hawkes C. Sweetening of the global diet, particularly beverages: patterns, trends, and policy responses. The Lancet. Diabetes & endocrinology. 2016; 4(2): 174–186.

3. Ng S. W., Slining M. M., Popkin B. M. Use of caloric and noncaloric sweeteners in US consumer packaged foods, 2005–2009. Journal of the Academy of Nutrition and Dietetics. 2012; 112(11): 1828–34.e346.