Rujukan Masak

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  3. ↑ Pringle, Heather (2 April 2012), "Quest for Fire Began Earlier Than Thought", ScienceNOW, American Association for the Advancement of Science, diarkibkan daripada asal pada 15 April 2013, dicapai 2012-04-04 
  4. ↑ Pollard, Elizabeth (2015). Worlds Together, Worlds Apart. New York: Norton. m/s. 13. ISBN 978-0-393-92207-3. 
  5. ↑ Luke, Kim. "Evidence That Human Ancestors Used Fire One Million Years Ago". Dicapai 2013-10-27. An international team led by the University of Toronto and Hebrew University has identified the earliest known evidence of the use of fire by human ancestors. Microscopic traces of wood ash, alongside animal bones and stone tools, were found in a layer dated to one million years ago 
  6. ↑ "Archaeologists Find Earliest Evidence of Humans Cooking With Fire - DiscoverMagazine.com". 
  7. ↑ Smith, Roff (29 January 2014). "Oldest Known Hearth Found in Israel Cave". National Geographic. Dicapai 17 March 2014. 
  8. ↑ "Pennisi: Did Cooked Tubers Spur the Evolution of Big Brains?". Cogweb.ucla.edu. Dicapai 7 November 2013. 
  9. ↑ Staff (August 12, 2016). "What Does It Mean To Be Human? - Hearths & Shelters". Smithsonian Institution. Dicapai August 12, 2016. 
  10. ↑ Nunn, Nathan; Qian, Nancy (2010). "The Columbian Exchange: A History of Disease, Food, and Ideas". Journal of Economic Perspectives. 24 (2): 163–188. doi:10.1257/jep.24.2.163. JSTOR 25703506. 
  11. ↑ "Archived copy" (PDF). Diarkibkan daripada asal (PDF) pada 16 November 2013. Dicapai 2012-03-27. 
  12. ↑ "The history of the food pyramid". Washington Post. 31 January 2011. Dicapai 18 April 2013. 
  13. ↑ Loss of nutrients when vegetables are cooked Diarkibkan 9 September 2009 di Wayback Machine.
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  15. ↑ Hotz, Christine; Gibson, Rosalind S. (2007). "Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets". The Journal of Nutrition. 137 (4): 1097–1100. 
  16. ↑ "Foodborne Illnesses". National Institute of Diabetes and Digestive and Kidney Diseases. 
  17. ↑ Safe Food Australia – A Guide to the Food Safety Standards Diarkibkan 22 September 2010 di Wayback Machine.
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  19. ↑ "Basics for Handling Food Safely". United States Department of Agriculture. Diarkibkan daripada asal pada 28 September 2004. Dicapai 1 April 2012. 
  20. ↑ "Cutting Boards (Plastic Versus Wood)". Food Safety, Preparation and Storage Tips. Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona. 1998. Diarkibkan daripada asal pada 13 June 2006. Dicapai 21 June 2006. 
  21. 1 2 "Cutting Boards – wood or plastic?". ReluctantGourmet.com. Diarkibkan daripada asal pada 2 July 2006. Dicapai 21 June 2006. 
  22. ↑ "Potato, nutrition and diet - International Year of the Potato 2008". 
  23. ↑
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  25. ↑ Jin, Y.; Wang, M.; Rosen, R. T.; Ho, C. T. (1999). "Thermal Degradation of Sulforaphane in Aqueous Solution". Journal of Agricultural and Food Chemistry. 47 (8): 3121–3123. doi:10.1021/jf990082e. PMID 10552618. 
  26. ↑ Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger (2014). "Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance". Plant foods for human nutrition. 69: 228–234. doi:10.1007/s11130-014-0420-2. PMID 24853375. 
  27. ↑ "USDA Table of Nutrient Retention Factors, Release 6" (PDF). USDA. USDA. Dec 2007. 
  28. ↑ Doll, R.; Peto, R. (1981). "The causes of cancer: Quantitative estimates of avoidable risks of cancer in the United States today". Journal of the National Cancer Institute. 66 (6): 1191–1308. doi:10.1093/jnci/66.6.1192. PMID 7017215. 
  29. ↑ Willett WC (1995). "Diet, nutrition, and avoidable cancer". Environ Health Perspect. 103 (Suppl 8): 165–70. doi:10.1289/ehp.95103s8165. PMC 1518978 . PMID 8741778. 
  30. 1 2 Carcinogens and Anticarcinogens in the Human Diet. National Academy Press. 1996. ISBN 0-309-05391-9. 
  31. 1 2 "Heterocyclic Amines in Cooked Meats". National Cancer Institute. 
  32. ↑ Scanlan RA. (1983). "Formation and occurrence of nitrosamines in food". Cancer Res. 43 (5 Suppl): 2435s–2440s. PMID 6831466. 
  33. 1 2 Scientific Committee on Food (4 December 2002). "Polycyclic Aromatic Hydrocarbons – Occurrence in foods, dietary exposure and health effects" (PDF). European Commission. Diarkibkan daripada asal (PDF) pada 19 May 2011. Dicapai 21 August 2010. 
  34. 1 2 "Food Controversies—Acrylamide". Cancer Research UK. 2016. Dicapai 23 January 2017. 
  35. ↑ Corpet DE, Yin Y, Zhang XM, dll. (1995). "Colonic protein fermentation and promotion of colon carcinogenesis by thermolyzed casein". Nutr Cancer. 23 (3): 271–81. doi:10.1080/01635589509514381. PMC 2518970 . PMID 7603887. 
  36. ↑ Corpet DE, Stamp D, Medline A, Minkin S, Archer MC, Bruce WR (November 1990). "Promotion of colonic microadenoma growth in mice and rats fed cooked sugar or cooked casein and fat". Cancer Res. 50 (21): 6955–8. PMID 2208161. 
  37. ↑ Zhang XM, Stamp D, Minkin S, dll. (July 1992). "Promotion of aberrant crypt foci and cancer in rat colon by thermolyzed protein". J. Natl. Cancer Inst. 84 (13): 1026–30. doi:10.1093/jnci/84.13.1026. PMID 1608054. 
  38. ↑ "Got Milk?" by Linda Bren. FDA Consumer. Sept–Oct 2004.
  39. ↑ Koschinsky T, He CJ, Mitsuhashi T, Bucala R, Liu C, Buenting C, Heitmann K, Vlassara H (1997). "Orally absorbed reactive glycation products (glycotoxins): An environmental risk factor in diabetic nephropathy". Proc. Natl. Acad. Sci. U.S.A. 94 (12): 6474–9. doi:10.1073/pnas.94.12.6474. PMC 21074 . PMID 9177242. 
  40. ↑ "McDonald's finally picks trans-fat-free oil". MSNBC. 30 January 2007. Dicapai 13 September 2007. 
  41. ↑ Forever, Cooking. "The People of Food Science: Who Are They?". 5amily (dalam bahasa Inggeris). Dicapai 2018-10-20. 
  42. ↑ "Food-Info.net : Maillard reactions". www.food-info.net. Dicapai 2017-03-29. 
  43. ↑ Jackson, Cecile (2013). Men at Work: Labour, Maculinities, Development. New York: Routledge. m/s. 225. 
  44. ↑ Lin, Biing-Hwan; Guthrie, Joanne. "Nutritional Quality of Food Prepared at Home and Away From Home, 1977-2008". www.ers.usda.gov. U.S. Department of Agriculture. Diarkibkan daripada asal pada 22 November 2015. Dicapai 21 November 2015. 
  45. ↑ Reicks, Marla; Trofholz, Amanda C.; Stang, Jamie S.; Laska, Melissa N. (2014-08-01). "Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs". Journal of Nutrition Education and Behavior. 46 (4): 259–276. doi:10.1016/j.jneb.2014.02.001. ISSN 1878-2620. PMC 4063875 . PMID 24703245. 
  46. ↑ Soliah, Lu Ann Laurice; Walter, Janelle Marshall; Jones, Sheila Ann (2012-03-01). "Benefits and Barriers to Healthful Eating What Are the Consequences of Decreased Food Preparation Ability?". American Journal of Lifestyle Medicine. 6 (2): 152–158. CiteSeerX 10.1.1.1026.8612 . doi:10.1177/1559827611426394. ISSN 1559-8276. 
  47. ↑ Chen, Rosalind Chia-Yu; Lee, Meei-Shyuan; Chang, Yu-Hung; Wahlqvist, Mark L. (2012-07-01). "Cooking frequency may enhance survival in Taiwanese elderly" (PDF). Public Health Nutrition. 15 (7): 1142–1149. doi:10.1017/S136898001200136X. ISSN 1475-2727. PMID 22578892. 
  48. ↑ Jones, Michael Owen; Long, Lucy M. (2017-04-14). Comfort Food: Meaning and Memories (dalam bahasa Inggeris). Univ. Press of Mississippi. ISBN 9781496810861. 

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