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Nutritional effects of microwave cooking

Nutritional effects of microwave cooking Several studies have shown that microwave cooking, if properly used, does not change the nutrient content of foods to a larger extent than conventional heating. In fact, suggests that there is a tendency towards greater retention of many micronutrients with microwaving, probably due to the shorter preparation time. Does not describe non‐thermal effects. The main problem with microwaving is the uneven heating of the food, which has raised concern regarding microbiological safety. Microwaving infant formula and breast milk has become increasingly popular. The content of nutrients and antibacterial factors in milk are maintained unchanged provided the final temperature does not exceed 60°C. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Nutritional effects of microwave cooking

Nutrition & Food Science , Volume 95 (4): 3 – Aug 1, 1995

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References (26)

Publisher
Emerald Publishing
Copyright
Copyright © 1995 MCB UP Ltd. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346659510088654
Publisher site
See Article on Publisher Site

Abstract

Several studies have shown that microwave cooking, if properly used, does not change the nutrient content of foods to a larger extent than conventional heating. In fact, suggests that there is a tendency towards greater retention of many micronutrients with microwaving, probably due to the shorter preparation time. Does not describe non‐thermal effects. The main problem with microwaving is the uneven heating of the food, which has raised concern regarding microbiological safety. Microwaving infant formula and breast milk has become increasingly popular. The content of nutrients and antibacterial factors in milk are maintained unchanged provided the final temperature does not exceed 60°C.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Aug 1, 1995

Keywords: Food; Microwaves; Nutrition

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