EFFECTS OF MICROWAVE COOKING ON FOOD FATTY ACIDS: NO EVIDENCE OF CHEMICAL ALTERATION OR ISOMERIZATION

EFFECTS OF MICROWAVE COOKING ON FOOD FATTY ACIDS: NO EVIDENCE OF CHEMICAL ALTERATION OR... ABSTRACT Because of the current interest in the potential physiological effects of trans fatty acids and a brief report that microwave cooking causes isomerization of unsaturated fatty acids, we examined the effects of microwave treatments on the fatty acid composition of several food lipids, i.e., chicken fat, beef tallow, bacon fat, rainbow trout, peanut oil, and potato lipids. The data indicate that microwave cooking per se does not change the fatty acid pattern of these lipids nor cause isomerization of the unsaturated fatty acids. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

EFFECTS OF MICROWAVE COOKING ON FOOD FATTY ACIDS: NO EVIDENCE OF CHEMICAL ALTERATION OR ISOMERIZATION

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Abstract

ABSTRACT Because of the current interest in the potential physiological effects of trans fatty acids and a brief report that microwave cooking causes isomerization of unsaturated fatty acids, we examined the effects of microwave treatments on the fatty acid composition of several food lipids, i.e., chicken fat, beef tallow, bacon fat, rainbow trout, peanut oil, and potato lipids. The data indicate that microwave cooking per se does not change the fatty acid pattern of these lipids nor cause isomerization of the unsaturated fatty acids.

Journal

Journal of Food ScienceWiley

Published: Sep 1, 1980

References

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