Nutritional effects of microwave cooking

Authors: Lassen, Anne; Ovesen, Lars

Source: Nutrition & Food Science, Volume 95, Number 4, 1995 , pp. 8-10(3)

Publisher: Emerald Group Publishing Limited

Buy & download fulltext article:

Price: $38.00 plus tax (Refund Policy)

Abstract:

Several studies have shown that microwave cooking, if properlyused, does not change the nutrient content of foods to a larger extentthan conventional heating. In fact, suggests that there is a tendencytowards greater retention of many micronutrients with microwaving,probably due to the shorter preparation time. Does not describenon-thermal effects. The main problem with microwaving is the unevenheating of the food, which has raised concern regarding microbiologicalsafety. Microwaving infant formula and breast milk has becomeincreasingly popular. The content of nutrients and antibacterial factorsin milk are maintained unchanged provided the final temperature does notexceed 60°C.

Keywords: Food; Microwaves; Nutrition

Document Type: Research article

DOI: http://dx.doi.org/10.1108/00346659510088654

Publication date: 1995-04-01