Skip to main content

Nutritional effects of microwave cooking

Buy Article:

$47.98 plus tax (Refund Policy)

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.
No Reference information available - sign in for access.
No Citation information available - sign in for access.
No Supplementary Data.
No Data/Media
No Metrics

Keywords: Food; Microwaves; Nutrition

Document Type: Research Article

Publication date: 1995-04-01

  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more