Document Detail


Effects of microwave cooking/reheating on nutrients and food systems: a review of recent studies.
MedLine Citation:
PMID:  3894486     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Microwave-oven technology has been improved by the use of low power. With the utilization of low-power techniques, studies showed equal or better retention of nutrients for microwave, as compared with conventional, reheated foods for thiamin, riboflavin, pyridoxine, folacin, and ascorbic acid. Beef roasts microwaved at "simmer" were comparable with conventionally cooked roasts in sensory quality, while vegetables cooked by an institutional (1,150 w) microwave oven were superior to those cooked in a domestic (550 w) microwave oven. Microwave-cooked bacon had lower levels of nitrosamines than conventionally cooked bacon; however, the use of a new alpha-tocopherol coating system has been found to be a safe N-nitrosamine inhibitor regardless of cooking method used.
Authors:
C J Hoffman; M E Zabik
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Journal of the American Dietetic Association     Volume:  85     ISSN:  0002-8223     ISO Abbreviation:  J Am Diet Assoc     Publication Date:  1985 Aug 
Date Detail:
Created Date:  1985-09-11     Completed Date:  1985-09-11     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  7503061     Medline TA:  J Am Diet Assoc     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  922-6     Citation Subset:  AIM; IM    
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MeSH Terms
Descriptor/Qualifier:
Animals
Cattle
Cookery
Food Analysis*
Food Service, Hospital*
Fruit
Humans
Meat
Microwaves*
Nitrosamines / analysis
Nutritive Value
Swine
Vegetables
Vitamins / analysis*
Chemical
Reg. No./Substance:
0/Nitrosamines; 0/Vitamins

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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