Guest guest Posted October 5, 2000 Report Share Posted October 5, 2000 http://www.infotrieve.com/healthworld/std_format.cgi?med85-89+180965+(microwave+\ ovens)+AND+(nutrition) -- Chinese Herbal Medicine Title Effects of microwave cooking/reheating on nutrients and food systems: a review of recent studies. Author Hoffman CJ; Zabik ME Source J Am Diet Assoc, 85(8):922-6 1985 Aug Abstract 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. Language Eng Unique Identifier 85262467 MESH Headings Animal ; Cattle ; Cookery ; Food Analysis * ; Food Service, Hospital * ; Fruit ; Human ; Meat ; Microwaves * ; Nitrosamines AN ; Nutritive Value ; Swine ; Vegetables ; Vitamins *AN Publication Type JOURNAL ARTICLE; REVIEW ISSN 0002-8223 Country of Publication UNITED STATES Quote Link to comment Share on other sites More sharing options...
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