Nutritional effects of microwave cooking

Lassen, Anne Dahl; Ovesen, Lars

doi:10.1108/00346659510088654

Cited by 18 publications

(9 citation statements)

References 18 publications

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“…Microwave radiation does not carry enough energy to ionize food molecules or to generate free radicals [13]. The basic principle of the process is the baking by molecular vibration that Effects of Radiation Technologies on Food Nutritional Quality http://dx.doi.org/10.5772/intechopen.80437 penetrates superficially in the foods, and the depth of penetration ranges from 2 to 4 cm.…”

Section: Microwave Radiationmentioning

confidence: 99%

Effects of Radiation Technologies on Food Nutritional Quality

Lima¹,

Vieira²,

Santos³

et al. 2018

Descriptive Food Science

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Generally, foods are thermally processed to destroy the vegetative microorganisms for food preservation. However, only thermal treatment triggers many unwanted biochemical reactions, which leads to undesirable sensorial and nutritional effects. Therefore, a number of nontraditional preservation techniques are being developed to satisfy consumer demand with regard to nutritional and sensory aspects of foods. Ensuring food safety and at the same time meeting such demands for retention of nutrition and quality attributes has resulted in increased interest in emerging preservation techniques. These emerging food preservation technologies can extend the shelf life of unprocessed or processed foods by inactivating the enzymes, reducing the food spoiling microbial growth rate or viability without altering the food quality attributes including flavor, odor, color, texture, and nutritional value. On the emerging technology, sphere promising results have been attained by the radiation processes. Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicals, pharmaceuticals, cosmetic products, and in food processing. Nonionizing radiation has been used in surface decontamination, as on the packaging sector. Although radiation techniques, as the other traditional or emerging techniques, can impair alterations that can modify the chemical composition and the nutritional value of foods, these changes depend on the food composition, the irradiation dose and factors such as temperature and presence or absence of oxygen in the irradiating environment. The aim of this chapter is to discuss retention or loss of vitamins and minerals in several food products submitted to a radiation process (gamma irradiation, short wave ultraviolet, microwave, and pulsed electric fields).

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Section: Microwave Radiationmentioning

confidence: 99%

Effects of Radiation Technologies on Food Nutritional Quality

Lima¹,

Vieira²,

Santos³

et al. 2018

Descriptive Food Science

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show abstract

“…Some studies had also shown that microwave heating affects the nutrient compounds in food (proteins, vitamins, etc.) less than conventional cooking because preparation time is shorter and less water is used (Lassen and Ovesen 1995; Marconi et al. 2000).…”

Section: Resultsmentioning

confidence: 99%

Eight Underexploited Broad Beans From China: (Ii) Effects of Steaming Methods on Their Quality and Microstructure*

Tan

Tian

et al. 2011

Journal of Food Processing and Preservation

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The effects of different steaming methods (traditional steaming, autoclave steaming and microwave steaming) on the quality and microstructural properties of eight typical and luxuriant broad bean varieties in China were investigated. The color of broad bean seeds was not fresh after all steaming treatments and steaming–cooling treatments. All samples had very low splitting ratios, and no splitting for SYTJQ (no. 4), CXDL1 (no. 5), TX1 (no. 6) and QH10 (no.8) after soaking and traditional steaming. Broad bean seeds after autoclave steaming presented the best tenderness, followed by the traditionally steamed broad beans. As in steamed beans, denaturation of protein during heating made the cell wall rigid and tightly enveloped starch granules. After cooling, the cotyledon cells of all samples presented semblable appearance but with dense gauffers or grooves in the surface of cell wall. Intracellular gelatinization of starch occurred through sequential configurational changes in starch granules during steaming, but no extracellular gelatinization. PRACTICAL APPLICATIONS The broad bean is one of the most important legumes in China. Oriental cooking has always made great use of steaming as a main cooking method, both for health reasons and the sparsity of ovens. Steaming brings about a number of changes in physicochemical and structural characteristics of broad beans. However, very little information is available in the literature regarding the steaming method rather than other cooking methods. Therefore, based on our previous research, the purpose of the present study was to investigate the effects of different steaming methods (traditional steaming at atmospheric pressure, autoclave steaming and microwave steaming) on the quality and microstructure properties of eight typical and luxuriant broad bean varieties in China. Meanwhile, we can discover some excellent broad bean varieties for steamed foods. This study may serve as the foundation for selecting steaming methods to improve the quality of convenient foods made from the broad bean.

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“…Microwave (MW) heating, by allowing direct and homogenous heating of the milk volume, as well as high temperature and short time processing (Orsat et al, 2005) should improve the milk quality parameters. Indeed, several authors have shown the potential of MW heating (pasteurization, blanching, drying..) highlighting interesting results regarding food nutritional quality and preservation (Lefeuvre, 1994;Lassen and Ovesen, 1995;Kostaropoulos and Saravacos, 1995;Decareau, 1994;Gundavarapu et al, 1995;Laguerre et al, 1999). Similarly, Laguerre et al (1999) have demonstrated the interest of microwave-hot air coupling for bacterial destruction during MW drying of onions.…”

Section: Introductionmentioning

confidence: 97%