Open Access
Subscription Access
Open Access
Subscription Access
Effect of Microwaving on Different Foods and Biological Systems
Subscribe/Renew Journal
The use of microwave cooking is tremendously increasing day by day as it is convenient, fast and economical. But, various evidences shows that microwaves destroy the nutrients of food, may create carcinogens in food, and unnecessary exposure to radiation can create several health issues. On the other hand, several studies reveal that if the consumer follows safety instructions carefully then microwave cooking may result in food with nutrient quality similar to those cooked by other cooking methods. Food safety is an important health issue, thus, there is a need to deal with the various aspects of microwaving. In this context, this review paper focuses on the effect of microwave cooking on different food items and biological systems.
Keywords
Microwave Cooking, Food Safety, Health Issue.
Subscription
Login to verify subscription
User
Font Size
Information
- Barrington, P.J., Baker, R.S., Truswell, A.S., Bonin, A.M., Ryan, A.J. and Paulin, A.P. (1990). Mutagenicity of basic fractions derived from lamb and beef cooked by common household methods. Food & Chem. Toxic.., 28(3) : 141-146.
- Bialic, T. (2006). Microwaved food: is it healthy?
- Buffler, C.R. (1993). Microwave cooking and processing: engineering fundamentals for the food scientist. Van Nostrand Reinhold, NEW YORK, U.S.A.
- Celandroni, F., Longo, I., Tosoratti, N., Giannessi, F., Ghelardi, E., Salvetti, S., Baggiani, A. and Senesi, S. (2004). Effect of microwave radiation on Bacillus subtilis spores. J. Appl. Microbiol., 97(6): 1220-1227.
- Chiu, C.P., Yang, D.Y. and Chen, B.H. (1998). Formation of heterocyclic amines in cooked chicken legs. J. Food Protec., 61(6): 712-719.
- Decareau, R.V. (1992). Chapter eight: Microbiological considerations. In: Microwave foods: new product development. Trumbull: Food and Nutrition Press, Inc., p.189-201.
- Hill, A. and ILSI Europe Microwave Oven Task Force. (1998). Microwave Ovens. Brussels: ILSI, EUROPE.
- Jonker, D. and Til, H.P. (1995). Human diets cooked by microwave or conventionally: comparative sub-chronic (13-wk) toxicity study in rats. Food & Chem, Toxic.., 33(4) : 245-256.
- Kopp, W.P. (1996). The effects of microwave Apparatus On Food and Humans.
- Lassen, A. and Ovesen, L. (1995). Nutritional effects of microwave cooking. Nutr. & Food Sci, 4 : 8-10. Microwave Cooking and Food Safety (2005). Food and Environmental Hygiene Department. The Government of the Hong Kong Special Administration Region.
- Ohlsson, T. (1993). Domestic use of microwave ovens. In: Macrae R, Robinson, RK and Sadler, MJ, editors. Encyclopaedia of food science food technology and nutrition. Vol. 2. London: Academic Press, p. 1232-1237.
- Scanlan, R.A. (1993). Nitrosamine. In: Macrae R, Robinson, RK and Sadler, MJ, editors. Encyclopaedia of food science food technology and nutrition. Vol. 5. London: Academic Press, p. 3245-3249.
- Scientific Committee on Foods of EC (SCF). (2002). Opinion of the Scientific Committee on Food in the risk to human health of PAHs in food. Brussels: SCF.
- Srilakshmi, B. (2010). Food Science: Microwave Cooking (5th Ed.) New Delhi: New Age International (P) Limited Publisher.
- Tortora, G.J. and Grabowski, S.R. (1993). Principles of Anatomy and Physiology (7th Ed.). Harper Collins College Publishers, NEW YORK, U.S.A.
- Welt, B.A., Tong, C.H., Rossen, J.L. and Lund, D.B. (1994). Effect of microwave radiation on inactivation of Clostridium sporogenes (PA 3679) spores. Appl. & Environ. Microbiol., 60(2) : 482-488.
- Cosmos - The SAO Encyclopedia of Astronomy. Available from: http://astronomy.swin.edu.au/cosmos/e/electromagnetic+spectrum.
- Electromagnetic fields and public Health (1998). WHO Fact Sheet. Available from: http://www.who.int .
- IARC (1978). N-nitrosodimethylamine: Vol. 17. France: IARC. [cited 2004 Oct. 3] Available from: URL: http://www-cie.iarc.fr/htdocs/ monographs/vol17/n-nitrosodimethylamine.html
- "Microwave" Cooking. Available from:http://www.mindfully.org/Food/ Irradiate-Microwave-Effects-FoodMay96.htm.
- Microwave Ovens-safety issues. Better Health Channel. Fact sheet. Available from: www.betterhealth.vic.gov.au .
- National Cancer Institute (1996). Cancer facts-heterocyclic amines in cooked meats. National Cancer Institute. [cited 2003 Nov 3] Available from: http://cis.nci.nih.gov/fact/3_25.htm
Abstract Views: 375
PDF Views: 2