文章基本信息

标题：Vitamins retention in some microwave cooked dishes
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作者：. Gabriela BERECHET ; Rodica SEGAL
期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2007
卷号：I
期号：XXX
页码：27-32
出版社：Galati University Press
摘要：Nowadays the consumer is more than ever the focus for food processors: time allowed for preparing food is shorter than older time, high requirement for food with nutrient value due to the applied techniques, better sensory quality and "easy-to-cook" techniques. The study was conducted on some dishes: fish dish, stuffed sauerkraut rolls and caramelized sugar cream, studying the influence of microwave heating on nutrients comparatively with cooking, in the oven. The study shows a good retention of some vitamins in microwave-cooked samples (9 - 44%) than in oven cooked samples
关键词：Food value; microwave heating; vitamins