Vitamins retention in some microwave cooked dishes

  • Gabriela Berechet S.C. Tourism, Hotel and Restaurant-Consulting Group SRL
  • Rodica Segal Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Biochemistry Dept.
Keywords: food value, microwave heating, vitamins

Abstract

Nowadays the consumer is more than ever the focus 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 crem, studying the influence of microwave heating on nutrients comparatively with cooking, in the oven. The study shows a good retention of some vitamins in microware-cooked samples (9-44%) than in oven cooked samples.

Published
2019-11-15
How to Cite
Berechet, Gabriela, and Rodica Segal. 2019. “Vitamins Retention in Some Microwave Cooked Dishes”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 31 (November), 27-32. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3746.
Issue
Vol 31 (2007)
Section
Articles

Most read articles by the same author(s)

Obs.: This plugin requires at least one statistics/report plugin to be enabled. If your statistics plugins provide more than one metric then please also select a main metric on the admin's site settings page and/or on the journal manager's settings pages.