Microwave oven concerns and benefits | How and how much to use | Dr Shahzad Basra скачать в хорошем качестве

Microwave oven concerns and benefits | How and how much to use | Dr Shahzad Basra

Microwave oven concerns and benefits | How and how much to use | Dr Shahzad Basra #MicrowaveCooking #KitchenHacks #FoodSafety Join Dr. Shahzad Basra in this comprehensive exploration of microwave ovens, where he discusses both the concerns and benefits associated with their use. This video will guide you on how to properly utilize your microwave, including tips on how much food to cook at once for the best results. Learn about the science behind microwave cooking, safety precautions, and how to maximize the nutritional value of your meals. Perfect for anyone looking to enhance their cooking skills, this video is a must-watch! Remember to subscribe for more valuable content! Literature / references 1. https://www.healthline.com/health/und.... What happens to food when it’s cooked in a microwave? Opinion of three medical professionals .Natalie Olsen: Microwaves are a form of nonionizing electromagnetic radiation and are used to heat food rapidly. They cause molecules to vibrate and build up thermal energy (heat). 2. According to the FDA, this type of radiation does not have enough energy to knock electrons out of atoms. This is in contrast to ionizing radiation, which can alter atoms and molecules and cause cellular damage. atalie Butler: Electromagnetic radiation waves, or microwaves, are delivered by an electronic tube called a magnetron. These waves are absorbed by water molecules in food, causing [the molecules] to vibrate rapidly, resulting in heated food. 3. Karen Gill: Microwave ovens use electromagnetic waves of a very specific length and frequency to heat and cook food. These waves target specific substances, using their energy to produce heat, and it is primarily the water in your food that is being heated. 4. Joanna Michalak, 2020. Effect of Microwave Heating on the Acrylamide Formation in Foods. Molecules , 25(18), 4140; https://doi.org/10.3390/molecules2518... a. Effects of microwave cooking/reheating on nutrients and food systems: a review of recent studies. Hoffman CJ, Zabik ME.J Am Diet Assoc. 1985 Aug;85(8):922-6.PMID: 3894486 Review. b. Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences. López-Berenguer C, Carvajal M, Moreno DA, García-Viguera C.J Agric Food Chem. 2007 Nov 28;55(24):10001-7. doi: 10.1021/jf071680t. Epub 2007 Nov 3.PMID: 17979232 c. Quality factors in beef, pork, and lamb cooked by microwaves. Korschgen BM, Baldwin RE, Snider S.J Am Diet Assoc. 1976 Dec;69(6):635-40.PMID: 1033217 d. Influence of household cooking methods on amino acids and minerals of Barrosã-PDO veal. Lopes AF, Alfaia CM, Partidário AM, Lemos JP, Prates JA.Meat Sci. 2015 Jan;99:38-43. doi: 10.1016/j.meatsci.2014.08.012. Epub 2014 Aug 30.PMID: 25280361 5. Comparison of vitamin losses in vegetables due to various cooking methods. Rumm-Kreuter D, Demmel I.J Nutr Sci Vitaminol (Tokyo). 1990;36 Suppl 1:S7-14; discussion S14-5. doi: 10.3177/jnsv.36.4-supplementi_s7.PMID: 2081989 Review. Effect of precooking and polyphosphate treatment on the quality of microwave cooked catfish fillets. Robbana-Barnat S, Rabache M, Rialland E, Fradin J.Environ Health Perspect. 1996 Mar;104(3):280-8. doi: 10.1289/ehp.96104280.PMID: 8919766 Free PMC article. 7. Effect of microwave radiation on inactivation of Clostridium sporogenes (PA 3679) spores. a. Welt BA, Tong CH, Rossen JL, Lund DB.Appl Environ Microbiol. 1994 Feb;60(2):482-8. doi: 10.1128/aem.60.2.482-488.1994.PMID: 8135512 Free PMC article. 9. Microwave, air and combined microwave–air-drying parameters of pumpkin slices LWT-Food Science and Technology (2007) K. Aparna et al. 10. Role of metallic and composite (ceramic–metallic) supports on microwave heating of porous dielectrics International Journal of Heat and Mass Transfer (2007) A.A. Barba et al. 11. Use of microwaves for in-situ removal of pollutant compounds from solid matrices Journal of Hazardous Materials (2012) A.A. Barba et al. 12. Phenolic constituents levels in cv. Agria potato under microwave processing LWT-Food Science and Technology (2008) T. Basak 13. Role of metallic, ceramic and composite plates on microwave processing of composite dielectric materials Materials Science and Engineering A (2007) T. Basak et al. 14. Effect of ceramic supports on microwave processing of porous food samples International Journal of Heat and Mass Transfer (2006) T. Basak et al. 16. Theoretical analysis on pulsed microwave heating of pork meat supported on ceramic plate. Meat Science (2010) T. Basak et al. 17. Role of ceramic composites and microwave pulsing on efficient microwave processing of pork meat samples Food Research International. (2011) View more references Cited by (850) 18. Microwave processing techniques and their recent applications in the food industry. 2017, Trends in Food Science and Technology