Hoffman C J, Zabik M E
J Am Diet Assoc. 1985 Aug;85(8):922-6.
Microwave-oven technology has been improved by the use of low power. With the utilization of low-power techniques, studies showed equal or better retention of nutrients for microwave, as compared with conventional, reheated foods for thiamin, riboflavin, pyridoxine, folacin, and ascorbic acid. Beef roasts microwaved at "simmer" were comparable with conventionally cooked roasts in sensory quality, while vegetables cooked by an institutional (1,150 w) microwave oven were superior to those cooked in a domestic (550 w) microwave oven. Microwave-cooked bacon had lower levels of nitrosamines than conventionally cooked bacon; however, the use of a new alpha-tocopherol coating system has been found to be a safe N-nitrosamine inhibitor regardless of cooking method used.
通过使用低功率，微波炉技术得到了改进。随着低功率技术的应用，研究表明，与传统再加热食品相比，微波加热食品在硫胺素、核黄素、吡哆醇、叶酸和抗坏血酸等营养素的保留方面相当或更好。以“小火慢炖”模式微波加热的烤牛肉在感官品质上与传统烹饪的烤牛肉相当，而用商用（1150瓦）微波炉烹饪的蔬菜比家用（550瓦）微波炉烹饪的蔬菜更优质。微波烹饪的培根中亚硝胺含量低于传统烹饪的培根；然而，无论使用何种烹饪方法，一种新的α-生育酚涂层系统已被证明是一种安全的N-亚硝胺抑制剂。
