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Not food, but microwave-vs.-conventional heating is a branch of chemistry: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4007255/ . So the basic idea that different reactions happen is obviously true when cooking food: It tastes different, the crust (if there) feels different, etc. You specifically miss most Maillard reactions (=non-caramelisation browning) ...


The English abstract of Zur Frage der Aminosäureisomerisierung im Mikrowellenfeld Ergebnisse eines Modellversuches mit Standardlösungen [The question of amino acid isomerization in a microwave field Results of experiments with standard solutions] Zeitschrift für Ernährungswissenschaft September 1992, Volume 31, Issue 3, pp 219–224 is: Aqueous standard-...

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