Table 4.

Effect of microwave treatment on lipid composition in food.

Food species	Conventional heating		Microwave heating		References
	MUNA/SFA	PUFA/SFA	MUNA/SFA	PUFA/SFA
Hamburgers	0.023↓	0.01↓	0.381↑	0.009↓	(50)
Buckwheat	0.05↓	0.025↓	0.03↓	0.024↓	(51)
Grass carp	0.172↓	0.302↑	0.114↓	0.353↑	(52)