Table 7.

Changes of different amino acid contents in food after microwave heating.

Food species	Changes in amino acid content	References
Lentils	Leucine goes up and valine stays the same	(102)
Soy milk	Lysine, tryptophan and cysteine decreased	(103)
Buckwheat	Serine, proline, leucine and phenylalanine increased, methionine and tyrosine did not change significantly, but some sensitive amino acids, such as histidine, are reduced	(51)
Sunflower	Proline, aspartic acid, threonine, valine, isoleucine and lysine increased	(104)
Fish fillet	Lysine, valine, alanine and leucine increased slightly, aspartate, threonine and cysteine changed little, but histidine decreased	(52)
Rice	Glutamic acid, glycine, alanine, phenylalanine, valine, lysine, methionine, leucine, isoleucine increased, serine changed little, Aspartic acid, arginine, cysteine, but Aspartic acid arginine cysteine histidine and tyrosine decreased	(74)
Milk protein concentrate	Cysteine, valine, phenylalanine and tyrosine increased, while alanine, leucine and proline decreased	(86)