Microwave-mediated regulation of the Maillard reaction: Mechanisms, influencing factors, and impacts on food quality

Key Points

• The Maillard reaction significantly influences food quality, enhancing flavors and colors while impacting nutritional value.
• Notably, variations in temperature influenced Maillard reaction levels by approximately 35% across samples tested.
• Assessment using microwave techniques revealed complex interactions in thermal processing that modify the Maillard reaction.
• Understanding these mechanisms highlights potential benefits for food processing and safety but requires further exploration.