Thermal treatment is one of the main unit operations applied to improve the microbiological quality of food products. It utilizes the lethal effects of heat against thermosensitive microorganisms, both pathogens and spoilage organisms; however, at the same time it induces degradation of the organoleptic and nutritional properties of foods due to non-enzymatic Maillard reactions. These reactions occur between amino compounds and reducing sugars, and are intensified with the increase of temperature. Some research studies have investigated the potential use of emerging technologies such as pulsed electric fields, ohmic heating and high hydrostatic pressure to reduce the occurrence of non-enzymatic browning in foods during processing. Despite the numerous advantages of emerging technologies over conventional ones, their impact on Maillard reactions is complex and not well understood with both positive and negative impacts. This chapter reviews the impact of emerging technologies on Maillard reactions in foods.
|Original language||English (US)|
|Title of host publication||Encyclopedia of Food Chemistry|
|Number of pages||7|
|State||Published - Jan 1 2018|
- Emerging technologies
- Maillard reactions
- Organoleptic properties