Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs
This review explains how Maillard chemistry, caramelization, ascorbic-acid degradation, and lipid-oxidation pathways interact across air frying, sous-vide, microwave, ohmic, infrared, radio-frequency, pressure-assisted, and hybrid cooking. Outcomes depend on food matrix and process conditions, not technology labels alone.