摘要：The Maillard reaction, mostly occurred in heated and stored products, is one of the most important non-enzymatic browning reactions between amino groups of proteins and reducing sugars. This reaction may lead to desired or undesired effects on the quality characteristics of food; such as color, taste and nutritional value. In order to reduce these negative changes resulting from the complex reaction, nowadays studies are carried out on non-thermal processes and promising results are obtained. The application of non-thermal processes in food industry not only increases the shelf life of foods, but also allows production of foods which are more reliable and have better quality in terms of nutritional and sensory properties. In these respects, non-thermal processes have a potential which can be alternative to conventional food processing methods, including thermal processes. In this review, Maillard reaction and the effects of High Hydrostatic Pressure and Pulsed Electric Field applications, which can be alternative against to conventional food processing methods on Maillard reaction have been reviewed.
关键词：Maillard reaction; pulsed electric field; high hydrostatic pressure
