8. Microwave-related food reactions

In this section, we focus on the possible effects of microwaves on food. Food can undergo degradation reactions during processing.

These degradation reactions are generally undesirable, in that they lead to the alteration of the food by modifying its organoleptic and nutritional characteristics. In other cases, some of these reactions are desired to give the food the desired color and taste: this is the case of the Maillard reaction. It's with us all day long, from breakfast to dinner. It's the reaction responsible for the beautiful brown color and pleasant flavor of baked foods such as croissants, baguettes and breads. We also find it in the cooking of meats and the roasting of coffee.

The Maillard reaction (figure 15 ) has...