3.2. The effects of microwave radiation on Maillard reaction
The chemistry involved in Maillard reaction is complex. Therefore, we suggest that, if any of the many stages of this process are athermally affected by microwave radiation, we may expect a detectable effect on the formation of the final color pigments. Thus, using d-glucose/glycine solutions, we explored this possibility by heating these solutions in a similar manner, using both microwave and conventional water bath. Fig. 2A and B shows the results of a triplicate measurement made at absorbance of 420 nm. A significant difference in the absorbance readings of solutions heated by the microwave and the water bath was observed (Fig. 2A).