Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

ABSTRACT Non‐enzymatic browning is a central chemical process in thermally processed foods, linking sensory quality, structural development, nutrient modification, and neoformed compound formation. This review examines browning under emerging cooking technologies, including air frying, sous‐vide, microwave, ohmic, infrared, radio frequency, pressure‐assisted, and hybrid systems. It proposes a reaction‐network perspective in which Maillard chemistry interacts with caramelization, ascorbic acid degradation, lipid oxidation‐derived carbonyls, and secondary carbonyl–amine reactions. Particular attention is given to matrix‐dependent responses across cereal, potato, fruit, vegetables, legume, meat, fish, dairy, and reformulated protein systems, where precursor composition, water mobility, pH, oxygen exposure, lipid unsaturation, and microstructure determining browning direction. The review also highlights the balance between desirable outcomes, including crust formation and roasted aroma, and adverse effects, including lysine loss, impaired digestibility, acrylamide, hydroxymethylfurfural, reactive carbonyls, and advanced glycation end products. Finally, it identifies post‐digestion evidence as a missing link for assessing biological relevance.