Usage examples (14)

• Maillard reaction and caramelisation are both non-enzymatic browning.
• This is therefore a second example in which an enzyme uses the non-enzymatic product of a previous step as its substrate.
• It is non-enzymatic, meaning it is not like when you cut an apple and leave it out; nothing is reacting to oxygen here – it all happens under heat.
• The same sample without the enzyme was used to correct for non-enzymatic release of reducing sugars.