Define non-enzymetic browning with examples. How this can be prevented ?

Non-enzymatic browning, also known as Maillard reaction or non-enzymatic glycation, is a complex series of chemical reactions that occur in food when it is exposed to heat. This reaction involves the interaction between amino acids and reducing sugars, leading to the formation of brown pigments and a range of desirable flavors and aromas. Non-enzymatic browning is responsible for the appealing _______ ______ ____ ________ ___ ____ _______.
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