The size of crystals formed is a factor of the speed at which the sugars crystallize. A slow rate usually results in the formation of fewer, larger crystals than compared to rapid crystallization where many, smaller crystals are formed. A process known as seeding is often used to insure that crystal formation is more rapid. In seeding, finely ground crystals are added to the product. These provide many crystal nuclei and result in rapid crystal formation and therefore smaller crystals.
Sugars can result in browning of a product even when no protein or enzymes are present.
Ultraviolet and ionizing radiation induce the reaction. As the name implies, the reaction requires the presence of oxygen. It may or may not involve enzymes. Oxygen is not required. D.E. refers to the degree of polymerization resulting from the corn starch hydrolysis.