Effects of quince seed, almond, and tragacanth gum coating on the banana slices properties during the process of hot air drying.

Food Sci Nutr · 2017 · PMC5694881 · PMID 29188032

Europe PMC DOI

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fairly significantno p-value reported

After 90 min of drying, a fairly significant increasing trend was observed in a* amounts of the samples which seems to be as a result of the Millard reaction regarding the denaturation of the most enzymes.

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an increasing trendno p-value reported

Either the temperature rising or longer exposure to the heat would cause an increasing trend in both the pigments production and the intensity of brown color due to the Millard reaction.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.