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Gastrointestinal Effects of the Addition of Ascorbic Acid to Aspirin

✍ Scribed by Vrunda Patel; Matt Fisher; Michael Voelker; Uwe Gessner

Book ID
114752100
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
201 KB
Volume
12
Category
Article
ISSN
1530-7085

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The use of ascorbic acid addition to foods to protect pigments from oxidation has been widely applied. Control or ascorbic acid-added paprika peppers were processed in a similar way as for paprika manufacture. During the process, lipoxygenase activity, total colour, red/yellow pigment ratio and asco