A Quantitative Study of Destruction of Vitamin a in Butter Fat by Heating (Paperback)
Idioma: inglés
Editorial: Tradd Street Press, 2026
- Tapa blanda
- Nuevo
Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
Vendedor de IberLibro desde 29 de junio de 2022
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EUR 21,50
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Paperback. "A Quantitative Study of Destruction of Vitamin a in Butter Fat by Heating" is a meticulous scientific investigation into the biochemical stability of essential nutrients under thermal stress. Conducted during a transformative era for nutritional science, this work by Konrad C. Hsu provides a rigorous analytical framework for understanding how heat processing affects the potency of Vitamin A in dairy products.The study details specific laboratory methodologies used to measure the rate of vitamin degradation, offering quantitative data that was vital for the early development of food safety and processing standards. By examining the chemical changes that occur in butter fat when subjected to various temperatures, Hsu contributes significant findings to the fields of biochemistry and dietetics. This research was instrumental in shaping historical perspectives on food preservation and the retention of nutritional value during cooking.Ideal for historians of science, food chemists, and researchers interested in the evolution of vitamin research, "A Quantitative Study of Destruction of Vitamin a in Butter Fat by Heating" serves as a foundational document in the intersection of organic chemistry and public health. It remains a valuable resource for those studying the history of nutritional analysis and the chemical properties of fats.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…
N° de ref. del artículo 9781025931869
- Título
- A Quantitative Study of Destruction of Vitamin a in Butter Fat by Heating (Paperback)
- Autor
- Konrad C. Hsu
- Editorial
- Tradd Street Press
- Año de publicación
- 2026
- Estado
- new
- Encuadernación
- Paperback
- Idioma
- inglés
- ISBN 10
- 1025931866
- ISBN 13
- 9781025931869
"A Quantitative Study of Destruction of Vitamin a in Butter Fat by Heating" is a meticulous scientific investigation into the biochemical stability of essential nutrients under thermal stress. Conducted during a transformative era for nutritional science, this work by Konrad C. Hsu provides a rigorous analytical framework for understanding how heat processing affects the potency of Vitamin A in dairy products.
The study details specific laboratory methodologies used to measure the rate of vitamin degradation, offering quantitative data that was vital for the early development of food safety and processing standards. By examining the chemical changes that occur in butter fat when subjected to various temperatures, Hsu contributes significant findings to the fields of biochemistry and dietetics. This research was instrumental in shaping historical perspectives on food preservation and the retention of nutritional value during cooking.
Ideal for historians of science, food chemists, and researchers interested in the evolution of vitamin research, "A Quantitative Study of Destruction of Vitamin a in Butter Fat by Heating" serves as a foundational document in the intersection of organic chemistry and public health. It remains a valuable resource for those studying the history of nutritional analysis and the chemical properties of fats.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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