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1. |
Record Nr. |
UNINA9910820824803321 |
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Autore |
MacQueen Hector L. |
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Titolo |
European contract law : Scots and South African perspectives / / edited by Hector L. MacQueen and Reinhard Zimmermann [[electronic resource]] |
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Pubbl/distr/stampa |
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Edinburgh : , : Edinburgh University Press, , 2006 |
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ISBN |
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1-4744-7058-0 |
0-7486-5142-X |
1-280-76239-X |
9786610762392 |
0-7486-2648-4 |
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Descrizione fisica |
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1 online resource (xxii, 444 pages) : digital, PDF file(s) |
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Collana |
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Edinburgh Studies in Law ; ; Volume 2 |
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Disciplina |
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Soggetti |
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Contracts - European Union countries |
Contracts - Scotland |
Contracts - South Africa |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Title from publisher's bibliographic system (viewed on 02 Oct 2015). |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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; 1. Ius Commune and the principles of European contract law : contemporary renewal of an old idea / Reinhard Zimmermann -- ; 2. Good faith / Hector L MacQueen -- ; 3. Offer, acceptance, and the moment of contract formation / Geo Quinot -- ; 4. The battle of forms / Angelo D M Forte -- ; 5. Agency / Laura Macgregor -- ; 6. Threats and excessive benefits or unfair advantage / Jacques du Plessis -- ; 7. Interpretation / Eric Clive -- ; 8. Third-party contracts / Philip Sutherland -- ; 9. Payment / Charl Hugo -- ; 10. Specific performance and special damages / Sieg Eiselen -- ; 11. Termination for breach of contract / Tjakie Naude -- ; 12. Assignment / Gerhard Lubbe -- ; 13. Capitalisation of interest / Max Loubser. |
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Sommario/riassunto |
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This book will inform Scots and South African lawyers about the substance of international developments in the field and suggest ways in which their still vigorous and vital national laws may continue to be developed. |
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2. |
Record Nr. |
UNINA9910808889603321 |
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Autore |
Boer Ruud de |
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Titolo |
From milk by-products to milk ingredients : upgrading the cycle / / Ruud de Boer |
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Pubbl/distr/stampa |
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West Sussex, England : , : John Wiley & Sons, , 2014 |
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©2014 |
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ISBN |
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1-5231-1021-X |
1-118-59870-9 |
1-118-59863-6 |
1-118-59869-5 |
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Descrizione fisica |
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1 online resource (297 p.) |
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Disciplina |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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From Milk By-Products to Milk Ingredients; Contents; Foreword; Preface; Acknowledgements; Introduction; 1 Ingredients; 1.1 Ingredient list; 1.2 Ingredient and cycle; 1.3 Ingredient and adding value; References; 2 Milk Specifics; 2.1 Palette of ingredients; 2.2 Milk composition; 2.2.1 Milk composition: diversity; 2.2.2 Milk composition: concentration; 2.2.3 Milk composition: size; 2.3 Proteins; 2.3.1 Proteins: conversion factor; 2.3.2 Proteins: amino acid profile; 2.3.3 Proteins: electric charge; 2.3.4 Proteins: casein micelles; 2.3.5 Proteins: whey; 2.4 Salts; 2.4.1 Salts: permeate |
2.4.2 Salts: in milk2.5 Milk sugar; 2.5.1 Milk sugar: physical aspects; 2.5.2 Milk sugar: chemical aspects; 2.6 Lipids; 2.6.1 Lipids: triacylgycerols; 2.6.2 Lipids: milk fat globule membrane (MFGM); References; 3 Patents; 3.1 General; 3.2 Infant foods in the 19th century; 3.3 Present patent procedure; 3.4 Infant foods in the 21st century; References; Websites; 4 Reuse; 4.1 Cheese starter cultures; 4.2 Process residuals; 4.3 Cheese losses; References; 5 Outside Constraints; 5.1 Religious concerns; 5.1.1 Kosher; 5.1.2 Halal; 5.2 Safety; 5.2.1 General aspects; 5.2.2 Microbiological aspects |
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5.2.3 Critical control points5.3 Sustainability; 5.3.1 Resource efficiency; 5.3.2 Greenhouse gas (GHG) emissions; References; 6 Vital Membrane Processes; 6.1 Background; 6.2 Principles; 6.3 Dairy specifics; 6.3.1 Reverse osmosis (RO) and nanofiltration (NF); 6.3.2 Ultrafiltration (UF); 6.3.3 Microfiltration (MF) and microfiltration fractionation (MFF); 6.3.4 Electrodialysis (ED); 6.4 Membranes and ingredients; 6.4.1 Milk protein concentrate (MPC); 6.4.2 Whey protein concentrate (WPC); 6.4.3 Demineralized whey; 6.5 By-products; References; Further reading; 7 End Users |
7.1 Ingredient requirements7.1.1 Nutritionhealth; 7.1.2 Functionality; 7.1.3 Flavour; 7.1.4 Convenience; 7.1.5 Price; 7.2 Feed products; 7.3 Food products; 7.3.1 Baby food; 7.3.2 Nutritionsupplements; 7.3.3 Beverages; 7.3.4 Confections; 7.3.5 Bakery products; 7.3.6 Meat products; 7.3.7 Soups and sauces; 7.3.8 Savoury snacks; 7.3.9 Dairy (type) products; 7.3.10 Convenience meals; 7.4 Pharmaceutical products; References; Further reading; Information Sheets; Index; Supplemental Images |
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Sommario/riassunto |
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Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to utilize as many raw materials and by-products as possible, to reduce waste, maximize efficiency, and increase productivity. Ingredients from Milk is a concise, fresh approach to ingredients derived from milk, containing guidance and new techniques for dairy industry professionals and scientists.<br / |
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