LEADER 05035nam 22006613 450 001 9910440650303321 005 20240802201457.0 010 $a9781760464097 010 $a1760464090 035 $a(CKB)4100000011785036 035 $a(MiAaPQ)EBC6519029 035 $a(Au-PeEL)EBL6519029 035 $a(OCoLC)1251443329 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/64032 035 $a(Perlego)2804724 035 $a(oapen)doab64032 035 $a(EXLCZ)994100000011785036 100 $a20210901d2021 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aBritain's Second Embassy to China $eLord Amherst's 'Special Mission' to the Jiaqing Emperor In 1816 205 $a1st ed. 210 $aCanberra$cANU Press$d2021 210 1$aCanberra :$cANU Press,$d2021. 210 4$dİ2021. 215 $a1 online resource (404 pages) 327 $aIntro -- Acknowledgements -- Note on Terminology and Romanisation and Monetary Values -- 1. Introduction -- 2. The Political Setting of the Amherst Embassy -- 3. Origins of the Amherst Embassy: Canton and Sir George Thomas Staunton -- 4. The View from London: John Barrow and Lord William Pitt Amherst -- 5. Amherst's Preparations for the Embassy -- 6. The Voyage from Portsmouth to 'Hong Kong' -- 7. Up the Coast of China and Arrival at Tianjin -- 8. The Imperial Banquet of 13 August 1816 and Progress to Tongzhou -- 9. To Yuanmingyuan, Reception and Dismissal -- 10. Overland to Canton: The British Cultural Encounter with China -- 11. Aftermath: Britain's Reaction to the Failure of the Amherst Embassy -- 12. Retrospect: Reflections on the Amherst Embassy -- Bibliography -- Appendix A: List of Persons and Their Salaries -- Appendix B: Presents and Cost of the Amherst Embassy -- Appendix C: The Total Cost of the Amherst Embassy -- Appendix D: Ball's Secret Report (Commissioner of Teas at Canton) -- Appendix E: List of Chinese Officials Responsible for the Conduct of the Amherst Embassy -- Appendix F: Imperial Edict: 'Ceremonies to Be Observed at the Audience of Leave' -- Appendix G: Substance of an Edict Seen on the Walls of a Building in the 8th Moon of the 21st Year of Kia King -- Appendix H: Itinerary of the Amherst Embassy -- Appendix I: Morrison's Letters to Amherst (1821) -- Index. 330 $aLord Amherst's diplomatic mission to the Qing Court in 1816 was the second British embassy to China. The first led by Lord Macartney in 1793 had failed to achieve its goals. It was thought that Amherst had better prospects of success, but the intense diplomatic encounter that greeted his arrival ended badly. Amherst never appeared before the Jiaqing emperor and his embassy was expelled from Peking on the day it arrived. Historians have blamed Amherst for this outcome, citing his over-reliance on the advice of his Second Commissioner, Sir George Thomas Staunton, not to kowtow before the emperor. Detailed analysis of British sources reveal that Amherst was well informed on the kowtow issue and made his own decision for which he took full responsibility. Success was always unlikely because of irreconcilable differences in approach. China?s conduct of foreign relations based on the tributary system required submission to the emperor, thus relegating all foreign emissaries and the rulers they represented to vassal status, whereas British diplomatic practice was centred on negotiation and Westphalian principles of equality between nations. The Amherst embassy?s failure revised British assessments of China and led some observers to believe that force, rather than diplomacy, might be required in future to achieve British goals. The Opium War of 1840 that followed set a precedent for foreign interference in China, resulting in a century of 'humiliation?. This resonates today in President Xi Jinping?s call for ?National Rejuvenation? to restore China?s historic place at the centre of a new Sino-centric global order. 517 $aBritain's Second Embassy to China 606 $aBritish & Irish history$2bicssc 606 $aAsian history$2bicssc 606 $aModern history to 20th century: c 1700 to c 1900$2bicssc 607 $aGreat Britain$xForeign relations$zChina 607 $aChina$xForeign relations$zGreat Britain 607 $aChina$xHistory$y19th century 610 $aChina 610 $aBritain 610 $aBritish Empire 610 $aWilliam Pitt 610 $aAmherst 610 $aCanton 610 $aKowtow 610 $atributary system 615 7$aBritish & Irish history 615 7$aAsian history 615 7$aModern history to 20th century: c 1700 to c 1900 676 $a941.081092 700 $aStevenson$b Caroline$0850276 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910440650303321 996 $aBritain's Second Embassy to China$91898622 997 $aUNINA LEADER 03752nam 2200865z- 450 001 9910580211503321 005 20220706 035 $a(CKB)5690000000011973 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/87547 035 $a(oapen)doab87547 035 $a(EXLCZ)995690000000011973 100 $a20202207d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aNovel Processing Technology of Dairy Products 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (118 p.) 311 08$a3-0365-4583-2 311 08$a3-0365-4584-0 330 $aThe conversion of milk to different dairy products is a technological process that has been in use for hundreds of years. Most dairy products are produced at a commercial scale using traditional methods and therefore, many efforts have been made to introduce novel technologies in their manufacture for improving their quality in general. More specifically, modern processing approaches may be used with the aim to develop new dairy products, to extend their shelf life, to change their textural properties, to ensure their safety or to increase their nutritional and health value. High Hydrostatic Pressure treatment, Ultrasound Processing, Pulse Electric Field treatment and Membrane Processing are some of these novel processes, which may be used in milk, yoghurt and other dairy product processing. Moreover, new dairy ingredients can be produced after enrichment with milk components, while modern analytical methods, such as nuclear magnetic resonance (NMR) and X-ray microtomography, are used for testing the main properties of dairy products. 606 $aIndustrial chemistry and chemical engineering$2bicssc 606 $aTechnology: general issues$2bicssc 610 $aACE inhibitory activity 610 $aalkaline phosphatase 610 $aalpha-lactalbumin (?-Lac) 610 $aantioxidant capacity 610 $abeta-lactoglobulin (?-Lg) 610 $abiofunctionality 610 $abovine milk 610 $abuttermilk 610 $acarbon footprint 610 $acasein fractions 610 $acathepsin D 610 $afermented dairy beverage 610 $afood hydrocolloids 610 $agel properties 610 $aheat stability 610 $ahigh hydrostatic pressure 610 $ahigh pressure processing 610 $ahigh pressure processing (HPP) 610 $ahigh-pressure processing 610 $aimage analysis 610 $alife-cycle assessment 610 $amembrane separation 610 $amethods for crystal structure evaluation 610 $amicrobial inactivation 610 $amicrofiltration 610 $amilk phospholipids 610 $amilk renneting properties 610 $an/a 610 $aovine milk 610 $apasteurization 610 $aprobiotics 610 $aready-to-feed (RTF) infant formula 610 $arecrystallization 610 $arheology 610 $asensory quality 610 $asheep milk 610 $asupercritical fluid extraction 610 $atotal phenolic content 610 $atraditional yoghurt starter 610 $aviability model 610 $awhey protein hydrolysates 610 $ayoghurt 615 7$aIndustrial chemistry and chemical engineering 615 7$aTechnology: general issues 700 $aMoschopoulou$b Ekaterini$4edt$01328209 702 $aMoschopoulou$b Ekaterini$4oth 906 $aBOOK 912 $a9910580211503321 996 $aNovel Processing Technology of Dairy Products$93038429 997 $aUNINA