爱学术-智能检索

改版：现实的电视和思考的观众（平装）

ISBN：9780814740705，出版年：2012，中图分类号：J9

Watch this show, buy this product, you can be a whole new you! Makeover television shows repeatedly promise self-renewal and the opportunity for reinvention, but what do we know about the people who watch them? As it turns out, surprisingly little.The Makeover is the first book to consider the rapid rise of makeover shows from the perspectives of their viewers. Katherine Sender argues that this genre of reality television continues a long history of self-improvement, shaped through contemporary media, technological, and economic contexts. Most people think that reality television viewers are ideological dupes and obliging consumers. Sender, however, finds that they have a much more nuanced and reflexive approach to the shows they watch. They are critical of the instruction, the consumer plugs, and the manipulative editing in the shows. At the same time, they buy into the shows' imperative to construct a reflexive self: an inner self that can be seen as if from the outside, and must be explored and expressed to others. The Makeover intervenes in debates about both reality television and audience research, offering the concept of the reflexive self to move these debates forward.

Faceting Dermis Mastitis Depaneling Premise Tilottama Wax Carving Struvite Lemmatisation

Encapsulations

封装：纳米技术在农业食品行业的应用

Academic Press_RM Grumezescu, Alexandru

ISBN：9780128043073，出版年：2016，中图分类号：TS2

Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail.Includes the most up-to-date information on nanoencapsulation and nanocontainer-based delivery of antimicrobialsPresents nanomaterials for innovation based on scientific advancements in the fieldProvides control release strategies to enhance bioactivity, including methods and techniques for research and innovationProvides useful tools to improve the delivery of bioactive molecules and living cells into foods

Enclosure Exclosure Depaneling Occlusion Condensation Recloser Adsorption Haplostigma Clamping Lemmatisation