LEADER 03248nam 22007452 450 001 9910133692703321 005 20230621140207.0 010 $a0-9871718-9-5 035 $a(CKB)3280000000032346 035 $a(SSID)ssj0000894227 035 $a(PQKBManifestationID)11488095 035 $a(PQKBTitleCode)TC0000894227 035 $a(PQKBWorkID)10839751 035 $a(PQKB)11707320 035 $a(UkCbUP)CR9780987171894 035 $a(EXLCZ)9780987171894 035 $a(WaSeSS)IndRDA00056876 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/31089 035 $a(EXLCZ)993280000000032346 100 $a20130326d2012|||| uy| 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aCyber-nationalism in China $echallenging Western media portrayals of Internet censorship in China /$fby Ying Jiang$b[electronic resource] 210 $cUniversity of Adelaide Press$d2012 210 1$aAdelaide :$cThe University of Adelaide Press,$d2012. 215 $a1 online resource (xi, 141 pages) $cdigital, PDF file(s) 300 $aTitle from publisher's bibliographic system (viewed on 02 Oct 2015). 311 08$aPrint version: 9780987171849 320 $aIncludes bibliographical references (pages 124-141) 327 $aPart 1 Democratic differences between China and the West -- Consumer liberalism -- Part 2 Analysing Chinese anger -- Anger as a display of nationalism -- Chinese anger at the label of censorship -- Chinese anger with Western media's assumptions of political change -- Part 3 Stabilizing China's polity -- Nationalism as a consumer-orientated product -- The current political framework in China. 330 $aWhile Cyber-Nationalism in China examines fundamental questions surrounding the political implications of the Internet in China, it avoids simply predicting that the Internet does or does not lead to democratization. Applying a theoretical approach based on the Foucauldian notion of governmentality, the book builds on current scholarship that has attempted to move beyond examining the dynamics of the socio-cultural and -political use of new media technologies. 606 $aInternet$xCensorship$zChina 606 $aNationalism$zChina 606 $aComputers$xAccess control$zChina 606 $aInternet$xGovernment policy$zChina 606 $aInternet$xPolitical aspects$zChina 610 $anationalism 610 $asocial aspects 610 $awestern media 610 $apolitical aspects 610 $acensorship 610 $achina 610 $aApril Media 610 $aBlog 610 $aConsumerism 610 $aCyberspace 610 $aDemocracy 610 $aInternet 615 0$aInternet$xCensorship 615 0$aNationalism 615 0$aComputers$xAccess control 615 0$aInternet$xGovernment policy 615 0$aInternet$xPolitical aspects 676 $a302.231051 700 $aJiang$b Ying$0801714 712 02$aUniversity of Adelaide Press, 801 0$bUkCbUP 801 1$bUkCbUP 906 $aBOOK 912 $a9910133692703321 996 $aCyber-nationalism in China$92109038 997 $aUNINA LEADER 05598nam 2201417z- 450 001 9910557545103321 005 20210501 035 $a(CKB)5400000000044156 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/69140 035 $a(oapen)doab69140 035 $a(EXLCZ)995400000000044156 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aYeast Biotechnology 3.0 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 online resource (240 p.) 311 08$a3-03943-186-2 311 08$a3-03943-187-0 330 $aYeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used for the production of many interesting products, such as beer, wine, bread, biofuels and biopharmaceuticals. Saccharomyces cerevisiae (bakers' yeast) is the yeast species that is surely the most exploited by man. Saccharomyces is a top choice organism for industrial applications, although its use for producing beer dates back to at least the 6th millennium BC. Bakers' yeast has been a cornerstone of modern biotechnology, enabling the development of efficient production processes for antibiotics, biopharmaceuticals, technical enzymes, and ethanol and biofuels. Today, diverse yeast species are explored for industrial applications, such as e.g. Saccharomyces species, Pichia pastoris and other Pichia species, Kluyveromyces marxianus, Hansenula polymorpha, Yarrowia lipolytica, Candida species, Phaffia rhodozyma, wild yeasts for beer brewing, etc. This Special Issue is focused on recent developments of yeast biotechnology with topics including recent techniques for characterizing yeast and their physiology (including omics and nanobiotechnology techniques), methods to adapt industrial strains (including metabolic, synthetic and evolutionary engineering) and the use of yeasts as microbial cell factories to produce biopharmaceuticals, enzymes, alcohols, organic acids, flavours and fine chemicals, and advances in yeast fermentation technology and industrial fermentation processes. 606 $aTechnology: general issues$2bicssc 610 $aadaptive laboratory evolution (ALE) 610 $aadhesion 610 $aAlcoholic fermentation 610 $aantioxidant 610 $aaroma profile 610 $aAroma profile 610 $aaroma profiling 610 $aatomic force microscope (AFM) 610 $abeer 610 $abeer fermentation 610 $abioethanol production 610 $abiofuel 610 $abioreactors 610 $abrewing 610 $aCandida albicans 610 $acell printing 610 $aco-inoculation 610 $acoffee 610 $acoffee bean fermentation 610 $acoffee beverage 610 $acoffee fermentation 610 $acoffee processing 610 $acolor pigments 610 $acraft beer 610 $aCRISPR-Cas9 610 $aCyberlindnera 610 $adynamic single-cell analysis 610 $afederweisser 610 $afermentation 610 $afermentation-derived products 610 $afermented beverages 610 $afibronectin 610 $aflavor 610 $aflavor compounds 610 $agas chromatography 610 $agenetic engineering 610 $aGFP-tagged yeast clone collection 610 $aglycerol transport 610 $agrape 610 $ahyperosmotic stress 610 $aIcewine 610 $aindustrial brewer's strains 610 $aitaconic acid 610 $aitaconic acid production 610 $alactic acid bacteria 610 $alignocellulosic feedstock 610 $aliving cell microarrays 610 $aMALDI-TOF MS Biotyper 610 $aMalolactic fermentation 610 $aMetschnikowia pulcherrima 610 $amicrobiota identification 610 $amicrobrewery plant 610 $amicrofluidic chip 610 $amixed fermentation 610 $aNABLAB 610 $ananomotion 610 $anon-alcoholic beer 610 $anon-conventional yeast 610 $anon-Saccharomyces yeast 610 $anon-Saccharomyces yeasts 610 $aOenococcus oeni 610 $aOmegaTM 610 $aPichia stipitis 610 $apiezoelectric dispensing 610 $aPN4TM 610 $aprocess improvement 610 $aproton-transfer reaction-mass spectrometry 610 $aresponse surface methodology 610 $aSacccharomyces cerevisiae 610 $aSaccharomyces 610 $aSaccharomyces cerevisiae 610 $asequence inoculation 610 $aSimultaneous inoculation 610 $asnowflake phenotype 610 $aSpathaspora passalidarum 610 $astarter culture 610 $aSTL1 610 $astrain collection 610 $aTorulaspora delbrueckii 610 $aUstilago 610 $avolatile aroma compounds 610 $avolatile organic compounds 610 $aW. anomalus 610 $awine 610 $awine yeast 610 $awine yeasts 610 $axylose metabolism 610 $ayeast 610 $ayeast micro- and nanobiotechnology 610 $ayeasts 615 7$aTechnology: general issues 700 $aWillaert$b Ronnie G$4edt$01312122 702 $aWillaert$b Ronnie G$4oth 906 $aBOOK 912 $a9910557545103321 996 $aYeast Biotechnology 3.0$93030715 997 $aUNINA