LEADER 02670nam 2200625 450 001 9910467563403321 005 20200520144314.0 010 $a3-11-045240-5 010 $a3-11-045238-3 024 7 $a10.1515/9783110452389 035 $a(CKB)3850000000001183 035 $a(EBL)4691395 035 $a(MiAaPQ)EBC4691395 035 $a(DE-B1597)460128 035 $a(OCoLC)959151081 035 $a(OCoLC)960014040 035 $a(DE-B1597)9783110452389 035 $a(Au-PeEL)EBL4691395 035 $a(CaPaEBR)ebr11268026 035 $a(CaONFJC)MIL956095 035 $a(EXLCZ)993850000000001183 100 $a20161007h20162016 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aFormulations $ein cosmetic and personal care /$fTharwat F. Tadros 210 1$aBerlin, [Germany] ;$aBoston, [Massachusetts] :$cDe Gruyter,$d2016. 210 4$dİ2016 215 $a1 online resource (304 p.) 225 1 $aDe Gruyter Graduate 300 $aDescription based upon print version of record. 311 $a3-11-045236-7 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $tFrontmatter -- $tPreface -- $tContents -- $t1. General introduction -- $t2. Surfactants used in cosmetic and personal care formulations, their properties and surfactant- polymer interaction -- $t3. Polymeric surfactants in cosmetic formulations -- $t4. Self-assembly structures in cosmetic formulations -- $t5. Interaction forces between particles or droplets in cosmetic formulations and their combination -- $t6. Formulation of cosmetic emulsions -- $t7. Formulation of nanoemulsions in cosmetics -- $t8. Formulation of multiple emulsions in cosmetics -- $t9. Liposomes and vesicles in cosmetic formulations -- $t10. Formulation of shampoos -- $t11. Formulation of hair conditioners in shampoos -- $t12. Formulation of sunscreens for UV protection -- $t13. Formulation of colour cosmetics -- $t14. Industrial examples of cosmetic and personal care formulations -- $tIndex 410 0$aDe Gruyter graduate. 606 $aCosmetics 606 $aSoap 606 $aToilet preparations 606 $aChemistry, Technical 608 $aElectronic books. 615 0$aCosmetics. 615 0$aSoap. 615 0$aToilet preparations. 615 0$aChemistry, Technical. 676 $a668/.55 700 $aTadros$b Tharwat F.$f1937-$0885066 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910467563403321 996 $aFormulations$92488250 997 $aUNINA LEADER 01045nam0 22002891i 450 001 VAN0023443 005 20050301120000.0 010 $a88-420-4228-5 100 $a20040910d1993 |0itac50 ba 101 $aita 102 $aIT 105 $a|||| ||||| 200 1 $aAnna Castelli Ferrieri$fCristina Morozzi 210 $aRoma$aBari$cLaterza$d1993 215 $a164 p., [1] c. di tav.$cill.$d24 cm. 606 $aCastelli Ferrieri, Anna$3VANC010927$2FI 620 $dBari$3VANL000009 620 $dRoma$3VANL000360 676 $a745.20924$v21 700 1$aMorozzi$bCristina$3VANV019556$0504044 712 $aLaterza$3VANV107871$4650 801 $aIT$bSOL$c20221202$gRICA 899 $aBIBLIOTECA DEL DIPARTIMENTO DI ARCHITETTURA E DISEGNO INDUSTRIALE$1IT-CE0107$2VAN01 912 $aVAN0023443 950 $aBIBLIOTECA DEL DIPARTIMENTO DI ARCHITETTURA E DISEGNO INDUSTRIALE$d01PREST IBb195(1) $e01 1031 20050926 996 $aAnna Castelli Ferrieri$9719965 997 $aUNISOB LEADER 02931nam 2200589 450 001 9910824323403321 005 20210614061355.0 010 $a1-4422-4361-9 035 $a(CKB)2670000000574447 035 $a(EBL)1832693 035 $a(OCoLC)894554543 035 $a(SSID)ssj0001369663 035 $a(PQKBManifestationID)11914974 035 $a(PQKBTitleCode)TC0001369663 035 $a(PQKBWorkID)11290078 035 $a(PQKB)10672868 035 $a(MiAaPQ)EBC1832693 035 $a(Au-PeEL)EBL1832693 035 $a(CaPaEBR)ebr11027705 035 $a(CaONFJC)MIL656236 035 $a(EXLCZ)992670000000574447 100 $a20150312h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood on film $ebringing something new to the table /$fedited by Tom Hertweck ; contributors, Deborah Adelman [and fourteen others] 210 1$aLanham, Maryland :$cRowman & Littlefield,$d2015. 210 4$dİ2015 215 $a1 online resource (251 p.) 225 1 $aFilm and History 300 $aDescription based upon print version of record. 311 $a1-4422-4360-0 311 $a1-322-24956-3 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aContents; Acknowledgments; Introduction; Part I. FIRST COURSES; Ch01. "The Average Piece of Junk Is Probably More MeaningfulThan Our Criticism Designating It So"; Ch02. Table Talk; Ch03. "A Nice Cup of Tea"; Part II. FOOD AND AFRICAN AMERICAN FILM; Ch04. Eat the Right Thing; Ch05. "So Good Make You Wanna Slap Yo' Mama"; Ch06. From Disgust to Gustatory Pleasure; Part III. FEEDING THE FAMILY; Ch07. Taste, Honor, and Tradition in Il Mafioso; Ch08. Food, Family, and History in Japanese Postwar Film; Ch09. Appetite and Aroma; Part IV. SMALL SCREENS, BIG APPETITES 327 $aCh10. Dale Cooper and the Mouth-Feel of Twin PeaksCh11. Food and Conversation in Sex and the City; PART V. EATING HUMANS; Ch12. "Little Shakin', Little Tenderizin', and Down You Go"; Ch13. Sacrament to Sacrilege; Ch14. New Zealand Lamb Is People; Index; About the Editor and Contributors 330 $aThis collection addresses the relative scarcity of work relating to food-film studies, showcasing innovative viewpoints about a popular, yet understudied, subject in film. The volume asks provocative questions about food and its relationship with work, urban life, sexual orientation, the family, race, morality, and a wide range of "appetites." 410 0$aFilm and history (Lanham, Md.) 606 $aFood in motion pictures 615 0$aFood in motion pictures. 676 $a791.43/6564 702 $aHertweck$b Tom 702 $aAdelman$b Deborah 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910824323403321 996 $aFood on film$93999560 997 $aUNINA