Handbook of Concentrator Photovoltaic Technology

Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America. This book provides an in depth and contemporary coverage of knowledge and practices in the value chain of this popular fruit, from production through to consumption. The chapters explore all the most recent developments in areas such as breeding, novel processing technologies, postharvest physiology and storage, packaging, nutritional quality and safety aspects. An outstanding team of authors from across the globe have contributed to make this the definitive pineapple handbook. Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition is the ultimate guide for scientists in the food industries specializing in fruit processing, packaging and manufacturing. It is also a useful resource for educators and students of food technology and food sciences as well as research centers and regulatory agencies around the world.

The first two editions of the Handbook of Human Performance Technology helped define the rapidly growing and vibrant field of human performance technology – a systematic approach to improving individual and organizational performance. Exhaustively researched, this comprehensive sourcebook not only updates key foundational chapters on organizational change, evaluation, instructional design, and motivation, but it also features breakthrough chapters on «performance technology in action» and addresses many new topics in the field, such as certification, Six Sigma, and communities of practice. Boasting fifty-five new chapters, contributors to this new edition comprise a veritable «who's who» in the field of performance improvement, including Geary Rummler, Roger Kaufman, Ruth Clark, Allison Rossett, Margo Murray, Judith Hale, Dana and James Robinson, and many others. Praise for the third edition of the Handbook of Human Performance Technology «If you are in the business of trying to improve organizational performance, this Handbook should be the first place you look for answers to questions about human performance technology.» – Joseph J. Durzo, CPT, Ph.D., senior vice president and chief learning officer, Archstone-Smith «This newest edition of the Handbook provides an unparalleled, all-encompassing survey of the latest theory and its practical application in this emergent field. This book is a must-have reference for any professional wishing to systematically improve performance within their organization.» – Weston McMillan, CPT, manager, training and development, eBay Inc. «An invaluable, engaging resource for anyone charged with improving workplace performance. It not only provides the background and foundations of our profession, but more importantly, it also provides the most up-to-date descriptions of how to apply HPT to drive results.» – Rodger Stotz, CPT, vice president and managing consultant, Maritz Inc. «This book is filled with insights–both for those who are new to the field and also for those who are experienced. It offers concrete advice and examples on how to use HPT to impact business results and how to work successfully within organizations.» – Anne Marie Laures, CPT, director, learning services, Walgreen Co. «The Handbook contains many of the secrets for improving the performance of individuals, groups, and organizations.» – Robert F. Mager, author, Analyzing Performance Problems and How to Turn Learners On…Without Turning Them Off

A unique guide to the most important technical aspects of photovoltaic power generation with comprehensive analysis and author industry-experience Unique from other books in the area in that it explains profound theories in simple language, introduces widely used production equipment and processes for industry professionals, and explains the complete PV industry chain from material to power generation Has originated from the author’s practical industry experience, enabling the use of up-to-date information during this time of new development in the Chinese PV industry Content includes approximately 255 illustrations and 46 tables to help clarify complex theories.

An updated guide to the production, science, and uses of vanilla Vanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products. Now in its second edition, the Handbook of Vanilla Science and Technology provides a comprehensive and updated review of the science and technology used in these items’ production and supply. Featuring contributions from an international range of experts, this revised edition covers a multitude of topics, including agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic farming and fair trade, botanical diseases, and novel uses. The Handbook of Vanilla Science and Technology, Second Edition is a vital resource for producers, distributors, and scientists involved in vanilla’s growth and utilization, and offers readers: A guide to the cultivation, extraction, analysis, DNA sequencing, and marketing of vanilla Information on the production of vanilla in a range of countries such as Mexico, Australia, Costa Rica, and India Guidelines on the quality control of vanilla beans and extracts Information on fair trade and the future of vanilla

This timely handbook represents the latest thinking in the field of technology and innovation management, with an up-to-date overview of the key developments in the field. Under the separate but related headings of market environment; business models; innovation processes; and organizational design; leading scholars contribute essays that chart the important debates and emergent issues in the field of technology and innovation management.

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book «Science des aliments» published in 2006 by Lavoisier. “Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor’s and master’s degree).

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

Edited by three of the world's leading authorities on the psychology of technology, this new handbook provides a thoughtful and evidence-driven examination of contemporary technology's impact on society and human behavior. Includes contributions from an international array of experts in the field Features comprehensive coverage of hot button issues in the psychology of technology, such as social networking, Internet addiction and dependency, Internet credibility, multitasking, impression management, and audience reactions to media Reaches beyond the more established study of psychology and the Internet, to include varied analysis of a range of technologies, including video games, smart phones, tablet computing, etc. Provides analysis of the latest research on generational differences, Internet literacy, cyberbullying, sexting, Internet and cell phone dependency, and online risky behavior

This unique Handbook provides an in-depth overview of the themes and direction of science, technology, innovation, and public policy in an increasingly globalized world. Leading authorities discuss current debates, research issues, and prospects, and present a foundation for the development of global policy. Presents a state-of-the-art overview of science, technology, and innovation in the context of globalization and global policy Offers an accessible introduction for students, researchers, and policy makers in the fields of economics, sociology, political science, business studies, global studies, and international relations Addresses emerging issues and provides clear policy implications and analysis in each chapter Includes crucial coverage of the activities of established and emerging geographical areas Explores the ways in which reforms in intellectual property rights and world trade have been affected by the increasingly international flows of knowledge, technology, and innovation Examines major policy trends, including a significant shift toward private scientific research, and a heightened awareness amongst policy-makers of the economic and technological impact of scientific activity