Fruits Books
Author: AS Oyelakin
School: Federal University of Agriculture, Abeokuta
Department: Science and Technology
Course Code: BIO101
Topics: fruits, simple fruits, dry fruits
Food biochemistry and food processing, 2nd edition
Author: Benjamin Simpson
School: Edo University
Department: Medical, Pharmaceutical and Health science
Course Code: BCH315
Topics: Food biochemistry, food processing, food analysis, enzymes, browning reaction, water chemistry, biochemistry, enzymology, enzyme classification, enzyme nomenclature, biocatalysis, enzyme engineering, enzyme activities, protein cross-linking, peptic enzyme, seafood enzymes, meat, poultry, seafoods, seafood processing biochemistry, fish collagen, fish gelatin, fish processing, fish quality, milk, diary products, equid milk, milk processing biochemistry, fruits, vegetables, cereals, protein biochemistry, fruit processing biochemistry, vegetable processing biochemistry, non-enzymatic browning, bakery, cereal products, beer fermentation, Rye processing, health foods, probiotics, natural food pigments, food processing, minimally processed foods, food safety, food allergens
Introductory botany, 2nd edition
Author: Linda Berg
School: Edo University
Department: Science and Technology
Course Code: PBB111
Topics: Botany, plant cell, plant structure, plant tissues, plant organs, roots, stems, leaves, flowers, fruits, seeds, mineral nutrition, transport in plants, mitosis, meiosis, life cycles, patterns of inheritance, molecular basis of inheritance, genetic frontiers, diversity, evolution, viruses, prokaryotes, kingdom Protista, kingdom fungi, Bryophytes, plant kingdom, seedless vascular plant, gymnosperms, flowering plants, plant ecology, ecosystems, global ecology
Principles of Food Science and Technology
Author: JB Fashakin
School: National Open University of Nigeria
Department: Agriculture and Veterinary Medicine
Course Code: AFS202, FST202
Topics: food, vitamins, food poisoning, food contamination, food adulteration, Food Processing, Preservation Operations, African foods, roots, tubers, cereals, legumes, fruits, vegetables, milk, meat, fish, food chemistry, food microbiology, bacteria, fungi, food packaging, food processing, food preservation, food composition, Vitamins, Fat Soluble Vitamins, Water – Soluble Vitamins, retinol, Thiamine, pantothenic Acid, Pyridoxine, folic acid, Ascorbic Acid, vitamin c, Biotin, Choline, Inositol, mineral elements, trace metals, calcium, phosphorus, magnesium, sodium, potassium, Iodine, Iron, Zinc, fluorine, Food Poisoning, Food Poisoning organism
History and religion of Israel
Author: Ushe Michael
School: National Open University of Nigeria
Department: Arts and Humanities
Course Code: CRS210
Topics: Israel history, Israel religion, Israel as the chosen people, Israelites salvation history, Jewish Religious Denominations, Jewish major Feasts, Israel religious institutions, fall of man, promise of salvation, Hebrew Patriarchs, Mosaic covenant, Arameans nomads, Birth of Isaac, Abraham call, Abraham migration, Moses call, Moses Patriotism, Moses personal character, Moses leadership qualities, Ten plagues, Major Judges, united monarchy, Monarchy Tradition, fall of Samaria, Josiah Reformation, Anti-monarchist Tradition, Samuel reign, Saul‟s leadership qualities, David‟s flight, Prophecy, Ecstatic Prophets, Solitary Prophets, great prophets, Prophet‟s Message, false prophets, Prophetical Writings, Pre-exilic prophets, Nahum, Habakkuh, Jeremiah, Post-Exilic prophets, Ezekiel, Isaiah, Amos, Hosea, Micah, Reformation, Hasmonean kingdom, Jewish Roman wars, Judaism, Chief Rabine, Buddism, Samaritans, Hinduism, Bahai, Torah, temple, Priesthood, Feast of unleavened Bread, Passover, feast of tabernacles, Pentecost, Feast of Trumpets, Hanukkah, Day of Atonement, Feast of First Fruits, Feast of mourning, New Year Feast
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