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Fruits Books

Fruits

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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Science and Technology