Vegetable Fibres Books
Modern Food Microbiology, 7th Edition
Author: James Jay, Martin Loessner, David Golden
School: Edo University
Department: Science and Technology
Course Code: MCB411
Topics: Food Microbiology, food preservation, food spoilage, food poisoning, food legislation, microbial growth, fresh meats, poultry, microbial spoilage, processed meats, sea foods, vegetable, fruit products, milk, fermentation, fermented diary products, Acetic Acid Bacteria, Lactic Acid Bacteria, Dairy Products, Probiotics, Prebiotics, lactose intolerance, nondairy fermented foods, meat products, fish products, breads, plant products, food protection, food sanitizers, Radappertization, food microbial quality, food safety, Hazard Analysis Critical Control Point System, food borne diseases, Staphylococcal Gastroenteritis, Foodborne Listeriosis, Foodborne Gastroenteritis, Salmonellosis, Shigellosis, Yersiniosis, Campylobacteriosis, Foodborne Animal Parasites, protozoa, flatworms, roundworms, Mycotoxins, virus, bacteria
Fundamental Food Microbiology, 5th Edition
Author: Arun Bhunia, Bibek Ray
School: Edo University
Department: Science and Technology
Course Code: MCB411
Topics: Food microbiology, food fermentation, food spoilage, microbial growth, Biofilm Formation, Microbial Sporulation, microbial Germination, mold spores, yeast spores, bacterial spores, gene transfer, gene cloning, plasmids, Protein Targeting, Protein Engineering, Genome Mapping, genome Sequencing, lactic acid bacteria, Bioengineered Bacteriocins, Drug-Delivery System, Bacteriophages, cell death, cell injury, Fermented Food Production, Fermented Dairy Products, Fermented Milk Products, Yogurt Fermentation, cheeses, cottage cheese, Cheddar Cheese, Fermented Meat Products, Fermented Vegetable Products, Intestinal Bacteria, Probiotics, Bioengineered Probiotics, Food Preservatives, Food Packaging, liposomes, Nanoencapsulation, Microbial Proteins, Food Additives, Single-Cell Proteins, amino acids, Nutraceuticals, Vitamins, Flavor Compounds, Flavor Enhancers, Exopolysaccharides, Microbial Food Spoilage, Food Spoilage Molds, Food Spoilage Yeasts, Eggs, Egg Products, Fish, Crustaceans, Mollusks, Microbial Food Spoilage indicators, microbial foodborne disease, Foodborne Intoxications, Foodborne Bacterial Infections, Salmonella enterica, Listeria monocytogenes, Pathogenic Escherichia coli, Shigella Species, Campylobacter Species, Yersinia enterocolitica, Foodborne Toxico-Infections, Clostridium perfringens, Bacillus cereus, Vibrio cholerae, Enterotoxigenic Escherichia coli, Opportunistic Bacterial Pathogens, Aeromonas hydrophila, Plesiomonas shigelloides, molds, mycotoxins, parasites
Essentials of Food Science, 4th edition
Author: Vickie Vaclavik, Elizabeth Christian
School: University of Ilorin
Department: Agriculture and Veterinary Medicine
Course Code: AFS201, BCH421, ICH312
Topics: evaluation of food quality, water, carbohydrate, starch, pectin, gum, grain, vegetable, fruit, protein, egg, egg products, milk, milk product, fat, oil products, food emulsions, foams, sugar, sweetener, confections, baked products, dough, food preservation, food additives, food packaging, food safety
Introduction to General Agriculture 1
Author: AD Adeleye
School: National Open University of Nigeria
Department: Administration, Social and Management science
Course Code: COP113
Topics: Agriculture, Agricultural Development, Land Use System, Farming, Agricultural Systems, Agricultural Extension Service, Agricultural Extension, Agricultural Production, Food Crops, soil, Vegetable Crops, Root Crops
Principles of Food Sanitation, 6th edition
Author: Norman Marriott, Wes Schilling, Robert Gravani
School: National Open University of Nigeria
Department: Agriculture and Veterinary Medicine
Course Code: AFS202, FST202
Topics: Food Sanitation, production agriculture, food processing, food manufacturing, food retailing, food service, foodborne disease, Aeromonas hydrophila Foodborne Illness, Bacillus cereus Foodborne Illness, Botulism, Campylobacteriosis, Clostridium perfringens Foodborne Illness, Listeriosis, Salmonellosis, Shigellosis, Staphylococcal Foodborne Illness, Trichinosis, Microbial Destruction, Pulsed Light, microbial growth control, Microbial Load Determination, Aerobic Plate Count Technique, Enzyme-Linked Immunoassay Tests, Fraser Enrichment Broth, Immunomagnetic Separation, Flow Cytometry, Microbial Surveillance, Allergen, food contamination sources, personal hygiene, Sanitary Food Handling, cleaning compounds, Cleaning Auxiliaries, sanitizers, Sanitation Equipment, Waste Product Handling, pest control, Liquid Waste Disposal, Low-Moisture Food Manufacturing, Storage Sanitation, Dairy Processing Plant Sanitation, Meat Plant Sanitation, Poultry Plant Sanitation, Seafood Sanitation, Aquaculture Plant Sanitation, Fruit, Vegetable Processing Plant Sanitation, Beverage Plant Sanitation, Foodservice Sanitation
Author: Magashi Auwal Ibrahim
School: National Open University of Nigeria
Department: Agriculture and Veterinary Medicine
Course Code: AGR215
Topics: Agricultural Botany, Plant Physiology, Cereals Plants, legumes, pulses, roots, tubers, sugar crops, oil crops, vegetable crops, fiver crops, beverages, stimulant crops, medicinal plants, plant morphology
Author: Duro Olarewaju
School: National Open University of Nigeria
Department: Agriculture and Veterinary Medicine
Course Code: AEM713
Topics: Tree Crops Production, citrus, mango, Guava, pawpaw, cashew, Banana, plantain, grapevine, Agbono, pineapple, Vegetable propagation, Sexual propagation, Nursery site selection, germinating seeds, budding, grafting, permanent transplanting, weed control, mulching, pruning, Seed bed preparation, Root stock seed planting, budding bed, orchard planting, Fertilizer application
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
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