Read-alikes and related books

Books like Emerging Food Processing Technologies

If you loved Emerging Food Processing Technologies by Mohsen Gavahian, this shelf of 24 books shares the same pull — rooted in Chemical & Biochemical, Food Science, and Technology & Engineering.

Chemical & Biochemical Food Science Technology & Engineering

Top related books to Emerging Food Processing Technologies

A diverse selection of titles that share the core themes and atmosphere of Emerging Food Processing Technologies.

Quality in Frozen Food — Marilyn C. Erickson

Quality in Frozen Food

Marilyn C. Erickson

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Biotechnology Operations Principles and Practices — John M. Centanni

Biotechnology Operations Principles and Practices

John M. Centanni

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Microbiology and Biochemistry of Cheese and Fermented Milk — B.A. Law

Microbiology and Biochemistry of Cheese and Fermented Milk

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Edible Films and Coatings for Food Applications — Milda Embuscado

Edible Films and Coatings for Food Applications

Milda Embuscado

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Fruit Processing — D. Arthey

Fruit Processing

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Specialty Crops for Climate Change Adaptation Strategies for Enhanced Food Security by Using Machine Learning and Artificial Intelligence — Chandrasekar Vuppalapati

Specialty Crops for Climate Change Adaptation Strategies for Enhanced Food Security by Using Machine Learning and Artificial Intelligence

Chandrasekar Vuppalapati

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Thickening and Gelling Agents for Food — A. Imeson

Thickening and Gelling Agents for Food

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Food Transportation — Robert Heap

Food Transportation

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

The Genera of Lactic Acid Bacteria — Brian J.B. Wood

The Genera of Lactic Acid Bacteria

Brian J.B. Wood

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Food Microbiology and Hygiene — Richard Hayes

Food Microbiology and Hygiene

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

An Introduction to the Physical Chemistry of Food — John N. Coupland

An Introduction to the Physical Chemistry of Food

John N. Coupland

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Microorganisms in Foods 5 Characteristics of Microbial Pathogens — International Commission on Microbiological Specifications for Foods

Microorganisms in Foods 5 Characteristics of Microbial Pathogens

International Commission on Microbiological Specifications for Foods

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

High Pressure Processing of Food Principles, Technology and Applications — V.M. Balasubramaniam

High Pressure Processing of Food Principles, Technology and Applications

V.M. Balasubramaniam

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Food Taints and Off-Flavours — M.J. Saxby

Food Taints and Off-Flavours

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Current Topics in Flavours and Fragrances Towards a New Millennium of Discovery — K.A. Swift

Current Topics in Flavours and Fragrances Towards a New Millennium of Discovery

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Traditional Foods General and Consumer Aspects — Kristberg Kristbergsson

Traditional Foods General and Consumer Aspects

Kristberg Kristbergsson

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Food Colour and Appearance — Hutchings

Food Colour and Appearance

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Aseptic Processing and Packaging of Particulate Foods — E.M. Willhoft

Aseptic Processing and Packaging of Particulate Foods

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Chitin- And Chitosan-Based Biocomposites for Food Packaging Applications — Jissy Jacob

Chitin- And Chitosan-Based Biocomposites for Food Packaging Applications

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Transport Phenomena in Food Processing — Jorge Welti-Chanes

Transport Phenomena in Food Processing

Jorge Welti-Chanes

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Automatic Control for Food Processing Systems — Rosana G. Moreira

Automatic Control for Food Processing Systems

Rosana G. Moreira

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Food Composition Data Production, Management and Use — H. Greenfield

Food Composition Data Production, Management and Use

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Dietary Fibre — A Component of Food Nutritional Function in Health and Disease — Thomas F. Schweizer

Dietary Fibre — A Component of Food Nutritional Function in Health and Disease

Thomas F. Schweizer

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices — M. B. Springett

Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices

M. B. Springett

Themes: Chemical & Biochemical • Food Science • Technology & Engineering

This list brings together 24 books that share meaningful common ground with Emerging Food Processing Technologies by Mohsen Gavahian. Connected by Chemical & Biochemical, Food Science, Technology & Engineering. Authors featured include Marilyn C. Erickson, John M. Centanni, B.A. Law, Milda Embuscado, and others. Each pick was selected for thematic and literary overlap — not just genre similarity.

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