Pesquisa
Educação
Soluções
Entrar
PT
EN - English
CN - 中文
DE - Deutsch
ES - Español
KR - 한국어
IT - Italiano
FR - Français
PT - Português
TR - Turkish
JA - Japanese
Dept. Food Science and Technology
Kathryn L. McCarthy has not added Biography.
If you are Kathryn L. McCarthy and would like to personalize this page please email our Author Liaison for assistance.
Relationship between in-line viscosity and Bostwick measurement during ketchup production.
Journal of food science Aug, 2009 | Pubmed ID: 19723191
Experimental and analytical temperature distributions during oven-based convection heating.
Journal of food science Jan-Feb, 2010 | Pubmed ID: 20492168
Oil migration in 2-component confectionery systems.
Journal of food science Jan-Feb, 2010 | Pubmed ID: 20492171
Reduction of Salmonella on inoculated almonds exposed to hot oil.
Journal of food protection Jul, 2010 | Pubmed ID: 20615336
Magnetic resonance imaging (MRI) and relaxation spectrum analysis as methods to investigate swelling in whey protein gels.
Journal of food science Oct, 2010 | Pubmed ID: 21535489
Image analysis of microstructural changes in almond cotyledon as a result of processing.
Journal of food science Mar, 2011 | Pubmed ID: 21535761
Uptake of Divalent Ions (Mn(+2) and Ca(+2) ) by Heat-Set Whey Protein Gels.
Journal of food science Jan, 2012 | Pubmed ID: 22251393
Impact of Storage Time and Temperature on Thermal Inactivation of Salmonella Enteritidis PT 30 on Oil-Roasted Almonds.
Journal of food science Jan, 2012 | Pubmed ID: 22260116
University of California, Davis
Emilio J. Tozzi1,
Kathryn L. McCarthy1,
Lori A. Bacca2,
William H. Hartt2,
Michael J. McCarthy1
1Dept. Food Science and Technology, University of California, Davis,
2Corporate Engineering and Technology Laboratory, Procter & Gamble Company
Privacidade
Termos de uso
Políticas
Entre em contato
recomende à biblioteca
Newsletter
JoVE Journal
Coleções de métodos
JoVE Encyclopedia of Experiments
Arquivo
JoVE Core
JoVE Business
JoVE Science Education
JoVE Lab Manual
Centro de Recursos para Docentes
Autores
Bibliotecários
Acesso
SOBRE A JoVE
Copyright © 2024 MyJoVE Corporation. Todos os direitos reservados