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Kathryn L. McCarthy
Professor and Engineer
(530)752-1487
Degree
Ph. D. University of California, Davis, 1987
Research
Professor McCarthy applies engineering principles to evaluate and predict food properties to ensure that quality is enhanced through processing and shelf life. This work focuses on the use of experimental evaluation and mathematical analysis of flow behavior and mass transfer, with an emphasis on rheology, moisture and lipid transport.
Selected Publications
- Tu, S. S., Choi, Y.J., McCarthy, M.J., McCarthy, K.L. 2007. Tomato evaluation by peak force and NMR spin-spin relaxation time. Postharvest Biology and Technology 44:157-164.
- Altan, A., McCarthy, K.L., Maskan, M. 2008. Evaluation of snack foods from barley-tomato pomace blends by extrusion processing. Journal of Food Engineering 84:231-242.
- McCarthy, K.L., McCarthy, M.J. 2008. Oil migration in chocolate-peanut butter paste confectionery as a function of chocolate formulation. Journal of Food Science 73(6):E266-E273.
- McCarthy, K.L., Sacher, R.F., Garvey, T.C. 2008. Relationship between rheological behavior and Bostwick measurement during manufacture of ketchup. Journal of Texture Studies 39:480-495.
- Altan, A., McCarthy, K.L., Maskan, M. 2009. Effect of extrusion process on antioxidant activity, total phenolics and b-glucan content of extrudates developed from barley-fruit and vegetable by-products. International Journal of Food Science and Technology 44:1263-1271.
Awards and Honors
National Science Foundation Presidential Young Investigator Award, 1990-95
Institute of Food Technologists (IFT) Samuel Cate Prescott Award, 1996