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Food Processing and Engineering Lab

 

 

Book Chapters

  1. Sathivel, S. and D. E. Kramer. 2011. Chapter 33: Microencapsulation, nanoencapsulation, edible film, and coatings applications in seafood processing. In: Seafood Quality, Safety, and Health Effects. C. Alasalvar, K. Miyashita, F. Shahidi, and U. Wanasundara, Eds., Blackwell Publishing LTD, Garsington Rd., Oxford, UK., pp. 414-422.
  2. Sathivel, S. 2010. Chapter 34: Fish oil extraction, purification, and its properties. In: Seafood Quality, Safety, and Health Effects. C. Alasalvar, K. Miyashita, F. Shahidi, and U. Wanasundara, Eds., Blackwell Publishing LTD, Garsington Rd., Oxford, UK., pp. 423-432.
  3. Sathivel, S. 2010. Effects of extraction and purification processes on the quality of fish oil. In: A Sustainable Future: Fish Processing Byproducts. P. J. Bechtel, and S. Smiley, Eds., Alaska Sea Grant College Program, AK., pp. 259-263.
  4. Sathivel, S., H. Yin*, Y. Wan*, J. Pu*, P. J. Bechtel, and J. M. King. 2010. Functional protein from catfish roe. In: A Sustainable Future: Fish Processing Byproducts. P. J. Bechtel, and S. Smiley, Eds., Alaska Sea Grant College Program, AK., pp. 67-72.
  5. Sathivel, S. and P. J. Bechtel. 2007. Chapter 11: Engineering and functional properties of protein powders from underutilized marine fish and by-products. In: Maximizing the Value of Marine Byproduct, F. Shahidi, Ed. Woodhead Publishing Limited, Abington Hall, Abington Cambridge, UK., pp. 249-256.
revised: 03-Jan-2017 13:18