LSU

DR.SS Website

Publications

Refereed Scientific Articles

* Indicates M.Sc. or Ph.D. students advised by Dr. Sathivel (major advisor). 
Note: the term “Accepted” or “In Press” reflects that the manuscript has been accepted by the editor of the journal for publication or is in production for publication, respectively.

The principal (corresponding) author’s name is bold

    01. Mis Solval, K*., S. Sundararajan*, L. Alfaro*, and S. Sathivel. 2012.  Development Of Cantaloupe (Cucumis melo) Juice Powders Using Spray Drying Technology.  LWT-Food Sci. & Technol.  46: 287-293.
    02. Sundararajan, S*., A. Prudente, D. J. Bankston, J. M. King, P. Wilson, and S. Sathivel.  2011.  Evaluation of green tea extract as a glazing material for shrimp frozen by cryogenic freezing.  J. Food Sci.  76: E511-E518. 
    03. Wan, Y*., J. D. Bankston., P. J. Bechtel, and S. Sathivel.  2011.  Microencapsulation of menhaden fish oil containing soluble rice bran fiber using spray drying technology.  J. Food Sci.  76 (4): E348-E356.
    04. Wan, Y*., A. Prudente, and S. Sathivel. 2011.  Purification of soluble rice bran fiber using ultrafiltration technology.  LWT-Food Sci. & Technol.  (Published online).  doi:10.1016/j.lwt.2011.09.019.
    05. Estrada, J. D*., C. Boeneke,  P. Bechtel,  and S. Sathivel. 2011.  Developing a strawberry yogurt fortified with marine fish oil.  J. Dairy Sci.  94: 5760-5769.
    06. Wan,Y*., J. Li, J*., K. Mis Solval*, J. J. Stine, P. J. Bechtel, and S. Sathivel.  2011.  Physicochemical properties of red salmon oil (Oncorhynchus nerka) and microencapsulated red salmon oil added to baby food.  J. Am. Oil Chem. Soc. (Published online).  doi: 10.1007/s11746-011-1957-y.
    07. Pu, J*., J. D. Bankston, and S. Sathivel. 2011.  Production of microencapsulated crawfish (Procambarus clarkii) astaxanthin in oil by spray drying technology.  Drying Technol.  29: 1150-1160. 
    08. Pu, J*. and S. Sathivel. 2011.  Kinetics of lipid oxidation and degradation of flaxseed oil containing crawfish (Procambarus clarkii)astaxanthin.  J. Am. Oil Chem. Soc.  88: 595-601.
    09. Yin, H*., K.M. Solval*, J. Huang*,  P. J. Bechtel, and S. Sathivel.  2011.  Effects of   oil extraction methods on physical and chemical properties of red salmon Oils (Oncorhynchus nerka).  J. Am. Oil Chem. Soc.  88: 1641-1648.
    10. Yin, H*., Y. Wan*, J. Pu*, P. J. Bechtel, and S. Sathivel.  2011.  Functional and rheological properties of protein fractions of channel catfish (Ictalurus punctatus) and their effects in an emulsion system.  J. Food Sci. 76: E283-E290.
    11. Pu, J*., J. D. Bankston, and S. Sathivel. 2011.  Developing microencapsulated flaxseed oil containing shrimp (Litopenaeus setiferus)astaxanthin using a pilot scale spray dryer.  Biosystems Eng.  108: 121-131.
    12. Wan, Y*., P. J. Bechtel, and S. Sathivel.  2011.  Physical and nutritional properties of baby food containing menhaden oil (Brevoortia tyrannus) and microencapsulated menhaden oil.  LWT-Food Sci. & Technol.  44: 576-581.
    13. Pu, J*., P. J. Bechtel, and S. Sathivel. 2010.  Extraction of shrimp astaxanthin with flaxseed oil: effects on lipid oxidation and astaxanthin degradation rates.  Biosystems Eng.  107: 364-371.
    14. Yin, H*. and S. Sathivel.  2010.  Physical properties and oxidation rates of unrefined menhaden oil (Brevoortia tyrannus).  J. Food Sci. 75: E163-E168.
    15. Yin, H*., J. Pu*, Y. Wan*, B. Xiang, P. J. Bechtel, and S. Sathivel.  2010.  Rheological and functional properties of catfish skin protein hydrolysates.  J. Food Sci.  75: E11-E17.
    16. Huang, J*. and S. Sathivel.  2010.  Purifying salmon oil using adsorption, neutralization, and a combined neutralization and adsorption process.  J. Food Eng.  96: 51-58.
    17. Sathivel, S., H. Yin*, P. J. Bechtel, and J. M. King.  2009.  Physical and nutritional properties of catfish roe spray dried protein powder and its application in an emulsion system.  J. Food Eng.  95: 76-81.
    18. Sathivel, S., H. Yin*, W. Prinyawiwatkul, and J. M. King.  2009.  Comparison of chemical and physical properties of catfish oils prepared from different extracting processes. J. Food Sci.  74: E70-E76.
    19. Sathivel, S., W. Prinyawiwatkul, I. I. Negulescu, and J. M. King.  2008.  Determination of melting points, specific heat and enthalpy of catfish oil during different processing steps.  J. Am. Oil Chem. Soc.  85: 291-296. 
    20. Waimaleongora-Ek, P., A. J. H. Corredor, H. K. No, W. Prinyawiwatkul, J. M. King, M. Janes, and S. Sathivel.  2008.  Selected quality characteristics of fresh-cut sweet potatoes coated with chitosan during 17-day refrigerated storage.  J. Food Sci.  73: S418-S423.
    21. Sathivel, S. and P. J. Bechtel. 2008.  A comparison of physical and rheological properties of arrowtooth flounder protein made using three different extracting processes.  J. Food Biochem.  32: 557-575.
    22. Huang, J*., and S. Sathivel.  2008.  Thermal and rheological properties and the effects of temperature on the viscosity and oxidation rate of unpurified salmon oil.  J. Food Eng.  89: 105-111.
    23. Sathivel, S. J. Huang*, and P. J. Bechtel.  2008.  Properties of pollock (Theragra chalcogramma) skin hydrolysates and effects on lipid oxidation of skinless pink salmon (Oncorhynchus gorbuscha) fillets during 4 months of frozen storage.  J. Food Biochem. 32: 247-263.
    24. Sathivel, S., J. Huang*, and W. Prinyawiwatkul.  2008.  Thermal properties and applications of the Arrhenius Equation for evaluating viscosity and oxidation rates of unrefined pollock oil. J. Food Eng.  85: 291-296.
    25. Sathivel, S., Q. Liu, J. Huang*, and W. Prinyawiwatkul.  2007. The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage.  J. Food Eng. 83: 366-373.
    26. Bechtel, J. P., J. Chantarachoti, A. C. M. Olivera, and S. Sathivel.  2007.  Characterization of protein fractions from immature Alaska walleye pollock (Theragra Chalcogramma) roe.  J.  Food Sci.  72: S338-S342.
    27. Sathivel, S., P. J. Bechtel, and W. Prinyawiwatkul. 2006.  Physicochemical and rheological properties of salmon protein powders.  Int. J. Food Eng. 2:2, Article 3.  
    http://www.bepress.com/ijfe/vol2/iss2/art3.
    28. Sathivel, S. and P. J. Bechtel.  2006.  Properties of soluble protein powders from pollock.  Int. J. Food Sci. Technol.  41: 520-529.
    29. Nadarajah, K., W. Prinyawiwatkul, H. K. No, and S. Sathivel.  2006.  Sorption behavior ofcrawfish chitosan films as affected by chitosan extraction processes and film casting solvents.  J. Food Sci.  71(2): E033-039.
    30. Sathivel, S.  2005.  Chitosan and protein coatings affect yield, moisture loss and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage.  J. Food Sci.  70: E455-E459.
    31. Sathivel, S., P. J. Bechtel, J. Babbitt, W. Prinyawiwatkul, and I. I. Negulescu.  2005. 
    Functional, thermal, and rheological properties of Alaska white fish meal made from 
    processing byproducts.  J. Aquatic Food Prod. Tech. 14(4): 5-22.
    32. Sathivel, S., S. Smiley, W. Prinyawiwatkul, and P. J. Bechtel.  2005.  Functional and
    nutritional properties of red salmon (Oncorhynchus nerka) enzymatic hydrolysates.  J. Food Sci.  70: C401-C406.
    33. Sathivel, S.  2005.  Thermal and flow properties of oils from salmon head.  J. Am. Oil Chem. Soc.  82: 147-151.
    34. Sathivel, S., P. J. Bechtel, J. Babbitt, W. Prinyawiwatkul, and M. Patterson.  2005.  Functional, nutritional, and rheological properties of protein powders from arrowtooth flounder and their application in mayonnaise.  J. Food Sci.  70: E57-E63.
    35. Sathivel, S., P. J. Bechtel, J. Babbitt, W. Prinyawiwatkul, I. I. Negulescu, and K. D. Reppond.  2004.  Properties of protein powders from arrowtooth flounder (Atheresthes stomias) and herring (Clupea harengus) byproduct.  J. Agri. Food Chem.  52: 5040-5046.
    36. Sathivel, S. and W. Prinyawiwatkul.  2004.  Adsorption of free fatty acids in crude catfish oil onto chitosan, activated carbon, and activated earth:  A kinetics study.  J. Am. Oil Chem. Soc.  81: 493-496.
    37. Sathivel, S., W. Prinyawiwatkul, I. I. Negulescu, J. M. King, and  B. F. A. Basnayake.  2003.  Thermal degradation of fatty acids and catfish and menhaden oils at different purification steps.  J. Am. Oil Chem. Soc.  80: 1131-1134.
    38. Sathivel, S., P. J. Bechtel, J. Babbitt, S. Smiley, C. Crapo, K. D. Reppond, and W. Prinyawiwatkul.  2003.  Biochemical and functional properties of herring (Clupea harengus) byproduct hydrolysates.  J. Food Sci.  68: 2196-2200.
    39. Sathivel, S., W. Prinyawiwatkul, I.  I. Negulescu, J. M. King, and B. F. A. Basnayake.  2003.  Effects of purification process on the rheological properties of catfish oil.  J. Am. Oil Chem. Soc.80: 829-832.
    40. Sathivel, S., W. Prinyawiwatkul, J. M. King, C. C. Grimm, and S. Lloyd.  2003.  Oil production from catfish viscera.  J. Am. Oil Chem. Soc.  80: 377-382.
    41. Sathivel, S., W. Prinyawiwatkul, J. M. King, C. C. Grimm, and S. Lloyd.  2003. 
    Microwave-assisted catfish liver oil extraction and fatty acid analysis.  J. Am. Oil Chem. Soc.  80: 15-20.
    42. Sathivel, S., W. Prinyawiwatkul, C. C. Grimm, J. M. King, and S. Lloyd.  2002.  FA composition of crude oil recovered from catfish viscera.  J. Am. Oil Chem. Soc.79: 989-992.

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.

Popular Articles
    1.   Sathivel, S., H. Yin*, W. Prinyawiwatkul, J. M. King, and Z. Xu.  2008.  Economical methods to extract and purify catfish oil. La. Agri., fall issue, pp. 12-13.
    2.   Prinyawiwatkul, W., V. Suvanich, W. R. Harrison, J. M. King, S. Sathivel, K. Pacheco, S. Rout, K. Nadarajah, and S. Sonti.  2002.  Value-added from crawfish and catfish.  La. Agri., fall issue, pp. 20-21.
Proceedings
    1.   Sathivel, S.  2008.  Food engineering applications in seafood processing.  In: Proc.of the 2008 Int. Smoked Seafood Conf., D. E. Kramer and L. Brown, Eds.  Published by Alaska Sea Grant College Program, University of Alaska, Fairbanks, pp. 65-66.
    2.   Sathivel, S. 2005.  Thermal and flow properties of fish oils.  In: Proc. of the 2005 Amer. Inst. Chem. Eng. (AIChE) Ann. Mtg., Cincinnati, Ohio, proc. no. 554d.
    3.   Sathivel, S., P. J. Bechtel, J. Babbitt, S. Smiley, and C. Crapo.  2003.  Biochemical and functional properties of hydrolysates from herring (Clupea harengus) byproducts. In: Proc. of the 2003 Trans Atlantic Fisheries Tech. Conf., Published by The Icelandic Fisheries Laboratory, pp. 305-306.
    4.   Bechtel, P. J., S. Sathivel, A. C. M. Oliveira, S. Smiley, and J. Babbitt.  2003.  Properties of hydrolysates from pink salmon heads and viscera. In: Proc. of the 2003 Trans Atlantic Fisheries Tech. Conf ., Published by The Icelandic Fisheries Laboratory, pp.  284-285.
    5.   Smiley, S., A. C. M. Oliveira, S. Sathivel, P. J. Becthel, and J.  Babbitt.  2003.  Characterization of lipids from pink salmon heads and viscera and their hydrolysates. In: Proc. of the 2003 TAFT Conf., Published by The Icelandic Fisheries Laboratory, pp.  325-327.
    6.   Sathivel, S. 2003.  Fish oils: properties and processing.  In: Utilization of Alaska Seafood Processing Byproducts, P. J. Bechtel, Ed., Published by the Alaska Sea Grant College Program, University of Alaska Fairbanks, Fairbanks, pp. 175-186.
Telephone:225-578-0614
Fax:225-578-5300
LSU Department of Food Science
South Campus Drive
Baton Rouge, LA 70803