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Subramaniam Sathivel

Professor
Nutrition and Food Sciences
Louisiana State University
United States of America

Subramaniam Sathivel

Biography

Dr. Subramaniam Sathivel is a professor of food engineering in department of Biological & Agricultural Engineering research, LSU Agricultural Center, USA. He has awarded with a Ph.D degree in Food Science from Louisiana State University, USA. Before that he completed his masters in food engineering from Department of Food Science and Technology, University of Reading, United Kingdom. His research interest and activity have been focused on food engineering aspects with emphasis on (1) design and development of the unit operation for food processing, (2) processing food materials into value added- products, (3) preservation and packaging of foods which include coating, edible film, and micro-encapsulation, (4) thermal, rheological, and functional properties of functional ingredients and foods, (5) utilization of agricultural processing wastes, (6) optimization of processing conditions, and (7) development of non-food materials from biological wastes including bio-diesel. His research interests reflect in his wide range of publications in various national and international journals.

Research Interest

My research interest and activity have been focused on food engineering aspects with emphasis on (1) design and development of the unit operation for food processing, (2) processing food materials into value added- products, (3) preservation and packaging of foods which include coating, edible film, and micro-encapsulation, (4) thermal, rheological, and functional properties of functional ingredients and foods, (5) utilization of agricultural processing wastes, (6) optimization of processing conditions, and (7) development of non-food materials from biological wastes including bio-diesel.

Publications

  • Incorporating flaxseed (linum usitatissimum) oil into queso blanco at different stages of the cheese manufacturing process C Gurdian, V Reyes, E Kyereh, F Bonilla, C Galindo, A Chouljenko, ... Journal of Food Processing and Preservation.

  • Releasing characteristics of anthocyanins extract in pectin–whey protein complex microcapsules coated with zein A Chotiko, S Sathivel Journal of Food Science and Technology 54 (7), 2059-2066.

  • Application of Edible Films Containing Oregano (Origanum vulgare) Essential Oil on Queso Blanco Cheese Prepared with Flaxseed (Linum usitatissimum) Oil C Gurdian, A Chouljenko, KM Solval, C Boeneke, JM King, S Sathivel Journal of Food Science 82 (6), 1395-1401.

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