Functional foods

Microencapsulation

Seafood presearvation

Development of standard process and protocols for innovative products from aquatic resources, shelf life modelling and assessment of energy use.

Development of high value by products from fish and shell fish processing discards

Assessing environmental aspects of fish, fishery products and effects of chemical hazards

Peter Howgate Award-2012, for young fish technologist for doctoral programme from Megapesca Lda, PortugalBest Ph D Thesis Award from CIFE, Mumbai for the year 2012-13

Jeyakumari.A, Kothari D.C. and Venkatesh warlu G. (2014). Microencapsulation of Fish Oil-milk  Based Emulsion by Spray Drying : Impact on Oxidative Stability.  Fishery Technology, 51:31 – 37

Jeyakumari A,  Remya S, Jesmi Debbarma, Ravishankar C.N, Zynudheen A A, George Ninan, Venkateshwarlu Ronda and Lalitha K V. (2015). Effect of delayed icing on the quality of white shrimp (Litopenaeus vannamei )  during chilled storage. J.Food Process. Preserv., DOI:10.1111/jfpp.12539.

Jeyakumari A,  Janarthanan G, Chouksey M.K. and Venkateshwarlu G. (2015).  Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies. J.Food Sci. Technol., DOI 10.1007/s 13197-015-1981-2.

Jeyakumari A, Kothari D C. and Venkateshwarlu G. (2015). Oxidative stability of microencapsulated fish oil during refrigerated storage.  Journal of food processing  and preservation, doi:1111/jfpp.1243.

Jeyakumari A,  George Ninan, Joshy C G, Parvathy U, Zynudheen A A. and Lalitha K.V.(2016).  Effect of chitosan on shelf life of restructured fish products from pangasius (pangasianodon hypophthalmus) surimi during  chilled storage.  DOI 10.1007/s13197-016-2174-3. J Food sci. Technol