Cindy K Bower

Summary

Affiliation: Agricultural Research Service
Country: USA

Publications

  1. ncbi Stabilizing oils from smoked pink salmon (Oncorhynchus gorbuscha)
    C K Bower
    USDA Agricultural Research Service, PO Box 757200, Fairbanks, AK 99775 7200, USA
    J Food Sci 74:C248-57. 2009
  2. ncbi Stabilizing smoked salmon (Oncorhynchus gorbuscha) tissue after extraction of oil
    Cindy Bower
    USDA Agricultural Research Service, Subarctic Agricultural Research Unit, PO Box 757200, Fairbanks, AK 99775 7200, USA
    J Food Sci 75:C241-5. 2010
  3. ncbi Dehydration of pollock skin prior to gelatin production
    Cindy K Bower
    USDA Agricultural Research Service, Subarctic Agricultural Research Unit, Fairbanks, AK 99775 7200, USA
    J Food Sci 75:C317-21. 2010

Detail Information

Publications3

  1. ncbi Stabilizing oils from smoked pink salmon (Oncorhynchus gorbuscha)
    C K Bower
    USDA Agricultural Research Service, PO Box 757200, Fairbanks, AK 99775 7200, USA
    J Food Sci 74:C248-57. 2009
    ..Improved preservation methods for marine oils may extend their usefulness when added as a supplement to enhance levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in foods...
  2. ncbi Stabilizing smoked salmon (Oncorhynchus gorbuscha) tissue after extraction of oil
    Cindy Bower
    USDA Agricultural Research Service, Subarctic Agricultural Research Unit, PO Box 757200, Fairbanks, AK 99775 7200, USA
    J Food Sci 75:C241-5. 2010
    ..In addition to providing a unique smoke-flavoring, the smoked, fermented fish material may also impart antioxidant factors thereby extending the shelf life of the product...
  3. ncbi Dehydration of pollock skin prior to gelatin production
    Cindy K Bower
    USDA Agricultural Research Service, Subarctic Agricultural Research Unit, Fairbanks, AK 99775 7200, USA
    J Food Sci 75:C317-21. 2010
    ..This research suggests that fish skins can be economically stabilized for transport to a gelatin-processing facility through the use of regenerable desiccants that are already common in the food industry...