James D. House
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View article: Effect of Genotype on the Properties of Flours and Protein Isolates Derived From Wrinkled and Round Peas
Effect of Genotype on the Properties of Flours and Protein Isolates Derived From Wrinkled and Round Peas Open
Background and Objectives This study evaluated the effect of seed shape on the composition, functional, and quality properties of pea flours and protein isolates. Wrinkled‐seed (WPAs) and round‐seed (RPA) pea accessions were selected from …
View article: The Assessment of In Vitro Protein Digestibility and Quality on Mechanically Scoured and Moisture Conditioned Navy Beans (<i>Phaseolus vulgaris</i>) and Chickpeas (<i>Cicer arietinum</i>) Subject to Roller‐Milling
The Assessment of In Vitro Protein Digestibility and Quality on Mechanically Scoured and Moisture Conditioned Navy Beans (<i>Phaseolus vulgaris</i>) and Chickpeas (<i>Cicer arietinum</i>) Subject to Roller‐Milling Open
Background and Objectives Roller‐milling practices for pulses to establish potential end‐use applications are required. Scouring and moisture conditioning may improve milling efficiency and hull removal, in addition to influencing nutritio…
View article: High‐ and Low‐Protein Pea Genotypes: A Comparative Study of the Physicochemical, Functional, and Quality Properties of Protein Isolates
High‐ and Low‐Protein Pea Genotypes: A Comparative Study of the Physicochemical, Functional, and Quality Properties of Protein Isolates Open
Background and Objectives This study evaluated the effect of seed protein content on the composition, physicochemical, functional, and quality properties of pea protein isolates recovered through alkaline extraction/isoelectric precipitati…
View article: Breeding potential of cultivated lentil for increased protein and amino acid concentrations in the Northern Great Plains
Breeding potential of cultivated lentil for increased protein and amino acid concentrations in the Northern Great Plains Open
The rising demand for plant‐based proteins has intensified interest in pulse crops due to their high protein concentration. Few studies have evaluated protein and amino acid composition or variability in cultivated lentil ( Lens culinaris …
View article: Standardized ileal amino acid digestibility and performance indices in pullets and laying hens fed expeller-pressed Canadian prairie soybean meal
Standardized ileal amino acid digestibility and performance indices in pullets and laying hens fed expeller-pressed Canadian prairie soybean meal Open
Soybean meals (SBM) from different locations differ in their protein content, subsequently influencing their amino acid (AA) profile. In this study, standardized ileal digestibility (SID) of AA and growth or production performance were eva…
View article: Identification and Characterization of a Pepsin- and Chymotrypsin-Resistant Peptide in the α Subunit of the 11S Globulin Legumin from Common Bean (<i>Phaseolus vulgaris</i> L.)
Identification and Characterization of a Pepsin- and Chymotrypsin-Resistant Peptide in the α Subunit of the 11S Globulin Legumin from Common Bean (<i>Phaseolus vulgaris</i> L.) Open
The 11S globulin legumin typically accounts for approximately 3% of the total protein in common beans (Phaseolus vulgaris). It was previously reported that a legumin peptide of approximately 20 kDa is resistant to pepsin digestion. Sequenc…
View article: In vitro protein digestibility to replace in vivo digestibility for purposes of nutrient content claim substantiation in North America's context
In vitro protein digestibility to replace in vivo digestibility for purposes of nutrient content claim substantiation in North America's context Open
The reliance by North American regulatory authorities on in vivo rodent bioassays—Protein Correct-Amino Acid Score (PDCAAS) in the U.S. and Protein Efficiency Ratio (PER) in Canada—to measure the protein quality for protein content claim s…
View article: In vivo protein quality of pistachios (Pistacia vera L.)
In vivo protein quality of pistachios (Pistacia vera L.) Open
Pistachios (Pistacia vera L.), similar to other nuts, fall under the protein foods category, according to the current U.S. Dietary Guidelines and Canada's Food Guide. When substantiating claims for protein content of pistachios, protein qu…
View article: Safety and efficacy of hemp-derived products in animal feeds—a narrative review
Safety and efficacy of hemp-derived products in animal feeds—a narrative review Open
The current interest in hemp is not limited to the medicinal use for humans, it is also gaining attention as a valuable feed ingredient for animals. For instance, the processing of whole hemp seed (HS) for the extraction of the oil can res…
View article: PSI-11 Determination of standardized total tract phosphorus digestibility in expeller-pressed Canadian prairie grown soybean meal fed to growing pigs
PSI-11 Determination of standardized total tract phosphorus digestibility in expeller-pressed Canadian prairie grown soybean meal fed to growing pigs Open
The objectives of this study were 1) to determine the apparent total tract digestibility (ATTD) of calcium (Ca) and phosphorous (P) and standardized total tract digestibility (STTD) of P in soybean expeller (SBE), and 2) to examine the eff…
View article: Evaluating the breeding potential of cultivated lentils for increasing protein and amino acid concentration in the Northern Great Plains
Evaluating the breeding potential of cultivated lentils for increasing protein and amino acid concentration in the Northern Great Plains Open
The rising demand for plant-based proteins has intensified interest in pulse crops due to their high protein concentration. However, few studies have evaluated protein and amino acid composition/variability in cultivated lentil ( Lens culi…
View article: Protein quality of cereals: Digestibility determination and processing impacts
Protein quality of cereals: Digestibility determination and processing impacts Open
Proteins, vital for growth and physiological functions, have gained prominence as the global population increases and high-protein diets gain attention. The shift toward plant-based protein products reflects health-conscious preferences wh…
View article: Splenic gene expression of cytokines at multiple time points following lipopolysaccharide challenge in layers
Splenic gene expression of cytokines at multiple time points following lipopolysaccharide challenge in layers Open
OBJECTIVE To investigate inflammatory responses to lipopolysaccharide (LPS) injection in layers. ANIMALS 33 40-week-old laying hens were used. METHODS 30 laying hens were divided into 2 groups: the first group was injected with 8 mg/kg LPS…
View article: Adding pulse flours to cereal‐based snacks and bakery products: An overview of free asparagine quantification methods and mitigation strategies of acrylamide formation in foods
Adding pulse flours to cereal‐based snacks and bakery products: An overview of free asparagine quantification methods and mitigation strategies of acrylamide formation in foods Open
Thermal processing techniques can lead to the formation of heat‐induced toxic substances. Acrylamide is one contaminant that has received much scientific attention in recent years, and it is formed essentially during the Maillard reaction …
View article: Options for substantiating protein content claims for conventional foods
Options for substantiating protein content claims for conventional foods Open
In Canada and the United States, front-of-package protein content claims require data to support the quality of the protein. In general, protein quality reflects the product of the amino acid composition of the food protein relative to hum…
View article: Impact of cooking on the protein quality of Russet potatoes
Impact of cooking on the protein quality of Russet potatoes Open
Despite being low in crude protein, on a fresh weight basis, given their overall contribution to the North American diet, potatoes contribute approximately 2%–4% of the population's protein intake. However, the quality of the protein remai…
View article: The in vivo and in vitro protein quality of three hemp protein sources
The in vivo and in vitro protein quality of three hemp protein sources Open
In this work, the protein quality of defatted hemp hearts and protein‐enriched hemp fractions was determined. Protein quality was assessed using a rodent bioassay to evaluate growth and protein digestibility, while amino acid composition w…
View article: Plant Proteins: Methods of Quality Assessment and the Human Health Benefits of Pulses
Plant Proteins: Methods of Quality Assessment and the Human Health Benefits of Pulses Open
As countries increase their standard of living and individual income levels rise, there is a concomitant increase in the demand for animal-based protein. However, there are alternative sources. One of the alternatives available is that of …
View article: Characterization of the mechanical properties of high-moisture meat analogues using low-intensity ultrasound: Linking mechanical properties to textural and nutritional quality attributes
Characterization of the mechanical properties of high-moisture meat analogues using low-intensity ultrasound: Linking mechanical properties to textural and nutritional quality attributes Open
Plant-based meat analogues offer possible alternatives to meat consumption. However, many challenges remain to produce a palatable meat analogue as well as to understand the roles of different processing steps and ingredients on both the t…
View article: How different amino acid scoring patterns recommended by <scp>FAO</scp> / <scp>WHO</scp> can affect the nutritional quality and protein claims of lentils
How different amino acid scoring patterns recommended by <span>FAO</span> / <span>WHO</span> can affect the nutritional quality and protein claims of lentils Open
As a nutritious pulse and protein source, lentils play an important role in the plant‐based protein market. Pulses' nutritional quality is influenced by their protein content and amino acid composition. Recommended scoring patterns by FAO/…