Protein quality of cereals: Digestibility determination and processing impacts

Journal of Cereal Science
2025-05 | Journal article
DOI: 10.1016/j.jcs.2024.103892
CONTRIBUTORS: Amanda G.A. Sá and James D. House.

Overall, combining plant protein sources, such as mixing cereals and legumes in the diet, helps address amino acid deficiencies.

Splenic gene expression of cytokines at multiple time points following lipopolysaccharide challenge in layers

Applied Physiology, Nutrition and Metabolism
2024-03-04| Journal article
DOI: 10.2460/ajvr.23.10.0246

CONTRIBUTORS: Mingyan Jing, Shengnan Li, Shusheng Zhao, James D House

The temporal and quantitative profile of these inflammatory mediators generated from this study provides valuable information in identifying the optimal time window and appropriate biomarkers for LPS-induced inflammation, which has significant implications in evaluating the effects of interventions on the immune system of chickens.

Chemical Characterization of Hemp (Cannabis sativa L.)-Derived Products and Potential for Animal Feed

ACS Food Science & Technology
2023-12-15 | Journal article
DOI: 10.1021/acsfoodscitech.3c00391
CONTRIBUTORS: Neijat Mohamed, Jan Slaski, Clarence Shwaluk and James D. House.

In summary, all HS-derived fractions are nutritionally favorable to serve as potential animal feed ingredients

Options for substantiating protein content claims for conventional foods

Applied Physiology, Nutrition and Metabolism
2023-12-13| Journal article
DOI: 10.1139/apnm-2023-0243

CONTRIBUTORS: James D. House, André Brodkorb, Mark Messina, Michelle Braun, and Elaine S. Krul

Protein content claims on foods in North America require substantiation with protein quality estimates using rodent bioassays. Alternatives presented to animal testing for protein content claim substantiation, including the use of in vitro tests

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

Comprehensive Review

2023-12-13 | Journal article
DOI: 10.1111/1541-4337.13260
CONTRIBUTORS: Amanda G. A. Sá, James D. House

This review supports the development of safer and healthier food products with reduced acrylamide levels while maintaining their nutritional benefits


How different amino acid scoring patterns recommended by FAO/WHO can affect the nutritional quality and protein claims of lentils.

Sustainable Food Proteins

2023-06 | Journal article
DOI: 10.1002/sfp2.1008
CONTRIBUTORS: Amanda G. A. Sá; Jiayi Hang; Laura Jardine; Kirstin E. Bett; James D. House.

This work helps set the groundwork for improving our understanding of the challenges related to marketing whole plant-based foods as protein sources. It focuses on how we can classify them accurately, especially if we start using a new scoring system that’s currently being proposed.

The Effect of Increasing Levels of Omega-3 Fatty Acids from either Flaxseed Oil or Preformed Docosahexaenoic Acid on Fatty Acid Composition, Plasma Oxylipin and Immune Response of Laying Hens

The Journal of nutrition
2023-05-13 | Journal article
DOI: 10.1016/j.tjnut.2023.05.017

PMID: 37187351
CONTRIBUTORS: Li S; Jing M; Mohamed N; Rey-Dubois C; Zhao S; Aukema HM; House JD

The kinds of fats in the hen’s diet can impact how fats are stored and lead to different types of molecules and responses in hens


Estimation of crude protein and amino acid contents in whole, ground and defatted ground soybeans by different types of near-infrared (NIR) reflectance spectroscopy

Journal of Food Composition and Analysis
2022 | Journal article
DOI: 10.1016/j.jfca.2022.104601

EID: 2-s2.0-85129279738

Part of ISSN: 08891575

CONTRIBUTORS: Shi, D.; Hang, J.; Neufeld, J.; Zhao, S.; House, J.D.

Both types of infrared analyzers, one using Fourier transformation and the other using diode array, showed similar performance in analyzing soybean composition. There were no big differences in predicting protein and amino acid contents between these two methods

Characterization of the mechanical properties of high moisture meat analogues using low intensity ultrasound: linking mechanical properties to textural and nutritional quality attributes.

Food Research International
2023-06 | Journal article
DOI: 10.1016/j.foodres.2023.113193

Part of ISSN: 0963-9969
CONTRIBUTORS: R.-M. Guillermic :; A.J. Franczyk; S.O. Kerhervé; J.D. House; J.H. Page; F. Koksel

The speed of sound in moist meat substitutes slows down as the moisture in them increases. This sound speed is closely related to how much force is needed to cut the substitutes. A new method was shown that can measure both thickness and sound speed of these substitutes in real-time, which seems very useful for checking the texture of soft foods. Also, when looking at protein quality outside of living organisms, the best results were seen when the substitutes had the most moisture

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