Search Results - "Mathai, John K"

  • Showing 1 - 6 results of 6
Refine Results
  1. 1

    Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS) by Mathai, John K., Liu, Yanhong, Stein, Hans H.

    Published in British journal of nutrition (28-02-2017)
    “…An experiment was conducted to compare values for digestible indispensable amino acid scores (DIAAS) for four animal proteins and four plant proteins with…”
    Get full text
    Journal Article
  2. 2

    Non-antibiotic feed additives in diets for pigs: A review by Liu, Yanhong, Espinosa, Charmaine D, Abelilla, Jerubella J, Casas, Gloria A, Lagos, L Vanessa, Lee, Su A, Kwon, Woong B, Mathai, John K, Navarro, Diego M D L, Jaworski, Neil W, Stein, Hans H

    Published in Animal Nutrition (01-06-2018)
    “…A number of feed additives are marketed to assist in boosting the pigs' immune system, regulate gut microbiota, and reduce negative impacts of weaning and…”
    Get full text
    Journal Article
  3. 3

    Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality by Bailey, Hannah M., Mathai, John K., Berg, Eric P., Stein, Hans H.

    Published in British journal of nutrition (14-07-2020)
    “…An experiment was conducted to test the hypothesis that meat products have digestible indispensable amino acid scores (DIAAS) >100 and that various processing…”
    Get full text
    Journal Article
  4. 4

    Pork Products Have Digestible Indispensable Amino Acid Scores (DIAAS) That Are Greater Than 100 When Determined in Pigs, but Processing Does Not Always Increase DIAAS by Bailey, Hannah M, Mathai, John K, Berg, Eric P, Stein, Hans H

    Published in The Journal of nutrition (01-03-2020)
    “…Raw meat contains all indispensable amino acids (IAAs), but before human consumption, meat usually undergoes some degree of processing. Processing affects the…”
    Get more information
    Journal Article
  5. 5
  6. 6