Search Results - "Nosworthy, Matthew G."

Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate by Çabuk, Burcu, Nosworthy, Matthew G, Stone, Andrea K, Korber, Darren R, Tanaka, Takuji, House, James D, Nickerson, Michael T

“…In order to determine the impact of fermentation on protein quality, pea protein concentrate (PPC) was fermented with for 11 h and total phenol and tannin…”
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Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans ( Phaseolus vulgaris and Vicia Faba ) by Nosworthy, Matthew G, Medina, Gerardo, Franczyk, Adam J, Neufeld, Jason, Appah, Paulyn, Utioh, Alphonsus, Frohlich, Peter, House, James D

“…In this work, the protein quality of different bean types after undergoing the preparatory methods of baking, cooking and extrusion was assayed. Protein…”
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Extent and management of acid soils for sustainable crop production system in the tropical agroecosystems: a review by Agegnehu, Getachew, Amede, Tilahun, Erkossa, Teklu, Yirga, Chilot, Henry, Carol, Tyler, Robert, Nosworthy, Matthew G., Beyene, Sheleme, Sileshi, Gudeta W.

“…Increasing areas of agricultural land in high rainfall areas of Sub-Saharan Africa (SSA), where crop production used to be reliable, are affected by soil…”
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Unveiling the Evidence for the Use of Pulses in Managing Type 2 Diabetes Mellitus: A Scoping Review by Thomas, Daniel J, Shafiee, Mojtaba, Nosworthy, Matthew G, Lane, Ginny, Ramdath, D. Dan, Vatanparast, Hassan

“…Management of type 2 diabetes mellitus (T2DM) is a pressing global healthcare challenge. Innovative strategies that integrate superior medical and nutritional…”
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Plant Proteins: Methods of Quality Assessment and the Human Health Benefits of Pulses by Nosworthy, Matthew G, Medina, Gerardo, Lu, Zhan-Hui, House, James D

“…As countries increase their standard of living and individual income levels rise, there is a concomitant increase in the demand for animal-based protein…”
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In vitro protein digestibility of direct‐expanded chickpea–sorghum snacks by Bekele, Esayas K., Tyler, Robert T., Henry, Carol J., House, James D., Nosworthy, Matthew G.

“…Blending cereals with pulses provides a balanced protein with higher biological value as their amino acid compositions are complementary. Extrusion not only…”
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Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris) by Nosworthy, Matthew G., Medina, Gerardo, Franczyk, Adam J., Neufeld, Jason, Appah, Paulyn, Utioh, Alphonsus, Frohlich, Peter, House, James D.

“…•Influence of processing on lentil protein quality was studied in vivo and in vitro.•Protein content was not altered by baking, boiling or extrusion.•Extruded…”
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Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends by Bai, Tian, Nosworthy, Matthew G., House, James D., Nickerson, Michael T.

“…The impact of infrared heating surface temperature and tempering moisture on the nutritional properties of desi chickpea, hull-less barley, and their blends…”
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Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum) by Nosworthy, Matthew G, Franczyk, Adam J, Medina, Gerardo, Neufeld, Jason, Appah, Paulyn, Utioh, Alphonsus, Frohlich, Peter, House, James D

“…In order to determine the effect of extrusion, baking, and cooking on the protein quality of yellow and green split peas, a rodent bioassay was conducted and…”
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Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies by Nosworthy, Matthew G, Franczyk, Adam, Zimoch-Korzycka, Anna, Appah, Paulyn, Utioh, Alphonsus, Neufeld, Jason, House, James D

“…Blending of protein sources can increase protein quality by compensating for limiting amino acids present in individual sources, whereas processing grain…”
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Determination of the protein quality of cooked Canadian pulses by Nosworthy, Matthew G., Neufeld, Jason, Frohlich, Peter, Young, Gina, Malcolmson, Linda, House, James D.

“…A study to determine the protein digestibility‐corrected amino acid score and protein efficiency ratio of nine different cooked Canadian pulse classes was…”
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Alteration of the dietary methionine: Cysteine ratio modulates the inflammatory response to an inter-peritoneal injection of lipopolysaccharide in wistar rats by Medina, Gerardo, Nosworthy, Matthew G., Petkau, Jay C., Blewett, Heather, Li, Shengnan, House, James D.

“…Sulphur amino acids (SAA) are essential for multiple physiological/metabolic processes, with the ratio of dietary methionine: cysteine (Met:Cys) being an…”
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Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies by House, James D., Hill, Kristen, Neufeld, Jason, Franczyk, Adam, Nosworthy, Matthew G.

“…Almonds (Prunus dulcis), such as all nuts, are positioned within the protein foods grouping within the current U.S. Dietary Guidelines. The ability to make…”
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The in vivo and in vitro protein quality of three hemp protein sources by Nosworthy, Matthew G, Franczyk, Adam, Neufeld, Jason, House, James D

“…In this work, the protein quality of defatted hemp hearts and protein-enriched hemp fractions was determined. Protein quality was assessed using a rodent…”
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Cysteinyl-glycine reduces mucosal proinflammatory cytokine response to fMLP in a parenterally-fed piglet model by Nosworthy, Matthew G., Brunton, Janet A.

“…Background: PepT1 transports dietary and bacterial peptides in the gut. We hypothesized that cysteinyl-glycine would ameliorate the inflammatory effect of a…”
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Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize flours by Wang, Shuyang, Nosworthy, Matthew G, House, James D, Niefer, Shannon-Hood, Nickerson, Michael T

“…The effect of barrel temperature (120 and 150 ℃, held constant in zones 4–6) and feed moisture (20 and 24%) on the protein quality of Kabuli chickpea, sorghum,…”
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Effect of extrusion conditions on the physical properties of desi chickpea‐barley extrudates and quality attributes of their resulting flours by Guldiken, Burcu, Yovchev, Aleksandar, Nosworthy, Matthew G., Stone, Andrea K., House, James D., Hood‐Niefer, Shannon, Nickerson, Michael T.

“…In this study, response surface methodology (RSM) was used to evaluate the effect of extrusion conditions on physical properties of chickpea:barley extrudates…”
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Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum) by Nosworthy, Matthew G., Medina, Gerardo, Franczyk, Adam J., Neufeld, Jason, Appah, Paulyn, Utioh, Alphonsus, Frohlich, Peter, Tar'an, Bunyamin, House, James D.

“…Chickpea is a widely produced pulse crop, but requires processing prior to human consumption. Protein bioavailability and amino acid quantity of chickpea flour…”
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Enterally delivered dipeptides improve small intestinal inflammatory status in a piglet model of intestinal resection by Nosworthy, Matthew G, Dodge, M. Elaine, Bertolo, Robert F, Brunton, Janet A

“…Summary PepT1, a di/tripeptide transporter, is preferentially preserved over free amino acid transporters in situations of gut stress. Therefore, our objective…”
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Effect of Genotype, Year, and Location on the Proximate Composition and In Vitro Protein Quality of Select Pea Cultivars by Nosworthy, Matthew G., Huang, Shaoming, Franczyk, Adam, Arganosa, Gene C., Warkentin, Thomas D., House, James D.

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