Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Matthew G. Nosworthy"'
Autor:
Daniel J. Thomas, Mojtaba Shafiee, Matthew G. Nosworthy, Ginny Lane, D. Dan Ramdath, Hassan Vatanparast
Publikováno v:
Nutrients, Vol 15, Iss 19, p 4222 (2023)
Management of type 2 diabetes mellitus (T2DM) is a pressing global healthcare challenge. Innovative strategies that integrate superior medical and nutritional practices are essential for holistic care. As such, pulse consumption is encouraged for its
Externí odkaz:
https://doaj.org/article/e2aa6df01c434a49af22561ef403145d
Publikováno v:
Foods, Vol 12, Iss 15, p 2816 (2023)
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 increased d
Externí odkaz:
https://doaj.org/article/d794ad5476ab4736acd94231572cc055
Autor:
Getachew Agegnehu, Tilahun Amede, Teklu Erkossa, Chilot Yirga, Carol Henry, Robert Tyler, Matthew G. Nosworthy, Sheleme Beyene, Gudeta W. Sileshi
Publikováno v:
Acta Agriculturae Scandinavica. Section B, Soil and Plant Science, Vol 71, Iss 9, Pp 852-869 (2021)
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 acidity. This review focuses on the extent, causes and effect of soil acidity on soil properties
Externí odkaz:
https://doaj.org/article/fa2a23e7820246e7ac9adc4edaf56c1f
Publikováno v:
Legume Science, Vol 3, Iss 4, Pp n/a-n/a (2021)
Abstract Blending cereals with pulses provides a balanced protein with higher biological value as their amino acid compositions are complementary. Extrusion not only can improve protein digestibility but also may reduce essential amino acid content.
Externí odkaz:
https://doaj.org/article/56bdbc918665450792fa3e935b1d1ce3
Autor:
Burcu Çabuk, Matthew G. Nosworthy, Andrea K. Stone, Darren R. Korber, Takuji Tanaka, James D. House, Michael T. Nickerson
Publikováno v:
Food Technology and Biotechnology, Vol 56, Iss 2, Pp 257-264 (2018)
In order to determine the impact of fermentation on protein quality, pea protein concentrate (PPC) was fermented with Lactobacillus plantarum for 11 h and total phenol and tannin contents, protease inhibitor activity, amino acid composition and in vi
Externí odkaz:
https://doaj.org/article/5a1f0a4a4e0a4d00a4c46deb6ac76440
Autor:
Matthew G. Nosworthy, Gerardo Medina, Adam J. Franczyk, Jason Neufeld, Paulyn Appah, Alphonsus Utioh, Peter Frohlich, James D. House
Publikováno v:
Nutrients, Vol 10, Iss 6, p 671 (2018)
In this work, the protein quality of different bean types after undergoing the preparatory methods of baking, cooking and extrusion was assayed. Protein quality was assessed using a rodent bioassay to evaluate growth and protein digestibility while a
Externí odkaz:
https://doaj.org/article/950f872dd1f242c5a42a111426dbb050
Autor:
Matthew G. Nosworthy, Alan J. Hernandez‐Alvarez, Adam J. Franczyk, Gerardo Medina, Jason Neufeld, Yves Arcand, Sabine Ribéreau, Oscar Abel Sánchez‐Velázquez, James D. House
Publikováno v:
Cereal Chemistry. 100:460-472
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52622e9e671ce261f2cd5f132337e01f
https://doi.org/10.1002/cche.10623
https://doi.org/10.1002/cche.10623
Autor:
Shaoming Huang, Matthew G. Nosworthy, James D. House, Gene Arganosa, Adam Franczyk, Thomas D. Warkentin
Publikováno v:
ACS Food Science & Technology. 1:1670-1676
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07ff817c1a578d043fd79b96c34e1163
https://doi.org/10.1021/acsfoodscitech.1c00186
https://doi.org/10.1021/acsfoodscitech.1c00186
Autor:
Matthew G. Nosworthy, Robert T. Tyler, Gudeta W. Sileshi, Getachew Agegnehu, Tilahun Amede, Chilot Yirga, Carol J. Henry, Teklu Erkossa, Sheleme Beyene
Publikováno v:
Acta Agriculturae Scandinavica, Section B — Soil & Plant Science. 71:852-869
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 acidity. This review focuses on the extent, causes and effect of soil acidity on soil properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::501a541f474b3d7b71486de8f0c092b7
https://doi.org/10.1080/09064710.2021.1954239
https://doi.org/10.1080/09064710.2021.1954239
Autor:
Adam Franczyk, Matthew G. Nosworthy, Alphonsus Utioh, James D. House, Bunyamin Tar’an, Gerardo Medina, Peter Frohlich, Jason Neufeld, Paulyn Appah
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 6, Pp 2950-2958 (2020)
Food Science & Nutrition, 8(6):2950-2958
Food Science & Nutrition, 8(6):2950-2958
Chickpea is a widely produced pulse crop, but requires processing prior to human consumption. Protein bioavailability and amino acid quantity of chickpea flour can be altered by multiple factors including processing method. For this reason, the prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b82b38889c1d0b587db511b5452421de
https://doaj.org/article/bcd8f15b435e47ee88309500243623a6
https://doaj.org/article/bcd8f15b435e47ee88309500243623a6