pH drop
James (Jim) D. House – University of Manitoba
Listed In:
Alternative Protein, Animal Production, Animal Protein, Human Health, Mixed Proteins, Plant Protein, Product Development, Protein Analysis, Protein Processing, Protein Quality, Regulatory, Research, Sociocultural
Business Type
Researcher
Main Contact Person
James (Jim) D. House
Position
Professor & Manitoba Strategic Research Chair in Sustainable Protein
Department
Agricultural and Food Sciences, Food and Human Nutritional Sciences
City
Winnipeg
Province
Manitoba
Country
Canada
Keywords
amino acid analysis, Animal protein, animal studies, antinutritional factors, canola, cereals, defatting, DIAAS, eggs, food processing treatments, in vitro, in vitro PDCAAS, in vivo rodent models, IVPD, lentil, oxidised amino acids, PDCAAS, Pea, pH drop, plant protein, protein digestibility, protein efficiency ratio, Protein quality, pulses, rats, reactive lysine, regular amino acids, regulatory approval, Soxhlet, soybean meal, sulfur amino acids, swine, tryptophan
Infrastructure
We specialize in determining both the content and digestibility of protein and amino acids in foods, food ingredients and feeds, using both in vitro and in vivo assays. We can provide official in vivo measures of PDCAAS and PER for protein content claim substantiation. We have a Near Infrared Spectroscopy suite to measure the amino acid content of Canadian crops, and have established calibration equations for peas, lentils, canola, and soybean.
We utilized specialized housing systems to determine the impact of diet on egg quality, nutrient flow, and bird health as it relates to laying hens and sustainable egg production.
We utilized specialized housing systems to determine the impact of diet on egg quality, nutrient flow, and bird health as it relates to laying hens and sustainable egg production.
Protein Food Processing
We study the impact of processing on the protein quality of food/feed ingredients and whole crops. Our Protein Foods Innovation Team can assist you with exploring the impact of milling, protein fractionation, protein isolation, thermal and non-thermal processing technologies on the nutritional and techno functional properties of proteins.
Assessment of the Safety and Nutritional Value of Protein Foods
Determining the protein quality of ingredients and foods allows for the assessment of the potential to make protein content claims on finished food products. Our team has years of experience in determining protein quality and guiding industry stakeholders through regulatory pitfalls involved in substantiating protein content claims.
Phone:
2044748199
2044748199
Website:
https://umanitoba.ca/agricultural-food-sciences/food-and-human-nutritional-sciences/james-house
https://umanitoba.ca/agricultural-food-sciences/food-and-human-nutritional-sciences/james-house
Mailing Address:
196 Innovation Drive
R3T 2N2
196 Innovation Drive
R3T 2N2