James D. House
Professor and Head of Department
Department of Human Nutritional Sciences
Canada
Biography
Dr. House is studying the relationship between water soluble vitamin nutrition, the metabolism of amino acids, and how they relate to optimal growth and health of individuals. He also maintains a strong focus towards the development of functional foods of animal origin, including eggs with enhanced nutritional value.
Research Interest
Determination of the protein quality of foods and food ingredients, Regulation of the nutrient/bioactive content of eggs, Nutritional regulation of sulphur amino acid metabolism, Water-soluble vitamin nutrition.
Publications
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Nosworthy, M. and House, J.D. 2017. Recent advances in the determination of the quality of dietary proteins: Implications for pulses. Cereal Chem. 94: 49-57.
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Naderi, N., Doyen, A., House, J.D., and Pouliot, Y. 2017. The use of high hydrostatic pressure to generate folate-enriched extracts from the granule fraction of hen's egg yolk. Food Chem. 232: 253-262.
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Neijat, M., Eck, P., and House, J.D. 2017. Synthesized versus preformed omega-3 fatty acids in chicken egg, liver and adipose tissue and the expression of genes associated with hepatic lipid metabolism. Prostaglandins Leukot. Essent. Fatty Acids 119: 1-17
