The fraction of lysine present in a protein which is assimilable by the human body; lysine carries a reactive end-amino...

A substance which may inactivate, interfere with or destroy a vitamin.  

This describes factors present in certain foodstuffs, like soyabeans and DALS, which reduce digestion of protein in the duodenum (...

A class of toxic compounds produced when moulds such as Aspergillus flavus and Aspergillus parasiticus grow on foodstuffs like oilseeds,...

Production of hydrochloric acid in the stomach resulting in a burning sensation; excessive production constitutes hyperacidity.  

Level of acidic material developed in the fat component of foods like cereal flours, blended flours and the like, determined...

Acidity is the level of acids in fruits. Many fruits contain acids of which malic acid and citric acid are...

Level of free fatty acids developed in a fat as a result of breakdown of triglycerides by enzyme action or...

The quantity of lactic acid developed during fermentation of curds.  

That portion of the ash component of foods which is insoluble in 10 percent hydrochloric acid; it consists mainly of...