Inflammation of tissues surrounding a tooth.  

Blending two or more protein sources to get a better amino acid balance, thus enhancing the quality of the entire...

A food product with a high level of protein or a food carrying an enhanced level of protein compared to...

The biological value of any protein, depending in turn on its digestibility and amino acid balance. It is expressed as...

Products with protein levels approximating 85 percent, made by separation, mechanical concentration, and/or acid precipitation from solution.  

Edible products with protein levels considerably higher than originally present, and usually made form oilseeds like the groundnut, seasame, soya,...

Foods carrying a high level of vitamins, minerals and proteins, which play a role in safeguarding health.  

The Act and Rules define and lay down standards of quality for both natural and formulated foods, transgressions of which...

Group term used to describe children from 12 to 60 months age, who are often nutritionally vulnerable. Younger pre-school children...

Stabilization of a colloidal system by the addition of peptizing agents; these prevent coalescence by inducing surface charges on the...