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Contenido archivado el 2024-04-19

CHEMICAL COMPOSITION AND STRUCTURE OF FOOD CONSTITUENTS : DEFINING ALLERGENIC POTENTIAL

Objetivo



This project is aimed at identifying and sequencing peptides in food proteins that cause allergies in human by provoking production of particular antibodies. The objective is to develop and validate analytical methodology that will enable the development of allergen-free foods. In addition, the development of methods for the definition of allergenic responses is proposed.

Convocatoria de propuestas

Data not available

Régimen de financiación

CSC - Cost-sharing contracts

Coordinador

BIBRA Toxicology International
Aportación de la UE
Sin datos
Dirección
Woodmansterne Road
SM5 4DS Carshalton
Reino Unido

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Coste total
Sin datos

Participantes (5)