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Zawartość zarchiwizowana w dniu 2024-04-19

CHEMICAL COMPOSITION AND STRUCTURE OF FOOD CONSTITUENTS : DEFINING ALLERGENIC POTENTIAL

Cel



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.

Zaproszenie do składania wniosków

Data not available

System finansowania

CSC - Cost-sharing contracts

Koordynator

BIBRA Toxicology International
Wkład UE
Brak danych
Adres
Woodmansterne Road
SM5 4DS Carshalton
Zjednoczone Królestwo

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Koszt całkowity
Brak danych

Uczestnicy (5)