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Processing effects of food allergen-lipid interactions during digestion

Objective

Biochemical and biophysical methods will be used to investigate the effect of thermal and high pressure processing on allergen-lipid interactions in the gastric environment, and determine their impact on the resistance of allergens to digestion, using 2S albumin and allergens from Brazil nut and Sesame.

Call for proposal

Data not available

Coordinator

INSTITUTE OF FOOD RESEARCH
Address
Norwich Research Park, Colney
NR4 7UA Norwich
United Kingdom

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