Processing effects of food allergen-lipid interactions during digestion

Project Information

F JAVIER MORENO

Grant agreement ID: QLK1-CT-2001-51997

Project closed

Start date 1 September 2002

End date 31 August 2004

Funded under

• Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002

Total cost € 114 272,00

EU contribution € 114 272,00

Coordinated by

INSTITUTE OF FOOD RESEARCH
United Kingdom

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.

Programme(s)

• FP5-LIFE QUALITY - Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002

Topic(s)

• 1.1.1.-1. - Key action Food, Nutrition and Health

Call for proposal

Data not available

Funding Scheme

RGI - Research grants (individual fellowships)

Coordinator

INSTITUTE OF FOOD RESEARCH

• EU contribution: No data
• Address: Norwich Research Park, Colney ; NR4 7UA NORWICH ; United Kingdom
• Total cost: No data