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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.

Funding Scheme

RGI - Research grants (individual fellowships)

Coordinator

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