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Results
Expected results
Taking into account the innovative character of the approach
considered in the project, one might expect that the research
will provide scientific results which will open new research
directions. One ambitious goal is to transform the qualitative
knowledge about the influence of thermal and non-thermal
processing on the allergenic potential of food proteins into a
quantitative knowledge base for processors, therefore supporting
innovation in food industry.
Scientific results 2015
Scientific results 2016
Scientific results 2017
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