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of choline contents of selected raw materials and foods. Additionally, the effects of pretreatments necessary to eliminate harmful compounds in legumes and other processing methods will be examined, along with
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physical properties of raw materials throughout the food production process. This enables us to develop food structures, ensure safety, minimize food waste and enhance the nutritional quality. Our
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and validation of validate a method suitable for the extraction and quantification of choline and the analysis of choline contents of selected raw materials and foods. Additionally, the effects
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expertise in the analysis, reactions and bioaccessibility of vitamins as well as bioprocessing and managing the chemical and physical properties of raw materials throughout the food production process. This
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material, and investigations will include, for example, characterizing novel patient derived cultures via various cell and molecular biological assays. Later, the modelling and therapeutical studies