Determination of hydrogen cyanide (HCN) bioavailability after food consumption

Concepts

• york
• research and development
• food consumption
• consumption
• hcn bioavailability
• hydrogen cyanide
• different food types
• hcn
• hcn) bioavailability
• food

Location

United Kingdom:

Description

This opportunity has previously been published under ref. 2024/S 000-026248. This notice serves to inform suppliers of an extension to this opportunity.Tenders are invited to carry out an investigation using an in vitro gut model and/or in silico research methods to determine the bioavailability of hydrogen cyanide in bitter apricot kernels, linseed, almonds, cassava root, marzipan, persipan and tapioca following consumption.

Total Quantity or Scope

Tenders are invited to carry out an investigation using an in vitro gut model and/or in silico research methods to determine the bioavailability of hydrogen cyanide in bitter apricot kernels, linseed, almonds, cassava root, marzipan, persipan and tapioca following consumption. It is proposed that tenders carry out an investigation in two parts, with preliminary studies used to identify the levels of CNGs, enzymes and HCN in different food types, and a secondary in vitro or in silico model to consider the effects of the gut on HCN bioavailability.

Award Criteria

CPV Codes

• 73000000 - Research and development services and related consultancy services

Indicators

• This is a one-off contract (no recurrence)
• Renewals are not available.

Other Information

** PREVIEW NOTICE, please check Find a Tender for full details. **