Résumé
Many research questions remain open in food area including the relationship between processing, structure and resulting nutritional properties. Wheat pasta, pea puree, a mixed meal and 3 mixed legume-wheat pastas, differently dried to introduce changes in pasta structure, were chosen as model foods to investigate impact of processing on resulting peptide composition of digestion juices and their residual allergenicity and whether lipid metabolismwould be modified in the presence of these digests.