Safety evaluation of the food enzyme α‐amylase from Bacillus amyloliquefaciens strain BANSC

The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified B. amyloliquefaciens strain BANSC by Advanced Enzyme Technologies Ltd. The α‐amylase is intended to be used in brewing and baking processes and in starch processing for glucose syrups...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:EFSA J
Päätekijät: Silano, Vittorio, Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lampi, Evgenia, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Glandorf, Boet, Herman, Lieve, Andryszkiewicz, Magdalena, Arcella, Davide, Gomes, Ana, Liu, Yi, Chesson, Andrew
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: John Wiley and Sons Inc. 2020
Aiheet:
Scientific Opinion
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC7008862/
https://ncbi.nlm.nih.gov/pubmed/32626506
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2903/j.efsa.2020.5976
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