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...

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Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:EFSA J
Egile Nagusiak: 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
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: John Wiley and Sons Inc. 2020
Gaiak:
Scientific Opinion
Sarrera elektronikoa: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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