Safety evaluation of the food enzyme α‐amylase from Aspergillus oryzae (strain DP‐Bzb41)

The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase, EC 3.2.1.1) is produced with a non‐genetically modified Aspergillus oryzae (strain DP‐Bzb41) by Danisco US Inc. (USA). The α‐amylase food enzyme is intended to be used in baking, brewing, distilled alcohol production and starch processing for...

Volledige beschrijving

Bewaard in:
Bibliografische gegevens
Gepubliceerd in:EFSA J
Hoofdauteurs: 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, Marcon, Francesca, Penninks, André, Andryszkiewicz, Magdalena, Arcella, Davide, Gomes, Ana, Kovalkovičová, Natália, Liu, Yi, Maia, Joaquim, Roncancio Peña, Claudia, Chesson, Andrew
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: John Wiley and Sons Inc. 2019
Onderwerpen:
Scientific Opinion
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7008918/
https://ncbi.nlm.nih.gov/pubmed/32626183
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2903/j.efsa.2019.5899
Tags: Voeg label toe
Geen labels, Wees de eerste die dit record labelt!

Gelijkaardige items