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...

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Detalhes bibliográficos
Publicado no:EFSA J
Main Authors: 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
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2019
Assuntos:
Scientific Opinion
Acesso em linha: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
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