Safety evaluation of the food enzyme l‐ascorbate oxidase from Cucurbita pepo L. and Cucurbita moschata Duchesne

The food enzyme l‐ascorbate: oxygen oxidoreductase (EC 1.10.3.3) is extracted from fruit peels of Cucurbita pepo L. and Cucurbita moschata Duchesne by Nagase (Europa) GmbH. This enzyme is intended to be used in baking and cereal‐based processes. Based on maximum use levels recommended for the respec...

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Enregistré dans:
Détails bibliographiques
Publié dans:EFSA J
Auteurs principaux: Silano, Vittorio, Barat Baviera, José Manuel, Bolognesi, Claudia, Brüschweiler, Beat Johannes, 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, Penninks, André, Arcella, Davide, Liu, Yi, Maia, Joaquim, Chesson, Andrew
Format: Artigo
Langue:Inglês
Publié: John Wiley and Sons Inc. 2019
Sujets:
Scientific Opinion
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC7009204/
https://ncbi.nlm.nih.gov/pubmed/32626358
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2903/j.efsa.2019.5740
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