Safety evaluation of a β‐amylase food enzyme obtained from wheat (Triticum spp.)

The food enzyme considered in this opinion is a β‐amylase (EC 3.2.1.2), obtained from the grain of wheat (Triticum spp.) by Roquette (France). The β‐amylase is intended to be used in starch processing for production of glucose syrups containing maltose to be used as a food ingredient. Since the pres...

وصف كامل

محفوظ في:
التفاصيل البيبلوغرافية
الحاوية / القاعدة:EFSA J
المؤلفون الرئيسيون: Silano, Vittorio, Bolognesi, Claudia, Castle, Laurence, Cravedi, Jean‐Pierre, Fowler, Paul, Franz, Roland, Grob, Konrad, Gürtler, Rainer, Husøy, Trine, Kärenlampi, Sirpa, Mennes, Wim, Milana, Maria Rosaria, Penninks, André, Smith, Andrew, de Fátima Tavares Poças, Maria, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Zugravu, Corina‐Aurelia, Chesson, Andrew, Glandorf, Boet, Hermann, Lieve, Jany, Klaus‐Dieter, Marcon, Francesca, Želježic, Davor, Andryszkiewicz, Magdalena, Liu, Yi, Engel, Karl‐Heinz
التنسيق: Artigo
اللغة:Inglês
منشور في: John Wiley and Sons Inc. 2017
الموضوعات:
Scientific Opinion
الوصول للمادة أونلاين:https://ncbi.nlm.nih.gov/pmc/articles/PMC7009837/
https://ncbi.nlm.nih.gov/pubmed/32625473
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2903/j.efsa.2017.4754
الوسوم: إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

مواد مشابهة