Safety evaluation of the food enzyme peroxidase obtained from soybean (Glycine max) hulls

The food enzyme considered in this opinion is a peroxidase (hydrogen‐peroxide oxidoreductase; EC 1.11.1.7) obtained from hulls of soybeans (Glycine max) by the company Kerry Ingredients & Flavours. The compositional data provided were considered sufficient. The manufacturing process did not rais...

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Detalhes bibliográficos
Publicado no:EFSA J
Principais autores: Silano, Vittorio, Bolognesi, Claudia, Castle, Laurence, Chipman, Kevin, Cravedi, Jean‐Pierre, Fowler, Paul, Franz, Roland, Grob, Konrad, Gürtler, Rainer, Husøy, Trine, Kärenlampi, Sirpa, Mennes, Wim, Milana, Maria Rosaria, Pfaff, Karla, Riviere, Gilles, Srinivasan, Jannavi, de Fátima Tavares Poças, Maria, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Chesson, Andrew, Glandorf, Boet, Herman, Lieve, Jany, Klaus‐Dieter, Marcon, Francesca, Penninks, André, Smith, Andrew, Želježić, Davor, Andryszkiewicz, Magdalena, Arcella, Davide, Liu, Yi, Engel, Karl‐Heinz
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2017
Assuntos:
Scientific Opinion
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7009897/
https://ncbi.nlm.nih.gov/pubmed/32625394
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2903/j.efsa.2017.5119
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