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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Enregistré dans:
Détails bibliographiques
Publié dans:EFSA J
Auteurs principaux: 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
Format: Artigo
Langue:Inglês
Publié: John Wiley and Sons Inc. 2017
Sujets:
Scientific Opinion
Accès en ligne: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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