Results 11 to 20 of about 1,366 (148)

Pullulanase: unleashing the power of enzyme with a promising future in the food industry. [PDF]

Front Bioeng Biotechnol, 2023
Pullulanases are the most important industrial group of enzymes in family 13 glycosyl hydrolases. They hydrolyze either α-1,6 and α-1,4 or both glycosidic bonds in pullulan as well as other carbohydrates to produce glucose, maltose, and maltotriose ...
Naik B, Kumar V, Goyal SK, Dutt Tripathi A, Mishra S, Joakim Saris PE, Kumar A, Rizwanuddin S, Kumar V, Rustagi S.   +9 more
europepmc   +3 more sources

Safety evaluation of the food enzyme α-amylase from the non-genetically modified <i>Aspergillus</i> sp. strain AR-SHFA-109. [PDF]

EFSA J
Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified Aspergillus sp. strain AR‐SHFA‐109 by Suntaq International Limited. The food enzyme was free from viable cells of the production organism. It is intended to be used in six food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Andryszkiewicz M, Cavanna D, Liu Y.   +15 more
europepmc   +2 more sources

Safety evaluation of the food enzyme α-amylase from the genetically modified <i>Bacillus licheniformis</i> strain CCTCC M 2023118. [PDF]

EFSA J
Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain CCTCC M 2023118 by Sunson Industry Group Co., Ltd. The production strain of the food enzyme contains multiple copies of a known antimicrobial resistance gene.
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Fernández-Fraguas C, Cavanna D, Multari S, Precup G, Liu Y.   +17 more
europepmc   +2 more sources

Safety evaluation of the food enzyme α-amylase from the non-genetically modified <i>Bacillus licheniformis</i> strain TTME 6280 KY. [PDF]

EFSA J
Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified Bacillus licheniformis strain TTME 6280 KY by Kerry Ingredients & Flavours Ltd. The production strain met the requirements for the qualified presumption of safety (QPS) approach.
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Fernández-Fraguas C, Cavanna D, Lunardi S, Liu Y.   +16 more
europepmc   +2 more sources

Safety evaluation of the food enzyme α-amylase from the genetically modified <i>Bacillus licheniformis</i> strain DP-Dzb105. [PDF]

EFSA J
Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase, EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain DP‐Dzb105 by Genencor International B.V. The production strain met the requirements for the qualified presumption of safety (QPS).
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Marzo Solano ML, Van Loveren H, Vernis L, Cabo LS, Liu Y.   +14 more
europepmc   +2 more sources

Safety evaluation of the food enzyme α-amylase from the genetically modified <i>Bacillus licheniformis</i> strain DP-Dzb106. [PDF]

EFSA J
Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain DP‐Dzb106 by Genencor International B.V. The production strain met the requirements for the qualified presumption of safety (QPS).
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano M, Van Loveren H, Vernis L, Andryszkiewicz SP, Cavanna D, Liu Y.   +15 more
europepmc   +2 more sources

Safety evaluation of an extension of use of the food enzyme α-amylase from the non-genetically modified Bacillus amyloliquefaciens strain AE-BAA. [PDF]

EFSA J
Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified microorganism Bacillus amyloliquefaciens strain AE‐BAA by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Sramkova M, Van Loveren H, Vernis L, Cavanna D, di Piazza G, Liu Y.   +16 more
europepmc   +2 more sources

Development of Carrageenan and Starch-Based Bioplastics for Packaging Applications (Shopping Bags): Mechanical Characterization, Morphology, and Biodegradation. [PDF]

Scientifica (Cairo)
One approach to mitigating plastic pollution is the development of biodegradable plastic materials, such as bioplastics. Bioplastics are packaging materials that can be naturally degraded by microorganisms. In this study, bioplastics were produced using natural polymer compounds, specifically carrageenan and starch.
Giarni R, Sujarwadi R, Supriyatna YI, Kurniasari I, Soraya M, Putri RPG, Laksono H, Purwoto H.   +7 more
europepmc   +2 more sources

Safety evaluation of an extension of use of the food enzyme α-amylase from the non-genetically modified Bacillus licheniformis strain AE-TA. [PDF]

EFSA J
Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified microorganism Bacillus licheniformis strain AE‐TA by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in ...
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Lambré C, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mengelers M, Mortensen A, Rivière G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Roos Y, Cavanna D, Liu Y, de Sousa RF, Chesson A.   +22 more
europepmc   +2 more sources

Safety evaluation of the food enzyme α-amylase from the non-genetically modified Bacillus amyloliquefaciens strain UN-01. [PDF]

EFSA J
Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified microorganism Bacillus amyloliquefaciens strain UN‐01 by Nagase (Europa) GmbH. The production strain qualified for the qualified presumption of safety approach and no issues of concern arose from the production process of the ...
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Sramkova M, Van Loveren H, Vernis L, Sanmartín L, Aguilera J, Andryszkiewicz M, Apergi K, Peluso S, di Piazza G, Liu Y.   +20 more
europepmc   +2 more sources