Results 21 to 30 of about 1,366 (148)

Safety evaluation 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. The food enzyme is intended to be used in eight 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 M, Sramkova M, Van Loveren H, Vernis L, Peluso S, Andryszkiewicz M, Apergi K, Cavanna D, di Piazza G, Liu Y.   +19 more
europepmc   +2 more sources

Safety evaluation of a second extension of use of the food enzyme α-amylase from the non-genetically modified Cellulosimicrobium funkei strain AE-AMT. [PDF]

EFSA J
Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase i.e. EC 3.2.1.1) is produced with the non‐genetically modified Cellulosimicrobium funkei strain AE‐AMT by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that the food enzyme did not give rise to safety concerns when used in seven ...
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, Liu Y, de Nijs RA, di Piazza G.   +17 more
europepmc   +2 more sources

Application of Synergistic Phenomena for Enhanced Production of Alpha 1,4 D- Glucan Glucanohydrolase Using Submerged Fermentation.

Cellular and Molecular Biology, 2022
The study revealed enhanced production of α 1, 4 D glucan glucanohydrolase utilizing the synergistic phenomena of bacterial hetero-culture. For this purpose, 101 hetero-cultures were screened qualitatively and quantitatively. The bacterial hetero-culture
R. Abdullah, J. S. Cheema, Mahwish Aftab, A. Kaleem, M. Iqtedar, Faiza Saleem, T. Iftikhar   +6 more
semanticscholar   +1 more source

Safety evaluation of the food enzyme α‐amylase from Bacillus amyloliquefaciens strain BANSC

EFSA Journal, 2020
The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified B. amyloliquefaciens strain BANSC by Advanced Enzyme Technologies Ltd.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Magdalena Andryszkiewicz, Davide Arcella, Ana Gomes, Yi Liu, Andrew Chesson   +22 more
doaj   +1 more source

Safety evaluation of the food enzyme α‐amylase from the Parageobacillus thermoglucosidasius strain DP‐Gzb47

EFSA Journal, 2020
The food enzyme α‐amylase (1,4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with a non‐genetically modified Parageobacillus thermoglucosidasius strain DP‐Gzb47 by Danisco US Inc.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Ana Gomes, Yi Liu, Joaquim Maia, Andrew Chesson   +23 more
doaj   +1 more source

Interactional Effects of β-Glucan, Starch, and Protein in Heated Oat Slurries on Viscosity and In Vitro Bile Acid Binding [PDF]

, 2012
Three major oat components, β-glucan, starch, and protein, and their interactions were evaluated for the impact on viscosity of heated oat slurries and in vitro bile acid binding. Oat flour from the experimental oat line “N979” (7.45% β-glucan) was mixed
Kim, Hyun Jung, White, Pamela, White, Pamela   +2 more
core   +3 more sources

Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus amyloliquefaciens strain DP‐Czb53

EFSA Journal, 2020
The food enzyme α‐amylase (4‐α‐d‐glucan glucohydrolase; EC 3.2.1.1) is produced with the genetically modified B. amyloliquefaciens strain DP‐Czb53 by Danisco US Inc.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Ana Gomes, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Yi Liu, Andrew Chesson   +23 more
doaj   +1 more source

Digestive enzymes in Rhinolophus euryale (Rhinolophidae, Chiroptera) are active also during hibernation [PDF]

, 2017
During the winter, bats use hibernation as a means of surviving the period of low prey offer. However, the Mediterranean horseshoe bat (Rhinolophus euryale) arouses from torpor quite frequently.
Maxinová, Edita, Sustr, Vladimir, Uhrin, Marcel   +2 more
core   +3 more sources

Importance of amylases for physiological quality in maize seeds [PDF]

, 2017
Seed quality is the result of the sum of genetic, physical, physiological and sanitary attributes that affect seed ability to perform vital functions related to germination, vigor, and longevity.
Camila Aparecida Lopes, Dayliane Bernardes de Andrade, Heloisa Oliveira dos Santos, Maria Laene Moreira de Carvalho   +3 more
core   +4 more sources

Genetic diversity and genome wide association study of β-glucan content in tetraploid wheat grains [PDF]

, 2016
Non-starch polysaccharides (NSPs) have many health benefits, including immunomodulatory activity, lowering serum cholesterol, a faecal bulking effect, enhanced absorption of certain minerals, prebiotic effects and the amelioration of type II diabetes ...
Blanco, Antonio, Burton, Rachel A., Fincher, Geoffrey B., Gadaleta, Agata, Houston, Kelly, Marcotuli, Ilaria, Schwerdt, Julian G., Waugh, Robbie   +7 more
core   +6 more sources