Results 1 to 10 of about 25,216,459 (76)

Safety evaluation of the food enzyme α-amylase from the genetically modified Bacillus licheniformis strain NZYM-AY [PDF]

EFSA Journal, 2022
The food enzyme α‐amylase (4‐α‐d‐glucan glucanhydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain NZYM‐AY by Novozymes A/S. The genetic modifications do not give rise to safety concerns.
Pier Sandro Cocconcelli, Jaime Aguilera
exaly   +4 more sources

Safety evaluation of the food enzyme α-amylase from the genetically modified Bacillus licheniformis strain NZYM-BC [PDF]

EFSA Journal, 2022
The food enzyme α‐amylase (4‐α‐d‐glucan glucanhydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain NZYM‐BC by Novozymes A/S. The genetic modifications do not give rise to safety concerns.
Pier Sandro Cocconcelli, Rita Ferreira de Sousa, Jaime Aguilera   +2 more
exaly   +4 more sources

Safety evaluation of the food enzyme α‐amylase from Cellulosimicrobium funkei strain AE‐AMT [PDF]

EFSA Journal, 2022
The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified Cellulosimicrobium funkei strain AE‐AMT by Amano Enzyme Inc. The food enzyme is free from viable cells of the production organism.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Magdalena Andryszkiewicz, Ana Gomes, Yi Liu, Sandra Rainieri, Andrew Chesson   +21 more
doaj   +3 more sources

Safety evaluation of an extension of use of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain NZYM‐BC [PDF]

EFSA Journal
The food enzyme α‐amylase (4‐α‐d‐glucan glucanhydrolase; EC 3.2.1.1.) is produced with the genetically modified Bacillus licheniformis strain NZYM‐BC by Novozymes A/S.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Irene Bonino, Daniele Cavanna, Yi Liu   +15 more
doaj   +3 more sources

Safety evaluation of an extension of use of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain NZYM‐KE [PDF]

EFSA Journal
The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1.) is produced with the genetically modified Bacillus licheniformis strain NZYM‐KE by Novozymes A/S.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Irene Bonino, Daniele Cavanna, Yi Liu   +15 more
doaj   +3 more sources

Safety evaluation of an extension of use of the food enzyme α‐amylase from the non‐genetically modified Aspergillus oryzae strain NZYM‐NA [PDF]

EFSA Journal
The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1.) is produced with the non‐genetically modified Aspergillus oryzae strain NZYM‐NA by Novozymes A/S.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Irene Bonino, Daniele Cavanna, Yi Liu   +15 more
doaj   +3 more sources

Safety evaluation of an extension of use of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain NZYM‐AC [PDF]

EFSA Journal
The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1.) is produced with the genetically modified Bacillus licheniformis strain NZYM‐AC by Novozymes A/S.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Irene Bonino, Daniele Cavanna, Yi Liu   +15 more
doaj   +3 more sources

Safety evaluation of the food enzyme α-amylase from a genetically modified strain of Bacillus licheniformis (DP-Dzb25) [PDF]

EFSA Journal, 2019
The food enzyme α‐amylase (4‐α‐d‐glucan glucanhydrolase; EC 3.2.1.1) is produced with the genetically modified strain Bacillus licheniformis DP‐Dzb25 by Danisco US Inc.
Holger Zorn, Pier Sandro Cocconcelli, Laurence Vernis   +2 more
exaly   +3 more sources

Safety evaluation of an extension of use of the food enzyme α‐amylase from the non‐genetically modified Bacillus amyloliquefaciens strain LMG‐S 32676 [PDF]

EFSA Journal
The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1.) is produced with the non‐genetically modified Bacillus amyloliquefaciens strain LMG‐S 32676 by Kerry Ingredients & Flavours Ltd.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Irene Bonino, Daniele Cavanna, Yi Liu   +15 more
doaj   +2 more sources

Purification and Characterization of Extracellular Amylolytic Enzymes from the Yeast Filobasidium capsuligenum. [PDF]

Applied and Environmental Microbiology, 1985
Hubert Verachtert, H Verachtert
exaly   +2 more sources