Results 31 to 40 of about 421 (100)
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 moredoaj +1 more sourceSafety evaluation of the food enzyme with 4‐α‐d‐{(1‐>4)‐α‐d‐glucano}trehalose trehalohydrolase and (1‐>4)‐α‐d‐glucan 1‐α‐d‐glucosylmutase activities from the Gryllotalpicola ginsengisoli strain S34
EFSA Journal, 2020 The food enzyme with 4‐α‐d‐{(1‐>4)‐α‐d‐glucano}trehalose trehalohydrolase ((4‐α‐d‐[(1,4‐α‐d‐glucano]trehalose glucanohydrolase (trehalose‐producing)), EC 3.2.1.141) and (1‐>4)‐α‐d‐glucan 1‐α‐d‐glucosylmutase ((1,4)‐α‐d‐glucan 1‐α‐d‐glucosylmutase, EC 5.4.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, Natália Kovalkovičová, Yi Liu, Claudia Roncancio Peña, Andrew Chesson +24 moredoaj +1 more sourceSafety evaluation of the food enzyme α‐amylase and 1,4‐α‐glucan 6‐α‐glucosyltransferase from Paenibacillus alginolyticus
EFSA Journal, 2019 The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase, EC 3.2.1.1) and 1,4‐α‐glucan 6‐α‐glucosyltransferase ((1→4)‐α‐d‐glucan:(1→4)‐α‐d‐glucan(d‐glucose) 6‐α‐d‐glucosyltransferase, EC 2.4.1.24) is produced with a Paenibacillus alginolyticus by ...EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, 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, Margarita Aguileria‐Gómez, Christine Horn, Natália Kovalkovičová, Yi Liu, Joaquim Manuel Maia, Andrew Chesson +24 moredoaj +1 more sourceSafety evaluation of the food enzyme α‐amylase from a genetically modified Aspergillus niger (strain NZYM‐MC)
EFSA Journal, 2018 The food enzyme alpha‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified strain of Aspergillus niger by Novozymes A/S. The genetic modifications do not give rise to safety concerns.EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Riviere, Inger‐Lise Steffensen, Christina Tlustos, Henk van Loveren, Laurence Vernis, Holger Zorn, Sirpa Kärenlampi, Francesca Marcon, André Penninks, Andrew Smith, Margarita Aguilera‐Gómez, Magdalena Andryszkiewicz, Davide Arcella, Natália Kovalkovičová, Yi Liu, Annamaria Rossi, Karl‐Heinz Engel, Andrew Chesson +28 moredoaj +1 more sourceSafety evaluation of the food enzyme α‐amylase from Cellulosimicrobium funkei strain AE‐AMT
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 moredoaj +1 more sourceSafety evaluation of the food enzyme alpha‐amylase from a genetically modified Bacillus subtilis (strain NBA)
EFSA Journal, 2019 The food enzyme alpha‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with a genetically modified strain of Bacillus subtilis strain NBA by DSM Food Specialities B.V. This α‐amylase is intended to be used in baking processes.EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, 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, Lieve Herman, André Penninks, Davor Želježic, Magdalena Andryszkiewicz, Davide Arcella, Yi Liu, Karl‐Heinz Engel, Andrew Chesson +24 moredoaj +1 more sourceSafety evaluation of the food enzyme α‐amylase from Bacillus licheniformis (strain DP‐Dzb44)
EFSA Journal, 2019 The food enzyme α‐amylase (1,4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain DP‐Dzb44 by Danisco US Inc.EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk vanLoveren, Laurence Vernis, Holger Zorn, Boet Glandorf, André Penninks, Davor Želježic, Ana Gomes, Karl‐Heinz Engel, Andrew Chesson +22 moredoaj +1 more sourceSafety evaluation of the food enzyme containing endo‐polygalacturonase and cellulase from the non‐genetically modified Talaromyces cellulolyticus strain NITE BP‐03478
EFSA Journal, 2023 The food enzyme containing endo‐polygalacturonase ((1–4)‐α‐d‐galacturonan glycanohydrolase; EC 3.2.1.15) and cellulase (4‐(1,3;1,4)‐β‐d‐glucan 4‐glucanohydrolase; EC 3.2.1.4) activities is produced with the non‐genetically modified Talaromyces ...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, Boet Glandorf, Jaime Aguilera, Magdalena Andryszkiewicz, Yi Liu, Giulio diPiazza, Sandra Rainieri, Rita Ferreira deSousa, Andrew Chesson +24 moredoaj +1 more sourceSafety evaluation of the food enzyme alpha‐amylase from a genetically modified Trichoderma reesei (strain DP‐Nzb48)
EFSA Journal, 2019 The food enzyme alpha‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with a genetically modified strain of Trichoderma reesei by Danisco US Inc. The genetic modifications do not give rise to safety concerns.EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, 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, Zorn Holger, Klaus‐Dieter Jany, Boet Glandorf, André Penninks, Davor Želježic, Jaime Aguilera, Magdalena Andryszkiewicz, Davide Arcella, Yi Liu, Karl‐Heinz Engel, Andrew Chesson +26 moredoaj +1 more sourceSafety evaluation of a food enzyme containing cellulase and endo‐1,3(4)‐β‐glucanase activities from the non‐genetically modified Trichoderma reesei strain DP‐Nzc104
EFSA Journal, Volume 24, Issue 10, October 2026.Abstract
The food enzyme containing cellulase (4‐(1,3;1,4)‐β‐d‐glucan‐4‐glucanohydrolase, EC 3.2.1.4) and endo‐1,3(4)‐β‐glucanase (3‐(1,3;1,4)‐β‐d‐glucan 3(4)‐glucanohydrolase, EC 3.2.1.6) activities is produced with the non‐genetically modified Trichoderma reesei strain DP‐Nzc104 by Genencor International B.V.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, Cristina Andreoli, Andrea Terron, Andrey Yurkov, Ana Criado, Daniele Cavanna, Jaime Aguilera, Magdalena Andryszkiewicz, Yi Liu +20 morewiley +1 more source
