Results 121 to 130 of about 183,258 (281)

Safety evaluation of the food enzyme abstract aspergillopepsin I from the non‐genetically modified Aspergillus niger strain CCTCC M 2023234

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The food enzyme aspergillopepsin I (EC 3.4.23.18) is produced with the non‐genetically modified Aspergillus niger strain CCTCC M 2023234 by Suntaq International Limited. The food enzyme was free from viable cells of the production organism. The food enzyme is intended to be used in eight food manufacturing processes.
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, Magdalena Andryszkiewicz, Yi Liu   +14 more
wiley   +1 more source

Development of an immunochromatographic assay for detection of Aflatoxin B1 in corn and rice

Revista Cubana de Medicina Militar
Introduction: Aflatoxin B1 is a toxic contaminant, a threat to human health. Its presence in food was common. Rapid and efficient determination of AFB1 in corn and rice is critical for food safety monitoring.
Tien Duc Chu, Trang Thi Thu Nguyen, Anh Tuan Le, Truong Thi Hoang, Chuyen Van Nguyen, Trung Hoang Nguyen, Hoa Thi Vu, Dat Trong Nguyen, Ngoc Thi Minh Nguyen, Tuan Ngoc Nguyen, Ba Van Nguyen   +10 more
doaj  

Fungal Contamination and Aflatoxin B1 Detected in Hay for Dairy Cows in South Italy [PDF]

, 2021
Carlotta Ceniti, Nicola Costanzo, Anna Antonella Spina, Marinella Rodolfi, Bruno Tilocca, Cristian Piras, Domenico Britti, Valeria Maria Morittu   +7 more
openalex   +1 more source

Safety evaluation of the food enzyme β‐fructofuranosidase from the non‐genetically modified Aspergillus sp. strain ATCC 20611

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The food enzyme β‐fructofuranosidase (β‐d‐fructofuranoside fructohydrolase; EC 3.2.1.26) is produced with the non‐genetically modified Aspergillus sp. strain ATCC 20611 by Beghin Meiji. The food enzyme was free from viable cells of the production organism.
EFSA Food Enzymes Panel (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, Ana Criado, Silvia Peluso, Magdalena Andryszkiewicz, Daniele Cavanna, Simone Lunardi, Yi Liu   +18 more
wiley   +1 more source

Therapeutic value of frankincense and myrrh In liver recovery after exposure to aflatoxin b1 [PDF]

, 2007
Taha A. Kumosani, Jehad Yousif, Omayma Abou Zeid   +2 more
openalex   +1 more source

The Effects of Aflatoxin B1 Intake in Assaf Dairy Ewes on Aflatoxin M1 Excretion, Milk Yield, Haematology and Biochemical Profile [PDF]

, 2023
Raúl Bodas, Francisco Javier Giráldez, S. Olmedo, Marta Herrera, Susana Lorán, Agustín Ariño, Secundino López, Alberto Benito, Teresa Juan   +8 more
openalex   +1 more source

Safety evaluation of the food enzyme papain from the latex of Carica papaya L.

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The food enzyme papain (EC 3.4.22.2) is extracted from the latex of unripe Carica papaya L. by Nagase (Europe) GmbH. It is intended to be used in six food manufacturing processes. The dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 1.112 mg TOS/kg body weight per day. This exposure is up to one order of
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 Solano, Henk Van Loveren, Laurence Vernis, Ana Criado, Cristina Fernández Fraguas Cristina, Daniele Cavanna, Yi Liu   +16 more
wiley   +1 more source

INVESTIGATION ON THE AFLATOXIN CONTAMINATION OF THE IRANIAN WHITE CHEESE

Iranian Journal of Public Health, 1981
In this investigation Aflatoxin contamination of eighty different Iranian white cheeses were determined by T.L.C. method. The result of this study showed that, 97.5% of the samples contained Aflatoxin M1 & M2 which are transferred from milk.
V.Parvaneh, M.Shahin, G.Karim, J.Kordi   +3 more
doaj  

Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Aspergillus sp. strain AR‐SHFA‐109

EFSA Journal, Volume 24, Issue 1, January 2026.
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), 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, Magdalena Andryszkiewicz, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

Multilayer Perception-Based Hybrid Spectral Band Selection Algorithm for Aflatoxin B1 Detection Using Hyperspectral Imaging

Applied Sciences
Aflatoxin B1 is a toxic substance in almonds, other nuts, and grains that poses potential serious health risks to humans and animals, particularly in warm, humid climates.
Md. Ahasan Kabir, Ivan Lee, Chandra B. Singh, Gayatri Mishra, Brajesh Kumar Panda, Sang-Heon Lee   +5 more
doaj   +1 more source