Results 171 to 180 of about 57,826 (282)

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

Assessing aflatoxin exposure risk from imported nuts in the Jordan market. [PDF]

Toxicol Rep
Alajlouni AM, Alkadri D, Abu-Hardan MS, Al-Sakaji AA.   +3 more
europepmc   +1 more source

Evaluations of Different Sources of Saccharomyces cerevisiae to Binding Capacity of Aflatoxin B1 Utilizing their Adsorption Isotherms

, 2017
Bruna L. Gonçalves, Cristiana Gonçalves, Roice Eliana Rosim, Carlos Augusto Fernandes de Oliveira, Carlos Humberto Corassin   +4 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

Health Problems with Mycotoxins in Cattle-A Review. [PDF]

Molecules
Radko L, Dudek K, Żakowicz P, Smulski S, Kozdrowski R.   +4 more
europepmc   +1 more source

Aflatoxin M1 Levels in Milk Samples Produced in the Northern Part of Cyprus

, 2023
Cengiz BEREKET, Gözde Girgin, Gönül Şahin   +2 more
openalex   +2 more sources

Microbial and enzymatic biodegradation of aflatoxins and ochratoxins: mechanisms, applications, and emerging innovations. [PDF]

Arch Microbiol
Aasa AO, Govender SE, Malgas S, Thantsha MS.   +3 more
europepmc   +1 more source

Assessment of aflatoxins B1, B2, G1 and G2 status of home grown maize in Swaziland

, 2015
Hlobsile Kgomo, GC Bwembya, SS Mamba, J.M. Thwala   +3 more
openalex   +1 more source

Balancing risk reduction and benefits from trade in setting standards [PDF]

"Growing concern over health risks associated with food products has prompted close examination of sanitary and phytosanitary (SPS) standards in industrialized countries.
Otsuki, Tsunehiro, Wilson, John
core  

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