Results 11 to 20 of about 2,061 (130)

Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Aspergillus sp. strain AR‐SHFA‐109 [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 sp. strain AR‐SHFA‐109 by Suntaq International Limited. The food enzyme was free from viable cells of the production organism.
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
doaj   +3 more sources

Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain CCTCC M 2023118 [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 CCTCC M 2023118 by Sunson Industry Group Co., 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, C. Fernández‐Fraguas, Daniele Cavanna, Salvatore Multari, Gabriela Precup, Yi Liu   +17 more
doaj   +3 more sources

IFCC methods for the measurement of catalytic concentration of enzymes part 9. IFCC method for α-amylase (1–4-α-D-Glucan 4-Glucanohydrolase, ec 3.2.1.1) [PDF]

Indian Journal of Clinical Biochemistry, 1997
K Lorentz
openalex   +4 more sources

EC 3.2.1.1 [PDF]

, 2019
Geiss Hk, Braun Rw
openalex   +2 more sources

Efecto de una α amilasa (ec 3.2.1.1) en el patrón de consumo y eficiencia productiva de corderos alimentados con una dieta alta en concentrado [PDF]

Archivos de medicina veterinaria, 2015
FX Plata, P L Juan José Hernández, Germán David Mendoza Martínez, JA Martínez   +3 more
openalex   +3 more sources

Metode za mjerenje katalitičke koncentracije enzima preporučene od IFCC ; Dio 9 : IFCC metoda za alfa-amilazu (1,4-alfa-D-glukan : 4-glukanohidrolaza, EC 3.2.1.1)

Biochemia medica, 1998
Ljudska laktat dehidrogenaza je tetramer sačinjen od dva tipa podjedinica, H (heart) i M ( muscle). Kombinacijom ovih podjedinica nastaje pet izoenzima koji se mogu naći u tkivima sisavaca. Relativni udjeli pojedinih izoenzima u serumu bolesnika ovise o jačini oštećenja organa ili tkiva iz kojega potječu i njihovom biološkom poluživotu.
Dubravka Juretić, Branka Šurina, Sonja Perkov   +2 more
openalex   +2 more sources

Safety evaluation of an extension of use of the food enzyme α‐amylase from the non‐genetically modified Bacillus licheniformis strain AE‐TA [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 microorganism Bacillus licheniformis strain AE‐TA by Amano Enzyme Inc.
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, Yrjö Roos, Daniele Cavanna, Yi Liu, Rita Ferreira deSousa, Andrew Chesson   +21 more
doaj   +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 Journal
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.
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, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Yi Liu, Roos Anna deNijs, Giulio diPiazza   +17 more
doaj   +2 more sources

Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Bacillus amyloliquefaciens strain UN‐01 [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 microorganism Bacillus amyloliquefaciens strain UN‐01 by Nagase (Europa) GmbH.
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, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Laura Sanmartín, Jaime Aguilera, Magdalena Andryszkiewicz, Kyriaki Apergi, Silvia Peluso, Giulio diPiazza, Yi Liu   +20 more
doaj   +2 more sources

Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Bacillus amyloliquefaciens strain AE‐BAA [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 microorganism Bacillus amyloliquefaciens strain AE‐BAA by Amano Enzyme Inc.
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, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Silvia Peluso, Magdalena Andryszkiewicz, Kyriaki Apergi, Daniele Cavanna, Giulio diPiazza, Yi Liu   +19 more
doaj   +2 more sources