Results 11 to 20 of about 738,572 (133)

Chemical and nutritional characteristics, and microbial degradation of rapeseed meal recalcitrant carbohydrates: A review [PDF]

Frontiers in Nutrition, 2022
Approximately 35% of rapeseed meal (RSM) dry matter (DM) are carbohydrates, half of which are water-soluble carbohydrates. The cell wall of rapeseed meal contains arabinan, galactomannan, homogalacturonan, rhamnogalacturonan I, type II arabinogalactan ...
Cheng Long, Cheng Long, Xiao-Long Qi, Koen Venema   +3 more
doaj   +2 more sources

Safety evaluation of an extension of use of the food enzyme containing endo‐1,3(4)‐β‐glucanase, endo‐1,4‐β‐xylanase and cellulase activities from the non‐genetically modified Mycothermus thermophiloides strain NZYM‐ST

EFSA Journal
The food enzyme containing endo‐1,3(4)‐β‐glucanase (3‐(1,3;1,4)‐β‐d‐glucan 3(4)‐glucanohydrolase, EC 3.2.1.6), endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) and cellulase (4‐(1,3;1,4)‐β‐d‐glucan‐4‐glucanohydrolase, EC 3.2.1.4) activities ...
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, Alessandro Manghi, Daniele Cavanna, Yi Liu, Cristina Andreoli, Andrea Terron, Andrey Yurkov   +18 more
doaj   +2 more sources

Safety evaluation of the food enzyme cellulase from the genetically modified <i>Trichoderma reesei</i> strain AR-715. [PDF]

EFSA J
The food enzyme cellulase (4‐(1,3; 1,4)‐β‐D‐glucan 4‐glucanohydrolase; EC 3.2.1.4) is produced with the genetically modified Trichoderma reesei strain AR‐715 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Lunardi S, Andryszkiewicz M, Cavanna D, Criado A, Fernàndez-Fraguas C, Liu Y.   +18 more
europepmc   +2 more sources

Safety evaluation of the food enzyme cellulase from the genetically modified <i>Aspergillus niger</i> strain NZYM-EN. [PDF]

EFSA J
The food enzyme cellulase (4‐(1,3;1,4)‐β‐d‐glucan 4‐glucanohydrolase, EC 3.2.1.4) is produced with the genetically modified Aspergillus niger strain NZYM‐EN by Novozymes A/S. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Aguilera J, Criado A, Fernández-Fraguas C, Tokić V, Liu Y.   +17 more
europepmc   +2 more sources

Safety evaluation of the food enzyme cellulase from the genetically modified <i>Trichoderma reesei</i> strain NZYM-FS. [PDF]

EFSA J
Abstract The food enzyme cellulase (4‐(1,3; 1,4)‐β‐d‐glucan‐4‐glucanohydrolase, EC 3.2.1.4) is produced with the genetically modified Trichoderma reesei strain NZYM‐FS by Novozymes A/S. The genetic modifications did not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA.
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Andreoli C, Terron A, Yurkov A, Gomes A, Cavanna D, Fernández-Fraguas C, Kovalkovičová N, Liu Y.   +20 more
europepmc   +2 more sources

Safety evaluation of the food enzyme cellulase from the non-genetically modified <i>Aspergillus niger</i> strain AC 4-984. [PDF]

EFSA J
The food enzyme cellulase (4‐(1,3;1,4)‐β‐d‐glucan 4‐glucanohydrolase; EC 3.2.1.4) is produced with the non‐genetically modified Aspergillus niger strain AC 4‐984 by Shin Nihon Chemical Co., Ltd.
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Andryszkiewicz M, Cavanna D, Kovalkovicova N, Liu Y.   +16 more
europepmc   +2 more sources

Safety evaluation of an extension of use of the food enzyme α-amylase from the non-genetically modified <i>Bacillus amyloliquefaciens</i> strain LMG-S 32676. [PDF]

EFSA J
Abstract 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. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in six food manufacturing ...
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Bonino I, Cavanna D, Liu Y.   +15 more
europepmc   +2 more sources

Safety evaluation of an extension of use of the food enzyme bacillolysin from the non-genetically modified <i>Bacillus amyloliquefaciens</i> strain HPN 131. [PDF]

EFSA J
Abstract The food enzyme bacillolysin (bacillus metalloendopeptidase, EC 3.4.24.28) is produced with the non‐genetically modified Bacillus amyloliquefaciens strain HPN 131 by Kerry Ingredients & Flavours Ltd. The safety of this food enzyme was evaluated previously and it did not give rise to safety concerns when used in seven food manufacturing ...
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Cavanna D, Tokić V, Liu Y.   +15 more
europepmc   +2 more sources

Safety assessment of the substance l-aspartic acid, <i>N</i>-benzoyl-, disodium salt for use in plastic food contact materials. [PDF]

EFSA J
Abstract The EFSA Panel on Food Contact Materials assessed the safety of l‐aspartic acid, N‐benzoyl, disodium salt to be used as a nucleating agent in polypropylene at up to 0.07% w/w. Final articles are intended for single and repeated use in contact with all food types.
EFSA Panel on Food Contact Materials (FCM), Lambré C, Crebelli R, da Silva MJ, Grob K, Heath E, Lampi E, Milana MR, Pronk M, Ščetar M, Theodoridis G, Van Hoeck E, Waegeneers N, Cariou R, Castle L, Di Consiglio E, Franz R, Barthélémy E, Marano R, Rivière G.   +19 more
europepmc   +2 more sources

Characterising EC regulation: emulation, innovation, re-regulation [PDF]

, 2008
The thesis characterises European Community (EC) regulation in terms of three levels of ideas, namely that: (a) the EC regulatory process is best understood by particular styles or processes of regulation that the thesis terms emulation, innovation and ...
Matthews, DN, LSE
core   +4 more sources