Results 1 to 10 of about 183 (78)

Safety evaluation 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.
Pier Sandro Cocconcelli, Silvia Peluso, Cristina Fernandez-Fraguas   +2 more
exaly   +4 more sources

Safety evaluation of the food enzyme α-amylase from the non-genetically modified Aspergillus niger strain AS 29-286 [PDF]

EFSA Journal, 2023
The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified Aspergillus niger strain AS 29‐286 by Shin Nihon Chemical Co., Ltd. The food enzyme is considered free from viable cells of the production
Elsa Nielsen, Karin Nørby, Cristina Fernandez-Fraguas   +2 more
exaly   +3 more sources

Safety evaluation of the food enzyme α-amylase from the genetically modified Bacillus subtilis strain AR-651 [PDF]

EFSA Journal, 2023
The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus subtilis strain AR‐651 by AB Enzymes. The genetic modifications do not give rise to safety concerns.
Jaime Aguilera
exaly   +3 more sources

Safety evaluation of the food enzyme α-amylase from the genetically modified Bacillus licheniformis strain NZYM-AY [PDF]

EFSA Journal, 2022
The food enzyme α‐amylase (4‐α‐d‐glucan glucanhydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain NZYM‐AY by Novozymes A/S. The genetic modifications do not give rise to safety concerns.
Pier Sandro Cocconcelli, Jaime Aguilera
exaly   +3 more sources

Safety evaluation of the food enzyme α-amylase from Bacillus licheniformis (strain DP-Dzb44) [PDF]

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.
Holger Zorn, Pier Sandro Cocconcelli, Laurence Vernis   +2 more
exaly   +3 more sources

The breakdown of glycogen by the glycogenase of heart muscle [PDF]

Biochemical Journal, 1937
Lewis Bland Winter
exaly   +4 more sources

STUDIES IN EXPERIMENTAL GLYCOSURIA.—VII. THE AMOUNT OF GLYCOGENASE IN THE LIVER AND IN THE BLOOD ISSUING FROM IT, AS AFECTED BY STIMULATION OF THE GREAT SPLANCHNIC NERVE

American Journal of Physiology, 1911
J J R Macleod
exaly   +3 more sources

Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Bacillus amyloliquefaciens strain BA [PDF]

EFSA Journal, 2023
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 BA by HBI Enzymes 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, Magdalena Andryszkiewicz, Kyriaki Apergi, Cristina Fernàndez‐Fraguas, Yi Liu, Silvia Peluso, Giulio diPiazza, Andrew Chesson   +24 more
doaj   +2 more sources

Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain NZYM‐AC [PDF]

EFSA Journal, 2023
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 NZYM‐AC by Novozymes A/S.
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, Lieve Herman, Yrjö Roos, Magdalena Andryszkiewicz, Cristina Fernàndez‐Fraguas, Ana Gomes, Yi Liu, Giulio diPiazza, Andrew Chesson   +24 more
doaj   +2 more sources

Safety evaluation of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain NZYM‐BC [PDF]

EFSA Journal, 2022
The food enzyme α‐amylase (4‐α‐d‐glucan glucanhydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain NZYM‐BC by Novozymes A/S. The genetic modifications do not give rise to safety concerns.
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, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Yi Liu, Rita Ferreira de Sousa, Sandra Rainieri, Andrew Chesson   +24 more
doaj   +2 more sources