Results 11 to 20 of about 242 (115)

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   +3 more sources

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.
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, Jaime Aguilera, Magdalena Andryszkiewicz, Kyriaki Apergi Daniele Cavanna, Cristina Fernàndez‐Fraguas, Natalia Kovalkovicova, Silvia Peluso, Giulio diPiazza, Yi Liu, Andrew Chesson   +26 more
doaj   +3 more sources

Utilisation de T. evansi pour la recherche des hydrolases sanguines responsables de la formation de glucose à partir de différents diholosides et du glycogène [PDF]

Revue d’Elevage et de Médecine Vétérinaire des Pays Tropicaux, 1964
L'auteur expose le principe et la réalisation technique d'une méthode originale, utilisant T. evansi comme réactif, et permettant la recherche de certaines hydrolases sanguines.
J. Balis
doaj   +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.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk vanLoveren, Laurence Vernis, Holger Zorn, Boet Glandorf, André Penninks, Davor Želježic, Ana Gomes, Karl‐Heinz Engel, Andrew Chesson   +22 more
doaj   +2 more sources

Liver glycogenase [PDF]

Biochemical Journal, 1936
Thomas Harold Hodgson
openaire   +4 more sources

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

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

ON THE OPTIMUM pH FOR GLYCOGENASE ACTION AND ITS BEARING UPON THE REGULATION OF THE GLUCOSE LEVEL IN THE BODY

Journal of Biological Chemistry, 1926
Maurice B. Visscher
openaire   +2 more sources

Studies on the Composition of the dried Meat of the Sea-ear and the Glycogenase of the fresh Sea-ear (Haliotis gigantea Gm)

Journal of the agricultural chemical society of Japan, 1936
Kisuke KONDO, Sakae SHINANO
openaire   +3 more sources

Safety evaluation of an extension of use of the food enzyme β-amylase from barley (<i>Hordeum vulgare</i>). [PDF]

EFSA J
Abstract The food enzyme β‐amylase (4‐α‐d‐Glucan maltohydrolase, EC 3.2.1.2) is produced from barley (Hordeum vulgare) by Senson Ltd. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in four food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Zorn H, Baviera JMB, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Tokić V, Cavanna D, Liu Y.   +15 more
europepmc   +2 more sources

Safety evaluation of the food enzyme α-amylase from the genetically modified <i>Bacillus licheniformis</i> strain DP-Dzb105. [PDF]

EFSA J
Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase, EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain DP‐Dzb105 by Genencor International B.V. The production strain met the requirements for the qualified presumption of safety (QPS).
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, Marzo Solano ML, Van Loveren H, Vernis L, Cabo LS, Liu Y.   +14 more
europepmc   +2 more sources