Results 21 to 30 of about 183 (78)

Safety evaluation of an extension of use of the food enzyme α-amylase from the genetically modified <i>Bacillus licheniformis</i> strain NZYM-BC. [PDF]

EFSA J
Abstract 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 safety of this food enzyme was evaluated previously and it did not give rise to safety concerns when used in six food manufacturing processes.
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 α-amylase from the genetically modified <i>Aspergillus niger</i> strain NZYM-MC. [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 Aspergillus niger strain NZYM‐MC by Novozymes A/S. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in three 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, Manghi A, Cavanna D, Liu Y.   +15 more
europepmc   +2 more sources

Safety evaluation of an extension of use of the food enzyme α-amylase from the genetically modified <i>Aspergillus niger</i> strain NZYM-SB. [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 Aspergillus niger strain NZYM‐SB by Novozymes A/S. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in three 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, Manghi A, Cavanna D, Liu Y.   +15 more
europepmc   +2 more sources

Safety evaluation of an extension of use of the food enzyme α-amylase from the non-genetically modified <i>Aspergillus oryzae</i> strain NZYM-NA. [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 Aspergillus oryzae strain NZYM‐NA by Novozymes A/S. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in seven 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, Bonino I, Cavanna D, Liu Y.   +15 more
europepmc   +2 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

Safety evaluation of the food enzyme α-amylase from the genetically modified <i>Bacillus licheniformis</i> strain DP-Dzb106. [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‐Dzb106 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, Solano M, Van Loveren H, Vernis L, Andryszkiewicz SP, 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 CCTCC M 2023118. [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 CCTCC M 2023118 by Sunson Industry Group Co., Ltd. The production strain of the food enzyme contains multiple copies of a known antimicrobial resistance gene.
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, Fernández-Fraguas C, Cavanna D, Multari S, Precup G, Liu Y.   +17 more
europepmc   +2 more sources

Safety evaluation of the food enzyme α-amylase from the non-genetically modified <i>Aspergillus</i> sp. strain AR-SHFA-109. [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 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), 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, Liu Y.   +15 more
europepmc   +2 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
exaly   +2 more sources