Results 31 to 40 of about 242 (115)
Safety evaluation of the food enzyme α-amylase from the non-genetically modified Aspergillus oryzae strain NZYM-NA. [PDF]
EFSA J, 2023 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. It was considered free from viable cells of the production organism. It is intended to be used in seven food manufacturing processes: starch processing for the production of ...EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Lambré C, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mengelers M, Mortensen A, Rivière G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Herman L, Roos Y, Andryszkiewicz M, Kovalkovičová N, Liu Y, Lunardi S, Ferreira de Sousa R, Chesson A. +25 moreeuropepmc +2 more sourcesSafety evaluation of the food enzyme β-amylase from genetically modified Bacillus licheniformis strain NZYM-JA. [PDF]
EFSA J, 2017 Publisher ...EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Silano V, Bolognesi C, Castle L, Cravedi JP, Fowler P, Franz R, Grob K, Gürtler R, Husøy T, Kärenlampi S, Mennes W, Milana MR, Penninks A, Smith A, Tavares Poças MF, Tlustos C, Wölfle D, Zorn H, Zugravu CA, Chesson A, Glandorf B, Herman L, Jany KD, Marcon F, Želježic D, Aguilera-Gómez M, Andryszkiewicz M, Divéki Z, Kovalkovičová N, Engel KH. +32 moreeuropepmc +5 more sourcesSafety evaluation of a β-amylase food enzyme obtained from wheat (Triticum spp.) [PDF]
, 2017 Publisher ...Andryszkiewicz, Magdalena, Bolognesi, Claudia, Castle, Laurence, Chesson, Andrew, Cravedi, Jean-Pierre, de Fátima Tavares Poças, Maria, EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF), Engel, Karl-Heinz, Fowler, Paul, Franz, Roland, Glandorf, Boet, Grob, Konrad, Gürtler, Rainer, Hermann, Lieve, Husøy, Trine, Jany, Klaus-Dieter, Kärenlampi, Sirpa, Liu, Yi, Marcon, Francesca, Mennes, Wim, Milana, Maria Rosaria, Penninks, André, Silano, Vittorio, Smith, Andrew, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Zugravu, Corina-Aurelia, Želježic, Davor +28 morecore +3 more sourcesSafety evaluation of the food enzyme alpha-amylase from a genetically modified Bacillus licheniformis (strain NZYM-AN). [PDF]
EFSA J, 2018 The food enzyme is an α-amylase (4-α-d-glucan glucanohydrolase; EC 3.2.1.1) produced with a genetically modified Bacillus licheniformis strain NZYM-AN by Novozymes A/S. The genetic modifications do not give rise to safety concerns.EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Silano V, Bolognesi C, Castle L, Chipman K, Cravedi JP, Fowler P, Franz R, Grob K, Gürtler R, Husøy T, Kärenlampi S, Mennes W, Milana MR, Pfaff K, Riviere G, Srinivasan J, Tavares Poças MF, Tlustos C, Wölfle D, Zorn H, Chesson A, Glandorf B, Herman L, Jany KD, Marcon F, Penninks A, Smith A, van Loveren H, Želježic D, Aguilera J, Andryszkiewicz M, Kovalkovicová N, Rossi A, Engel KH. +36 moreeuropepmc +4 more sourcesSafety evaluation of the food enzyme β-amylase obtained from soybean (Glycine max) whey [PDF]
, 2017 Publisher ...Arcella, Davide, Bolognesi, Claudia, Castle, Laurence, Chesson, Andrew, Cravedi, Jean-Pierre, Divéki, Zoltán, EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Engel, Karl-Heinz, Fowler, Paul, Franz, Roland, Glandorf, Boet, Grob, Konrad, Gürtler, Rainer, Hermann, Lieve, Husøy, Trine, Jany, Klaus-Dieter, Kärenlampi, Sirpa, Liu, Yi, Marcon, Francesca, Mennes, Wim, Milana, Maria Rosaria, Nielsen, Kim René Rygaard, Penninks, André, Silano, Vittorio, Smith, Andrew, Tavares Poças, Maria de Fátima, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Zugravu, Corina-Aurelia, Želježić, Davor +30 morecore +3 more sourcesSafety evaluation of the food enzyme β-amylase obtained from barley (Hordeum vulgare) [PDF]
, 2017 Publisher ...Arcella, Davide, Bolognesi, Claudia, Castle, Laurence, Chesson, Andrew, Cravedi, Jean-Pierre, de Fátima Tavares Poças, Maria, EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF), Engel, Karl-Heinz, Fowler, Paul, Franz, Roland, Glandorf, Boet, Grob, Konrad, Gürtler, Rainer, Hermann, Lieve, Husøy, Trine, Jany, Klaus-Dieter, Kärenlampi, Sirpa, Liu, Yi, Marcon, Francesca, Mennes, Wim, Milana, Maria Rosaria, Penninks, André, Rygaard Nielsen, Kim René, Silano, Vittorio, Smith, Andrew, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Zugravu, Corina-Aurelia, Želježić, Davor +29 morecore +3 more sourcesImmunological Mechanisms Mediating Hantavirus Persistence in Rodent Reservoirs [PDF]
, 2008 Hantaviruses, similar to several emerging zoonotic viruses, persistently infect their natural reservoir hosts, without causing overt signs of disease.A Markotic, A Markotic, A Markotic, A Plyusnin, A Plyusnin, A Steer, A Takala, AA Kraus, AD Bernshtein, B Hjelle, BJ Meyer, C Ahlm, CF Spiropoulou, D Li, DL Mou, E Geimonen, E Geimonen, E Seitsonen, ED Kilpatrick, EJ Eyzaguirre, EM Lehmer, ER Hinson, ER Kallio, ER Mackow, FA Ennis, G Blakqori, GE Glass, GE Glass, H Asada, H Kariwa, H Kariwa, HK Jin, HW Lee, J Botten, J Botten, J Deter, J Klingstrom, J Klingstrom, J Mustonen, J Prescott, JB Sundstrom, JD Easterbrook, JD Easterbrook, JD Easterbrook, JD Easterbrook, Judith D. Easterbrook, JW Hooper, K Araki, K Araki, K Dohmae, KL Hutchinson, KM Jaaskelainen, KM Jaaskelainen, L Cebalo, L Chen, LL Rodriguez, M Kanerva, M Linderholm, M Linderholm, M Mori, M Taruishi, M Temonen, MF Hannah, Michael J. Buchmeier, MJ Raftery, MK Borucki, MN Pensiero, NG Plekhova, O Tanishita, O Vapalahti, P Maes, PH Groeneveld, PJ Alff, PW Lee, R Dunst, R Feuer, R Yanagihara, RA Medina, RJ Douglass, RM Lafrenie, S Makela, Sabra L. Klein, SF Khaiboullina, SF Khaiboullina, SF Khaiboullina, SL Klein, SL Klein, SL Klein, SL Klein, SL Klein, SR Zaki, ST Nichol, T Hautala, T Imaizumi, T Krakauer, T Krakauer, T Nagai, T Schountz, T Tuuminen, V Wahl-Jensen, XK Zhang, Y Belkaid, YK Chu +102 morecore +3 more sourcesSafety evaluation of the food enzyme alpha‐amylase from non‐genetically modified Aspergillus niger strain (strain DP‐Azb60)
EFSA Journal, 2019 The food enzyme alpha‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with a non‐genetically modified Aspergillus niger (strain DP‐Azb60) by Danisco US Inc. The food enzyme is free from viable cells of the production organism.EFSA Panel on Food Contact Materials, Enzymes, 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 Van Loveren, Laurence Vernis, Holger Zorn, Klaus‐Dieter Jany, Boet Glandorf, André Penninks, Davor Želježic, Magdalena Andryszkiewicz, Davide Arcella, Yi Liu, Annamaria Rossi, Karl‐Heinz Engel, Andrew Chesson +26 moredoaj +1 more source
