Results 11 to 20 of about 139 (58)

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling goats, lambs and calves. [PDF]

EFSA J, 2022
Abstract The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling goats, lambs and calves by Laboratoires Abia. The food enzyme is intended to be used in milk processing for cheese production.
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, Andryszkiewicz M, Fernàndez-Fraguas C, Liu Y, Roos Y, Chesson A.   +22 more
europepmc   +4 more sources

Safety evaluation of the food enzyme chymosin from the genetically modified Aspergillus niger strain DSM 29546. [PDF]

EFSA J, 2022
Abstract The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Aspergillus niger strain DSM 29546 by Chr. Hansen. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Silano V, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lambré C, Lampi E, Mengelers M, Mortensen A, Rivière G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Aguilera J, Andryszkiewicz M, de Sousa RF, Liu Y, di Piazza G, Rainieri S, Chesson A.   +25 more
europepmc   +4 more sources

Safety evaluation of the food enzyme chymosin from the genetically modified Aspergillus niger strain DSM 29544. [PDF]

EFSA J, 2022
Abstract The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Aspergillus niger strain DSM 29544 by Chr. Hansen. The genetic modifications do 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 Contact Materials, Enzymes and Processing Aids (CEP), Silano V, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lambré C, Lampi E, Mengelers M, Mortensen A, Rivière G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Aguilera J, Andryszkiewicz M, di Piazza G, de Sousa RF, Kovalkovikova N, Liu Y, Chesson A.   +25 more
europepmc   +4 more sources

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs. [PDF]

EFSA J, 2023
Abstract The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats and lambs by GENENCOR INTERNATIONAL B.V. The food enzyme is intended to be used in milk processing for cheese production.
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, Kovalkovičová N, Liu Y, Chesson A.   +22 more
europepmc   +2 more sources

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from calf abomasum. [PDF]

EFSA J, 2022
[EN] The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of calves by RENCO New Zealand. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the
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, Andryszkiewicz M, Liu Y, Chesson A.   +21 more
europepmc   +2 more sources

Safety evaluation of the food enzyme subtilisin from the non-genetically modified Bacillus paralicheniformis strain DP-Dzx96. [PDF]

EFSA J, 2023
Abstract The food enzyme subtilisin (serine endopeptidase, EC 3.4.21.62) is produced with the non‐genetically modified Bacillus paralicheniformis strain DP‐Dzx96 by Genencor International B.V. The food enzyme was considered free from viable cells of the production organism.
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, Roos Y, Magdalena A, Apergi K, Peluso S, Liu Y, Chesson A.   +23 more
europepmc   +2 more sources

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of calves and cows. [PDF]

EFSA J, 2023
Abstract The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of calves and cows (Bos taurus) by Chr. Hansen. The food enzyme is intended to be used in milk processing for cheese production and in milk processing for the production of fermented milk products.
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, Roos Y, Aguilera J, Fernandez-Fraguas C, Andryszkiewicz M, Cavanna D, Liu Y, Chesson A.   +24 more
europepmc   +2 more sources

Safety evaluation of the food enzyme cyclomaltodextrin glucanotransferase from Anoxybacillus caldiproteolyticus strain St-88. [PDF]

EFSA J, 2022
[EN] The food enzyme cyclomaltodextrin glucanotransferase ((1 -> 4)-alpha-D-glucan 4-alpha-D-[(1 -> 4)-alpha-D-glucano]-transferase (cyclising), EC 2.4.1.19) is produced with Anoxybacillus caldiproteolyticus strain St-88 by PureCircle USA. It is intended
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, Glandorf B, Herman L, Aguilera J, Liu Y, Chesson A.   +22 more
europepmc   +2 more sources

Safety evaluation of the food enzyme subtilisin from the non-genetically modified Bacillus licheniformis strain NZYM-CX. [PDF]

EFSA J, 2023
Abstract The food enzyme subtilisin (EC 3.4.21.62) is produced with the non‐genetically modified Bacillus licheniformis strain NZYM‐CX by Novozymes A/S. The production strain met the requirements for the qualified presumption of safety (QPS) approach.
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, Roos Y, Aguilera J, Andryszkiewicz M, Cavanna D, Peluso S, di Piazza G, Pesce F, Liu Y, Chesson A.   +26 more
europepmc   +2 more sources

Safety evaluation of the food enzyme α-l-rhamnosidase from the non-genetically modified Penicillium adametzii strain AE-HP. [PDF]

EFSA J, 2023
Abstract The food enzyme α‐l‐rhamnosidase (α‐l‐rhamnoside rhamnohydrolase; EC 3.2.1.40) is produced with the non‐genetically modified Penicillium adametzii strain AE‐HP by Amano Enzymes Inc. The food enzyme is considered free from viable cells of the production organism.
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, Roos Y, Andryszkiewicz M, Criado A, Liu Y, Lunardi S, Nielsen E, Nørby K, di Piazza G, Chesson A.   +26 more
europepmc   +2 more sources