Results 11 to 20 of about 95 (52)

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 subtilisin from the non-genetically modified <i>Bacillus licheniformis</i> 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 <i>Penicillium adametzii</i> 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

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   +2 more sources

Safety evaluation of the food enzyme chymosin from the genetically modified <i>Aspergillus niger</i> 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   +2 more sources

Safety evaluation of the food enzyme chymosin from the genetically modified <i>Aspergillus niger</i> 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   +2 more sources

Safety evaluation of the food enzyme acylglycerol lipase from the genetically modified <i>Penicillium</i> sp. strain AE-LGS. [PDF]

EFSA J
Abstract The food enzyme acylglycerol lipase (glycerol‐ester acylhydrolase, EC 3.1.1.23) is produced with the genetically modified Penicillium sp. strain AE‐LGS by Amano Enzyme Inc. The Panel could not conclude on the taxonomic identification of the production strain due to a lack of appropriate data.
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, Sramkova M, Van Loveren H, Vernis L, Kovalkovičová N, Fernández-Fraguas C, de Nijs RA, Rainieri S, Liu Y.   +18 more
europepmc   +2 more sources

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

EFSA J
Abstract The food enzyme containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats, lambs and buffaloes by Caglificio Clerici S.p.A. It is intended to be used in the production of cheese. As no concerns arise from the source of the food enzyme, from its manufacture and based on the history 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, Andryszkiewicz M, Liu Y, Sanmartín L, Chesson A.   +21 more
europepmc   +2 more sources

Safety evaluation of the food enzyme subtilisin from the non-genetically modified <i>Bacillus paralicheniformis</i> strain AP-01. [PDF]

EFSA J
Abstract The food enzyme subtilisin (EC 3.4.21.62) is produced with the non‐genetically modified Bacillus paralicheniformis strain AP‐01 by Nagase (Europa) GmbH. It was considered free from viable cells of the production organism. The food enzyme is intended to be used in five food manufacturing processes.
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, de Sousa RF, Pesce F, Liu Y, Chesson A.   +26 more
europepmc   +2 more sources

ПРОТЕОЛИТИЧЕСКАЯ АКТИВНОСТЬ МОЛОКОСВЕРТЫВАЮЩИХ ФЕРМЕНТОВ РАЗНОГО ПРОИСХОЖДЕНИЯ [PDF]

, 2022
The ratio of the milk-clotting activity (MCA) and proteolytic activity (PA) was compared for milk-clotting enzyme preparations (MEP) based on recombinant chymosin, chymosin of animal origin and microbial origin.
D. V. Abramov, I. N. Delitskaya, Д. В. Абрамов, И. Н. Делицкая, Д. С. Мягконосов, D. S. Myagkonosov, E. G. Ovchinnikova, Е. Г. Овчинникова   +7 more
core   +1 more source