Results 101 to 110 of about 22,632 (300)

Safety evaluation of the food enzyme β‐fructofuranosidase from the non‐genetically modified Aspergillus sp. strain ATCC 20611

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The food enzyme β‐fructofuranosidase (β‐d‐fructofuranoside fructohydrolase; EC 3.2.1.26) is produced with the non‐genetically modified Aspergillus sp. strain ATCC 20611 by Beghin Meiji. The food enzyme was free from viable cells of the production organism.
EFSA Food Enzymes Panel (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Ana Criado, Silvia Peluso, Magdalena Andryszkiewicz, Daniele Cavanna, Simone Lunardi, Yi Liu   +18 more
wiley   +1 more source

Pathomorphologic changes of pigs by the spontaneous ochratoxicosis

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького: Серія Ветеринарні науки, 2019
Today, the actual environmental problem of the agro-industrial complex is the damage to the fodder of vegetable origin, as well as livestock production by mycotoxins – secondary metabolites of mold fungi.
R .S. Dankovych
doaj   +1 more source

Aflatoxins and ochratoxin A in food and the risks to human health [PDF]

, 2002
OBJETIVOS: A presença de micotoxinas em alimentos tem sido correlacionada a várias patologias humanas, e as autoridades de saúde no mundo todo têm implementado ações para diminuir a ingestão desses compostos pela dieta.
Caldas, Eloisa Dutra, Oliveira, João Nascimento, Silva, Saulo Cardoso   +2 more
core   +1 more source

Safety evaluation of the food enzyme papain from the latex of Carica papaya L.

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The food enzyme papain (EC 3.4.22.2) is extracted from the latex of unripe Carica papaya L. by Nagase (Europe) GmbH. It is intended to be used in six food manufacturing processes. The dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 1.112 mg TOS/kg body weight per day. This exposure is up to one order of
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, Henk Van Loveren, Laurence Vernis, Ana Criado, Cristina Fernández Fraguas Cristina, Daniele Cavanna, Yi Liu   +16 more
wiley   +1 more source

In vitro evaluation of cytotoxicity and oxidative damage induced by ochratoxin A and aflatoxin B1: protective role of antioxidants

Italian Journal of Animal Science, 2011
In animal nutrition, mycotoxins are important feed contaminants. Among them, ochratoxins (OTA) and aflatoxins (AF) have several biological activities, including acute toxicity, teratogenicity, mutagenicity, immunotoxicity and carcinogenicity (Creepy ...
F. Cheli, B. Bertasi, E. Pavoni, R. Rebucci, N. Losio, L. Sangalli, E. Fusi, A. Baldi   +7 more
doaj   +1 more source

Simultaneous Detection of Aflatoxin B1 and Ochratoxin a in Edible Crude Palm Oil Using Modified Dispersive Solid-Phase Extraction and Sers Sensor Coupled with Pattern Recognition Algorithms

, 2023
Selorm Yao‐Say Solomon Adade, Hao Lin, Suleiman A. Haruna, Nana Adwoa Nkuma Johnson, Zeyu Chen, Fuyun Wang, John‐Nelson Ekumah, Afang Zhu, Akwasi Akomeah Agyekum, Huanhuan Li, Quansheng Chen   +10 more
openalex   +1 more source

Impact of interacting climate change factors on growth and ochratoxin A production by Aspergillus section Circumdati and Nigri species on coffee [PDF]

, 2016
The objectives of this study were to evaluate the effect of interacting climate change (CC) factors (water stress [water activity, aw; 0.99-0.90]); temperature [30, 35 °C]; and elevated CO2 [400 and 1000 ppm] on (1) lag phases prior to growth, (2) growth
Akbar, Asya, Magan, Naresh, Medina-Vayá, Ángel   +2 more
core   +1 more source

Mycotoxins in post-harvest maize in three Portuguese regions [PDF]

, 2011
The reduction of yield, quality, and nutritional value of grain cereals by filamentous fungi and subsequent contamination with mycotoxins is of great concern around the world.
Soares, Célia Maria Gonçalves, Venâncio, Armando   +1 more
core  

Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Aspergillus sp. strain AR‐SHFA‐109

EFSA Journal, Volume 24, Issue 1, January 2026.
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), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Magdalena Andryszkiewicz, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

Mould and mycotoxin contamination of pig and poultry feed [PDF]

, 2005
During ten-year period (1995-2004), a total of 756 analyses of pig and poultry feed was performed. Standard methods were used for microbiological determination. Qualitative and quantitative analyze of mycotoxins was performed by TLC technique.
Jovanović Nebojša D., Marković Radmila V., Sinovec Zlatan J., Šefer Dragan S.   +3 more
core   +1 more source