Results 81 to 90 of about 2,492 (207)
EFSA Journal, Volume 24, Issue 6, June 2026.Abstract The food enzyme β‐glucosidase (β‐d‐glucoside glucohydrolase; EC 3.2.1.21) is produced with the genetically modified Trichoderma reesei strain DP‐Nyk114 by Genencor International B.V. 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. It is
EFSA Panel on Food Enzymes (FEZ) +17 more
wiley +1 more source
Arhiv za higijenu rada i toksikologiju, 2005 A high-performance liquid chromatography (HPLC) method for determination of ochratoxin A (OTA) in wine was developed and checked on 14 samples of wine produced in the Republic of Croatia. OTA detection in red and white wine was validated checking the linearity of the method (r2=0.997 and 0.999, respectively), recovery (88 and 95 %, respectively), and ...
Peraica, Maja, Domijan, Ana-Marija
openaire +3 more sources
Levels of ochratoxins in Mediterranean red wines [PDF]
, 2013 The co-occurrence of ochratoxin A (OTA) and its five analogs (OTB, OTC, MeOTA, MeOTB and EtOTB) in 96 red wine samples from Mediterranean countries has been demonstrated, for the first time, in this study. OTA was detected in 99 % of the samples (
Lizarraga, E. (Elena) +4 more
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EFSA Journal, Volume 24, Issue 6, June 2026.Abstract The food enzyme glucan 1,4‐α‐glucosidase (4‐α‐d‐glucan α‐glucohydrolase; EC 3.2.1.3) is produced with the non‐genetically modified Aspergillus niger strain AE‐GN by Amano Enzyme Inc. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in 13 food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ) +20 more
wiley +1 more source
Occurrence of Ochratoxin A in the Wild Boar (Sus scrofa): Chemical and Histological Analysis
Toxins, 2012 Ochratoxins are fungal secondary metabolites that may contaminate a broad variety of foodstuffs, such as grains, vegetables, coffee, dried fruits, beer, wine and meats.
Elvira De Giglio +5 more
doaj +1 more source
EFSA Journal, Volume 24, Issue 6, June 2026.Abstract This assessment addressed two food enzymes produced with the non‐genetically modified microorganism Aspergillus sp. strain FL 72‐230 by Shin Nihon Chemical Co., Ltd. The native food enzyme contains leucyl aminopeptidase (EC 3.4.11.1) and oryzin (EC 3.4.21.63) activities.
EFSA Panel on Food Enzymes (FEZ) +21 more
wiley +1 more source
Clinical sings and 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 The most dangerous natural contaminants of food are mycotoxins – low molecular weight secondary toxic metabolite prodacted by organisms of the fungus kingdom that suppress or toxicly affect other living organisms.
R. S. Dankovich
doaj +1 more source
EFSA Journal, Volume 24, Issue 6, June 2026.Abstract The food enzyme catalase (hydrogen‐peroxide:hydrogen‐peroxide oxidoreductase; EC 1.11.1.6) is produced with the non‐genetically modified Aspergillus niger strain CTS2093 by Shin Nihon Chemical Co., Ltd. In a previous evaluation, the Panel could not exclude safety concerns due to an insufficient margin of exposure (MoE).
EFSA Panel on Food Enzymes (FEZ) +18 more
wiley +1 more source
Comparative Ochratoxin Toxicity: A Review of the Available Data
Toxins, 2015 Ochratoxins are a group of mycotoxins produced by a variety of moulds. Ochratoxin A (OTA), the most prominent member of this toxin family, was first described by van der Merwe et al. in Nature in 1965.
Alexandra H. Heussner +1 more
doaj +1 more source
Disposition and confirmation of ochratoxins in rats and biological samples
, 1998 Ochratoxin A (OA) and its analogs are a family of structurally related secondary metabolites produced by fungi, 'Aspergillus ochraceus' and 'Penicillium verrucosum'.
Li, Suzhen.
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