Abstract The food enzyme lysophospholipase (2‐lysophosphatidylcholine acylhydrolase, EC 3.1.1.5) is produced with the genetically modified Aspergillus niger strain NZYM‐LP by Novozymes A/S. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in two food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ) +15 more
wiley +1 more source
The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread. [PDF]
Akshorayeva G +8 more
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Upcycling clarified and decolorized red beet waste into a sustainable glucose syrup alternative for ice cream production. [PDF]
ElObeid T +5 more
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Physicochemical, Bioactive, and Clinical Evaluation of Blueberry-Enriched Kombucha as a Functional Beverage. [PDF]
Anselmini AM +9 more
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Multimodal Evaluation of Surface Topography and Color Stability in Pediatric Restorative Materials Exposed to Antihistamine Syrups. [PDF]
Çağlayan O +4 more
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Bioequivalence and Safety Assessment of Brivaracetam Dry Syrup Compared With Tablets in Healthy Japanese Participants: Results From Two Randomized Single- and Multiple-Dose Trials. [PDF]
Hayakawa Y +10 more
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Dried Blood Spot-Based Monitoring of Dietary Treatment in Children, Adolescents, and Young Adults with Inherited Disorders of Amino Acid Metabolism: A Four-Year Pilot Study. [PDF]
Kowalik A +7 more
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Glucosinolate-Rich Floral Extracts Hinder Nosema (= Vairimorpha) ceranae Infection in Caged Apis mellifera Workers. [PDF]
Carloni M +8 more
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Quality retention and energy optimization in ohmic vacuum concentration of white mulberry syrup. [PDF]
Kakaeie S +3 more
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Gummies: From Confectionery to Functional Hydrogel-Based Bioactive Delivery Systems. [PDF]
Vásquez-Senador M +3 more
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