Zobrazeno 1 - 10
of 208
pro vyhledávání: '"André, Penninks"'
Autor:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk van Loveren, Laurence Vernis, Holger Zorn, Sirpa Kärenlampi, André Penninks, Magdalena Andryszkiewicz, Ana Gomes, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Karl‐Heinz Engel, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 19, Iss 4, Pp n/a-n/a (2021)
Abstract The food enzyme α‐amylase (1,4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain DP‐Dzb52 by Danisco US Inc. The production strain contains multiple copies of an anti
Externí odkaz:
https://doaj.org/article/d6d2435941d0465aa062d313b9a31c06
Autor:
EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Karl‐Heinz Engel, Klaus‐Dieter Jany, Sirpa Kärenlampi, Francesca Marcon, André Penninks, Andy Smith, Magdalena Andryszkiewicz, Ana Gomes, Natalia Kovalkovicova, Yi Liu, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 19, Iss 3, Pp n/a-n/a (2021)
Abstract The food enzyme endo‐1,3(4)‐β‐glucanase (3(or 4)‐β‐d‐glucan 3(4)‐glucanohydrolase; EC 3.2.1.6) is produced with a genetically modified Bacillus subtilis strain DP‐Ezm28 by Danisco US Inc. The genetic modifications do not gi
Externí odkaz:
https://doaj.org/article/77882cfb2575415c93a50862f0372871
Autor:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Karl‐Heinz Engel, André Penninks, Davor Želježic, Magdalena Andryszkiewicz, Davide Arcella, Ana Gomes, Natalia Kovalkovicova, Yi Liu, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 19, Iss 1, Pp n/a-n/a (2021)
Abstract The food enzyme cellulase (4‐(1,3;1,4)‐β‐d‐glucan 4‐glucanohydrolase; EC 3.2.1.4) is produced with the non‐genetically modified Penicillium funiculosum strain Lzc35 by Danisco US Inc. The cellulase is intended to be used in dist
Externí odkaz:
https://doaj.org/article/2efb9827c70c477e876bd65727028d9a
Autor:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, André Penninks, Jaime Aguilera, Margarita Aguilera‐Gomez, Magdalena Andryszkiewicz, Natália Kovalkovičová, Yi Liu, Claudia Roncancio Peña, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 19, Iss 1, Pp n/a-n/a (2021)
Abstract The food enzyme alternansucrase (sucrose:1,6(1,3)‐α‐d‐glucan 6(3)‐α‐d‐glucosyltransferase, EC 2.4.1.140) is produced with a non‐genetically modified Leuconostoc citreum strain NRRL B‐30894 by Cargill Incorporated. As a cons
Externí odkaz:
https://doaj.org/article/f31792ea536c42728bbd4b6ccfc6a772
Autor:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Klaus‐Dieter Jany, Francesca Marcon, André Penninks, Davide Arcella, Jaime Aguilera, Margarita Aguilera‐Gómez, Giovanni Bernasconi, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Claudia Roncancio Peña, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 18, Iss 5, Pp n/a-n/a (2020)
Abstract The food enzyme with β‐glucanase and β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) activities is produced with the non‐genetically modified Trichoderma reesei (strain DP‐Nya67) by DuPont. The food enzyme is intended t
Externí odkaz:
https://doaj.org/article/ed8b1667459a407ab1c5db32a9b2c8a5
Autor:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Francesca Marcon, André Penninks, Andrew Smith, Margarita Aguilera‐Gomez, Magdalena Andryszkiewicz, Davide Arcella, Ana Gomes, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Claudia Roncancio Peña, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 18, Iss 1, Pp n/a-n/a (2020)
Abstract The food enzyme with xylanases (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) and glucanases active against β‐1,4 linkages is produced with the non‐genetically modified fungus Disporotrichum dimorphosporum strain DXL by DSM Food Speci
Externí odkaz:
https://doaj.org/article/d070e322713e4717bdecdf5c02b5e469
Autor:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Karl Heinz Engel, Francesca Marcon, André Penninks, Andrew Smith, Jaime Aguilera, Magdalena Andryszkiewicz, Yi Liu, Sandra Rainieri,, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 18, Iss 1, Pp n/a-n/a (2020)
Abstract The food enzyme xylanase (EC 3.2.1.8) is produced with the genetically modified Trichoderma reesei strain RF5703 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of
Externí odkaz:
https://doaj.org/article/f7b2fac3a7fa46f7940fee357dafbef6
Autor:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Klaus‐Dieter Jany, André Penninks, Davide Arcella, Margarita Aguilera‐Gómez, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Claudia Roncancio Peña, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 17, Iss 11, Pp n/a-n/a (2019)
Abstract The food enzyme 1,4‐β‐d‐xylan xylanohydrolase (EC 3.2.1.8) is produced with the non‐genetically modified strain Bacillus pumilus (strain BLXSC) by Advanced Enzyme Technologies Ltd. The food enzyme is intended to be used in baking pr
Externí odkaz:
https://doaj.org/article/db27e713039f4045ba49e508d2402c06
Autor:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Francesca Marcon, André Penninks, Magdalena Andryszkiewicz, Davide Arcella, Ana Gomes, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Claudia Roncancio Peña, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 17, Iss 11, Pp n/a-n/a (2019)
Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase, EC 3.2.1.1) is produced with a non‐genetically modified Aspergillus oryzae (strain DP‐Bzb41) by Danisco US Inc. (USA). The α‐amylase food enzyme is intended to be use
Externí odkaz:
https://doaj.org/article/66ba863a65114e518aac74d17534d49e
Autor:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Klaus‐Dieter Jany, Francesca Marcon, André Penninks, Jaime Aguilera, Magdalena Andryszkiewicz, Natália Kovalkovičová, Yi Liu, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 17, Iss 10, Pp n/a-n/a (2019)
Abstract The food enzyme β‐d‐galactosidase galactohydrolase (EC 3.2.1.23) is produced with Bacillus sp. strain M3‐1 by GenoFocus Inc. The food enzyme β‐galactosidase is intended to be used in the manufacture of galactooligosaccharides (GOS)
Externí odkaz:
https://doaj.org/article/df66c14aa45948c9a498aab8a65a12a0