Zobrazeno 1 - 10
of 1 653
pro vyhledávání: '"Baltasar Mayo"'
Autor:
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, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Rita Ferreira deSousa, Yi Liu
Publikováno v:
EFSA Journal, Vol 22, Iss 10, Pp n/a-n/a (2024)
Abstract The food enzyme β‐glucosidase (β‐d‐glucoside glucohydrolase, EC 3.2.1.21) is produced with the non‐genetically modified Penicillium guanacastense strain AE‐GLY by Amano Enzyme Inc. A safety evaluation of this food enzyme was made
Externí odkaz:
https://doaj.org/article/d2bfaa6d44a446ee8aebe08e243b5fdd
Autor:
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, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Simone Lunardi, Magdalena Andryszkiewicz, Ana Criado, Yi Liu
Publikováno v:
EFSA Journal, Vol 22, Iss 10, Pp n/a-n/a (2024)
Abstract The food enzyme carboxypeptidase C (EC 3.4.16.5) is produced with the genetically modified Aspergillus niger strain PEG by DSM Food Specialties B.V. The genetic modifications do not give rise to safety concerns. The food enzyme is free from
Externí odkaz:
https://doaj.org/article/071a983a31924ece9d092ebde5682bf8
Autor:
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, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Roos Anna deNijs, Giulio Di Piazza, Yi Liu
Publikováno v:
EFSA Journal, Vol 22, Iss 10, Pp n/a-n/a (2024)
Abstract The food enzyme has four declared activities: endo‐polygalacturonase ((1–4)‐α‐d‐galacturonan glycanohydrolase (endo‐cleaving); EC 3.2.1.15), pectinesterase (pectin pectylhydrolase; EC 3.1.1.11), pectin lyase ((1–4)‐6‐O‐m
Externí odkaz:
https://doaj.org/article/29392bd40b454093aeedf9a7f44277ee
Autor:
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, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Magdalena Andryszkiewicz, Daniele Cavanna, Ana Criado, Simone Lunardi, Yi Liu
Publikováno v:
EFSA Journal, Vol 22, Iss 10, Pp n/a-n/a (2024)
Abstract The food enzyme endonuclease (Aspergillus nuclease S1; EC 3.1.30.1) is produced with the non‐genetically modified Penicillium citrinum strain NP 11–15 by Shin Nihon Chemical Co., Ltd. The food enzyme is free from viable cells of the prod
Externí odkaz:
https://doaj.org/article/3f2ac54564c94e91a7ea4d60ae9f7fd0
Autor:
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, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Andrew Chesson, Lieve Herman, Magdalena Andryszkiewicz, Daniele Cavanna, Ana Gomes, Natália Kovalkovičová, Sandra Rainieri, Giulio Di Piazza, Rita Ferreira deSousa, Yi Liu
Publikováno v:
EFSA Journal, Vol 22, Iss 10, Pp n/a-n/a (2024)
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is produced with the non‐genetically modified Aspergillus tubingensis strain NL151 by Shin Nihon Chemical Co., Ltd. The food enzyme was free from viable cel
Externí odkaz:
https://doaj.org/article/918a0e7d34434d059f2d44204416d319
Autor:
EFSA Panel on Food Enzymes (FEZ), José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Andrew Chesson, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Ana Criado, Yi Liu, Elsa Nielsen, Karin Norby, Holger Zorn
Publikováno v:
EFSA Journal, Vol 22, Iss 10, Pp n/a-n/a (2024)
Abstract The food enzyme, a triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3), is produced with the non‐genetically modified Limtongozyma cylindracea strain AE‐LAYH (B) by Amano Enzyme Inc. It is intended to be used in six food m
Externí odkaz:
https://doaj.org/article/7f2cc20a83654fcda0212ae0ceda840b
Autor:
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, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Andrew Chesson, Lieve Herman, Magdalena Andryszkiewicz, Daniele Cavanna, Ana Gomes, Natália Kovalkovičová, Roos Anna deNijs, Giulio diPiazza, Yi Liu
Publikováno v:
EFSA Journal, Vol 22, Iss 10, Pp n/a-n/a (2024)
Abstract The food enzyme endo‐1,3(4)‐β‐glucanase (3‐(1–3;1–4)‐β‐d‐glucan 3(4)‐glucanohydrolase; EC 3.2.1.6) is produced with the non‐genetically modified Talaromyces versatilis strain PF8 by Erbslöh Geisenheim AG. The food en
Externí odkaz:
https://doaj.org/article/cb410f9d288946babb61b755e40c6759
Autor:
Smilja Todorovic, Asli Akpinar, Ricardo Assunção, Cornelia Bär, Simona L. Bavaro, Muzeyyen Berkel Kasikci, Julieta Domínguez-Soberanes, Vittorio Capozzi, Paul D. Cotter, Eun-Hee Doo, Burcu Gündüz Ergün, Mustafa Guzel, Hayriye S. Harsa, Emre Hastaoglu, Christèle Humblot, Bahtir Hyseni, Muge I. Hosoglu, Aline Issa, Barçın Karakaş-Budak, Sibel Karakaya, Harun Kesenkas, Erhan Keyvan, Ibrahim E. Künili, Mary-Liis Kütt, Marta Laranjo, Sandrine Louis, Fani T. Mantzouridou, Antonia Matalas, Baltasar Mayo, Sandra Mojsova, Arghya Mukherjee, Anastasios Nikolaou, Fatih Ortakci, Diana Paveljšek, Giancarlo Perrone, Eugenia Pertziger, Dushica Santa, Taner Sar, Isabelle Savary-Auzeloux, Clarissa Schwab, Małgorzata Starowicz, Marko Stojanović, Michail Syrpas, Jyoti P. Tamang, Oktay Yerlikaya, Birsen Yilmaz, Jeadran Malagon-Rojas, Seppo Salminen, Juana Frias, Christophe Chassard, Guy Vergères
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 “Promoting innovation of fer
Externí odkaz:
https://doaj.org/article/d49ada292e304840b655aaf7df3afe08
Autor:
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Mojca Durjava, Birgit Dusemund, Maryline Kouba, Marta López‐Alonso, Secundino López Puente, Francesca Marcon, Baltasar Mayo, Alena Pechová, Mariana Petkova, Fernando Ramos, Roberto Edoardo Villa, Ruud Woutersen, Montserrat Anguita, Nicole Bozzi Cionci, Rosella Brozzi, Matteo Lorenzo Innocenti, Jordi Ortuño, Jordi Tarrés‐Call, Piera Valeri, Yolanda García‐Cazorla
Publikováno v:
EFSA Journal, Vol 22, Iss 8, Pp n/a-n/a (2024)
Abstract Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on Loigolactobacillus coryniformis DSM 34345 when used as a technological additive to improve ensiling of fresh plant material. The additive is
Externí odkaz:
https://doaj.org/article/b237cf25668f4fc98005f41fa6e23f6d
Autor:
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, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Yrjö Roos, Magdalena Andryszkiewicz, Daniele Cavanna, Natalia Kovalkovicova, Silvia Peluso, Rita Ferreira de Sousa
Publikováno v:
EFSA Journal, Vol 22, Iss 8, Pp n/a-n/a (2024)
Abstract The food enzyme β‐galactosidase (β‐d‐galactoside galactohydrolase; EC 3.2.1.23) is produced with the genetically modified Bacillus licheniformis strain DSM 34099 by Kerry Group Services International, Ltd. (KGSI). The genetic modific
Externí odkaz:
https://doaj.org/article/f6927c4e365246809fe688339aa9c2ce