Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Claudia, Roncancio Peña"'
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, Lieve Herman, Yrjö Roos, Jaime Aguilera, Magdalena Andryszkiewicz, Davide Arcella, Natália Kovalkovičová, Yi Liu, Claudia Roncancio Peña, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 21, Iss 7, Pp n/a-n/a (2023)
Abstract The food enzyme inulinase (1‐β‐d‐fructan fructanohydrolase; EC 3.2.1.7) is produced with the genetically modified Aspergillus oryzae strain MUCL 44346 by PURATOS NV. The genetic modifications do not give rise to safety concerns. The f
Externí odkaz:
https://doaj.org/article/129df3b7aa8040f982b597ba9c92320c
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, 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, Ana Gomes, Natália Kovalkovičová, Yi Liu, Claudia Roncancio Peña, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 18, Iss 5, Pp n/a-n/a (2020)
Abstract The food enzyme with 4‐α‐d‐{(1‐>4)‐α‐d‐glucano}trehalose trehalohydrolase ((4‐α‐d‐[(1,4‐α‐d‐glucano]trehalose glucanohydrolase (trehalose‐producing)), EC 3.2.1.141) and (1‐>4)‐α‐d‐glucan 1‐α‐d‐
Externí odkaz:
https://doaj.org/article/1ad23dd0b2884044b741e003dabd99ee
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, Magdalena Andryszkiewicz, Ana Gomes, Natália Kovalkovičová, Yi Liu, Sandra Rainieri, Claudia Roncancio Peña, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 18, Iss 1, Pp n/a-n/a (2020)
Abstract The food enzyme is a β‐galactosidase (β‐D‐galactoside galactohydrolase; EC 3.2.1.23) produced with the genetically modified Escherichia coli strain NCIMB 30325 by Clasado Ingredients Ltd. The β‐galactosidase encoding gene is intro
Externí odkaz:
https://doaj.org/article/adf505724b8b4d4d895b6168e075aaeb
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, 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, Boet Glandorf, Lieve Herman, Klaus‐Dieter Jany, Francesca Marcon, André Penninks, Davide Arcella, Ana Gomes, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Claudia Roncancio Peña, Irene Nuin, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 17, Iss 7, Pp n/a-n/a (2019)
Abstract The food enzyme, a maltogenic amylase (glucan 1,4‐α‐maltohydrolase; EC 3.2.1.133), is produced with a genetically modified Escherichia coli strain BLASC by Advanced Enzyme Technologies Ltd. The genetic modifications do not give rise to
Externí odkaz:
https://doaj.org/article/cafefd4c52514a93b56ced6751a5d2fd
Autor:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Riviere, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Sirpa Kärenlampi, André Penninks, Davor Željeżić, Margarita Aguilera‐Gómez, Magdalena Andryszkiewicz, Davide Arcella, Natália Kovalkovičová, Yi Liu, Claudia Roncancio Peña, Christine Horn, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 16, Iss 11, Pp n/a-n/a (2018)
Abstract The food enzyme is an endo‐1,4‐β‐xylanase (EC 3.2.1.8) produced with a genetically modified strain of Aspergillus oryzae by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is free from via
Externí odkaz:
https://doaj.org/article/a0c654b8e27e4c968329efb6dee4975b