Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Cristina Fernandez‐Fraguas"'
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, Yrjö Roos, Magdalena Andryszkiewicz, Cristina Fernandez‐Fraguas, Yi Liu, Simone Lunardi, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 22, Iss 1, Pp n/a-n/a (2024)
Abstract The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) is produced with the genetically modified Bacillus velezensis strain AR‐112 by AB Enzymes GmbH. The genetic modifications do not give rise to safet
Externí odkaz:
https://doaj.org/article/9b4360107024463b8e499317ebae114b
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, Jaime Aguilera, Magdalena Andryszkiewicz, Cristina Fernandez‐Fraguas, Yi Liu, Giulio diPiazza, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 21, Iss 11, Pp n/a-n/a (2023)
Abstract The food enzyme bacillolysin (EC 3.4.24.28) is produced with the non‐genetically modified Bacillus amyloliquefaciens strain HPN 131 by ENMEX SA de CV. The production strain qualifies for the qualified presumption of safety (QPS) approach t
Externí odkaz:
https://doaj.org/article/781ab9aaa6cd4c2fbe9e13e335e3f901
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, Yrjö Roos, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Cristina Fernandez‐Fraguas, Giulio diPiazza, Yi Liu, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 21, Iss 9, Pp n/a-n/a (2023)
Abstract The food enzyme containing triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is prepared from the pregastric tissues of calves, young goats and lambs by Caglificio Clerici SpA. The food enzyme is intended to be used in the p
Externí odkaz:
https://doaj.org/article/03050263c718419a83bd951298caa59b
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, Yrjö Roos, Jaime Aguilera, Cristina Fernandez‐Fraguas, Magdalena Andryszkiewicz, Daniele Cavanna, Yi Liu, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 21, Iss 6, Pp n/a-n/a (2023)
Abstract The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of calves and cows (Bos taurus) by Chr. Hansen. The food enzyme is intended to be used in milk processing for cheese production and in
Externí odkaz:
https://doaj.org/article/6027fc9d940e4855bb48a91f523f6e39
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, Jaime Aguilera, Magdalena Andryszkiewicz, Ana Criado, Cristina Fernandez‐Fraguas, Yi Liu, Elsa Nielsen, Karin Nørby, Giulio diPiazza, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 21, Iss 6, Pp n/a-n/a (2023)
Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified Aspergillus niger strain AS 29‐286 by Shin Nihon Chemical Co., Ltd. The food enzyme is considered free from via
Externí odkaz:
https://doaj.org/article/ab0a0827119142bba670003da30b539b
Autor:
Oumoule Ndiaye, Valisa E. Hedrick, Clinton L. Neill, Renata C. V. Carneiro, Haibo Huang, Cristina Fernandez-Fraguas, Amadou Tidiane Guiro, Sean F. O'Keefe
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
The rise in diseases like obesity and diabetes is a worldwide challenge. The consumption of functional products such as hibiscus, which has been proven to be high in bioactive compounds and dietary fiber, providing it with anticancer, antiaging, anti
Externí odkaz:
https://doaj.org/article/c2da7a8e6ed24c6581a70f02a58f97ad
Autor:
EFSA FEZ Panel (EFSA Panel on Food Enzymes), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize de Lourdes Marzo Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Cristina Fernàndez‐Fraguas, Yi Liu, Eleonora Marini
Publikováno v:
EFSA Journal, Vol 22, Iss 8, Pp n/a-n/a (2024)
Abstract The food enzyme glucan 1,4‐α‐maltohydrolase (4‐α‐d‐glucan α‐maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Saccharomyces cerevisiae strain LALL‐MA+ by Danstar Ferment AG. The genetic modifications do
Externí odkaz:
https://doaj.org/article/566a823b01ed4877b7f9376b610f04d5
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, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Cristina Fernàndez‐Fraguas, Yi Liu, Sandra Rainieri, Yrjö Roos, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 22, Iss 7, Pp n/a-n/a (2024)
Abstract The food enzyme asparaginase (l‐asparagine amidohydrolase; EC 3.5.1.1) is produced with the genetically modified Aspergillus niger strain ASP by DSM Food Specialties B.V. The genetic modifications do not give rise to safety concerns. The f
Externí odkaz:
https://doaj.org/article/dbc888f0f0b84edf9aa701d0d386cfc3
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, Yrjö Roos, Ana Gomes, Magdalena Andryszkiewicz, Erik Boinowitz, Cristina Fernàndez‐Fraguas, Yi Liu, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 22, Iss 5, Pp n/a-n/a (2024)
Abstract The food enzyme sucrose phosphorylase (sucrose: phosphate α‐d‐glucosyltransferase; EC 2.4.1.7) is produced with the genetically modified Escherichia coli strain LE1B109‐pPB129 by c‐LEcta GmbH. The genetic modifications do not give r
Externí odkaz:
https://doaj.org/article/0e5d5787ba5d49df8021119ffb62ac34
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, Yrjö Roos, Jaime Aguilera, Magdalena Andryszkiewicz, Kyriaki Apergi Daniele Cavanna, Cristina Fernàndez‐Fraguas, Natalia Kovalkovicova, Silvia Peluso, Giulio diPiazza, Yi Liu, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 22, Iss 5, Pp n/a-n/a (2024)
Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified microorganism Bacillus licheniformis strain AE‐TA by Amano Enzyme Inc. The food enzyme is intended to be used i
Externí odkaz:
https://doaj.org/article/a2bda18b407748449fc4dcfeda389022