Zobrazeno 1 - 10
of 202
pro vyhledávání: '"Davide, Arcella"'
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, Boet Glandorf, Yrjö Roos, Davide Arcella, Erik Boinowitz, Daniele Cavanna, Giulio diPiazza, Cristina Fernàndez‐Fraguas, Yi Liu, Simone Lunardi, Natalia Kovalkovicova, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 22, Iss 5, Pp n/a-n/a (2024)
Abstract The food enzyme carboxypeptidase D (EC 3.4.16.6) is produced with the genetically modified Aspergillus oryzae strain NZYM‐MK by Novozymes A/S. It is free from viable cells of the production organism and its DNA. The genetic modifications d
Externí odkaz:
https://doaj.org/article/c49eb7b9a1d7410ab425b23175b207ec
Autor:
EFSA Scientific Committee (SC), Simon More, Vasileios Bampidis, Diane Benford, Claude Bragard, Antonio Hernández‐Jerez, Susanne Hougaard Bennekou, Konstantinos Panagiotis Koutsoumanis, Claude Lambré, Kyriaki Machera, Ewen Mullins, Søren Saxmose Nielsen, Josef Schlatter, Dieter Schrenk, Dominique Turck, Maged Younes, Andrew Kraft, Hanspeter Naegeli, Katya Tsaioun, Elisa Aiassa, Davide Arcella, Fulvio Barizzone, Maeve Cushen, Marios Georgiadis, Andrea Gervelmeyer, Anna Lanzoni, Paolo Lenzi, Federica Lodi, Laura Martino, Winy Messens, Luisa Ramos Bordajandi, Valentina Rizzi, Giuseppe Stancanelli, Špela Supej, Thorhallur Ingi Halldorsson
Publikováno v:
EFSA Journal, Vol 21, Iss 10, Pp n/a-n/a (2023)
Abstract EFSA Strategy 2027 outlines the need for fit‐for‐purpose protocols for EFSA generic scientific assessments to aid in delivering trustworthy scientific advice. This EFSA Scientific Committee guidance document helps address this need by pr
Externí odkaz:
https://doaj.org/article/40ed0aa08cd74a34ba9a5f4f5b83af31
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 Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Gisela Degen, Paul J Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Melania Manco, Wim Mennes, Peter Moldeus, Sabina Passamonti, Romina Shah, Ine Waalkens‐Berendsen, Detlef Wölfle, Matthew Wright, Romualdo Benigni, Claudia Bolognesi, Polly Boon, Kevin Chipman, Joop De Knecht, Karin Nørby, Davide Arcella, Stefania Barmaz, Maria Carfì, Marcello Laganaro, Carla Martino, Alexandra Tard, Giorgia Vianello, Karl‐Heinz Engel
Publikováno v:
EFSA Journal, Vol 20, Iss 12, Pp n/a-n/a (2022)
Abstract Following a request from the European Commission, EFSA developed a new scientific guidance to assist applicants in the preparation of applications for the authorisation of flavourings to be used in or on foods. This guidance applies to appli
Externí odkaz:
https://doaj.org/article/e811b2ce6c92443cbed17ee737d18d1b
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, Boet Glandorf, Lieve Herman, Jaime Aguilera, Magdalena Andryskiewicz, Davide Arcella, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Sandra Rainieri, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 20, Iss 8, Pp n/a-n/a (2022)
Abstract The food enzyme mucorpepsin (aspartic endopeptidase, EC 3.4.23.23) is produced with the non‐genetically modified microorganism Rhizomucor miehei strain MMR 164 by Takabio. The enzyme is chemically modified to produce a thermolabile form. T
Externí odkaz:
https://doaj.org/article/3c85d3c7898745c2980479e99c9f4193
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, Boet Glandorf, Lieve Herman, Jaime Aguilera, Magdalena Andryskiewicz, Davide Arcella, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Sandra Rainieri, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 20, Iss 8, Pp n/a-n/a (2022)
Abstract The food enzyme mucorpepsin (aspartic endopeptidase, EC 3.4.23.23) is produced with the non‐genetically modified microorganism Rhizomucor miehei strain MMR 164. The enzyme is chemically modified by DuPont Nutrition Biosciences (now IFF) to
Externí odkaz:
https://doaj.org/article/be438c18d8a04ec682d1ae92b5d571ef
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, Magdalena Andryszkiewicz, Davide Arcella, Ana Gomes, Natalia Kovalkovicova, Yi Liu, Rita Ferreira de Sousa, Karl‐Heinz Engel, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 20, Iss 7, Pp n/a-n/a (2022)
Abstract The food enzyme β‐galactosidase (β‐d‐galactoside galactohydrolase; EC 3.2.1.23) is produced with the genetically modified Bacillus licheniformis strain NZYM‐BT by Novozymes A/S. The genetic modifications do not give rise to safety
Externí odkaz:
https://doaj.org/article/9499e86f479a4f3a82bc38ac5e507820
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, Boet Glandorf, Lieve Herman, Magdalena Andryszkiewicz, Davide Arcella, Natália Kovalkovičová, Yi Liu, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 20, Iss 6, Pp n/a-n/a (2022)
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 Trichoderma reesei strain NZYM‐ER by Novozymes A/S. The genetic modifications do not give rise to safety
Externí odkaz:
https://doaj.org/article/0e968a8bb3b743a0afaeb3b6e8f7a3e9
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, Magdalena Andryszkiewicz, Davide Arcella, Yi Liu, Rita Ferreira de Sousa, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 20, Iss 6, Pp n/a-n/a (2022)
Abstract The food enzyme glucan 1,4‐α‐maltohydrolase (4‐α‐d‐glucan α‐maltohydrolase; 3.2.1.133) is produced with the genetically modified Bacillus licheniformis strain NZYM‐SD by Novozymes A/S. The genetic modifications did not give
Externí odkaz:
https://doaj.org/article/00b79e2750414d1c842a74b761062437
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, Boet Glandorf, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Davide Arcella, Natalia Kovalkovicova, Rita Ferreira de Sousa, Yi Liu, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 20, Iss 6, Pp n/a-n/a (2022)
Abstract The food enzyme glucan 1,4‐α‐glucosidase (4‐α‐d‐glucan glucohydrolase EC 3.2.1.3) is produced with the genetically modified Aspergillus niger strain NZYM‐BE by Novozymes A/S. The genetic modifications do not give rise to safety
Externí odkaz:
https://doaj.org/article/b9a2704c420747248a90c66f5a8ae7ff