Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Lieve Hermann"'
Autor:
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Jean‐Pierre Cravedi, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Maria Rosaria Milana, André Penninks, Andrew Smith, Maria deFátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Corina‐Aurelia Zugravu, Andrew Chesson, Boet Glandorf, Lieve Hermann, Klaus‐Dieter Jany, Francesca Marcon, Davor Želježić, Davide Arcella, Yi Liu, Kim René Rygaard Nielsen, Karl‐Heinz Engel
Publikováno v:
EFSA Journal, Vol 15, Iss 5, Pp n/a-n/a (2017)
Abstract The food enzyme considered in this opinion is a 4‐α‐d‐glucan maltohydrolase (EC 3.2.1.2) obtained from grain of barley (Hordeum vulgare), by the companies Genencor International B.V. and Senson Oy. This β‐amylase is intended to be
Externí odkaz:
https://doaj.org/article/8d30b2c7972848259f8506d2f97fe577
Autor:
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Jean‐Pierre Cravedi, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Maria Rosaria Milana, André Penninks, Andrew Smith, Maria deFátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Corina‐Aurelia Zugravu, Andrew Chesson, Boet Glandorf, Lieve Hermann, Klaus‐Dieter Jany, Francesca Marcon, Davor Želježic, Margarita Aguilera‐Gomez, Magdalena Andryszkiewicz, Davide Arcella, Natalia Kovalkovicova, Yi Liu, Karl‐Heinz Engel
Publikováno v:
EFSA Journal, Vol 15, Iss 5, Pp n/a-n/a (2017)
Abstract The food enzyme considered in this opinion is an endo‐1,4‐β‐xylanase (EC 3.2.1.8) produced with a genetically modified strain of Aspergillus niger. The genetic modifications do not give rise to safety concerns. The food enzyme contain
Externí odkaz:
https://doaj.org/article/d50aede254cc4cb7bffc55c781cf6f51
Autor:
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Jean‐Pierre Cravedi, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Maria Rosaria Milana, André Penninks, Andrew Smith, Maria deFátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Corina‐Aurelia Zugravu, Andrew Chesson, Boet Glandorf, Lieve Hermann, Klaus‐Dieter Jany, Francesca Marcon, Davor Želježic, Magdalena Andryszkiewicz, Yi Liu, Karl‐Heinz Engel
Publikováno v:
EFSA Journal, Vol 15, Iss 5, Pp n/a-n/a (2017)
Abstract The food enzyme considered in this opinion is a β‐amylase (EC 3.2.1.2), obtained from the grain of wheat (Triticum spp.) by Roquette (France). The β‐amylase is intended to be used in starch processing for production of glucose syrups c
Externí odkaz:
https://doaj.org/article/067b6073a0d948fa921ec0c3a85dae63
Autor:
Vittorio, Silano, Claudia, Bolognesi, Laurence, Castle, Jean-Pierre, Cravedi, Paul, Fowler, Roland, Franz, Konrad, Grob, Rainer, Gürtler, Trine, Husøy, Sirpa, Kärenlampi, Wim, Mennes, Maria Rosaria, Milana, André, Penninks, Andrew, Smith, Maria, de Fátima Tavares Poças, Christina, Tlustos, Detlef, Wölfle, Holger, Zorn, Corina-Aurelia, Zugravu, Andrew, Chesson, Boet, Glandorf, Lieve, Hermann, Klaus-Dieter, Jany, Francesca, Marcon, Davor, Želježic, Margarita, Aguilera-Gomez, Magdalena, Andryszkiewicz, Davide, Arcella, Natalia, Kovalkovicova, Yi, Liu, Karl-Heinz, Engel
Publikováno v:
EFSA Journal
The food enzyme considered in this opinion is an endo‐1,4‐β‐xylanase (EC 3.2.1.8) produced with a genetically modified strain of Aspergillus niger. The genetic modifications do not give rise to safety concerns. The food enzyme contains neither
Autor:
Vittorio, Silano, Claudia, Bolognesi, Laurence, Castle, Jean-Pierre, Cravedi, Paul, Fowler, Roland, Franz, Konrad, Grob, Rainer, Gürtler, Trine, Husøy, Sirpa, Kärenlampi, Wim, Mennes, Maria Rosaria, Milana, André, Penninks, Andrew, Smith, Maria, de Fátima Tavares Poças, Christina, Tlustos, Detlef, Wölfle, Holger, Zorn, Corina-Aurelia, Zugravu, Andrew, Chesson, Boet, Glandorf, Lieve, Hermann, Klaus-Dieter, Jany, Francesca, Marcon, Davor, Želježic, Magdalena, Andryszkiewicz, Yi, Liu, Karl-Heinz, Engel
Publikováno v:
EFSA Journal
The food enzyme considered in this opinion is a β‐amylase (EC 3.2.1.2), obtained from the grain of wheat (Triticum spp.) by Roquette (France). The β‐amylase is intended to be used in starch processing for production of glucose syrups containing
Autor:
Vittorio, Silano, Claudia, Bolognesi, Laurence, Castle, Jean-Pierre, Cravedi, Paul, Fowler, Roland, Franz, Konrad, Grob, Rainer, Gürtler, Trine, Husøy, Sirpa, Kärenlampi, Wim, Mennes, Maria Rosaria, Milana, André, Penninks, Andrew, Smith, Maria, de Fátima Tavares Poças, Christina, Tlustos, Detlef, Wölfle, Holger, Zorn, Corina-Aurelia, Zugravu, Andrew, Chesson, Boet, Glandorf, Lieve, Hermann, Klaus-Dieter, Jany, Francesca, Marcon, Davor, Želježić, Davide, Arcella, Yi, Liu, Kim René, Rygaard Nielsen, Karl-Heinz, Engel
Publikováno v:
EFSA Journal
The food enzyme considered in this opinion is a 4‐α‐d‐glucan maltohydrolase (EC 3.2.1.2) obtained from grain of barley (Hordeum vulgare), by the companies Genencor International B.V. and Senson Oy. This β‐amylase is intended to be used in s