Zobrazeno 1 - 10
of 150
pro vyhledávání: '"endo‐1,4‐β‐xylanase"'
Autor:
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Roberto Edoardo Villa, Giovanna Azimonti, Eleftherios Bonos, Henrik Christensen, Mojca Durjava, Birgit Dusemund, Ronette Gehring, Boet Glandorf, Maryline Kouba, Marta López‐Alonso, Francesca Marcon, Carlo Nebbia, Alena Pechová, Miguel Prieto‐Maradona, Ilen Röhe, Katerina Theodoridou, Natalia Alija‐Novo, Montserrat Anguita, Nicole Bozzi Cionci, Rosella Brozzi, Matteo Lorenzo Innocenti, Jordi Ortuño, Elisa Pettenati, Fabiola Pizzo, Piera Valeri, Yolanda García‐Cazorla
Publikováno v:
EFSA Journal, Vol 22, Iss 10, Pp n/a-n/a (2024)
Abstract Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of a product containing endo‐1,4‐β‐xylanase (ECONASE® XT) as a zootechnical feed additive (digestibility enha
Externí odkaz:
https://doaj.org/article/91670767f2ec4b23b3eb1f8fb3677e14
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, Yi Liu, Giulio diPiazza, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 22, Iss 1, Pp n/a-n/a (2024)
Abstract The food enzyme containing cellulase (EC 3.2.1.4), endo‐1,3(4)‐β‐glucanase (EC 3.2.1.6) and endo‐1,4‐β‐xylanase (EC 3.2.1.8) is produced with the non‐genetically modified Trichoderma reesei strain AR‐256 by AB‐Enzymes Gmb
Externí odkaz:
https://doaj.org/article/a5a92d4cc55b4b45af1a0226d4c9b543
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:
Jose Carlos Santos Salgado, Paulo Ricardo Heinen, Josana Maria Messias, Lummy Maria Oliveira-Monteiro, Mariana Cereia, Carem Gledes Vargas Rechia, Alexandre Maller, Marina Kimiko Kadowaki, Richard John Ward, Maria de Lourdes Teixeira de Moraes Polizeli
Publikováno v:
Fermentation, Vol 10, Iss 5, p 241 (2024)
The endo-1,4-β-xylanases (EC 3.2.1.8) are the largest group of hydrolytic enzymes that degrade xylan, the major component of hemicelluloses, by catalyzing the hydrolysis of glycosidic bonds β-1,4 in this polymer, releasing xylooligosaccharides of d
Externí odkaz:
https://doaj.org/article/64efa1b21c2e4d98af0e7fe145222649
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, Magdalena Andryszkiewicz, Kyriaki Apergi, Natália Kovalkovičová, Yi Liu, Simone Lunardi, Giulio diPiazza, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 21, Iss 7, Pp n/a-n/a (2023)
Abstract The food enzyme endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) is produced with the non‐genetically modified microorganism Aspergillus tubingensis strain LYX by DSM Food Specialties B.V. The food enzyme was con
Externí odkaz:
https://doaj.org/article/2f72586343fe469f8f64b68a9e029a26
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, Cristina Fernandez Fraguas, Natália Kovalkovičová, Yi Liu, Silvia Peluso, Giulio diPiazza, Rita Ferreira deSousa, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 21, Iss 7, Pp n/a-n/a (2023)
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 microorganism Bacillus subtilis strain XAN by DSM Food Specialties B.V. The genetic modifications do not gi
Externí odkaz:
https://doaj.org/article/a869d5d8514e4ede88eb3972a18e0160
Akademický článek
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Publikováno v:
U.Porto Journal of Engineering, Vol 8, Iss 5, Pp 158-174 (2022)
The main purpose of this project was the eco-valorisation of the tomato plant residues. The chemical product design method was used to select the best idea based on 4 steps: needs, ideas, selection, and manufacturing. Liquid xylitol is here proposed
Externí odkaz:
https://doaj.org/article/b912d298055e48caa583f87be6dd603c
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, Yrjö Roos, Natália Kovalkovičová, Yi Liu, Simone Lunardi, Giulio Di Piazza, Rita Ferreira deSousa, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 20, Iss 12, Pp n/a-n/a (2022)
Abstract The food enzyme containing cellulase (EC 3.2.1.4), endo‐1,3(4)‐β‐glucanase (EC 3.2.1.6) and endo‐1,4‐β‐xylanase (EC 3.2.1.8) is produced with the non‐genetically modified Trichoderma reesei strain AR‐256 by AB‐Enzymes Gmb
Externí odkaz:
https://doaj.org/article/c014f7db58234c93ad656c46a575514a
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.