Safety evaluation of the food enzyme lysozyme from hens' eggs

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The food enzyme lysozyme (peptidoglycan N‐acetylmuramoylhydrolase; EC 3.2.1.17) is produced with hens' eggs and submitted by DSM Food Specialties BV. It is intended to be used in brewing processes, milk processing for cheese production as well as wine and vinegar production. The dietary exposur...

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Detalles Bibliográficos
Autores principales: Lambré, Claude, Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, Van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Andryszkiewicz, Magdalena, Kovalkovicova, Natalia, Liu, Yi, di Piazza, Giulio, Ferreira de Sousa, Rita, Chesson, Andrew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10043762/
https://www.ncbi.nlm.nih.gov/pubmed/36999062
http://dx.doi.org/10.2903/j.efsa.2023.7916

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10043762/
https://www.ncbi.nlm.nih.gov/pubmed/36999062
http://dx.doi.org/10.2903/j.efsa.2023.7916

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