Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Aspergillus oryzae strain NZYM‐NA

The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified Aspergillus oryzae strain NZYM‐NA by Novozymes A/S. It was considered free from viable cells of the production organism. It is intended to be used in seven food manufacturing processes...

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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, Herman, Lieve, Roos, Yrjö, Andryszkiewicz, Magdalena, Kovalkovičová, Natália, Liu, Yi, Lunardi, Simone, 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/PMC10061283/
https://www.ncbi.nlm.nih.gov/pubmed/37009441
http://dx.doi.org/10.2903/j.efsa.2023.7912

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10061283/
https://www.ncbi.nlm.nih.gov/pubmed/37009441
http://dx.doi.org/10.2903/j.efsa.2023.7912

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