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 from hens' eggs by Bioseutica B.V. It is intended to be used in brewing processes, milk processing for cheese production as well as wine production. The dietary exposure to the food enzyme–total organic...

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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, de Sousa, Rita Ferreira, 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/PMC10068600/
https://www.ncbi.nlm.nih.gov/pubmed/37020685
http://dx.doi.org/10.2903/j.efsa.2023.7918

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