Safety evaluation of the food enzyme α‐l‐rhamnosidase from the non‐genetically modified Penicillium adametzii strain AE‐HP

The food enzyme α‐l‐rhamnosidase (α‐l‐rhamnoside rhamnohydrolase; EC 3.2.1.40) is produced with the non‐genetically modified Penicillium adametzii strain AE‐HP by Amano Enzymes Inc. The food enzyme is considered free from viable cells of the production organism. It is intended to be used in the proc...

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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, Roos, Yrjö, Andryszkiewicz, Magdalena, Criado, Ana, Liu, Yi, Lunardi, Simone, Nielsen, Elsa, Nørby, Karin, di Piazza, Giulio, 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/PMC10654823/
https://www.ncbi.nlm.nih.gov/pubmed/38027445
http://dx.doi.org/10.2903/j.efsa.2023.8395

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10654823/
https://www.ncbi.nlm.nih.gov/pubmed/38027445
http://dx.doi.org/10.2903/j.efsa.2023.8395

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