Safety evaluation of the food enzyme l‐ascorbate oxidase from Cucurbita pepo L. and Cucurbita moschata Duchesne

The food enzyme l‐ascorbate: oxygen oxidoreductase (EC 1.10.3.3) is extracted from fruit peels of Cucurbita pepo L. and Cucurbita moschata Duchesne by Nagase (Europa) GmbH. This enzyme is intended to be used in baking and cereal‐based processes. Based on maximum use levels recommended for the respec...

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Detalles Bibliográficos
Autores principales: Silano, Vittorio, Barat Baviera, José Manuel, Bolognesi, Claudia, Brüschweiler, Beat Johannes, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lampi, Evgenia, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, Van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Glandorf, Boet, Herman, Lieve, Penninks, André, Arcella, Davide, Liu, Yi, Maia, Joaquim, Chesson, Andrew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009204/
https://www.ncbi.nlm.nih.gov/pubmed/32626358
http://dx.doi.org/10.2903/j.efsa.2019.5740

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009204/
https://www.ncbi.nlm.nih.gov/pubmed/32626358
http://dx.doi.org/10.2903/j.efsa.2019.5740

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