Safety evaluation of the food enzyme β‐amylase obtained from barley (Hordeum vulgare)

The food enzyme considered in this opinion is a 4‐α‐d‐glucan maltohydrolase (EC 3.2.1.2) obtained from grain of barley (Hordeum vulgare), by the companies Genencor International B.V. and Senson Oy. This β‐amylase is intended to be used in several food‐manufacturing processes: baking and brewing proc...

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Detalles Bibliográficos
Autores principales: Silano, Vittorio, Bolognesi, Claudia, Castle, Laurence, Cravedi, Jean‐Pierre, Fowler, Paul, Franz, Roland, Grob, Konrad, Gürtler, Rainer, Husøy, Trine, Kärenlampi, Sirpa, Mennes, Wim, Milana, Maria Rosaria, Penninks, André, Smith, Andrew, de Fátima Tavares Poças, Maria, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Zugravu, Corina‐Aurelia, Chesson, Andrew, Glandorf, Boet, Hermann, Lieve, Jany, Klaus‐Dieter, Marcon, Francesca, Želježić, Davor, Arcella, Davide, Liu, Yi, Rygaard Nielsen, Kim René, Engel, Karl‐Heinz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009815/
https://www.ncbi.nlm.nih.gov/pubmed/32625475
http://dx.doi.org/10.2903/j.efsa.2017.4756

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009815/
https://www.ncbi.nlm.nih.gov/pubmed/32625475
http://dx.doi.org/10.2903/j.efsa.2017.4756

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