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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...
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 |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2017
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Materias: | |
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 |
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