Safety evaluation of a β‐amylase food enzyme obtained from wheat (Triticum spp.)

The food enzyme considered in this opinion is a β‐amylase (EC 3.2.1.2), obtained from the grain of wheat (Triticum spp.) by Roquette (France). The β‐amylase is intended to be used in starch processing for production of glucose syrups containing maltose to be used as a food ingredient. Since the pres...

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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, Želježic, Davor, Andryszkiewicz, Magdalena, Liu, Yi, 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/PMC7009837/
https://www.ncbi.nlm.nih.gov/pubmed/32625473
http://dx.doi.org/10.2903/j.efsa.2017.4754

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009837/
https://www.ncbi.nlm.nih.gov/pubmed/32625473
http://dx.doi.org/10.2903/j.efsa.2017.4754

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