Safety evaluation of the food enzyme β‐amylase obtained from soybean (Glycine max)

The food enzyme considered in this opinion is a β‐amylase (EC 3.2.1.2) from soybean submitted by Nagase (Europa) GmbH. This β‐amylase is intended to be used in the starch processing for maltose syrup production and the manufacture of a Japanese rice cake type. Based on the maximum use levels recomme...

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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, Tavares Poças, Maria de Fátima, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Zugravu, Corina‐Aurelia, Chesson, Andrew, Glandorf, Boet, Herman, Lieve, Jany, Klaus‐Dieter, Marcon, Francesca, Želježić, Davor, Arcella, Davide, Divéki, Zoltán, Liu, Yi, Nielsen, Kim René Rygaard, 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/PMC7009919/
https://www.ncbi.nlm.nih.gov/pubmed/32625476
http://dx.doi.org/10.2903/j.efsa.2017.4757

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009919/
https://www.ncbi.nlm.nih.gov/pubmed/32625476
http://dx.doi.org/10.2903/j.efsa.2017.4757

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