Safety evaluation of the food enzyme α‐glucosidase from the Aspergillus niger strain AE‐TGU

The food enzyme α‐glucosidase (α‐d‐glucoside glucohydrolase; EC 3.2.1.20) is produced with the non‐genetically modified Aspergillus niger strain AE‐TGU by Amano Enzyme Inc. The food enzyme is free from viable cells of the production organism. The food enzyme is intended to be used in baking processe...

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Detalles Bibliográficos
Autores principales: Silano, Vittorio, Barat Baviera, José Manuel, Bolognesi, Claudia, Cocconcelli, Pier Sandro, Crebelli, Riccardo, Gott, David Michael, Grob, Konrad, Lambré, Claude, Lampi, Evgenia, Mengelers, Marcel, Mortensen, Alicja, Rivière, Gilles, Steffensen, Inger‐Lise, Tlustos, Christina, Van Loveren, Henk, Vernis, Laurence, Zorn, Holger, Herman, Lieve, Aguilera, Jaime, Andryszkiewicz, Magdalena, Arcella, Davide, Liu, Yi, Nielsen, Elsa, Norby, Karin, Chesson, Andrew
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9047707/
https://www.ncbi.nlm.nih.gov/pubmed/35505781
http://dx.doi.org/10.2903/j.efsa.2022.7240

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9047707/
https://www.ncbi.nlm.nih.gov/pubmed/35505781
http://dx.doi.org/10.2903/j.efsa.2022.7240

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