Safety evaluation of the food enzyme l‐ascorbate oxidase from Cucurbita pepo L. and Cucurbita moschata Duchesne

Safety evaluation of the food enzyme l‐ascorbate oxidase from Cucurbita pepo L. and Cucurbita moschata Duchesne

Abstract The food enzyme l‐ascorbate: oxygen oxidoreductase (EC 1.10.3.3) is extracted from fruit peels of Cucurbita pepo L. and Cucurbita moschata Duchesne by Nagase (Europa) GmbH. This enzyme is intended to be used in baking and cereal‐based processes. Based on maximum use levels recommended for t...

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Bibliographic Details
Main Authors: EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, André Penninks, Davide Arcella, Yi Liu, Joaquim Maia, Andrew Chesson
Format: Article
Language:English
Published: Wiley 2019-06-01
Series:EFSA Journal
Subjects:
food enzyme
l‐ascorbate oxidase
EC 1.10.3.3
peel
Cucurbita pepo L.
Cucurbita moschata Duchesne
Online Access:https://doi.org/10.2903/j.efsa.2019.5740

Internet

https://doi.org/10.2903/j.efsa.2019.5740

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