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Safety evaluation of the food enzyme asparaginase from the genetically modified Aspergillus oryzae strain NZYM‐SP
Published 2023-10-01“…It is intended to be used to prevent acrylamide formation in food processing. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.101 mg TOS/kg body weight (bw) per day in European populations. …”
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Safety evaluation of the food enzyme asparaginase from the genetically modified Aspergillus niger strain AGN
Published 2024-02-01“…It is intended to be used to prevent acrylamide formation in food processing. The dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 1.434 mg TOS/kg body weight (bw) per day in European populations. …”
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Genome engineering of Stx1-and Stx2-converting bacteriophages unveils the virulence of the dairy isolate Escherichia coli O174:H2 strain UC4224
Published 2023-06-01“…These findings indicate that genomic engineering did not exert any unintended effect on the double stx1-stx2 mutant behaviour, making it as a suitable less-virulent surrogate for conducting studies during food processing.…”
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Citrus Peel Extracts for Industrial-Scale Production of Bio-Based Active Food Packaging
Published 2021-12-01Get full text
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Safety evaluation of the food enzyme containing endo‐polygalacturonase and cellulase from the non‐genetically modified Talaromyces cellulolyticus strain NITE BP‐03478
Published 2023-02-01“…Since residual amounts of total organic solids (TOS) are removed during three food processes (refined olive oil production, coffee bean demucilation and grain treatment for starch production), dietary exposure was not calculated for these food processes. …”
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Safety evaluation of the food enzyme catalase from porcine liver
Published 2022-01-01“…It is intended to be used in a broad range of food processes. The Panel noted that the manufacturing process involved the use of a solvent not permitted in the production of food ingredients which include food enzymes. …”
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Safety evaluation of the food enzyme glucan‐1,4‐α‐glucosidase from the non‐genetically modified Rhizopus delemar strain CU634‐1775
Published 2023-02-01“…As residual amounts of total organic solids (TOS) are removed by distillation and by the purification steps applied during the production of glucose syrups, dietary exposure was not calculated for these two food processes. For the remaining four food processes, dietary exposure to the food enzyme‐total organic solids was estimated to be up to 1.238 mg TOS/kg body weight (bw) per day. …”
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Role of Platinum Nanozymes in the Oxidative Stress Response of <i>Salmonella</i> Typhimurium
Published 2023-04-01Get full text
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Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Bacillus amyloliquefaciens strain LMG‐S 32676
Published 2023-10-01“…Since residual amounts of total organic solids (TOS) are removed in distilled alcohol production and starch processing for glucose syrups production and other starch hydrolysates, the dietary exposure estimation was made only for the remaining four food processes. It was estimated to be up to 2.998 mg TOS/kg body weight per day in European populations. …”
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Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Bacillus amyloliquefaciens strain BA
Published 2023-07-01“…The enzyme under assessment is intended to be used in six food processes: baking processes, brewing processes, distilled alcohol production, starch processing for the production of glucose syrups and other starch hydrolysates, production of dairy analogues and production of rice‐based meals. …”
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Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Bacillus licheniformis strain T74
Published 2023-08-01“…Since residual amounts of total organic solids (TOS) are removed during two food processes (starch processing for the production of glucose syrups and other starch hydrolysates, distilled alcohol production), dietary exposure was calculated only for the remaining six food manufacturing processes. …”
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Safety evaluation of the food enzyme bacillolysin from the non‐genetically modified Bacillus amyloliquefaciens strain GNP
Published 2023-11-01“…Since the food enzyme–total organic solids (TOS) is not carried into distilled alcohols, dietary exposure was estimated only to the remaining eight food processes. Exposure was estimated to be up to 17.934 mg TOS/kg body weight per day in European populations. …”
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Safety evaluation of the food enzyme α‐glucosidase from the Aspergillus niger strain AE‐TGU
Published 2022-04-01“…Since residual amounts of total organic solids (TOS) are removed by the purification steps applied during the production of glucose syrups, dietary exposure was only calculated for the remaining three food processes. Based on the maximum use levels recommended, dietary exposure was estimated to be up to 0.64 mg TOS/kg body weight (bw) per day in European populations. …”
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Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Bacillus subtilis strain AR‐513
Published 2023-11-01“…For the remaining three food processes, exposure to the food enzyme‐TOS was estimated to be up to 0.2 μg TOS/kg body weight per day in European populations. …”
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Safety evaluation of the food enzyme cellulase from the genetically modified Trichoderma reesei strain AR‐852
Published 2022-07-01“…As residual amounts of total organic solids (TOS) are removed by distillation, dietary exposure was only calculated for the other four food processes. Dietary exposure to the food enzyme TOS was estimated to be up to 0.1 mg TOS/kg body weight (bw) per day in European populations. …”
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Safety evaluation of the food enzyme endo‐polygalacturonase from the genetically modified Trichoderma reesei strain RF6197
Published 2023-06-01“…Since residual amounts of the total organic solids (TOS) are removed during the coffee demucilation and the production of flavouring extracts, dietary exposure was calculated only for the remaining three food processes. It was estimated to be up to 0.156 mg TOS/kg body weight (bw) per day in European populations. …”
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Safety evaluation of the food enzyme pectinesterase from the genetically modified Trichoderma reesei strain RF6201
Published 2023-06-01“…Since residual amounts of the total organic solids (TOS) are removed during the coffee demucilation and the production of flavouring extracts, dietary exposure was calculated only for the remaining three food processes. It was estimated to be up to 0.532 mg TOS/kg body weight (bw) per day in European populations. …”
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