Guidelines for the safety assessment of microbial enzymes used in food-Reference-Cited by-同舟云学术

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Guidelines for the safety assessment of microbial enzymes used in food

Published:1993-09 Issue:5 Volume:10 Page:479-488
ISSN:0265-203X
Container-title:Food Additives and Contaminants
language:en
Short-container-title:Food Additives and Contaminants

Author:

Battershill Jon M.

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,Chemistry (miscellaneous),Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/02652039309374172

Reference4 articles.

1. AMFEP. 1991.Regulatory Aspects of Food Enzymes Produced by Recombinant Microorganisms, 1–7. Brussels, Belgium: AMFEP Secretariat.

2. Determining the Safety of Enzymes Used in Food Processing

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Guidance of the Scientific Panel of Food Contact Material, Enzymes, Flavourings and Processing Aids (CEF) on the Submission of a Dossier on Food Enzymes for Safety Evaluation;EFSA Journal;2009-08

2. Safety evaluation of a lactase enzyme preparation derived from Kluyveromyces lactis;Food and Chemical Toxicology;2000-08

3. Safety Evaluation of Amino Peptidase Enzyme Preparation derived from Aspergillus niger;Food and Chemical Toxicology;1998-09

4. Safety evaluation of lipase derived from Rhizopus oryzae: Summary of toxicological data;Food and Chemical Toxicology;1997-03

5. Safety evaluation of a lipase expressed in aspergillus oryzae;Food and Chemical Toxicology;1996-02

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