Safety evaluation of highly-branched cyclic dextrin and a 1,4-α-glucan branching enzyme from Bacillus stearothermophilus-Reference-Cited by-同舟云学术

Safety evaluation of highly-branched cyclic dextrin and a 1,4-α-glucan branching enzyme from Bacillus stearothermophilus

Published:2009-12 Issue:3 Volume:55 Page:281-290
ISSN:0273-2300
Container-title:Regulatory Toxicology and Pharmacology
language:en
Short-container-title:Regulatory Toxicology and Pharmacology

Author:

Choi Sharon S.H.,Danielewska-Nikiel Barbara,Ohdan Kohji,Kojima Iwao,Takata Hiroki,Kuriki Takashi

Publisher

Elsevier BV

Subject

Toxicology,General Medicine

Reference51 articles.

1. Multiple attack by α-amylases;Abdullah;Arch. Biochem. Biophys.,1966

2. Gamma-cyclodextrin lowers postprandial glycemia and insulinemia without carbohydrate malabsorption in healthy adults;Asp;J. Am. Coll. Nutr.,2006

3. Β-Cyclodextrin: 52-week toxicity studies in the rat and dog;Bellringer;Food Chem. Toxicol.,1995

4. Enzymatic production of cyclodextrins;Biwer;Appl. Microbiol. Biotechnol.,2002

5. Blijleven, W.G.H., 1991. Examination of gamma-cyclodextrin for mutagenic activity in the Ames test. Report No. V91.027. Report from TNO-CIVO Institute, Zeist, Netherlands, unpublished. Submitted to WHO by Bioresco Ltd., Binningen, Switz. Cited in JECFA, 1999.

Cited by 14 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. Enzymatic advances in starch modification: Creating functional derivatives and exploring applications;Food Bioscience;2024-12

2. Effects of cluster dextrin encapsulation on the properties and antioxidant stability of fractionated Riceberry protein hydrolysate powder prepared by bromelain;Food Chemistry;2024-05

3. Highly-branched cyclic dextrin for improvement in mechanical properties and freeze-thaw stability of κ-carrageenan gels;Food Hydrocolloids;2024-03

4. Highly Branched Cyclic Glucan-based Systems;Bioactive Delivery Systems for Lipophilic Nutraceuticals;2023-06-26

5. Designing starch derivatives with desired structures and functional properties via rearrangements of glycosidic linkages by starch-active transglycosylases;Critical Reviews in Food Science and Nutrition;2023-04-13