Safety evaluation of the food enzyme asparaginase from the genetically modified Aspergillus oryzae strain NZYM‐OA-Reference-Cited by-同舟云学术

Safety evaluation of the food enzyme asparaginase from the genetically modified Aspergillus oryzae strain NZYM‐OA

Published:2023-04 Issue:4 Volume:21 Page:
ISSN:1831-4732
Container-title:EFSA Journal
language:
Short-container-title:EFS2

Author:

,Lambré Claude,Barat Baviera José Manuel,Bolognesi Claudia,Cocconcelli Pier Sandro,Crebelli Riccardo,Gott David Michael,Grob Konrad,Lampi Evgenia,Mengelers Marcel,Mortensen Alicja,Rivière Gilles,Steffensen Inger‐Lise,Tlustos Christina,Van Loveren Henk,Vernis Laurence,Zorn Holger,Herman Lieve,Roos Yrjö,Aguilera Jaime,Andryszkiewicz Magdalena,Kovalkovicova Natalia,Liu Yi,Peluso Silvia,di Piazza Giulio,de Sousa Rita Ferreira,Chesson Andrew

Publisher

Wiley

Subject

Plant Science,Veterinary (miscellaneous),Animal Science and Zoology,Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.2903/j.efsa.2023.7914/fullpdf

Reference17 articles.

1. EFSA (European Food Safety Authority) , 2006. Opinion of the Scientific Committee related to uncertainties in dietary exposure assessment. EFSA Journal 2006;5(1):438, 54 pp. https://doi.org/10.2903/j.efsa.2007.438

2. EFSA (European Food Safety Authority) , 2009a. Guidance of EFSA prepared by the Scientific Panel of Food Contact Material, Enzymes, Flavourings and Processing Aids on the Submission of a Dossier on Food Enzymes. EFSA Journal 2009;7(8):1305, 26 pp. https://doi.org/10.2903/j.efsa.2009.1305

3. EFSA (European Food Safety Authority) , 2009b. Guidance of the Scientific Committee on transparency in the scientific aspects of risk assessments carried out by EFSA. Part 2: general principles. EFSA Journal 2009;7(5):1051, 22 pp. https://doi.org/10.2903/j.efsa.2009.1051

4. EFSA (European Food Safety Authority) , 2011. Use of the EFSA Comprehensive European Food Consumption Database in Exposure Assessment. EFSA Journal 2011;9(3):2097, 34 pp. https://doi.org/10.2903/j.efsa.2011.2097

5. EFSA CEP Panel (EFSA Panel on Food Contact Materials, Enzymes and Processing Aids) , 2019. Statement on the characterisation of microorganisms used for the production of food enzymes. EFSA Journal 2019;17(6):5741, 13 pp. https://doi.org/10.2903/j.efsa.2019.5741

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