Safety evaluation of a β‐amylase food enzyme obtained from wheat (Triticum spp.)-Reference-Cited by-同舟云学术

Safety evaluation of a β‐amylase food enzyme obtained from wheat (Triticum spp.)

Published:2017-05 Issue:5 Volume:15 Page:
ISSN:1831-4732
Container-title:EFSA Journal
language:
Short-container-title:EFS2

Author:

,Silano Vittorio,Bolognesi Claudia,Castle Laurence,Cravedi Jean‐Pierre,Fowler Paul,Franz Roland,Grob Konrad,Gürtler Rainer,Husøy Trine,Kärenlampi Sirpa,Mennes Wim,Milana Maria Rosaria,Penninks André,Smith Andrew,de Fátima Tavares Poças Maria,Tlustos Christina,Wölfle Detlef,Zorn Holger,Zugravu Corina‐Aurelia,Chesson Andrew,Glandorf Boet,Hermann Lieve,Jany Klaus‐Dieter,Marcon Francesca,Želježic Davor,Andryszkiewicz Magdalena,Liu Yi,Engel Karl‐Heinz

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.2903/j.efsa.2017.4754/fullpdf

Reference15 articles.

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3. Guidance of EFSA prepared by the Scientific Committee on transparency in the scientific aspects of risk assessments carried out by EFSA. Part 2: General principles;EFSA;EFSA Journal,2009

4. Guidance of EFSA prepared by the Scientific Panel of Food Contact Materials, Enzymes, Flavourings and Processing Aids on the submission of a dossier on food enzymes;EFSA;EFSA Journal,2009

5. Scientific opinion on risk based control of biogenic amine formation in fermented foods;EFSA BIOHAZ Panel;EFSA Journal,2011

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