Safety evaluation of the food enzyme cellobiose phosphorylase from the genetically modified Escherichia coli strain LE1B109‐pPB130-Reference-Cited by-同舟云学术

Safety evaluation of the food enzyme cellobiose phosphorylase from the genetically modified Escherichia coli strain LE1B109‐pPB130

Published:2024-05 Issue:5 Volume:22 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,Roos Yrjö,Gomes Ana,Andryszkiewicz Magdalena,Boinowitz Erik,Fernàndez‐Fraguas Cristina,Liu Yi,Chesson Andrew

Publisher

Wiley

Link

http://onlinelibrary.wiley.com/wol1/doi/10.2903/j.efsa.2024.8774/fullpdf

Reference10 articles.

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

2. EFSA (European Food Safety Authority) . (2009b). 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, 7(8), 1305. https://doi.org/10.2903/j.efsa.2009.1305

3. 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, 17(6), 5741. https://doi.org/10.2903/j.efsa.2019.5741

4. EFSA CEP Panel (EFSA Panel on Food Contact Materials, Enzymes and Processing Aids) , Lambré, C., Barat Baviera, J. M., Bolognesi, C., Cocconcelli, P. S., Crebelli, R., Gott, D. M., Grob, K., Lampi, E., Mengelers, M., Mortensen, A., Rivière, G., Steffensen, I.‐L., Tlustos, C., Van Loveren, H., Vernis, L., Zorn, H., Glandorf, B., Herman, L., … Chesson, A. (2021). Scientific Guidance for the submission of dossiers on Food Enzymes. EFSA Journal, 19(10), 6851. https://doi.org/10.2903/j.efsa.2021.6851

5. EFSA CEP Panel (EFSA Panel on Food Contact Materials, Enzymes, Processing Aids) , Lambré, C., Barat Baviera, J. M., Bolognesi, C., Cocconcelli, P. S., Crebelli, R., Gott, D. M., Grob, K., Lampi, E., Mengelers, M., Mortensen, A., Rivière, G., Steffensen, I.‐L., Tlustos, C., van Loveren, H., Vernis, L., Zorn, H., Roos, Y., Apergi, K., … Chesson, A. (2023). Food manufacturing processes and technical data used in the exposure assessment of food enzymes. EFSA Journal, 21(7), 8094. https://doi.org/10.2903/j.efsa.2023.8094