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dc.contributor.authorEFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF)
dc.contributor.authorSilano, Vittorio
dc.contributor.authorBolognesi, Claudia
dc.contributor.authorCastle, Laurence
dc.contributor.authorCravedi, Jean-Pierre
dc.contributor.authorFowler, Paul
dc.contributor.authorFranz, Roland
dc.contributor.authorGrob, Konrad
dc.contributor.authorGürtler, Rainer
dc.contributor.authorHusøy, Trine
dc.contributor.authorKärenlampi, Sirpa
dc.contributor.authorMennes, Wim
dc.contributor.authorMilana, Maria Rosaria
dc.contributor.authorPenninks, André
dc.contributor.authorSmith, Andrew
dc.contributor.authorde Fátima Tavares Poças, Maria
dc.contributor.authorTlustos, Christina
dc.contributor.authorWölfle, Detlef
dc.contributor.authorZorn, Holger
dc.contributor.authorZugravu, Corina-Aurelia
dc.contributor.authorChesson, Andrew
dc.contributor.authorGlandorf, Boet
dc.contributor.authorHermann, Lieve
dc.contributor.authorJany, Klaus-Dieter
dc.contributor.authorMarcon, Francesca
dc.contributor.authorŽelježić, Davor
dc.contributor.authorArcella, Davide
dc.contributor.authorLiu, Yi
dc.contributor.authorRygaard Nielsen, Kim René
dc.contributor.authorEngel, Karl-Heinz
dc.date.accessioned2017-07-28T09:00:23Z
dc.date.available2017-07-28T09:00:23Z
dc.date.issued2017-05
dc.identifier.citationEFSA Panel on Food Contact Materials Enzymes , F A P A CEF , Silano , V , Bolognesi , C , Castle , L , Cravedi , J-P , Fowler , P , Franz , R , Grob , K , Gürtler , R , Husøy , T , Kärenlampi , S , Mennes , W , Milana , M R , Penninks , A , Smith , A , de Fátima Tavares Poças , M , Tlustos , C , Wölfle , D , Zorn , H , Zugravu , C-A , Chesson , A , Glandorf , B , Hermann , L , Jany , K-D , Marcon , F , Želježić , D , Arcella , D , Liu , Y , Rygaard Nielsen , K R & Engel , K-H 2017 , ' Safety evaluation of the food enzyme β-amylase obtained from barley ( Hordeum vulgare ) ' EFSA Journal , vol. 15 , no. 5 , pp. e04756 . https://doi.org/10.2903/j.efsa.2017.4756en
dc.identifier.issn1831-4732
dc.identifier.otherPURE: 104833609
dc.identifier.otherPURE UUID: ce39c7a5-d509-40e0-a220-1308c0477c47
dc.identifier.otherRIS: urn:F2CE32FC7024FBE0AB44D5300D408860
dc.identifier.otherORCID: /0000-0002-4831-9075/work/40417120
dc.identifier.urihttp://hdl.handle.net/2164/9024
dc.language.isoeng
dc.publisherEuropean Food Safety Authority (EFSA)
dc.relation.ispartofEFSA Journalen
dc.rights© 2017 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority. This is an open access article under the terms of the Creative Commons Attribution-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited and no modifications or adaptations are made. https://creativecommons.org/licenses/by-nd/4.0/en
dc.subjectfood enzymeen
dc.subjectβ-amylaseen
dc.subject4-α–d-glucan maltohydrolaseen
dc.subjectEC 3.2.1.2en
dc.subjectHordeum vulgareen
dc.subjectbarleyen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleSafety evaluation of the food enzyme β-amylase obtained from barley (Hordeum vulgare)en
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen, Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen, Institute of Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen, Biological Sciencesen
dc.contributor.institutionUniversity of Aberdeen, Applied Medicineen
dc.description.versionPublisher PDFen
dc.identifier.doihttps://doi.org/10.2903/j.efsa.2017.4756


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