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

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.authorŽelježic, Davor
dc.contributor.authorAndryszkiewicz, Magdalena
dc.contributor.authorLiu, Yi
dc.contributor.authorEngel, Karl-Heinz
dc.date.accessioned2017-07-28T10:00:13Z
dc.date.available2017-07-28T10:00:13Z
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 , Želježic , D , Andryszkiewicz , M , Liu , Y & Engel , K-H 2017 , ' Safety evaluation of a β-amylase food enzyme obtained from wheat ( Triticum spp.) ' EFSA Journal , vol. 15 , no. 5 , pp. e04754 . https://doi.org/10.2903/j.efsa.2017.4754en
dc.identifier.issn1831-4732
dc.identifier.otherPURE: 104833855
dc.identifier.otherPURE UUID: 1de87d6f-8714-4226-9ff8-a91012072fcd
dc.identifier.otherRIS: urn:DA8BF9BA289D898D0AD4934B5F260BEF
dc.identifier.otherORCID: /0000-0002-4831-9075/work/40417124
dc.identifier.urihttp://hdl.handle.net/2164/9026
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.subjectEC 3.2.1.2en
dc.subjectTriticum spp.en
dc.subjectwheaten
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleSafety evaluation of a β-amylase food enzyme obtained from wheat (Triticum spp.)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.2017.4754


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