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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.authorTavares Poças, Maria de Fátima
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.authorHerman, Lieve
dc.contributor.authorJany, Klaus-Dieter
dc.contributor.authorMarcon, Francesca
dc.contributor.authorŽelježic, Davor
dc.contributor.authorAguilera-Gómez, Margarita
dc.contributor.authorAndryszkiewicz, Magdalena
dc.contributor.authorDivéki, Zoltán
dc.contributor.authorKovalkovičová, Natália
dc.contributor.authorEngel, Karl-Heinz
dc.date.accessioned2017-10-20T08:50:07Z
dc.date.available2017-10-20T08:50:07Z
dc.date.issued2017-08
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 , Tavares Poças , M D F , Tlustos , C , Wölfle , D , Zorn , H , Zugravu , C-A , Chesson , A , Glandorf , B , Herman , L , Jany , K-D , Marcon , F , Želježic , D , Aguilera-Gómez , M , Andryszkiewicz , M , Divéki , Z , Kovalkovičová , N & Engel , K-H 2017 , ' Safety evaluation of the food enzyme β-amylase from genetically modified Bacillus licheniformis strain NZYM-JA ' EFSA Journal , vol. 15 , no. 8 , pp. e04896 . https://doi.org/10.2903/j.efsa.2017.4896en
dc.identifier.issn1831-4732
dc.identifier.otherPURE: 110216880
dc.identifier.otherPURE UUID: 9e8c99e7-a563-4f8f-9ccb-2491e587fc70
dc.identifier.otherRIS: urn:C195B1C7D931D179F53DCF4A1F3AE420
dc.identifier.otherORCID: /0000-0002-4831-9075/work/40417111
dc.identifier.urihttp://hdl.handle.net/2164/9477
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.subjectBacillus licheniformisen
dc.subjectgenetically modified microorganismen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleSafety evaluation of the food enzyme β-amylase from genetically modified Bacillus licheniformis strain NZYM-JAen
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen, Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen, Institute of Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen, Applied Medicineen
dc.contributor.institutionUniversity of Aberdeen, Student Resident Assistantsen
dc.contributor.institutionUniversity of Aberdeen, Biological Sciencesen
dc.description.versionPublisher PDFen
dc.identifier.doihttps://doi.org/10.2903/j.efsa.2017.4896


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