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Safety evaluation of the food enzyme α-amylase from a genetically modified Aspergillus niger (strain NZYM-SB)

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dc.contributor.authorSilano, Vittorio
dc.contributor.authorBolognesi, Claudia
dc.contributor.authorCastle, Laurence
dc.contributor.authorChipman, Kevin
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.authorPfaff, Karla
dc.contributor.authorRiviere, Gilles
dc.contributor.authorSrinivasan, Jannavi
dc.contributor.authorTavares Poças, Maria de Fátima
dc.contributor.authorTlustos, Christina
dc.contributor.authorWölfle, Detlef
dc.contributor.authorZorn, Holger
dc.contributor.authorChesson, Andrew
dc.contributor.authorGlandorf, Boet
dc.contributor.authorHerman, Lieve
dc.contributor.authorJany, Klaus-Dieter
dc.contributor.authorMarcon, Francesca
dc.contributor.authorPenninks, André
dc.contributor.authorSmith, Andrew
dc.contributor.authorVan Loveren, Henk
dc.contributor.authorŽelježić, Davor
dc.contributor.authorAguilera-Gómez, Margarita
dc.contributor.authorAndryszkiewicz, Magdalena
dc.contributor.authorArcella, Davide
dc.contributor.authorKovalkovičová, Natália
dc.contributor.authorLiu, Yi
dc.contributor.authorEngel, Karl-Heinz
dc.contributor.authorEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Applied Medicineen
dc.contributor.institutionUniversity of Aberdeen.Biological Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Geography & Environmenten
dc.date.accessioned2021-08-13T14:47:00Z
dc.date.available2021-08-13T14:47:00Z
dc.date.issued2018-07-20
dc.descriptionAcknowledgements: The Panel wishes to thank EFSA staff members: Jaime Aguilera, Ana Gomes,Christine Horn, Joaquim Maia and Annamaria Rossi for the support provided to this scientic outputen
dc.format.extent21
dc.format.extent2272399
dc.identifier198607087
dc.identifierdfde78f8-8db8-4662-85ff-311ac42f00f6
dc.identifier32625962
dc.identifier85062207141
dc.identifier.citationSilano, V, Bolognesi, C, Castle, L, Chipman, K, Cravedi, J-P, Fowler, P, Franz, R, Grob, K, Gürtler, R, Husøy, T, Kärenlampi, S, Mennes, W, Milana, M R, Pfaff, K, Riviere, G, Srinivasan, J, Tavares Poças, M D F, Tlustos, C, Wölfle, D, Zorn, H, Chesson, A, Glandorf, B, Herman, L, Jany, K-D, Marcon, F, Penninks, A, Smith, A, Van Loveren, H, Želježić, D, Aguilera-Gómez, M, Andryszkiewicz, M, Arcella, D, Kovalkovičová, N, Liu, Y, Engel, K-H & EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 2018, 'Safety evaluation of the food enzyme α-amylase from a genetically modified Aspergillus niger (strain NZYM-SB)' EFSA Journal, vol. 16, no. 7, pp. e05320. https://doi.org/10.2903/j.efsa.2018.5320en
dc.identifier.doi10.2903/j.efsa.2018.5320
dc.identifier.iss7en
dc.identifier.issn1831-4732
dc.identifier.otherPubMedCentral: PMC7009347
dc.identifier.otherORCID: /0000-0002-4831-9075/work/98628184
dc.identifier.urihttps://hdl.handle.net/2164/16949
dc.identifier.vol16en
dc.language.isoeng
dc.relation.ispartofEFSA Journalen
dc.subjectfood enzymeen
dc.subjecta-amylaseen
dc.subject4-a-D-glucan glucanohydrolaseen
dc.subjectEC 3.2.1.1en
dc.subjectAspergillus nigeen
dc.subjectNZYM-SBen
dc.subjectgenetically modied microorganismen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleSafety evaluation of the food enzyme α-amylase from a genetically modified Aspergillus niger (strain NZYM-SB)en
dc.typeJournal articleen

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