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Safety evaluation of the food enzyme β-amylase obtained from soybean (Glycine max) whey

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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.authorHermann, Lieve
dc.contributor.authorJany, Klaus-Dieter
dc.contributor.authorMarcon, Francesca
dc.contributor.authorŽelježić, Davor
dc.contributor.authorArcella, Davide
dc.contributor.authorDivéki, Zoltán
dc.contributor.authorLiu, Yi
dc.contributor.authorNielsen, Kim René Rygaard
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.Biological Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Applied Medicineen
dc.date.accessioned2017-05-25T10:00:10Z
dc.date.available2017-05-25T10:00:10Z
dc.date.issued2017-05-10
dc.format.extent856728
dc.identifier101152486
dc.identifierffeda55d-2a13-4cbc-8fd5-37c685e322ba
dc.identifier.citationSilano, 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, Hermann, L, Jany, K-D, Marcon, F, Želježić, D, Arcella, D, Divéki, Z, Liu, Y, Nielsen, K R R, Engel, K-H & EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 2017, 'Safety evaluation of the food enzyme β-amylase obtained from soybean (Glycine max) whey' EFSA Journal, vol. 15, no. 5, pp. e04757. https://doi.org/10.2903/j.efsa.2017.4757en
dc.identifier.doi10.2903/j.efsa.2017.4757
dc.identifier.iss5en
dc.identifier.issn1831-4732
dc.identifier.otherRIS: urn:390D5890275E5F6D2913681D9AB7DF1E
dc.identifier.otherORCID: /0000-0002-4831-9075/work/33361894
dc.identifier.urihttp://hdl.handle.net/2164/8691
dc.identifier.vol15en
dc.language.isoeng
dc.publisherEuropean Food Safety Authority (EFSA)
dc.relation.ispartofEFSA Journalen
dc.subjectfood enzymeen
dc.subjectβ-amylaseen
dc.subjectEC 3.2.1.2en
dc.subjectGlycine maxen
dc.subjectsoybeanen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleSafety evaluation of the food enzyme β-amylase obtained from soybean (Glycine max) wheyen
dc.typeJournal articleen

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