Safety evaluation of the food enzyme asparaginase from the genetically modified Aspergillus niger strain AGN-Reference-Cited by-同舟云学术

Safety evaluation of the food enzyme asparaginase from the genetically modified Aspergillus niger strain AGN

Published:2024-02 Issue:2 Volume:22 Page:
ISSN:1831-4732
Container-title:EFSA Journal
language:
Short-container-title:EFS2

Author:

,Lambré Claude,Barat Baviera José Manuel,Bolognesi Claudia,Cocconcelli Pier Sandro,Crebelli Riccardo,Gott David Michael,Grob Konrad,Lampi Evgenia,Mengelers Marcel,Mortensen Alicja,Rivière Gilles,Steffensen Inger‐Lise,Tlustos Christina,Van Loveren Henk,Vernis Laurence,Zorn Holger,Aguilera Jaime,Andryszkiewicz Magdalena,Liu Yi,Chesson Andrew

Publisher

Wiley

Link

http://onlinelibrary.wiley.com/wol1/doi/10.2903/j.efsa.2024.8617/fullpdf

Reference18 articles.

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3. EFSA (European Food Safety Authority) . (2006). Opinion of the scientific committee related to uncertainties in dietary exposure assessment. EFSA Journal, 5(1), 438. https://doi.org/10.2903/j.efsa.2007.438

4. EFSA (European Food Safety Authority) . (2009a). Guidance of the scientific committee on transparency in the scientific aspects of risk assessments carried out by EFSA. Part 2: General principles. EFSA Journal, 7(5), 1051. https://doi.org/10.2903/j.efsa.2009.1051

5. EFSA (European Food Safety Authority) . (2009b). Guidance of EFSA prepared by the scientific panel of food contact material, enzymes, Flavourings and processing aids on the submission of a dossier on food enzymes. EFSA Journal, 7(8), 1305. https://doi.org/10.2903/j.efsa.2009.1305

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1. Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies;LWT;2024-07