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Safety evaluation of the food enzyme isoamylase from a Dyella sp. strain
EFSA CEF Panel
Technology and Food Science
Research output
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Contribution to journal
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A1: Web of Science-article
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peer-review
Overview
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Dive into the research topics of 'Safety evaluation of the food enzyme isoamylase from a Dyella sp. strain'. Together they form a unique fingerprint.
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Keyphrases
Safety Assessment
100%
Food Enzyme
100%
Dyella Sp
100%
Isoamylase
100%
Production Strain
40%
Dietary Exposure
40%
World Health Organization
20%
Starch
20%
Amino Acid Sequence
20%
Allergic Diseases
20%
Antimicrobial
20%
Allergen
20%
Genome Analysis
20%
Critically Important Antimicrobials
20%
Toxicological Testing
20%
Organic Solids
20%
Residual Amount
20%
Starch Processing
20%
No-Match
20%
Use Conditions
20%
Toxicological Data
20%
Saccharides
20%
Glucan Hydrolase
20%
Starch Hydrolysate
20%
Cross-resistance
20%
Glycogen
20%
Food Science
Starch
100%
Dietary Exposure
66%
Amino Acid
33%
Hydrolysate
33%
Biochemistry, Genetics and Molecular Biology
Isoamylase
100%
Dyella
100%
Glycogen
20%