Safety evaluation of the food enzyme β-amylase from Bacillus flexus strain AE-BAF

Keyphrases

• Amylase 100%
• Safety Assessment 100%
• Bacillus Flexus 100%
• Food Enzyme 100%
• Production Strain 75%
• Safety Status 75%
• Qualified Presumption of Safety 75%
• Dietary Exposure 75%
• Organic Solids 50%
• Glucose Syrup 50%
• Use Conditions 50%
• Baking Process 50%
• Brewing Process 50%
• Food Process 25%
• Production Process 25%
• Genetic Modification 25%
• European Population 25%
• Amino Acid Sequence 25%
• Allergen 25%
• Manufacturing Process 25%
• European Food 25%
• Safety Concerns 25%
• Residual Amount 25%
• Starch Processing 25%
• No-Match 25%
• Level of Use 25%
• Glucan 25%
• Allergic Sensitization 25%
• Food Database 25%
• Toxicological Studies 25%
• Starch Hydrolysate 25%

Food Science

• Dietary Exposure 100%
• Koji 100%
• Starch 66%
• Amino Acid 33%
• Hydrolysate 33%