Safety evaluation of the food enzyme endo-1,4-β-xylanase from the non-genetically modified Trichoderma citrinoviride strain 278.

Keyphrases

• Genetic Modification 100%
• Safety Assessment 100%
• Endo-1 100%
• Food Enzyme 100%
• β-xylosidase 100%
• Trichoderma Viride 100%
• Organic Solids 40%
• Dietary Exposure 40%
• Food Manufacturing Processes 40%
• Distilled Alcohol 40%
• Starch 20%
• Juice 20%
• Vegetables 20%
• European Population 20%
• Amino Acid Sequence 20%
• Allergic Reaction 20%
• Cereals 20%
• Allergen 20%
• Cereal Products 20%
• Genotoxicity 20%
• Xylan 20%
• Yeast Product 20%
• Residual Amount 20%
• No-Match 20%
• Systemic Toxicity 20%
• EC 3.2.1.8 20%
• Toxicological Data 20%
• Alcohol Production 20%
• Viable Cells 20%
• Wine 20%
• Gluten 20%
• Wine Vinegar 20%
• Baked Products 20%
• Wine Processing 20%

Food Science

• Dietary Exposure 100%
• Cereal 50%
• Wine Vinegar 50%
• Winemaking 50%
• Starch 50%
• Amino Acid 50%
• Gluten 50%